Recently I had dinner at a friend’s house who is a vegetarian. I have always wanted to make that step but I have yet to go fully give up meat and quite frankly I am not sure I want to at this point. The interesting thing about these recipes is that she says they are healthy for breastfeeding moms. Since, I have been writing about eating healthy for pregnancy and breastfeeding moms, I thought this was the perfect fit. Honestly, I do not exactly where she got the recipes as she only said a friend passed them to her. Keep in mind that these recipes do contain dairy.
Fancy Asparagus
1 c fresh whipping cream
3 T butter
3 T corn starch
sprinkle kosher salt
1 small onion, chopped finely
1 clove garlic, minced
1 T butter
2 lbs. fresh asparagus sliced diagonally into 1 1/2 inch pieces.
Melt 3 T butter in a heavy skillet.
Remove from heat and sprinkle with corn starch.
Stir to combine well, and then add whipping cream a tablespoon or two at a time, stirring continuously until all whipping cream has been added.
Return to low heat, stirring frequently until roux thickens and then add salt.
Sauté onion and garlic in butter and stir into thickened roux.
Keep warm. Steam asparagus to al dente; serve with sauce ladled over top.
Sprinkle with freshly ground garlic pepper.
Zucchini Bake
2 1/2 c crushed Ritz crackers
1 stick butter, melted
5 c shredded zucchini
2 c shredded Cheddar
2 eggs, slightly beaten
4 T finely chopped onion
2 cloves garlic, minced
kosher salt
freshly ground pepper
Preheat oven to 325.
Combine Ritz cracker crumbs with butter (reserve 1/4 c for topping).
Stir together remaining crumb mixture, zucchini, cheese, egg, onion and garlic.
Spoon into a greased baking dish, sprinkle with reserved cracker crumbs and bake 1 hour.