Veggie Recipes

Herbed Spiced Tomatoes

6 ripe tomatoes, sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp ground red pepper
1/4 c. freshly snipped rosemary
1/2 tsp. dried thyme, crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. extra virgin olive oil
1/4 c. tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and
vinegar; pour over. Cover; chill 3 hours or overnight, spooning dressing over a few times. Drain off dressing just before serving.

Acorn Squash Bake

2 acorn squash
1 c. brown sugar
4 tbsp. maple syrup
1 lb. sausage

Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a
muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash
and then drizzle with 1 T. maple syrup; place a patty of sausage on top of the brown sugar and syrup. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.

Spinach Toss

1 lb. spinach
4 or 5 fresh mushrooms
1/2 c. Slivered Parmesan cheese
1/2 c. fresh bacon bits
Extra Virgin olive oil
red wine vinegar

Wash and drain spinach. Chop very fine. Cook bacon, chop and add to spinach. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. Add vinegar to taste. Serve at once.

Refrigerated Cabbage

1 lg. cabbage head, shredded
1 lg. onion, grated
1/2 c. green onion, chopped
1 sm. jar pimentos, chopped
1/2 green pepper, grated
1 1/2 c. white vinegar
2 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. salt

Stir sugar and vinegar together until dissolved. Mix all ingredients together
and refrigerate overnight.

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