Neapolitan-Style Stuffed Peppers

Posted on Categories Vegetables and Sides
6 yellow peppers – tops cut off, seeded, rinsed & left whole
3-4 cups rice, cooked
12 tablespoons breadcrumbs
3 tablespoons golden raisins
30 pitted black olives
3 tablespoons capers
3 tablespoons parsley
1 teaspoon each of Salt & Pepper
2 tablespoons olive oil
tomato sauce

Mix all ingredients together, except for tomato sauce. Stuff Peppers. Pour a bit of olive oil in a deep baking dish and arrange the peppers in it, in an upright position, standing on their bases. Baste the peppers generously with tomato sauce. Put the peppers in a 375* oven and bake for about 1 hour. serves 6

Party Potatoes

Posted on Categories Vegetables and Sides
10 potatoes, peeled and cooked
8 ounces cream cheese, softened
8 ounces sour cream
3 tablespoons chives
Salt & Pepper to taste
Butter
1 cup grated Cheddar cheese
Paprika

Blend the cream cheese and sour cream in small bowl and set aside. Mash
potatoes thoroughly until smooth. Add cream cheese mixture and beat well. Stir in chives. Add seasonings. Spread in 9×13 buttered casserole. Dot with butter, and sprinkle with cheddar cheese and paprika. Bake at 325* for 1 hour. serves 8

Creole Rice

Posted on Categories Vegetables and Sides
2 cups rice, cooked
1/2 pound fresh mushrooms, trimmed and thinly sliced
2 fresh tomatoes, chopped
2 green peppers, seeded and thinly sliced
3 tablespoons butter
Salt & Pepper to taste

Cover cooked rice and keep warm in 250* oven. Melt butter in a large pan and add all vegetables. Saute for 10 minutes. Add warm rice to pan and toss gently with a large fork. serves 5-6

Barley or Farro Pilaf

Posted on Categories Vegetables and Sides
2 tablespoons butter
2/3 cup uncooked barley or farro
3 tablespoons minced onion
1/4 cup celery, chopped finely
2 cups any type broth
2 tablespoons parsley
Salt & Pepper to taste

In an ungreased 5 cup casserole, mix all ingredients. Cover and bake at 325* until done, about 1 hour. serves 4

Sesame Carrots

Posted on Categories Vegetables and Sides
3 tablespoons butter
1 teaspoon sesame oil
1 medium onion, chopped
4 cups thinly sliced carrots
2 tablespoons whole sesame seed
1/2 teaspoon ground ginger
Salt & Pepper to taste

Saute onions in butter over medium heat until soft. Add carrots and sesame oil. Sprinkle sesame seed, ginger, seasonings over all. Stir occasionally, cooking approximately 5-10 minutes until done. serves 4

Sicilian Surprise

Posted on Categories Vegetables and Sides
3 cups eggplant, chopped
1/2 cup green pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1/2 cup olive oil
1 cup tomato paste
1 tablespoon worcestershire sauce
4 ounces mushrooms, sliced
1/4 cup water
1/2 cup stuffed green olives
1/2 teaspoon sugar
3 teaspoons oregano
Salt & Pepper to taste

Combine first 4 ingredients with oil and cook 10 minutes. Add remaining
ingredients and simmer 20 to 30 minutes, or until vegetables are tender. Serves 8 as a side dish or over pasta.

Tipsy Zucchini Saute

Posted on Categories Vegetables and Sides
3 cups sliced zucchini
1 onion, chopped
2 tablespoons butter
1/4 cup white wine (or 1/4 cup apple juice)
1/4 cup sunflower seeds or slivered almonds
Saute onion gently in butter for about 2 minutes. Add zucchini and stir gently for 5 minutes over low heat. Do not over cook or let get mushy. Add wine and simmer about 1 minute. Add sunflower seeds or slivered almonds and serve. serves 2-3

Zucchini Casserole

Posted on Categories Vegetables and Sides
6 medium zucchini, cut into thin slices
1 cup water
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices white bread, diced
2 cups shredded Cheddar cheese
Salt & Pepper to taste
4 teaspoons Italian seasoning
1 – 15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese

Steam or boil zucchini until tender, about 5 – 8 minutes. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to the skillet and saute until the onion is tender. Drain. Stir onion-bacon mixture into drained zucchini. Add remaining ingredients except Parmesan, and toss until well coated.  Spoon zucchini into a 13×9 baking dish. Sprinkle with Parmesan cheese. Bake at 350* for 20 minutes or until bubbly. serves 8

Green Beans Almondine with Lavender Dill Butter

Posted on Categories Vegetables and Sides
1/3 cup sliced almonds
1 pkg frozen cut italian green beans
4 tablespoons Lavender Dill Butter – – (2 Tbsp fresh dill, finely chopped — 1 Tbsp organic culinary lavender buds, finely chopped — 2 sticks butter, softened — 2 garlic cloves, minced — Mix all ingredients into softened butter & store in glass container in refrigerator until needed).
Salt & Pepper to taste

Place the sliced almonds in a large skillet, and toast them over medium-low heat, tossing frequently, until golden brown. Remove the almonds from the skillet, and set aside. Steam the green beans until desired tenderness, drain them and put into serving bowl. Stir the Lavender Dill Butter into the beans and coat well.  Sprinkle with the almonds, and serve hot. serves 3-4

Green Beans Estele

Posted on Categories Vegetables and Sides
2 pounds fresh green beans
8 slices bacon
1 medium onion, thinly sliced
1 tablespoon flour
1/2 cup beef broth or vegetable broth

Steam beans until desired tenderness. In a pan fry bacon until crisp and remove from pan. Cook onion in bacon fat until dark brown. Add flour to onion. Stir in broth and simmer until smooth. Pour over hot drained beans and toss. Crumble bacon over top. serves 5-6