FEEDS: 4-6

WHAT YOU'LL NEED:

• 3-4 medium sweet potatoes

LET'S COOK

The natural sweetness of sweet potatoes makes them one of the easiest vegetables to prepare for a meal.

Begin by simple peeling and then cutting the sweet potatoes into chunks. Remember, the smaller you cut the item, the faster it will cook. Place in a pot, cover with water, cover the pot and cook until tender when poked with of a fork.

When the sweet potatoes are tender, drain them, then mash and serve. Their natural sweetness makes them tasty just the way they are.

MORE IDEAS:

Flavor enhancement possibilities include a pinch of nutmeg, cinnamon or both.

A small piece of butter is always nice as well.

For a sweetness twist, boil the sweet potatoes in apple cider or apple juice.

If you’re intrigued by texture combinations, try folding in a 1/4 c. of frozen tiny peas right after you mash the cooked sweet potatoes.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 1 bunch fresh asparagus spears
• 1-2 T. olive oil
• 1/2 t. seasoned salt

LET'S COOK

Begin by trimming about an inch off the bottom of the asparagus. I usually cut it while it’s still a bunch wrapped in an elastic band. And, it’s best to trim just above the ends of the bottom of the asparagus where the green begins and the pale part starts.

Place the trimmed asparagus spears in a shallow dish, level it all out and then drizzle with the olive oil. Sprinkle with the seasoned salt, then roll the spears to distribute the oil and salt. Allow to stand for a few minutes while the grill is heating up.

After scraping and cleaning the hot grill tines, use tongs to place the asparagus on the grill perpendicular to the direction of the tines. Allow to cook a few minutes, then gently roll the asparagus spears to expose the other sides and cook it a few more minutes. Do this until the asparagus is a bright green color. You might also taste one spear to see if it’s done to your liking. If it’s too firm in texture, grill a bit longer, rolling them occasionally to promote cooking evenly. Then, just plate and serve.

MORE IDEAS:

I like to cook over a high flame. As is the case with any grilling, don’t cover the grill and walk away. Cook uncovered, stay with the grill and move the food when flames rise.

A sprinkle of grated Locatelli cheese at service time is a nice flavor boost.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 2 T canola oil
• 1 sm. onion diced
• 2 garlic cloves sliced
• 1/4 c. wild rice
• 2 1/3 c. broth
• 3/4 c. brown rice

LET'S COOK

Sauté onion in the oil, then add the garlic. Add the wild rice and then the broth. Bring it all to boil, stir, cover and simmer for 10 minutes.

Turn heat up to high and add brown rice. Stir, turn the burner down to a simmer and cook an additional 40 minutes.

Turn off the heat and let the pot sit for 5-10 minutes.

MORE IDEAS:

Serve this dish atop a pile of sauteed baby spinach leaves. Presented with any meat item, it’s a great meal combination.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 2-3 T. olive oil
• 1 medium onion, sliced
• 2 small yellow squash, sliced
• seasoned salt and freshly ground pepper
• 1 large fresh ripe tomato, diced
• 2-3 C. broccoli buds, steamed

LET'S COOK

Heat the oil in a sauté pan over a medium high burner. Drop in the onions and sauté until they show some color. Add the yellow squash and toss to begin the cooking process.

When the squash starts to wilt, stir in the diced tomato. Add a dash of seasoned salt and pepper and gently cook for a minute or two.

Then, add the steamed broccoli buds. Stir to combine the ingredients well, heating the broccoli through. Serve it up and garnish with a sprinkle of grated Locatelli cheese.

MORE IDEAS:

Consider using zucchini squash, adding a few sliced crimini mushrooms and even a tablespoon or so of freshly chopped oregano, basil or parsley at the last minute of cooking.

1-2 cups of cooked brown rice or small cooked pasta shapes can be added along with the steamed broccoli buds to nicely extend this dish.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 2 medium size butternut squash
• 4-5 T. brown sugar
• 1-2 t. cinnamon

LET'S COOK

To prepare the squash, use a French knife to cut it into 1 1/2 inch slices. Place the discs cut side down on the cutting board, then trim the peel off and discard.

Cut the discs into large chunks, place in a pot, cover with water, bring to a gentle boil and cook, uncovered, for 20-30 minutes or until the squash is soft.

Drain the water, add the cinnamon and brown sugar and mash with a potato masher.

Serve with a green vegetable and the meat or fish of your choice.

