Category Archives: VEGETABLE SIDE DISH RECIPES

ZUCCHINI, CARAMELIZED ONION, AND PEPPER JACK CHEESE GRATIN

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I believe I have mentioned before that I love zucchini. And this gratin, based on a recipe I found on the I Breathe I’m Hungry site, is just one more reason why I cherish the fruit of the zucchini plant. And yes, botanically speaking, zucchini is a fruit. A type of botanical berry called a “pepo”, being the swollen ovary of the zucchini flower. (I bet that’s more than you ever wanted to know about a zucchini, right? But I remain adamant about keeping you riveted by information that you most likely would never learn by watching a cooking show on the Food Network. Beneficial “how to” shows like Cupcake Wars or World’s Worst Cooks, for example.) Leaving sarcasm behind, I shall now get back to the real topic of this recipe preface. (Sometimes I just can’t stop myself. I really should have made political analysis my career. But in retrospect, I’m very glad I did not. At least everyone is still speaking to me today, rather than only half the population. What a world we find ourselves in now !!)   

As I was saying, before I was so rudely interrupted by the recently revealed caustic side of my psyche, this gratin recipe perfectly displays the humble zucchini as a star ingredient. OK, the Pepper Jack cheese, caramelized onion, butter, and heavy cream help. But the zucchini is still the team leader.

So if you want a truly delicious, easy to prepare, and perfect vegetarian main dish or side dish, this is the recipe for you. Enjoy 

  • 2 tsp. extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 – 6 or 7-inch zucchini
  • 2 T. unsalted butter
  • ½ tsp. granulated garlic
  • ½ c. heavy whipping cream
  • ¼ tsp. xanthan gum*
  • kosher salt
  • freshly ground black pepper
  • 1½ c. grated Pepper Jack cheese or cheese of choice
  • 1/3 c. grated Parmesan cheese, or more to taste

Heat the olive oil in a fry pan. Add the chopped onion and cook (stirring frequently) over low heat until the onion is nicely caramelized (a light golden brown). Remove from heat and set aside.

Meanwhile, slice the zucchini on the diagonal about ¼-inch thick. Lay the pieces on paper towels. Cover with more paper towels until needed. (This step helps eliminate the cut zucchini from releasing moisture (weeping) while other recipe preparations are being performed.) 

Combine the butter, granulated garlic, heavy cream, and xanthan gum in a small sauce pan. Over low heat, whisk until the butter has melted and the sauce is smooth. Set aside. 

Butter a 7×11 or 9×9-inch casserole, Pyrex pan, or metal baking pan.

Layer 1/3 of the sliced zucchini then 1/3 of the caramelized onion in the greased pan. Season lightly with salt and pepper, then sprinkle with half of the grated Pepper Jack cheese.

Repeat two more times until you have three layers and have used up all of the zucchini, onions, and grated cheese. (There will only be two layers of the Pepper Jack cheese.)

Gently pour the butter and cream mixture evenly over the top. Sprinkle with Parmesan cheese.

Bake in a pre-heated 400 degree oven for about 30 minutes. Turn off the oven and allow the gratin to sit in the cooling oven for 15 minutes. Remove pan from oven and allow gratin to rest for another 10 minutes or longer. (Allowing the casserole to “rest” helps the gratin set up.) Serve warm.

*From the Bob’s Red Mill flour people: “Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say “a string of multiple sugars.” To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.

Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.

In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them – this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten. Shop online today to buy xanthan gum for all your gluten free baking adventures.”

 

BRAISED CELERY

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OK, I know none of you are going to believe me when I tell you that this simple celery preparation has become one of my new favorite veggie side dishes. After all, I can hardly believe it myself! Celery?!?! But I am here to tell you, when braised, celery is absolutely amazing. And no veggie dish could be easier to prepare than this incredible recipe from Alton Brown.

Now I have always considered celery a core component that must at all times reside in my veggie drawer. After all, it is one of the three ingredients that constitute mirepoix! But until I made Celery Salad (on this site) a few years ago, I never thought of it as a star ingredient. But last evening, celery once again revealed itself as a latent super hero!

Now if truth be told, the braised celery almost didn’t make it to the dinner table. I of course had to taste test it before I served it to Mr. C. But one taste led to another, and I finally had to leave the kitchen before I devoured the entire 4 stalks. (BTW – I will never make just half a recipe again.)

