Potatoes with Lemon Juice

Serves 4

Ingredients:
2 lb medium potatoes, peeled
3 oz butter
¼ cup hot water
Juice of one lemon
Salt and pepper to taste

Instructions:
Preheat oven to 375° Fahrenheit.
Cut the potatoes lengthwise into halves, then quarter them.

Place them into an ovenproof dish, pour on the lemon juice and sprinkle with salt and pepper. Dot with butter. Pour the hot water around the potatoes and place into the oven.

Bake for about 1 hour or until the potatoes are tender.

Serve with grilled chicken.

Grilled Vegetable Medley

Ingredients:

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

Cauliflower Bake

Ingredients:
2 tbsp butter, unsalted
4 cloves garlic, minced or mashed
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup parmesan cheese
5 slices bacon, crisp and crumbled

Method:
Preheat oven to 350F. Grease oven baking dish

In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Transfer to grease baking dish

Combine eggs, parmesan cheese and crumbled bacon in separate bowl. Spoon into the greased baking dish, then bake for 1 hour.

Broccoli Florets in a Creamy Mustard Sauce

Ingredients:

1 1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste

Instructions:

Place a large skillet over medium high heat. Add the butter and allow to completely melt. Place the onion in the skillet and cook just until they start to tender. Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and mustard until well blended. Add the lemon juice and carefully stir. Salt and pepper to taste. Continue to cook over low heat until completely heated through. Clean the broccoli. Take the broccoli and cut the florets. Slice the stalk. Place water in a saucepan large enough to hold the broccoli. You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan. Steam the broccoli until just slightly tender. You want the broccoli to remain firm. Drain the broccoli well. Remove to a large bowl and cover with the sauce.

Sultry Summer Vegetables

Ingredients:

1 Tbsp. butter or margarine
1 Tbsp. cooking oil
1 chicken bouillon cube
2 medium zucchini squash, sliced
¼ lb. fresh mushrooms, sliced
3 medium carrots, sliced
1 small green pepper, cut into strips
½ C. onion, sliced
1 Tbsp. lemon juice

Directions:

In a skillet, heat butter and oil over low heat until butter melts. Note that both butter and oil should be used as the oil keeps the butter from burning. Add bouillon cube, stirring and mashing until dissolved. Add zucchini, mushrooms, and carrots. Cook over medium heat for about 3 minutes, stirring constantly. Add green pepper and sliced onion. Cook 3 more minutes, until vegetables are crispy tender. Add lemon juice and mix well. To turn this into a main dish, serve over rice.

Ricotta stuffed baked Potatoes

Ingredients:
4 baking potatoes of your choice
Dash of olive oil
1 cup ricotta cheese
1 tsp garlic, minced
2 tbsp chives, chopped
2 tbsp parsley, chopped
2 tbsp sweet chilli sauce
Salt and Pepper

Method:
Preheat the oven to 425°Fahrenheit.

Put the potatoes on a large baking tray, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked.

When they are cooked, cut the top parts of the potatoes off, take the flesh out, while leaving a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.

In the meantime, mix together the ricotta cheese, the potato flesh, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell and put them back into the oven for another 10 minutes.

Once baked, serve with sweet chilli sauce and enjoy with a green salad!

Guacamole Peas

Ingredients:

11/2 cup frozen peas (do not use petite peas)
2 medium cloves garlic, peeled
11/2 tablespoons sesame oil
11/2 tablespoons fresh lime juice
11/2 tablespoons soy sauce
hot chili oil or Tabasco sauce, to taste
3 tablespoons chopped cilantro
3 tablespoons plain yogurt or sour cream

Instructions:

Microwave peas in bowl for 2 to 4 minutes on full power. Place all ingredients in a food processor and puree for about one minute (don’t forget to scrape the sides). Place in a bowl and serve.

Green Beans and Potato Pesto

Serves 4

Ingredients:
2 cups of firmly packed fresh basil
2 garlic cloves, chopped
4 tsp extra virgin olive oil
Salt and freshly ground pepper
4 medium all-purpose potatoes, peeled and chunked
1 lb green beans, cleaned and cut into 1″ lengths

Instructions:
Add the basil, garlic, olive oil, salt and pepper to a food processor and pulse until you get a smooth pesto paste.

Meanwhile, place the potatoes into a saucepan, cover with cold water and boil until tender, about 20 minutes. Drain and arrange on a serving dish.

Steam the green beans for about 5 minutes until tender, but still crisp. Add to the potatoes. Drizzle with the pesto and toss gently.

This can be eaten warm or at room temperatures and makes a great side dish with any BBQ meat.

Flowers For Mom – Squash Blossoms

Ingredients:

½ C. all purpose flour
½ tsp. baking powder
¼ tsp. garlic salt (optional)
1 egg
½ C. milk
1 Tbsp. vegetable oil
Additional oil for frying
12 large, freshly picked, squash blossoms

Directions:

In a medium bowl, combine flour, baking powder, and garlic salt. In another bowl, beat egg, milk, and oil. Add egg mixture to dry ingredients and stir until smooth. In a skillet, heat 2 inches of oil to 375 degrees F. Wash blossoms and pat dry. Dip petals into batter and fry in oil, a few at a time, until crisp. Drain on paper towel. Keep warm until serving.

Pistachios and Goat Cheese Green Leaf Salad

1/4 cup of favorite dried fruit, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
2 cups green leaf lettuce, chopped
1/4 cup pistachios, shelled
2 oz goat cheese, crumbled
Salt and pepper to taste

Combine all ingredients in a large salad bowl and add salt and pepper to taste. Mix gently and serve.

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