MORE IDEAS:

For a different flavor, boil the squash in cider.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 1-2 T. olive oil
• 4-5 small, fresh yellow squash, sliced into discs
• salt and pepper
• 1 T. crushed garlic
• 2 T. chopped fresh chives

LET'S COOK

Heat the oil in a saute pan over a medium burner. Drop in the sliced summer squash, season with salt and pepper, toss to distribute the seasonings and then allow to cook.

Turn the squash every couple of minutes so the slices brown evenly. This process will take about 10-12 minutes of cooking time.

When the squash is just tender, scatter the garlic over it all and toss to incorporate and cook it with the squash. Finally, add the chives, toss it well and serve.

MORE IDEAS:

You could use a combination of zucchini and summer squash in this recipe.

Bear in mind that squash about the size of knockwurst is a perfect size.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 T. canola oil
• 1 medium onion, diced
• 1 C. chicken stock
• 1/2 C. whole buckwheat groats, (kasha)
• 1/2 C. bowtie pasta, uncooked
• 1-2 T. fresh chopped parsley

LET'S COOK

Bring a pot of salted water to a boil.

Meanwhile, in a sauce pot, heat the oil over a medium high burner, add and season the onion and saute until tender. Add the chicken stock and bring to a boil. Now add the buckwheat groats, return to a boil, lower to a simmer, cover and cook for 10 minutes.

Cook the pasta shapes in the other pot of boiling water until el dente. When it’s cooked, drain and add to the cooked buckwheat groats. Add the parsley, stir gently with a fork to fluff it up and serve.

MORE IDEAS:

This dish is great with a broiled lamb chop and some lemony green beans.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 4-5 medium size Russet potatoes
• 2-3 T. olive oil
• 1-2 t. seasoned salt
• 1-2 t. paprika
• freshly ground black pepper

LET'S COOK

Peel and then cut the potatoes into chunks about the size of a large walnut.

Toss in a bowl with the remaining ingredients.

Place on an oven proof tray. Put the tray in a preheated 350 degree convection oven and cook for about 20-25 minutes, turning occasionally.

Test for doneness and serve when they’re tender.

These potatoes are also great when cooked in a conventional oven at 400 degrees for about 30-40 minutes.

MORE IDEAS:

Flavor additions include onion and garlic salt,a teaspoon each tossed in the mixture.

A dusting of grated parmesan cheese just before service adds another flavor dimension.

FEEDS: 6-10

WHAT YOU'LL NEED:

• 5-6 fresh small zucchini
• 5-6 fresh small yellow squash
• 4-5 peppers of various colors
• Olive oil
• Lawry’s Seasoned Salt
• freshly ground black pepper

LET'S COOK

Wash and trim the ends of the squash. Cut into quarters, lengthwise. Wash and clean the peppers. Cut into strips and combine in a bowl with the squash. Drizzle with just enough oil to give them a sheen. Sprinkle liberally with the seasoned salt and ground black pepper. Toss to evenly distribute the oil and the seasonings. Allow to sit for at least an hour.

Preheat a grill, clean the tines, then place the vegetables on the hot surface. Grill on each side until the vegetables have nice markings. Place on an interesting platter and serve right away or later at room temperature.

These can be cooked a couple of hours in advance.

MORE IDEAS:

You can get more creative by adding slices of portabello mushrooms, halves of plum tomatoes and thick onion slices to the mix.

You’ll have better control over the cooking process on the grill if you do just one variety of vegetable at a time. Line them up on the grill, all facing the same direction, so monitoring the cooking process and turning is universal.

Cooking times depend on the heat of the grill and the distance from the fire.

This recipe can also be done under a broiler.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 1/2 C. mayonnaise
• 1 t. Dijon mustard
• 1 t. chopped capers
• 1 kosher dill pickle, chopped fine
• 1 T. chopped fresh parsley
• 3-4 drops hot sauce
• 3-4 grinds black peppercorns

LET'S COOK

Combine all the ingredients well in a mixing bowl. Cover and refrigerate.

This savory sauce will hold for up to a week or longer in the refrigerator.

Use it as a compliment to cold cooked seafood like shrimps, scallops, lobster or flaked fish filets.

It’s also good as a salad dressing, a sandwich spread, even a dipping sauce for cold vegetables like radishes, tiny carrots, celery cuts and cherry or grape tomato halves.

MORE IDEAS:

Instead of chopped parsley, try fresh tarragon leaves or thyme.

