Ratoutille

Ratoutille

Ingredients:

2 tablespoons olive oil or cooking oil
2 small Frieda’s® Elephant Garlic Cloves, minced
1 medium onion, halved, thinly sliced, and separated into rings
1 medium eggplant, peeled and cut into 1-in. cubes 1 28-ounce can stewed tomatoes or whole peeled tomatoes, cut up (do not drain)
1 cup red or white wine
2 Frieda’s® Bay Leaves
2 tablespoons Frieda’s® Fresh Basil, chopped, or 2 teaspoons dried basil, crushed
2 tablespoons Frieda’s® Fresh Rosemary, chopped, or 2 teaspoons dried rosemary, crushed
1 tablespoon Frieda’s® Fresh Dill, chopped, or 1 teaspoon dried dill
½ teaspoon freshly ground black pepper
1 large green pepper, cut into thin strips 1 red pepper, cut into thin strips (optional) 2 medium zucchini, cut into 1-in thick slices
½ to 1 cup water or vegetable broth
Grated Parmesan cheese

Steps

Heat oil in a Dutch Oven or 3-quart saucepan. Sauté garlic and onion in oil until onion is tender but not brown. Add eggplant, undrained tomatoes, wine, bay leaves, basil, rosemary, dill, and pepper. Cover and bring to boiling; reduce heat and simmer, partially covered, for 30 minutes. Add pepper strips and zucchini pieces; add more water or broth if necessary to cover vegetables. Simmer, partially covered, for 15 to 20 minutes more until vegetables are tender. Discard bay leaves. Sprinkle generously with grated parmesan just before serving. Serve as a vegetable side dish with fish or poultry, or over omelets, poached meats or fish.

SoyTaco™ Mexican Lasagna

SoyTaco™ Mexican Lasagna

Ingredients:

1 onion, chopped
1 clove Frieda’s Elephant Garlic or 3 cloves garlic, chopped
2 packages Frieda’s SoyTaco™
2 14 ounce cans sliced tomatoes
1 1/2 cups prepared red chile sauce
Olive oil spray
1/2 to 1 cup shredded cheddar cheese
Black olives
1 dozen corn tortillas
15 ounce (small container) ricotta cheese
1 egg
1/2 pound to 1 pound jack cheese, thinly sliced
1 small can chopped black olives
cherry tomatoes
(If desired, substitute tofu cheese)

Steps

Preheat oven to 350 degrees F. Spray large skillet with oil and sauté onion and garlic over medium heat, add Soytaco and heat. Stir in tomatoes, chile sauce and chopped olives. Reduce heat and simmer 10 min., stirring often. Heat small skillet and spray with olive oil. Quickly add tortillas, one at a time, spraying oil between to soften. Cut in half.

Mix ricotta with beaten egg.  Spread 1/3 of Soytaco mixture in 13 x 9 inch baking dish, sprayed with oil. Top with 1/2 jack cheese, then 1/2 ricotta mixture. Top with halved tortillas. Repeat layers, ending with remaining 1/3 Soytaco mixture. Sprinkle with cheddar or jack cheese.

Bake until cheese melts, about 20 min. Let stand for 5 – 10 min. before serving. Garnish with cherry tomatoes and whole black olives, if desired.

Mediterranean Coast Potato Salad

Mediterranean Coast Potato Salad

Ingredients:

1 1/2 -pounds Princesse La Ratte Potatoes, peeled if desired, and cut into 1-inch pieces
2 tablespoons olive or vegetable oil
1 teaspoon Frieda’s Dried Basil, crushed
1/2 teaspoon Frieda’s Dried Rosemary, crushed
1 clove Frieda’s Elephant Garlic, minced
Salt and pepper to taste
4 cups torn mixed lettuce
1 14 1/2 -ounce can artichoke hearts, drained and quartered
1/2 cup pitted calamata or Greek olives
1/2 cup sliced red onion
Bottled red wine vinaigrette dressing, as needed
4 – 5 ounces herbed goat cheese, thinly sliced

Steps

Preheat oven to 350° F. In a shallow roasting pan toss together the potatoes with the oil, herbs, garlic, salt and pepper. Bake, uncovered, for 20 – 25 minutes, stirring once. Remove potatoes from pan and cool slightly. For salad, in a large bowl toss together the potatoes, lettuce, artichokes, olives and onion with vinaigrette dressing. Spoon onto a large platter. Arrange slices of goat cheese over salad.

SoyTaco™ Stuffed Peppers

SoyTaco™ Stuffed Peppers

Ingredients:

1 medium onion, chopped
1 clove Frieda’s Elephant Garlic or 3 cloves garlic, chopped
1 12 ounce package Frieda’s SoyTaco™
1 tablespoon canola or vegetable oil
1 cup cooked rice
1 cup tomato sauce
1/4 cup walnuts
2 cups vegetable broth
4 bell peppers

Steps:

Sauté onion and garlic in oil until tender.  Mix all ingredients except the peppers. Cut off tops of peppers and remove seeds. Stuff each pepper with the mixture. Place peppers in baking pan, pour vegetable broth around the vase of the peppers. Cover and bake for 30 minutes at 350° F.