Roasted Squash & Fennel with Thyme

From EatingWell

We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel flavors and the summer squash is infused with the garlic. Serve it with grilled pork chops or chicken.

4 servings, about 2/3 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Ingredients

• 2 small summer squash, (about 12 ounces)
• 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup thinly sliced garlic

Preparation

1. Preheat oven to 450°F.
2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Summer Squash Casserole With Bacon

Squash Casserole With Bacon

* 4 strips bacon
* 5 medium yellow summer squash
* 1/2 cup chopped onion
* 1 tablespoon butter
* 2 eggs, beaten
* salt and pepper to taste
* 1/2 to 3/4 cup shredded Cheddar cheese

Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.
Serves 4 to 6.

From About.com

Pasta with Spinach Pesto Sauce

Original Recipe Yield 4 -6 servings

Ingredients

* 16 ounces fresh spinach, washed and chopped
* 6 ounces low-fat, firm silken tofu
* 2 tablespoons fresh lemon juice
* 1 tablespoon minced garlic
* 1/8 cup low-sodium chicken broth
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1 teaspoon Italian seasoning
* 10 ounces fresh mushrooms, thinly sliced
* 6 ounces fresh sliced shiitake mushrooms
* 1/2 cup diced red onion
* 1/4 cup bacon bits
* 1 pound penne pasta

Directions

1. Cook pasta according to package directions.
2. While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
3. Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
4. Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Carrot Rice

Carrot Rice

Original Recipe Yield 6 servings

Ingredients

* 1 cup basmati rice
* 2 cups water
* 1/4 cup roasted peanuts
* 1 tablespoon margarine
* 1 onion, sliced
* 1 teaspoon ginger root, minced
* 3/4 cup grated carrots
* salt to taste
* cayenne pepper to taste

Directions

1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.