Thursday, August 30, 2007
Dinner at Home
Avocado and Cucumber Salad
We're still enjoying the bounty of summer.
-1 ripe avocado, halved and cubed
-1 lemon cucumber, peeled, quartered and thinly sliced
-1 mediterranean cucumber, peeled and thinly sliced
-1 tb mustard
-1 2 ts balsamic vinegar
-1 ts olive oil
Mix together the mustard, vinegar and oil until emulsified. Pour over the cut veggies.
Season with salt and pepper.
-1 lemon cucumber, peeled, quartered and thinly sliced
-1 mediterranean cucumber, peeled and thinly sliced
-1 tb mustard
-1 2 ts balsamic vinegar
-1 ts olive oil
Mix together the mustard, vinegar and oil until emulsified. Pour over the cut veggies.
Season with salt and pepper.
Rosemary Parmasean Roasted Eggplant and Zuchinni
Again, inspired by the farmer's market.
-2 small eggplant, diced
-2 large zuchinni, diced
-1 sprig fresh rosemary, leaves removed and minced
-1 ts garlic powder
-2 tb olive oil
-salt and pepper to taste
-1/3 cup grated parmasean
Toss the eggplant and zuchinni with all of the ingredients except the parmasean. Pour into a 9 x 13 baking dish. Cover with foil and bake on 375 for about 40 minutes, stirring occasionally. When veggies are soft and browned a bit, remove foil and sprinkle all of the parmasean over the veggies. Bake for a few more minutes.
-2 large zuchinni, diced
-1 sprig fresh rosemary, leaves removed and minced
-1 ts garlic powder
-2 tb olive oil
-salt and pepper to taste
-1/3 cup grated parmasean
Toss the eggplant and zuchinni with all of the ingredients except the parmasean. Pour into a 9 x 13 baking dish. Cover with foil and bake on 375 for about 40 minutes, stirring occasionally. When veggies are soft and browned a bit, remove foil and sprinkle all of the parmasean over the veggies. Bake for a few more minutes.
Kielbasa with Carmelized Mustard Onions
A simple and tasty weeknight entree. A bit tart, a bit sweet and very good.
-3 kielbasa, sliced
-1 large onion, quartered and thinly sliced
-3 tb grainy mustard
-2 tb apple cider vinegar
Sautee the onions over medium-low heat until carmelized. Stir the mustard and vinegar together until uniform. Pour over the onions and stir to combine. Add the kielbasa and sautee until heated through.
-1 large onion, quartered and thinly sliced
-3 tb grainy mustard
-2 tb apple cider vinegar
Sautee the onions over medium-low heat until carmelized. Stir the mustard and vinegar together until uniform. Pour over the onions and stir to combine. Add the kielbasa and sautee until heated through.
Labels: dinner recipes, eggplant, homemade, salad, sausage, zuchinni
# posted by Giao and Alexis @ 7:31 PM 
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