Stuffed Zucchini Bake

Ingredients

• 2 large zucchini
• 1 1/2 cup chopped tomatoes, fresh or canned
• 4 cups cubed French bread, fresh or dried
• 1/3 cup chopped celery
• 1/2 cup chopped onion, scallions, chives, or shallots
• 2 large cloves garlic, diced
• 1 to 1 1/2 tbsp poultry seasoning
• 1 tsp cayenne pepper
• Fresh ground sea salt and black pepper, to taste
• 1/2 tsp seasoning salt
• 1 tsp chili powder
• 3 Tbsp butter
• Extra virgin olive oil
• 3 eggs, large or extra large
• 3/4 cup chicken broth
• 4 slices provolone cheese

Method

Remove ends of zucchini, being careful not to cut into center, and then cut zucchini in half lengthwise. Scoop out center with seeds and save, chopping it up a bit if necessary. Place zucchini in glass baking dish with approximately 3/4 inches water on bottom. Drizzle with olive oil and salt/pepper lightly. Prepare stuffing by sauteing all vegetables, including reserved center of zucchini, in butter and about 1 tbsp olive oil. Add chicken broth and cook until reduced for about 5-10 minutes. Remove from heat and stir in bread cubes. Whip eggs lightly and fold into mixture. Add seasonings and salt and pepper to taste. Stuff each zucchini half generously, packing down filling as you go. Place in preheated 325 degree oven, uncovered for about 1/2 hour. Cover with foil and bake for another 45 minutes to 1 hour. Uncover. Place slice of provolone over each zucchini half broil until cheese just melts.

Garlic Salmon with Sweet Onion Relish

 Ingredients

• 5 tbsp extra virgin olive oil, divided
• 2 garlic cloves, crushed
• 1/4 tsp freshly ground mixed peppercorns
• 1 1/2 cups chopped sweet onion
• 1/4 cup chopped oil packed sun-dried tomatoes
• 4 (6 ounces each) skinned salmon fillets
• 1 tbsp balsamic vinegar
• 1/4 cup toasted broken walnuts
• 2 tbsp thinly sliced fresh basil leaves
• 1/4 to 1/2 teaspoon sea salt (or regular salt)

In small bowl, whisk together 3 tbsp olive oil, garlic and peppercorns and set aside. Heat remaining 2 tbsp oil in small skillet over medium heat. Add onions and sun-dried tomatoes and cook 10 to 15 minutes, stirring occasionally. Meanwhile, brush salmon with garlic olive oil and place on broiler pan about 4 inches from heat. Broil 5 to 8 minutes, turning after 3 minutes and brushing both sides of salmon again with garlic oil. Stir balsamic vinegar, walnuts and basil leaves into onions. Season with salt to taste. Serve onion relish alongside salmon.

Notes: For easier clean up, lay a sheet of foil inside broiler pan to catch drippings. Also use a sheet of foil atop broiler pan, using knife to cut slits in foil where broiler pan slots are.

Rosemary Potato Frittata

Ingredients

• 1/4 cup extra virgin olive oil
• 1 large clove garlic, crushed
• 1 pound baby potatoes, thinly sliced
• 1 small onion, thinly sliced
• 3-4 sprigs fresh rosemary, finely chopped
• Salt and freshly ground black pepper to taste
• 12 eggs, beaten
• 1/2 cup milk, half and half or cream
• 1/2 cup Parmigiano Reggiano

Method

Preheat oven to 450 degrees. Heat olive oil in medium skillet over medium low heat with garlic. Let garlic infuse, remove garlic, then add potatoes and onions. Season with rosemary and salt and pepper. Raise heat a little and cook 6-7 minutes. Turn potato and onion mixture over and cook 5 minutes more. In a large bowl, whisk eggs and milk together. Add egg mixture to skillet and move around and under potatoes to settle. Transfer skillet to oven and bake until golden on top, 10-12 minutes. Scatter cheese on top, turn oven off and let sit for another couple of minutes. Remove from oven and serve.

Angel food Cake with Fresh Strawberry Sauce

Ingredients

• 1 store bought angel food cake
• 1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
• 2-3 cups fresh sliced strawberries
• 1/2 cup water
• 1/2 cup Splenda
• 3 tablespoons cornstarch
• 1/2 teaspoon lemon juice
• 1 container low-fat Cool-Whip thawed

Method

In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water. Bring mixture to a boil. Cook on low heat, stirring constantly until mixture thickens. Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled. Top with cool-whip.

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