Monday, December 2, 2013

Need to Eat More Vegetables? Quick Overview of Recipes for Over 20 Vegetables


Do you feel like you need to eat more vegetables?  I actually like vegetables, but sometimes just feel at a loss for ideas of vegetable dishes to eat.  I have done a brief summary of recipes for 22 common vegetables.  There are 3 recipe summaries for each vegetable, which lists the ingredients and a thumbnail of how to prepare.  If a recipe sounds promising, just follow the link for the full recipe. 

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Artichoke Hearts

Artichoke Hearts
Personal Photo


Plain Roasted Artichoke Hearts:  Combine artichoke hearts, garlic and olive oil.  Roast one hour at 375°.  Remove from oven and add salt, pepper, lemon juice and butter. 

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Rose’s Baked Artichoke HeartsCombine fresh breadcrumbs, curly leaf parsley, Parmesan cheese, Romano cheese, Italian herbs, salt and pepper.  Coat baking pan with oil, and spread artichoke hearts in a single layer.  Sprinkle breadcrumb mixture over artichokes.  Whisk together olive oil, lemon juice, lemon zest, and minced garlic, and pour over breadcrumbs.  Cover with parchment paper, then oil, and bake for 30 minutes at 325°.  Uncover and bake 25-25 minutes. 

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Artichoke Hearts and Tomato Salad:  Cut tomatoes into wedges and artichoke hearts into halves.  Combine olive oil, wine vinegar, minced garlic, basil, tarragon, salt, pepper, and feta cheese.  Pour dressing over artichokes and tomatoes.  Chill before serving. 

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Asparagus

Shaved Asparagus and Brussels Sprouts SaladSeparate Brussels sprouts leaves.  Blanch leaves, cool in ice bath, then drain.  Combine with trimmed and peeled asparagus, and toasted pine nuts.  Whisk together champagne vinegar, orange juice, olive oil, diced shallot, salt and pepper, and pour over vegetables.  Garnish with Romano cheese. 

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Asparagus Gratin:  Simmer asparagus in 1 inch of salted water.  Drain, place in shallow dish, and drizzle with oil.  Tear bread into small pieces and bake at 400° until golden.  Sauté minced shallot in olive oil.  Toss bread crumbs with shallot, parsley, lemon juice, salt, and Parmesan cheese.  Sprinkle asparagus with bread crumbs.  Broil until lightly browned.  Serve with lemon wedges. 

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Roasted Potatoes with Asparagus and Green Beans:  Partially cook fingerling potatoes in boiling water.  Drain and cool.  Slice potatoes lengthwise and place on baking sheet.  Drizzle with olive oil, salt and pepper.  Bake for 10-15 min at 400°.  Toss green beans and asparagus with olive oil, salt and pepper.  Combine with potatoes, and cook an additional 5 minutes. 

Asparagus, Green Beans, and Potatoes
Personal Photo


Asparagus Wrapped in Bacon:  Trim asparagus to remove tough part of the stalk.  Toss with olive oil, salt and pepper.  Wrap bundles of 3-4 stalks with 1 slice bacon.  Bake at 500° for 5 min, then turn and bake 5 minutes.  Reduce heat to 350° and bake 20 minutes.  


Bacon Wrapped Asparagus
Personal Photo

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Beets

Warm Bok Choy Beet and Feta Salad:  Make foil packet with beets, minced garlic and olive oil.  Bake at 425° for 40-60 minutes, until tender.  Cool, peel, and cube.  Cook chopped baby bok choy in a skillet with peanut oil and butter for about 5 minutes.  Combine beets, bok choy and feta cheese.  Serve warm. 

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Arugula and Roasted Beets:  Wrap beets in foil and bake at 400° for 1 hour.  Cool, peel, and dice.  Blend together balsamic vinegar, olive oil, salt and pepper.  Dress arugula with mixture, and divide into 4 servings.  Add red onion, walnuts, and avocado to arugula.  Top with beets and feta cheese. 

