Squash & Brussels Sprouts

Submitted by Linda

(Oh boy, was this delicious!)

For the SQUASH

Ingredients

1.25 lbs peeled, seeded butternut squash, cut into  3/4 – 1 inch cubes
2 oz diced pancetta
1 T olive oil
Kosher Salt, fresh ground pepper, thyme
(I also added Dried Shallots)

Directions

Toss all in a large bowl, spread in single layer on baking sheet. Bake for 30-40 minutes, turning once after 20 minutes, until the squash is tender and starting to brown.

For the BRUSSELS SPROUTS

Ingredients

8 oz Brussels sprouts, trimmed, cut in half, then thinly sliced
2 large cloves garlic, thinly sliced, then sliced
1 T Olive Oil
Kosher Salt, freshly ground pepper, thyme

Directions

Toss all in large blow, spread in single layer on baking sheet. Bake for 10-14 minutes until the sprouts are tender and their edges are starting to brown.

Gently toss together the contest of the baking sheets in a large serving bowl.  Serve warm or at room temperature.

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Roasted Potatoes

Submitted by Sandy

Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.

Directions
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Vegetable Salsa

A fabulous meal, Sheila!

 

Submitted by Sheila

Serves 30-40 as appetizer or salad

Salsa/Salad Ingredients:
1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 can Yellow and White Corn (drained)
1 small jar chopped pimentos
1 medium red onion, diced
1-2 bunches green onions, chopped (I used 2)
1 cup celery, chopped (I used an entire pepper)
2 anaheim peppers
2-3 Jalapeno peppers, chopped (I would use 3)

Put all the above in a bowl.

Bring the following ingredients to a boil and add to the bowl. Mix well.

Dressing:
1/2 tsp pepper
1 Tbsp water
3/4 C cider vinegar
1/2 C Canola oil
1 C sugar (can substitute Splenda or Splenda Blend)

After boiling the mixture, cool slightly before pouring over the veggies.

Refrigerate overnight and DRAIN WELL before serving.

Before serving:
Add (2) chopped and seeded Roma tomatoes and Cilantro

Keeps in refrigerator up to 10-14 days. Drain as needed.

Broiled Carrots

Submitted by Marcia

Directions:

1. On diagonal, slice peeled carrots 3/4″ thick
2. Put carrots on broiler pan bottom
3. Season with salt & pepper and olive oil
4. Stir with hands or spatula until coated
5. Broil to desired tenderness (about 10 minutes)

Mustard-Roasted Potatoes

From Ina Garten, Barefoot Contessa
Submitted by Sheila

Judy and Pat made this recipe for Allison’s bridal shower.  Sue said she made it twice since then.

Ingredients:

2.5 pounds small red potatoes
2 yellow onions (I only use half of one)
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Directions:

Preheat oven to 425 degrees.

Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.