Red Roasted Carrots

I found this simple recipe from this blog, Rachel Schultz.  If you do not have sesame oil, just use a some more olive oil in its place.  This is a great recipe for roasted carrots! -Kristin

8 carrots, peeled and sliced diagonally in about 1/2 inch pieces

1 Tablespoon olive oil

1 teaspoon sesame oil

1/4 teaspoon cinnamon

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

• Mix all the ingredients together and place on a baking sheet in a single layer.  
• Roast in a 400 degree oven for 20-30 minutes. 

Cauliflower and Broccoli Gratin

This is a recipe a got from a lady at church.  She brought it to a potluck and it was a hit.  Very delicious! -Kristin

5 cups cauliflower
5 cups broccoli
2 cups milk
1/4 cup and 1 Tablespoon butter, divided
1/3 cup flour
2 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
dash of cayenne
1/2 cup Panko crumbs
2 cups shredded cheddar cheese

• Preheat oven to 425 and grease a 9x13 pan.
• Cook cauliflower and broccoli in salt water for about 3 minutes or till almost tender.  Remove from heat and drain.  Then put the veggies in the 9x13 pan.
• Microwave milk for 2-3 minutes till steaming hot but not boiling.
• In a saucepan melt 1/4 cup butter and whisk in the flour until smooth.  Cook 30 seconds, whisking continually.
• Whisk in the hot milk and return to a boil.  Reduce heat and simmer for 5 minutes or until thickened.  
• Whisk in the salt, pepper and cayenne.
• Pour the milk mixture over the vegetables.
• Top with cheese.
• Melt the remaining 1 Tablespoon of butter and mix in the Panko crumbs.  Sprinkle over the cheese.
• Bake uncovered for 30-40 minutes.

Zucchini Patties

This recipe is for anyone, zucchini lover or not!  Very, very, yummy!  A great way to use up all that garden zucchini!  -Kristin

1 large zucchini, shredded
1/2 cup grated Parmesan cheese
1 cup Panko crumbs
1 minced, garlic clove
1 egg
salt and pepper to taste
1-2 Tablespoons oil

• Combine all, except the oil, and press into patties of desired size.
• Heat up a griddle or frying pan and add the oil.
• Fry up the zucchini patties until lightly browned on both sides.

Sweet Potato Salad

This is a recipe from my friend Allison.  This is very simple and delicious.  -Kristin

4 sweet potatoes, diced, cooked and cooled
1/4 cup mayonnaise
4 celery ribs, cut into 1/4-inch slices
1 small red bell pepper, diced
1 cup pineapple tidbits
1 Tablespoon pineapple juice
2 green onions, white and green parts, finely chopped
salt and freshly ground black pepper
1/2 cup coarsely chopped pecans, toasted
1/4 cup freshly diced chives, Optional

• In a large bowl add the potatoes, mayonnaise, celery, red pepper, pineapple, juice, green onions and toss gently.  
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, fold in the pecans and garnish with the chives.

Basil Green Beans

This is a recipe from my friend Janice.  She is an amazing cook and I have been blessed with some new recipes from her that I will be posting. This recipe I changed a bit on accident because I was confused at what kind of beans she used.  The original recipe from her is made using fresh green beans, but I used frozen ones (the long frozen green beans from Aldi) and it turned out awesome.  This recipe is very general, just use it as a guide to make some yummy green beans that look so nice.   -Kristin

long, fresh green beans from Costco, microwave according to directions  (or 1 frozen package of long frozen green beans, **not french cut!)

1/4 c. oil

1/2 sweet pepper, diced

1/4 c. onions

1 garlic clove, minced

salt

pepper

basil

1/3-1/2 c. shredded Parmesan, opt.

• Heat oil in a pan.
• Add the diced pepper, onions and garlic clove and saute for a couple minutes until the onion is tender.
• Add the green beans and saute 7-8 minutes until crisp tender.
• Season with salt, pepper and basil.
• Mix in shredded Parmesan if using.

Vegetable Casserole

This is a wonderful cheesy dish my mom made when I was growing up. I love the saucy vegetables with the crumbs on top. I always make this around the holidays but it would really be good any time of year.-Sarah

16 oz. frozen cauliflower

16 oz. frozen broccoli

16 oz. frozen Brussels sprouts

can of cream of mushroom soup

8 oz. Cheese Whiz

1 cup crushed Ritz crackers

1/4 cup butter, melted

• Cook vegetables until just tender, steaming works well too.
• In a small saucepan heat the cream of mushroom soup with the Cheese Whiz until well mixed.
• Making sure vegetables are well drained toss them with the cheese sauce and spread into a lightly greased 9x13 pan.
• Mix cracker crumbs with butter and sprinkle over vegetables.
• Bake at 350 until heated through.

