Roasted Zucchini and Tomatoes with Za`Atar

Ingredients:
3  med. Magda Zucchini quartered and  sliced 1/2 in. thick
2 cups Grape Tomatoes cut  in half lengthwise
1 large yellow  onion roughly chopped
4 tablespoons of Olive Oil
2 teaspoons of Za`Atar  * See notes below
2 teaspoons of Lemon Juice
1/2  cup pf Parmesan  grated cheese * See notes Below

Directions:
Preheat oven to 400 degrees 
Add Zucchini, Tomatoes,and Onion to a bowl.  In a glass measuring cup add  Olive Oil, Lemon  Juice and the Za~Atar and whisk and pour over the veggies and toss well to coat.  Put on a large baking sheet and roast for 25 minutes.
Remove the veggies  and put in a large serving bowl or  platter. Add the Parmesan and lightly toss and serve warm.
NOTES
*Za`Atar is  a popular spice blend used in Israel. It is a blend of ground dried thyme, oregano, and roasted sesame seeds. It can  be  purchased from Amazon. 
*I selected the Magda Middle-Eastern Zucchini for its nutty flavor and paired it with the Parmesan Cheese because of the salty nutty flavor it has, it really brings the dish together.
*I served this  dish with roasted boneless chicken thighs.

MEDITERRANEAN ROASTED SWEET POTATOES

Ingredients : 
2 - medium sweet potatoes
1 - 15-ounce can chickpeas (rinsed and drained)
1/2 Tbsp - olive oil
1/2 tsp-  each cumin, coriander, cinnamon, smoked  paprika

1 pinch sea salt

GARLIC SAUCE

1/4 cup -  Tahini

1/2 medium-  lemon, juiced 

3/4 - 1 tsp dried dill

3 - cloves garlic, minced 

Water to thin

Sea salt to taste 

TOPPINGS 

1/4 cup-  cherry tomatoes (diced)

1/4 cup - chopped parsley (minced)

2 Tbsp - lemon juice

Instructions: 

Preheat oven to 400 degrees and line a large baking sheet with foil.

Cut  the sweet potatoes in half length wise. 

Toss rinsed and drained chickpeas with olive oil and  cumin, coriander, cinnamon, smoked  paprika and place on a foil-lined baking sheet.

Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet as the chickpeas and bake for 30 min. or until sweet potatoes are tender and remove from the oven.

While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all the garlic sauce  ingredients to a mixing bowl and whisk to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed

Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.

To serve, turn the  potatoes flesh-side up and smash down the insides a little bit. Then top with  the chickpeas, sauce and parsley-tomato garnish. Serve immediately.

Brussels Gruyere

This delicious Brussels Gruyere recipe would be a perfect addition to any  special occasion meal. Makes 6 servings

Ingredients:
16 oz. fresh Brussels sprouts, trimmed of outer leaves and  cut in half
1/4 tsp. salt
Black pepper to taste
Olive oil spray
1/2 tbsp. butter
1/4 tsp. onion powder
2 tsp. of  All  Purpose flour
3/4 cup milk
1/4 tsp. salt
1 tsp. dried Thyme
1 tbsp. grated Parmesan cheese
2 oz. grated Gruyere cheese divided

Directions:

Preheat  oven to 400*F. Spray  a 8 x 8 casserole dish  with  olive oil.  Add the Brussesl sprouts  and  season with salt and pepper. Spray more  Olive oil over the Brussels sprouts and place in the  lower rack of the oven.  Bake 15 minutes, toss and bake another 10 minutes and remove from the oven.

While  baking the Brussels  sprouts, heat a medium sauce pan over medium heat. Add butter and let melt and then add the onion powder and cook for 2 minutes. Sprinkle the flour over the butter and onion powder mixture to make a roux whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is  incorporated into the milk. Cook  over med. low heat for about 4 minutes, stirring  until the sauce thickens. Add the dried thyme, Parmesan and half of the Gruyere cheese  into the white sauce and stir  until the cheese is melted and is incorporated into the sauce.

Pour the sauce  over the Brussels sprouts  and top with the remaining cheese. Bake for 15 minutes until the cheese is lightly  browned and bubbly.

Tomatillo Roasted Vegetable Blend

A unique Sweet and Savory blend of roasted Vegetables

Makes 4 servings
Ingredients :
5  -  Tomatillo`s chopped
2  - Granny Smith Apples chopped
1  - Med. Yellow onion chopped
Olive oil
1/4 -  teaspoon Garlic powder
1/4  - teaspoon dried Cilantro
Salt and Pepper to taste

Directions:
Preheat oven to 400 degrees
Clean the husk off the Tomatillo`s and wash, then cut them into quarters and place in a med.  bowl.
Leave  the peeling on the Apples and remove the core and cut into inch cubes and place in the bowl.
Peel the onion and remove both ends and cut into about 8  wedges and separate them as  you put them in the bowl.

Drizzle the vegetables with Olive oil, salt and pepper and put in the Garlic powder and Cilantro and toss the vegetables  to mix and pour them onto a baking sheet and bake for 30 min. till tender. Serve warm. I served mine with Chicken Chimichanga`s with Salsa Verde.

Greek Chopped Salad

Ingredients:
1 English cucumber diced
4-5 ripe Roma tomatoes diced
6 radishes diced
1 small red onion diced
15 oz. can garbanzo beans, rinsed and drained
1/3 cup sliced Kalamata olives
1/3 cup feta cheese crumbles
For the dressing
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. dried  Greek Oregano
1/4 tsp. salt
Directions:  
Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion,  tomatoes  and radishes
Put vegetables and  drained garbanzo beans and the sliced olives in a large bowl.
Add the Feta and the  dressing and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Greek Cucumbers

INGREDIENTS:
1 English cucumber cut in half then cut into quarters
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup feta cheese crumbles
1 tsp. tablespoon of dry or fresh  chopped fresh dill
DIRECTIONS:
Place cucumber in a shallow dish. Combine vinegar and next 4 ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over cucumbers; sprinkle with cheese and dill.

Roasted Corn Salad

A really sweet salad using grilled corn

 6 servings

Ingredients:
6 ears of fresh corn on the cob  cleaned
2 tablespoons olive oil
3 Roma tomatoes diced
1  red bell pepper diced
½ cup chopped green onions
2 cups fresh lightly chopped spinach

Dressing :
1/3 cup lemon juice
4 tablespoons olive oil
Salt and pepper
2 tablespoons  paprika
1 tablespoon sugar
1 teaspoon onion  powder

 

Directions:
Preheat grill or broiler, rub the corn with olive oil and salt and pepper. Grill for about 7 min. or till the corn starts to brown. Remove  the corn  from the heat and set aside to cool. When cool cut off the kernels from the cob and place in a large bowl.  Then add to the bowl the tomatoes, peppers, onion and spinach.
In a small bowl add the ingredients for the dressing and whisk together, add to the corn salad and toss and serve.