Girls Cooking Night

7 girls making a vegetarian meal a week.

Location: La Jolla Shores

Recipe: Roasted Red Peppers and Mozzarella cheese/ Tomato Stove Sauté

Ingredients: 

-Bread

-Large pepper

-Garlic

-1 cup mozz. cheese

-1 tsp dried oregano

-1/2 red onion

Directions: 

Preheat oven to 425

Line baking sheet and lay out bread and top with cheese, red peppers, onions, oregano, and a sprinkle salt and pepper. 

Place into oven bake 8-10 min until it is melted. 

Stove Tomato Saute 

-12 oz baby tomatoes

-1 1/2 tpls olive oil

-lemon zested 

-1/2 lemon juiced 

-1 garlic clove minced

-1/2 salt-1/4 tpls black pepper

-1 tpls parsley roughly chopped

4 cups of baby spinach leaves

Directions:

Heat a large nonstick pan over medium high. Add in oil and tomato.

Stir to coat with olive oil and then add the lemon zest, lemon juice, garlic and s & p.

Finish the tomatoes by stirring  the fresh parsley and spinach leaves. Saute for 1-2 min until spinach is wilted.

Finishing touches:

Colored pasta with Alfredo

Spinach salad with shaved carrots, artichoke hearts, avocado, parsley tossed in ranch.

For dessert frozen vanilla tart yogurt with fresh fruit. 

The experience:

In my family we cook (a lot except for me) but we don’t cook together. Lately, my cousin Jazmin and Chelsey and their girlfriends have been having weekly vegetarian girls nights. 7 girls, one kitchen making delicious healthy recipes. This time I decided to partake in the kitchen adventures. One evening in June, we made roasted red peppers and mozzarella break sticks and tomato saute. To add on we made Alfredo pasta and a simple garden salad. It was nice bonding with a group of girls from different nationalities (some Mexican and some Indian) over these simple recipes. Getting to know them and learning how to cook made me realize how food is another way of how people connect.