Garlic Dill New Potatoes 8 medium red new potatoes, steamed or boiled until tender 4 cloves garlic, finely minced 1/2 cup real butter 2 tablespoons freshly chopped dill or 2 tablespoons dried dill weed 1/2 teaspoon celery salt 1/4 teaspoon salt 1/4 teaspoon ground black pepper Cut cooked potatoes into wedges or quarters and set aside. Melt butter in a large frying pan, and sauté garlic in butter for 1 minute. Add potatoes and remaining ingredients to pan. Sauté until the potatoes are lightly brown.

Peas With Rice Nothing fancy here, just good food. INGREDIENTS: 4 medium green onions, chopped 4 tbs butter 2 cup peas 4 cup chicken broth, hot 1 cup short grain rice 2 tbs minced parsley 1/2 cup grated parmesan cheese 1 pinch salt to taste DIRECTIONS: 1. Chop both the white and green of the onions and saute’ them gently in the butter in a deep saucepan with a lid. 2. Add the peas and cook 1-2 minutes, stirring constantly. Add the hot broth, cover and simmer 8-10 minutes. 3. Add rice and parsley, stir once, bring to a boil, … Continue reading →

Parmesan Mashers Your regular mashed potatoes, but better! INGREDIENTS: 1 1/4 lbs russet potatoes, peeled and cut into 1/2 inch cubes 1 tbs unsalted butter 1 clove garlic, minced 1/4 tsp pepper 1/4 tsp salt 1/4 cup grated Parmesan cheese DIRECTIONS: 1. Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. 2. Melt butter in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Remove from heat. 3. Combine potatoes, sautéed garlic, salt, pepper to taste and Parmesan in a large mixing bowl. 4. Mash or beat with an … Continue reading →

Parmesan Macaroni Toss An easy accompaniment to a weekday chicken dish. INGREDIENTS: 8 oz Macaroni noodles 3 tbs Margarine 1/2 cup Grated Parmesan cheese 1 large Italian Plum Tomato, chopped 2 tbs Minced fresh Basil 2 tbs Chopped fresh Parsley 1 dash Freshly ground black pepper DIRECTIONS: 1. Bring large pot of water to boil and cook pasta until al dente. 2. When pasta is done, drain well. Toss hot noodles with margarine to melt. 3. Add other ingredients. Toss to combine. Prep: 5 minutes Cook: 15 minutes Serves: 24

Oven Ratatouille Wonderful French dish packed full of healthy veggies! INGREDIENTS: 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil or 1 tsp dried basil 1 tbs chopped fresh oregano or 1 tsp dried oregano 1 tsp chopped fresh thyme, or 1/2 dried thyme 2 tsp salt 1 pinch Freshly ground pepper, to taste 1 large yellow onion, sliced 3 cloves garlic, minced 1 small eggplant, unpeeled, cut into 1/2-inch cubes 1 medium green bell pepper, seeded and cut in 1-inch pieces 1 medium zucchini, unpeeled, cut into 3/4-inch slices 4 large plum tomatoes, seeded, sliced and drained 2 … Continue reading →

Orzo with Zucchini, Eggplant and Feta Make this with vegetable stock for a vegetarian side dish that pleases! INGREDIENTS: 1/4 cup olive oil 3 medium shallots, chopped 2 sprigs fresh thyme 3 cups chicken stock 1 pinch pepper, to taste 1/2 cup diced tomatoes to garnish 2 small baby eggplants, diced 2 cloves garlic, chopped 1 tsp dried Oregano 1 large zucchini, diced 1 pinch salt, to taste 3 oz crumbly Feta cheese 2 cups orzo DIRECTIONS: 1. In a medium pot, heat half of the olive oil on high. 2. Sauté the eggplant, tossing vigorously until golden, about 5 … Continue reading →

Orzo with Parmesan and Basil Simple and good! INGREDIENTS: 2 tbs butter 1 cup uncooked orzo pasta 1 can chicken broth 1/2 cup grated parmesan cheese 1/4 cup chopped fresh basil 1 pinch salt and pepper DIRECTIONS: 1. Melt butter in heavy skillet over medium high heat. 2. Stir in orzo and saute until lightly browned. 3. Stir in chicken stock and bring to a boil. 4. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. 5. Mix in parmesan cheese and basil and season with salt and pepper to taste. … Continue reading →

Orzo Milanese A buttery beautiful side. INGREDIENTS: 1 large onion 1 cup orzo 2 tbsp butter 1/2 cup white wine 2-1/2 cups hot stock 1/4 tsp saffron 1 tbs butter 1 tbs parmesan 1 pinch Salt & pepper DIRECTIONS: 1. Heat butter in skillet on medium. Cook onion until soft. Add orzo. Coat with butter. 2. Add wine & 1 cup of stock at a time until orzo is cooked, about 15 minutes. 3. Stir in butter, Parmesan, salt & pepper . Prep: 5 minutes Cook: 20 minutes Serves: 6

Orange-Pecan Couscous Couscous is a great alternative to rice for a side dish. INGREDIENTS: 1 tbs Oil 1 cup Coarsely chopped pecans 1 medium Onion, chopped 2 cup Orange juice 3 sticks Cinnamon 5 whole Cloves 1 pinch Turmeric 1 pinch Ground red pepper 1/4 tps Salt 2 cup Couscous 1/2 cup Raisins DIRECTIONS: 1. Heat oil in a large skillet and cook pecans until lightly toasted. 2. Add onions and cook until soft. Add orange juice, cinnamon sticks, cloves, turmeric, red pepper and salt and bring to a boil. 3. Quickly stir in couscous and raisins, then cover and … Continue reading →

Onion and Grits Casserole Don’t skip the step about putting the peppers in the bag. It helps steam them to the correct texture. INGREDIENTS: 3 medium red bell peppers 4 cups milk 1 cup grits 1/2 cup butter 1/2 tsp salt 1/8 tsp cayenne pepper 3 cups shredded Gouda cheese 3 large eggs, beaten 4 tbs olive oil 5 medium onions, sliced 2 tbs granulated sugar DIRECTIONS: 1. In a 350 oven, roast red bell peppers on an ungreased baking sheet for 25 minutes. 2. Place in a brown paper bag and set aside for 10 minutes. Remove from the … Continue reading →