Tomato & Pesto

Pesto Sauce
Tomatoes

Top sliced tomatoes with Pesto sauce.

Salad

Mixed baby Spring Lettuce
Baby Spinich

Then add and change to liking

Dried fruit Raisins, Cranberries, Apricot

Fresh Fruit: Strawberries, Blueberries, Peaches

Canned Fruit: mandarin Oranges, pears, etc...

Beans: Black, White, Kidney

Veggies, Carrots, Peppers, Onion, Tomatoes, zucchini, squash, Corn, etc...

Cheese: Goat, Feta, Pepper Jack, Cheddar...

Crushed Chips: Wanton, Tortilla, Bagel....

Braised Carrots and Fennel

By Rachael Ray

6 large carrots, peeled

2 large bulbs fennel

1 large onion

1 teaspoon sugar

Salt

2 tablespoons extra-virgin olive oil

3 tablespoons chopped dill

3 tablespoons chopped chives

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Green Beans with Caramelized Red Onions

By eatingwell.com

1 tablespoon extra-virgin olive oil
3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each
1 pound green beans, trimmed
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons light brown sugar
1/4 teaspoon salt
Freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain.

Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted, plus more for the preparing the pan

2 tablespoons packed dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch freshly grated nutmeg

Freshly ground black pepper

1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Garlic Mashed Potatoes

Potatoes

Heavy Cream

Butter

Fresh Minced Garlic

Salt and Pepper

Dill or/ and Basil (fresh if you can)

Cut up potatoes and boil. When they are done, drain and blend with mixer then add butter and heavy cream enough to make them nice and creamy then add seasonings and garlic.

Oven Fries

Thinly chop potatoes

Oil (olive)

Bake 450 until golden brown. Take out and season with Garlic salt and basil.

Hash Brown Potato Casserole

By Grandma Moselle Morey

2 Lb frozen hash browns

¾ c diced onion

1 tsp salt

¼ tsp pepper

1 c cream of chicken soup or mushroom

16 oz sour cream

8 oz shredded sharp cheese

Thaw potatoes. Mix all ingredients together. Put in 9X13 pan. Bake for ½ hour @ 400 or 350 for 1 hr. Freezes well after baking.

Greek Salad

Tomatoes chopped in large wedges

Red onion thinly sliced or wedges

Green peppers chopped in large wedges

Feta cheese

Olives sliced

Capers

Italian dressing

Mix all together.

Asian Slaw

¼ c rice-wine vinegar

2 TBS teriyaki marinade

2 TBS Sugar

1 TBS sesame oil and soy sauce

2 tsp minced hot chile peppers

Whisk together until sugar is dissolved.

6 c finely shredded Napa cabbage

1 red pepper sliced thin

2 cucumbers thinly sliced

3 scallions, chopped

1 c cilantro leaves

2 TBS toasted sesame seeds

Mix everything but cilantro and sesame seeds to dressing. Refrigerate 1 hr. Toss with cilantro and seeds and serve.

Tomato Mozzarella Salad

Cherry Tomatoes

or sliced Tomatoes

Fresh mozzarella balls or sliced

Italian dressing

Fresh Basil

Mix together. Serve.

Gulliver’s Creamed Corn

2 (20 oz) pkg frozen corn

1 c whipping cream

1 c milk

1 tsp salt

6 tsp sugar

pinch of white or cayenne pepper

2 TBS melted butter

2 TBS flour

Combine all ingredients, except butter, in pot and bring to boil. Simmer 5 min. Blend butter with flour, add to the corn, mix well and remove from heat.

Waldorf Salad

¼ c yogurt

1 TBS fresh lemon juice

½ tsp salt

¼ tsp pepper

2 c apple chopped

½ c celery thinly sliced

½ c halved grapes(Can use raisin's or dried cranberries)

¼ chopped nuts

Optional : Honey and Cinnamon

Whisk together yogurt and lemon juice and seasonings then mix with the rest of the ingredients serve on lettuce or eat as is. Can change out fruit to make different flavor.

Steamed Zucchini & Squash

by Granny

Sliced Zucchini
Sliced Squash
Can Rotel tomatoes

Steam them all together.

Grilled Zucchini with Romesco Sauce

From Executive Chef Bobby Flay1998

4 medium zucchini, cut on the bias into ¼”slices

Romesco sauce *

salt

pepper

1. Prepare a grill.
2. Five minutes before grilling, marinate the zuccini slices in 1 cup of the Romesco sauce.
3. Season the zuccini with salt and pepper to taste and grill until tender, about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the side.
Makes 8 servings.
*Romesco Sauce
1/4 cup pure olive oil

1/4 cup peeled garlic cloves

1 red bell pepper, roasted, peeled and seeded

2 plum tomatoes

2 ancho chiles, soaked in boiling water until soft, seeded

1 slice of white bread, crust removed, cut into small cubes

1/4 cup red wine vinegar

1/4 cup red wine

1/4 cup shelled hazelnuts

1 tablespoon honey

salt

pepper

1. Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it's done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.