Quick Dinner Idea: Potato, Zucchini, Spinach Bake

My mom went on vacation last week and left me a bag of potatoes. I don't know why -- the potatoes would still be fine when she returned, but these days I just take whatever food she gives me. So I took the potatoes. So now what?

I opened my fridge. I had a couple of zucchinis, some mushrooms and baby spinach. It was time to get creative. And, I have to admit, what I came up with turned out so good that I had to share (and I plan to repeat with modifications suggested by all of you).

This "bake" almost seems like a "buckle" -- you know, the fruit-filled, casserole-like desserts that you just throw together when you've got too many blueberries or peaches. Except this one is savory and the potatoes really make it hearty. It's quick, easy and healthy! Cut it into squares for a party or use as a side dish.

Ingredients
3 medium-sized potatoes, peeled and sliced into rounds
2 zucchinis, sliced into rounds
2 cups baby spinach, chopped
1 cup mushrooms, sliced
1/2 cup shredded cheese (something that melts well and has good flavor)
2 cups white, unbleached flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons salt
1 teaspoon pepper
3 eggs
2 cups milk
3 tablespoons vegetable or canola oil

Here's what you do:
Preheat oven to 375 degrees.

Combine all of the vegetables in a bowl and sprinkle with 1 teaspoon of salt. Set aside.

Mix all dry ingredients in one bowl and the eggs, milk, cheese and oil in another. Combine the two bowls to make a batter. It should be thick, but runny (if it's too thick add a little more milk or water). Pour 1/3 of the batter into the bottom of a greased and floured rectangular Pyrex (lasagna-sized). Pour all of the vegetables on top of the bottom layer of batter, making sure the potatoes and zucchini are laying flat. Pour the rest of the batter on top of the vegetables, making sure the batter covers most of it. Bake for 25 minutes or until the top is golden brown.

This is one of those completely modifiable dishes. Add your own blend of vegetables and seasonings and tell me how it turns out.

Warm Bussel Sprouts and Potato Salad

Brussel sprouts are low in saturated fat and very low in cholesterol. They're also a good source dietary fiber, and vitamins A, C, K, and B6, as well as folate, potassium and manganese. And, to be honest, this salad just tastes GOOD. It is an amazing combination of flavors and textures. The key to cooking brussel sprouts (and making them taste good) is salt. Just be a little more generous than a light sprinkle.

Ingredients
1lb brussel sprouts, trimmed with the top leaves removed and cut in half
5-6 small-medium boiling potatoes
1/2 cup pancetta or bacon, finely chopped
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1/2 cup good quality olive oil
1 tbl herbs de Provence
2 tsp sea salt, divided
1 tsp honey
1/4 tsp cracked pepper

Here's what you do:
Fill a pot of cold water and add potatoes. Cook until fork tender, remove from pot and cut into quarters. Set aside.

Add bacon to a hot pan and cook until crispy. Remove bacon and set aside. Leave grease in pan. In the same pan, add brussel sprouts flat side up and sprinkle with 1 tsp salt. Turn sprouts over so that the flat side is down. Cook on medium-high until sprouts are tender but still crunchy, about 8-10 minutes. Add cider vinegar and stir sprouts, scraping up the tasty bits from the bottom of the pan. Cook for another 2 minutes and then remove from heat.

In a large bowl, add balsamic vinegar and remaining ingredients until well combined. Add bacon, potatoes and sprouts and stir to combine. Serve warm or at room temperature.