13
Cajun Veggie Gratin
3 medium zucchini, sliced
in food processor
1 red onion, sliced in food
processor
6 plum tomatoes, sliced in
food processor
2 teaspoons (10 ml) extra
virgin olive oil
1 1/2 teaspoons (7.5 ml)
Cajun seasoning
1 teaspoon (5 ml) salt
Directions
1. Heat oven to 425°F (218°C). Spray 8-in. (20-cm) square baking
pan with cooking spray.
2. Heat oil in large sauté pan over medium heat.
3. Add sliced zucchini and onion and sauté for 3 to 4 minutes until
beginning to soften.
4. Add sliced tomatoes, Cajun seasoning, salt, and pepper to pan.
5. Sauté mixture, stirring gently, for 8 to 10 minutes until all
vegetables are softened and heated through. Place vegetable
mixture in prepared pan.
6. Combine bread crumbs, Parmesan cheese, and Cajun seasoning.
Sprinkle evenly over top of vegetables.
7. Bake 15 to 20 minutes or until topping is brown and crispy.
Serves: 8
Blue Cheese Dressing
2 cloves garlic
4 ounces blue cheese
2 cups (500 ml) mayonnaise
Directions
1. Using S-blade and with processor running, drop garlic cloves into
the food chute and mince.
2. Add blue cheese and process for 10 seconds.
3. Add mayonnaise, sour cream, lemon juice, and sugar. Process
until smooth. Refrigerate to store.
Serves: 8 to 10
Cranberry Orange Relish
12 oz. cranberries (fresh with
stems removed, or frozen)
1 cup (250 ml) sugar
1 small navel orange, washed,
cut into wedges
Directions
1. Using S-blade, place cranberries, sugar, orange, Grand Marnier
®
or orange juice, and cloves into the work bowl.
2. Process until cranberries are almost smooth, yet a bit chunky.
3. Cover and refrigerate overnight.
Serves: 8 to 10
Recipes
(cont.)
1 teaspoon (5 ml) freshly ground
pepper
Cooking spray
Topping:
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) parmesan
cheese, chopped finely in
food processor
1/2 teaspoon (2.5 ml) Cajun
seasoning
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) fresh lemon juice
2 Tablespoons (30 ml) sugar
3 Tablespoons (45 ml) Grand
Marnier
®
liqueur or orange
juice
Dash of ground cloves
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