Gleanings of Wheat

3 or 4 links of Italian sausage 4 1/2 tbsp evoo 1 med eggplant, peeled & cut into 3/4in dice 2 small zucchini, halved & sliced 1 large onion, quartered & thinly sliced 1 medium green bell pepper, halved & sliced 2 or 3 garlic cloves, minced 2 c canned diced tomatoes 1 tbsp + 1 tsp tomato paste salt & pepper 2 tbsp chopped parsley 3 tbsp chopped basil Bring a medium pot of water to a boil. Puncture the links in several places & cook them at a low boil until they are no longer pink in the center - about 14 minutes. Transfer to plate & slice them into 1/4in rounds. Over medium high heat, warm 3 tbsp of evoo in a large, deep skillet. Add the eggplant & zucchini & saute them until they are lightly browned but not soft - about 7 minutes. Transfer to a plate. In the same skillet warm the remaining oil. Add the onion & bell pepper & saute them for 3 minutes. Stir in garlic & sausage & saute for 3 more minutes. Stir in tomatoe...

A girl from church gave me the biggest zucchini I have ever seen on Wednesday. Today I'm going to be making this for dinner. It sounds nice and light - perfect for a summer dinner. 1/3 cup uncooked long grain white rice 2/3 cup water 2 tablespoons vegetable oil 1 1/2 pounds zucchini, cubed 1 cup sliced green onions 1 clove garlic, minced 1 1/4 teaspoons garlic salt 1/2 teaspoon basil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 1/2 cups seeded, chopped tomatoes 2 cups shredded sharp Cheddar cheese, divided Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to...