From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

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From the original site: I must be a glutton for punishment because even though I was absolutely exhausted, I decided to make some Caramelised Onion & Garlic Jam to go with it!

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Instructions:

Wash zucchini, cut it in full round slices (they shouldn’t be thick- about ¼ inches) and rub in salt and pepper, let it stand for 5 minutes. Take an egg, mix it with some water and pour the flour on a separate dish. Set a frying pan on medium gas and add some cooking oil, then: cover zucchini slice in flour then put it in egg-water mixture and put frying. Repeat with all the slices. Fry zucchini from both sides until soft inside and has golden brown crust.
Meanwhile: wash your tomato, dill. Cut tomato in slices or half round slices (depending on how big the tomato is). Mix mayo with finely chopped dill and add a little bit of salt.( you may add pressed garlic to the sauce, if you wish). Put the fried zucchini on the plate, cover it with mayo dill sauce and put the tomato slice on top. Repeat with all the zucchini slices. You may put zucchini in layers , as I did.
The dish should be served warm and may be served cold; is good with mashed potato and meat, or with salad, also the dish is very good when cold; in sandwiches.
Enjoy!

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From the original site: How to make awesome spaghetti and meatballs with a hidden serving of vegetables. Our trick? Pack the meatballs with grated carrots and zucchini. Aside from being healthy, carrots add natural sweetness while zucchini adds great texture. An easy recipe for wholesome spaghetti goodness.

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Roasted Zucchini

• 1 large or 2 small -med zucchini – sliced lengthwise into 1/4 inch slices. 
• Olive oil – Extra Virgin is best
• Salt & Pepper to taste
• 2 tablespoons fresh chopped herbs – Rosemary, Oregano, Thyme, Marjoram, Parsley
• 1 clove garlic chopped fine 
• 1/8 cup grated parmesan cheese

Preheat the oven to 450 and turn on the broiler.   Place the zucchini slices on the rack of a roasting pan so the squash sits above the juices/oil.   Brush with olive oil and add salt & pepper.  Broil for 5 minutes until they begin to brown.  Turn the slices over and again brush lightly with olive oil and add garlic, salt & pepper, herbs and parmesan cheese.  Return to the broiler and broil for another 5-8 minutes until golden brown.  Serve immediately. 

Now for the test of the Yellow Squash Pie…..  I found these gluten free, dairy free pie crusts at my local health food store and they were BOGO free so I decided to give them a try.  However, I discovered as I was attempting to bake this pie that my oven isn’t working right…. really!   It baked and baked and baked and still wasn’t getting done, only to find out that when I set the oven at 350, it only got to 250…. arrrgghh!   It finally got done but it took too long.    I also think I put too much stuff in there and all of the juices that should have been steaming the squash got soaked up by the pie crust.    I’ve adjusted it here in hopes that this works better.   If you try it and want to give me feedback, by all means do!!   This is a work in progress.    At least it looks really pretty!

Yellow Squash Pie

• 3 medium yellow squash, sliced in 1/4 inch rounds
• 1 medium vidalia onion, sliced and quartered
• 1 pie crust
• 2 eggs, beaten
• 1/8 cup of milk or cream
• 3/4 cup breadcrumbs
• 1 tblsp butter

Preheat the oven to 350.   In a steamer, steam the squash and onions for about 5 minutes to begin to soften them.    Bake the pie crust until it’s begins to brown (about 5-8 minutes).    Pour the squash & onion mixture into a glass or stainless bowl and add the beaten eggs and milk.  Add salt & pepper and toss to coat squash with the egg mixture.   Pour the mixture into the pie crust.   Cover with foil and bake at 350 for 30 minutes.   Meanwhile, melt the butter and mix in the breadcrumbs.   Sprinkle the breadcrumbs on top of the pie and return to the oven and bake another 5-10 minutes until the breadcrumbs are browned.    Allow to cool for about 10 -15 minutes.  Serve.   

Let me know how this works for you!  Enjoy!

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So, when your busy like that, finding time to cook a yummy/healthy meal can be challenging.  So next time you’re in a hurry,how about a fast and easy dinner, that is good for you too!   This is also a great budget friendly romantic dinner for two–the salmon and asparagus, with fresh melon on the side was less than 15 dollars (I did have all the marinade and sauce ingredients on hand)

Here are the recipes for the Chili-Garlic Salmon, and a Hot Mustard Asparagus for a simple side dish.  The whole meal was pulled together in less than 30 minutes.

Chili-Garlic Salmon

(serves 2)

• 2 pieces Salmon fillet (~1 lb)
• Asian chili sauce

Marinade (measurements approximate)

• 1/8 c soy sauce
• 1/8 c seasoned rice vinegar
• 1 teas sesame oil
• 1 teas minced garlic

Combine marinade in a shallow bowl (or ziplock bag).  Add fish, skin side up.

