Easy Roasted Vegetables

Easy Roasted Vegetables

INGREDIENTS:

• 1 summer squash, sliced 1/4-1/2" thick
• 1 zucchini, sliced 1/4-1/2" thick
• half a crown of broccoli, divided into pieces
• 1 cup cherry or grape tomatoes
• 3 tablespoons EVOO
• 3 cloves garlic, sliced in halves
• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Add squash, zucchini, tomatoes, EVOO, garlic, and salt and pepper to a mixing bowl.  Toss to evenly coat.
3. Pour ingredients onto a rimmed baking sheet, making sure that vegetables do not overlap.  Bake for 20 minutes.
4. Flip vegetables, and add broccoli, making sure that there is enough oil to coat broccoli.  Bake for 15-20 more minutes.
5. Serve immediately or at room temperature.

"Bob Salad" Copy

Roasted Tomatoes

Roasted Tomatoes
Recipe adapted from Giada de Laurentiis 


INGREDIENTS:

• 12 tomatoes, sliced in 1/2 lengthwise
• 1/4 cup EVOO
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Panko breadcrumbs
• 3/4 cup finely crumbled Gorgonzola or grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Use a spoon to remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
3. In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for at least 10 minutes.
4. In a small bowl mix together the bread crumbs and cheese.
5. Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining EVOO. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
6. Sprinkle with the tomatoes with chopped parsley and serve immediately.

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad
Original recipe from an old Duxbury High School Fundraiser


INGREDIENTS:

• 1/2 lb bacon, fried and broken up
• 2 bunches broccoli (flowerets only)
• 1 head cauliflower (flowerets only)
• 1 cup freshly grated sharp white cheddar cheese
• 1/2 red onion, finely chopped
• 1 cup, plus 2 tablespoons mayonnaise
• 1/4 cup, plus 1 tablespoon granulated sugar
• 2 1/2 tablespoons white vinegar

DIRECTIONS:
Place broccoli, cauliflower, bacon, onion, and cheese in a large mixing bowl; toss.  In a separate bowl, use a fork to combine mayonnaise, sugar, and vinegar.  Add mayo dressing to the broccoli mixture and toss until dressing is mixed well.  Refrigerate for 2 hours before serving.

Lemon Chicken Thighs with Chive Risotto Cakes

Lemon Chicken Thighs
Adapted from Ina Garten's Lemon Chicken Breasts recipe

INGREDIENTS

• 1/4 cup EVOO
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice (1 1/2 lemon)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 5 chicken thighs
• 1 lemon

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 40 minutes, until the chicken is done and the skin is lightly browned.  Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

Chive Risotto Cakes

Original recipe from this blog and Ina Garten

INGREDIENTS

• kosher salt 
• 1 cup uncooked arborio rice 
• 1/2 cup greek yogurt 
• 2 extra-large eggs 
• 3 tablespoons minced fresh chives 
• 1 1/2 cup cups grated italian fontina cheese (5 ounces) 
• 1/2 teaspoon freshly ground black pepper 
• 3/4 cup panko (japanese dried bread flakes) 

DIRECTIONS

1. Bring a large pot of water to a boil and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 1/4 teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3. When ready to cook, preheat the oven to 250 degrees F.
4. Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch tick.
5. Place 4-6 patties in the panko, turning once to coat.
6. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

-Alyssa

Tomato, Mozzarella & Basil Salad

Ina Garten's tomato, mozzarella, & basil salad