Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Master Formula Veggie Lo Mein

This is a very flexible recipe, and so tasty! I have to fight my kids for the leftovers . No, I'm kidding, I always let them have their share. Okay....I usually share. I would never push the leftovers to the back of the fridge to ensure they were all mine. Let's just move on, shall we?

Pretty much any ingredient, goes. I like how the recipe is set up so you can make choices according to what is needing used up in your veggie drawer, and you can use meat, or not. The sauce is delicious and it's nice to have measurements (though I always end up throwing in more) for the veggies. I found this 'master formula' in an awesome book called Cook Without a Book.

Master Formula Veggie Lo Mein 
Source: adapted slightly from Cook Without a Book

Ingredients:
Optional: 8 oz extra firm tofu, drained and pressed, cut into bitesized pieces
                Or shredded seitan Or shredded cooked pork/chicken/beef

8 oz Firm Vegetables (pick one from list below)
8 oz lo mein or soba noodles
1 T. soy sauce
2 T. vegetable oil (I like to use peanut oil)
1 medium-large onion (or two if you like onions) cut into wedges
8 oz Tender Vegetables (pick one from list below)
1 T. minced garlic (about 3 or 4 cloves)
1 T. minced fresh ginger (i usually skip this, my family dislikes ginger)
Lo Mein Sauce (recipe follows)

Bring 2 quarts of water and a generous sprinkling of salt to boil in a large pot. Add the Firm Vegetable and cook until crisp-tender, about 2 minutes. Transfer to a plate with a slotted spoon. Add the noodles to the pot and cook, stirring frequently, until just tender; drain and set aside.

If using, toss the tofu with the soy.

Meanwhile, heat a 12-inch non-stick skillet (I use a large wok) over medium-high heat until very hot. Add 1 T. of the oil and the onion; stir-fry until crisp and spotty brown. Add the Tender Vegetable and stir-fry until just cooked, about 2 minutes. If using tofu or meat, add next and stir-fry until browned. Add the cooked firm vegetable and stir-fry until fragrant, about 30 seconds. Transfer everything to a plate.

Add the remaining 1 T. oil to the empty skillet (wok) and heat until shimmering. Add the noodles and stir-fry until heated through, about 2 minutes. Reutrn the vegetable mixture to the wok, along with the Lo Mein Sauce, stirring to coat. Serve hot.

Firm Vegetable Ideas
asparagus-   tough ends snapped off, spears cut into 1-inch lengths
snow peas or sugar snap peas-   strings removed if necessary
broccoli or cauliflower-   cut into small florets
carrots-   peeled and thinly sliced or julienned
white turnips or rutabaga-   peeled and cut into small dice
butternut or other winter squash-   peeled and cut into small dice
thin green beans-   cut into 1 1/2 inch lengths

Tender Vegetable Ideas
succhini or yellow squash-   halved lengthwise and thinly sliced crosswise
baby bella (cremini) mushrooms-   sliced
bell peppers-   stemmed, cored, and cut into bite-size strips
eggplant-   quartered lenthwise and thinly sliced crosswise
fennel-   stalks discarded, bulb halved, cored, and thinly sliced
cabbage or bok choy-   cored and finely shredded
bean sprouts

Lo Mein Sauce
1/4 c. vegetable broth
1/4 c. soy sauce
2 t. rice vinegar
2 t. toasted sesame oil
1 t. red pepper flakes
1 t. sugar

Whisk all ingredients together and set aside until ready to use.

There are a few steps, but if you lay everything out, it will all go very smoothly.

Carmelized Onion and Zucchini Pizza

The pesto-ricotta base on this pizza is what gives it a WOW factor. And you really can't go wrong with carmelized onions! With these deep flavors combined, the slices of zucchini were there just to add some texture. I couldn't really taste them. Which, if you have a glut of zucchini and aren't really excited about yet another zucchini recipe, this is great because of the fact the taste is a little overpowered. ;)

*note (added 9/2013) I used Greek yogurt in place of the ricotta cheese and the result was awesome! I am much more likely to have plain yogurt on hand rather than ricotta, so that may be my new way of making this amazing pizza.

I think Perfect Pizza Dough is THE dough to use in this pizza!

Zucchini and Carmelized Onion Pizza

(Ladies Home Journal)

Heat 2 T. olive oil in a large skillet over medium-low heat, add 1 medium thinly sliced onion and cook, sitting occasionally until deeply carmelized, about 30 minutes; remove from heat.

In a small bowl combine 1/2 c. ricotta with 2 T. prepared pesto and 1/4 c. grated parmesan.