Arugula and Roasted Beets Salad
(Personal Photo)


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Roasted Beets n Sweets:  Peel beets and cut into large cubes.  Toss with olive oil and spread on baking sheet.  Bake at 400° for 15 minutes.  Combine olive oil, garlic powder, salt, pepper, and sugar in a plastic bag.  Peel sweet potatoes and cut into chunks.  Chop large sweet onion.  Place potatoes and onions in bag with oil and seasoning and shake to coat.  Add potatoes and onions to beets on baking sheet and bake an additional 45 minutes, stirring after about 20 minutes. 

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Bok Choy

Bok Choy, Carrot, and Apple Slaw:  Cut baby bok choy lengthwise and rinse to thoroughly clean.  Cut into thin strips crosswise.  Toss with coarse salt and set aside to thoroughly drain.  Mix matchstick-cut apple and shredded carrots with lemon juice, grated ginger, salt, pepper, and lemon juice.  Toss bok choy with apple mixture. 

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Sautéed Bok Choy and BroccoliSlice bok choy white stalks into 1-inch pieces, and coarsely chop bok choy leaves.  Peel broccoli stalks and slice ¼-inch thick.  Cut florets into small pieces.  Cover and simmer bok choy stalks and broccoli in water for about 6 minutes.  Uncover and cook for an additional 3 minutes to evaporate water.  Add bok choy leaves, vegetable oil, and chopped garlic, and cook about 2 minutes.  Add ginger juice and soy sauce. 

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Grilled Bok ChoyClean and preheat outdoor grill.  Separate and clean bok choy stalks.  Sprinkle with salt and pepper and lay on grill.  Combine garlic powder, paprika, black pepper and butter.  Brush butter mixture on bok choy stalks, and cover grill.  Turn after 3-4 minutes and brush other side of stalks, and cover grill and cook another 3-4 minutes. 

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Broccoli

Broccoli Casserole:  Cook chopped broccoli and chopped onion in water in a saucepan until tender.  Drain and mix with shredded cheddar cheese, mayonnaise, mushroom soup, and eggs.  Bake at 350° for 30-45 minutes. 

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Broccoli with Mock Hollandaise:  This is my go-to veggie.  Salt broccoli florets and steam until tender.  Blend mayonnaise and lemon juice together, and serve over broccoli. 

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Delicious Broccoli and Cranberry Salad:  Mix together broccoli florets, chopped red onion, chopped celery, and dried cranberries.  Whisk together mayonnaise, sugar, and rice vinegar.  Toss with broccoli mixture, and sprinkle with cashews. 

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Brussels Sprouts

Balsamic Roasted Brussels Sprouts:  Preheat oven to 375.  Trim Brussels sprouts and half lengthwise.  Toss with a couple tablespoons of oil and sprinkle with salt and pepper.  Add 1-2 tablespoons of balsamic vinegar and toss.  Place sprouts on baking sheets cut side down.  Roast for 15 minutes.  Turn and roast another 15 min.  I’ve modified this one and coated with a balsamic reduction after roasting.  Just put some balsamic vinegar in a pan and heat until reduced by about half volume. 


Balsamic Roasted Brussels Sprouts
Personal Photo

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Roasted Brussels Sprouts with Butternut Squash & Nuts:  This is the Brussels sprouts recipe Kelly Ripa cooks at Thanksgiving.  Clean and quarter Brussels sprouts.  Peel and cube butternut squash.  Spread sprouts and squash on baking sheet.  Drizzle with olive oil.  Add chopped pecans, thyme, salt and pepper.  Roast for 20-25 minutes at 425°. 

Roasted Brussels Sprouts, Butternut Squash, and Nuts

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Brussels Sprouts Slaw with Walnuts and Romano:  Cut Brussels sprouts into thin slices.  Toss in a bowl with toasted chopped walnuts, Romano cheese, olive oil, lemon juice and black pepper. 

