Category: Vegetables
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Green Onion Smashed Potatoes
6 green onions 1/2 cup olive oil, divided Salt and pepper to taste 10 new potatoes, quartered 1 bulb roasted garlic 6 tablespoons butter
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Fresh Creamed Spinach
1 pound fresh spinach leaves 1 tablespoon olive oil 2 teaspoons minced dried onion 1/4 teaspoon grated nutmeg 4 ounces cream cheese, softened
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Winter Roasted Carrots
Cooking oil spray 2 pounds baby carrots (see note) 4 small onions 6 cloves garlic 2 tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon black pepper 2 teaspoons balsamic vinegar
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Copy Cat Cracker Barrel Hash Brown Casserole
1 (26-ounce) bag frozen country-style hash browns 2 cups shredded Colby cheese 1/4 cup minced onion 1 cup milk 1/2 cup beef stock or canned broth 2 tablespoons melted butter, divided Dash garlic powder 1 teaspoon salt 1/4 teaspoon ground black pepper
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Sweet Potato Casserole
3 c. mashed sweet potatoes 1 c. sugar 1/2 c. melted butter 2 eggs beaten 1/2 c. milk 1 tsp. vanilla 1/2 tsp. salt Topping: 1 c. brown sugar 1/3 c. flour 1 c. whole or chopped nuts 1/3 c. melted butter
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Colorful Vegetables
2 Tbs. butter 2 medium zucchini, sliced 2 c. sliced mushrooms 1/2 green pepper, cut into strips 1/2 tsp. ground cumin Salt & pepper to taste 1 c. finely chopped tomato 1/4 c. chopped green onion
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Fried Green Tomatoes
1 c. cornmeal 1/2 c. flour 1 Tb. sugar 2 lbs. green tomatoes, sliced 1/2″ Oil Salt & pepper
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Saute of corn, tomato & okra
2-3 strips streak-o-lean bacon 1 quart fresh okra, sliced 1 quart fresh corn, off cob 1 quart stewed tomatoes
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Parslied New Potatoes
2 lbs small red potatoes, unpeeled 2 1/2 Tbs. unsalted butter, melted 2 Tbs. chopped fresh parsley 1 tsp. fresh lemon juice 1/2 tsp. coarse salt Freshly ground black pepper
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Tom’s Onion Casserole
4 medium Vidalia onions, sliced 1/4″ thick 12 saltine crackers, crushed 4 oz. margarine, plus 1 Tb. for greasing 1 can cream of mushroom soup 2 eggs 1/2 to 3/4 c. milk 1 c. shredded sharp Cheddar cheese
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Caramelized Onions
2 T butter 2 large white or red onions, cut into 3/4 inch chunks (2 c) 4 t brown sugar
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Asparagus Cheese Sauce
10 oz fresh asparagus, trimmed and cut into 2 inch pieces 8 oz pkg light cream cheese 1/2 c milk 1/8 t white or black pepper 2 T grated Parmasan cheese 2 t snipped fresh thyme, tarragon, basil, or chives Hot cooked pasta Fresh snipped thyme, tarragon, basil, or chives Cracked pink peppercorns or toasted…
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Squash Kebabs
3 med yellow squash cut into 1″ pieces 8 green Vidalia onions, white part only 4 T no-fat Italian salad dressing 4 T grated Parmesan cheese Salt & pepper
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French Fried Green Peppers
2 large green peppers 6 Tbs. fine, dry bread crumbs Salt to taste 1 1/2 tsps. oregano leaves 1/8 tsp. ground black pepper 1/3 c. grate parmesan cheese 1 large egg 2 Tbs. water
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Herb Marinated Mushrooms
3/4 c. water 1/2 c. white wine vinegar 1/2 c. olive oil 8 cloves garlic, lightly crushed 1/2 tsp. coarse black pepper Salt to taste 8 oz. fresh whole mushrooms 1 Tb. chopped fresh herbs of your choice oregano, thyme, tarragon, basil, dill weed or 1 tsp. dried herbs Fresh herb sprigs, optional
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Carrot Souffle Surprise
2 c. cooked carrots 4 Tbs. butter 2 Tbs. flour 1 tsp. baking powder 1/2 tsp. salt 1 scant tsp. cinnamon 1/2 c. sugar 1 c. milk 3 eggs, beaten Topping: 1 c. brown sugar 1/3 c. flour 1 c. broken pecans 1/3 c. butter