Vegetable Tian and a Farewell from Moveable Feasts

It's been almost 9 years since I began blogging and while I love all the friends I've made and the recipes we've shared, it's time to retire. I won't disappear from your lives as I'll still visit all of you from time to time and if I make something irresistible, I'll post it here. And you can still find me on Facebook and follow me on Instagram (as bsmithw).
My love and thanks to all of you who encouraged, supported and followed me all these years. It's been a wonderful experience!

I leave you with one final recipe...for your summer veggies!

Vegetable Tian

From The Blonde Cook

1 tablespoon olive oil
1-1/2 cups diced sweet onion
1-1/2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
3 medium tomatoes, thinly sliced
1 cup shredded Italian cheese blend
Italian seasoning, to taste
Salt and pepper, to taste

Preheat oven to 400 degrees. 
Sauté onions and garlic in olive oil in a skillet. Spread this mixture over the bottom of a casserole dish sprayed with cooking spray.
Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning.
Cover with aluminum foil and bake for 30 minutes.
Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.


Fresh Orange Cookies

More Marion Cunningham. I'm beginning to like her Supper Book as much as her Breakfast Book! I've never processed whole lemons and oranges and used the results in a cookie. The flavors are dense and delicious. So, if and when you're looking for something different or in the mood for something sweet and fragrant of oranges and lemons, give this cookie a try. I like them refrigerated, but you can serve them room temperature easily.

Fresh Orange Cookies
From The Supper Book by Marion Cunningham

1 cup (2 sticks) butter, softened
1 cup sugar
1 medium unpeeled orange, cut into pieces, seeds removed
1/2 lemon, unpeeled, cut up, seeds removed
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3 tablespoons butter, softened
2 cups confectioners sugar
2 tablespoons finely chopped orange and lemon (from above)
2 tablespoons orange juice

Preheat oven to 350. Do not butter cookie sheets.
Put butter and sugar in mixer and beat until creamy. 
In your processor, add the orange and lemon and process until finely chopped. Squeeze out excess juice. You should end up with about 1 cup.
Add 1/2 cup of the orange/lemon mixture to the butter mixture. (Reserve two tablespoons of the orange/lemon mixture and freeze the rest for another use.)
Add the flour, baking soda and salt and beat until combined.
Drop the dough by tablespoons onto the cookie sheets, leaving 2 inches in between. Dampen your fingers to flatten the dough a little.
Bake for 10 to 12 minutes until golden. Remove to racks, carefully.

Make the icing by mixing all ingredients together. Spread on top of the cookies while they are still warm.


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