April 27: Minted Carrots

4 large carrots, peeled and cut into three inch sticks
1/4 cup chicken stock (You can use bouillon for any of these recipes.... I use a chicken food base
called Le Gour at our local Costco)
1 tsp butter
1/2 tsp. sugar
1/2 tsp. dried mint
2 tsp white wine

Place the carrots sticks into a microwave proof dish with the stock. Place plastic wrap over and cook on high for three minutes. Place carrots in a frying pan with the butter just melted. Saute for one minute. Add sugar, mint, wine, and 1/4 cup of the remaining stock. Bring to a boil. Serve immediately.

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April 10: Garden Pasta With Bread Crumbs

1 zucchini, cut into 1 inch cubes
1 cup green beans
1 clove garlic
1 yellow squash cut into 1 inch cubes
1 Tbs. butter
1 tsp. salt
Ground pepper to taste
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/4 cup olive oil
Spaghetti noodles to feed four
Fresh parsley, chopped

Cook pasta according to package directions. While it is cooking.......
Saute zucchini, beans, garlic, and yellow squash in butter over medium high heat until browned on all sides. Add salt, pepper, and bread crumbs over medium heat, until bread crumbs turn darker brown. Keep warm on low heat. Drain cooked pasta, and place in pasta or serving bowl. Drizzle olive oil and parmesan over pasta, tossing to coat. Add bread crumb mixture and toss well. Garnish with chopped fresh parsley. Serves 4.

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April 8: Grilled Zucchini and Yellow Squash

1 zucchini (about ten inches long)
1 yellow summer squash (looks like a yellow zucchini) 10 inches long
4 Tbs. Olive oil
2 Tbs. balsamic vinegar
1 tsp. kosher sea salt
ground pepper to taste
2 cloves garlic, pressed
3 Tbs. chopped fresh basil

Slice squash lengthwise, making 1/4 inch thick slabs. Combine marinade in shallow baking dish. Toss with the squash. Refrigerate 4-6 hours.

Heat grill to medium high, and put squash on as if you would put a steak on the grill. Turn when starting to brown. Make sure the squash becomes translucent, and that it has grill lines. Return to marinade and keep warm in a 200 degree oven until ready to serve. Serves 4.

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March 10: Balsamic Green Beans

4 cups steamed green beans
1 red bell pepper, julienned and steamed with beans
1/4 cup olive oil
1 tsp. garlic powder
3 Tbs. balsamic vinegar
3 Tbs. brown sugar
1 tsp. fresh oregano
1/2 cup feta cheese

Combine olive oil, vinegar, sugar, garlic powder and oregano in dressing container and shake well. Pour over hot bean and pepper mixture. Crumble feta cheese over the top, and toss. Serves 4-6.

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February 2: Broc Salad

This is a terrific crowd pleasing salad. It disappears at pot lucks!

Broccoli Salad

I large head of broccoli, cut up into very small pieces

1/2 cup pine nuts

3/4 cup white raisins (or use 1 cup halved red grapes, or 1/2 cup craisins)

1/3 cup mayonaise

2 Tbs. red wine vinegar

2 Tbs. sugar

Toast the pine nuts by putting them in a nonstick pan and heating over medium until they

turn brown (be sure to keep stirring them otherwise they will burn). Toss with broccoli.

Add raisins. In another bowl, combine mayo, vinegar and sugar. Whisk until blended.

Pour over salad. Makes 5-6 servings.

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