Category Archives: Vegetarian

Greek Frittata

Posted on April 17, 2011 by kpgraphicarts

Preheat oven to 350 degrees 1 T Olive or Canola Oil 1 c Cooked Fresh or Canned Spinach, drained 4 Eggs  1/2 c Crumbled Fetta Cheese 2 t Italian Spice Mix  1/2 c Chopped Onion 1/2  can Whole Black Olives … Continue reading →

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Tomato-Roasted Garlic Soup

Posted on March 14, 2011 by kathysglutenfree

1 head(s) garlic 1/2 teaspoon(s) extra-virgin olive oil Salt and freshly ground pepper 1 cup(s) chopped onion 1 cup(s) chopped celery 4 can(s) ((14 1/2-ounce)) stewed tomatoes, undrained 1 bay leaf 2 teaspoon(s) dried basil 1 teaspoon(s) dried oregano 1 teaspoon(s) dried thyme Directions Preheat oven to 350 degrees. … Continue reading →

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Mexican Polenta Scramble

Posted on March 14, 2011 by kathysglutenfree

1 tablespoon(s) extra-virgin olive oil 4 poblanos or 2 green bell peppers, diced 1 pinch(s) cherry tomatoes, halved 2 teaspoon(s) ground cumin 1/4 teaspoon(s) salt 1 package(s) (16-ounces) prepared plain polenta, cut into 1/2-inch slices 1 bunch(es) scallions, trimmed and sliced 1 cup(s) shredded reduced-fat Cheddar cheese, preferably … Continue reading →

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Spicy Spaghetti Squash with Black Beans

Posted on March 8, 2011 by kathysglutenfree

Serves 4 Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving. Ingredients 1 medium spaghetti squash Filling 2 teaspoons olive or corn oil 1/2 cup … Continue reading →

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