Archive for the ‘Vegetable’ Category

Squash & Brussels Sprouts

November 19, 2014

Submitted by Linda

(Oh boy, was this delicious!)


For the SQUASH


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)


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.



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


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.

Roasted Potatoes

November 19, 2012

Submitted by Sandy

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
Preheat the oven to 400 degrees F.

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

April 17, 2012

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.

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

January 14, 2010

Submitted by Marcia


  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

January 12, 2010

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.


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


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.