Roasted Asparagus

ROASTED ASPARAGUS

2 bunches asparagus
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. ground pepper
1/3 cup freshly grated parmesan cheese
2 tsp. fresh lemon juice

Preheat oven to 475. Snap off ends of asparagus. Toss with olive oil, sprinkle with salt and pepper and toss well. Arrange in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned (about 10 minutes). Sprinkle with lemon juice. Serve hot or warm.

Sauteed Spinach with Basil

There really isn't a wrong way to eat spinach - it's the best veg out there - but this is especially tasty!

2 tsp olive oil

4 cloves garlic, thinly sliced

1/3 cup (2 oz) pine nuts

10 oz fresh spinach leaves

1/2 tsp kosher salt

1/4 tsp black pepper

2 cups fresh basil leaves

Heat the oil in a large skillet over med-low heat. Add the garlic and cook for 2 minutes. Add nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 Tbls water. Cover and cook, tossing occasionally with tongs, until spiinach wilts, about 4 minutes. Remove from heat. Add basil and toss until it wilts. Serve immediately.

Creamy Baked Acorn Squash

This came out of Martha Stewart's FOOD magazine. I LOVE these. So yummy and easy.

CREAMY BAKED ACORN SQUASH

2 acorn squash (1 lb. each), halved lengthwise, seeded, and bottoms trimmed to lie flat 

salt and pepper

1/4 cup heavy cream ( I always use a bit more)

8 sprigs thyme

1/2 cup grated Parmesan 

Preheat oven to 375. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more. 

Source: http://www.marthastewart.com/952446/creamy-baked-acorn-squash

Golden Harvest Potato Bake

I tried this at Thanksgiving and really loved it. The carrot flavor really shines through, so next time I make it I might only add three carrots.

5 pounds Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 tsp dried tarragon (we didn't have any so I didn't use it)
1 cup shredded cheddar cheese, (divided)
1/2 cup milk
2 eggs
2 TB cider vinegar
1 TB butter
1 tsp salt
1 tsp dried parsley flakes
1/2 to 1 tsp of pepper

Place the potatoes, carrots, garlic and tarragon in a Dutch oven (I just did it on the stove top) cover with water. Bring to boil. Reduce heat; cover and cook for 15-20 min or until tender. Drain.
In a large bowl, mash vegetables. Stir in 1/2 cup of cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
Transfer to a greased 13x9 in baking dish; sprinkle with the remaining cheese. Bake uncovered, at 325 degrees for 25-30 min.

Roasted Carrots and Shallots

I know I've already posted a few carrot recipes, but here's another one I just tried and loved.  Carrots might just be my favorite veg.  And why have I never cooked with shallots before?  They are SO tasty!

2 lbs carrots, cut into 3-in lengths, thick pieces halved lengthwise

12 oz shallots (about 10), peeled and halved lengthwise

2 Tbls. olive oil

coarse salt and ground pepper

1/2 cup fresh parsley leaves

2 Tbls. fresh lemon juice

Preheat oven to 450.  On a large rimmed baking sheet, toss carrots, shallots, and oil;  season with salt and pepper.  Bake until tender, 30-35 minutes, tossing once halfway through.  Add parsley and lemon juice; toss to combine.  

Chive and Garlic Corn

1 pkg. (16 0z) frozen corn, thawed

1/2 c. finely chopped onion

2 Tbls. butter

1/4 c. minced fresh chives

1/2 tsp. minced garlic

1/8 tsp. salt

pepper to taste

In a large skille, saute corn and onion in butter for 5-7 minutes or until tender.  Stir in chives, garlic, salt and pepper.  Cook 3-5 more minutes and serve.  

My Two Favorite Ways to Eat Carrots

GARLIC CARROTS

1 lb baby carrots

2 garlic cloves, minced

1-2 Tbls olive oil

1/4 cup hot water

1/2 tsp salt

1/4 tsp dried thyme

dash of pepper

In a skillet, saute carrots and garlic in oil for 5 minutes.  Add water, salt, thyme, and pepper.  Bring to a boil.  Reduce heat to low; cover and cook for 15 - 25 minutes, until tender.

GINGER-SPICED CARROTS

1 Tbls olive oil

1 tsp ground cumin

4 Tbls sugar

pinch of salt

fresh or dried dill

1 1/2 cups finely diced onions

2 Tbls minced fresh ginger root

4 cups peeled, sliced carrots

2 c. vegetable broth

In a large skillet over medium heat, cook onions in olive oil for 5 minutes or until golden brown.  Add remaining ingredients except for salt and dill.  Simmer until carrots are tender and most of the liquid has evaporated.  Remove from heat and let cool 5 minutes.  Season with salt and sprinkle with dill.