Greek Green Beans

A nice mix of green beans, onion, and tomatoes simmered until soft and delicious!

Ingredients

• ¾ cup olive oil

• 2 cups chopped onions

• 1 clove garlic, minced

• 2 pounds fresh green beans, rinsed and trimmed

• 3 large tomatoes, diced

• 2 teaspoons sugar

• salt to taste

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Cook and stir the onions and garlic in the skillet until tender.

3. Mix the green beans, tomatoes, sugar, and salt into the skillet.

4. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Tomato Mozzarella Salad

With fresh tomatoes and basil in your garden now, this dish is the perfect summer treat.

Ingredients

• 3 large tomatoes, sliced

• 8 ounces mozzarella cheese, sliced

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ¼ cup minced fresh basil

Directions

1. Gather all ingredients.

2. Place tomato slices, alternating with mozzarella slices, on a large serving platter.

3. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.

4. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Quarantine Cooking: 5 Can Chili

The apocalypse is gonna be a gas with this simple 5 can chili. Raid your bunker for these ingredients. The recipe is so simple I’m not even going to list the instructions below. Just dump and heat to kill any … uh … pathogens.

Ingredients

• 1 (15 ounce) can prepared chili with beans

• 1 (14 ounce) can whole kernel corn

• 1 (10.75 ounce) can vegetable beef soup

• 1 (10.75 ounce) can tomato soup

• 1 (10 ounce) can diced tomatoes with green chile peppers

Provincial Tomatoes

Delicious fresh tomatoes broiled with a tasty cheese topping.

Ingredients

• 2 large tomatoes, cut into 1/4 inch slices

• salt and pepper to taste

• 1 tablespoon olive oil, or as needed

• 1/2 cup grated Parmesan cheese

• 1/4 cup grated Asiago cheese

• 1/4 cup dry bread crumbs

• 2 tablespoons dried parsley

Directions

1. Preheat your oven's broiler.

2. Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.

3. Broil for 5 minutes, or until the top is golden and toasty.

Shakshuka

This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon salt, or more to taste
• 1 cup diced red bell pepper
• 1 jalapeno pepper, seeded and sliced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
• 1/2 cup water, or more as needed
• 6 large eggs
• 2 tablespoons crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
2. Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
3. Top with feta cheese and parsley.

Baked Chicken and Zucchini

From the What-Am-I-Doing-With-All-Of-This-Zucchini Department...

Ingredients

• 1 egg
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup dry bread crumbs
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 5 zucchinis, sliced
• 4 tomatoes, sliced
• 2/3 cup shredded mozzarella cheese
• 2 teaspoons chopped fresh basil
• 1/3 cup shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
4. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.