Vegetables

Ingredients
For the crust
¹⁄₂ cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
¹⁄₄ cup olive oil
¹⁄₃ cup water
_
For the filling_
¹⁄₂ cup Parmesan cheese, grated or shredded
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 clove garlic, minced
4 cups zucchini, thinly sliced
1 cup small tomatoes, halved or 1 cup larger tomatoes, sliced
1 tablespoon olive oil
1 egg, beaten
2 tablespoons milk
Salt and pepper, to taste

Instructions
1. Heat oven to 350*F. 

2. Spread oats and sesame seeds on baking sheet and toast in oven for 8 minutes.  Transfer toasted oats and seeds to food processor and process with flour, baking powder, salt, and pepper until finely ground. 

3. Pulse in olive oil and water until ingredients form dough. 

4. Press dough evenly into 9 by 12-inch baking dish.  Cover with foil and refrigerate 30 minutes. 

5. Combine Parmesan, thyme, rosemary, and garlic in small bowl. 

6. Sprinkle one third Parmesan mixture over chilled dough.  Arrange half zucchini slices over Parmesan mixture.  Season with salt and pepper. 

7. Sprinkle half of remaining Parmesan mixture over zucchini and follow with remaining zucchini slices.  Top zucchini slices with tomatoes

8. Combine egg and milk.  Pour egg mixture over top of tomatoes.  Sprinkle remaining Parmesan mixture over top. 

9. Bake for 35 to 40 minutes or until nicely browned.  Let stand 10 minutes before serving. 

Comments
This recipe is from Anja’s Food 4 Thought.  She made it in a tart pan but I don’t have any of those, so I opted for a 9 by 12-inch baking dish which worked well enough!  I was also out of small tomatoes, so I used larger ones that I cut into thin slices.  That worked very well I felt!

Art and I really enjoyed this dish but Lance wasn’t a huge fan of the dough.  If I make it in the future, I’ll look for a different tart dough recipe that will work with the zucchini and tomatoes. 

Shown here with Lemon Grilled Chicken.

Internet - Anja’s Food 4 Thought

Ingredients
For the fritters
2 small zucchini, shredded
2 small yellow summer squash, shredded
2 large eggs
1 small red onion, minced
¹⁄₄ cup parsley, minced
1 teaspoon turmeric
1 teaspoon ground coriander
1 cup all purpose flour
Salt and freshly ground black pepper, to taste
1 teaspoon red pepper flakes

For the dip
1 cup Greek yogurt
¹⁄₂ teaspoon fresh mint, minced
¹⁄₂ teaspoon garlic powder
Salt

Instructions
1. Mix together all fritter ingredients.  Heat waffle iron to desired temperature.  (For my waffle iron, this was the highest.)  Working ¹⁄₄ cup fritter mixture at a time, make waffles as usual. 

2. Mix together all dip ingredients. 

3. Serve waffles with dip. 

Comments
This recipe is from Buttered Up and was originally for frittercakes, but I decided to try out this recent waffle iron craze and make them into waffles.  Sadly, I think they would have been better as fritters since they might have been crispier that way?  The waffles weren’t super crispy for more than a few minutes even at the highest setting on my waffle iron.  They still had really good flavor and let Art joke about our dinner of chicken and waffles. 

Shown here with Buttermilk Baked Chicken.

Internet - Buttered Up

Ingredients
¹⁄₃ cup basil pesto
1 large or 2 small zucchini, thinly sliced
1 large or 2 small yellow summer squash, thinly sliced
2 medium tomatoes, chopped, or 2 handfuls small tomatoes, halved
Salt and pepper
1 cup gruyere cheese, shredded or thinly sliced

Instructions
1. Heat oven to 375*F.  Grease 3 quart baking dish with 1 tablespoon pesto.  (A brush works well for this.)  Layer  zucchini and yellow squash slices in baking dish.  Spread tomato pieces evenly over squash then top with remaining pesto.  Season with salt and pepper. 

