Archive for the ‘Vegetables’ Category

Smushed Apples and Sweet Potatoes

September 30, 2011 Leave a comment

2 large sweet potatoes, peeled and diced
2 tbsp butter
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1 Granny Smith apple – peeled, cored and sliced
1/8 cup milk

Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.


Categories: Side Dishes, Vegetables

Baked Sweet Potatoes

April 15, 2011 Leave a comment

2 tbsp olive oil
2-3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Preheat oven to 350.  Spray bottom of an 11×7 or 9×13 glass baking dish.

Wash and peel sweet potatoes.  Cut into 1″ cubes.  Place them into the baking dish and toss with olive oil to coat.  Sprinkle with oregano, salt and pepper.  Bake for 60 minutes or until tender.  Stir half way through baking.

(Recipe from

Categories: Side Dishes, Vegetables

Summer Squash Quesadillias

October 17, 2010 Leave a comment

2 cups shredded cheddar cheese
1/4 cup shredded parmesan cheese
Handful fresh basil leaves
Handful fresh curled parsley
2 garlic cloves, crushed
Large handful cherry tomatoes, quartered
1 red pepper, grilled, then diced
1 large summer squash, grilled, then diced
8 soft taco size tortillas

Place cheeses, basil, parsley and garlic into a large mixing bowl.  Quarter the cherry tomatoes and add to bowl, mix together.

Grill red pepper and squash slices.  Dice and mix into cheese mixture.

Fill each tortilla with filling, fold in half and grill until crispy.  Let cool and then cut into triangles before serving.

Categories: Appetizers, Vegetables

Bacon Squash Saute

April 26, 2010 Leave a comment

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings.

In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon. 

Categories: Side Dishes, Vegetables

Parmesan Butternut Squash

December 1, 2009 Leave a comment

1 butternut squash (2 1/2 lbs)
1/4 cup butter
2 cloves of garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated fresh Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Categories: Side Dishes, Vegetables

Dilly Vegetable Medly

January 18, 2009 Leave a comment

1/4 cup olive oil
2 tbsp minced fresh basil
2 tsp dill weed
1/2 tsp salt
1/2 tsp pepper
7 small yellow summer squash, cut into 1/2″ thick pieces
1lb. Yukon Gold potatoes cut into 1/2″ cubes
5 small carrots, cut into 1/2″ slices

In a large bowl, combine the first 5 ingredients. Add vegetables and toss to coat. Place half the vegetables on a double thickness of heavy-duty foil (about 18″ square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minute or until potatoes are tender, turning once.

Categories: Grill, Side Dishes, Vegetables

Veggie Pizza

December 18, 2008 Leave a comment

2 pkg crescent rolls
2 pkg cream cheese
1/2 cup mayo
1 tsp garlic salt or powder
1 tsp Lawrys seasoned sat
1 tsp dillweed
chopped broccoli, cauliflower, carrots and black olives

Put crescent rolls in jelly pan, slice small holes so it does not rise. Bake 11 minutes at 375. Cool completely.

Mix cream cheese, mayo, garlic salt, lawrys and dillweed. Spread over crust.

Spread 1/2 to 2/3 cups broccoli, cauliflower, carrots, and black olives over dip, press in.

Categories: Appetizers, Snack, Vegetables