Kim's Recipes YUM! YUM!

CAULIFLOWER AU GRATIN

Boil Cauliflower head about 15 min or until al dente. Cut up and place in casserole.

In sauce pan warm:

1 C. half & half
½ C. mayo
1 egg
1 ½ C. shredded cheddar
½ C feta cheese

Pour over cauliflower, salt and pepper. Crush sleeve of Ritz crackers over top. Bake @ 350, 35 – 40 minutes.
I used fat free or low fat items for sauce and topped w/ crushed pretzels

_____________________________________________________________________

HOT OLIVE MIXTURE

Place in foil pouch:

Any kind of olive mixture (from olive bar at grocery if you have one)
Red pepper flakes
Fennel seeds
Peel from 1 orange
Peel from 1 lemon
Drizzle olive oil over ( might not need much as olived from bar have oil already)

Fold and seal pouch

Bake in pouch @ 350 until warm.
______________________________________________________________________

Potatoes, Zucchini, Eggplant, Onion and Tomato Gratin

5 tsp. Olive oil
2 garlic cloves, minced
1 lb. Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
1 medium eggplant
1 large onion
2 vine-ripened or other ripe tomatoes (about ¾ lb), sliced into 1/4 –inch rounds
¼ tsp. Coarse salt
Freshly ground pepper
1 tsp. Finely chopped fresh thyme
2 ounces finely grated white cheddar cheese

1. Preheat oven to 375 with rack in upper third. Coat a 9 x 13 inch gratin dish with 1 tsp. Oil, and sprinkle with garlic. Using a mandoline or very sharp knife, slice potatoes, zucchini, eggplant, onion, and tomato as thinly as possible into rounds. Arrange potatoes, zucchini, eggplant, onion and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 tsp. Oil, and sprinkle with thyme and cheese.