Iron Chef: From the Garden Recipes August 2008

You may have noticed the poster with all the delicious looking food in the hallway outside the relief society room today. I did and I stopped to stare... and drool. Here are the recipes that have been e-collected so far. Yum and I can't wait until next month's secret ingredient is unveiled!

Ratatouille
By Rachel B.

1 small eggplant, peeled and cubed
1 small zucchini, halved lengthwise and cut into ¼-inch thick slices
1 yellow crookneck squash, halved lengthwise and cut into ¼-inch thick slices
1 15-oz can crushed tomatoes (with juice)
1 can water
½ cup finely chopped onion
2 Tbsp olive oil
2 Tbsp dry white wine
½ tsp dried basil, crushed
¼ tsp garlic salt
1/8 tsp pepper
½ cup shredded Swiss cheese

In a large skillet combine eggplant, zucchini, tomatoes (with juice), water, onion, olive oil, wine, basil, garlic salt and pepper. Bring to boiling; reduce heat. Cover; simmer about 20 minutes, until tender. Cook, uncovered, about 5 to 10 minutes more until thickened, stirring occasionally. Sprinkle with cheese.


Vegetable Pinwheels
By Kathy S.

2 Tbsp cream cheese, softened
2 Tbsp Kraft Peppercorn Ranch Dressing
2 flour or wheat tortillas
1 cup finely chopped vegetable of choice (such as carrots)
2 green onions, chopped

Mix cream cheese and dressing until well blended. Spread evenly onto tortillas; sprinkle with vegetables and onions. Roll up tortillas tightly; wrap in plastic wrap. Refrigerate at least 30 minutes. Unwrap when ready to serve. Cut each roll into 6 pieces. Place on serving plate.


Spinach & Chicken Pasta Salad
By Michelle V.

16 oz bow tie pasta, cooked al dente
Dressing:
1 cup vegetable oil
2/3 cup Yoshida’s gourmet sauce
2/3 cup white wine vinegar
6 Tbsp sugar
½ tsp salt
½ tsp pepper
Salad consists of:
20 oz bag spinach
1 6 oz bag craisins
3 cans mandarin oranges, drained
2 cans sliced water chestnuts, drained
½ cup parsley, chopped
1 bunch green onions, chopped
¼ cup sesame seeds, toasted
6 oz peanuts
2 cups chicken, cut into pieces

Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a Ziploc bag). Combine rest and add pasta and dressing and toss.