Let marinate while you prep the asparagus.  (See how to steam asparagus)

Turn your oven or toaster oven to broil.  Line a roasting pan or iron skillet with foil, for ease of cleanup.  (If you’re using an iron skillet, place in oven so it heats up — this will speed your cooking time.)

When ready to cook, remove from marinade and place in pan.  Brush marinade on top (get all that good garlic!) and spread a dollop (1/2-1 teaspoon?) of chili sauce on the top of each fillet.

Broil your fish, skin side down.  Time will vary, depending on the thickness of your fish.  Check after 7 minutes, then again at 10.  I like my salmon medium, but cook according to your liking.  Remember, it will continue to cook after removal from the oven, so err on the side of undercooking.  Use a fork to check the center of the fish, every few minutes.  Do NOT overcook, or your fish will be dry.  (If the top seems to be getting too brown, turn the oven down or even off, and leave the fish for several minutes to cook from the residual heat.)

When your salmon is cooked to your liking, remove the skin (and the dark flesh next to it).  Add an additional dab of chili sauce on top if desired.

Serve with asparagus & fresh fruit.

Hot Mustard Asparagus

Prep your asparagus while the fish is marinating, then start steaming it right after you put the fish in the oven.*

See How to Steam Asparagus for details.

Mix ~1/4 teas of hot Chinese mustard with ~1/8 c  seasoned rice vinegar (I love that stuff!) and 1 teaspoon sesame oil to make a quick mustard vinaigrette.  Taste.  (Moderate amounts to your desire for spicy)

Toss with steamed asparagus to lightly coat (or serve on the side)

*(Alternately, you could broil it while you’re broiling the salmon, if you have room in your oven.)

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This would be a great dish for Easter Brunch!

Hi everybody!  We’re Chica and Jo and we’re here to tell you that we love garlic.  I mean we REALLY love garlic.  You have to love it to even consider something called Garlic Pie, right?  Yes, garlic is a great accompaniment to many meals, but sometimes it deserves to be the star of the dish, and this savory garlic pie recipe is the perfect way to let it shine.

This pie has a rich, bold flavor that you must try to believe. The garlic is roasted, giving it a sweeter taste that balances with the salty pancetta perfectly. The pie is held together with a rich egg and cream base and oozing with melted cheese.

This unique dish makes a great addition to a brunch or luncheon, and can even serve as a light supper all on its own. Take it to your next potluck and turn your doubting friends into fans with just one bite!

Here are the ingredients you’ll need:

• 2 or 3 heads of garlic (depending on your personal tastes)
• 1 1/2 cup grated Romano cheese
• 1 1/2 cup grated Swiss cheese
• 1/2 lb pancetta, diced
• 3 eggs
• 1 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 pie crusts (pre-made refrigerated dough works great)

Cut tops off garlic heads and place on a piece of foil. Drizzle with olive oil and loosely wrap. Place in cold oven and turn oven on to 400 F. Roast garlic for 30 minutes, then remove. (Garlic will only be partially roasted at this point, but that’s what we want.)

While garlic is roasting (and oven is preheating) mix together two shredded cheeses in a bowl. Set aside.

Dice the pancetta.  The easiest way to do this is to get the deli to slice it 1/4″ thick so you can then easily cut it into tiny cubes. Saute the pancetta (don’t add any oil) for a few minutes until the fat has rendered a bit and the meat is starting to take on color. Drain well and allow to cool to room temperature.

Mix eggs and cream well in a bowl and stir in salt and pepper. Set aside.

Remove garlic cloves from bulbs and cut any large ones in 2-3 pieces.

Place one pie crust into a pie plate. Add pancetta in a layer on the bottom. Top with garlic cloves.

Sprinkle cheese mixture on top. Pour egg/cream mixture carefully over the top.

Wiggle the plate a bit to allow the cream to get down under the cheese. Top with second pie crust and flute edges. Read our post on how to flute a pie crust if you need help with this step. Cut a few small vent holes in the top crust.

Bake at 400 F for 30 minutes or until golden brown. After removing from oven, let sit about a half hour then serve while still warm.

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Tomato Salsa

• 3 ripe tomatoes, chopped
• 1 small onion, chopped
• 1 jalapeno, seeded and chopped
• 1/2 cup cilantro, chopped
• 1-2 cloves garlic, chopped
• juice of 1/2 lime
• salt & pepper to taste

Mix all ingredients together and add salt to taste. 

Guacamole

• 2 avocados peeled and seeds removed
• 1/4 cup tomato salsa (above)
• juice of 1/2 lime
• salt to taste

Remove the avocado from it’s skin by cutting it in half lengthwise and then scooping out the insides.  Discard the seed.   Place the scooped out insides into a bowl and smash it with the tines of a fork.  Add the salsa, lime juice and salt and stir.  I like it chunky, but if you prefer it smooth, then you can put it into a food processor. 

Serve with tortilla chips.

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