location:
Bluffton, SC
Recipes from our Columbia Office
“Fake” Potato SaladServes 4-6
Prep: 20 min Cook: 10 min
Ingredients: 1 head of cauliflower
1 tablespoon lite mayo 1 tablespoon dill pickles (diced) 1 egg (boiled and diced) 1 sm. Onion (diced) 1 stalk of celery (diced) optional Directions:
Wash and trim leaves from cauliflower, and place in large pot of boiling water.
Cook until tender (a fork should slide through easily) About 10 min.
While the cauliflower is cooking, mix together mayo, pickles, egg, onion, and
celery.
Remove cauliflower from water, chop into and combine with mayo mixture. Chill
overnight for "faux potato" salad.
Variation: Combine warm cauliflower and mayo mixture with hand mixer for creamy
"faux potatoes" and serve warm.
Zucchini – Eggplant QuicheServes 4-6
Ingredients:
2 small zucchini’s (1/2 lb.) sliced thin ½ eggplant, diced ½ inch 1 onion, diced 1 tsp. garlic salt ¼ cup olive oil 1 medium tomato, peeled, chopped (approx. ½ cup) 1 small green pepper, chopped (approx. 1/2/ cup) ½ tsp. salt 1/8 tsp. pepper ¼ tsp. basil ¼ tsp. thyme 3 eggs ½ cup skim milk ½ cup Parmesan (finely grated) or mozzarella sprinkles Directions:
Pre-Heat oven to 350°.
Saute´ zucchini, eggplant, onion and garlic in olive oil. Stir in tomatoes,
green peppers, salt, pepper, basil and thyme. Cook over low heat for 10-15 minutes
or until veggies are tender and the liquid has evaporated. Spread veggies in
a medium size casserole dish. Beat the eggs and milk and pour over veggies.
Sprinkle with cheese and bake for 35-45 minutes.
Tastes like pizza!!!!
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"Fake" Potato Salad
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