Recipe: No-Bake Vegetarian Lasagna

Estimated Cost:  $8.00

Prep Time:  25 minutes

Total Time:  25 minutes

Serves:  4

Although light, this lasagna is still substantial.  It’s perfect for a summer meal out on the porch.  My favorite part of this yummy lasagna is you never even turn on the oven.  Like most all of the vegetarian recipes I share, meat eaters will enjoy this dish as well as vegetarians.

1/2 cup ricotta cheese
3 Tbs. Parmesan cheese, grated
2 tsp. extra-virgin olive oil
3 Tbs. extra-virgin olive oil
coarse salt
ground pepper
8 lasagna noodles, broken in half crosswise
1 clove garlic, minced
2 pints cherry tomatoes, halved
2 zucchini, halved if large, and thinly sliced
1 Tbs. torn fresh basil leaves, plus more for serving

1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.

3. Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Mike’s comments:

Served with fresh Italian bread, French butter, and pink lemonade this becomes a summer, on the porch, feast.

Original recipe source: Martha Stewart Living

Recipe: Tomato & Balsamic Bruschetta

Estimated Cost:  $10.00

Prep Time:  10 minutes

Cooking Time:  10 minutes

Serves:  16

Bruschetta is an Italian antipasto (meal starter) which dates back to at least the 15th century.  It consists of grilled bread rubbed with garlic and topped with olive oil, salt, and pepper.  Many variations have since evolved, including this incredibly easy, affordable, and delicious version.

1 loaf French bread (16 oz.), cut into 16 slices
2 cloves garlic, halved
1 tub (8 oz.) spreadable cream cheese
16 cherry tomatoes, halved
1/2 cup red onions, slivered
2 Tbs. balsamic vinegar
2 Tbs. olive oil
1 tsp. brown sugar
1/8 tsp. ea. salt AND pepper
1/4 cup fresh basil leaves (about 8), torn

1. Preheat oven to 400°F.

2. Place bread slices in single layer on baking sheet. Bake 3 to 4 min. on each side or until toasted on both sides. Rub with garlic. Cool.

3. Spread toast with cream cheese; top with tomatoes and onions.

4. In a medium-bowl whisk vinegar, oil, sugar, salt and pepper until well blended. Drizzle over toast slices; top with basil.

Mike’s comments:

If you’ve never “rubbed garlic” before, have no fear. I was a little taken back the first time a recipe instructed me to do this. Like many things, I made this much more difficult than it needed to be. Simply cut the cloves in half and carefully rub each slice with the sliced side of the clove. Don’t rub so hard that you tear the toasted bread, just hard enough to transfer the flavor. Some folks substitute a garlic butter spread in this stage.

You can also substitute 3/4 cup thin roasted red pepper strips for the halved tomatoes.

Recipe: Basil and Sun Dried Tomato Dip

Estimated Cost:  $7.50

Prep Time:  10 minutes

Chill Time:  2 hours

Serves:  8

I love dips, this is probably due to the fact I am one myself.  Basil and Sun Dried Tomato Dip is really easy to make and is an awesome addition to any party.  Bring this dip to the next get-together you are invited to, and I guarantee you’ll be asked for the recipe.

6 sun dried tomato halves, packed in oil
1 cup all natural plain yogurt
2 1/2 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
1 clove garlic, crushed OR 1 tsp. garlic powder

1. Drain and chop sun dried tomatoes.

2. In a medium-bowl, combine sun dried tomatoes, yogurt, basil, oil and garlic; mix well. Salt and pepper to taste.

3. Chill for 2 hours to let flavors combine. (You can skip chilling if time is short)

Mike’s comments:

I like to serve Basil and Sun Dried Tomato Dip with pita chips and raw veggies. It’s even great with potato chips.

Recipe: Carol’s Easy Chicken Vegetable Soup

Estimated Cost:  $9.00

Prep Time:  15 minutes

Cooking Time:  90 minutes

Serves:  8

A yummy and easy to prepare chicken veggie soup from my friend Carol.  Look to Carol’s comments, below, for some awesome variations!

1 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced (how to)
1 whole roasted chicken
1 stalk celery, sliced
2 bags (12 oz.) frozen mixed vegetables
1 tsp. salt
1/4 tsp. pepper

1. Heat the olive oil in a large sauté pan. When heated to medium, add the onion and garlic powder and cook until onion is tender and translucent.

