Kristen's Recipes

4 lb. spaghetti squash
1 T. margarine
3 garlic cloves, minced
1 C. fresh parsley, chopped, or grated zucchini
1/4 C. plain lowfat yogurt, (optional)
Fresh ground black pepper

In large pot of boiling water, cook whole spaghetti squash until tender when pierced with skewer, about 30 minutes (some varieties of spaghetti squash may take longer). In small skillet, melt margarine over medium-low heat; add garlic and cook until tender, about 1 minute. Drain squash and cut in half crosswise. Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt (if using), and pepper to taste; toss to mix.

1 T. olive oil
1 onion, julienned
3 cloves garlic, chopped
1 lb. Brussels sprouts
2 tsp. chopped fresh thyme
1 tsp. freshly cracked black pepper
2 T. sherry vinegar
Salt

Preheat the oven to 350°. Score the bottoms of the sprouts with an X. Heat the olive oil in a large ovenproof sauté pan over high heat until smoking hot. Add the onion and garlic and sauté for 1 to 2 minutes, or until fragrant. Add the Brussels sprouts and toss to mix well. Place the pan in the oven and roast the vegetables for about 10 minutes. Remove the pan from the oven, add the thyme, pepper, and sherry vinegar and return the pan to the oven. Cook until tender, about 5 more minutes. Remove from the oven and season to taste with salt. Place on a serving platter and serve warm.

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks
1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes. In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

1 1/2 lb. Fresh Green Beans
1/3 C. Pine Nuts
2 T. Olive Oil
Minced Shallots
1/4 C. Fresh Lemon Juice
1 T. Chopped Fresh Parsley
Salt and Freshly Ground Pepper

Snap off ends of beans, wash them under cold running water. Bring saucepan of salted water to boil. Add the beans and cook uncovered, until tender but still a bit crunchy-2 to 4 minutes, depending on size. Drain and immediately plunge them in a large bowl of ice water to stop cooking and set the green color. Drain well. Place pine nuts in a small baking dish and toast, stirring often, until lightly golden, 3-5 minutes. Set aside. Heat oil in med. skillet over med. heat. Add shallots and stir once or twice. Add beans, lemon juice, pine nuts and parsley and season with salt and pepper. Raise heat to high and cook just long enough to heat beans, 1-2 min.

1 box frozen cauliflower
2 bacon slices, finely chopped
2 scallions, trimmed and finely chopped

Cook cauliflower according to package directions. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.

1 T. soft margarine or vegetable oil
1 onion, chopped
1 potato, cut in small cubes
1 bay leaf
1 lb. Brussels sprouts, halved if large
1 red bell pepper, cut in 1/2-inch pieces
1/4 C. basic vegetable stock, or chicken stock
Fresh ground black pepper, to taste
2 T. fresh parsley, chopped or green onions

In a large nonstick skillet, melt margarine or vegetable oil over medium heat; cook onion, potato and bay leaf, stirring often, for 2 to 3 minutes or until onion is softened. Add Brussels sprouts, red pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching). Season with pepper to taste. Serve sprinkled with parsley or green onion

2 C. Sliced Onion
2 C. Sliced Tomato
2 C. Sliced Zucchini
1 1/2 tsp. Italian Seasoning
Black Pepper

Pre-heat oven to 350 degrees. Layer vegetables in a 2-qt. casserole dish that has been sprayed with a non-stick coating. Sprinkle each layer with 1/2 tsp. seasonings & pepper. Bake for 30-45 minutes, depending on how soft you want the vegetables

2 T. Walnut or vegetable oil
1/2 C. Chopped roasted red bell peppers
1/4 C. Chopped walnuts
1 sm. Garlic clove, minced
Cooked Asparagus, drained well, and patted dry
Dash Pepper

Heat oil in medium skillet over medium-high heat until hot. Add roasted bell peppers, walnuts and garlic; cook and stir 1 1/2 to 2 minutes or until thoroughly heated. Arrange asparagus in serving dish. Spoon warm roasted bell pepper mixture over asparagus. Sprinkle with pepper.

8 yellow onions, or white onions
1 tsp. salt
1/2 tsp. paprika
2 T. butter or margarine, melted
1/4 C. tomato juice
3 T. honey

Cut onions in half crosswise. Place in greased large shallow casserole. Combine salt, paprika, melted butter, tomato juice and honey. Pour over onions. Cover dish and bake at 300 degrees F for 1 hour or until onions are tender.

1 medium onion – coarsely chopped
8 oz mushrooms – quartered 6 Japanese eggplants – cut in cubes (or one large regular eggplant, salted & drained)
3/4 HEAD of garlic – crushed or chopped fine
1 C. water
1 T. dried basil or 1/4 cup fresh chopped
Pepper to taste

In a large heavy bottomed pan (or Dutch oven), sauté (in water or veggie stock) onions over medium heat until soft and sweet. Add mushrooms, eggplant, garlic and water. Keep on med – high heat stirring occasionally until the water is boiling (about 2 min). Turn down heat to a simmer and cover about 1/2 hour or until eggplant is done and very soft (regular eggplant may take a bit longer). Add basil and pepper to taste. Reheat when ready to serve.

1 lb. Green Beans, trimmed
1 pint Cherry Tomatoes
2 T. Fresh Basil, chopped
1 T. Red Wine Vinegar

In large saucepan bring an inch of water to a boil. Add the green beans and cook 6-7 minutes, until the beans are just tender. Reserve 2 T. of the cooking water, then drain and set aside. In heavy skillet heat oil, add tomatoes and cook, shaking, until the skins begin to burst (about 2 minutes). Add basil, beans, cooking water, and vinegar. Cook, uncovered, for 2 minutes or until beans are heated through.

1 C. Chopped Onion
1 C. Sliced Mushrooms
1 tsp. Minced Garlic
1 16oz. Can no salt Green beans, drained, or pre-steamed fresh beans

Spray skillet with nonstick cooking spay. Sauté onions, mushrooms and garlic. Add beans and heat through.