Spicy Black Bean Cakes

Ingredients:

2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

Directions:
1. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.


2. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.


3. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.


4. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.



*I made these for the first time last night and loved them! I omitted the garlic- made a half batch and used a whole egg instead of half. They are just slightly dry but taste phenomenal! Will tweak a little more next time and update if I find something that works better.

Carrot-Tomato Soup

Carrot-Tomato Soup

Ingredients
2 TBSP butter
1/2 cup extra virgin olive oil
4 lbs tomatoes, peeled* and sliced in half with stems removed
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
(optional) fresh sprigs of thyme, oregano or rosemary
1 medium sized yellow onion, diced
2 stalks celery, diced
5 medium sized carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) stock
1/3 cup fresh basil leaves, chopped
3/4 cup heavy cream

Instructions
Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Puree the soup. (I don't have an immersion blender, so my regular blender works just fine, doing it in batches.)

Stop here and see below if you'd like to freeze some of the soup for later!**

Return the soup to the pot and onto the stove. Heat slowly. Add the chopped basil and heavy cream.

Enjoy!

Notes:

*To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easily after that.

**Because I love the basil and cream to be fresh when I serve this, at this point, I try to estimate how much I'll use for dinner now and how much I'd like to freeze for later. Usually, with this recipe, I freeze a one quart mason jar, filling it to within an inch from the top to allow for expansion room when it freezes. It makes a perfect lunch or light dinner size for us, especially when served with some crusty bread and sharp cheddar cheese for sandwich dipping!

Recipe from Soule Mama's blog. Thank you!

Bean Burger

Basically you take a drained and rinsed 15 oz can of cannelini beans, breads crumbs of a slice of whole wheat bread, a bit of fresh chopped garlic, a few leaves of fresh basil, a dash of olive oil, a 1/4 cup or so of toasted walnuts, salt and pepper, chopped onion, plus I added a few other herbs/spices). Put in food processor until combined and holds together. Form into 4 patties and grill.

Top with fresh avocado and tomato slices with a homemade yogurt based ranch dressing and serving on Arnold Sandwich things. Serving with some cucs drizzled with balsamic vinegar and feta cheese. Hope the family likes it!!

recipe from: Keri Feldman

Best Baked Ziti

Baked Ziti
from the America's Test Kitchen Episode: Who Wants Pasta?


The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Serves 8 to 10

1	pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2	large eggs , lightly beaten
3	ounces grated Parmesan cheese (about 1 1/2 cups)
	Table salt
1	pound ziti or other short, tubular pasta
2	tablespoons extra virgin olive oil
5	medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1	(28-ounce) can tomato sauce
1	(14.5-ounce) can diced tomatoes
1	teaspoon dried oregano
1/2	cup plus 2 tablespoons chopped fresh basil leaves
1	teaspoon sugar
	Ground black pepper
3/4	teaspoon cornstarch
1	cup heavy cream (see note)
8	ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Giada's Spicy Baked Macaroni

Ingredients
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Jen's Notes: I made this this afternoon since I had most of the ingredient on hand (except the mushrooms-- I added yellow beans instead). Its very yummy, though not very spicy. I might add more crushed red pepper next time or even chop up some fresh hot pepper. I also used freshed tomatoes since I had those on hand. Very yummy!

Ina Garten- Potato Salad

Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

The Pampered Chef Bread Bowl Artichoke Dip Recipe

Ingredients

2 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided

Vegetable oil

4 oz (125 g) cream cheese, softened

1/2 cup (125 mL) milk

1 can (14 oz or 398 mL) artichoke hearts in water, drained

1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

8 oz (250 g) sour cream

Grated fresh Parmesan cheese (optional)

Directions:

Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings (about 2 cups/500 mL dip) Nutrients per serving: (about 2 tbsp dip/30 mL and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

Jen's Note: We made this at my Pampered Chef party last night and it was delicious! :)

Grilled Eggplant

Ingredients
· 1 large eggplant
· Salt
· 3 tablespoons olive oil
· 2 tablespoons balsamic vinegar ( I used almost 3 tlbs)
· 2 cloves garlic, very finely minced ( I used 1 large clove)
· 1 pinch each thyme, basil, dill, and oregano
· freshly grated black pepper

Preparation
Heat grill.
Slice eggplant about 1/4-inch thick. Put slices of eggplant on paper towel and cover with salt to draw out the bitterness. You will see the brown color coming out of the eggplant.

Let it sit for a half hour or so and prepare the dressing.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, and pepper.
Wash all the salt off the slices.

In bowl cover both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 10 minutes on each side.

Recipe from Mom-- cooked last night and its Mom & Krissy approved. (That means it HAS to be good)

Bubba's Eggplant

Ingredients:
Eggplant
Salt & Pepper
Romano Cheese
Tomato Sauce

Directions
Cut ends of eggplant then peel
Slice paper thin and rinse
Lay out the eggplant on table/counter on paper towel
Sprinkle with salt
Let sit 30 minutes to get out the bitterness
(you will see little brown spots develop)
Rinse with cold water and put on a plate
Keep patting with paper towel.

Lay eggplant on a new layer of paper towel, salt again and let sit. Rinse.
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.

Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).

It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!

Asian Summer Salad

Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).

Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)

Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.

For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.

Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.

Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g

*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.

Avocado Dip

Ingredients
2 avocados
1 pkg grape tomatoes
1 pkg crumbled feta cheese
1 large bunch of basil

Directions
dice avocados, slice tomatoes in 1/2 or 1/3s, chop basil. Mix ingredients together. Just before serving, mix together 1 T. olive oil and 1 T white or cider vinegar and pour over mixture. Mix together and enjoy.