Use the hot sauce of your choice.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 1 green, yellow or orange pepper
• 2 plum or Roma tomatoes
• olive oil, salt and pepper
• 1 clove fresh garlic, crushed
• 1 T. olive oil
• 1 T. chopped fresh parsley
• 1-2 T. crumbled feta cheese

LET'S COOK

Cut the pepper in half, clean out the seeds and cut it into quarters. Rub with a bit of olive oil and then season lightly with salt and pepper. Place on a tray with the skin side up.

Cut the Roma tomatoes in half lengthwise, rub with some olive oil and season with salt and pepper. Place on the same tray as the pepper pieces, skin side up.

Using a fork, mix together the crushed garlic clove, the tablespoon of olive oil, chopped parsley and feta cheese. Preheat the broiler with the rack on the highest setting closest to the heat source. Place the tray with the prepared vegetables under the broiler and cook just until the peppers begin to show some color.

Remove the tray from the oven, turn over the veggies and then smear the garlic, herb, feta mix evenly on the cut side of the tomatoes. Return to the oven and broil until the tomato topping is crusty and lightly browned.

Prepare for service by placing a quarter of the broiled pepper on a plate and inside it, place the broiled tomato. Serve hot from the oven or at room temperature on a buffet.

MORE IDEAS:

Instead of chopped parsley, try fresh basil, oregano or even tarragon.

Feta is available as a crumbled, salad ready item in grocery stores. Flavored feta is also sold jazzed up with garlic and herbs. It’s a great addition to this recipe.

FEEDS: 2-10

WHAT YOU'LL NEED:

• sweet potatoes
• russet potatoes
• olive oil
• garlic powder
• Montreal Steak Seasoning
• your favorite hot sauce

LET'S COOK

Begin by washing and then drying the sweet and russet potatoes. Poke them so they don’t explode during cooking. Place them in a microwave oven and cook until just done.

When they’re cool enough to touch, cut them in half lengthwise. Rub them completely with the olive oil. Dust them with the garlic powder. Now, sprinkle them with your favorite seasoning. The Montreal Steak Seasoning is great on the russet potatoes. If your palate likes hot, drizzle the cut side of the russets with the hot sauce of your choice.

Preheat a grill, slide the potatoes on, skin side down first. Turn them over and grill until they’re nicely browned. Serve right away or at room temperature.

MORE IDEAS:

Make lots of these since they are great sliced onto a big salad the next day.

FEEDS: 5-6

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1 large onion, chopped
• salt and pepper
• 3-4 medium size russet potatoes, peeled and diced
• 1 large ripe tomato, diced
• 15 oz. can beef broth

LET'S COOK

Heat the olive oil in a pot that will eventually hold all the ingredients. Drop in the onions, season with salt and pepper and saute over a medium high burner.

When the onions are slightly caramelized and translucent, stir in the potatoes, diced tomato and then the beef broth. Cover and bring to a boil.

When that happens, remove the cover, lower the heat to a gentle boil and cook for 30-40 minutes, or until the potatoes are cooked as soft as you like them. Stir the potatoes a few times during the cooking process.

MORE IDEAS:

Any type of potato will work in this recipe. I prefer the russets for their texture.

This dish is great with grilled meat of any type and also pares nicely with steamed broccoli buds or asparagus.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 small head of fresh cauliflower
• salt
• 2 T. olive oil
• 1-2 T. butter
• 1/3 C. chopped pecans
• 2-3 T. chopped fresh parsley

LET'S COOK

Trim the cauliflower into small buds and cook in lightly salted water until the vegetable is as tender as you like it. This can take from 8-12 minutes.

At this point, drain the cauliflower. Leave it in the pot it was cooked in and use a potato masher to lightly mash.

This is best done by simply pressing the masher down once all around the pot of cauliflower. The object is not to make it mush, but to merely crush it down to smaller pieces.

When that’s achieved, add the oil, butter, pecans and parsley. Season with a bit of salt and pepper, stir it together well and allow to simmer on the lowest setting of your burner for a couple of minutes.

This dish is wonderful with robust grilled meats like steaks or lamb chops.

MORE IDEAS:

Chopped walnuts, Brazil nuts or even peanuts will work nicely in this formula.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 1 medium eggplant peeled and diced into 1 inch squares
• 1 green bell pepper, rough dice
• 1 medium onion, rough dice
• 5-6 cloves garlic, sliced
• 1 large ripe tomato, peeled and diced
• 1/4 C. fresh basil, chopped

LET'S COOK

Heat the olive oil in a heavy gauge pan over a medium high burner. Drop in the diced eggplant, season with a pinch of salt and pepper and begin to saute.

