Dr. Fleshman’s Summertime Supper
Featured in Sauce Magazine and the Suburban Journal

This recipe features two of summer’s best: zucchini and tomatoes!  We have always enjoyed this dish as a main course during the summer when the veggies are fresh.  There are so many items that may be substituted: yellow onion instead of a Vidalia onion; salt, pepper and fresh herbs instead of the Herbamare brand seasoning; plain polenta instead of the basil & garlic; yellow summer squash instead of the zucchini.  You can even add a variety of summer peppers.  Use your imagination and have fun with it!

 1 large Vidalia onion, sliced into rings and then quartered

2 Large Portabella mushroom caps, sliced

2 or 3 medium sized zucchini, sliced into ¼ inch coins

1 ½ to 2 lbs. of Roma tomatoes, sliced or quartered

1 package Frieda’s Organic Polenta basil & garlic, cube into 1-inch pieces

¼ cup of coconut oil

*Herbamare brand seasoning to taste

1 Tbsp. of dried basil

½ cup of grated Parmesan cheese

 Heat a large skillet on medium high heat.  Add the oil.  Add the onion and mushroom.  Cover and sauté, stirring occasionally until onions start to get tender.  Add the zucchini slices, stir, cover and sauté stirring occasionally until the zucchini starts to get tender.    Add the tomatoes.  Stir tomatoes into the veggies.  Push the mixture off to one side of the skillet.  Add the Polenta on the other side.  Allow the polenta a minute or two to cook separate from the mixture.  Mix polenta into the veggie mixture.  Add basil, Herbamare brand seasoning, and half the Parmesan cheese.  Stir gently, cover, reduce heat, and allow the mixture to set until ready to serve.  Put on plate.  Top each serving with a sprinkle of Parmesan cheese and garnish.  Serve hot.  Makes four 2 to 3 cup servings. 

Ingredients: Sea Salt, celery stalk*, celery leaves*, leeks*, watercress*, garden cress*, onions*, chives*, parsley*, lovage*, garlic*, basil*, marjoram*, rosemary*, thyme*, kelp.

*Stands for certified organic ingredients. Certified by QAI
** All Seasoning Salts are Kosher. Certified by KSA


Veggie Lasagna
1 1/2 – 2 cups ricotta cheese (may be non fat)

1 1/2 – 2 cups cottage cheese (may be low fat)

1 cup shredded mozzarella

2 eggs

3/4 cup spinach, cooked and chopped

1/2 cup olives, diced

3-4 cups spaghetti sauce

1 box lasagna noodles (whole wheat or regular)

Cook noodles al dente. Mix together the cheese, eggs, and veggies (can add other veggies including: mushrooms, onions, grated carrots, cauliflower, etc). In a greased 9″ x 13″ pan place 3-4 noodles on the bottom, followed by 1 – 1 1/2 cups of the cheese mixture, then 1 cup of the spaghetti sauce. Repeat the layers making 3 layers. Top with noodles, remaining sauce and Parmesan cheese. Bake 350 degrees for 45 minutes, uncovered.


Garlic Mashed Potatoes
6 lbs. Russet potatoes

2 heads garlic, tops trimmed off

1 stick butter, room temp.

1-2 C. buttermilk, warmed

1 t. salt

2 T fresh parsley

chopped freshly ground black pepper

Heat oven to 350 degrees. Wrap garlic heads in foil and cook in oven until cloves are soft, about 50 min. Wash and peel potatoes. Place in pot of cold water. Add salt and bring to a boil. Simmer until tender, drain. Heat the buttermilk over low heat. Beat potatoes, adding buttermilk slowly, until the desired consistency is reached. Squeeze heads of garlic so mushy cloves slide out. Add to potatoes, beat. Season with salt and fresh ground black pepper to taste. ENJOY!

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