So next time you look in your veggie drawer in fervent hope of finding the perfect vegetable for your evening meal, don’t exclude that lowly bunch of celery. You are just not going to believe how fabulous celery tastes all dressed up with butter and beef broth. But then, what doesn’t taste amazing when cooked in butter and beef broth? Just try it! You can thank me later.

  • 8 stalks celery – rinsed, trimmed, and dried (plus leaves chopped and reserved)
  • 1 T. unsalted butter
  • tiny pinch kosher salt
  • freshly ground black pepper
  • ½ c. water*
  • ½ tsp. Better Than Bouillon Beef Base*

Slice prepared celery stalks into 1-inch pieces on the bias.

Melt the butter in a sauté pan over medium heat. Add the celery, salt, and pepper. Cook for 5 minutes or until just beginning to soften. Add the water and beef base; stir to combine. Cover the pan and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to slowly cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Serve immediately garnished with the reserved leaves.

*or good beef broth

Note: I never throw celery leaves away. (Unless of course they’re yucky.) I use them in almost every dish that contains cooked or uncooked celery.

 

 

FRESH GREEN BEANS WITH PRESERVED LEMON AND BLACK GARLIC

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Sorry about no picture, but even though I have made these beans twice now, I just haven’t remembered to take a picture. But you know what green beans look like! Just imagine tiny specs of yellow and black scattered amongst the beans. (At least now you have a mental picture of what these green beans look like.) Besides, in my defense, a mere photograph could never do justice to these absolutely flavorful, mostly healthy, and uniquely delicious beans anyway.

This is simply a “you must try” preparation for what many consider to be a rather boring green vegetable.

And yes, I’ve added lemon juice and garlic to green beans before. But once you have tasted perfectly steamed fresh green beans with preserved lemon and black garlic, there is no turning back. At least here at chez Carr, there is no turning back! We’ve already decided that the chez Carr refrigerator should always contain preserved lemons and black garlic. Both have quickly become totally necessary ingredients.  (See more about black garlic and preserved lemons below, as well as how to build your own homemade version. Just as good as the expensive product on the market, if not better!)

So while just picked green beans are still making an appearance at every farmer’s market in America, try this recipe and see for yourself what all the fuss is about. (That is, the fuss about preserved lemons and black garlic!) Green beans, maybe not so much. They’ve been pretty popular for a long time. But when you fix them this way, I’m telling you straight, the simple green bean will quickly become your favorite veggie. They are just that good!

Quick anecdote: Last night I served these beans to my son Sven and his partner Jill. When it came time for seconds, Jill basically told my son to just “walk away from the beans – they are mine!” Oh what fun it is to have your kids still fighting over your food!

  • 3-4 c. fresh green beans, cut roughly into 1-inch pieces (I use my kitchen shears to cut off the end of each bean where it was attached to the vine, then to cut each bean into 1-inch pieces)
  • 1 T. unsalted butter
  • 1 T. finely chopped preserved lemon
  • 2 tsp. preserved lemon brine
  • 1-2 cloves of black garlic, finely minced

Steam the beans until just tender. Drain the beans and add back to the pan. Stir in the butter, preserved lemon and brine, and the black garlic. Stir until the butter is melted. Serve immediately.

BLACK GARLIC is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 10 to 20 days. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient! So how to make your own.

  • rice cooker with warm setting
  • whole unpeeled heads of garlic, gently “wiped” with a not-too-damp paper towel
  • covered outdoor area with electricity

Place the whole garlic heads in the rice cooker insert. Place the rice cooker on the warm setting (not the cook setting) outside in a covered area or in your garage. Leave on the warm setting until the cloves are soft and black, 10-14 days. Check periodically.

Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using. 

PRESERVED LEMONS are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!

  • 2-3 whole organic (if possible) lemons
  • 2 T. kosher salt
  • ½ tsp. sugar
  • 1/8 tsp. crushed red pepper flakes
  • 6 peppercorns
  • fresh lemon juice, as much as needed

Wash the lemons briefly but thoroughly in hot water. Cut off both ends, slice, de-seed, and chop into small pieces. Place lemon pieces in a lidded glass jar or bowl. Add the salt, sugar, crushed red pepper flakes, and peppercorns. Cover and set on counter for at least 3 hours; refrigerate overnight.

