Ingredients:
zucchini- 2, medium
olive oil- 1 Tbsp
1/4 cup- bread crumbs
1/4 cup- grated parmesan cheese
1/8 tsp- salt
pepper to taste
Method:
Preheat the oven to 450 degree F. Mix all the ingredients expect zucchini in a bowl.
Slice the zucchini into 1/4-inch thick rounds.
Then dip the zucchini rounds on both sides and layer them on the preheated baking sheet which has been greased with cooking spray.
Bake them until they are brown and crispy for 28-30 minutes and serve immediately!
Serves- 3 to 4
Ingredients:
Artichoke hearts- 8 oz can
Leeks-2, white part
Potato– 1 medium peeled
Garlic– 1 clove
Vegetable broth- 3 cups
Heavy cream– ½ cup
Olive oil– 4 tbsp
Salt – to taste
Pepper- ½ tsp
Preparation:
Chop Potatoes, white part of leek, garlic and keep aside.
In a medium saucepan, Heat olive oil, add chopped leek and garlic.Sauté until translucent. Add potatoes, artichoke hearts and broth. Sprinkle salt and pepper, cover the pan and boil it for 20 minutes.
Once cooled blend everything together with heavy cream. Bring the blended mixture to heat and serve hot!
Serving-6 people
Ingredients:
Baby carrots -5
Baby radish -4
Yellow, orange, red bell pepper– Quarter of each
Cherry tomatoes– 1/4 cup
Spinach- 1 cup packed
Lettuce- 1 cup packed
Sweet corn- 1/4 cup
Tofu– 1/4 cup chopped into cubes
Cranberries-1/4 cup
Honey roasted groundnuts -1/4 cup (optional)
Toasted walnuts – 1/4 cup chopped
Dressing:
Any italian dressing
or
Honey- 2 tbsp
Freshly squeezed orange juice – 3 tbsp
Olive oil– 1 tbsp
Balsamic vinaigrette– 1 tbsp
Salt and pepper
Preparation:
Chop all the vegetables into small cubes.
Finely chop the leafy vegetables. Mix everything in a bowl. Add chopped tofu, cranberries and mix well.
Mix the dressing in a small bowl. Sprinkle salt, pepper and dressing according to your taste. Finally add the toasted walnuts and honey roasted groundnuts on top and serve immediately.
Ingredients:
Pitted dates- 18 to 20
All purpose flour– 1 cup
Milk-3/4 cup
oil- 1/2 cup (vegetable oil or olive oil)
Baking soda– 1 tsp
Walnut– 1/4 cup (optional)
Sugar-3/4 cup (powdered)
Preparation:
Soak dates in milk for 2-3 hours.(If using dry dates, you might have to soak it overnight) Blend dates and sugar until smooth. In a bowl add oil and blended mixture and mix well. Now add (sifted) all purpose flour, baking soda and walnuts (optional) slowly and mix well.(I used a hand blender and mixed for 3-5 minutes, scraping the sides often.)
Put the mixture into a 9 inch pan and bake for 35 – 40 minutes at 350°F or until a toothpick comes out clear when inserted into the cake.
Ingredients:
All purpose flour-2 cups
Powdered sugar– 1 cup
Bananas- 3 (fully ripened and big ones)
baking soda-1 tsp
walnut-1/4 cup (chopped into small pieces)
olive oil– 1/4 cup
Preparation: In a large bowl mash the bananas really well and add powdered sugar and mix well. Add olive oil and walnut, mix until it has incorporated well into the mixture. 
Sieve all purpose flour along with baking soda. Divide the flour into 3 to 4 batches and add each batch of flour to the mixture slowly and mix. Make sure to have mixed the flour in one direction to avoid uneven mixing. Grease and flour the baking pan (I used 9 inch loaf pan) and add the mixture evenly. Preheat oven to 350°F and bake the bread for 30 to 35 minutes or until a toothpick comes clear when inserted in the center. Cool it for 5-10 minutes, Make sure the edges of the bread are clear from the pan (Insert a blunt knife and make it clear, making sure not to touch the base of the pan) before inverting. Do not keep the bread out for too long as it might loose its softness.
Linking this post to Fruit Fiesta.
Ingredients:
Garlic- 30 cloves peeled and sliced lengthwise
Mustard and fenugreek powder-3 tsp
Red chilli powder-2tsp
Olive oil– 3 tbsp
Jaggery– 3 tbsp
Tamarind paste-3 tbsp
Salt- to taste
Preparation:
Heat olive oil in a vessel(can use peanut or sunflower oil too). Add garlic and fry until golden brown, add all the above ingredients mentioned. Cook for 10 minutes or until you see little oil floating on top. Add salt to taste and mix well. Can store the pickle in the refrigerator for a long time.
