Category Archives: Eat your vegetables

Roasted Beets with Walnuts Gorganzola Dressing

Posted on April 3, 2009 by Sandy

1 1/2 to 1 3/4 pounds beets, trimmed and halved 2 tablespoons olive oil 1/2 teaspoon coarse salt 1/4 teaspoon black pepper 1 bunch arugula, well washed and torn apart For the Walnut Gorgonzola Dressing: 2 tablespoons extra-virgin olive oil … Continue reading →

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Califlower and Potato Curry – allo gobi

Posted on April 2, 2009 by Sandy

Califlower and potato curry I have also had this with carrots added.  Also excellent. Califlower is not my thing but while traveling, a friend ordered this dish and the memory is still with me.  1 ½ cups chopped fresh coconut (or substitute 1/2 … Continue reading →

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Creamed Spinach

Posted on January 3, 2009 by Sandy

Bag of washed spinach 1/4 Cup of Cream Salt and Pepper Hubby Dennis loves spinach.  The man is not a vegetable lover.  It was less than a month or so ago, I actually caught him hiding green peas under his … Continue reading →

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Grilled Tricolor Peppers

Posted on June 3, 2008 by Sandy

yield: Makes 4 servings One serving packs more than two times your requirement of vitamin C. Ingredients Vegetable oil cooking spray 1 green bell pepper, cored, seeded and sliced into strips 1 yellow bell pepper, cored, seeded and sliced into … Continue reading →

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Molasses Baked Onions

Posted on January 3, 2008 by Sandy

Rich and sweet, these onions are adapted from Angela Shelf Medearis’s recipe for Honey-Baked Onions in The African-American Kitchen. They’re… more › Ingredients 4 large sweet onions such as Vidalia, Walla Walla, or Oso Sweet (3 to 4 lb total) … Continue reading →

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Crispy Roasted Potato Cubes or Fries

Posted on October 4, 2007 by Sandy

Heat oven 450 degrees. Potatoes (any kind, red, sweet, idaho) chop into 1 inch cubes or into 1/2 inch fries Arrange on sheet pan, single layer only or they will not brown.: These potatoes are very versatile. You can use any … Continue reading →

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