2. Skin and debone the chicken. Put the skin and bones into a large stock pot with the sautéed onions. Over medium heat, bring the water to a boil; lower heat to simmer. Simmer for 30 minutes.

3. Shred or cube 3 cups of chicken while the stock simmers.

4. Strain the stock to remove the skin and bones. Add the frozen vegetables, celery, and chicken. Return to a simmer for 20 minutes. Stir and Enjoy!

Carol’s comments:

You can add ingredients like beans, canned tomatoes, etc.

One variation is to add a big jar of salsa and a can of black beans to the broth along with the vegetables and put some tortilla strips or chips on top when serving – BAM! Tortilla soup.

Recipe: Tuscan Grilled Corn Salad

Estimated Cost:  $6.50

Prep Time:  20 minutes

Grill Time:  5 – 10 minutes

Serves:  6

This grilled, summer panzanella variation may forego the traditional anchovies but does not forego any of the wonderful Tuscan flavor.

Salad:

6 to 8 (3/4-inch thick) slices crusty French or Italian bread
3 ears corn, shucked
3 lg. ripe tomatoes, cut into 3/4-inch cubes
1/2 sm. red onion, thinly sliced
1/4 cup fresh basil, chopped

Dressing:

1/3 cup olive oil
1/4 cup white vinegar
2 cloves garlic, minced (how to)
1/2 tsp. sugar
1/2 tsp. salt
salt and pepper to taste

1. Prepare grill for medium heat.

2. Grill corn and bread slices over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool.

3. Cut bread into 3/4-inch cubes (you should have approx.6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil.

4. In a small bowl, whisk together oil, vinegar, sugar, and garlic; drizzle over salad and toss well to coat. Season with salt and pepper. Best served at room temperature within 1 hour.

Mike’s comments:

To save a little time on grill day prepare the dressing in advance. Simply refrigerate it in a clean jar. Dressing will keep for at least 2 or 3 days.

What could make a salad yummier then dressing soaked chunks of rustic Italian bread? YUM!

Recipe: Crescent City Jambalaya

Estimated Cost:  $12.00

Prep Time:  15 minutes

Cook Time:  35 minutes

Serves:  8

I’ve always been a fan of Zatarain’s New Orleans influenced food products.  This recipe is basically a very minor modification of one of the jambalaya recipes available on the Zaterain’s web site.  They say its perfect for your Mardi Gras party, I say its perfect ANYTIME!

 

1 Tbs. olive oil OR vegetable oil
1 med. onion, chopped
1 med. green bell pepper, chopped
1 med. yellow bell pepper, chopped
1 can (14.5 oz.) fire roasted diced tomatoes
1 cup water
1 pkg. (8 oz.) Zatarain’s Jambalaya Mix
1 lb. large shrimp, peeled and deveined
1 pkg. (14 oz.) smoked sausage, cut into 1/4-inch slices

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

Mike’s comments:

My favorite part of making jambalaya is how easily different meats can be interchanged or added. You can easily add a cup of cooked shredded chicken or pork to this recipe and still expect wonderful results.

This recipe also comes out perfect when doubled. Simply add twice the amount of everything to feed a larger crew.

Recipe: Roasted Garlic on the Grill

Estimated cost $3.00

Prep Time:  5 minutes

Cooking Time:  40 minutes

Serves:  4

Yum Factor:  TBA

Plan to put these on the grill so they come off before the main dish for a very elegant, easy, and economic appetizer.

1 head garlic
1 tsp. olive oil
salt and pepper

1. Carefully slice the top off the head of garlic.

2. Place sliced head of garlic in the middle of a piece of aluminum foil large enough to wrap garlic in. Drizzle the olive oil on top of the garlic. Sprinkle salt and pepper to taste.

3. Place on the grill over medium to medium-high heat. Grill for 30-45 minutes, or until soft. Serve over French baguette slices.

Mike’s comments:

Next time you barbeque, have a few heads of garlic stashed away and surprise your family and/or guests with this elegant appetizer. It couldn’t be easier and is sure to impress.

You can prepare this inside very easily. Simply replace the grill with an oven preheated to 400°F (200°C) and follow the directions verbatim.