The following day add enough fresh lemon juice to barely cover the lemon pieces. Cover container again, place back in the refrigerator, and walk away for at least 2 weeks. (Of course if you have absolutely no patience like me, which by the way is one of my greatest failings, you can finally chop up a bit of the lemon, or use a bit of the brine. After all, it’s your kitchen and no one will be the wiser. But truly, waiting is the best course of action.

The jar of preserved lemons should be fine in your refrigerator for up to 6 months.

 

 

OVEN ROASTED TOMATOES, ZUCCHINI, AND YELLOW SQUASH

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It’s late August and friends are gifting us zucchini faster than the fir trees are dropping their cones! Not that I’m complaining you realize, because I love zucchini, but if I don’t get around to using all my gifts, I feel guilty. (Comes from having parents who lived through the Great Depression.)

So when a friend recently gave us both a zucchini and a yellow squash, I decided to roast them along with the Campari tomatoes which were starting to get that “I’m almost past my prime and nobody loves me” look to them. So I decided roasted veggies were definitely going to be part of our evening meal in the very near future.

I also wanted to use some of the preserved lemon and black garlic I had recently prepared. (Recipes to follow.) And since Italian is probably my favorite ethnic cuisine, I added a wee bit of Italian seasoning and topped the whole mess with Parmesan cheese. Yummy, is all I can say!

I know I’m preaching to the choir here, but roasting or baking veggies together almost always results in great flavor. It’s like the whole dish is much better than the sum of its parts. (Well duh Patti, you could say that about almost any dish! But for me, its veggies that seem to profit the most from a little company.)

So the next time you are blessed with fresh zucchini from a friend, give this recipe a try. Of course, zucchini will never replace chocolate, but then when was the last time a friend or neighbor gave you chocolate from their garden? As my father used to say, “Be happy with what you have”. And I think fresh zucchini, or any kind of home grown veggie or fruit from a friend is a wonderful gift. You know the old saying, “if life gives you lemons make lemonade”, well in this case, if life gives you zucchini, make this dish.

Cheers to all the wonderful people out there who share their bounty with others. I, for one, appreciate your hard work and admire your gardening abilities. I can’t even grow zucchini, so anyone who can, automatically earns my respect! And if you give me one, you get my thanks too!

  • 2 T. extra virgin olive oil
  • 1 tsp. finely chopped preserved lemon   
  • 1 clove black garlic, finely minced
  • 2 cloves garlic, finely minced
  • ½ tsp. Italian seasoning
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 med. zucchini, sliced  
  • 1 med. yellow squash, sliced (you can use additional zucchini if you don’t have yellow squash)
  • 3 Campari or Roma tomatoes, sliced
  • ¾ c. finely grated Parmesan cheese

In a large bowl, whisk together the olive oil, preserved lemon, black garlic, regular garlic, Italian seasoning, salt, and pepper. Add the zucchini, yellow squash, and tomato slices.  Gently toss together with your hands and place in a single layer on a large rimmed baking pan lined with parchment paper. Sprinkle Parmesan over the top.

Roast in a pre-heated 400 degree oven for 25-30 minutes, or until veggies are tender and the Parmesan is a lovely golden brown. Serve warm or at room temperature.

 

TABBOULEH

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OK, sometimes in my haste I don’t even follow my own recipes to a tee. And this past Sunday morning was no exception. (This is happening more and more as advancing years have their way with me!) So, instead of reading my recipe on how to soften the bulgur for this salad, I followed the Red Mill basic cooking instructions on the package. Huge mistake. I basically made porridge. (BTW, not Bob’s mistake. The instructions were perfect if you wanted a soft cereal.)

So what do you do when you realize your mistake and it’s 10:00 am and you have 37 guests coming for a meal at 1:00 pm? Well I’ll tell you what I did. I carried on as if no faux pas had occurred. So the salad was a little soggy, it still tasted just fine. But I knew it could have been better. (Sometimes you just have to suck it up and hopefully learn not to make the same mistake again! In my case, I’m not holding out much hope that it won’t happen again. But I have confidence in you, so not too worry!) Anyway, the salad was still delicious.

