2024 food
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Zucchini Ricotta Rolls - Vegetarian Lunch / Dinner / Appetizer Recipe
Ingredients: • 4 zucchini’s I would slice 5 just to be safe • light drizzle of olive oil or any oil • ⅓ cup fresh ricotta 1/2 cup is also fine but you may have leftover filling • 1 large egg (optional) • ⅓ cup grated parmigiano cheese • 3 basil leaves or to taste optional • pinch of salt to taste • 1 cup marinara sauce • ⅓ cup mozzarella (measure with your heart) Instructions: • Pre-heat oven to 400F. Wash the zucchini, pat dry and cut the ends. Cut each one into 4 slices. For the two end pieces we also like to cut a bit from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes. • Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until the
Twice Baked Potato Casserole
Twice Baked Potato Casserole • Ingredients • 5lbs idaho potatoes, peeled and cubed • 1 cup of milk • 8oz Green Valley Cream Cheese • 12oz Green Valley Sour Cream • 2 1/2 tsp kosher salt • 1 tsp pepper • 1/2 tsp garlic powder • 1/4 cup chives, chopped • 16oz Green Valley Cheddar Shredded Cheese • 6 strips of bacon, cooked and chopped • Preheat the oven to 375 degrees. This will fit a 9x13 baking dish. Cube the potatoes into 2" pieces, add to a large stock pot, fill with water and boil on medium heat until the potatoes are tender. Drain water, add the potatoes to a mixing bowl. Add the salt, pepper, garlic powder, chives, cream cheese, 8oz shredded cheese, sour cream and mix until smooth. Pour into the baking dish, top with cheese and bake for 25 minutes. Enjoy!
