Eggplant Parmesan

Ingredients

  • 1 large eggplant, sliced 1/4′
  • 2 cups ricotta
  • 2 large egg beaten
  • 2 tbsp parsley
  • 2 tbsp oregano
  • 1 tsp minced garlic
  • 3 cups tomato sauce
  • 8 oz shredded mozzarella cheese
  • Grated Parmesan cheese
  • Italian bread crumbs

Instructions

  1. Dip eggplant into egg and bread crumbs.
  2. Place on oiled cookie sheet and broil for 3-4 minutes or until browned on each side.
  3. Place slices on paper towel to drain.
  4. Preheat oven to 350. In a small bowl combine ricotta, 1 egg, and spices.
  5. Spread 1 cup tomato sauce in 9″ x 13″ baking dish. Layer eggplant, cheese mixture & mozzarella. Repeat layers with remaining ingredients.
  6. Top with sauce and sprinkle with parmesan cheese.
  7. Bake 45 minutes, let stand 10 minutes before serving.

Compliments of:
Farms View Roadstand

Salmon with Tomatoes

Ingredients:

3 ripe tomatoes chopped or 1 14oz can of petite diced tomatoes drained
2 cloves of garlic, chopped
¼ cup onion, chopped fine or  1 teaspoon onion powder
3 tablespoons Olive Oil
2 tablespoons of Lemon Juice (Juice from ½ of a Lemon)
1 ½ teaspoons of fresh Oregano  or ¾ teas of dried
1 ½ teaspoons of fresh Thyme or ¾ teas of dried
1 teaspoon salt
¾ teaspoon pepper

Instructions:

  • Mix above ingredients together in a bowl
  • Place 1 – 1 ¼ pounds of Fresh Salmon cut in 2” strips into a glass dish or foil pan, top with Tomato Mixture.
  • Bake 25 mins at 400 degrees or until Salmon flakes with a fork

** Salmon can be prepared and refrigerated for 6 hrs prior to cooking it.
** Recipe says to bake Salmon and mixture in foil, however I always bake it in a glass dish of foil pan topped with foil

Compliments of Farms View Roadstand
http://farmsview.com

Tomato Zucchini Pasta Supper

Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 cups fresh tomatoes, peeled & cubed
4 small zucchini, julienned
2 Tbsp chopped fresh basil
1/2 teas salt
1 pound linguini or spaghetti cooked & drained

Directions:

  • In a large skillet sauté onion & garlic in oil until tender
  • Add tomatoes and zucchini; sauté until tender.
  • Add basil, salt & pepper. Serve over hot pasta.

Compliments of Farms View Roadstand
http://farmsview.com

Chicken & Vegetables with Pasta Casserole

Ingredients:

4 oz spaghetti or Linguini
1 Tablespoon oil
4 zucchini, cut into 1 1/2″strips
1 cup sliced mushrooms
1 teas basil
1 teas oregano
1 clove garlic, minced
1 green pepper chopped
1 cup carrots, sliced
4 large ripe tomatoes
2 cups cooked chicken cubed
Salt & pepper to taste
4 Tablespoon grated cheese

Instructions:

  • Cook spaghetti as directed, let drain.
  • In large skillet heat oil, add zucchini, carrots, mushrooms, pepper, and spices.
  • Cook until tender (Approx 3-4 mins). Add chicken, tomatoes, cheese, cook until all is heated well. Add spaghetti and serve immediately with extra grated cheese.

** Almost any vegetable can be used (broccoli, cauliflower, etc)

Compliments of Farms View Roadstand

farmsview.com

            

Zucchini Lasagna

Ingredients:

3 lbs large zucchini
1 quart spaghetti sauce
1 cup bread crumbs
1/2 cup grated cheese
2 lbs ricotta cheese
4 lightly beaten eggs
2 tablespoon parsley
1/2 tablespoon oregano
1/2 tablespoon basil
1 cup mozzarella, shredded

Instructions:

  • Mix ricotta cheese, eggs, parsley, oregano, basil, and mozzarella together.
  • Cut (unpeeled) zucchini in long thin slices.
  • Bring 1″ water to a boil with 1 teaspoon of salt.
  • Cook squash (5 mins) until limp. Drain on paper towels.
  • In 9″ x 13″ dish spoon a thin layer of sauce & 1/4 cup of bread crumbs, layer of squash, layer of cheese mixture, sprinkle with grated cheese.
  • Repeat layers and top with remaining bread crumbs.
  • Bake 1 hour at 350 degrees; Let cool 15 mins.