Friday, March 16, 2012

Pastels are Pretty

Spring has sprung, and with 80 degree weather in Chicago-I am dreaming about gorgeous pastel weddings.  Love these color schemes.

















 All Photos via Pocket Full of Dreams






Photos Via Bride Chic

Recipe of the Day
Roasted Vegetable Tortilla Lasagna Via A Pretty Life in the Suburbs

Roasted Vegetable Tortilla LasagnaRecipe adapted from Perry's Plate
This recipe takes about 1 1/2 to 2 hours to make from start to finish.
Easily serves a family of 5.

2 bell peppers (I used 1 green and 1 yellow), cut into slices
1/4 head of cauliflower, cut into bite sized chunks
1 small yam, peeled and cut into bite sized chunks
1 onion, cut into half and sliced
1 small zucchini, sliced thin
1 cup corn, fresh or frozen
1 cup sliced mushrooms
2 cloves of garlic, minced
1 1/2 tsp cumin
salt & pepper
3 tbsp olive oil
2 cups salsa
1/2 cup chopped cilantro
2 cups shredded cheese (You can use any kind you like. I used marble.)
6 tortillas (You can use corn or whole wheat tortillas.) (I used 2 small tortillas for each layer.)

Sour cream for serving.
  • Preheat your oven to 425 degrees.
  • Prepare a cookie sheet by lightly oiling it.
  • Have all your vegetables cut up, then toss them with the oil, garlic, cumin and salt & pepper.
  • Spread the vegetables out onto the cookie sheet, and bake them for 30-40 minutes, but make sure to shake the pan or stir them every 10 minutes or so to prevent burning.
  • Once the vegetables are done, remove them from the oven and set aside.
  • Then reduce the oven temperature to 350 degrees.
  • Combine the salsa with the chopped cilantro.  Set aside.
  • Now it's time to put it all together!  Get out an 8x8 baking dish.
  • Spread out 1/3 of the salsa mixture, into the bottom of the baking dish.
  • Layer on the tortillas to completely cover the salsa. (I used 2 small ones for each layer.)
  • Layer on 1/3 of the roasted vegetables.
  • Layer on 1/3 of the shredded cheese.
  • Layer on another layer of tortillas, then 1/3 of salsa, 1/3 of the veggies, 1/3 of the cheese.
  • Add another layer of tortillas.
  • Spread on the rest of the vegetables, then the salsa, then top with the remaining cheese.
  • Bake for 20-30 minutes, or until the cheese is slightly browned and the dish is bubbling.
  • Serve with dollops of sour cream!  Yum!
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