Contemplative Life

Tara’s Kitchen: Zucchini & Onion Gratin and Roasted Carrots & Quinoa

Let’s face it,  If you have been to Corhaven, you have experienced God through the food you have tasted.  ‘Lunch by Tara’ has even become – a thing.  That’s amazing, and so is God’s creation.  Those things kind of go hand in hand.  We have had many requests for more recipes, and Tara is more than happy to share them.  Below you will find three recipes from recent retreats out here. — Bill Haley

Zucchini and Onion Gratin (Source: Country Living Magazine April, 2011)

2 TBS olive oil, divided
1 Large Onion
1 TBS tomato paste
2 tsp grated lemon rind
1 tsp fresh thyme leaves
3/8 tsp salt, divided
1/4 tsp freshly ground pepper
1 1/2 pounds zucchini,1/4 inch thick pieces
appx 1/4 C parmesan cheese, grated

(I also added about 1 C tomatoes to the original recipe, placed in-between the cooked onion mixture and the zucchini

1. Heat large skillet over medium hear, Add 1 TBS of the oil then add onion and cook app 6 minutes. Stir in tomato paste; cook 2 minutes. Stir in rind thyme, 1/8 tsp salt and pepper, cook 2 minutes.
2. Preheat broiler to high.
3. arrange zucchini in a jelly-roll pan or tray, Drizzle with remaining 1 TBS oil, toss. Broil 7 minutes or until lightly charred. sprinkle with remaining 1/4 tsp salt.
4. Preheat oven to 375
5. Spread onion mixture in 2-quart gratin dish. Place in tomatos if using. Arrange zucchini over onion mixture an tomatos. Sprinkle with cheese and bake covered for 25 minutes.
6. preheat broiler to high
7. Uncover dish and broil until lightly browned

Roasted Carrots and Red Quinoa (Source)

1 pound carrots, peeled and cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper
1 cup red quinoa, rinsed
3 cups baby spinach
1 tablespoon shiro miso
1 tablespoon lemon juice

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
2. In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.

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