Roasted Asparagus with Breadcrumbs


Simple and tasty – this is a great veggie side dish.

1 bunch asparagus, trimmed
1 TBSP olive oil
Salt and pepper
2 TBSP butter
1/2 c panko
1 lemon, juiced and zested

Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with salt and pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.

Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.

Top asparagus with breadcrumbs.

Serves 4.

Cheesy Spaghetti Squash


This dish came together based on food I did not want to toss in the green waste. And it is the perfect meatless Monday comfort food!

8 inch spaghetti squash
1 c chopped onion
2 cloves garlic, crushed
1/2 lb. sliced mushrooms
1/2 tsp. oregano
2 cup chopped tomatoes
Salt and pepper
3/4 c. Ricotta cheese
1 c. Mozzarella cheese
1/4 c. fresh parsley
1 tsp. basil
Dash of thyme

Preheat oven to 400.

Poke a few holes in the squash, place in a pan and bake for 60 minutes, until easy pierced with a fork. Let cool a few minutes, slice in half, scoop out seeds, and shred with a fork.

While squash bakes, saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add freshly chopped tomatoes. Cook until most liquid evaporates. Combine all ingredients and pour into a 2 quart buttered casserole. Top with lots of grated Parmesan cheese. Bake at 375 degrees in open casserole, about 40 minutes.

Serves 4.
6 WW PP per serving.

Summer Vegetable Gratin

This dish is a who’s who of summer veggies – eggplant, zucchini, squash & tomatoes. I like to lots of fresh herbs in the breadcrumbs and onion mixture to punch up the flavor. A couple of tips: find veggies that are all the same diameter and use a mandoline to slice all but the tomatoes. If your not watching your waste you can toss the zuks, squash and eggplant slices in olive oil before layering.

2 – 3 Roma tomatoes, sliced 1/4 inch thick
2 medium yellow squash, sliced 1/4 inch think
2 zuks, sliced 1/4 inch thick
Canola oil
2 1/2 c chopped onion
2 leeks, thinly sliced
2 cloves garlic, finely minced
Kosher salt
1 TBSP plus 1 tsp thyme
1 TBSP micro basil or basil finely chopped
1/4 c olive oil
1/3 c parmigiano reggiano
1/3 c bread crumbs

Preheat oven to 350

In a large pan sauté onions, leeks, 1 tsp thyme and garlic in 2 tsp canola oil over low heat until brown and soft, about 20 minutes.

In 9 by 13 pan, spread the onion mixture over the bottom. Then layer rows of eggplant, squash, zucchini, tomato – you want them to overlap. Mix together bread crumbs, herbs & cheese and spoon over the top. Drizzle with olive oil and bake for 1 1/2 hours.

Serves 6