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Veggie Casserole

Thanks Dustin Konigsberg for this tasty sounding recipe!

  • 2 medium squash
  • jalapeno
  • kalamata olives (large handful)
  • 2 potatoes (sweet recommended)
  • 1 small onion; 3 garlic scapes
  • 1 large kohlrabi
  • dandelion greens (.25 lbs)
  • 1/4 cup pepper jack cheese
  • 1/2 cup low-fat mozzarella cheese
  • olive oil

- Cook 2 medium sized potatoes (I typically used the microwave setting as it is a lot faster)
- Put dandelion greens in boiling water for 10 minutes; run under cold water to stop from cooking
- Dice squash, onion; scapes; kohlrabi
- Preheat oven to 400 degrees
- Heat saute pan to medium heat; add olive oil and cook squash, onion, scapes, and kohlrabi for about 10 minutes
- Add dandelion greens and skinned and chopped potatoes to mixture and cook another 5 minutes
- Dice jalapeno (de-seeded) and olives
- Cut up pepper jack into small slices and shred mozzarella
- Lightly spray a caserole pan and add saute mixture; top with jalapenos and olives; top with cheeses
- Bake for 10 minutes (or longer if you like cheese well done)
- Enjoy!

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