Category Archives: Eat your vegetables

Veggie Wellington – Mushrooms, Spinach, Roasted Butternut Squash

Posted on December 19, 2018 by Sandy

This has great eye appeal and it tastes great. Basically, you cook each of the ingredients independently and cool, then assemble and bake. Serves 8-10 1 sheet of Puff Pastry – Keep frozen until all your ingredients are cooked. 1 … Continue reading →

Posted in Christmas Dinner, Dinner Time, Eat your vegetables, Fan Favorites, Thanksgiving | Leave a comment

Corn Casserole

Posted on October 17, 2018 by Sandy

Had this corn casserole at an office pot luck and it is so very good and easy to make. I know that Paula Dean has a version and there are many versions made with Jiffy corn mix. You can also … Continue reading →

Posted in Eat your vegetables, Thanksgiving | Tagged , , | Leave a comment

Broccoli Cheddar Beer Soup

Posted on April 8, 2012 by Sandy

Most of us know the pleasures of cooking with wine — and not just sipping a glass of something while standing at the stove, if you like to do this you might also want to check this freestanding wine cooler … Continue reading →

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Panzanella – Bread Salad

Posted on April 15, 2011 by Sandy

Ingredients: 2 tomatoes 1 small cucumber, peeled and sliced 1 small red onion, thinly sliced bell peppers (optional) Kalmata olives (optional) 1 cup fresh basil leaves, torn into small pieces 1/2 cup extra-virgin olive oil, plus more as needed 3 … Continue reading →

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Carrot Casserole

Posted on April 8, 2011 by Sandy

Ingredients: 2 cups carrots 1 cup sugar 1/4 tablespoon flour 1/4 teaspoon baking powder 1 stick butter, softened 2 eggs cinnamon Directions: Clean carrots and slice–no need to peel. Cook and mash carrots (easy to do in food processor but … Continue reading →

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Roasted Asparagus

Posted on April 7, 2011 by Sandy

Ingredients 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Freshly grated parmesan (optional) Directions Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if … Continue reading →

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Grilled Pesto Veggie Pizza Portabello Mushroom Caps

Posted on February 26, 2011 by Sandy

Spread pesto sauce onto marinated portabello mushroom caps cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic. Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like. … Continue reading →

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Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

Posted on February 26, 2011 by Sandy

If you want to make appetizers, just use the baby portabellos instead of the big guys. Ingredients 1 jar (16 ounces) Whole Pickled Beets 4 large portobello mushrooms (about 1 pound) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper … Continue reading →

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Portabello Mushrooms with Tomato Bruschetta

Posted on February 25, 2011 by Sandy

My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello. Heavenly. Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom … Continue reading →

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Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

Posted on February 7, 2011 by Sandy

4 large Portobello mushrooms 2/3 cup Ricotta cheese 10 oz bag spinach, cooked, squeezed and chopped 2 tbsp flour 1 large garlic clove, minced 1 medium onion, chopped 1 cup monterrey jack or mozzarella cheese, grated or finely diced 2 … Continue reading →

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