: For Students, Faculty, and Staff 
This week I’ve picked out two recipes that celebrate the height of summer (tomatoes) and the beginning signs of fall (apples). And since today is National Waffle Day, I’ve worked in a way to celebrate that as well.
Savory Red Tomato Crisp
Serves 6
Crisps are one of my favorite ways to enjoy fruits, so I was intrigued by this savory vegetable crisp idea. Bonus: it’ll also use up some of those ubiquitous zucchini that get left on doorsteps this time of year.
Ingredients
- 2 cups bread crumbs
- 1/2 cup melted butter
- 1 tablespoon dried oregano
- 2 eggs, beaten
- 1 teaspoon salt
- 2 tablespoons butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 medium green bell pepper, cored, seeded, and chopped
- 2 cups chopped zucchini
- 6 large red tomatoes, chopped
- 1 tablespoon chili powder
- Salt a freshly ground black pepper to taste
- 1 pound low-fat cheddar cheese, grated
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine the bread crumbs, 1/2 cup butter, oregano, eggs, and salt. Press half the bread crumb mixture into the bottom of a 9 x 13-inch baking dish.
- In a large skillet, melt the 2 tablespoons butter and saute the onion, garlic, green pepper, and zucchini until tender crisp. Add the tomatoes and cook for 5 minutes. Drain off mos of the liquid.
- Add the chili powder, salt, and pepper to the vegetables and spread the vegetable mixture on the crust. Cover with the cheese. Sprinkle on the remaining bread crumb mixture. Bake for 45 minutes. Serve hot.
Apple Cinnamon Waffles
Yields 6
Celebrate National Waffle Day by adding some fresh market apples to your morning breakfast. These would be great served with some additional apple compote on the side.
Ingredients
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 Tbsp sugar
- 2 tsp baking powder
- 2 eggs, separated
- 1 cup milk
- 3/4 cup peeled, grated apples
- 1/4 cup melted butter
Instructions
- Sift together flour, salt, cinnamon, sugar and baking powder. Beat egg yolks; add milk. Combine with dry mixture. Add apples and melted butter. Beat egg whites until stiff; fold into batter. Bake until golden brown in hot waffle iron.
Adapted from Apple-Lovers’ Cook Book