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Cabbage

Roasted or Grilled Cabbage:  Cut cabbage into quarters and lay each quarter on aluminum foil.  Drizzle with mixture of olive oil, lemon juice, Worcestershire sauce, Kosher salt, black pepper, and bacon bits.  Wrap in foil and roast at 425° for 20-30 minutes for crunchy cabbage, or 60 minutes for softer cabbage. 

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Fried Cabbage with Bacon, Onion, and Garlic:  Core and slice cabbage.  Cook chopped bacon until crispy.  Add diced onion and minced garlic, and cook until onion caramelizes.  Stir in cabbage and cook 10 minutes.  Season with garlic and onion powder, salt, pepper, and paprika.  Cover, reduce heat, and simmer about 30 minutes. 

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Turmeric Cabbage Salad:  Make vegetable mixture of shredded green cabbage, chopped green pepper, chopped red pepper, and onion cut and separated into rings.  Make marinade by bringing apple cider vinegar, sugar, turmeric, celery seed, and salt to a boil in a saucepan.  Pour hot mixture over cabbage mixture.  Cover and refrigerate overnight. 

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Carrots

Roasted Carrots:  This recipe was posted on Pinterest for roasting carrot and zucchini sticks, but notes it can be used for peppers, sweet potatoes and green beans.  Cut vegetables into 3” sticks, of even thickness.  Place parchment paper on baking sheet and spray with olive oil.  Toss vegetables with oil, then season to your taste, such as paprika, cumin, cayenne, crushed red peppers, thyme, rosemary or sage.  You can also use spice blends such as Italian seasoning, Mexican, Cajun, or Old Bay.  Spread vegetables on baking sheet and roast about 20 minutes (depending on what vegetable you choose) at 425°. 

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Carrot and Raisin Salad with Pineapple:  Combine raisins, shredded carrots, and drained crushed pineapple.  Blend together mayonnaise, lemon juice, salt, and sugar.  Mix into carrot mixture. 

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Carrot SouffléCook and mash carrots.  Using mixer, combine with sugar, baking powder, softened butter, beaten eggs, flour, vanilla extract, cinnamon, and nutmeg.  Bake in glass dish for 45-50 minutes at 350°. 

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Cauliflower

Loaded Cauliflower:  Season cooked cauliflower with butter, salt, and pepper.  Top with cheese, ranch dressing or sour cream, bacon, and chives. 

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Mashed Cauliflower:  This was adapted from a mashed potato recipe.  Boil or steam 2 lbs salted cauliflower and 4 cloves garlic until soft.  Drain if boiled, and mash.  Add ¼ cup olive oil and ½ cup evaporated milk, and mix to combine.  Stir in 1/3 cup Romano or Parmesan cheese.  Salt and pepper to taste.  Add chopped chives if desired.  (Try 1 part potatoes, 2 parts cauliflower.)

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Roasted Cauliflower:  Cut florets from one head of cauliflower.  Add 2-3 cloves of garlic.  Toss with 1-2 tablespoons olive oil, and favorite spices or seasoning, such as:  1-2 tsp of herbs or spices such as oregano, smoked paprika, thyme, or red chili pepper flakes.  Other options include lemon zest, Parmesan cheese, fresh lemon juice.  Place on lined baking sheet.  Bake 25-30 minutes at 425. 

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Cucumber

Shepherd Salad:  Peel and chop cucumbers, tomatoes, and sweet onions.  Add salt and refrigerate 30 minutes.  Add minced garlic, lemon juice, and olive oil.  I love this over rice!  


Shepherd Salad over Rice Pilaf
Personal Photo

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Granny’s Cucumber Salad:  My grandma always served this with green beans.  Dice cucumbers sprinkle with salt.  Whisk together mayonnaise, apple cider vinegar, and water.  Pour over cucumbers.  Refrigerate 2-4 hours. 


 Holiday Meal with Green Beans and Cucumber Salad
Personal Photo

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Cacik-Turkish Yogurt and Cucumber Soup:  Grate cucumber and press between layers of paper towel to remove excess moisture.  Mix with yogurt, minced garlic, salt, and dried mint. 

