INGREDIENTS
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
3 Tablespoons light olive oil
DRESSING
1/2 cup fresh basil
1/3 cup grated fresh pecorino romano cheese (used a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons light olive oil
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool.
Put the basil, pecorino romano, balsamic vinegar and light olive into the food processor and blend. Spread this mixture over the zucchini. Then cut zucchini into large pieces diagonally. Layer in bowl or place on platter.
- Brussel Sprouts
- Craisins
- Balsamic Vinegar
- Honey
- EVOO
- Salt
- Pepper
DIRECTIONS: Trim rough ends off brussel sprouts, cut in half, then rinse. Dump them onto a large sheet pan. Add a handful of craisins. Drizzle with balsamic vinegar, honey and extra virgin olive oil. Season with salt and pepper and toss to coat all well. Place sprouts flat side down so they brown underneath and crisp on top.
You could roast at 425 degrees until sprouts are tender for 20 to 30 minutes. I added to a 350 degree oven while cooking something else and they were perfect in about 40 minutes.
Ingredients
- 6-8 ea banana peppers or zucchini slice in half, remove seeds
- 16 oz ground turkey or chicken sausage
- 8 oz cream cheese
Instructions
-
pre heat oven to 375
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cook turkey or chicken sausage in a large skillet until no linger pink. transfer to mixing bowl and let cool slightly
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add cream cheese and half of the cheddar to the sausage and stir to combine. place in fridge for 10 minutes to cool
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once cooled, press into the peppers or zucchini. place on baking sheet
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bake for 13 minutes
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remove from oven, sprinkle remainder of cheddar and broil 2-3 minutes or until cheese begins to brown
Ingredients
- 4 each Large sweet potatoes or 8 small
- 1/4 cup Olive oil
- 1 each onion – medium to large or 2 smaller
- 4 cloves Garlic 4 small to medium cloves
- 1 inch fresh ginger grated
- 3 cups leafy greens
- 2 tbs mild Indian curry
- 1 package Edamame (optional)
- 1 1/2 cup Quinoa rinsed in cold water
- 3 cups Chicken stock (or salted water) Chicken stock for best results
- 3 tbs olive oil or butter for baking the potatoes
- 1 each lemon to squeeze over dish
Instructions
-
Peel potatoes, slice to 1/4 inch
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Toss potato slices with salt and olive oil
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place on baking sheet that has been oiled well
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cover with foil or another baking sheet
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place in cold oven, turn on to 450 – the gradual heating up is good for flavor
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bake for 30 min, until dark orange and soft
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uncover, and bake for about 15 minutes, turning over a couple of times – until caramelized
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While potatoes bake:
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in medium pot heat up the 1/4 cup olive oil and sauté the onions
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then add garlic, ginger and curry powder and sauté until sizzling and fragrant
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add the greens and stir until wilted
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add the Quinoa to the pot with the broth
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simmer under lid for about 15 minutes
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fluff with fork and add butter or olive oil if needed (optional)
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put the Quinoa on a dish and cover with potatoes with a squeeze of lemon
-
optionally add the edamame
INGREDIENTS:
- 1 can red kidney beans
- Bigger can of baked beans 24 oz Bush’s regular
- Lima bean-green small
- Lima bean–yellow small can substitute other beans
- 1/2 pound of bacon
- One chopped purple onion
SAUCE:
- 1 cup brown sugar
- 1/2 cup white vinegar
- 1 tsp. dry mustard
Instructions
-
Drain the beans except the baked beans.
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Fry the bacon then sauté the onions.
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Put the beans in a glass lasagna dish, sprayed with pam.
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Add the bacon and onions and the sauce.
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Bake 350 for one hour.
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Covered for the first half hour then uncovered for the last 30 minutes.
Ingredients
- 32 oz shredded potatoes Buy frozen – thaw first
- 8 oz sour cream can use low fat
- 1 stick butter melted
- 1 can cream of chicken soup
- 2 cups mild cheddar shredded
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups corn flakes (measured before crushing) crushed in blender if measured after crushing – 1 cup
Instructions
-
Preheat oven to 350 degrees
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mix all ingredients except corn flakes
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pour into greased aluminum pan – half tray
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sprinkle the corn flakes on
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bake at 350 for 50 to 60 minutes
-
can make ahead of time and bake that day
Ingredients
- 1 cup rice
- 1 tbsp butter
- kosher salt to taste
- 1 lime’s zest
- 1 lime’s juice
- 1/2 cup cilantro
Instructions
-
cook rice
-
add butter, salt, lime zest, lime juice, cilantro
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serve
Ingredients
- 1.5 lb Brussel Sprouts bag
- 2 tbsp EV Olive Oil spritzed on
- 1 tbsp Balsamic Vinegar to taste
- 1/3 cup Cranberries liberal amount
- 1/3 cup Pecans optional – finely chopped
- Bacon optional – to taste
- Salt optional – to taste
- Pepper optional – to taste
- 1/3 cup Parmesan Cheese optional – to taste
- Butter optional – to taste
Instructions
-
Preheat oven 375
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Toss trimmed and halved Brussels sprouts in olive oil and salt, and arrange them with their flat sides down on the pan so they can get tender on the inside and crispy on the outside.
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While the Brussels sprouts are in the oven, soak the dried cranberries in a bowl of warm water so they get nice and plump
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Toss the sprouts halfway through cooking, and when they’re almost done, sprinkle the pecans (optional) on top and return the pan to the oven. Now you’re roasting your sprouts and toasting your pecans at the same time!
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Once the sprouts are out of the oven, transfer the sprouts and pecans to a serving platter. Drain the cranberries and sprinkle them on top. You’re almost done.
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Drizzle good-quality balsamic vinegar on top, sprinkle with Parmesan or add a few little pats of butter (both optional, if you’re watching your dairy intake), and season with additional salt and pepper. Serve warm, or at room temperature. These sprouts are irresistible either way.