After about 6-7 minutes of cooking, add the peppers and the onions. Stir frequently and continue cooking for at least 8-10 minutes. Introduce the sliced garlic, stir it in well and continue cooking for 3-4 more minutes.

Next, stir in the diced, fresh tomato, lower the burner to medium high and cook another 6-8 minutes. Then, mix in the basil and simmer for at least 6-8 more minutes. Check the dish to determine if you need any additional salt and pepper and then serve.

MORE IDEAS:

It’s important to be sure that all the vegetables used in this recipe are fresh and at their peak of ripeness.

This dish is great with grilled lamb chops or pork chops.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3-4 medium russet potatoes
• 2-3 T. olive oil
• seasoned salt
• freshly ground black pepper
• 1-2 T. chopped fresh dill

LET'S COOK

Peel the potatoes and then, using a French knife, slice them into uniform french fry shapes. Drop the fries into a bowl and toss with the olive oil and a dusting of both the seasoned salt and the pepper.

Arrange on a heavy tray and place under a preheated broiler on the highest rack setting. Broil for about 5 minutes, then use a spatula to move them about. Broil another 5 minutes.

Follow the same procedure for at least 2 more 5 minutes periods of broiling totaling 20 minutes of total cooking time. Actually taste one at the end of the 20 minutes to determine if another 5 minutes is necessary.

Once the fries are tender and golden brown, remove from the broiler, dust with the chopped fresh dill and serve right away.

MORE IDEAS:

If fresh dill isn’t available, fresh chopped parsley, oregano or even rosemary will nicely accentuate the potatoes.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 4-5 carrots, peeled and cut on the bias
• 2 C. raw broccoli buds, cut into equal size pieces
• 3-4 T. Satay Sauce

LET'S COOK

Place a pot of water on the stove on a high burner. When it’s a rolling boil, add the raw carrots and cook just until they’re tender, or firm to the bite. Using a slotted spoon, remove the carrots to a strainer in the sink.

Place the pot back on the stove, return to a boil and then add the broccoli. Cook the green vegetable just until it’s done, again, firm to the bite. Drain over the carrots in the strainer in the sink.

Return the vegetables back to the pot they were cooked in and then gently stir in the Satay sauce. Cover and allow to sit for 3-5 minutes and serve.

MORE IDEAS:

Satay Sauce is a peanut based dipping sauce used in Thai cuisine for dipping spring rolls. The sauce gives cooked vegetables great flavor with little effort on the part of whom ever is cooking dinner.

This recipe is especially good with broiled chicken or even a steak.

One of the rarest treats of early summer gastronomy is the swift season of garlic scapes. Just prior to the actual harvest of garlic, the tip top of the plant sends forth a pigtail shoot that’s pencil thin and almost a foot in length if stretched out. Favored by gourmets, the elusive crop is worth being sought out and savored.

Garlic scapes are perfectly delicious when steamed or boiled like asparagus. Tossed with a tinge of butter and olive oil and seasoned with a bit of salt and pepper, their texture is similar to asparagus,minus the stringy aspect. Chopped garlic scapes can be successfully sauteed with some olive oil, then gussied up with capers or even a dash of grated parmesan cheese. Any leftover, cooked garlic scapes are perfect when folded into mashed potatoes, just-cooked rice and even pasta dishes.

Fresh scapes are a nice addition to a garden salad. There are also those who use garlic scapes in place of basil when preparing a pesto. Mixed into fresh cooked pasta, the final dish is a rich flavored one, ready to compliment a grilled, seasoned steak or chop.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3/4 lb. new salt potatoes, the small ones
• chicken stock
• salt and pepper
• 2 T. olive oil
• 2-3 T. fresh chives and parsley, chopped

LET'S COOK

Wash the potatoes, cut in half and drop in a pot. Cover with the chicken stock, bring to a boil and cook, uncovered, just until they’re soft. Drain almost all of the chicken stock from the pot, saving it for a soup or sauce use later.

Place the pot on a low burner, add the salt, pepper, olive oil and chopped fresh chives and parsley. Stir it up and simmer, uncovered, for about 6-8 minutes.

Serve right away with grilled chicken, steak or even some marinated pork chops.

