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Here are three good vegetarian recipes that we use quite a lot. When we get lots of tomatoes we wonder what to do with them. Here is a good recipe.
Tuscan Tomato Soup
Ingredients
Soup:
4 C. vegetable juice (V-8) or homemade
1/2 C. prepared pesto sauce
1/2 C. prepared roasted red pepper and artichoke tapenade
3 tsp. Worcestershire sauce
1 Tbs. sugar
1 tsp. grated lemon zest
2 Tbs. lemon juice
4-8 dashes Tabasco sauce, to taste
Fresh ground pepper (optional)
Topping:
4 Tbs. sour cream
2 Tbs. chopped fresh basil leaves
Garnish:
Lemon slices
Basil sprigs
Directions
Stir all soup ingredients together in a 2 qt. pitcher. Refrigerate at least 30 minutes. Pour into soup bowls and swirl on sour cream. Drag a toothpick across the top of the soup to make a pretty star design. Sprinkle with chopped basil. Garnish with lemon wedges and basil sprigs. Serve with crackers (optional).
Yield: 4 servings
When the zucchini’s start stacking up and you have just about had your fill of zucchini bread then try these.
Zucchini Crab Cakes
Ingredients
1 egg
1 1/2 tsp. Old Bay seasoning
1 Tbs. onion flakes
2 Tbs. melted butter
2 1/2 C. grated peeled zucchini
1 C. plain breadcrumbs
1/2 C. flour
Oil for frying
Directions
Combine egg, seasoning, onion flakes, butter, and zucchini. Stir in breadcrumbs. Shape into cakes and roll in flour.
Fry in oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.
Baked Ziti with Pesto Sauce
This vegetarian pasta can be served as a side, and is filling enough for a main course.
Ingredients
½ pound ziti
2 Tbs. cooking oil
1 onion, chopped
2 garlic cloves, minced
2 C. canned crushed tomatoes in thick puree
¼ tsp. salt
1 bay leaf
½ tsp. fresh ground black pepper
1 C. ricotta cheese
1 1/2 C. mozzarella cheese, grated
1/3 C. grated Parmesan cheese
¼ C. pesto sauce, store-bought or homemade
Directions
Heat the oven to 350 degrees. Oil an 8 x 8" baking dish. In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again thoroughly. In a medium saucepan, heat 1 1/2 Tbs. of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 tsp. of the pepper. Remove the bay leaf. In a small bowl, combine the ricotta, 1 C. of the mozzarella, about half the Parmesan, the pesto, and the remaining ¼ tsp. pepper. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining ½ C. mozzarella and the remaining parmesan. Drizzle with the remaining ½ Tbs. oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
Yield: 4 servings
These are all easy to make and taste good.
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Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries or click on Arlene’s Books where you can download or buy her gardening & cook books. Arlene says, “All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site.”
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