Tuesday May 21, 2019
5:21 pm

Zucchini Tart to Sangria

July recipies

Take advantage of summer bounty by using recipes that call for fresh berries, green tomatoes and zucchini. (Photo provided)

 

The Recipe Box

 

By Annette Kukoy and Jackie Shayotovich

 

 

 

            Make the most of summer produce with these recipes for delicious dishes using seasonal fruits and vegetables. Greg Murzyn, who attends St. John the Evangelist parish, gave us the fried green tomatoes recipe. The tart is from Roseanne* and the Berry Crisp is from Gloria*. The sangria is wonderfully refreshing and a party favorite.

 

            (*We’ve found that some people would like to share their recipes but are hesitant about using their full name and parish. In those instances we are happy to use only their first name.)

 

 

 

Italian Zucchini Tart

 

4 cups thinly sliced zucchini

 

1 cup coarsely chopped onion

 

2 cloves garlic, minced

 

1/2 cup unsalted butter

 

1/2 cup chopped fresh parsley (or 2 tablespoons dried)

 

1/2 teaspoon salt

 

1/2 teaspoon black pepper

 

1/2 teaspoon dried basil

 

1/2 teaspoon dried oregano

 

4 large eggs, well beaten

 

2 cups shredded Italian cheese

 

1 (8 oz.) tube crescent rolls or dough sheet

 

1/4 cup Parmesan cheese

 

 

            Preheat oven to 375 degrees. Melt butter in a large skillet. Add zucchini and onion; sauté until tender. Add garlic and cook for one more minute. In large bowl, mix together the eggs, cheese and all seasonings. Stir in the vegetable mixture. Unroll the crescent roll dough; place on ungreased 10-inch quiche, pie or tart pan. Press evenly over the bottom and sides to create a crust. Spread the vegetable mixture evenly onto the crust. Sprinkle with Parmesan cheese. Bake for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand for a few minutes before serving.

 

 

 

Fried Green Tomatoes

 

3 medium, firm green tomatoes

 

Salt

 

1 cup flour

 

1 tablespoon Cajun seasoning

 

1/2 cup buttermilk

 

1 large egg

 

1/3 cup cornmeal

 

1/2 cup fine dry bread crumbs

 

1/4 cup olive oil

 

      

      Cut unpeeled tomatoes into 1/2 - inch slices. Sprinkle slices with salt; let set for 5 minutes. Using three shallow bowls: mix the flour and seasoning in one bowl, whisk the buttermilk and egg in another bowl. Mix the cornmeal and bread crumbs in the third bowl. Heat the oil in the frying pan on medium heat. Dredge the tomato slices in the flour mixture, then the egg, and finally the crumb mixture. Fry for three to five minutes on each side, or until lightly browned. Place the cooked tomatoes on paper towels to drain.

 

 

 

Triple Berry Crisp

 

1-1/2 cups blackberries

 

1-1/2 cups raspberries

 

1-1/2 cups blueberries

 

4 tablespoons granulated sugar

 

2 cups flour

 

2 cups rolled oats

 

1-1/2 cups brown sugar

 

1 teaspoon cinnamon

 

1/2 teaspoon nutmeg

 

1-1/2 cups cold unsalted butter, cut into small pieces

 

 

            Heat oven to 350 degrees. In a large bowl, gently toss the berries and sugar together. Combine the oats, flour, brown sugar, and spices. Cut in the butter so the mixture has a crumb consistency. Press half of the mixture on the bottom of a 9 x 13 pan. Cover with the berry mixture. Sprinkle the remaining crumb mixture evenly over the berries. Bake 30 to 40 minutes until top is bubbly and golden brown.

 

 

 

Peach Sangria

 

1 (750 milliliter) bottle dry white wine (Pinot Grigio)

 

1/2 cup peach flavored vodka

 

6 tablespoons frozen lemonade concentrate, thawed

 

2 tablespoons granulated sugar

 

1 lb. fresh peaches, pitted and sliced

 

1 cup seedless red grapes, halved

 

 

            Combine the wine, vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add the sliced peaches and grapes. Refrigerate until well chilled. Serve over ice.

 

 

 

            Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

 

 

 

 

 

 

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