2. Layer or sprinkle cheese evenly over vegetables. 

3. Bake 45 minutes or until vegetables are bubbling and cheese is golden brown. 

Comments
This recipe is from Bless Her Heart.  Art really enjoyed it but, for me, it was lacking something.  It turned out pretty watery due to the vegetables and I wish that it hadn’t been so wet.  Maybe it would benefit from some pre-roasting of the vegetables?  The flavors were great, the texture just didn’t hold up very well. 

Shown here with a Philly Cheesesteak.

Internet - Bless Her Heart

Ingredients
Pastry for 9-inch pie (I use Pillsbury, but you could make your own)
¹⁄₂ cup unsalted butter
2 pounds sweet onions, thinly sliced
3 large eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
¹⁄₄ teaspoon kosher salt
¹⁄₂ teaspoon freshly ground black pepper
¹⁄₄ cup Parmesan cheese, grated or shredded

Instructions
1. Heat oven to 450*F.  Place pastry in 9-inch pie plate and bake 10 minutes. 

2. Melt butter in large skillet over medium.  Add onions and sauté, stirring often, until just beginning to color.  Remove from heat and stir in flour.  Stir in sour cream followed by eggs.  Season with salt and pepper.  Pour onion mixture into prebaked pie crust.  Top with Parmesan cheese. 

3. Bake 20 minutes then reduce oven temperature to 325*F and bake 20 more minutes or until center has set. 

Comments
Years and years ago, when I still watched Food TV, I saw an episode of Food Network Specials and one of the contestants made the most delicious looking Vidalia onion pie.  Recently, I got some Bermuda sweet onions from the market and recalled the recipe while trying to figure out something excited to do with the onions.  This was scrumptious.  It was sort of like a quiche in some ways, but it felt richer to me.  The onions were melty and lovely. 

Shown here with marinated grill roasted London broil.

Internet - Food TV

Ingredients
4 medium zucchini, sliced into ¹⁄₄-inch rounds (about 2 pounds total)
2 tablespoons olive oil
¹⁄₂ cup Parmesan cheese, grated or shredded
¹⁄₂ cup bread crumbs
¹⁄₄ teaspoon salt
Freshly ground black pepper

Instructions
1. Heat oven to 450*F.  Line baking sheet with parchment paper.

2. Toss zucchini slices with olive oil in medium bowl.  In small bowl combine Parmesan, bread crumbs, salt and pepper.  Dip each zucchini round into Parmesan mixture, coating evenly on both sides.  Place slices in single layer on baking sheet. 

3. Bake zucchini until browned and crisp, 25 to 30 minutes.  Remove with spatula and serve immediately. 

No photo yet

Comments
This recipe is from Food Network and, sadly, I made it when we had company over and I completely forgot to take a picture.  Thankfully it’s early in zucchini season and I suspect I will be making it many times in the months to come.  The recipe is simple, quick and easy.  The zucchini was delicious and I could have eaten the entire two pounds alone.  Too bad I had to share!

Internet - Food TV

Ingredients
1 pound sugar snap peas
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon Sriracha
1 teaspoon peanut oil
2-3 slices ginger
2 cloves garlic cloves, sliced

Instructions
1. Slice each sugar snap pea on diagonal. 

2. Mix soy sauce, sesame oil, and Sriracha in small bowl. 

3. Heat peanut oil in large skillet or wok over high heat.  Once oil is hot, add ginger and garlic.  Stir-fry 1 to 2 minutes, long enough for oil to be seasoned, but not so long that the ginger and garlic begin to brown.  Remove garlic and ginger. 

4. Add sugar snap peas and cook, stirring constantly, until peas turn bright green and are just starting to cook, about 2 minutes.  Add in sauce mixture and cook, stirring, until sauce coats peas, about 1 minute more.  Serve. 

Comments
This recipe is from Kalyn’s Kitchen and has quite a lot of potential.  The sauce was tasty and would go fantastically with sugar snaps.  Sadly, the things I thought were sugar snaps from Art’s market purchase were actually shelling peas so… I look forward to making this recipe with actual sugar snaps so that they’re edible.  I’ll update the recipe when that occurs. 

Shown here with Chicken Katsu.

