Ratatouille

By www.onceuponachef.com Ingredients (Serves 8) 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini cut into 1/3-inch cubes 1 medium yellow onion, finely chopped 1 red, orange, or yellow bell pepper cut into 1/4-inch dice 5 large cloves garlic,

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Chocolate Zucchini Bread

By OnceUponAChef.com Ingredients 1 stick (1/2 cup) unsalted butter 3/4 cup plus 2 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1-2/3 cups all-purpose flour, spooned into measuring cup and leveled off with a knife 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder) 3/4 teaspoon salt 1/2

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Orecchiette with Sausage and Broccoli

By Jennifer Segal, Once Upon a Chef Ingredients (Serves 4-6) 1            pound orecchiette pasta 5            tablespoons extra virgin olive oil, divided 1            pound sweet or spicy Italian sausage, removed from casings 3            garlic cloves, minced 1            cup chicken broth 1            pound broccoli

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Barbecue Grilled Pineapple & Tofu Kebabs

Ingredients (6 kebabs) 1 block extra firm tofu 2 cups fresh pineapple 1 orange bell pepper 1 yellow bell pepper 1 green bell pepper 1 package mushrooms 1 red onion 1 cup barbecue sauce Fresh parsley to garnish Use or substitute other veggies, such as zucchini, cherry tomatoes, etc. Instructions: Prep Time 20 minutes, Cook Time:

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Cheesy Bacon-Broccoli Quiche

Compliments of Family Features Ingredients: Serves 6 1          package (10 ounces) frozen broccoli with cheese sauce 3          slices turkey bacon, chopped ½         cup white mushrooms, sliced ½         cup green onions, chopped 1          frozen prepared pie shell (9 inches) 4          eggs 1

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Chimichurri Chickpea Salad

Courtesy of Family Features With spring and warmer weather comes salad season, with refreshing meals centered around tasty greens, juicy tomatoes, and crave-worthy dressings that give salads an update. Total time: 15 minutes, Servings: 4 Ingredients: 1          cup fresh cilantro 2/3       cup fresh parsley 2

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Roasted Brussels Sprouts with Balsamic Vinegar & Honey

By Jen Segal, OnceUponAChef.com It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life. INGREDIENTS: Serves 6 1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed* 3 tablespoons extra virgin

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