Ingredients

•    1 can (28 oz.) whole tomatoes
•    1 medium onion, sliced
•    1/2 lb. fresh green beans, sliced
•    1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. package) frozen okra
•    3/4 cup finely chopped green pepper
•    2 tablespoon lemon juice
•    1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
•    1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
•    3 medium (7" long) zucchini, cut into 1" cubes
•    1 medium eggplant, pared and, cut into 1" cubes
•    2 tablespoon grated parmesan cheese

Recipe Directions

1.    Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, inexperienced beans, okra, green pepper, lemon juice, and herbs. Cowl and bake at 325º F for 15 minutes.
2.    Mix in zucchini and eggplant and continue baking, lined, sixty-70 more minutes or till vegetables are tender. Stir sometimes.
3.    Sprinkle prime with parmesan cheese just before serving.

Ingredients

•    2 large red onions , thinly sliced
•    2 tbsp olive oil
•    1 tbsp balsamic vinegar
•    12 pitted black olives
•    2 red peppers (choose tapered, heart-shaped ones if possible)
•    200g ready-made short crust pastry
•    150-200g / 5-7oz log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
•    250g cherry tomatoes
•    few oregano or basil leaves

Recipe direction

1.    Cook the onions within the oil for six-7 minutes, until they are softened and gently colored, and then add the balsamic vinegar and 1 tbsp water. Cook for any a pair of-three minutes. Roughly chop the olives and stir in. Leave to cool down.
2.    Halve the peppers, remove the seeds and core. Put underneath a hot grill, skin side up, until the skins are charred. Remove and place into a food bag till cool enough to handle, and then peel off the skins.
3.    Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin and Line with baking paper and beans, then bake for 10 minutes. Remove the paper and beans, and then bake for five minutes more, until the pastry is golden and crisp.
4.    Spread the onion mix over the bottom of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and place some slices in each pepper 0.5. Tuck the tomatoes within the gaps between the peppers.
5.    Bake for 20-twenty five minutes till the cheese is gently tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve heat or at space temperature.

Ingredients

•    For the patties
•    1 kg ground beef
•    3 tbsp hickory BBQ sauce
•    1 medium onion (chopped into small pieces)
•    2 cloves of garlic (chopped finely)
•    1 tbsp salt
•    1 tbsp black pepper
•    To make burger
•    12 burger buns
•    Dijon mustard
•    Chili garlic ketchup
•    400 g tomatoes (cut into rings)
•    3 large onions (cut into rings)
•    1 large lettuce head (washed and separated)
•    12 slices of cheese (any preferred brand)

Recipe direction

1.    In a big mixing bowl, place the ground beef, onions, garlic, salt, pepper and therefore the BBQ sauce. Combine well along, until the BBQ sauce is evenly distributed through the meat.
2.    Scoop a patty portion along with your hands and roll into a ball, then gently flatten out to make a circular shape.
3.    Cook the patties for 10 minutes one either facet for a rare burger, or for at least 12 - fifteen minutes for medium. While the second facet is cooking, lay a slice of cheese on the patty so that it melts slightly.
4.    Heat the burger buns on the BBQ for not more than two-three minutes and unfold the Dijon mustard on the underside bun. Place the burger patty on the bun and add lettuce, tomatoes and onions. You’ll be able to unfold the chili garlic ketchup on the top bun, or serve on the side.

Ingredients

•    1/4 cup Parmesan cheese
•    2 tablespoons butter, softened
•    1 tablespoon and 1-1/2 teaspoons mayonnaise
•    1 tablespoon fresh lemon juice
•    1/8 teaspoon dried basil
•    1/8 teaspoon ground black pepper
•    1/8 teaspoon onion powder
•    1/8 teaspoon celery salt
•    1 pound tilapia fillets

Recipe Directions

1.    Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2.    In a very small bowl, mix along the Parmesan cheese, butter, mayonnaise and lemon juice and Season with dried basil, pepper, onion powder and celery salt. Combine well and put aside.
3.    Arrange fillets in an exceedingly single layer on the ready pan. Broil a few inches from the warmth for two to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top facet. Broil for two additional minutes or till the topping is browned and fish flakes simply with a fork. Be careful not to overcook the fish.