Internet - Kalyn’s Kitchen

Ingredients
1 pound asparagus
1-2 tablespoons olive oil
Salt and pepper
¹⁄₂ cup Parmesan cheese, grated or shredded

Instructions
1. Heat oven to 425*F. 

2. Trim tough ends from asparagus spears.  Toss with olive oil, salt and pepper.  Spread asparagus on baking sheet, sprinkle with Parmesan, and bake 10 to 15 minutes or until tender crisp. 

Comments
This is hardly a recipe at all and, as such, it’s from my brain.  Roasted asparagus is delicious and roasted asparagus with a bit of Parmesan cheese is even better! 

Shown here with Chuck Steaks with Balsamic Mushrooms.

Person - Gwen

Ingredients
14-16 ounces frozen puff pastry
1-1 ¹⁄₂ cups Gruyere cheese, shredded or thinly sliced
2 pounds asparagus, woody ends trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

Instructions
1. Thaw puff pastry in refrigerator following package instructions. 

2. Heat oven to 400*F.  Roll pastry into 14 by 11-inch rectangle.  With sharp knife, score dough 1-inch from edge of dough, being careful not to cut all the way through.  Pierce inside of dough repeatedly with fork at ¹⁄₂-inch intervals.  Bake until golden brown, about 15 to 18 minutes. 

3. Sprinkle baked pastry with cheese.  Line pastry with asparagus, alternating ends and tips.  Sprinkle with oil, salt and pepper.  Bake 20 to 25 minutes, until dough is well browned and asparagus is tender.  Serve warm or room temperature with a drizzle of balsamic vinegar, if desired. 

Comments
This recipe is from Scarpetta Dolcetto, although it’s another that I’ve seen posted often on various blogs recently.  It is the season for asparagus after all!  I loved this recipe, the dough was perfectly cooked, not raw at all at the bottom and deliciously crispy all over.  The gruyere went very well with the flavor of the asparagus and I probably could have eaten the entire thing in one fell swoop if no one had been watching.  This recipe is scrumptious and easy, a great combination!

Shown here with Sirloin Tip Roast with Bacon.

Internet - Scarpetta Dolcetto

Ingredients
1 bunch of asparagus
2 eggs
¹⁄₄ cup flour
1 cup panko breadcrumbs
¹⁄₄ cup Parmesan cheese, grated
Kosher salt and freshly ground black pepper

Instructions
1. Heat oven to 425*F.  Place rack on baking sheet and spray with nonstick spray. 

2. Trim tough ends from asparagus spears.  Beat eggs in shallow container or plate.  In second shallow container or plate combine flour, panko, cheese, salt and pepper. 

3. Coat each spear in egg, then press into panko mixture.  If panko won’t stick, dip asparagus back into egg and roll in panko again.  Place each spear on wire rack.  (I ended up needing two racks because I had a large bunch of asparagus.) 

3. Bake 15 minutes or until golden brown and crispy.

Comments
This recipe is from How Sweet It Is and, oh my gosh, it was the perfect recipe for the first asparagus of the year.  The asparagus was tender-crisp and full of flavor thanks to the salt, pepper, and Parmesan.  There were no leftovers because I pretty much ate the second tray by myself.  Yum.  If you love asparagus, or if you cook for a fence-sitter, this is a great and delicious recipe.

Shown here with Panko-Crusted Salmon.

Internet - How Sweet It Is

Ingredients
32 ounces frozen corn
16 ounces cream cheese
2 tablespoons sugar
2 tablespoons water
4 slices American cheese, torn into pieces (I used Velveeta.)

Instructions
1. Place corn in slow cooker.  Top with remaining ingredients.  Cover and cook on LOW until everything is melted, 6 to 8 hours, stirring after 3 hours. 

2. Stir well before serving. 

Comments
This recipe is from a Year of Slow Cooking.  I like corn side dishes quite a bit, and decided to give this one a try at a meal where it wouldn’t matter if I was the only one who liked it.  And I did like it!  So did most everyone else!  I’d call it a success and, like most crock pot meals, it was very easy to throw together. 

Shown here with AMAZING Smoked Turkey and Loaded Smashed Potatoes.

Internet - A Year of Slow Cooking