Cacik
Personal Photo

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Eggplant

Panko Crusted EggplantStart tomato sauce by sautéing chopped chili pepper and minced garlic in olive oil.  Add tomato puree and bring to a boil.  Add basil, salt, and pepper.  Reduce heat and cook 5 minutes.  Add tomato paste and cook covered 15 minutes.  Slice eggplant into thick rounds.  Sprinkle with salt and set aside 15 minutes in colander to draw out the bitterness.  Rinse and pat dry.  Combine salt, oregano, garlic powder, thyme, and chipotle powder with Parmesan or Romano cheese and panko bread crumbs.  Coat eggplant rounds on each side with flour, then dip in egg and water mixture, then panko mixture.  Fry in ½” to 1” hot oil, turning only once.  Drain on paper towel. 

Panko Crusted Eggplant is perfect for Eggplant Parmesan
Personal Photo

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Roasted Eggplant and Seasoned Potatoes:  Cut potatoes and eggplant into 1” cubes, and toss with salt, pepper, paprika, lemon zest, &/or chopped herbs.  Pour into a pan with oil, which has been heated to sizzling hot in a 400° oven.  Stir to coat in oil.  Return to oven and roast about 30 minutes, stirring at about 15 minutes.  Remove and add sliced garlic cloves.  Cook another 15 minutes.  Remove and squeeze lemon over eggplant and potatoes. 

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Vegetarian Moussaka:  Thinly slice eggplant, salt, and set aside 30 minutes before rinsing and patting dry.  Thinly slice zucchini and potatoes.  Brown eggplant, zucchini, and potatoes in hot oil, then drain on paper towel.  Sauté onions and garlic in olive oil.  Add vinegar and reduce.  Add chopped tomatoes, lentils, oregano, and parsley.  Cover and simmer 15 minutes.  Layer eggplant, zucchini, potatoes, and feta cheese.  Top with tomato mixture.  Repeat layers and tomato sauce and finish with a layer of eggplant and zucchini.  Cover and bake at 375° for 25 minutes.  Prepare béchamel sauce by combining flour, butter, and milk in saucepan.  Whisk constantly while bringing to slow boil until thick and smooth.  Add nutmeg and black pepper.  Cool 5 minutes and blend in beaten egg.  Pour over vegetables, sprinkle with Parmesan cheese, and bake uncovered another 30 minutes. 

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Fennel

Beet, Fennel, and Carrot Salad:  Trim, quarter and core fennel bulb.  Slice very thinly and place in glass dish.  Grate carrots and beets and place beside fennel.  Toast fennel seeds in a skillet.  Combine in a bowl with sherry vinegar, orange juice, lemon juice, thinly sliced shallot, and coarse salt.  Whisk in olive oil.  Toss with vegetables. 

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Baked Fennel with Parmesan and Thyme:  Trim fennel bulbs and cut lengthwise.  Boil until tender, then drain on paper towel.  Place in baking dish and brush with butter.  Sprinkle with salt and pepper.  Top with Parmesan cheese and sprigs of thyme.  Bake 20 minutes at 450°. 

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Garbanzos with Fennel:  Soak dried garbanzo beans overnight, then drain and rinse.  Place in large pot with vegetable stock, minced garlic, and red pepper flakes.  Simmer until beans are tender, about 45 minutes.  Heat olive oil, minced garlic, basil and diced tomatoes in skillet.  Add fennel and chopped onions to garbanzo beans, and cook 15 minutes.  Add tomato mixture and green peas to garbanzos and heat until peas are cooked. 

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Green Beans

Green Beans in Creamy Mushroom SauceSoak dried porcini mushrooms in ½ cup boiling water for 20 minutes.  Sauté chopped onion in butter.  Add minced garlic and thyme.  Add cremini mushrooms and sauté until they start to caramelize.  Add porcini mushrooms and soak water.  Simmer on medium high about 10 minutes to reduce liquid.  Add heavy cream, Parmesan cheese, salt and pepper and simmer until thickened.  Steam green beans.  Add chopped parsley to mushrooms just before pouring over green beans. 