MORE IDEAS:

You might use fresh oregano, even fresh dill, instead of the parsley or chives, or use a mix of all four.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 fresh squash, a zucchini and a yellow summer squash
• Olive oil and seasoned salt and pepper
• 1 medium tomato, diced
• 1/3 C. Parmesan cheese, grated
• 3 T. Flavored bread crumbs

LET'S COOK

Wash and trim the squash. Slice each one in half,lengthwise. Also, take a thin slice off the bottom of each half so they sit securely. Use a melon baller to scoop out the seeds, which you’ll then discard.

Place the squash in a mixing bowl and toss with enough oil to make them shiny, then season with the salt and pepper. Place the squash in a shallow, glass baking dish. Preheat your oven to 400 degrees.

In the same mixing bowl, combine the tomato, grated cheese and bread crumbs.

Evenly divide the mix between the four cuts of squash. Bake for 40 minutes and serve.

MORE IDEAS:

These are great on a buffet for party. Alternate the colors when you serve for visual appeal. Locatelli can be used in place of the parmesan.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 medium size sweet potatoes
• 1-2 T. olive oil
• 1 t. seasoned salt
• few grinds of black pepper

LET'S COOK

Peel the sweet potatoes, then slice them, lengthwise, about a quarter of an inch thick. Place the cuts in a bowl, drizzle with the olive oil and sprinkle with the salt and pep-per. Toss well to evenly distribute the seasonings.

Preheat your grill, then pop the slices on the hot tines. Turn when the grill marks on either side are very apparent. Baste with the leftover oil as you cook. Serve hot or at room temperature.

MORE IDEAS:

Anytime you grill, it’s important to stay with the items you’re cooking. Don’t walk away from your fire.

Do lots of these sweet potatoes, refrigerate the leftovers and slice them into match-stick size for inclusion in a green salad.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 bunch fresh asparagus spears
• 1 T. olive oil
• 3 cloves fresh crushed garlic
• 1 T. drained small capers
• pepper

LET'S COOK

Bring a couple inches of salted water to a boil in a pot. Drop in the fresh asparagus spears, which you’ve trimmed, and boil for about 3-4 minutes. Check the asparagus to be sure it’s as tender as you like it.

When it’s ready, drain it. Leave the spears in the pot, place on the stove and add the crushed garlic, capers, olive oil and a couple of grinds of pepper. Stir it up, turn the burner to the lowest setting, cover the pot and allow to simmer for about 3 minutes. Stir it up again, check the seasonings, adjust as you see fit and then serve it up.

MORE IDEAS:

It’s usually best to cut the asparagus while still a bunch bound by an elastic band, about an inch or so up from the cut end before cooking.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 5 carrots, peeled, sliced on the bias
• 1 T. olive oil
• ½ T. butter
• 1 C. peas and corn, frozen, mixed
• salt and pepper

LET'S COOK

Place the cut carrots in a pot, cover with boiling water and cook just until tender. When the carrots are done the way you like them, drain them.

Place the pot with carrots back on the stove, add the oil, butter, the cup of mixed frozen peas and corn and a pinch of salt and pepper. Turn the burner on a low setting and stir it all up.

Gently simmer about 5-6 minutes, just long enough to defrost and heat the peas and corn through. Taste, adjust the seasonings and then serve.

MORE IDEAS:

A bag of both peas and corn in the freezer makes for an easy vegetable when dinner time rolls around.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 T. canola oil
• 1 T. sesame oil
• 2 C. cooked, chopped broccoli
• salt and pepper
• 2 cloves crushed garlic

LET'S COOK

Heat the oils in a saute pan over a medium high burner. Using a sharp paring knife, whittle the cooked broccoli into the pan, just like whittling a stick of wood. Use as much or little of the thick stem as you desire.

Season with some salt and pepper, drop in the crushed garlic and toss to warm it through. This makes an excellent partner with a grilled steak and a side of brown rice.

MORE IDEAS:

Whenever you cook broccoli, always prepare a lot. The leftovers can be used in an omelet with sautéed onions and a scatter of cheddar cheese, or, quickly prepared for dinner, like this food formula.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2-3 T. canola oil
• 1 medium onion, peeled and sliced
• salt and pepper
• 1 small yellow squash, sliced
• 5 cloves crushed garlic
• 4 cups loosely packed baby spinach

LET'S COOK

Heat the oil in a saute pan, drop in the onions and cook until they begin to show some color. Season the onions with salt and pepper, then add the sliced squash to the pan and continue to cook over a medium high burner, stirring frequently.

