Roasted Vegetable Lasagna

Nadine says the vegetables and marinade can be enjoyed just by themselves--no need to make them into lasagna. However, if you want to gild the lily . . .

Roasted Vegetable Lasagna
by Nadine Bailey

Marinade:
1/2 cup olive oil
2 tbsp. red wine vinegar
1 tbsp. capers, chopped
1 tbsp. parsley, chopped
1 clove garlic, chopped
1 tsp. tomato paste
salt and pepper

Vegetables:
1 red pepper
1 large eggplant, sliced lengthwise, salted, rinsed, and well-drained
2 large zucchinis, sliced thinly lengthwise
1 sweet potato, thinly sliced lengthwise
6 Roma tomatoes, quartered

Lasagna:
12 oz. fresh lasagna noodles (or dried noodles, cooked)
1/3 cup pesto
olive oil
1 cup parmesan cheese, freshly grated.

Preheat the oven to 400. Combine marinade ingredients in a bowl and whisk thoroughly.

Cut red pepper in half lengthwise. Remove seeds and membranes and cut into large, flattish pieces. Grill until skin blackens a blisters. Place on a cutting board, cover with a tea towel; allow to cool. Peel, discard skin, and cut flesh into thick strips. Place red pepper and remaining vegetables into large baking dish; coat with half the marinade. Back for 15 minutes, turn and coat again with remaining marinade. Cook for another 15 minutes.

Cut the pasta into 24 sheets, each 4x6 inches. Make 6 individual stacks in the following order: pasta, zucchini and sweet potato, 2 tsp. pesto, pasta, eggplant and red pepper, pasta, tomatoes, 2 tsp. pesto, pasta. Transfer the stacks to greased baking dish. Brush the tops with olive oil, and sprinkley iwth grated Parmesan. Bake for 15-20 minutes or until heated through and tender.

PCMC Pancake Syrup

This syrup is from Tracy's dad, who worked at Primary Children's Medical Center. It is delicious.

PCMC Pancake Syrup

1/2 cup real butter
1 cup sugar
1/2 cup buttermilk
1 tsp. vanilla
1 tbsp. Karo syrup

Bring all ingredients to a boil. Remove from heat and add 1/4 tsp. baking soda. It will puff up, so make sure your pan is big enough.

Buttermilk Pancakes

These pancakes are from the kitchen of Tracy Brady's mother, and they are delicious, as well as being healthy. The buttermilk is made by mixing plain yogurt with regular milk. Genius!

Tracy demonstrated the Perfect Pancakes from Pioneer Woman, which use cake flour, and ask for an obscene amount of butter. Amazing, really, but not particularly healthy.

Buttermilk Pancakes
by Tracy Brady

1/2 cup milk
1/2 cup plain yogurt
1 egg
2 T. oil
1-1/4 cup flour (3/4 cup wheat, 1/2 cup white)
1/2 t. baking soda
1/2 t. salt
2 t. baking powder
1 T. sugar

Mix dry ingredients in bowl. In another bowl, mix wet ingredients. Mix dry ingredients with wet ingredients and cook on a hot griddle. Enjoy!

Grits Casserole

This is a Christmas breakfast tradition at the Shull house. Delicious! (Editor's note: I made this to serve with Oven-Fried Chicken and a cucumber-and-vinegar salad for dinner, and it was perfect. However, for my kids, I had to half the cayenne pepper. Those Shull kids are tough.)

Grits Casserole
by Jolynn Shull

1 c. quick cook grits
4 c. water
2 t. salt
2 eggs
8 oz. sharp cheddar cheese, grated
1 t. cayenne pepper
1 stick butter (can be halved, if desired)

Boil water. Add salt and grits. Stir until thick (about 5 minutes).
Add butter and cayenne to grits. Stir.
Beat eggs in a separate bowl. Add a small amount of hot grits to the egg bowl. Stir to temper the eggs. Add eggs to grits. Add cheese. Stir.
Pour into 8x8 pan. (Double this for a 9x13.) Bake at 400 until bubbly and golden, around 30-45 minutes.

This can easily be made a day ahead and stored unbaked in the refrigerator until needed.

San Diego Breakfast Tacos

San Diego Breakfast Tacos
by Jolynn Shull

5 eggs
2 T. water
salt
8 oz. mexican chorizo sausage, cooked
small tortillas
salsa (optional)

Cook chorizo. Beat eggs with water and salt. Scramble eggs. Serve eggs and sausage on tortillas. Add salsa, if desired.

Granola

Granola
by Emilee Wells

7 cups old-fashioned oats
1 cup wheat germ
1 cup whole wheat flour
1/2 cup brown sugar
1 cup canola oil
1 cup honey
1/4 cup water
2 T. vanilla
1-1/2 tsp. salt
2 T. cinnamon
1 cup unsweetened coconut (optional)
Also optional: Almonds, pecans, sunflower seeds, or whatever kind of nut you like.

Mix all of the ingredients together and spread out on a greased cookie sheet. Bake at 325 for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is done to prevent sticking. Cool and then store in an airtight container.

My family loves this served with fresh berries, yogurt cream (which we make with half-and-half in an attempt to be not quite so naughty), and the granola on top. YUM! Best summer breakfast ever.

Roasted Asparagus

Roasted Asparagus
by Emilee Wells

1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil

Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.

This same technique works wonders with cauliflower, and bags of frozen mixed veggies.