Zucchini Rollatini

Ingredients: 2 zucchini1/2 cup breadcrumbs1 cup marinara sauce1 cup ricotta4 ounces fresh mozzarella Directions:Preheat the oven to 350. Peel zucchini, then slice it lengthwise into 1/4-inch pieces. Coat zucchini in breadcrumbs (make sure zucchini is moist enough; run pieces under cold water if necessary). In a medium skillet, add either a splash of oil, cookingContinue reading “Zucchini Rollatini”

Stuffed Spanish Eggplant

Ingredients:1 eggplant1/4 cup artichoke hearts, chopped1/4 cup piquillo peppers or roasted red peppers 1/4 cup manchego cheese, shredded1/3 cup cream cheese, softened Directions:Preheat oven to 350. Slice eggplant down the middle lengthwise. Hollow out the eggplant with a fork (it will appear “pulled”), and add the pulled eggplant to a medium bowl. Add remaining ingredientsContinue reading “Stuffed Spanish Eggplant”

Creamy Butternut Squash Soup

Ingredients:1 butternut squash, peeled and cubed1/4 cup sweet onion, finely chopped1/4 cup carrots, finely chopped1 1/2 cups vegetable stock1/2 cup heavy cream Directions:Add squash, onion, and carrots to a large, deep pan with a splash of olive oil or butter, and cook on medium-low about five minutes. Season with salt and pepper. Add stock, andContinue reading “Creamy Butternut Squash Soup”

Tomato & Basil Bucatini

Ingredients:4 ounces bucatini (2 servings)1/2 cup cherry or plum tomatoes, halved or roughly chopped4 tablespoons butter2 tablespoons dry white wine2 large fresh basil leaves, choppedOptional: chopped fresh garlic Directions:Cook pasta according to package instructions. In a medium pan, heat tomatoes on medium-low, five minutes; if using garlic, add that as well. Add butter to panContinue reading “Tomato & Basil Bucatini”