So next time you want a wonderful, nutritious, and different salad to serve to your family and friends, I suggest you make Tabbouleh. It’s perfect as a part of a Mediterranean menu, or just as a nice change of pace beside a simple meat entrée. And it keeps really well. Perfect for lunch the next day, be it in your home or in your office lunchroom.

So moral of this story/confession. Stuff happens. You simply have to make lemonade out of the lemons. And – you don’t need to tell anyone about your little mess-ups in the kitchen. Most of the time no one will notice anyway! Happy cooking.

FYI: Bulgur is the traditional grain of the Levant. And since you wondered, the Levant region includes Syria, Lebanon, and southern Turkey.

  • 1½ c. med. sized bulgur (I use Bob’s Red Mill Whole Grain Red Bulgur)
  • 1½ c. boiling water
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, partially peeled, seeded, and cut into small chunks
  • 8 green onions, finely chopped
  • 2 cloves garlic, finely minced
  • 1 c. chopped Italian parsley, or more to taste
  • ½ c. chopped fresh mint, or more to taste
  • 6 T. fresh lemon juice, or more to taste
  • 6 T. extra-virgin olive oil
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. crumbled feta, or more to taste
  • ½ c. coarsely chopped Kalamata olives, or more to taste 

Combine the bulgur and boiling water; soak for one hour. Drain the bulgur in a fine sieve, pressing firmly to release any excess water. Place on a plate, fluff a little, and allow to cool to room temperature.

Meanwhile prep the tomatoes, cucumber, green onions, garlic, parsley, and mint as described above.

When the bulgur is cool, whisk the lemon juice, olive oil, salt, and pepper together in a large bowl. Add the bulgur and toss until every grain is coated. Then gently stir in the cut veggies. Finally add the crumbled feta and Kalamata olives. Taste and add more of this or that until you reach the desired taste you want.

Tabbouleh is best if it has an hour or so to meditate in a cold place before being served.

ROASTED EGGPLANT WITH LEMON, GARLIC, AND BASIL

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I love eggplant. But sometimes I don’t want to spend a lot of time preparing an eggplant dish. Sometimes (becoming more and more often these days) I want to make life easier on myself. Granted, I don’t mind if there are a few steps to a dish, because normally I would be working on other dishes at the same time anyway. So, as long as the steps are easy, I’m all over preparing almost any simple recipe requiring multiple steps.

And this recipe could not be easier to prepare. Yes, you still have to cut the eggplant, and let it hang out coated with salt for about half an hour, and whisk a “slather” together. But that’s about as difficult as it gets.

So this delicious dish fits right in with my general outlook these days of preparing and serving simpler and more nutritious meals.

This dish also has the advantage of being a lovely addition to a meal featuring a very rich entrée.

Last evening our good friends Mark and Vicki came over for a simple Italian inspired meal. For appetizers I served Creamy Anchovy Garlic Spread with crackers and homemade soft Italian bread (recipe to be published soon), marcona almonds, and Castelvetrano olives. (Mr. C. provided the adult beverages.)

Next I served Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce (very rich), Simple Italian Rocket (Arugula) Salad (nice and tangy to offset the richness of the pasta), and this eggplant recipe (again not rich, but contributing a lovely flavor and mouth feel). (Mr. C. served a charming cold Rosé.)

For dessert, Tuscan Cantuccini, espresso, and a delightful licorice dessert liqueur we brought back with us from our last trip to Italy. (Bold = recipes on this site.)

So if you too are an eggplant lover, give this simple, fairly inexpensive, and delicious dish a try some evening. You will not be disappointed. BTW, this dish is based on a recipe I found on the allrecipes.com site.

(Wow, I just now thought how perfect this recipe would be as the base for an easy Eggplant Parmesan! So please excuse me. I can’t write anymore. I need to don my “mad kitchen scientist” hat and write down my “Parmesan” thoughts before they escape to “senior” land.)

  • 1 lg. eggplant
  • 1 T. kosher salt
  • ¼ tsp. granulated garlic
  • ¼ tsp. dried basil
  • freshly ground black pepper
  • 3 T. extra virgin olive oil, plus more to grease the baking dish
  • 2 T. fresh lemon juice
  • lemon wedges, garnish, opt.

