Delightful mix of flavors from Prevention magazine. Although I submitted the cooking directions for the couscous as given, please check the directions on your particular package. The cooking directions on my box were different so I followed the package instructions, rather than the recipe, for cooking the couscous. The balsamic vinegar does darken the dish, so use white balsamic if you prefer. I have never used it, though, so I am unsure what taste difference there would be.
A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)
FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.
This recipe comes from "What's Cooking" Newsletter from Wholefoods Market. I think Piquillo Peppers are the brand of roasted peppers so you could make your own if you cannot find them or use a substitute brand. I am sure that this brand was chosen because there are no pesticides used in growing them. I have not tried this yet but it looks very delicious. Cooking time reflects refrigeration time.
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.