Welcome to the Runner’s Recipes Page!

Fresh Sun-dried Spinach Pita

Sat, 22 May 2010 10:45:45 -0400

Ingredients
• 6 (6 inch) whole wheat pita breads
• 1 (6 ounce) tub sun-dried tomato pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese (or gorgonzola)
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 pinch ground black pepper to taste

Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

Summer Dill Potato Salad

Sun, 9 May 2010 10:37:19 -0400

Ingredients
• 10 unpeeled red potatoes
• 5 hard boiled eggs, roughly chopped
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar, or to taste
• 1 tablespoon Dijon mustard, or to taste
• 1/2 white onion, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon celery salt
• salt and black pepper to taste
• 1/2 cup fresh dill, chopped

Directions
1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
3. Place the potatoes and eggs in a large salad bowl, and mix with the chopped dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

~Maine Running Logs

Championship Stuffed Zucchini Boats

Sun, 25 Apr 2010 07:03:11 -0400

Ingredients
• 3 medium zucchini
• 1 cup dry bread crumbs
• 3/4 cup sun-dried tomatoes, diced
• 1/3 cup grated Parmesan or Romano cheese
• 1/4 cup minced fresh parsley
• 1 small garlic clove, minced
• 1/4 cup green onions, minces
• 1/4 cup celery, minced
• 1/2 red pepper, diced
• 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter or stick margarine, melted

Directions
1. Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, tomato, Parmesan cheese, parsley, garlic, onion, celery, and pepper; stir. Stir in broth, salt and pepper. Stuff into zucchini shells.
2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.

~Maine Running Logs

Summertime Ratatouille

Sun, 11 Apr 2010 11:46:44 -0400

Ingredients
• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced
• 1 chopped red bell pepper
• 4 Roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Directions
1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.

Spaghetti Squash Vegetable Medley

Sun, 28 Mar 2010 12:56:40 -0400

Ingredients:
Olive oil cooking spray
1 spaghetti squash, halved lengthwise and seeded

1 green bell pepper, diced
1 medium white onion, diced
4 asparagus stalks, diced
1 Tablespoon olive oil

1/2 cup sun-dried tomatoes, rehydrated & chopped
2 cups fresh broccoli, steamed and chopped
2 Tablespoons olive oil
1/4 Cup veggie broth
1 Tablespoon butter
1 TB garlic seasoning
2 tablespoons parsley flakes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 35 to 40 minutes; Set aside to cool. While the squash is cooling off, saute the pepper, onion, and asparagus in 1 tablespoon olive oil over medium heat in a large pan; Stir every couple of minutes until vegetables are lightly browned and tender; about 10 minutes. Once the squash has cooled, scoop out its stringy strands with a fork or spoon. Place squash into the pan with the sauteed veggies, then add the broccoli, sun-dried tomatoes, the remaining olive oil, veggie broth, butter, and the garlic & parsley seasonings. Mix all together, turn heat to low and cover with a lid; let sit for 5-10 minutes.

Mmm! So flavorful! Great as a side dish or as a meal! Bon Apetit!

~Maine Running Logs