Wash, dry, and cut off the leafy end of the eggplant. Then slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each quarter in half (in the middle) to make a total of 16 pieces. Place the eggplant into a bowl and sprinkle with the kosher salt. Gently toss to make certain each piece is thoroughly coated. Let sit for 30 minutes.

Meanwhile, whisk the granulated garlic, dried basil, pepper, and olive oil together. Set aside.

When the eggplant has sat in the salt for 30 minutes, pour it into a strainer and run cold water over each piece to remove most of the salt. Let drain then pat dry with paper towels.

Place the eggplant pieces in a single layer, skin side down, in a greased baking dish. Brush each piece with the olive oil mixture.

Roast in a pre-heated 400 degree oven for 25-30 minutes or until softened and lightly browned. Remove from the oven and sprinkle with the lemon juice. Garnish with lemon wedges and serve immediately.

BROWN RICE PATTIES

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So, what do you do with leftover brown rice? Well often I just warm it up and serve it just like I did the first time. But when I want to mix things up a bit (both literally and figuratively), I make rice patties. They are simple to prepare, and absolutely fantastic with any kind of meat entrée. And the best part, aside from the rice cakes being delicious, is that they warm up wonderfully the next day or someday down the road. And yes I know. I have now given you a recipe for leftovers that could possibly become leftovers themselves. But – I have the perfect solution for you, so don’t think too unkindly of me. Simply freeze any leftover patties.

So then, when you need a quick side dish some evening when the kitchen is the last place you want to spend any time, you won’t have to! Ta Da!

Just let them come to room temperature, then fry them quickly in a lightly greased pan. Side dish ready. And just as good as they were the first time they were leftovers. And I know, only someone with only one oar in the water like me would think to speak so enthusiastically about leftover leftovers. And I’m not especially fond of any kind of leftovers to begin with! Must be my dotage catching up with me.

Any way, if you still have faith that I might know of what I speak, make these some evening when you have leftover (there’s that darn word again!) brown rice. I promise you won’t be disappointed. Did I mention that these patties are really crusty and crunchy on the outside? Well if not, now you know. Enjoy

  • ½ c. bread crumbs (I use Italian flavored)
  • ½ c. finely diced onion
  • 2 sm. garlic clove, finely minced
  • ¼ c. minced fresh Italian parsley 
  • ¼ tsp. kosher salt
  • couple grinds black pepper  
  • pinch crushed red pepper flakes, opt.
  • 1 tsp. Monterey Steak Seasoning, or more to taste
  • 3 lg. eggs 
  • ½ c. grated Parmesan cheese
  • 2 c. cooked brown rice (Leftover brown rice works the best!)
  • 1-2 T. vegetable oil
  • 1-2 T. unsalted butter, or more as needed
  • sour cream, opt.
  • cut fresh chives, opt.

Mix the bread crumbs, onion, garlic, parsley, salt, black pepper, crushed red pepper flakes, Monterey Steak Seasoning, eggs, and Parmesan cheese together in a medium-sized bowl. Stir in the rice.  Form into desired size patties and place in the fridge for at least 1 hour. (Helps the patties set.) (And yes, this is a messy process.)

Pour the oil and add the butter to a large frying pan. Over medium high heat, fry the patties for 4-5 minutes on each side. (They are best when they are brown and crispy.)  Serve immediately. Pass the sour cream and chives at table.

SAVORY PEAS WITH THYME, ONION, AND GARLIC

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I found this fabulous recipe on the Mel’s Kitchen Café website. It looked perfect, so I only messed with the preparation, but left the ingredients alone. (OK, I used less sugar than called for, but the rest is strictly Mel’s.) Phew – glad to get that straight!

Anyway, this recipe for simple garden peas is amazing. First of all it’s easy to prepare. You can even make the sauce ahead of time and keep it in your fridge. And the savory flavor created from the mixture of butter, thyme, garlic, and onion is just wonderful. Who knew peas could taste so good?

So if you are looking for a simple way to serve peas, this is the recipe for you. Of course it takes a little thyme to prepare, but the time spent is worth the results. Enough said!