When the edges of the squash begin to brown and they appear limp, stir in the garlic, then add the spinach leaves. Using a pair of tongs, stir up the mix until the spinach is wilted. Check the flavor, adjust your seasonings and serve right away.

MORE IDEAS:

Sliced mushrooms can be added with the onions for additonal flavor and texture. A few drops of balsamic vinegar stirred in at the end of the cooking process adds zest. Or, dust with a bit of grated cheese and serve. Mix any leftovers into cooked rice or pasta the next day.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 5 carrots
• 2-3 parsnips
• 3-4 small onions
• 3-4 small potatoes
• ¼ C. olive oil
• seasoned salt
• freshly ground black pepper

LET'S COOK

Peel and trim the vegetables. Cut them into uniform size to insure they cook at the same rate, keeping in mind that pieces the size of a walnut will cook faster than larger cuts.

Place the veggies in a heavy, oven-proof pan and mix with the olive oil. Sprinkle with a liberal amount of the seasoned salt and pepper. Place the vegetables in a 425 degree preheated oven for 15 minutes. Reduce the heat to 375 degrees for an hour more, stirring them up every 15 minutes or so.

For additional color, pop the roasted vegetables under a broiler and cook just long enough to turn them golden brown. Serve with roasted chicken or pork.

MORE IDEAS:

Fresh mushrooms, cut in half, make a perfect addition to this collection of vegetables. Just before you serve the cooked vegetables, scatter with a couple tablespoons of grated Parmesan cheese or the same amount of chopped fresh parsley.

FEEDS: 4

WHAT YOU’LL NEED:

• 5 fresh carrots, peeled
• 1 T. maple syrup
• 1 T. fresh ginger, grated

LET'S COOK

Cut the fresh, peeled carrots into any uniform shape you desire.

Place them in a pot, cover with hot water, bring to a boil and cook until they’re as tender as you like them.

Drain the cooked carrots, then add the maple syrup and the fresh, grated ginger to the pot and stir it in well.

Cover the pot and allow to sit for about 4-5 minutes. Serve right away.

MORE IDEAS:

You can use the same amount of brown sugar if you don’t have real maple syrup in the house.

FEEDS: 2

WHAT YOU’LL NEED:

• ½ tomato, diced
• 1 T. balsamic vinegar
• 2-3 T. olive oil
• 2 cloves garlic, crushed
• 10 oz. package spinach, cleaned and sorted
• salt and pepper
• 3 slices of Chevre or goat cheese, (apx. 3 T.)
• ¼ C. chopped walnuts

LET'S COOK

Mix the diced tomato and balsamic vinegar in a small bowl and simply set it aside.

Heat the oil in a sauté pan over a medium high burner.

Add the crushed garlic and move it around as it begins to sizzle in the oil.

Add the spinach, season with the salt and pepper and then use a pair of tongs to move it around, turning it as it cooks down and wilts.

When the spinach is a deep emerald color and cooked, add the goat cheese and the walnuts, stirring it together to combine it well and melt in the cheese.

Turn off the burner. Divide the spinach mix on two plates and garnish with the diced tomatoes that have been removed from the balsamic vinegar.

Serve right away.

MORE IDEAS:

Almonds or pecans work equally well in this recipe.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 1/3 C. flour
• 2 eggs
• 1/3 C. seasoned breadcrumbs
• 1/3 C Panko
• 1 eggplant, medium size
• canola oil
• 2 C. tomato sauce
• mozzarella cheese
• grated parmesan cheese

LET'S COOK

Place the flour in a pie plate and season with some salt and pepper. Whip the two eggs with a pinch of salt, pepper and about a tablespoon of water in a bowl. Mix the seasoned breadcrumbs and the Panko in yet another pie plate.

Slice the eggplant into 1/4” discs. Drop each one in the seasoned flour first and coat well. Next, dip each slice into the egg wash, then into the breadcrumb mix and coat well on all sides. Heat a few tablespoons of oil in a sauté pan over a medium high burner. Fry the breaded eggplant discs in the hot oil until golden brown on both sides.

Arrange the cooked eggplant on an ovenproof tray. Top each one with the tomato sauce, a slice of the mozzarella cheese and a sprinkling of the grated Parmesan. Bake in a preheated 400-degree oven for about 10-12 minutes, and then slide under a broiler for a minute or so, just to brown off the cheese. Serve at once.

