Our Favorite Meatless Recipes

Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do.

Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!

Welcome

Dear Friend, Looking for a way to spend less at the grocery store and add more veggies to family meals? Our Favorite Meatless Recipes offers solutions with 60 satisfying dishes sure to please. Serve up Cheesy Baked Eggplant or Fast-Fix Pasta Primavera...theyll never miss the meat! Artichoke-Tortellini Salad and Broiled Parmesan Tomatoes are scrumptious sides.

In the mood for soup & sandwiches? Try Colby-Swiss Broccoli Soup and Irenes Portabella Burgers. Treat everyone to Smoky Vegetable Pizzas, Over-Stuffed Mushrooms and Worlds Best Carrot Cake...yum! Cook up some fun!
Jo Ann & Vickie

Copyright

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2012, Gooseberry Patch 978-1-62093-074-8
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Stir-Fried Sesame Vegetables

Serves 4 to 6 1-1/2 c. vegetable broth 3/4 c. butter 2 T. peanut oil 1/2 lb. asparagus, cut into 1-inch pieces 1 red pepper, cut into 1-inch squares 1 yellow onion, sliced 2 c. sliced mushrooms 2 t. fresh ginger, peeled and minced 1 t. garlic, minced 3 T. soy sauce 1 T. sesame oil 1 T. toasted sesame seed In a saucepan, combine broth, rice and butter. toasted sesame seed In a saucepan, combine broth, rice and butter.

Cover and bring to a boil over high heat. Reduce heat to low; cover and simmer for 15 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add vegetables, ginger and garlic; stir-fry for 4 to 5 minutes, or until crisp-tender. Stir in soy sauce and cook for 30 seconds. Remove from heat; stir in sesame oil and sesame seed.

Serve over rice. The best thing about the farmers market...everything is locally grown, in season. Plump strawberries are ready in June; blueberries and beans in July; corn, melons and peaches in August; and apples and pumpkins in October. Enjoy!

Baked Ziti with Spinach & Cheese

Makes 8 servings 2 10-oz. pkgs. container ricotta cheese 2/3 c. grated Parmesan cheese 1/4 t. pepper 16-oz. pkg. ziti pasta, cooked 28-oz. jar spaghetti sauce 2 t. dried oregano 12-oz. pkg. shredded mozzarella cheese Cook spinach as package directs; drain, cool and squeeze out well. shredded mozzarella cheese Cook spinach as package directs; drain, cool and squeeze out well.

Place spinach in a bowl. Add eggs, ricotta cheese, Parmesan cheese and pepper; mix well and set aside. In a separate bowl, combine cooked ziti with sauce and oregano. Place half the ziti mixture in a lightly greased 13"x9" baking pan; layer with mozzarella cheese and spinach mixture. Add remaining ziti mixture; cover with aluminum foil. Bake at 375 degrees for 25 minutes, or until bubbly.