pasta ai fiori di zucca (pasta with zucchini blossoms)

Ingredients

• Servings: 4
• 1/2 teaspoon salt
• 1 (8 ounce) package penne pasta
• 15 fresh zucchini blossoms
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 1 teaspoon saffron threads
• 2 tablespoons fine cornmeal
• 2 tablespoons grated parmesan cheese
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. stir in penne and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
• clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
• heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. add zucchini blossoms and simmer until tender, about 10 minutes. sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
• gently fold penne pasta into zucchini blossom mixture and top with parmesan cheese, salt, and black pepper.

Stuffed Red Peppers

Ingredients

• Servings: 6
• 2 cups brown rice
• 4 cups water
• 1 pound ground beef
• 1 onion, diced
• 1/4 cup chopped mushrooms, or to taste
• 3 cloves garlic, chopped
• 1 (26 ounce) jar tomato sauce
• 1 (16 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon italian seasoning
• salt and ground black pepper to taste
• 6 red bell peppers, tops and seeds removed
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• bring brown rice and water to a boil in a saucepan. reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. break ground beef into small pieces and place in the skillet. add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. mix beef mixture into brown rice.
• stir tomato sauce, diced tomatoes, tomato paste, and italian seasoning into the rice mixture and season filling with salt and black pepper.
• arrange bell peppers in a baking dish. spoon filling into bell peppers.
• bake in preheated oven until the peppers are tender, about 1 hour. sprinkle parmesan cheese over the stuffed peppers to serve.

dirty cheese spread

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon mayonnaise
• 1/4 cup pitted green olives, chopped
• 2 tablespoons juice from the jar of olives
• 1/4 cup
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir together the cream cheese, mayonnaise, and chopped olives until evenly blended. stir in the olive juice, , and pepper. refrigerate at least 2 hours before serving. serve in a glass.

Light And Fluffy Spinach Quiche

Ingredients

• Servings: 1
• 1/2 cup light mayonnaise
• 1/2 cup milk
• 4 eggs, lightly beaten
• 8 ounces shredded reduced-fat cheddar cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped onion
• 1 (9 inch) unbaked pie shell

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). line a cookie sheet with foil.
• in a large bowl, whisk together mayonnaise and milk until smooth. whisk in eggs. layer spinach, cheese, and onion in pie shell, making several layers of each. pour in egg mixture. place quiche on prepared cookie sheet. cover quiche with foil.
• bake in preheated oven for 45 minutes. remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Chicken With Asparagus And Roasted Red Peppers

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 pound boned and skinned chicken breast halves
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 clove garlic, minced
• 1/2 cup chopped roma (plum) tomatoes
• 1 teaspoon balsamic vinegar, or to taste
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the broth in a large skillet over medium-high heat. season chicken with salt and pepper, and place in the skillet. cook 15 minutes, until chicken is almost done.
• place asparagus, red peppers and garlic in skillet. continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. place tomatoes in skillet during last 2 minutes of cook time. sprinkle with vinegar. top with mozzarella cheese to serve.

eggplant stuffed with chicken and cheese

Ingredients

• Servings: 4
• 2 eggplants, halved lengthwise
• 2 tablespoons minced garlic
• 3 tablespoons olive oil, or more if needed
• salt and ground black pepper to taste
• 6 cooked chicken breasts, shredded
• 1/2 (10 ounce) basket grape tomatoes, halved
• 1/2 (8 ounce) package shredded cheddar-monterey jack cheese blend
• 1/4 cup chopped scallions
• 3 tablespoons finely chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper or aluminum foil.
• place eggplant, cut-side up, on the prepared baking sheet. sprinkle garlic over each and coat with olive oil; season with salt and pepper.
• bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. add chicken, tomatoes, and cheddar-monterey jack cheese to each eggplant. continue cooking in the oven until cheese is melted, about 10 minutes. top each with scallions and basil.

Quick Chicken Divan

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen chopped broccoli
• 2 cooked boneless chicken breast halves, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place broccoli in the bottom of a 9x13 inch baking dish. top with the chicken.
• in a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. pour the mixture over the chicken. top with cheddar cheese.
• bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.