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August 2007 Recipe Exchange
Mozzarella Caprese
|  | Fresh Organic Mozzarella (large baseball size)
Fresh Organic Basil
Fresh Organic Tomatoes
| Slice tomatoes and mozzarella. Place a few basil leaves on a slice of tomato and top with slice of mozzarella. If desired, drizzle with balsamic vinaigrette.
| | | | Pizza Beans
|  | 1 pound pinto beans
3 1/2 cups water
4 tomatoes - chopped
1 onion - chopped
1/4 cup chopped red or green bell pepper
1 clove garlic - crushed
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
| Rinse beans, removing any foreign objects. Place in a large bowl and cover with water and allow to soak at room temperature overnight. In a slow cooker, combine beans, water, tomatoes, onion, bell pepper, garlic, salt, oregano, and rosemary. Cover and cook on High 6 to 7 hours or until beans are tender. Top with mozzarella, then parmesan cheese. Cover and cook another 10 minutes or until cheese melts. Yield: 10-12 side dish servings or 6-8 main dish servings.
| | | | Hot Broccoli Tartlets
|  | 1 tablespoon oil
1 leek, finely sliced
6 oz broccoli, broken into florets
1/2 oz butter
1/2 oz all-purpose flour
2/3 cup milk
2 oz cheddar cheese, grated
Fresh chervil, to garnish
For the pastry
6 oz all-purpose flour
3 oz butter
1 egg
Pinch of salt
| To make the pastry, place the flour and salt in a large bowl and rub in the butter and egg to make a dough. Add a little cold water if necessary, knead lightly, then cover with plastic wrap and leave to rest in the fridge for 1 hour. Preheat oven to 375˚F. Let the dough return to room temperature for 10 minutes and then roll out on a lightly floured surface and line 8-10 deep muffin pans. Prick the bases with a fork and bake in the oven for about 10-15 minutes until the pastry is firm and lightly golden. Increase the oven temperature to 400˚F. Heat the oil in a small saucepan and saute the leek for 4-5 minutes until soft. Add the broccoli, stir-fry for about 1 minute and then add a little water. Cover and steam for 3-4 minutes until the broccoli is just tender. Melt the butter in a separate saucepan, stir in the flour and cook for a minute, stirring all the time. Slowly add the milk and stir to make a smooth sauce. Add half of the cheese and season with salt and pepper. Spoon a little broccoli and leek into each tartlet case and then spoon over the sauce. Sprinkle each tartlet with the remaining cheese and then bake in the over or about 10 minutes until golden brown. Serve the tartlets as part of a buffet or as a starter, garnished with chervil. Yield: 8-10.
| | | | Mediterranean Ricotta, Feta, and Spinach Pie
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* Photo Courtesy of 3aDay.com
| 1 bag (10oz) fresh spinach, cooked per package directions
1 Tablespoon dried bread crumbs
1 cup reduced-fat ricotta cheese
3 large eggs
1/2 cup fat-free half-and-half
1/3 cup crumbled feta cheese
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of grated nutmeg
| Preheat the oven to 350˚F. Cool the spinach, then lightly squeeze out the excess liquid. Coarsely chop. Lightly coat 9” pie dish with cooking spray. Sprinkle with the bread crumbs to coat. With a wooden spoon, beat together all the remaining ingredients. Stir in the spinach. Pour mixture into dish and bake for 30 minutes.
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