 Recipes
Mom's Zucchini Soup (Zoup)
Preparation and Ingredients
- Wash zucchini, do not peel, halve and scoop out seeds
- Dice and sauté zucchini in Extravagonzo Oil
(any flavor) with some minced garlic and chopped onion - Add water to cover
 Season with salt and pepper- Add chopped parsley and canned stewed tomatoes (or chopped fresh tomato)
- Cook about 1 hour or until zucchini is tender
- Add chicken bouillon to taste
- Season with more salt & pepper if desired
- Add cooked Ditalini pasta
- Just before serving, stir in beaten egg (if you slowly drizzle egg in while slowly stirring, it adds really cool wispy egg tendrils)
- Sprinkle each serving with grated Parmesan cheese (I like lots)
Yikes, this is good! As Mom says, "It is fly by the seat of your pants as far as measurements go" recipe. Have fun with it -- can't really screw it up -- make it "full" of veggies. Good warmer for winter.
Extravagonzo Skier's Glue
Preparation
Preheat oven to 350 degrees
Ingredients
1 lb. bulk pork sausage - fry & drain
˝ lb. sharp cheese - grated
6 slices bread - cubed
2+ tablespoons Extravagonzo Roasted Garlic Culinary Oil
Directions
Layer above in casserole (2 layers each)
Drizzle with Extravagonzo Oil
Combine below ingredients and pour over above casserole:
1 cup milk
4 eggs
Worcestershire sauce
Salt & pepper (sea salt and fresh ground pepper, yum!)
Dry mustard
Bake at 350 degrees for 40 minutes
Adapted from a recipe by Anne Stanaway
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