Recipes of the Week–September 13, 2016

Roasted Red, White & Blue Potatoes from: http://www.finecooking.com/item/50511/homegrownhomemade-roasted-red-white-blue-potatoes

·       1-3/4 lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved

·       3 Tbs. extra-virgin olive oil

·       1 Tbs. chopped fresh rosemary

·       2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder

·       Pinch crushed red pepper flakes

·       Kosher salt and freshly ground black pepper

·       12 large cloves garlic, peeled and trimmed

Position a rack in the center of the oven and heat the oven to 375°F.

In a large bowl, toss the potatoes with the olive oil, rosemary, fennel seeds, red pepper flakes, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange them cut side down in a well-spaced single layer on a rimmed baking sheet or in a shallow roasting pan, making sure to scrape out and include any herbs and oil stuck to the bowl. Roast for 20 minutes and then stir the potatoes with a spatula and scatter the garlic cloves over them.

Continue roasting, stirring every 15 minutes, until the potatoes are tender enough to pierce easily with a skewer and the skins are browned all over, crisp, and bit shriveled, about 45 minutes more. Serve immediately.

 

Crusty Onion Bruschetta From: https://www.onions-usa.org/recipes/36-Crusty_Onion_Bruschetta

·       1 French bread baguette (about 8 ounces)

·       4 ounces light cream cheese

·       1/2 cup nonfat or low fat ricotta cheese

·       2 teaspoon dried oregano

·       2 teaspoons dried basil

·       1 cup pizza sauce, canned

·       1 medium onion, cut into paper-thin wedges

·       1/4 cup Parmesan cheese, grated

·       Parsley flakes (optional)

Directions

Split bread in half lengthwise. Pull out some bread from center of each half, leaving a 1/2-inch shell. Beat cheeses and herbs with fork and spread mixture along length of both bread halves. Place a ribbon of pizza sauce and a single layer of onions over cheese mixture. Sprinkle with Parmesan and bake on baking sheet at 400 degrees for 30 minutes or until onion is tender and tips are slightly blackened, but crust is not too dark. Sprinkle with dry parsley flakes if desired. Cut crosswise into narrow strips.
Makes 8 servings.

 

Zucchini tots from: http://myzucchinirecipes.com/zucchini-tots/

• 1 large zucchini
• 2 carrots
• 1 medium onion
• 1 egg
• 3-4 tablespoons breadcrumbs
• 100 g grated cheese (Parmesan or cheddar)
• ½ teaspoon oregano
• salt
• black pepper

Grate one unpeeled zucchini using a cheese grater, season with salt and combine it, then set it aside in colander, let the liquid drain out from zucchini. After 10 minutes’ transfer it in a clean dish towel an drain as much as you can, removing the excess of water from the grated zucchini.

Shred the carrots, cheese and onion, transfer them into a large bowl, combine them together with the zucchini, egg and breadcrumbs. Season the mixture with oregano, salt and black pepper.

Preheat the oven to 170°C/340°F. Lightly oil a baking sheet or spray it with cooking spray.

Spoon one tablespoon zucchini in your hand and form a tot. If the mixture is too wet and sticky, add more breadcrumbs. Place the tots on the prepared baking sheet.

Bake the tots for 10 minutes, flip them and bake for another 10 minutes, until the top is golden brown.

Serve them warm with your favorite dip.