Grilled Green Tomatoes with Creamy Basil Sauce

Ok so this is totally random, but one of my all time favorite movies is "Fried Green Tomatoes."  To be honest, when I used to watch the movie, I didn't really think it looked appetizing.  However, I was totally wrong.  I went to the Farmers Market and bought some green tomatoes and made this!  I hope you enjoy!

GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE

1/4 cup mayonnaise

1/4 cup fresh basil leaves

1 small garlic clove, minced

1 tablespoon fresh lemon juice

3 green tomatoes

1 tablespoon vegetable oil

Coarse salt and ground pepper

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.

Grilled Corn with Lime and Cheese

Corn on the cob is a staple at our house in the summer months.  My kids and I love it!  This recipe is a wonderful way to change it up and might I add, IT IS AWESOME!!  Enjoy!

GRILLED CORN WITH LIME AND CHEESE

4 ears of corn

2 tablespoons reduced-fat mayonnaise

1 tablespoon fresh lime juice

1/8 teaspoon chili powder

2 ounces finely grated feta cheese

Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.

Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.

Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

Zucchini Lasagna

Olive oil, for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving. (Recipe and Picture from here.)

Whole Wheat Spaghetti with Veggies and Peanut Sauce

8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve. (recipe and picture from marthastewart.com/everyday)

Eggplant Parmesan

2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs, lightly beaten
1 cup plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup grated Parmesan
1/2 pound whole fresh mozzarella, cut into large chunks

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.

Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Bake until lightly browned and bubbling, 40 to 45 minutes.

To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed. (recipe and picture from marthastewart.com/everyday)

Eggplant, Tomato, and Mozzerella Salad

During the summer months, I LOVE fresh produce and herbs. I also LOVE going to the Farmers Market or local farms to find these fresh treasures! ( I would grow them myself, but Farmers Markets thrive because of people like me! I cannot grow a thing!) I really have never cooked with egglant until now, and I have to say..... I am IN LOVE! More Eggplant recipes to come!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar. (Recipe and picture found at Marthastewart.com)

Grilled Parmesan Potatoes

4 medium potatoes, thinly sliced
1/2 teaspoon salt
1/4 cup Progresso® Italian style bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt.

In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender.

To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. (recipe and picture from bettycrocker.com)

Roasted Vegetable and Chicken Manicotti

1 pound asparagus, cut into 2-inch pieces
1 medium red bell pepper, cut into pieces
1 cup halved mushrooms
1 TBS. olive or vegetable oil
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
12 uncooked manicotti shells
1 envelope (1.8 ounces) white sauce mix
2 1/4 cups milk
1/4 teaspoon dried marjoram leaves
1 1/2 cups shredded Havarti cheese
2 cups diced cooked chicken

Heat oven to 450ºF. Toss asparagus, bell pepper, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased 9X 13 pan. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables. While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.

Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

Roasted Halibut and Zucchini with Butter Sauce

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon chicken broth
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.

While fish roasts, combine onion, vinegar, chicken broth, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Sweet Potato Soup

3 sweet potatoes, peeled and diced
1 white potato, peeled and diced
1 carrot, peeled and diced
1/2 cup heavy whipping cream (you can also use 1% milk or fat free evaporated milk)
6 cups chicken broth
1 TBS. brown sugar (or you can use pure maple syrup)
1 1/2 tsp. ground nutmeg
2 TBS. butter
salt and pepper to taste

Place peeled and cut potatoes and carrot into a pot with chicken broth. Use only the amount of broth to cover the veggies. Bring to a boil and cook until veggies are tender.

Place the mixture into a food processor or blender and puree until smooth.

Return puree to the saucepan and slowly add cream, brown sugar, nutmeg and butter. Bring to your desired tempurature and add salt and pepper. Serve immediately! Top with sour cream or this is really good with corn bread!

Easy Mushroom Risotto

2 TBS. butter
1/2 tsp. dried thyme
10 oz. button mushrooms, trimmed and quartered
salt and pepper
1 cup long grain rice
1 (14.5oz) chicken broth
1 tsp. garlic minced
1/4 cups grated Parmesan

In a deep microwave safe dish with a tight fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.

In the same dish, combine rice, broth and garlic. Season with salt and pepper. Cover and microwave 9 minutes. Stir in 2 cups water and microwave until rice is tender. 9 minutes more.

Stir in mushroom mixture. Microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. If risotto is too thick, add water as needed.

Vegetarian Tacos

6 plum tomatoes, seeded and cut into wedges
2 medium green peppers, cut into slices
1 small onion, cut into slices (these add flavor, but I don't usually use them. My kids wont eat this if there are onions.)
1 envelope taco seasoning
3 TBS. olive oil
1 can refried beans
taco shells
1 cup taco sauce

In a large bowl, combine tomatoes, green peppers, onion, taco seasoning and oil. Arrange in a single layer on two 9x13 baking pans. Bake uncovered at 475 for 20- 25 minutes or until lightly browned.

Spread refried beans over half of each taco shell. Fill with veggie mixture, drizzle with taco sauce. Serve with favorite toppings!

Greek Pasta with Tomatoes and White Beans

2 (14.5 oz) cans Italian style diced tomatoes
1 (19 oz) can cannellini beans, drained and rinsed
10 oz. fresh spinach, chopped and washed
8 oz. penne pasta
1/2 cup crumbled feta cheese

Cook pasta in a large pot of boiling water until done.

Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over meduim high heat. Reduce heat, and simmer for 10 minutes.

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stir constantly.

Serve over pasta and sprinkle with feta cheese.
(I have also added red peppers as well.)

Hearty Minestrone Soup

2 14oz. cans of diced tomatoes
2 cups of water
2 medium carrots, chopped
1 medium zucchini, chopped
1 package of pepperoni (I use turkey pepperoni)
2 tsp. minced garlic
2 tsp. chicken bouillon granuales
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 16oz. cans kidney beans, rinsed and drained
1 pkg. frozen chopped, thawed and squeezed dry spinach
1 1/4 cups cooked elbow macaroni (I have used eggs noodles or my kids love the shells)
Shredded Parmesean cheese

In a 5 qt. slow cooker, combine first 9 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in beans, spinach and macaroni. Cover and cook for 15 minutes longer or until heated through. Sprinkle with cheese!