Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
*Vegetarian*
Prep. Time: 15 minutes
Cooking Time: 50 minutes
Serves 6

Ingredients:
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream

Dumplings:
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk

Directions:
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.

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Tortilla Chip Salad
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1/2 onion, chopped
1 1/2 pounds ground beef
1/2 bag tortilla chips
1 potato, peeled and grated
2 TB taco seasoning
1 can diced chilis
1 cup sharp cheddar cheese
2 Roma tomatoes, chopped
1 cup sour cream

Directions:
1. Heat skillet over high heat. Add ground beef and cook. Add potato, diced chilies, taco seasoning. Cover and cook on low until potatoes are cooked.
2. Arrange chips on a plate. Sprinkle meat on top, then cheese, tomatoes. Top with sour cream.

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Vegetable Hashbrowns

Prep. Time: 15 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
2 potatoes
2 carrots
2 zucchini
1 leek
salt
pepper
3 TB all purpose flour
2 eggs
4 TB olive oil

Directions:
1. Grate potatoes, carrots, and zucchini. Thinly slice white part of leek.
2. Place grated veggies in strainer and squeeze out as much water as possible.
3. Move to mixing bowl and add leek and flour; mix well.
4. Beat eggs in separate dish, then add to mixing bowl.
5. Divide mixture into 8 equal portions.
6. Heat up oil in skillet. Grab 1 veggie portion, squeeze out excess water, form into patty and carefully add to hot oil.
7. Cook over high to medium heat about 3 to 5 minutes on each side. Drain on paper towel.
8. Repeat and serve.
*** You can keep your cooked patties warm on a baking sheet in the oven while your cook the remaining patties.

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Egg and Potato Skillet

Serves 4

Prep. Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

2 TB olive oil

2 potatoes, peeled and diced

1 onion, chopped

1 zucchini, chopped

4 eggs

Directions:

1.  Heat up deep dish skillet.  When skillet is hot, add olive oil.  Add onions to hot oil and cook 5 minutes.  Add the potatoes and cook, stirring occassionally until they are tender.

2.  Add zucchini and cook 3 more minutes.

3.  Make 4 indentations in mixture; break an egg into each. Cover and cook until eggs are cooked through.

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This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole

Shopping List for week of March 8

For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

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Broccoli and Potato Casserole
***Vegetarian Dinner Recipe***
Serves 4
Prep. Time: 10 minutes
Cooking Time: 40 minutes

Ingredients:

1 pound potatoes, grated
1 1/2 pounds broccoli, cut into bite sized pieces
2 TB butter
1 1/2 cups green onions
2 eggs
1 TB fresh lemon juice
salt and pepper, to taste
1 cup grated cheese, cheddar, Swiss, etc.

Directions:

1. Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.
2. Blend eggs, lemon juice, salt and pepper and 1/2 cup of the cheese.
3. Combine broccoli, potatoes, green onions with egg mixture.
4. Pour in buttered baking dish. Sprinkle remaining cheese on top.
5. Bake in preheated 350° oven for 30 minutes, or until set and golden on top.

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Green beans, Potatoes and Eggs for Dinner.

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes

Ingredients
2 pounds potatoes, peeled and diced
2 TB olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups frozen green beans
1/4 ts crushed red pepper
Pinch of paprika and cayenne
salt and pepper to taste
4 large eggs, cracked into one small bowl

Directions:
1. Place potatoes in a stock pot, cover with water, place lid on pot; cook over high heat until water starts to boil. Lower heat to medium and cook potatoes until tender (easy to stick a fork in them-usually takes about 7-10 minutes.)
2. In the meantime steam your frozen green beans according to the bag; either in the stove top or in the microwave (I haven’t noticed much of a difference between the too options).
3. When potatoes are boiled, heat oil in a large nonstick or cast-iron skillet over medium heat. When the oil is hot add the onion to the skillet.
4. Cook the onions until translucent and a bit browned; then add the potatoes and garlic; cook 5 minutes with frequent stirring.
5. Add the green beans, crushed red pepper, paprika, cayenne, salt and pepper. Mix well.
6. Add each egg right on top of the veggies.
7. Cover and cook over medium heat 3 to 5 minutes

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Total Time: 50 minutes

Ingredients:
1 lb. ground pork
1 onion, chopped
1 ts dried sage
1/2 ts salt
1/2 ts ground black pepper
1/2 ts crushed red pepper flakes
1 (17 1/4 oz.) package frozen puff pastry sheets, thawed
flour, for dusting
1 egg, beaten
1 cup Worcestershire sauce

Directions:
1. Preheat oven to 350 degress F.
2. Combine pork, potato, onion, sage, salt, pepper, and pepper flakes in a bowl.
3. Unfold 1 pastry sheet; following folding marks, cut the sheet into 3 rectangles. Cut each rectangle into four squares. Cut each square into 2 triangles.
4. Place 1 TB of sausage mixture onto each triangle. Fold one corner of the puff pastry over to another corner. Press edges together with fingers or fork.
5. Place triangles on baking sheet, seam side down. Brush the top with beaten egg.
6. Bake for 35 minutes.
7. Serve warm with side of Worcestershire sauce.

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Prep. Time: 15 minutes
Cooking Time: 1 hour

Serves: 6

Ingredients

2 TB butter
1 onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
2 large tomatoes, quartered
4 cloves garlic, minced
3 cups low-sodium veggie or chicken broth
2 cups water
1 cup white wine or 1/2 cup vinegar
3 potatoes, halved and sliced
1/2 ts rosemary
1/2 ts sage
1/2 ts thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups kale leaves, finely chopped
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Directions

1. Melt butter in a large stock pot over medium heat; cook onion for 5 minutes, until softened and clear.
2. Add carrot, celery, tomatoes, and garlic; cook for 5 minutes.
3. Add chicken broth, water, and white wine/vinager; stir in potatoes, rosemary, sage, and thyme.
4. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer about 20 minutes. Check that the potatoes are tender.
5. Add cannelini beans, kale, chile pepper, and black pepper
6. Simmer, covered, for 30 minutes.

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Vegetarian Recipe
Slow Cooker Recipe

Serves: 4

Ingredients:

1 large onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
1/4 pound mushrooms, sliced
1 head cauliflower,cut into small florets
1 potato, diced
1 – 14 ounce can chickpeas, drained and rinsed
3/4 cup coconut milk
2 ts cumin
2 ts curry
1 TB thyme
1/2 ts coriander
2 ts tumeric
1/4 ts cayenne pepper
Salt and pepper, to taste
Cilantro, optional, to garnish

Directions:

1. Boil potato and cauliflower in water until just tender.
2. Set Crock pot to low. Add chickpeas, spices, coconut milk, and steamed potato and cauliflower.
3. Saute onion for five minutes, or until translucent. Add the garlic and ginger; cook for two minutes. Add mushrooms and cook until tender. Add this mixture to the crock pot.
4. Cook on LOW at least 1 hour, no more than 3 hours.
5. Serve over rice or by itself.

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