Farmer's Markets are open everywhere right now. It's interesting how the rest of the Nation is in the middle of Snow storms, ice and rain and we have sun. Yesterday, for the middle of deep winter, it was 79 degrees. Welcome to sunny southern California. So as I watch the news, facebook and pinterest, everyone seems to be making Chili, Cornbread and Stews while I'm breaking into the summer fruits and thinking Gratin. This sounds heavenly, lighter and will possibly put me in the mood for Spring cleaning, (at least I hope!) If I don't clean, at least I'll have a great meal and my family will too.
Warm, Delicious and hearty...yet...
on the lighter side too.
Basil Tomato Gratin
3 cups cubed and toasted french bread. Toast with a little bit of olive oil in a fry pan.
3-4 cloves fresh diced garlic
6 medium Tomatoes diced
1 medium zucchini sliced and halved
1 cup yellow grape tomatoes cut in half
1/2 cup fresh sliced basil
2 white potatoes, thin sliced about 1/4 inch thick
3 Tbs soy feta cheese
Salt
Pepper
Topping
1/2 cup salted cashews
1 tsp nutritional yeast
Food process until almost fine.
In a shallow fry pan, pan fry slices of potatoes in a little olive oil until both sides are slightly brown. Layer a gratin or casserole dish with potatoes. The bottom will be covered. Sprinkle lightly with salt.
In the same fry pan, add zucchini and cook over high heat for 2 minutes.
Stir and cook 1 minute more. Add tomatoes and garlic and cook for another 3 minutes. Turn of heat and add basil and stir.
Add cubed toasted bread and stir gently until all liquid is absorbed. Gently stir in Soy feta. Pour over potatoes in gratin dish.
Top with Cashew mixture. Bake for 20 minutes in a preheated 350 degree oven. Uncover and cook for an additional 10 minutes until the top is starting to brown. Cool for a few minutes then serve.
What you'll end up with is a delightful, almost cheesy, bready and crumby tasting topped vegetable goodness, ready to shine at your next dinner party or nightly dinner.
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