MORE IDEAS:

Panko is Japanese breadcrumbs. If you can’t find it, use all seasoned breadcrumbs. I like to jazz up my tomato sauce with some sautéed onions, garlic and fresh herbs like Italian parsley, oregano and basil.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2-3 slices bacon, sliced into small pieces when it’s raw
• 1 small onion, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 2 garlic cloves, crushed
• Black pepper
• ½ C. barley
• ½ C. lentils
• 1 small can tomato juice (5.5 oz.)
• 2 ¼ C. chicken broth (apx.)

LET’S COOK:

Drop the sliced bacon into a pot of appropriate size over a medium high burner. Move it around and cook just until the bacon begins to crisp up.

Slide in the onion, stir it into the bacon and cook a minute or two more. Now add the carrots, celery and the garlic and stir it all together. Also add the barley and lentils and season with the black pepper to taste.

Pour the tomato juice into a large cup measure, and then fill to the 2 ½ C. level with the chicken broth. Pour the liquid into the pot, stir it up, bring to a boil, cover the pan, lower the heat and simmer for 30 minutes.

Then, stir up the ingredients gently, cover the pan, turn off the burner and allow it to sit for an additional 10 minutes.

Serve with a generous sprinkle of chopped fresh parsley or chives.

MORE IDEAS:

If you’d like more color in this dish, when you check it after the first 30 minutes of cooking time, stir in a ¼ C. of frozen peas and corn, cover and then let it sit the 10 minutes suggested.

FEEDS: 4

WHAT YOU’LL NEED:

• 3 T. olive oil
• 3 C. sliced red cabbage
• salt and pepper
• 3 T. water
• 2-3 T. maple syrup

LET'S COOK

Heat the oil in a sauté pan over a medium high burner.

Drop in the cabbage, season with some salt and pepper and begin to cook, stirring every minute or so.

After sautéing for 3-4 minutes, add the water, stir it all around and cook an additional 10 minutes or so.

When the cabbage takes on a uniform deep purple color, add the maple syrup, stir it in and continue cooking for another 5-6 minutes, stirring occasionally.

Bear in mind that the longer you cook the cabbage, the softer it will become.

Serve with pork chops, grilled chicken or even a fish sauté.

MORE IDEAS:

Please, use real maple syrup. As an alternative to the syrup, you could use 3 T. of red currant jelly in this recipe.

FEEDS: 4

WHAT YOU’LL NEED:

• 3-4 C. small red skinned potatoes, trimmed and cut in half
• chicken or beef broth
• 1 bunch fresh scallions, trimmed and chopped
• 2-3 T. olive oil
• salt and pepper

LET'S COOK

Place the potatoes in a pot of appropriate size and just cover with the chicken or beef broth. Cover the pot, bring to a boil and cook until the potatoes are tender.

Drain the broth from the pot, saving it for a soup or a stew later on.

Add the scallions, olive oil and some salt and pepper to the potatoes.

Lower the burner to a simmer, cover the pot and allow to simmer for 12-15 minutes, stirring it occasionally.

The scallions melt into the potatoes making them creamy and quite tasty.

MORE IDEAS:

Tiny red skinned potatoes are favored for their creamy texture once boiled.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 1 T. canola oil
• ½ red onion, diced
• salt and pepper
• 8 Swiss chard leaves and stems
• 5-½ oz. can of tomato juice
• 3-4 cloves fresh crushed garlic
• aged provolone cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner. Add the onion, season with a pinch of salt and pepper and cook just until the onions begin to caramelize. Chop the stems of the Swiss chard and add to the sauté pan. Cook for 4-5 minutes, and then add the leaves, which you have chopped. Use a pair of tongs to mix the ingredients as it cooks.

When the leaves have wilted down, pour in the tomato juice and the crushed garlic cloves. Stir it up and continue cooking for 10-15 minutes. Keep in mind that the longer you cook the dish, the tenderer the stems will become. And, the tomato juice will reduce, making a thick sauce. When the dish is as tender as you like, plate it up and use a vegetable peeler to create flakes of the cheese as a garnish on top.

MORE IDEAS:

A simple dusting of Parmesan or Locatelli cheese is fine, too!

