This past week I finished cleaning up the below Christmas picture in Photoshop. I’ve been thinking of getting cards and prints of it for my Etsy shop. The shop has been empty for a while now because I wanted to focus on improving my technique.
Partridge in a Pear Tree – Watercolor
Last night, I was feeling creative in the kitchen and came up with an Italian inspired casserole. This was mostly fueled by the need to use up tomatoes and zucchinis from our garden. I also made some Parmesan roasted potatoes with Greek yogurt and chives spread.
Cheese and veggie Italian casserole
This dish cheese and veggie is vegetarian and grain-free.
Italian Bean Casserole
1 can mixed Italian beans
1 clove of garlic, chopped
sliced tomatoes (roma or other low-moisture tomato)
Pre-heat oven to 400 degrees F. I used a high-sided, glass bread loaf dish, but you could use any casserole dish, since this recipe scales well. Drain the can of beans and pour into your dish. Mix the garlic into the beans. Add a layer of sliced tomatoes. Drizzle the tomatoes with olive oil. Sprinkle the tomatoes with black pepper, parsley, oregano, and basil to your liking. Smear a layer of ricotta cheese on top, covering the tomatoes completely. Lay zucchini slices next. Top with mozzarella cheese and more black pepper, parsley, oregano, and basil. Bake for about 50 minutes. This is not a solid casserole like lasagna, so it will be loose.