Roasted Veggie Panini
2 zucchini, thickly sliced 1 yellow squash, thickly sliced 8-oz. pkg. portabella mushrooms 2 t. olive oil, divided 1 t. balsamic vinegar 1 sweet onion, sliced 1 loaf sourdough bread, sliced 1 red pepper, thickly sliced 1 green pepper, thickly sliced 1 yellow pepper, thickly sliced 1 c. spinach leaves 2 roma tomatoes, sliced 4 slices provolone cheese

– Lynda McCormick Burkburnett, Texas

Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon olive oil and vinegar. Grill or broil until tender; set aside. Sauté onion in remaining olive oil in a skillet over medium heat until caramelized; set aside. Spread tops and bottoms of bread slices with desired amount of Olive Tapenade; layer peppers, spinach, tomatoes and cheese evenly on half the bread slices. Top with veggies and remaining bread slices; grill or broil lightly on both sides. Makes 4.

Olive Tapenade:
6-oz. jar pitted green olives, drained 1 shallot, chopped 1 t. lemon juice 1/8 t. pepper 1/2 c. olive oil

Pulse ingredients in a food processor until desired consistency is achieved. Refrigerate any remaining mixture in an airtight container. Makes about 1/2 cup.

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7-oz. pkg. tort ellini pasta 15-1/4 oz. ca n baby peas, drained minced garlic to taste 1/2 c. olive o il

Tortellini Tos s
1 T. lemon ju ice 1/4 c. white v inegar fresh grated P armesan cheese to tast e

Prepare pasta according to p ackage directi cold water. In ons; drain and a large serving rinse with bowl, combin ingredients; to e pasta and re ss gently. Cove maining r and chill bef 6 to 8 servings ore serving. M . akes

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– Nicole Shira New Baltimore, Michigan

ken Macadamia Nut Chic aten g, be

1 eg 3/4 c. bread crumbs 2 T. butter ts, 2/3 c. macadamia nu 2 T. olive oil chopped 1/4 t. salt chicken 2 boneless, skinless ned to 1/4breasts, flatte inch thickness d bs, macadamia nuts an Combine bread crum icken in e; set aside. Dip ch salt together on a plat n both crumb mixture. Brow egg; coat with bread iuml in a skillet over med sides in butter and oi r. Cook to low and cove high heat; reduce heat ced when chicken is pier until juices run clear 2. to 7 minutes. Serves with a fork, about 5

– Linda Patten Lake Zurich, Illinois

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Almost-Instant P


1/2 c. margarine toes, peeled, 3 lbs. pota 4 c. onions, sliced shell pasta, and boiled quartered 12-oz. pkg. jumbo se ddar chee 2 c. shredded Che cooked lt 1 t. sa 1/2 t. pepper th. ; mash until smoo tatoes and cheese mbine po skillet; add In a large bowl, co elt margarine in a a lightly pper; set aside. M half the onions in Stir in salt and pe 15 minutes; spread ixture; to ell with potato m onions. Sauté 10 pan. Stuff each sh king ions. Bake, greased 13"x9" ba with remaining on onions. Sprinkle akes arrange over to 25 minutes. M 350 degrees for 20 uncovered, at 6 to 8 servings.

– Kristie Rigo Friedens, Pennsylvania

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Lemon Pastries
8-oz. pkg. cream cheese, softened 1/2 c. sugar 1 T. lemon juice 2 8-oz. tubes refrigerated crescent rolls

In a bowl, blend cream cheese, sugar and lemon juice; set aside. Unroll crescent rolls and divide along perforations into triangles; spread with cream cheese mixture. Roll up crescent roll-style; bake on ungreased baking sheets at 350 degrees for 20 minutes. Let cool; spoon Glaze over the tops before serving. Makes 16.

1/2 c. powdered sugar 1 to 2 T. milk 1 t. vanilla extract Whisk ingredients together until smooth and creamy.

– Carol Hickman Kingsport, TN

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