Lunch/Dinner, Side Dishes, Vegan

Oven Fries

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • 5-6 medium to large potatoes (russets or regular white work best)
  • 1/4 c olive oil
  • 1 Tbs grated Romano cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  • Scrub potatoes, cut out any bad spots, and cut into fries leaving skin on.
  • Soak in cold water for 15 minutes. Drain, rinse, and pat dry with paper towels.
  • Blend olive oil, romano cheese, salt, and pepper. Toss cut fries in this mixture in a bowl or plastic bag.
  • Line a baking sheet with foil and spray with nonstick cooking spray. Bake at 400°F for 40 minutes (30 for convection oven). Serves 4.
Lunch/Dinner, Soup

Italian Wedding Soup

Listen to Episode 27: THIS Is Italian Wedding Soup

Ingredients:

  • 1 head endive
  • 1 head escarole
  • 1/2 bag spinach
  • 2 quarts chicken broth
  • 8 chicken boullion cubes
  • 1 lb chicken
  • 1 lb mini meatballs
  • 3 Tbs romano cheese

Directions:

  • Cook chicken in broth. Remove, cool, and cut up.
  • Put meatballs in broth and cook.
  • Rinse and clean greens. Cut into 1 or 2 inch pieces.
  • Add greens to broth. When wilted down, add cut up chicken. Add Romano cheese last.
  • Turn down heat to medium, simmer for 30-60 minutes.
  • Serve with a good crusty Italian bread.
Lunch/Dinner

Zucchini Lasagna

Listen to Episode 22: Chopped: Zucchini

Ingredients:

  • 1 1/2 to 2 lbs dry ricotta cheese
  • 1 lb shredded provolone cheese
  • 1 c grated Romano cheese
  • 2 zucchini
  • 1/4 tsp granulated garlic
  • 1/4 tsp basil
  • 1 dash salt
  • 1 dash pepper
  • 2 eggs

Directions:

  • Slice zucchini into long pieces, like lasagna noodles.
  • Mix ricotta, provolone, and Romano cheeses well. Add garlic, basil, salt, and pepper. Add 2 eggs and mix well.
  • Layer in 9×13 glass baking dish as follows: sauce, zucchini, cheese, sauce, zucchini, cheese, sauce.
  • Bake at 350°F for 35-40 minutes.
Lunch/Dinner

Zucchini Appetizer

Listen to Episode 22: Chopped: Zucchini

Ingredients:

  • 4 eggs slightly beaten
  • 1/2 c oil
  • 1/2 tsp salt
  • 1/2 tsp dry basil
  • 2 Tbs dry parsley
  • 1/2 c minced onion
  • 1 1/2 c baking mix, like Bisquick
  • 1/2 c grated Romano cheese
  • 3 c shredded zucchini

Directions:

  • Mix all ingredients well.
  • Bake in a 9×13 pan at 350°F for 25-35 minutes. Serve with marinara sauce.
  • If using fresh chopped, use 1 Tbs basil and 1/4 c parsley.