This zucchini sauté dish is one frying pan and few minutes of prep and it’s ready to eat. It can be a side or a meal. Serve on toasted Italian bread slices dusted with Parmesan cheese and you’ve got a meal.
Zucchini sauté
Ingredients;
2 TBLS olive oil
1 garlic clove minced
3-4 small fresh zucchini, cubed
2 sweet onions, sliced thin
2 cups chopped tomatoes, canned or box is fine (I like the Pomi brand)
Salt and pepper flakes to your taste
Directions;
In a frying pan large enough to hold all the ingredients, add the oil and onions. Sauté until soft but not browned. Add the garlic and stir for 1-2 minutes. Add the balance of ingredients and cover to simmer for 10 minutes. Serve hot or at room temperature.
These peach turnovers are easy to make and you can also freeze them for use another time. For the best results use fresh ripe peaches if possible.
peach turnovers
Ingredients;
1/2 cup sugar
2 TBLS cornstarch
2 LBS fresh ripe peaches, peeled and cut into cubes
1 TBLS unsalted butter plus a little more for melting
Sprinkle of cinnamon & nutmeg
2 sheets frozen puff pastry, thawed
1 egg beaten with a splash of water
1/4 cup powdered sugar, if desired
Directions;
Preheat oven to 400.
Dice the peaches saving the juice. Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly. Add peaches, butter, cinnamon and nutmeg. Stir for a minute or two. Cool slightly. Lightly roll out each pastry sheet on floured surface. Brush with melted butter. Cut each sheet into 4 squares. Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle and press to seal edges (or crimp with fork).
Place on baking sheets lined with parchment paper OR wrap and freeze them for another time.
Bake at 400º for 10-15 minutes until lightly brown and puffy.
Cool and sprinkle with powered sugar if desired them for another.
