Baked Parmesan Herb, olive Tomatoes

 

Baked Parmesan Herb, olive Tomatoes

 

Ingredients

 4 Tomatoes, Cored And Cut In Half Crosswise

 1 1/2 tsp. Olive Oil

 1 clove (Large) Garlic, Minced

 1/4 cup Grated Parmesan Cheese

 1 Tbsp. Minced Flat-leaf Parsley

1/2 tsp. Dried Oregano

 1/4 tsp. Salt Keep screen awake

Black or green olives optional

 Directions

Preheat oven to 400ºF. Place the tomatoes, cut side up, on a baking sheet or in a baking pan. Brush the cut side of the tomatoes with olive oil.

 Sprinkle minced garlic evenly over tomatoes.

 In a small bowl, stir together Parmesan cheese, parsley, oregano and salt.

Sprinkle cheese mixture evenly over the tomatoes.

 Baked until cheese is melted and tomatoes are tender, about 15 minutes. Serve.

https://www.thepioneerwoman.com/food-cooking/recipes/a88105/baked-parmesan-herb-tomatoe

HOW TO ROAST DELICA PUMPKIN SLICES

 

HOW TO ROAST DELICA PUMPKIN SLICES

INGREDIENTS

• Delica pumpkin
• Extra virgin olive oil
• Unrefined sea salt
• Rosemary
• Thyme 

• Method

• Wash the pumpkin and cut it in half. Scoop out the seeds and membrane using a spoon.
• Cut the pumpkin into slices, leaving the skin on. A thickness of 1 – 1.5 cm is ideal, but you can go thicker or thinner if you want.
• Preheat the oven to 200 °C.
• Put the pumpkin slices into a large bowl and add a couple of tablespoons of extra virgin olive oil. Toss the slices in the oil until they are all lightly coated. Sprinkle with a pinch of salt and half a teaspoon of each of rosemary and thyme.
• Lay the seasoned pumpkin slices on a baking tray lined with parchment paper.
• Roast them in the middle of the oven at 200 °C for about 20 – 25 minutes, or until the edges start to turn crispy and golden brown.

 

•  

 

 

                                                                          https://veganhotstuff.com/roasted-pumpkin-slices         /

      

Pistachio Pasta with Zucchini

 

Pistachio Pasta with Zucchini

Ingredients

·         1/2 Cup Unsalted Pistachios

·         1/2 Cup Olive Oil, Divided

·         2 Garlic Cloves, Peeled

·         1/2 Teaspoon Red Chili Flakes

·         4 Small to Medium Zucchini, Reserving Half Of One

·         Salt & Pepper To Taste

·         1 Pound Dried Pasta Of Choice (See Notes Above)

·         3/4 Cup Grated Pecorino Romano Cheese

·         1/4 Cup Fresh Parsley Leaves

·         1/4 Cup Fresh Basil Leaves

To Serve:

·         Shredded Ricotta Salata Cheese

·         Chopped Fresh Parsley Leaves

Instructions

1.    Preheat oven to 350 degrees F. and scatter the pistachios across a baking sheet.

2.    Roast the pistachios for 7 to 8 minutes then cool to room temperature.

3.    Cut 3 of the zucchini into small chunks, and the last one into thin coins.

4.    Set the coins aside.

5.    Heat up 3 tablespoons of the olive oil in a large frying pan over medium heat and add the chopped zucchini chunks, chili, and the garlic.

6.    Cook stirring often until the zucchini has softened and the zucchini and garlic are starting to brown, about 10 minutes.

7.    Season well with salt and pepper. Spoon the zucchini and garlic mixture into a food processor along with the pistachios, half the grated pecorino cheese, parsley, and basil.

8.    Pulse until mixed but slightly chunky, drizzling in more olive oil as you process.

9.    Taste, and adjust seasonings as needed.

10. Place a large pot of salted water on to boil.

11. Add the pasta and cook until it is “al dente”.

12. While the pasta water is heating, place 2 tablespoons of olive oil in the frying pan and cook the zucchini coins over medium heat, stirring often until they are lightly browned, about 5 minutes.

13. Remove from the heat.

14. Once the pasta has cooked, drain, reserving one small cup of the pasta water.

15. Return the pasta to the pot along with the pesto, zucchini coins, remaining grated pecorino cheese, and a few spoonfuls of pasta water.

16. Toss over high heat until piping hot, adding a couple more tablespoons of pasta water to loosen the sauce if needed.

17. Serve the pasta in individual bowls topped with some ricotta salata cheese and parsley.

https://italianfoodforever.com/2017/08/pasta-with-zucchini-pistachio-pesto