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CRUST INGREDIENTS:
- 7 cups coarsely grated zucchini
- 1 c. mozzarella cheese, grated
- 1 c. parmesan cheese, grated
- 2 tbsp. fresh basil, minced (or dried oregano)
Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread into a well-oiled 11 x 13 glass baking pan to a depth of about ½”. Bake at 350°F for 25-30 minutes until surface is dry and firm. Brush top with olive oil and broil under moderate heat for 5 minutes.
TOPPING:
- Small Can Sliced Black Olives
- Other Pizza Toppings of your Choice (Vegetarian or Meat)
Once crust is cooked, top with desired pizza toppings and bake at 350°F for an additional 20-25 minutes. Cut into squares to serve with soup or salad. Makes a great luncheon or brunch entrée. Serves 4-6 people.
- 1 c. finely chopped onion
- ½ red bell pepper, seeded, deveined & finely chopped
- ¼ green bell pepper, seeded, deveined & finely chopped
- ¼ tsp. ground white pepper
- ¼ c. minced fresh cilantro
In a large heavy saucepan, melt 1 tbsp. butter and cook the onion and bell peppers until the onion is translucent, about 1-2 minutes. Add the water, salt, pepper and the remaining 4 tbsp. of butter. Bring to a boil, then gradually stir in the polenta with a wire whisk. Reduce heat to medium low and cook the polenta for 25-30 minutes, stirring frequently. When the polenta is fluffy and thick, stir in the cilantro, basil and chives. Pour the polenta into a lightly oiled 8-inch square baking dish. Let cool to room temperature, then cut into desired shapes. Serves 6-8.
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- 3 ripe medium beefsteak tomatoes, cored and cut into ¼” cubes (4 cups)
- 2 red bell peppers, cored, seeded and cut into ¼” cubes (2 cups)
- 2 small cucumbers, one peeled and one with the skin on, seeded and cut into ¼” cubes (2 cups)
- ½ small sweet onion (Vidalia/Maui/Walla Walla) or 2 lg. shallots, peeled & minced (1/2 cup)
- 2 medium garlic cloves, minced
- 1/3 cup white balsamic vinegar
- 5 cups tomato juice (preferably Welch’s)
- 1 tsp. hot pepper sauce (optional)
- 1 handful chopped parsley
- 1 handful chopped cilantro
Hand chop all vegetables to retain vibrant color and firm texture. Core tomatoes and catch all the juices in a bowl underneath; chop the tomato pulp and skin into ¼” cubes. Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, parsley, cilantro, salt, vinegar and pepper to taste in large (at least 4 qt.) non-reactive bowl; let stand until vegetables just begin to release their juices (about 5 minutes). Stir in tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate at least 4 hours to blend flavors. Serve chilled and garnish with sour cream, croutons and finely diced avocadoes. Can be prepared up to 2 days in advance. Makes about 3 quarts and serves 8-10. Unless you have a big crowd to serve, cut this recipe in half!
- 2 boxes 10 oz. frozen chopped spinach, cooked & drained
- 2 cups Pepperidge Farm herb seasoned stuffing
- 1 lg. onion, finely chopped
- ½ cup fresh grated parmesan cheese
NOTE: This hors d’oeuvre can be prepared up to a month in advance and frozen.
Cook & drain spinach well. Add other ingredients. Blend well and CHILL OVERNIGHT. Shape with wet hands into bite-size balls (about 1 inch). Freeze if desired on cookie trays; once the balls are frozen, they can be transferred to Ziploc bags for freezer storage. When ready to use, place spinach balls on a greased cookie tray. If frozen, bake at 350°F for 45 minutes until slightly golden on top. If unfrozen, bake at 350°F for 25-30 minutes until slightly golden on top. Makes approx. 40 spinach balls. Double recipe for holidays and big parties.
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