Summer Vegetable Gratin

I strongly urge you to make this dish as the summer is winding down- you won't be sorry. Aren't those heirloom tomatoes from Trader Joe pretty?

Summer Vegetable Gratin

• 6tablespoons extra-virgin olive oil
• 1pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices
• 1pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
• 2teaspoons table salt
• 1 1/2pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
• 3/4teaspoon ground black pepper
• 1 medium garlic clove, pressed
• 1 T. minced fresh thyme leaves
• 1C. bread crumbs
• 1 C. grated parmesan cheese
• 1/4cup chopped fresh basil leaves

• 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
• 2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
• 3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
• 4. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Slightly overlap tomato slices in single layer on top of zucchs. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
• 5. Combine bread crumbs, remaining tablespoon oil, and Parmesan in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

Recipe adapted from America's Test Kitchen. Although Christopher Kimball is the nerdiest nerd ever, I can't help but love him for the good work he does. :)

Organic Fruit and Veggies Guide

What a handy way to remember the "dirty dozen" of fruits and veggies (the ones you should buy organic if possible). Found on Black Eiffel. Download the printable card here.

Fruits & Veggies

September is Fruit & Veggies - More Matters month. I've been doing some research in order to write an article for work spotlighting this National Health Observance. If you've never visited the CDC's website focusing on fruits and vegetables, you should! It is a very cool website. Not only does it outline many of the benefits of fruits & veggies, but it also has a fruit & vegetable of the month, information on what counts as a cup of fruits and veggies, tips, recipes, and interactive tools like "analyze my plate" to get a nutritional analysis of your meals and "recipe remix" to see how you can give your all-time favorites a healthy new twist while reducing fat, calories and sodium.

Candice, Maren, Amanda, Emma, and Mom - I think we should try and cook with the fruit & veggie of the month...starting right now with Celery & Fennel, and Cactus. You in?

Balsamic- roasted Potatoes & Carrots

I'm so mad I forgot to take a picture when I made this, but this is similar to what it looked like, minus the carrots. The flavor is amazing- #1 way to cook vegetables for sure!

Balsamic- roasted Potatoes and Carrots

3 lbs potatoes (whatever kind you like), cut into chunks
1 lb peeled baby cut carrots ( or 4 large carrots cut into chunks)
4 cloves garlic, peeled and smashed
1 onion, thinly sliced (if you must)
1/3 cup balsamic vinegar
1/4 cup melted butter
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 425. Line a large rimmed baking sheet with foil and set aside. Combine all ingredients in a large bowl and place on baking sheet in a single layer. Cover with foil and roast for 45 minutes, shaking the pan a few times. Remove foil and roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender and golden.

Green Beans with Almonds and Parsley

This is a Sarah Molten (Food Network) recipe, that I have loved and used many times. I love the cooking method- so interesting to one such as myself who finds those kinds of things fascinating. Delish.

Green Beans with Almonds and Parsley

1/4 C. slivered almonds
1 lb. green beans, washed and ends trimmed
1/3 c. water
2 tsp. butter, plus 2 more tsp.
1/2 tsp. kosher salt
1/4 tsp. grated lemon zest
2 T. chopped flat-leaf parsley
gresh ground black pepper

Heat a pot with lid over medium low heat. Add almonds and toast, stirring til golden brown and fragrant, 2-3 minutes. Remove from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 tsp butter, and salt and cover with lid. Increase heat to med-high, and steam for about 5 minutes until beans are bright green and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 2 minutes longer. Turn off heat, stir in toasted almonds, lemon zest, parsley, remaining 2 tsp. butter, and pepper to taste. Serve immediately.

Brown Sugar-Glazed Carrots

This was an easy choice- a winner every time.

Brown Sugar-Glazed Carrots

1 pound medium carrots, peeled
1 T. butter
1 T. brown sugar

Cut the carrots in half, crosswise and lengthwise. In a medium saucepan, cook the carrots, covered, in small amount of boiling salted water for 8-10 minutes, til crisp-tender. Drain and remove from pan. In same pan, combine butter, brown sugar, and dash of salt. Cook and stir over medium heat til combined. Add carrots and cook for two more minutes, stirring frequently. Season with a little black pepper.

Creamy Herbed Potatoes

I was wanting to try Pioneer Woman's creamy herbed potatoes, but seeing as how I do not own a mandolin and am not willing to thinly slice enough potatoes to feed the whole Bradshaw clan plus all the extra Sunday dinner guests, I decided to try the recipe but just swap out frozen hashbrowns. Maybe less pretty, but no less tasty. I hope it doesn't affect my standing in the church if I say I like these better than funeral pototoes.

Creamy Herbed Potatoes

1 pkg. frozen hashbrowns
1 stick (1/4 pound) butter
1/2 a small onion, grated (if you must)
8 ounces softened cream cheese
3/4 cup heavy cream
1 cup milk
1 T. finely chopped rosemary
1 T.. finely chopped parsley
1/2 T. finely chopped sage

Preheat oven to 350 degrees. Add butter to a large skillet over medium low heat. When melted, add onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs. Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Sprinkle with Parmesan cheese and bake for 45 minutes. Allow potatoes to sit 15 minutes before serving.

Baked Zucchini Sticks

I found this recipe at For the Love of Cooking and I'll definitely be making these again! Easy, delicious, and healthier than the fried version!

Baked Zucchini Sticks

2 large zucchini
2 eggs
1/2 cup Italian bread crumbs
1/2 cup of Parmesan cheese
Dash of garlic powder
Dash of dried basil
Sea salt and fresh cracked pepper to taste
Cooking spray

Preheat oven to 400 degrees. Line a baking sheet with tinfoil or wax paper - spray with cooking spray. Cut the zucchini into half lengthwise then into thick spears. Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly. Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly. Place on baking sheet and spray the top of each spear with cooking spray. Bake for 10-12 minutes then turn the oven to broil and cook, watching carefully, until they become golden brown 45-60 seconds. Serve with marinara sauce or your favorite salad dressing. Enjoy!

Broccoli with red pepper butter

This might not look that tempting at first glance, but it really is a good side dish to know. And its a two fer one- 2 of the 5 fruits/veggies you should have a day. I love these flavors together. Try it!

Broccoli with red pepper butter

1 bunch broccoli, cut into florets
3 T. butter
1 sweet red bell pepper, cored, seeded, and cut into very thin strips
1/4 tsp salt
1/8 tsp pepper

Bring a medium sized pot of salted water to boiling. In a non stick skillet, heat 2 T. butter over medium heat. Add red pepper to butter, reduce to medium low; cook stirring occasionally, about 20 minutes. In the meantime, cook broccoli in boiling water for 5 minutes. After removing the red pepper butter from the heat, add remaining T. butter, salt and pepper. Place broccoli in a bowl, pour red pepper butter over top. Serve at once.