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 T. canola oil
• ½ red onion, sliced
• salt and pepper
• 1 small zucchini, cut into batons
• 1 small yellow or summer squash, cut into equal sized chunks
• 1 small tomato, diced
• 3 cloves fresh garlic, crushed
• 2 T. basil leaves, whole
• grated Parmesan or Locatelli cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner and drop in the sliced onions. Season with some salt and pepper and sauté until the onions take on some color and begin to caramelize. Add the zucchini and summer squash and cook, stirring occasionally, until the squash is limp and also takes on a bit of color. Then add the tomato and garlic and toss into the other ingredients. Finally, scatter the basil leaves over the entire dish, turn off the burner and stir it up to incorporate all the ingredients well. Serve with a scatter of the grated cheese of your choice.

MORE IDEAS:

You can use just one type of squash if you’d like. And, don’t be afraid to add some sliced raw mushrooms to the mix when you add the squash to the sauté pan.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3-4 stems broccoli, sliced in half lengthwise, steamed and cooled
• 2 T. olive oil
• Black pepper and some salt
• 2 eggs, hard cooked and peeled
• 3 T. grated Locatelli or Parmesan cheese
• 3 T. roasted garlic breadcrumbs

LET'S COOK

Heat the oil in a large sauté pan over a medium high burner. Using a long paring knife, literally whittle the cooked broccoli stems into the pan, getting the pieces fairly small.

Season it with some salt and grated black pepper.

Using an egg slicer, slice each egg in one direction, turn the egg around and slice again, making smaller pieces and drop into the pan with the broccoli.

Stir it up, add the grated cheese and breadcrumbs, stir it again and heat it through.

For a great presentation, select a cup that’s a sensible portion size. Use a tablespoon to fill the cup with the broccoli mix, tamping it down to compact it gently. Invert the cup onto your serving plate; remove the cup and BOOM, mounds of broccoli.

MORE IDEAS:

A scatter of diced red pepper or tomato makes this a dramatic addition to any dinner plate.

FEEDS: 2-3

WHAT YOU’LL NEED:

• ½ lb. fresh green beans
• 4-5 cloves fresh garlic, crushed
• ½ lemon, juiced
• 2 T. good olive oil

LET'S COOK

Clean the green beans by snipping off the stem end of each one. Leave the other ends alone. Bring an appropriate amount of water to a boil to cook the beans, salt it and then drop them in. Set your time for 8 minutes.

Meanwhile, combine the garlic, lemon juice and olive oil in a small bowl. When the timer is up, check the beans to be sure they’re tender enough for your taste.

Drain them, and then add the garlic, lemon juice and olive oil mix. Stir it up and set your burner on its very lowest setting and simmer for a few more minutes, stirring it occasionally.

Serve with grilled meats or chicken, hot or cold.

MORE IDEAS:

For more visual fun, use both yellow or wax beans and the green beans.

FEEDS: 2-3

WHAT YOU’LL NEED:

• ½ lb. fresh sugar snap peas
• 1 T. good quality olive oil
• salt
• 1 T. dried mint

LET'S COOK

Clean the fresh sugar snap peas by simply snipping the stem ends. If the flower ends need the same, do so to each one.

Bring a pot of water to a boil and slat it lightly. Drop in the peas and bring back to a boil. Cook for 3-5 minutes, testing occasionally to determine how crisp you like them.

When they have a texture you appreciate, drain them. Place the pot back on the stove on the lowest burner setting. Add the oil, a pinch of salt and then rub the dried mint between your palms, over the peas, to release the flavors.

Stir it all up and simmer on the burner for a minute or two. Serve with grilled lamb chops, chicken or even pork.

MORE IDEAS:

I always have a pot of water on the stove barely boiling when I cook. That way, when I need boiling water, it’s at the ready.

Also, you can use 3 T. of fresh mint in place of the dry.

FEEDS: 4

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1 small onion, diced
• salt and pepper
• 1 bunch fresh asparagus
• 3 cloves garlic, crushed
• 1 T. chopped fresh parsley
• 1 small-diced tomato
• grated Locatelli cheese

LET'S COOK

Put a pot of water on to boil. Heat the oil in a sauté pan and drop in the diced onion. Season with some salt and pepper and start to cook it up.

While that’s going on, clean and then slice the asparagus on the bias, or at an angle. Drop the asparagus into the pot of boiling water, which you’ve salted.

Next, add the crushed garlic, the parsley and the diced tomato to the now caramelized onion. Stir it all up and simmer on the lowest setting of your burner.

When the asparagus is just tender, drain it and then add it to the sauté pan with the other ingredients. Combine it together well, spoon into a serving bowl and dust with the grated cheese.

MORE IDEAS:

A tablespoon of capers added to the sauté pan with the other ingredients makes for even more palate appeal.