These are fun, and kid-friendly little bites of deliciousness. You can use a regular muffin tin if you grease carefully, but if you pick up one of the new flexi-tray products that are rubber-like, you won’t have to use grease to keep them from sticking.
Ingredients:
A little local olive oil to saute mushrooms
The entire bag of this week’s baby spinach
4 farm fresh eggs
1 cup shredded mozzarella cheese
1 half pound of mushrooms, chopped
2 Tablespoon cream
1 clove garlic
Salt, pepper and dash of Tabasco to taste
Heat your oven to 375. Using the olive oil, saute your mushrooms and set aside.
Using the same saute pan that you used for your mushrooms, combine spinach and 1/4 cup water; cook spinach until just wilted. Scoop spinach out of saute pan and press water out through a colander or sieve.
Combine all ingredients and fill muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cauliflower is so mild and sweet, that prepared correctly, even the pickiest kid will often enjoy this recipe.
Ingredients:
3 cloves crushed garlic
3 Tablespoons local pressed olive oil
1 head of cauliflower, cut up
1/3 cup grated parmesan cheese
salt, pepper and dash Tabasco to taste
2 Tablespoons chopped cilantro
Preheat your oven to 450 degrees. Use a little of your olive oil to grease a large casserole dish.
In a bowl , mix cauliflower and ingredients except cheese and cilantro.
Bake for 25 minutes, stirring halfway through. Then top with your cheese and cilantro, and broil for 3-5 minutes until golden brown.
Yet another way to enjoy your butternut squash!
Ingredients:
1 butternut squash
3 cloves garlic, crushed
1 Tablespoon honey
1 Teaspoon dried oregano
1 Teaspoon dried basil
Salt and pepper, to taste
Dash of hot sauce
1 chopped bunch of black kale, (main stem removed)
2 cups collage cheese
12 cooked whole wheat lasagna noodles
1 1/2 cups shredded mozarella cheese
You need to start this recipe with a cooked squash. You can microwave it in pieces until soft, or bake at 350 for 45-60 minutes. Either way, cut at least in half, (smaller pieces cook faster) scoop out seeds and place in a dish of water.
After it’s cooked to roughly the softness of a cooked potato, remove, cool enough to handle and scoop out into a bowl.
Put garlic, honey, spices and dash of hot sauce in Cuisinart or other blender and blend until smooth.
In a pan of boiling water, steam chopped up kale until just slightly soft.
Then combine cottage cheese and kale. Put 1/3 of your cooked, mashed squash into the bottom of a 9×12 baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese/kale mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. to[p with mozarella cheese. Bake for 45 minutes at 350F.
Enjoy.
