Smoked Sausage Dinner
Ingredients:
1 pound smoked sausages
1 medium head of cabbage, quartered
4 small onions
4 medium potatoes
4 medium carrots
1 clove garlic, minced
1 tablespoon caraway seeds
1 bay leaf
1 cup beef bouillon
1 tablespoon parsley
Directions:
Put all ingredients in a large kettle. Cover tightly and steam for 45 minutes to an hour or until carrots are done.
Ratatouille
Ingredients:
½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ teaspoon oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant
1 zucchini
1 yellow squash
1 long red pepper
Few sprigs of fresh thyme
Salt and pepper
Directions:
Drizzle the remaining tablespoon of olive oil over vegetables and season with salt, pepper, and thyme leaves
Cover with a piece of parchment cut to fit the inside of the dish and bake for 45 to 55 minutes.
4. Serve alone, with a dab of goat cheese on top, or with French bread.
Zucchini Noodles with Pesto
Ingredients:
6 large zucchini, spiralized
1 Tbsp olive oil
For the Sauce:
2 cups fresh basil leaves
3 cloves garlic
¼ cup pine nuts
2 Tbsp lemon juice
½ tsp. sea salt
3 Tbsp olive oil
1/3 cup parmesan cheese, grated
Cracked black pepper, to taste
Directions:
Summer Vegetable Stew with Basil Purée
Ingredients:
1 cup basil leaves
1 garlic clove
3 tablespoons water
2 tablespoons olive oil
1/8 teaspoon salt
VEGETABLES:
1 tablespoon olive oil
2 bay leaves
1 onion, cut into 1/4-inch-thick wedges
6 garlic cloves, halved
2 thyme sprigs
1 1/2 cups (2-inch-thick) sliced carrot
1 pound small red potatoes, halved
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups (1-inch) cubed yellow squash (about 3/4 pound)
1 cup yellow bell pepper strips
1/2 pound green beans, trimmed and cut into 3-inch pieces
2 tomatoes, peeled and cut into 1-inch pieces
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Directions:
Ingredients:
1 pound smoked sausages
1 medium head of cabbage, quartered
4 small onions
4 medium potatoes
4 medium carrots
1 clove garlic, minced
1 tablespoon caraway seeds
1 bay leaf
1 cup beef bouillon
1 tablespoon parsley
Directions:
Put all ingredients in a large kettle. Cover tightly and steam for 45 minutes to an hour or until carrots are done.
Ratatouille
Ingredients:
½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ teaspoon oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant
1 zucchini
1 yellow squash
1 long red pepper
Few sprigs of fresh thyme
Salt and pepper
Directions:
- Preheat oven to 357 degrees.
- Mix onion, garlic, tomato puree, oregano, pepper flakes, 1 tablespoon of olive oil, salt and pepper. Pour in an oval baking dish.
- Using a grater, cut eggplant, zucchini, yellow squash, and red pepper into very thin slices (approx. 1/6 inch).
Drizzle the remaining tablespoon of olive oil over vegetables and season with salt, pepper, and thyme leaves
Cover with a piece of parchment cut to fit the inside of the dish and bake for 45 to 55 minutes.
4. Serve alone, with a dab of goat cheese on top, or with French bread.
Zucchini Noodles with Pesto
Ingredients:
6 large zucchini, spiralized
1 Tbsp olive oil
For the Sauce:
2 cups fresh basil leaves
3 cloves garlic
¼ cup pine nuts
2 Tbsp lemon juice
½ tsp. sea salt
3 Tbsp olive oil
1/3 cup parmesan cheese, grated
Cracked black pepper, to taste
Directions:
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add basil leaves, parmesan cheese, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat and then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
- Add zucchini noodles to a large bowl and toss with pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!
Summer Vegetable Stew with Basil Purée
Ingredients:
1 cup basil leaves
1 garlic clove
3 tablespoons water
2 tablespoons olive oil
1/8 teaspoon salt
VEGETABLES:
1 tablespoon olive oil
2 bay leaves
1 onion, cut into 1/4-inch-thick wedges
6 garlic cloves, halved
2 thyme sprigs
1 1/2 cups (2-inch-thick) sliced carrot
1 pound small red potatoes, halved
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups (1-inch) cubed yellow squash (about 3/4 pound)
1 cup yellow bell pepper strips
1/2 pound green beans, trimmed and cut into 3-inch pieces
2 tomatoes, peeled and cut into 1-inch pieces
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Directions:
- To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.
- To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash, bell pepper, and beans; cover and cook 15 minutes. Add the tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.