I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.
I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.
To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.
These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.
Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza (picture above) is no exception. Click here for his recipe and lots of photos.
This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.
And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.
What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?
Tonight’s featured recipe, quick, easy and oh, so good:
Chili Rellenos Casserole
- 2-7 oz cans whole green chilies
- ½ onion, diced
- 16 oz shredded 4-blend Mexican cheese
- 4 to 6 corn tortillas, torn into wide strips
- 4 eggs
- 4 oz salsa
- ¼ cup milk
- salt & pepper
- ½ tsp crushed garlic
- ½ tsp red pepper flakes
- ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)
bowl, 8×8 glass baking dish, greased
Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.
That’s it for this week. Have a fun and safe weekend. – TaMara