foodie: zucchini & tomato bake

it's tomato and zucchini season!  and i'm loving it.  the other night, i made a super simple zucchini and tomato bake for our dinner.  it was fresh, tasty and very satisfying -- plus it was a great way to use some of the many, many tomatoes and squash that have been coming our way from the csa.

here's what you'll need...

1 large zucchini (or 2+ medium)
2 medium tomatoes
1 small green bell pepper
salt & pepper
olive oil

preheat oven to 400 degrees.

1. slice all the veggies into 1/4 to 1/2 inch slices. layer the veggies into a 9x13 inch baking dish that has been coated with olive oil.  between each layer, season the veggies with salt and pepper.

2. drizzle the top with a bit more olive oil, and then back for 50 min (or so) until veggies are tender and some edges are crisped.

and that's it!!!  simple & delicious (& super healthy).

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foodie: tofu-egg quiche

last night, i came home from the csa with a slew of gorgeous tomatoes.  so, obviously i wanted to include them in our dinner.  i decided to try making a tofu and egg crustless quiche, despite never having made one before.  luckily, it turned out well (hence why i'm sharing it with you all :-)  it was hearty, yet fluffy and had great flavor -- a winner all around!

here's what you'll need...

1/2 block firm tofu
4 eggs
1/2 medium onion
2 shallots
1 large heirloom tomato, sliced
1/4 cup fresh herbs (i used basil and parsley)
3-4 garlic cloves
1/3-1/2 cup cheese (i used bleu and mozzarella)
olive oil
salt & pepper

preheat oven to 400 degrees.

1. chop onions and shallots and saute in a bit of olive oil until translucent and lightely caramelized.  season with salt and pepper.

2. while the veggies saute, put the tofu, eggs, herbs and garlic in a blender.  blend until a smooth liquid is formed.  season with salt and pepper and pulse once more.

3. oil your pie plate well with olive oil and then pour in egg/tofu mixture.  top with onions and shallots, tomato slices and sprinkle with cheese.

4. bake for approximately 40 minutes until the quiche puffs up a bit and the edges are lightly brown.  check the center with a knife to ensure it's cooked through before removing it from the oven.

those gigantic green things are slices of (fully-ripe) heirloom tomato

enjoy with a large side salad and even more delicious, heirloom tomatoes!!!  serves 4 for dinner or 6 for brunch.

bon appetit

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foodie: roasted kohlrabi & sauteed garlic scapes

our csa veggies never cease to impress!  this week brought us kohlrabi, colorful carrots and garlic scapes, plus much more :-)



flowers from the csa

i must be honest, prior to this week i had never cooked or eaten kohlrabi before.  it's a slightly sweet yet earthy root vegetable that is great cooked or raw -- roasted or in a salad or slaw.

i decided to roast the kohlrabi along with the gorgeous carrots i got from the barefoot gardens csa.  then, i sauteed up the garlic scapes with some onion until they were buttery, soft and delicious!

veggies for two...

2 medium kohlrabi, majority of outer skin removed and cut into 1/2 inch pieces
3-4 medium carrots, prepped and cut into 1/2 inch pieces
olive oil
salt
pepper

preheat oven to 375/400. arrange carrots and kohlrabi on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. roast for 30 minutes or until veggies are tender and begin to brown.

more veggie ideas...

1 vidalia onion, chopped
handful of garlic scapes, cut into 1 inch long pieces
olive oil
salt
pepper

while the other veggies roast, saute the onion and garlic scapes in olive oil until onions begin to caramelize and garlic scapes are tender.  season with salt and pepper.

once cooked, the kohlrabi becomes slightly sweet, while still remaining earthy and hearty.  the garlic scapes (basically baby garlic), are subtly garlicky and very buttery!  yum!

serve the veggies with brown rice and a salad for a complete meal.

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and, just to make you smile, here's a pic of olive enjoying her baby-size vanilla ice cream :-)

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