Prep Time: 15 minutes Cook Time: 30 minutes Servings: Servings 4 Source: unicornsinthekitchen.com INGREDIENTS 1 lb Italian Eggplants, cut into 1 1/2 inch cubes 1/4 cup Olive Oil 1 Yellow Onion, chopped 4 Garlic Cloves, minced 1 can Diced Tomatoes 15 oz 1 Red Bell Pepper, diced 1/2 cup Green and Black Olives, chopped 1/4 cup Capers 1 tsp Salt 1/4 tsp Black Pepper DIRECTIONS 1.) Preheat the ovenContinue reading “Eggplant Caponata”
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Zucchini Lasagna – Running in a Skirt
Serves 8 Ingredients 2 large zucchini 0.25 teaspoon salt, plus an additional pinch, divided 0.25 teaspoon pepper, divided 1 tablespoon olive oil 16 oz Portobello mushrooms, sliced 30 ounces skim milk ricotta 2 eggs, beaten 0.25 cup grated Parmesan 2 teaspoons Italian seasoning 2 cups shredded part-skim mozzarella cheese 26 oz jar of pasta sauce Cooking spray Instructions Slice the zucchini with a mandolin into 3/16th thick slices. Put in a strainer and lightly sprinkle with salt. Allow toContinue reading “Zucchini Lasagna – Running in a Skirt”
Brie, Grape, and Arugula Salad
Serves 2 Dressing 1 tablespoon balsamic vinegar Squeeze of agave nectar Extra virgin olive oil Maldon or other flaky salt Freshly ground black pepper Salad ½ cup pine nuts Large handful baby arugula Leaves from 3 fresh tarragon sprigs Leaves from 3 fresh dill sprigs 1 ½ cups seedless grapes, quartered 4 to 5 ouncesContinue reading “Brie, Grape, and Arugula Salad”
Chipotle Avocado and Egg Salad
Ingredients 1-2 ripe avocados I buy avocados when they are hard and green and let them ripen on the counter. Once they are ripe, I put them in the refrigerator. They can be used up to a week or two later. They usually take about 4 days to ripen. 1-2 hard-boiled eggs 1/4 cup cookedContinue reading “Chipotle Avocado and Egg Salad”
Spaghetti w/ Cacio e Pepe Butter
Ingredients: 1 lb. broccoli rabe trimmed and chopped, 1 lb. dried spaghetti, Cacio a Pepe Butter (in freezer) Cook broccoli rabe in a large pot of boiling water until crisp tender … 2-3 minutes. Using a slotted spoon, transfer to a colander to drain. Add pasta to boiling water and cook until al dente. InContinue reading “Spaghetti w/ Cacio e Pepe Butter”
Asparagus Pasta
1 bunch of Asparagus; clean in water, drain, chop in 1-inch pieces – put in bowl 1 bunch of scallions: clean, slice horizontally, then in 1-inch pieces – put in same bowl 1 box of mushrooms, wash and dry. Slice in half, then slice down- put in same bowl Put water in pan, bring toContinue reading “Asparagus Pasta”
Veggie Pasta with Marinara Sauce
Created by Mark Marquardt! Servings: 4 Ingredients: • 2 cups: spiral pasta (also called fusilli)• ½ medium onion: use the whole onion if you like onions• 1 package frozen veggie crumbles (e.g., Morning Star Veggie Crumbles)• 1 – 2 cups butternut squash (1/2 in. cubes) fresh or frozen (both fresh and frozen are available inContinue reading “Veggie Pasta with Marinara Sauce”
Savory Mushroom Soup
Ingredients 1 med Yellow Onion (diced) 1 med Carrot (diced) 1/ 3 cup Vegetable Broth (low sodium) 8 oz Baby Bella Mushrooms 8 oz White Button Mushrooms 1/4 tsp Thyme 1/4 tsp Rubbed Sage 1 dash Cayenne Pepper 1 Tbs Tomato Paste 1 can Diced Tomatoes (15oz) 1 Tbs Flour 1/2 cup Red Wine 1Continue reading “Savory Mushroom Soup”
Pineapple Dessert
Fresh Pineapple Pieces Sour Cream Brown Sugar Place ingredients in three separate bowls and allow diners to top pineapple as they wish.
Sweet Potato and Apple Chili
Makes about 8 cups 1-1/ 2 cups cooked or canned Red Beans 1-1/ 2 cup cooked or canned White Beans 1-1/ 2 cup cooked or canned Pinto Beans 1 Tablespoon Olive Oil 1 large Onion, peeled and diced fine 2 cloves Garlic, peeled and minced 3 Tablespoons Tomato Paste 1 Tablespoon Chili Powder 1 TablespoonContinue reading “Sweet Potato and Apple Chili”
Mount Vernon Unitarian Church 