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| Its Vegetable Time |
by Brenda HydeWe all need more vegetables in our diet. Sure, raw carrot and celery sticks are great fiber, but there are many more wonderful recipes that use the vegetables of summer. I know I usually help you save money using a cut of meat that is on sale, but with summer here I thought we could use some veggie recipes to add to our dinners. I have found some great deals on vegetables in the sale bin of my grocery store. I check every trip to see what is there, and have really been surprised at the gourmet things I have brought home. Unusual mushrooms, Chinese vegetables and salad mixes for a fraction of the cost. So don't miss out. Shopping List 1 pound green beans a bunch of green onions 1 red or green pepper 2 large red onions 8 ounces fresh mushrooms 4 ears fresh corn 2 medium zucchini 4 red potatoes 2 medium yellow squash 6 medium tomatoes parmesan cheese fresh or dried herbs garlic 8 ounces spaghetti Corn and Vegetable Bake 2 tablespoons oil 2 1/2 tsp. cumin 1 tsp. salt 3/4 tsp. sugar 3/4 tsp. dried, or 1 tsp. fresh 1/2 tsp. pepper 4 ears corn, shucked and halved 2 tomatoes cut in quarters 4 red potatoes 2 medium onions, cut in thin wedges Preheat oven to 450 degrees. In a small bowl mix oil, cumin, salt, sugar, thyme, and pepper until blended. Place vegetables in a roasting pan. Pour the oil mixture over all, and toss gently to coat. Cover the pan with foil. Bake, stirring once or twice, until tender, about 30 minutes. Makes 4 to 6 servings. Would be wonderful with any type of grilled meat or a roast. Great Green Beans 3 cups fresh cut green beans, about 1 pound. 1/2 cup water 1/2 cup sliced green onions 1 cup fresh mushrooms 2 tablespoons butter or margarine salt and pepper to taste In 2 quart microwave-safe casserole, combine water and beans. Cover with lid or wrap and cook on high for 7 to 9 minutes until beans are crisp tender. Let stand 1 minute, then drain. In a small skillet sauté the green onions and mushrooms in the butter until crisp tender. Combine with beans, season with salt and pepper. Microwave on high for 2 to 3 minutes until heated through. Italian Vegetable Toss 2 medium zucchini 2 medium summer squash 10 mushrooms 1 tablespoon margarine or butter, diced 1 tablespoon fresh basil leaves, snipped 1/4 tsp. black pepper 2 medium tomatoes, cut in wedges 1/4 cup parmesan cheese Mix all items except for tomatoes and cheese. Microwave, covered for 8 to 10 minutes, rotating half way through. Add tomato wedges and sprinkle with cheese. Microwave 2 to 3 minutes to finish. You may also bake in the oven for about 30 minutes, adding tomatoes and cheese at the last 10. This is a good way to do it if you are cooking your meat in the oven. This would be very good with roast chicken. Tomato Pepper Pasta 1/2 cup green onion, sliced thin 1 tsp. garlic, finely chopped 2 Tablespoons oil 1 large red or green pepper, diced fine 2 tomatoes seeded and diced 1/2 cup parmesan cheese 2 tablespoons parsley, chopped 1/4 tsp. pepper 1/8 tsp. cayenne pepper 8 ounces spaghetti Sauté onion and garlic until soft. Add red or green pepper and sauté until crisp tender, about 2 minutes. Stir in tomato and cook over high heat until juices evaporate. Stir in next four ingredients, reserve. Cook pasta, drain. Toss hot pasta with tomato mixture. Serve immediately or at room temperature. 4 servings. This would be a great light supper or lunch served with French bread and a nice dessert.  |
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About the Author: Brenda Hyde is the owner/editor of OldFashionedLiving.com. |
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Create My Own Soup 
