By: Annu

Annu — Fri, 27 Apr 2012 14:43:34 +0000

Zucchini Fettuccine With Tomato SauceIngredients4large zucchini or yolelw squashKosher salt5medium vine-ripened tomatoes1/4 cup extra-virgin olive oil,plus more for drizzling1/2 clove garlic, chopped1teaspoon chopped jalapeno pepperFreshly ground pepper1/4cup chopped pine nuts,plus more for topping1/4 cup chopped fresh basil1 teaspoon chopped fresh oreganoDirectionsTrim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.Wheat Berry SaladIngredients1 1/2 cups hard wheat berries3/4 cup chopped walnuts2 stalks celery, finely chopped1/2 cup tart dried cherries, chopped1 scallion, white and green parts, chopped1/2 cup finely chopped parsley leaves3 tablespoons olive oil2 tablespoons lemon juiceSalt and freshly ground black pepperDirectionsIn a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.Chili OmeletIngredients1/2 pound breakfast sausage links1 (15-ounce) can vegetarian chili with beans1 (8-ounce) package 3-cheese Mexican shredded cheese2 tablespoons unsalted butter2 large eggs1/4 cup chopped chivesSour cream, for garnishDirectionsCut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yolelw circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.

By: kimb3825

kimb3825 — Sun, 02 Oct 2011 18:42:34 +0000

Thanks…. i sure thought I had replied to this way back when, but it must not have loaded. I’m trying to do them all quicker/shorter now that i can write the recipe below Thanks again for the kind words & help

By: Big Jon

Big Jon — Tue, 27 Sep 2011 12:37:21 +0000

KK, I love the weekday short! Looks great and that lasagna looks awesome. Looking forward to the next one!

Comments on: The Great “Eggplant Lasagna” Experiment

By: Annu

By: kimb3825

By: Big Jon