Stretch 1 lb. pizza dough into a large circle. Spread ricotta mixture over the dough and top with 1 thinly sliced zucchini, spreading carmelized onions over the top of everything. Bake at 450 degrees until crust is golden and crisp, about 12 minutes.

Zucchini Cakes with Tomatillo Cilantro Salsa

Oh me, oh my...using up zucchini never tasted so darn good!

Zucchini Cakes with Tomatillo Cilantro Salsa
Makes about 10 cakes

Ingredients:
2 small zucchini (about 1 cup), shredded
2 eggs, lightly beaten
1/2 cup Monterey jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3 to 5 tablespoons canola oil
Tomatillo Cilantro Salsa (see recipe below)

Directions:
1. Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
2. In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.
3. In a large skillet, heat 3 tablespoons of the oil to medium heat/hight heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes pe side or until golden brown. Drain onto paper towels. Keep warm in a 250º F. oven. Serve with tomatillo salsa.

For the Tomatillo Cilantro Salsa...

Ingredients:
8 tomatillos, husk removed and washed
1 jalapeno, chopped
1/2 small white onion
Handful chopped cilantro (about 1/3 cup)
Juice of 1/2 lime
Salt

Directions:
Combine the tomatillos, jalapeno and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 tsps. salt, blend until smooth. Taste for salt, serve warm or at room temperature.

Veggie Burger

I'm always looking for a good veggie burger recipe. This one really did have great texture and flavor, especially leftover the next day. The next time I make it, though, I will add a little punch with either cumin, chili powder, smoked paprika or worcestershire sauce. Or, I will try one of the tips following the recipe to top the burger off. Though good, the recipe could use just a little more spice/flavor. I will be making this again, especially when the time comes to start using up garden zucchinis!

VEGGIE BURGER

SERVES 6 
PREP TIME: 10 MINUTES 
COOK TIME: 16 MINUTES (PLUS 1 HOUR RESTING)

4 teaspoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped Italian parsley
1 ½ cups rolled oats
All-purpose flour (for dusting)
4 multigrain buns, sliced
½ cup mixed greens (optional)

1. Heat 2 teaspoons olive oil in a large skillet over medium-high. Add onion and reduce heat to medium. Add the garlic and sauté for 3 to 4 minutes, until soft. Mix in carrots, squash, zucchini, salt, and pepper. Cook for 3 to 4 minutes more, or until soft. Mix in black beans, egg, paprika, parsley, and oats. Remove from heat, transfer to a bowl, and let rest at room temperature for 1 hour.

  TOP IT OFF   

• Be saucy Punch up your burger with soy sauce, hummus, salsa, or tzatziki all add a hint of flavor without a lot of fat.
• Get creative For an extra produce boost and added texture, crown your burger with shredded carrots, diced avocado, or a handful of dried cranberries.
• Go naked Lose the bun entirely and enjoy your patty on a bed of spinach; drizzle with your favorite lowfat dressing.

Unstuffed Zucchini Sausage Casserole

This makes a really great supper all by itself. We usually enjoy it on a hot summer night with tomatoes and zucchini picked straight from the garden, but when a craving hits, veggies from the grocery store will do. ;) I use ground turkey instead of sausage, and I spice the meat up while it cooks with red pepper flakes, salt, pepper and garlic. The dish is good with or without the cheese (did I just say that???). Make a big bowl of fruit for everyone to dip into for dessert, and you'll have a fulfilling, taste-filled meal!

Unstuffed Zucchini Sausage Casserole-4kowboys

1 medium zucchini
1 tablespoon olive oil
1 lb. of spicy sausage (as mentioned above: I use ground turkey and spice it up)
3 medium potatoes, cut into small cubes
1 medium yellow or red onion, chopped fine
1 green bell pepper, chopped
2 large cloves garlic, finely minced
3 roma tomatoes, chopped
1/3 cup shredded fresh basil leaves, chopped
fresh oregano, thyme, sage, etc. to your taste (I would recommend 1/2 tsp. each fresh) (optional)
1/2 cup Monterey Jack cheese, shredded



Cook and crumble sausage in large skillet until cooked through. Set aside. Add oil to pan. Add potatoes, onion, garlic, green pepper, zucchini, salt and pepper and saute until onions are clear and potatoes are browning on all sides. Add sausage and tomatoes to pan. Cover and simmer, stirring occasionally, until potatoes are soft and cooked through, about 20-25 mintues. Turn off stove and add cheese to top, recover and let melt