Vegetables Fromage Recipes

Steps:

• In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

Steps:

• Cook pasta according to package directions; drain and set aside.
• Saute julienned carrot, zucchini, green pepper, and minced garlic in melted butter in a large skillet until vegetables are crisp-tender. Reduce heat to low; add cheese, half and half, and basil, stirring until cheese melts.
• Add reserved cooked pasta, and toss gently. Cook just until mixture is thoroughly heated, stirring occasionally.

Steps:

• Beat whole eggs and yolks until light and frothy.
• Gradually add sugar and beat until thick.
• Add zest.
• Soften gelatin in lemon juice and dissolve over hot water.
• When cool, add to egg mixture, beating well.
• Fold in whipped cream and pour into a 1 quart mold or bowl.
• Chill about 4 hours or until firm.
• Unmold and serve with garnish of berries or whipped cream, if desired.

Steps:

• Preheat oven to 400.
• Butter a shallow baking dish (8" dish will do).
• Break cauliflower into bite size pieces and cook for about 10 minutes or til still slightly firm.
• Drain and rinse under cold water.
• Prepare the sauce by melting butter in a small saucepan.
• Add garlic& cook over med-low heat, stirring often, for 2 minutes.
• Stir in breadcrumbs, pepper and nutmeg.
• Stir constantly until mixture thickens, about 3 minutes.
• Spoon over cauliflower.
• Sprinkle with cheese.
• Bake in preheated oven for 15 minutes or til cheese is melted and bubbly.