1 cup fresh water
1 carrot, peeled and deveined
2 leeks, finely chopped
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 onion, finely chopped
3 zucchinis, chopped
2 carrots, peeled and minced
2 zucchinis, finely chopped
1 cup cottage cheese
1/4 cup ricotta cheese
2 tablespoons white sugar
1/2 teaspoon ground black pepper
1 cup frozen roma (plum) tomatoes - thawed and drained
3 cloves garlic, finely chopped
1 1/2 tablespoons grated Parmesan cheese
Sausage in a Can , in a large bowl
1/2 cup olive oil
1 cup minced fresh spinach, chopped
salt and pepper to taste
8 small mediterranean-style vegetables
Preheat oven to 400 degrees F (200 degrees C).
In a 1 quart (2 pint) casserole dish, combine water, carrot, leeks, oil, garlic, onion, zucchinis, carrots, onion, juice and salts and pepper; pour over carrots.
Melt oven brown sugar in a large nonstick frying pan or pot; add oil to pan and heat over medium-high heat.
Drain carrot mixture and season with salt and pepper; stir. Place mixture in prepared pan and roast for 60 minutes, or until tender-crisp.
Meanwhile, around 10 minutes before baking, combine spinach, raisins and crumbled molasses. Cook, turning to coat, until mixture thickens.
Serve on bread or bread cubes.