Here's a simple recipe for those late summer harvests that you and your family are sure to love!
Mexican Zucchini Quinoa Casserole
1 pkg taco seasoning
1 cup water
½ cup quinoa
2 cups diced zucchini
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 can black beans, rinsed
1 onion, chopped
1 cup prepared salsa
1 cup shredded cheese
½ can sliced black olives
Sour cream, optional
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave covered on the burner. Remove lid and fluff with a fork. Set aside.
Preheat the over to 350ºF (180ºC). Grease a 9x12 casserole dish and spread the zucchini and peppers in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
Mix the beans, cooked quinoa, onion and 1 tablespoon of taco seasoning together and place over the vegetables in the baking dish. Spread a layer of salsa over top of the mixture and top with shredded cheese and black olives. Bake 25-30 minutes until the cheese has melted and the casserole is hot. Serve with a dollop of sour cream.
A staple in Nova Scotia pantries for good reason. It's just that good!
16 cups finely sliced green tomatoes
8 cups sliced onions
3 cups vinegar
6 cups sugar
⅓ cup coarse pickling salt
½ cup pickling spices, in a cheesecloth bag
Sprinkle sliced tomatoes and onions evenly with pickling salt. Cover and let sit overnight.
Rinse tomatoes and onions to remove the salt. Drain off excess liquid. In a large saucepan, mix tomato and onion mixture with remaining ingredients and place on stovetop. Cook the mixture over medium heat until soft and slightly thickened, about 2 hours. Stir often, don't let it burn to the bottom of the pan.
Seal in hot sterile mason jars. Makes about 6 pints.