Asian Roasted Veggies

30 01 2012

Cut up radishes, red pepper, and green onions and toss in peanut oil.
Roast in oven at 425 degrees for 15 minutes.
Cut up pok choi, mushrooms & other softer vegetables and toss in
peanut oil.
Add to roasted veggies and roast again for 5 minutes.
Roast sesame seeds in dry pan on stove top on low heat for 3-5 minutes.
Remove vegis from oven and toss with roasted sesame seeds and soy
sauce to taste.





Zucchini-Tomato Casserole

30 01 2012

3-4 Slices of bread

1 tomato

1 zucchini

1 small onion

1) Grease casserole pan. Crumble 2 slices bread into bottom of pan.

2) Cut zucchini into thin slices and layer on top of bread.

3) Slice tomato and layer on top of zucchini

4) Thin slice onion and layer on top of zucchini

5) Make another layer of zucchini and tomatoes.

6) Sprinkle with salt to taste.

7) Top with remaining bread broken into pieces.

8) Bake at 350 degrees for 50 minutes or until zucchini is tender.





Summer Salad

27 01 2012

One of my sisters was just telling me how much she loves dirt meals. Those are the kind that include a little bit of everything from the garden sprinkled with salt or salad dressing and some kind of meat on the grill. That is the best part of summer in my opinion. I will include a couple recipes for great uses for these great summer veggies.

 Summer Salad

1 tomato, diced

1 cucumber diced

2 green onions, chopped

black olives

feta cheese, diced

Toss all ingredients gently with salt and pepper to taste! Simple and delicious. (Ask farmer John, he will agree!)