We aren't vegetarians or vegans but we have a lot of meatless meals. Especially in the summer, it's so easy.
I'm sure you could do gluten free pasta and veg. cheese.
Baked Penne with Roasted Vegetables
Serves 6,
Ingredients
2 red bell peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
1 yellow onion, sliced thinly
3 cloves garlic, thinly sliced
2 tbsp olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 tbsp herbs de Provence
1 lb penne
3 cups good marinara sauce
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated parmesan plus more for topping
Instructions
Preheat the oven to 450.
On a baking sheet, toss the peppers, zucchini, summer squash, and onions with olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and herbs de Provence. Roast until tender, about 20-30 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook pasta for about 6 minutes. They should still be hard! Drain.
In a large bowl, toss the drained pasta with the roasted veggies, marinara sauce, fontina, smoked mozzarella, 1/4 cup grated parmesan, 1/2 tsp salt and 1/2 tsp black pepper. Gently mix until the pasta is coated with sauce and the ingredients are combined.
Pour the pasta into a 9×13-inch pan. Top with some extra parmesan. Bake until the top is golden and the cheese melts.
Spring Rolls with Spicy Peanut Sauce
Spring Rolls
spring roll wrappers
leaf lettuce, torn
spicy peanut sauce {recipe below}
vermicelli {rice} noodles, cooked
rice wine vinegar
carrots, shredded
cilantro, torn
mint {regular or chocolate}, torn
basil {regular or thai}, torn
napa cabbage, chopped
To assemble the spring rolls, soak a wrapper in warm water until pliable.
Place the lettuce on the bottom and top with about 1 tablespoon of sauce, add some noodles, carrots, herbs and the cabbage and wrap up as if you were wrapping a burrito.
Cut in half on the diagonal and serve when ready.
Spicy Peanut Sauce:
1/4 cup plus 2 tablespoons onion, chopped
2 garlic clove, chopped
4 tablespoons red pepper flakes*
2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons water
2 tablespoon peanut butter
2 tablespoon hoisin sauce
2 teaspoon tomato paste or ketchup
1 1/2 teaspoons sugar
In a pot over medium-high heat, heat the oil and cook the onions, garlic and red pepper flakes.
Add the remaining ingredients and combine. Cook for about 5-6 minutes.
Potato Frittata
2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice
Directions
Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.
