Asian Noodles

Asian Noodles
Jen Lee -  Salt Lake City, UT


Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil

Instructions
Chop up zucchini, eggplant and onion (chop to desired size).  Mince up the serrano pepper.  In a deep saute pan, add 1 tbsp of oil and allow to heat.  Once hot, add onion and pepper.  Begin boiling water for noodles.  Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce.  Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside.  Once your noodles are cooked, strain and toss with 1 tsp of sesame oil.  Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar.  Saute all together for a few minutes.  Add salt to taste.

Serve and squeeze lime on top.

Mini Zucchini Pizzas

Mini Zucchini Pizzas
Meghann Bezdikian - Philadelphia, PA

Mine is just an appetizer recipe, but it's really yummy and simple.

Ingredients
1 Large Zucchini
1 Chopped Tomato
1 Cup Grated Mozzarella
4-5 Chopped Basil Leaves

Directions

Preheat oven to 400 degrees. Cut the zucchini horizontally or severely on the bias to about 1/3 inch thick. 

Brush with olive oil and season with salt and pepper.

Roast on baking sheet in oven for about 10 minutes.

Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.

Roasted Asparagus

Roasted Asparagus 
Sarah Drown & Ryan Baltz - Dallas, TX 

4 servings 

Ingredients 
1 Bunch of Asparagus
Feta Cheese
Olive Oil
Balsamic Vinegar
Salt & Pepper 

Cooking Instructions 
Layout asparagus on baking sheet & drizzle with olive oil/balsamic vinegar.  Bake at 450 for 10 minutes (flip asparagus over half way). Sprinkle feta cheese, salt/pepper on top & delicious quick roasted vege! J

Apple Arugula Pizza

Apple Arugula Pizza
Amanda Starley - New Jersey
 

Ingredients
Pizza Dough - either store bought or homemade. 
2 Onions - Vidalia or Sweet Onions
1 Tbsp Sugar
1 Golden Delicious or Granny Smith Apple
2 Cups White Cheddar Cheese - Shreaded
4 Cups Arugula

Olive Oil
Balsamic Vinegar
Salt
Pepper

Directions
Thinly slice 2 vidalia or sweet onions. Caramelize in a saute pan with a little olive or canola oil.  Add about 1 tbsp of sugar after about 15 minutes or so. Use a super low flame - this step takes a while. The onions should be brown and caramelized when done. Roll out dough and place on baking sheet. Spread carmelized onions evenly on to  pizza dough. Top with thinly sliced golden delicious apples (skin on) and then cheddar cheese. Bake at 400 or 425 degrees until done. While the pizza is baking toss arugula in olive oil with balsamic vinegar and salt and pepper to taste. Spread arugula over pizza when it is hot out of the oven. This will wilt the arugula down. Enjoy!

Zucchini Tarta (Quiche)

Zucchini Tarta (quiche)

Katrina Sandgren - Lehi, UT

This is a great recipe for our family because I can get the kids to eat vegetables, since they are covered in cream and cheese. I usually don't make the crust because of the extra time and calories. It's really good even without it but the crust makes it extra good. I only do the crust for special occasions. I serve it for dinner at home, but I have also served it at brunches and as an appetizer. 

Serves 8 -10

Ingredients

Pastry

1 1/3 cups unbleached all-purpose flour

½ cup chilled unsalted butter, cut into 8 pieces

1 tsp salt

1 tbsp sugar

¼ cup ice water

Filling

3 cups (12 oz) grated zucchini

salt

2 tbsp unsalted butter

8 large mushrooms, sliced

2 cups (8 oz) grated Monterrey jack cheese

1 package cream cheese (8 oz) at room temperature

1 cup heavy cream

2 egg yolks

1 egg

salt and pepper to taste

Instructions

To make the pastry, place the flour, butter, salt and sugar in a food processor and pulse until mixture resembles coarse meal. Add water while machine is still running until dough forms a ball. Or, by hand, combine flour, sugar and salt in a large bowl. With a fork, two knives or a pastry blender, cut butter until mixture resembles coarse meal. Add water gradually until a smooth ball is formed. Chill dough if not using immediately, or roll out on a lightly floured board into a circle 14 in. in diameter. Line 10 in quiche pan or pie pan with the dough.

Preheat oven to 450 degrees. Use a fork to prick the dough to prevent bubbles while baking. Bake for 10 minutes and remove. Reduce oven to 350 degrees.

Squeeze some of the water/juices for the zucchini after grating. Sprinkle with salt. In a medium skillet, heat the butter over medium heat; add mushrooms and sauté until soft; set aside. Sprinkle one half of the cheese over the bottom of the pastry shell; top with sautéed mushrooms. Sprinkled drained zucchini evenly over the mushrooms. In a medium bowl with an electric mixer, beat together the cream cheese, cream, yolks and egg until smooth.  Add salt and pepper.  Slowly pour the mixture over the zucchini. Sprinkle remaining cheese over all and bake until top is golden and knife comes out clean, about 45 minutes. Let sit 5 minutes before serving.

Tomato Vegetable Soup

Tomato Vegetable Soup

Kay Quealy - Salt Lake City, UT

 

Bon Appetite magazine, September 1978

This is one of my favorite soup recipes. It sounds complicated by really isn't. The veggies you add are up to you, add what you like. But the base is spectacular, and it can be made in big quantities and frozen!

 

Enjoy!

Ingredients

3 tablespoons oil

1/2 C chopped parsley

2 garlic cloves, minced

2 ounces ham, chopped

1/2 teaspoon basil

1/2 teaspoon thyme

8 medium tomatoes  

OR  1  28-oz. and 1  15 oz. can

  Italian plum tomatoes, drained

3 tablespoons tomato paste

4 C chicken or beef stock/broth

1 teaspoon sugar

Add any of the following:

2 celery stalks, cut into chunks

3 leeks, white part only, coarsely chopped

2 large carrots, sliced

1 large potato, peeled and chopped

1 10-oz package Italian green beans, thawed

2 small zucchini, sliced

1 C cauliflower florets

1 1/2 C baby lima beans 

OR red kidney beans, 

a combination, partially cooked

1 C peas

1 small head cabbage, cut into strips,

steamed slightly, drained and 

squeezed dry

1/2 C sliced mushrooms

1 pound meatballs (no larger

than 1 inch in diameter),

cooked and drained

Freshly grated Parmesan cheese as garnish

Instructions

Heat oil in Dutch over or large kettle over medium-high heat. Add next 6 ingredients and saute until onion is soft and golden. Add tomatoes, tomato paste, stock and sugar. Reduce heat and simmer uncovered for 30 minutes. Cool slightly.

Place in batches in blender or food processor and puree. Return to pan, taste and add additional seasonings if necessary (I usually add about a cup of water or red wine at this point.) Base may be frozen at this point.

Add the remaining ingredients as desired (or whatever you have that you like in the way of veggies), starting with those that take longer to cook, such as potatoes and carrots. When partially cooked, add other ingredients. 

Serving

Be careful NOT to overcook the vegetables, they should have a crisp-tender quality. Serve hot, sprinkled with freshly ground Parmesan cheese.