BOLD GARDEN POTATO SALAD3 lbs. new potatoes, halvedKosher salt, black pepper4 oz. fresh snow peas or sugar snap peas3 T. Dijon mustard3 T. fresh lemon juice1 t. sugar2/3 c. olive oil1 c. loosely packed fresh herbs (basil, chives, mint, dill),…
PATTYPAN SQUASH STUFFED WITH QUINOA AND FRESH CORNPAM6-8 pattypan squash (6 if large, 8 if small)1 T. olive oil1 medium Vidalia onion, diced1 T. minced garlic1 T. dried cumin1 t. dried oregano1 medium ripe tomato, diced3 ears of fresh corn,…
FLAVORFUL FRIED CORN3 slices bacon, chopped1/3 c. butter6 c. fresh corn kernels, blanched1 poblano pepper, diced1 red bell pepper, thinly sliced1 T. minced garlicKosher salt/black pepper1 T. fresh lemon juiceFresh basil, garnish To blanch corn kernels, add to large pot…
CRISPY ZUCCHINI FRIES WITH TANGY HORSERADISH DIPDIP:1 c. Miracle Whip or mayo2 T. catsup2 T. prepared horseradish1 t. smoked paprika1 t dried oregano1 t. black pepper1 t. red pepperFRIES:2 large zucchini, cut into sixths lengthwise and halved crosswise1 c. Italian-seasoned…
BEST BROCCOLI GRATIN¼ c. butter, plus extra to grease baking dish3 T. flour1 ½ c. milkSalt, fresh black pepper, to tastePinch grated nutmeg8 c. fresh broccoli, cut into small florets (about 4 heads)1 c. grated sharp cheddar cheese½ c. seasoned…
FRESH SPRING VEGGIES WITH PASTA SHELLS½ lb. fresh asparagus, cut into 1” pieces (discard tough ends)1 (8-oz.) package fresh sugar snap peas, cut in half1 c. ricotta cheese2 T. fresh lemon juice1 T. lemon zest, divided¼ c. kosher saltBlack pepper½…
ALICE’S TASTY ROASTED ZUCCHINI1-2 medium zucchinis, cut into small or medium chunks1 of each color of mini peppers (yellow, orange, red)1 fresh jalapeno, seeded and minced1 red onion, chopped or sliced½ c. fresh pico de galloSalt/black pepper to taste½-1 t…
SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends trimmed and halvedSalt/red/black pepper to taste¾ c. heavy cream1 T. Dijon mustard1 T. lemon juicePAM1 c. Monterrey Jack Cheese, shredded1 c. shredded sharp cheddar cheeseTOPPING:½…
HONEY-BALSAMIC GLAZED RAINBOW MINI-CARROTS AND SNOW PEAS1 (6-8 oz.) bag of steamer snow peas2 bags of Rainbow mini-carrotsOlive oilSalt, lemon pepper½ c. balsamic vinegar1-2 T. good quality honeyThick balsamic vinegar, optional Follow directions on steamer bag for snow peas.Place them…
WONDERFUL ROASTED SQUASH1 lb. fresh butternut squashOlive oilKosher salt/black pepperFew sprigs of thymeFew bay leaves1-2 T. butter Heat oven to 400.Slice squash into 3/8” half-moons.Toss with olive oil.Arrange in slightly overlapping rows on a baking sheet that is lined with…