Sunday, October 9, 2011

Yom Kippur Eve Dinner: Cauliflower Souffle, Roasted Sweet Potatoes, Green Beans

Pasta with Roasted Ratatouille Chick Peas and Feta

Late Summer Grilled Vegetable Sandwich

Salad with Asian Pears, Pecans & Feta

Corn, Leek & Tomato Soup

Braised Red Cabbage with Apples & Onions

Roasted Ratatouille

Cannellini Bean and Swiss Chard Soup

Roasted Plum Tomatoes

Eggplant Rollatini

Summer Vegetable Stew with Beans - take 2

This one has slightly different veggies
1 onion, halved, then sliced, sauteed in olive oil w/2 cloves garlic
1 orange carrot, sliced, add to onion and keep cooking
2-3 small summer squash - these were yellow and light green, sliced - add to sautee
1 green bell pepper, diced, add to sautee
1 tomato, chopped, add to sautee
1 can Canellini beans, rinsed and drained - add last
Simmer until everything is just tender

Serve topped with Feta Cheese

Quesadillas & Black Bean Salad

I made these with 6 inch tortillas and cheddar cheese. Cooked in the tiniest bit of olive oil.

Black Bean & Corn Salad

1 can black beans
corn cut off one leftover cooked ear of fresh corn on the cob
1/2 green bell pepper, chopped
1/4 red onion, chopped
1 tomato, chopped
1/4 cup fresh parsley, chopped
2 tsp olive oil
juice of 1 lime
salt & pepper to taste