Try a New Recipe

In this lesson, a couple of things went wrong. My plan was to consider different meal prep options without being charged. I signed up for three or four and cancelled right after I got to look at the menu. After I looked at the menus and a book of recipies I had at home, I decided I would just order the ingredients from instacart and have them delivered. Well, as it turns out I got charged for two different meal prep options, so I suppose I'll give my review of each even though that wasn't asked for. Everyplate put EVERYTHING in one box. I had to do some sort of grocery scavenger hunt. The recopies were really good though. There are a few I have done twice. I'll take you through my favorite one. Be warned though, this one is high in calories, and I've made some changes to it to make it even easier and tastier.

You will need 

1  Bread roll. Ciabatta is recommended in this recipe but French bread rolls are softer and I like them better for this one. Key is they need to be wide enough to be stuffed with the filling

1 Zucchini 

1 Squash 
    1/4 a cup of vinaigrette split into two equal portions. One portion for the tomatoes (optional) and one portion for the zucchini and squash

1 can of Italian seasoned stewed tomatoes

1 Shallot 

Italian seasoning (to taste)

Salt (to taste)

Pepper (to taste)

Mozzerella cheese (to taste)

Butter or Olive Oil

Biggest frying pan you have (trust me)

Spatulla

Steps:

1. Cut up zucchini and squash and season with Italian seasoning, pepper and salt, set aside

2. Slice shallot lengthwise. Don't dice it! You'll want to taste shallot, not essence of shallot, so chop it up enough so that it is still visible after cooking it with the squash. 

3. Put your frying pan on the stove on medium with a bit of oil and your shallots. Cook until fragrant (you can smell them and they smell good.)  Move them around or they will burn (not that I have experience with that or nothing) Then add your zucchini and squash mixture with a bit of the vinaigrette. You may need to add some more oil, but use your best judgement.  Cook until tender. Move them around to and flip them or only one side will get cooked. You'll know they are tender when you can stick a fork in them and it goes in without resistance. Once tender you can move the mixture to a bowl

4. Now to make your tomato jam. Open your can of tomatoes and drain the juice out like your life depends on it. BUT THE FLAVOR, ROZ. I know, that's why we have the Italian seasoning. Put that in the pan where the shallots and zucchini and squash were with the rest of that vinaigrette and some Italian seasoning. Simmer until the mixture becomes thick. 5-10 minutes. Move it around occasionally or it'll burn. Set aside

5. Now, cut your bread with a bread knife, otherwise your bread will disintegrate  If you want your bread toasted you'll need to add butter to it and put it butter side down in a pan. Once toasted, add your mozzarella to the bread and close it. Wait for the cheese to melt. Remove the bread from the pan and put it on a plate

Now. Assemble. Open the bread. Put the zucchini and squash mixture inside, add tomato jam. BOOM delicious.

I added spinach to mine. Just add it with the zucchini mixture.

The wedges were frozen and seasoned  and they take about 13 minutes make in the air fryer.