Mélange of Baby Vegetables

Serves 8

Ingredients:

2 pounds mixed baby vegetables (zucchini, yellow crookneck squash, patty pan squash, trimmed)

2 cups sugar snap peas

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 medium red onion, halved and thinly sliced

4 scallions, cut diagonally into 1/2-inch slices

1 tablespoon Dijon mustard

1/4 cup rice wine vinegar

1/2 teaspoon celery seeds

Freshly ground pepper

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh dill

  1.  In a large pot of boiling water, blanch the baby vegetables and sugar snaps until tender (1 to 2 minutes for the zucchini, crooknecks, and sugar snaps; 2 to 3 minutes for the patty pans).  Refresh under cold water and drain well.
  2. In a large bowl, combine all of the vegetables.
  3. In a small bowl, combine the mustard, vinegar, celery seeds, pepper to taste, and oil;  whisk until well combined.  Add the cilantro, chervil, and dill.  Pour over the vegetables and toss until evenly coated.  Serve well chilled.

Simple Vegetable Broth

Make delicious broth from those vegetable scraps. Begin saving carrot peels, onion tops, potato peels in a freezer container until you’ve collected enough to make a batch of vegetable broth. Or add, the carcasses of leftover roast chicken for a delicious chicken broth. Visit Mother Earth News for a simple recipe.

Healthy Sausage Egg Bake

Ingredients:

12 oz lean Italian turkey sausage, casings removed

1 medium onion, chopped (1/2 cup)

1 medium bell pepper (green, red yellow or orange) chopped (1 cup)

2 cloves garlic, finely chopped

1 box (9 oz) frozen chopped spinach, thawed and drained; or use fresh Phocas Farms spinach;

4 cups frozen shredded hash brown potatoes (from 30 oz bag), thawed

2 cups reduced-fat Italian cheese blend (8 oz)

2 tablespoons grated Parmesan cheese

12 eggs

3/4 cup fat-free (skim) milk

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon pepper

 

  1.  Spray 13 x 9 inch (3 qt) baking dish with cooking spray.
  2. In 12 inch nonstick skillet, cook sausage over medium heat 5 – 7 minutes, stirring occasionally and breaking up sausage with spoon until no longer pink; drain if necessary.  Add onion and bell pepper; cook 3 minutes, stirring occasionally.  Add garlic; cook and stir 1 -2 minutes longer or until vegetables are crisp-tender.  Stir in spinach.
  3. In baking dish, mix cooked sausage mixture, potatoes and cheeses.  In medium bowl, beat eggs, milk, basil, salt and pepper until blended.  Pour over mixture in baking dish.  Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
  4. Heat oven to 350 degrees. Bake covered 1 hour.  Uncover; bake 15 – 20 minutes longer or until center is set.  Let stand 5 – 10 minutes before serving.