prep time: 15 minutes
cook time: 10-12 minutes
makes approx. 10 patties
what you’ll need
“Sweating means to draw the moisture out without browning. Sautéing is when you cook over medium-high heat to brown the veggies, sweating is cooking them over medium heat until they are soft and translucent, but not brown. It helps to build their flavor.” – Cheryl
1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup diced zucchini
1 clove garlic, minced
1 (8-ounce) can tomato sauce
3 chopped canned artichokes, drained
½ cup chopped black olives
1 teaspoon dried oregano flakes or 1 tablespoon chopped fresh oregano
1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
½ teaspoon salt
6 medium bell peppers (green, orange, red, and/or yellow)
2 cups cooked quinoa
1 ½ tablespoons pine nuts
Preheat oven to 350 degrees. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside. Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring constantly so garlic doesn’t burn. Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened.
While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish. When sauce is finished, mix in the quinoa and pine nuts. Stir well. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of ½ inch. Bake uncovered for 20 minutes.
Yield: 6 servings (serving size: about 2 pepper halves)
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock or vegetable stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Per Serving: Calories: 462; Fat: 13g; (Saturated Fat: 2.5g); Protein: 25g; Carbohydrates: 64g; Sugar: 14g; Fiber 13g; Cholesterol: 11mg; Sodium: 1,400mg
A healthy soup to warm you on a Routt County winter night. #1/2 cup barley
1/2 cup lentils
6 1/2 cups vegetable stock or chicken stock, divided
1/4 cup dry sherry
1 cup chopped onions
1 clove garlic, minced
2 tablespoons virgin olive oil
1 pound fresh mushrooms, sliced
Salt and pepper, to taste
In stock pot, cook barley and lentils in 2 cups stock until tender. Add rest of stock and sherry. In a large nonstick skillet, saute onion and garlic in oil. When onions are soft, add mushrooms. When mixture is tender, add to stock pot. Simmer soup, covered, for 20 minutes. Makes 6 servings.
Adapted from Judith Emerson’s recipe in the "Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.
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