PS: To make mustard and fenugreek powder, dry roast 3 tbsp of mustard seeds and fenugreek seeds, grind them into fine powder and then use it.
Ingredients:
Pasta- ½ pound (Any type)
Button mushroom– 2 oz (or small can)
Extra virgin olive oil– 2 tsp
Ingredients to make Pesto sauce:
Basil leaves- 2 cups packed leaves
Pine nuts– ¼ cup
Parmigiano-Reggiano cheese – ½ cup (grated)
Extra virgin olive oil- 2/3 cup
Salt and pepper – for seasoning
Preparation:
To make pesto sauce:
Blend basil leaves and pine nuts coarsely in a food processor or blender. Add in olive oil slowly until it mixes well. Pour the sauce in a container and add the cheese and mix well. Add salt and pepper as per your need.
The pesto sauce can be stored as prepared for up to a week in the refrigerator. If you are planning to store the sauce for a longer time, store it without adding cheese. Apparently, if you top the sauce with olive oil and store it in the freezer, the sauce will be good up to three months.
To make the pasta:
Cook the pasta as per the instructions given on the pack. Add mushrooms 5 minutes before the pasta is cooked. Drain and run cold water on the pasta to prevent it from sticking.
Heat 2 tsp of olive oil in a pan, add the pasta and mushrooms and stir well for few minutes. Add 2-3 tbsp of pesto sauce and mix well.
Do not heat the pasta too long after adding the sauce. Mix well and serve immediately!
Ingredients:
Rotini pasta or other short pasta- 8 oz
Olive oil, divided-3 tbsp
Red wine vinegar-2 tbsp
Garlic cloves minced-2 tsp
Cherry tomato-1 cup
Zucchini, cut length wise into quarters-2 medium size
Red bell pepper, quartered and seeded-1
Scallions, trimmed-1 bunch
Pitted Kalamata olives-½ cup
Chopped Fresh oregano-1 to 1½ tsp
Chopped fresh basil-1 to 1½ tsp
Salt – to taste
Preparation:
Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain and rinse thoroughly to cool. Rinsing also helps to make the pasta not stick to each other. Transfer to a large bowl and toss with 1 tbsp olive oil.
Heat the remaining 2 tbsp of olive oil in a pan and add garlic cloves, zucchini and stir fry for 3-4 minutes on high heat. Add bell pepper, tomato, scallions and salt. Cook until all vegetables are slightly crispy. Now add the pasta to the vegetables and toss well. Finally add red wine vinegar, oregano and basil mix well and serve.
Ingredients:
Roma tomato- 1 finely chopped
Onions- 1 finely chopped
Fresh basil-2 Tbsp finely chopped
Garlic- 3 to 4 cloves minced
Mozzarella cheese- 8oz finely grated
Extra virgin olive oil- 2 to 3 Tbsp
Salt and pepper- to taste
1 baguette French bread or similar Italian bread
Preparation:
Preheat the oven to 350°F. Cut the bread diagonally into ½ inch thick slices.
Place the bread slices on the cookie sheet and rub garlic cloves on each slice and drizzle top side of the bread with olive oil using pastry brush.
Add chopped tomatoes, onions and mozzarella cheese evenly on each slice, sprinkle salt and pepper and garnish with fresh basil leaves.
Place the tray on the top rack of the oven and bake for 8 to 10 minutes or until all the cheese melts and bread becomes crispy.
Ingredients:
Fingerling potatoes- 10 to 12 halved length wise
String beans- 8 to 10 cut into half
Asparagus- 8 to 10, woody ends trimmed
Olive oil- 2 Tbsp
Kosher salt and fresh ground Pepper- To taste
Preparation:
Preheat the oven to 400°c. Cook the potatoes for 4 to 5 minutes in salt water, drain the water and allow it to cool.
Line a thin sheet of foil onto a baking tray; arrange the potatoes and sprinkle 1 tbsp olive oil, salt and pepper. Bake for 10 to 12 minutes or until potatoes turns golden brown and crispy.
Meanwhile toss string beans and asparagus with remaining olive oil and keep aside.
Remove the potatoes and toss string beans, asparagus along with potatoes and bake for few more minutes until they are tender but still crisp. This makes a great snack or can be eaten as a side dish with something like a sandwich.
Kai Ruchi 