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Home-style Green Beans:  Cook green beans until tender.  Fry bacon and sautéed chopped onions in drippings.  Add sautéed onions, crumbled bacon, apple cider vinegar, dark brown sugar, salt and pepper to green beans. 

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Chinese Restaurant Green Beans:  Mix soy sauce, honey and water.  Heat butter and olive oil in sauté pan.  Cook salted green beans 7-8 minutes until browned and tender.  Remove beans.  Add garlic to pan and cook about 20 seconds.  Add soy mixture to pan and cook about 45 seconds.  Pour glaze over green beans. 

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Greens/Winter Greens

Swiss ChardParmesan Pie:  Remove stems and large ribs from Swiss chard, and blanch in salted water until softened.  Drain.  Coarsely chop in food processor.  Combine in bowl with egg yolks, heavy cream, Parmesan cheese, salt and pepper.  Bake 45 minutes at 350°. 


Chard Pie
Personal Photo

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Saag Paneer (Indian Spinach and Cheese):  I first pulled Aarti Sequeira’s recipe from Food Network.  Though designated as “easy”, it was quite long. This one is from Tyler Florence.  Blanch spinach until tender, and drain thoroughly.  Cut paneer cheese into cubes and fry in ghee to brown, then remove from pan.  Sauté minced onions, minced garlic, and grated ginger in ghee.  Sprinkle with curry powder and continue to cook 1 minutes.  Add spinach and stir to combine.  Turn off heat.   Add buttermilk and yogurt.  Add paneer cheese and salt.  Serve over rice. 
  
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Kale Crisps with Sea Salt and Lemon:  Remove stems from Tuscan kale, and cut into ribbons.  Toss kale with oil, and place on baking sheet.  Bake at 375° for 8 minutes.  Toss and rotate baking sheet, and return to oven for 7 minutes.  Cool and sprinkle with sea salt and lemon zest. 

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Green Soup (from Reader’s Digest):  Sauté chopped yellow onions in hot oil.  Add water, cover and cook about 25 min.  Cook chopped kale, chard, mustard or turnip greens, and chopped spinach in salted water for about 10 minutes.  Add onions to greens, cayenne pepper, and vegetable broth.  Use immersion blender to puree.  Add cooked rice, or potato cubed and cooked.  Puree all together.  Add lemon juice. 

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Leeks

Leek Gratin:  Cut leeks in half lengthwise and thoroughly clean.  Cover and simmer leeks with heavy cream, salt and pepper about 5 minutes.  Uncover and cook until tender, about 15 minutes.  Transfer to baking dish and sprinkle with Romano cheese, and bake at 375° for 35 minutes. 

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Caramelized Leek Quiche:  Prepare pie crust dough according to Martha Stewart’s Pate Brisee recipe, and place in tart pan (or buy a prepared crust!).  Bake crust at 375°for 10-15 minutes.  Cool shell.  Cut leeks lengthwise and thoroughly clean.  Discard dark green parts.  Slice crosswise into ¼” thick slices.  Cook leeks in olive oil in a skillet, about 10-15 minutes.  Add salt and pepper.  Arrange gruyere cheese on pastry shell, then leeks, then top with more cheese.  Whisk eggs, milk, heavy cream, salt and pepper together and pour over leeks in pastry shell.  Bake at 375°for 30-35 minutes. 

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Savory Sautéed Leeks:  Wash leeks and slice.  Cook bacon, then sauté leeks in drippings.  Make 4 evenly spaced depressions, and crack 2 eggs into each well.  Sprinkle with salt and pepper.  Cover and cook until eggs are set.  Top with crumbled bacon, and chopped chives. 

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Okra

Okra, Tomatoes, and Potatoes:  Pour fire roasted tomatoes into large pot.  Add water, seasoned salt and garlic powder, and bring to simmer.  Add sliced okra.  Cover and simmer 20 minutes.  Add boiled potato wedges, and simmer 10 minutes.  Serve over rice.  