Grilled Sweet Potatoes

I started making these over the summer and we loved them! Kristin also loved them and that's why we are friends, just kidding, but we both love sweet potatoes! Hope you give these a try.-Sarah

sweet potatoes, diced

maple syrup

butter

salt

• Lay out a large square of foil. In the center place desired amount of diced sweet potatoes.
• Drizzle with maple syrup and season with salt.
• Dot with butter.
• Fold up and seal foil. Grill over med-low heat until sweet potatoes are soft. I put the packet on with whatever meat I'm grilling and leave it on the entire time, checking it when the meat is done.

Sweet Potato Pillows

This is a new and awesome way to make sweet potatoes.  My girls named these because they remind them of little pillows.  They are super soft on the inside and almost crispy on the outside and super delicious!!!  -Kristin

Sweet potatoes, cut in thick 3/4 inch rounds and then in half
Olive oil
salt

• Preheat oven to 350.
• Mix together the sweet potatoes with some olive oil and place on a greased baking pan.
• Bake at 350 for 20 minutes. 
• Turn potatoes over. Then turn the heat up to 400 and bake another 20 until done. 

Delicious Baked Acorn Squash

This is a great, easy way for yummy baked acorn squash.  This recipe is from Pioneer Woman Cooks. -Kristin

Acorn squash, halved and cleaned out
Salt
Butter
Brown sugar
Maple syrup

• Place acorn squash in a baking dish.
• Sprinkle the squash with salt.
• Place 1/2 T. butter in each half.
• Place 1/2 t. brown sugar in each half.
• Place 1/2 T. Maple syrup in each half.
• Place about 2 cups of water in the bottom of the baking dish and cover with foil.
• Bake at 400 for 30 minutes covered and 35 minutes uncovered.

Butternut Squash Puree

This is another fabulous recipe off the Pioneer Woman's website. I love squash but getting my family to eat it is not so easy. I usually end up with it all to myself....I really don't mind- especially with this stuff. It is creamy deliciousness!!! -Kristin

1 Butternut Squash
1/2 stick butter
2-4 T. maple syrup
Dash of salt

• Slice the squash lengthwise and clean out the seeds.
• Place face down on a baking sheet and pour a cup of water on it.
• Bake at 350 for 30-50 minutes until a fork goes in easily.
• Remove from oven.
• Cut the butter into a bowl.
• Scrape the flesh out of the squash and place over the butter.
• Pour the maple syrup over.
• With a potato masher, mash the squash until large chunks are gone.
• Add a dash of salt.
• Place the mixture into a food processor or blender and puree.
• Taste and add more maple syrup if desired.

Spaghetti squash with mushrooms

I'm so glad my family likes spaghetti squash. We love this, it is a great side dish for any meal. -Sarah

1/2 spaghetti squash, cooked and scooped out of shell
2 T. olive oil
8 oz. mushrooms, sliced
small onion, diced
1 garlic clove, minced
salt
pepper
1/4 t. oregano
Parmesan or Asiago

• Saute the mushrooms, onion and garlic in olive oil. Season with salt, pepper and oregano.
• Toss with spaghetti squash and heat through, adjust seasonings. Sprinkle with cheese.

Sauteed Spinach with Pine Nuts

This is another awesome recipe off of the Nourishing Gourmet's website.

I love spinach and am always looking for new ways to enjoy it. This has awesome flavor and makes a perfect side dish! -Kristin

2 Tablespoon of olive oil

1 small onion, chopped

1 garlic clove, minced

6 c. baby spinach leaves, washed and dried (this really cooks down!)

1/4 c. pine nuts

fresh lemon juice

salt to taste

• In a large skillet, heat oil over medium high heat until hot. Add the onion and saute until soft and slightly browned (about 10 minutes).
• Stir in the garlic clove.
• Add the spinach leaves and stir until they wilt down.
• Remove from heat and squeeze a little lemon juice over, toss in pine nuts and season with salt to taste.
• Serve immediately.

Squash Fries

I love squash! I love it all year long. When I found this recipe online I thought it was genius! Butternut squash is one of my favorites, and we all love fries! -Sarah

1 medium butternut suash, thinly sliced
olive oil
kosher salt
pepper

• Place squash slices in a bowl. Drizzle enough olive oil over to give all slices a thin even coat. (careful not to use too much, it will make them soggy)
• Season with salt and pepper. Mix well (I use my hand).
• Bake at 400 degrees turning until desired doneness. Will take about 30 minutes.

