Recent Recipes

Leftover Thanksgiving Panino

Apple Walnut Stuffing

Cranberry Salsa

Wild Rice Harvest Salad

Pozole Estilo Jalisco

Garden Vegetable Bake

Fresh local produce and the super grain, quinoa, star in this hearty dish.

1/2 cop quinoa, rinsed

1 cup water

1 tbsp olive oil

1 medium onion, julienned

1 medium red bell pepper, diced

3 summer squash or zucchini, sliced into 1/4-inch rounds

1 cup sweet peas, fresh or frozen

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried thyme

6 oz tomato paste

2 eggs

1 pound cottage cheese

1 bunch parsley, finely chopped

2 cups provolone cheese, shredded

1 large tomato, sliced

  1. Preheat oven to 350°F.
  2. In a small saucepan, combine the quinoa and water and bring to a boil. Reduce to a simmer and cook for 20 minutes.
  3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Sauté the onions, bell peppers, summer squash, peas, and spices until the squash is soft. Add tomato paste and mix thoroughly. Remove from heat and let cool.
  4. In a small bowl, combine the eggs, cottage cheese, parsley, and 1 cup of shredded provolone.
  5. Combine the cooked quinoa, sautéed vegetables, and cheese mixture, and press into a lightly greased 9×13-inch baking pan. Top with sliced tomatoes and remaining shredded provolone.
  6. Cover and bake for 50 minutes, then uncover and bake an additional 10 minutes, until cheese is browned.
  7. Remove from the oven and let sit 15 minutes before slicing into squares.

GF V

Yield: 4 servings