Tuscan One Pot

Ingredients

• 1 tablespoon olive oil
• 1 pound turkey sausage, casing removed
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 3 (15-1/2-ounce) cans great northern beans, undrained
• 1 (14-1/2-ounce) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• ¹/4 teaspoon black pepper
• 2 cups fresh spinach, washed and patted dry

Instructions

1. In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.
    
2. Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

ROASTED VEGETABLE

Ingredients

6 large tomatoes
3 medium potatoes, peeled
3 medium red onions, peeled
3 medium zucchini
2 sticks celery
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
3 cloves garlic, crushed
120 - 150ml olive oil
salt, pepper

Preparation

Oil a large baking tray.
Thinly slice all the tomatoes and place half of them in a single layer on the bottom of the tray.
Cut the potatoes and onion into wedges.
Slice the celery into 2 or 3cm lengths.
Slice the zucchini lengthwise in half and then slice into 2 or 3cm lengths.
Add these vegetables on top of the tomatoes.
Place the other half of the sliced tomatoes on top.
Over the tomatoes, sprinkle the crushed garlic and chopped herbs.
Season with salt and pepper.
Drizzle the olive oil all over the top.
Place the baking tray, uncovered, in a hot oven and bake for about 40 minutes.
Remove the tray from the oven, stir the vegetables so they are all mixed well with the tomatoes and herbs.
Return to the oven and cook until the roasted vegetable are cooked.
This will depend on your oven, but allow approx 40 minutes to 1 hour.

ZUCCHINI FRITTERS

Ingredients

5 large zucchini - 600-750g, grated
1 medium onion, grated
3 eggs, lightly beaten
75g plain flour
150g feta, crumbled finely
50g fresh parmesan, grated
1 tablespoon fresh dill
1 tablespoon fresh parsley
1 tablespoon fresh oregano
freshly ground salt and black peeper
oil for frying 

Preparation

In a large bowl, add grated zucchini and onion, cheeses, eggs, flour, herbs and season with salt and pepper.
Mix until well combined.
In a large frying pan, add enough oil for shallow frying and heat.
When oil is hot, take a large dessertspoon of zucchini mixture and drop into the oil.
Use a spatula to flatten slightly and then cook until golden.
Turn them over and cook on the other side until golden and they are cooked through.

Southern Candied Sweet Potatoes

Ingredients

• 6 large sweet potatoes
• 1/2 cup butter
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• salt to taste

Directions

1. Peel the sweet potatoes and cut them into slices.
2. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.
3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

California Grilled Veggie Sandwich

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.