Italian Style Vegetables

This is a version of a recipe served to me by my friend Marie. I've been wanting to play with this recipe since I first had it at her house. This is my version and it can be adjusted according to your tastes, and ingredients on hand. -Sarah

green beans, or broccoli (about 1#)
garlic
olive oil
diced canned tomatoes (8-14 oz.)
basil
shredded Asiago or Parmesan cheese

• Heat olive oil in pan, add fresh minced garlic and cook a few minutes (don't brown).
• Add vegetables and tomatoes, (if using frozen green beans thaw 1st and remove excess liquid)
• Season with salt, pepper, and basil and whatever else sounds good or compliments your dinner.
• Cook through and top with cheese, if desired before serving.

Marie's Sweet Potato Fries

I got this recipe from my friend Marie, I love sweet potatoes and these fries are awesome! I'm so glad my family loves them as much as I do! -Sarah

3 medium sweet potatoes
1/4 cup olive oil
1 t. kosher salt
1 t. paprika
1/2 t. cinnamon

• Cut sweet potatoes in even slices. The thinner they are the quicker they will cook and also get crispier.
• Place in a large bowl and add olive oil and seasonings. Mix well until all pieces are well coated. I use my hand.
• Place on lightly greased cookie sheets in a single layer.
• Bake at 425 degrees flipping fries over every 10 minutes. Bake about 30 minutes until desired doneness.

Braised Cabbage

This is a fantastic way to fix cabbage. My whole family likes cabbage, but I don't have many great recipes featuring it, this recipe changes that! -Sarah

1/2 head of cabbage (about 1 pound)
1/4 cup chicken broth
1/4 cup olive oil
1 large onion, thickly sliced
carrots, peeled and thickly cut
salt and pepper
1/4 t. crushed red pepper flakes

• Cut cabbage into wedges. Place in a lightly greased 9x13 pan in as much of a single layer as possible. Cut wedges about 1 inch thick at widest part. Add onions and carrots.
• Drizzle cabbage with olive oil and chicken broth. Generously salt and pepper. Sprinkle with crushed red pepper flakes.
• Cover tightly with foil and bake at 400 degrees for about 1 hour, until cabbage is tender. Remove foil and bake an additional 10-15 minutes until lightly browned.

Yummy Broccoli

This is a recipe from the Food Network chef Ellie Krieger. This is very good...I love new ways to make broccoli, because we eat it a lot! -Kristin

1 bunch broccoli (about 1 1/4 pounds)
1 T. water
2 T. olive oil
2 cloves garlic, minced
1/2 c. fresh bread crumbs made from day old whole wheat bread or 1/4 c. plain (store bought) bread crumbs
1/4 t. dried oregano
1/4 t. salt
pinch of pepper

• Cut the broccoli into spears and place in a large microwave safe bowl with the water. Cover tightly and microwave on high for 5 minutes.
• Drain the broccoli well and set aside.
• While the broccoli is cooking, heat the oil in skillet over medium-high heat.
• Add the garlic and cook for 1 minutes.
• Add the remaining ingredients and cook, stirring, until the crumbs are toasted and golden brown, about 2 minutes.
• Add the broccoli, toss to coat with bread crumbs and serve.

Roasted Vegetables

This is a great way to use up some of that produce that has seen fresher days! Almost anything goes great in this, it's such a simple recipe, but has so much great flavor. -Sarah

Italian salad dressing
mushrooms
carrots
bell peppers
onion
zucchini

• Toss vegetables in salad dressing. Spread onto greased jelly rolled pan and sprinkle with salt and pepper.
• Bake at 450 degrees 30-40 minutes. Tossing vegetables a few times during cooking. Check seasonings before serving.

Broccoli Side Dish

This is from my friend Shannon, it's quick, delicious and only dirties one dish! This recipe is a definite keeper! -Sarah

5 cups broccoli florets (approximately)
2 T. melted butter
4 t. soy sauce
2 t. brown sugar
1/2 t. minced garlic

• Place broccoli in a casserole dish with a lid.
• Combine remaining ingredients and pour over broccoli.
• With lid on casserole dish, microwave 3-5 minutes, depending on how cooked you like it. Stir and serve.

Sauteed Zucchini

I have always loved zucchini, but I usually cook it with butter, I tried to make it without all the added fat and it was awesome! This is the way that we like it prepared. -Sarah

1 onion, sliced in wedges
3 medium zucchini, sliced
1# baby portabella mushrooms, or regular mushrooms, sliced
1 oz. finely shredded Asiago cheese
salt and pepper
dried basil

• Cook onions in a little water until just beginning to soften. Add zucchini and mushrooms, salting and adding more water if needed. Season with basil.
• When zucchini is almost cooked through sprinkle with a little cheese and flip vegetables over to brown slightly. Repeat process and sprinkle with remaining cheese to serve.