Okra, Tomatoes, and Potatoes
Personal Photo

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Okra and Chickpea Tagine:  Add sliced okra to boiling water and cook 2 minutes, then transfer to ice bath.  Drain.  Heat olive oil in tagine dish or large saucepan.  Cook diced bell pepper until soft, then transfer to a bowl.  Add diced onion, minced garlic, and black pepper to pan and cook in the oil until soft.  Pour in diced tomatoes, bell pepper, vegetable broth, cumin, and cilantro bundle.  Add okra and cook until soft.  Stir in cooked chickpeas and salt, and cook until warm.  Remove cilantro.  Stir in hot sauce and garnish with bell peppers. 

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Okra Rice:  Cook bacon, then remove and crumble.  Drain all but a small amount of drippings.  Sauté chopped onion in drippings.  Add bacon, sliced okra and broth.  Simmer about 15 minutes.  Add rice and water.  Cover and cook until rice is fluffy. 

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Onions

French Onion Soup:  Place thinly sliced onions, olive oil, sugar, thyme, salt, and pepper in baking dish.  Roast covered for 30 minutes at 450°.  Uncover and cook another 75 minutes, stirring every 30 minutes.  Transfer caramelized onions to saucepan.  Stir in broth and water.  Simmer until liquid has darkened, about 20 minutes.  Deglaze baking dish with red wine.  Place pan on range and simmer to reduce liquid until thickened.  Pour into onion mixture.  Season with salt and pepper.  Toast bread with Swiss cheese.  Cut toast into 4 pieces and place 2 on each serving of soup. 

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Festive Onions:  Sauté sliced onions in butter and transfer to baking dish.  Beat together eggs and whipping cream.  Add salt and pepper.  Pour over onions, and top with Parmesan cheese.  Bake 20 minutes at 425°. 

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Onion QuicheCook diced onions in butter until soft.  Beat eggs and add heavy cream and Swiss cheese.  Transfer onions to pie shell and pour egg mixture over top.  Bake at 375° for 30 minutes. 


Quiche with Sweet Onions and Scallions
Personal Photo

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Parsnips

Roasted Root Vegetables:  Peel and slice turnips, parsnips, rutabegas, sweet potatoes, and acorn squash.  Toss with oil, salt, and pepper to thoroughly coat.  Roast at 425° for about 50 minutes. 

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Turnip and Parsnip GratinPeel and slice turnips and parsnips.  Boil in water until almost tender.  Drain and transfer to greased individual serving round baking dishes.  Whisk together milk, flour, salt and pepper, and heat until thickened.  Remove from heat and whisk in Gruyere cheese.  Pour over vegetables.  Heat butter in skillet.  Add panko breadcrumbs and toast in skillet.  Sprinkle panko over cheese sauce and vegetables.  Bake at 400° for 15 minutes. 

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Potato Parsnip Mash:  Peel potatoes and parsnips, and cut into 1” pieces.  Boil in salted water with garlic, until tender.  Drain and return to pot.  Heat milk and butter, then pour over potatoes and parsnips.  Add sour cream and mash with potato masher.  Add salt and stir with fork to fluff. 

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Beautiful Colorful Bell Peppers, Personal Photo

Sweet Peppers

Sweet RedPepper and Beet Soup:  Trim and slice red bell peppers.  Peel and cube red beets.  Heat olive oil in saucepan and add chopped shallots.  Cook until tender.  Add peppers, beets, water, and chicken stock.  Simmer until beets are tender, about 60 minutes.  Cool slightly, and stir in lemon juice, salt, and pepper.  Puree in batches until smooth.  Refrigerate overnight.  Serve with goat cheese, pepper and lemon wedges. 

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Zucchini andBell Pepper with Curry Paste:  Slice zucchini and red bell peppers, and cook until tender in a skillet with olive oil.  Stir in Indian curry paste and coarse salt. 