Recipe from Cheri Dauphinee--- this one is great! Its a huge hit at parties. You can't go wrong. Seriously!

Rustico Tomato And Bread Salad

Ingredients

3 c. crusty whole wheat bread, cut into 1-inch cubes

2 lbs ripe tomatoes, chopped into 1-inch pieces

1 small sweet onion, sliced thin and halved

4 T. shredded basil (only use fresh)

4 T. balsamic vinegar

4 T. olive oil

Salt and pepper to taste

Directions
Place the bread cubes in a preheated oven at 325° F. Toast 15 to 20 minutes until crisp and slightly browned, turning every so often. Put in a medium bowl. Add remaining ingredients and toss gently. Taste for seasoning. Let flavors marinate for 15-20 minutes. Serve at room temperature.

Makes 6 servings.

Recipe from Mom

Got some tomatoes left over from a trip to the farm stand or your own garden? This rustic Italian recipe is perfect for the excess bounty. It is quick, easy, and mucho delicioso. Use any tomatoes that are at their peak. Your choices include regular reds, cherries, grapes, yellows, heirlooms, or a combination. You can add garlic for a pungent, heart-healthy effect or substitute shallots for the onions for a milder flavor. Feel free to add good calamata olives cut in half. DASH for Health always recommends you use whole grain or 100% wheat bread, but the recipe works for any rustic, crusty loaf.

Ricotta Stuffed Zucchini

· 2 zucchini, halved lengthwise
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 cup part-skim ricotta cheese
· 1/4 cup shredded part-skim mozzarella cheese
· 2 tablespoons grated Parmesan cheese
· 1 teaspoon fresh lemon juice
· 2 teaspoons dried basil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.


I made this tonight and it came out great! I didn't measure anything... and I added in some basil to the cheese mixture, skipped the lemon, and added some tomato sauce on top before I put it in the oven. Delicious. I hate leftovers and I am SO looking forward to lunch tomorrow!

Zucchini Lasagna

Ingredients
3 pounds large zucchini, scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)
4 eggs, lightly beaten
2 Tablespoons parsley, chopped
1/2 teaspoon each dried oregano, basil salt & pepper to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese, coarsely grated

Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels.

Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl. Set aside.

In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.

Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.

Recipe from my friend Anya who made this dish when I visited her. The recipe is from this site.

Crockpot Pecan Topped Baked Sweet Potatoes

Ingredients
--4 peeled and sliced (1/4 inch thick) sweet potatoes
--1 can whole-berry cranberry sauce
--1 cup nonfat evaporated milk (in a can in the baking aisle---I don't know how fresh transfers)
--3/4 cup brown sugar
--1 tsp vanilla extract
--4 T butter
--1 cup chopped pecans
--2 cups crumbled pretzels

Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.Slice the butter, and dot it on top.Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
Cover and cook on high for 3-4 hours, or low for 5-6. This is done when the sweet potatoes have reached desired tendency. Unplug and uncover. Let sit for 15 minutes before cutting into.

Zesty, Cheesy, Healthy Mac & Cheese

Serves 4

Ingredients

12 ounces whole wheat mini pasta shells
1 cup milk
1 cup shredded parm-reggiano
1 cup reduced fat sharp cheddar cheese shredded
1 cup frozen butternut squash thawed
1 tsp salt
1 tsp dry mustard
½ tsp pepper
½ tsp Worcestershire sauce
½ tsp chili powder
2 tbsp whole wheat bread crumbs
2 tbsp reduced fat Monterey jack cheese- shredded

Boil the pasta shells. Preheat over to 350
In a saucepan combine milk, parmesan, cheddar and butternut squash over medium heat until melted. Turn off heat. Add salt, mustard, pepper, Worcestershire sauce and chili powder.
Drain pasta and combine with cheese sauce.
Place in baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and Monterey jack cheesebake 15-20 minutes until slightly browned.

Crock Pot Root Vegetables

--2 pounds carrots

--2 pounds rutabagas

--2 pounds parsnips

--1/2 cup chopped parsley

--3 T olive oil

--1 tsp kosher salt

--1 tsp black pepper

--1 tsp basil

The Directions.

Peel all of your vegetables, and cut into 2-inch chunks. Chop the parsley.Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.

(Jen's Notes: I make this with whatever I have on hand: turnips, potatoes, sweet potatoes, squash. Just nothing too flimpsy that couldn't withstand being cooked for a longer period of time)

from: A Year of Crockpotting

Couscous and Cucumber Salad

INGREDIENTS
· 10 ounces uncooked couscous
· 2 tablespoons olive oil
· 1/2 cup lemon juice
· 3/4 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1 cucumber, seeded and chopped
· 1/2 cup finely chopped green onions
· 1/2 cup fresh parsley, chopped
· 1/4 cup fresh basil, chopped
· 6 leaves lettuce
· 6 slices lemon

DIRECTIONS
1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

Zucchini Parmesan

Ingredients:
· 2 large zucchini, thinly sliced
· 2 tablespoons olive oil
· 1 large onion, diced
· 2 cloves garlic, minced
· 1 (16 ounce) jar spaghetti sauce
· 1 cup shredded mozzarella cheese

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference). Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Candied Carrots

Recipe courtesy Tyler Florence Prep Time:

Ingredients:
1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin ----I usually omit this, I am not a cumin fan
1 teaspoon ground cinnamon

Directions
Preheat the oven to 350 degrees F.
Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.