Zucchini Bites

Can't wait to try these. Must remember to make this in the summer when the zucchini is so plentiful. The recipe for Herb-Roasted Vegetables in Tastes & Treasures cookbook on page 24 is similar but uses carrots and red onion. Thanks to historic The Cottage Place Restaurant in Flagstaff for sharing their Her-Roasted Vegetable recipe.

Zucchini Parmesan Bites

Ingredients:
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Directions:
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Comments on other ways to enhance this delicious recipe.
My Dad takes his zucchinis.....scoops them out into a frying pan, dices up onions, green or red peppers, mushrooms and tomatoes...adds a few spices and lets it simmer for part of the day. Then he scoops these delicious fried veggies back into the "zucchini boats" put a little Parmesan cheese and bakes them for a bit! He will sometimes add sausages to the mix too!

These are really good with some sliced roma tomato on there too.

Helpful Hint: After you cut them in half, shave a little off the skin side that is sitting on your baking dish. That way they won't turn on there side and dump off all the seasoning and cheese.

Roasted Rosemary Potatoes

Appetizing and Attractive - don't we want all foods to look like this? AND you can make early in the day  (just keep in a bowl of water so they don't turn brown). Thanks to Tara in Maple Grove, Minn. for serving such a lovely dish.

Tastes & Treasures has a recipe for Herbed Roasted Vegetables on page 24 from The Cottage Place in Flagstaff, AZ. Great to serve with these potatoes.

Roasted Rosemary Potatoes
Ingredients:
3 pounds babyYukon Gold or mini-mixed baby potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

Directions:
Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top

Sprinkle with remaining rosemary and serve.

Focacia Bread

Thanks to Judy Blackwell for treating the Historical League April meeting to delicious homemade Focacia bread. Rumor spread that this bread was homemade that morning and it was gobbled up!

Tastes & Treasures cookbook has a Rosemary Raisin Bread recipe on page 149. Try them both and enjoy!

Bread Machine Focaccia Bread 
Makes two 9-inch rounds

One 1/4-ounce envelope active dry yeast (2 1/4 tsp.)
3 cups bread flour   
1 tsp. sugar
3/4 tsp. salt
1 cup plus 3 T. lukewarm water (105-115 degrees F)
3 T. extra-virgin olive oil
Kosher salt for tops
Leaves from 2 fresh rosemary sprigs

1. In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine.  Set the machine on the dough cycle.  Close the cover and let the machine do its job.
2. When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half.  Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets.  Cover with greased or sprayed plastic wrap (so it doesn't stick to the dough) and set aside to rise until doubled in bulk, usually 45 minutes to 1 hour.  (Don't worry if it takes as long as 2 hours.)
3. Punch down the disks and spread out each one into an 8- to 9-inch round about 1/2 inch thick.  Use your knuckles or the end of a wooden spoon to dimple the top of the dough.  Cover and set aside until risen and puffy, about 45 minutes; again, it may take up to 2 hours.
4. Preheat the oven to 425.  Just before baking, use your knuckles or the wooden spoon to dimple the surface of each focaccia again.  Drizzle the olive oil over the rounds and spread it into the dimples with the back of a spoon.  Sprinkle the focaccia with kosher salt and scatter the rosemary leaves on top.
5. Bake the focaccia in the top third of the oven for about 18 minutes, or until the tops are golden and the bottoms are lightly browned and crisp.  Transfer to a wire rack.  Cut into wedges and serve at once, or let cool and wrap for later.

Judy found the recipe in Sunset magazine.

Rosemary Roasted Potatoes

The Cottage Place in Flagstaff is wonderful for fine dining. They gave us several recipes for Tastes & Treasures cookbook including this one for Roasted Red Potatoes.

Finding a fabulous selection of mini potatoes at the local Farmers Market, I couldn't resist making this delicious dish. The rosemary grows great in our Arizona climate and it's flavor works so well with vegetables. Festive and flavorful - it is perfect for New Year's Day dinner.

Roasted Red Potatoes from Cottage Place Restaurant page 24 in Tastes & Treasures cookbook. 

Ingredients:
2 pounds red potatoes, cut into wedges
1 teaspoon chopped fresh rosemary
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Preheat the oven to 300 degrees. Combine the red potatoes, rosemary, olive oil, salt and pepper in a bowl and toss to coat. Place in a baking pan. Roast for 25 minutes, stirring occasionally.

Serves 4