Roasted Vegetable Casserole with Goat Cheese
Recipe Summary
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Vegetarian Entrée |
| Meal: | Look Ma, No Meat (Theme Meal Plans) |
| 4 | Tb | oil, olive |
| 1 | medium | onions, sliced |
| 1 | medium | pepper, red |
| 2 | cloves | garlic, chopped |
| 1 | medium | eggplant |
| 4 | large | tomatoes, whole |
| 2 | large | zucchini |
| 1 | Tb | oregano. fresh |
| 1 | Tb | basil, fresh |
| 1 | Tb | parsley, flat leaf |
| 8 | oz | cheese, goat |
| |
Preheat oven to 350 degrees. Heat 2 T. olive oil in large skillet. Add onion, sliced red pepper, and saute until tender, about 5 minutes. Add garlic and saute an additional minute. Spread mixture evenly on bottom of 9 by 13 by 2 inch glass baking dish.
Arrange peeled and sliced eggplant evenly over mixture in baking dish. Season lightly with salt and pepper. Top with alternate rows of zucchini and tomato, overlapping slightly. Season again with salt and pepper. Sprinkle with herbs. Drizzle with remaining olive oil. Bake until vegetables are very tender and beginning to brown on top, basting occasionally with pan juices, about 50 minutes.
Sprinkle crumbled goat cheese over top of casserole. Bake until cheese melts, about 5 minutes. Serve with crusty French bread.
Spiced Pear Tart Tatin
Recipe Summary
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Dessert |
| Meal: | Look Ma, No Meat (Theme Meal Plans) |
| 3 | Tb | butter, unsalted |
| 0.5 | cup | sugar, brown |
| 2 | Tb | corn syrup, light |
| 3 | medium | pears, fresh |
| | | |
| 1.5 | cup | flour, all-purpose |
| 0.75 | cup | sugar, granulated |
| 1 | tsp | cinnamon. ground |
| 0.5 | tsp | allspice, ground |
| 0.5 | tsp | cloves, ground |
| 0.5 | tsp | ginger, ground |
| 0.75 | tsp | baking powder |
| 0.25 | tsp | baking soda |
| 0.5 | tsp | salt, table |
| 0.5 | cup | sour cream |
| 3 | large | egg, yolks |
| 1 | tsp | vanilla |
| 10 | Tb | butter, salted |
| |
Preheat the oven to 325 degrees. Melt 3 Tb of butter and add the corn syrup and evenly coat the bottom and sides of a 10 inch cake pan with the mixture. Peel and cut pear into large slices. Arrange the pear slices, like spokes of a wheel, on top of the brown sugar mixture. In a mixing bowl, combine the flour, granulated sugar,brown sugar, cinnamon, ginger, allspice, cloves and baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the remaining butter, softened, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes briefly place on the stove top for3-5 minutes, and then invert onto a serving plate, repositioning the fruit as necessary.