  • 1 lb. frozen petite peas – rinsed, drained, and set out to dry on paper towels
  • 2 T. unsalted butter
  • ½ c. finely chopped onion
  • 1 tsp. sugar
  • ¼ tsp. salt
  • freshly ground black pepper (not too much)
  • 2 medium garlic cloves, finely minced
  • 1 tsp. fresh thyme leaves or ½ tsp. dried thyme

Melt the butter in a medium fry pan. Add the onion, sugar, salt, and pepper. Sauté the onion over low heat until a light golden brown (caramelized). Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the almost dry peas and thyme. Heat, stirring often, until the peas are just heated through, about 2 minutes. Adjust seasoning and serve immediately.

Note: Peas do not need to be cooked. They are better if just warmed.

 

BAKED ZUCCHINI WEDGES

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Just so you know, zucchini is probably my favorite vegetable. I say probably because of last evening. I wanted a green veggie to accompany Adobo Seasoned Grilled Flat Iron Steak (recipe on site) topped with Chimichurri Sauce (also on site) and steamed brown rice. I had my choice of sautéed snap peas Roasted Sugar Snap Peas (recipe on site), or fresh green beans (a perennial favorite at Chez Carr), or zucchini squash. We hadn’t enjoyed zucchini for a while, so I decided to try my hand, for at least the 88th time, to bake zucchini wedges. (You can deep fat fry them and they are wonderful, but we are trying to be good!)

Everyone knows that Parmesan cheese is great with zucchini, so that had to be one of the coating ingredients. And I wanted a little “kick”, so I added a pinch of cayenne pepper. Garlic is great with everything, so what the heck, throw in some granulated garlic too. Then salt and pepper. But how to get the mixture to stick to the zucchini. Flash bulb time. Don’t sprinkle it on, press the zucchini into the coating. (It’s rare, but when a light bulb goes off in my brain, it can really be an exciting thing!)

So I slathered the wedges in olive oil, and pressed away. Worked beautifully, and the result was absolutely delicious! So at least until I fix another green veggie, zucchini is my favorite vegetable.

Hope you try this recipe. Zucchini could become your favorite veggie too.

  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ½ tsp. granulated garlic
  • pinch cayenne pepper
  • ¾ c. finely grated Parmesan cheese
  • 2 same sized zucchinis, cut in half, then half again lengthwise, and each half cut into 3 wedges
  • 1 T. extra virgin olive oil

Combine the seasoned salt, black pepper, granulated garlic, cayenne, and Parmesan cheese in a wide pan. (I use an eight-inch cake pan.) Place the zucchini on a baking sheet and slather with the olive oil. Press both cut sides of each wedge in the Parmesan mixture. Place skin side down on the baking sheet.

Bake in a pre-heated 375 degree oven for 25 minutes or until the coating is a light golden brown. Serve hot out of the oven.

 

FRESH GREEN BEANS WITH SAUTÈED ALMONDS

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Sometimes the easiest to prepare dish can be over-the-top delicious. But this simple vegetable dish is way too pedestrian to fall into that category! But, it is really, really tasty. And so simple to prepare. Of course, you have to like green beans. Duh! Luckily we happen to love fresh green beans, and eat them often.

Green beans are low in sodium, and very low in saturated fat and cholesterol. They are a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate and manganese, as well as a good source of protein, thiamin, riboflavin, niacin, vitamin B6, calcium, iron, magnesium, phosphorus, potassium and copper. So I say – Go Green Beans!

Now, I could bore you with more of my usual verbal antics, but I’ve decided instead to keep this post informative and to the point. So – you need a new way to prepare an old standard veggie, try fixing your fresh green beans this way. I promise you won’t be bored in the least!

  • 1 lb. fresh green beans cut into 1-inch pieces
  • 2 T. unsalted butter
  • ½ c. slivered almonds   
  • 2 tsp. fresh lemon juice
  • ¼ tsp. kosher salt, or to taste
  • freshly grated black pepper (not too much)

Steam the beans until crisp-tender. (If you aren’t going to use immediately, plunk the beans in ice water to stop the cooking process.)

Meanwhile, in a skillet over low heat, melt the butter and sauté the almonds until they are a light golden brown. Remove from heat; stir in the lemon juice, salt, and pepper. (This can be done ahead of time.) When ready to serve, stir in the cooked beans. Serve immediately. (If you have prepared the butter sauce and beans ahead of time, reheat the sauce before adding the beans, then allow time for the beans to warm.)