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PolentaStuffed Peppers:  Sauté chopped onion in butter.  Add water, salt, pepper, and rosemary, and bring to a boil.  Gradually whisk in cornmeal.  Simmer, whisking frequently about 5 minutes, until thickened.  Remove from heat.  Stir in butter, sharp white cheddar cheese, and corn.  Cut red bell peppers in half, and clean inside.  Fill with polenta mix.  Place in baking dish with some water.  Cover and bake at 400° for 30 minutes.  Top with more cheddar, and bake another 30 minutes. 

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Tomatoes

Caprese Salad:  This is a “deconstructed” version.  Make a pesto by pulsing almonds or cashews in a food processor until finely chopped.  Add fresh basil leaves, olive oil, and Parmesan or Asiago cheese, and blend.  Make a balsamic reduction by heating balsamic vinegar in a pan until volume is reduced by approximately half.  Chop tomatoes and mozzarella cheese into cubes.  Top with pesto and balsamic reduction. 

Caprese Salad
Personal Photo

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Tomato Cracker Salad:  Add diced tomatoes and juice to crushed saltines.  Stir to moisten crackers.  Add mayonnaise, minced onion and garlic, salt, pepper, and Creole or Cajun seasoning.  Consistency should be like potato salad.  Refrigerate several hours. 

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Tomato Tart:  Drizzle head of garlic with olive oil.  Wrap in foil and bake at 350° for 45 minutes.  Cool, then squeeze cloves out and mash.  Prepare pie crust dough according to Martha Stewart’s Pate Brisee recipe, and place in tart pan (or buy a prepared crust!).  Chill crust 30 minutes, then spread garlic on crust, then fontina cheese.  Arrange sliced tomatoes in an overlapping pattern.  Sprinkle with salt and pepper.  Top with more cheese, and olive oil.  Bake at 400°for 45 to 55 minutes.

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Yellow Squash

Squash Casserole with Sour CreamWash yellow squash, and cut into chunks.  Boil in water with chopped onion until squash is tender.  Drain, pour into a bowl and mash.  Add cream of chicken soup, grated carrot, sour cream, cheddar cheese, and dressing mix.  Pour into greased casserole dish.  Top with more dressing mix.  Distribute cubes of butter over top.  Bake at 350° for 30 minutes. 


Squash Casserole
Personal Photo

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Fried SquashScrub squash and slice lengthwise about ¼” thick.  Salt and dust with flour.  Fry in hot oil at least ¼” deep.  Drain on paper towel. 


Fried Squash
Personal Photo

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Zucchini and Yellow Squash Gratin:  Clean zucchini and yellow squash and cut crosswise.  Cook squash, minced garlic and shallots and squash in a pan in butter until tender crisp.  Add heavy cream and cook about 5 minutes.  Remove pan from heat and add panko breadcrumbs and Parmesan cheese.  Pout into baking dish.  Top with additional breadcrumbs  and cheese.  Sprinkle with salt and pepper.  Bake 10 minutes at 450°. 

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Zucchini

Roasted Tomatoes, Onions and Zucchini:  Arrange zucchini, roma tomato, and sweet onion slices in a baking dish.  Top with olive oil, minced garlic, thyme, salt and pepper.  Cook for 25 minutes at 375°. 

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Zucchini Chips:  Slice zucchini into rounds very thinly with a mandolin.  Dry thoroughly between layers of paper towel.  Place zucchini on baking sheets lined with parchment.  Arrange closely in rows, but do not overlap.  Brush zucchini with olive oil.  Sprinkle lightly with salt.  Bake at 225° for 2 hours or more.  Cool before removing from pan.  Store up to 3 days in airtight container. 

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Easy Cheesy Zucchini Bake:  Cut zucchini and yellow squash into half moon slices.  Combine with basil, sliced green onions, thyme, garlic powder, Parmesan cheese, and mozzarella cheese.  Sprinkle with salt and pepper.  Pour into baking dish and bake at 350° for 20 minutes.  Top with additional cheese and return to the oven for 10 to 15 minutes. 

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