Ingredients:

- 8 ounces dried cranberry beans

- 3 cups water

- ¼ cup extra virgin olive oil

- ¼ cup red wine vinegar

- 1 tablespoon chopped fresh parsley

- 1 teaspoon dried dill weed

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 small cucumber, seeded and chopped

- ¼ cup chopped red onion

- 12 eaches grape tomatoes, halved

- 1 pinch salt and ground black pepper to taste

Directions:

- Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.

- Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Preparation

Preheat oven to 200C and butter two ramekins.

Divide the blackberries between the prepared ramekins, leaving some for later (optional).

In a bowl add the almond meal, flour, milk, sugar, eggs, vanilla and salt.

Mix well until you have a smooth batter.

Pour the batter over the fruit (dotting the tops with the leftover blackberries).

Place the dishes on a baking tray and bake in the middle of the oven for 30 minutes, or until the tops are golden.

Transfer to a wire rack and allow to cool for a few minutes.

Serve warm with whipped cream.

Source: Foodista

Ingredients

3 Large sweet potatoes

1 c. Sugar

2 Eggs

1/2 c. Milk

1 T. Cinnamon

1/2 c. Butter (softened)

1 T. Vanilla extract

Directions

Cover with foil and bake your sweet potatoes in the oven at 350° for 1 1/2 hrs. or until soft. Put all above ingredients in a bowl and mash well. Pour into a baking dish.

Ingredients for topping:

1 1/2 c. Brown sugar

1 c. Flour

1 c. Pecan pieces

1 t. Cinnamon

1 T. Pumpkin pie spice

1/2 c. Butter (softened)

Directions

Put all topping ingredients in a bowl and mix well. Layer on top of your sweet potato mixture, covering the entire casserole. Bake (uncovered) at 350° for 30 minutes.

TIPS:

1. Mini marshmallows are optional. If used I would put them on top of the topping 10 minutes before taking the casserole out of the oven.

2. Let casserole cool for 15-20 minutes before serving. This allows it to set up.

3. If you like more crunch use 2 cups of pecans in your topping mixture.

4. If your topping doesn’t completely cover the casserole before baking, sprinkle a little brown sugar over it to fill in the gaps.

5. This recipe is freezer friendly for meal prepping.

Wash all vegetables. Remove all seeds and head from the bellpepoers, remove the ends from the eggplant and zucchini. Do not peel the zucchini or the eggplant.

Chop all ingredients in pieces/cubes (Italian tocchetti or slices), as you prefer.

I prefer the onions in slices, the other ingredients sliced or chopped.

In a large frying pan, I sauté first in olive oil, the onions and garlic. They create an aroma and flavor differently than if I dump all ingredients together.

Once the onions are golden, I dump all the other ingredients: bellpeppers, zucchini, eggplant, and tomatoes.

There are no restrictions for quantities, you can use 1 type of each bellpepper, 1 eggplant, 1 zucchini.

Cook at medium heat and stir on occasion.

I add the juice only from a can of whole peeled tomatoes at mid cooking time.

This is a dish that you do not have to remember how much of this or that. If you do not have zucchini or eggplant, then either go shopping or use what you have.

Add enough salt to taste and mix. If you use a lid large enough to cover the pan that would be great.

You can eat it as a main dish, on bruschetta, with rice, short pasta, or any way you can invent.

Some people add other ingredients, I like to stick to the basics. It is good hot or cold. I prefer warm as a dish, while on bruschetta I prefer cold but in someone else's house I'll eat the way they serve it. Buon appetite - Buen provecho - Guten Appetit.

 

In a 350 oven you need to roast all the vegetables . Quarter the tomatillos and onion slice carrot, back the sweet ? potatoes with skin on after backing you will remove skin roast also one poblano whole when cook remove skin and seeds. Coat all the vegetables (not sweet potatoes) with the olive oil slightly salt back until pepper has a slight char . The tomatillo will be very mushy. Take all and put in a blender or food processor including garlic. Add the spices and slow cook over the stove for 20 min serve. It won’t be smooth but the more blend the more smooth it gets.

I looked at other recipes on google and they missed certain ingredients so I wrote up my own.

Not the best photo but it shows the color and consistency. Delish