Potatoes Au Gratin

“Parmesan cheese gives this gratin dish a real intense flavour.” INGREDIENTS 6 medium potatoes, peeled and sliced thin 1/2 cup chopped onion (1 medium) 2 large garlic cloves, minced 2 tablespoons olive oil 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 2 – 2 1/2 cups milk 1 cup grated parmesan cheese DIRECTIONS Preheat… Read more »

Grilled Asparagus With Prosciutto

“Barbequed asparagus has a more intense flavour which combines well with the saltiness of the prosciutto.” INGREDIENTS 12 asparagus spears 6 slices prosciutto or ham with prosciutto 2 slices provolone if desired olive oil DIRECTIONS Clean asparagus, break off bottom end so only tender spear is left. If using provolone, slice each piece into thirds,… Read more »

Green Beans With Balsamic-Shallot Butter

“Perfect for entertaining, this impressive side dish can be made ahead and assembled at the last minute.” INGREDIENTS 1/4 cup balsamic vinegar 2 large shallots, finely chopped 4 tablespoons butter, room temperature 2 pounds green beans DIRECTIONS Combine vinegar and shallots in a small saucepan. Boil over medium heat until most of the vinegar is… Read more »

Campbell’s Green Bean Holiday Casserole

“Green bean casserole is a tradition for the holidays.” INGREDIENTS 1 can cream of mushroom soup 1/2 cup milk 1 teaspoon soy sauce 1 dash pepper 4 cups cooked green beans, cut 1 1/3 cups French’s French Fried Onions DIRECTIONS Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in a casserole pan.… Read more »

Garlic Mashed Potatoes

“I was never a huge potato fan until we started to grow our own. The taste difference is amazing when they are fresh from the garden.” INGREDIENTS 2 pounds Yukon gold potatoes, peeled and cut into 2″ pieces 3 large cloves garlic, sliced 3/4 cup low-fat buttermilk 1 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon… Read more »

Corn Medley

“A great crowd pleaser for a BBQ. Great when peppers, zucchini and tomatoes are available in abundance in the garden. ” INGREDIENTS 2 teaspoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 2 tomatoes, chopped 1 zucchini, finely chopped 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4… Read more »

Baby Vegetable Parcels With Herbed Butter

“This is so great with mixed baby vegetables fresh from the garden. Almost any baby vegetables will do.” INGREDIENTS baby carrots yellow or fancy baby zucchini green beans onion, sliced thin butter zest of one lemon fresh basil, chopped salt and pepper DIRECTIONS Trim the vegetables leaving the whole or in large pieces. Place vegetables… Read more »

Chicken Salad

“Made with sour cream and dill, this has a nice zing to it.” INGREDIENTS 1/3 cup light mayonnaise 1/3 cup light sour cream 1 teaspoon dried dill 1/2 teaspoon pepper 1 tablespoon capers, drained and chopped 2 roasted chickens from the grocery store DIRECTIONS Remove meat from chickens and chop into cubes. Mix dressing ingredients… Read more »

Sauteed Rice With Vegetables

“A bright and colourful way to use left-over cooked rice. In the summer substitute whatever fresh vegetables you have in the garden.  Serve it warm as a side dish or cold as a rice salad.” INGREDIENTS 2 tablespoons olive oil 1/4 cup onions, diced small 1 cup mushrooms (cremini and shitake) diced small 2 cloves… Read more »

Mediterranean Pasta Salad

“A salty-tangy salad that looks colourful made with tri-colour pasta .” INGREDIENTS 3-4 cups tri-color fusilli 1/2 red pepper, chopped 1/2 small zucchini (green or yellow) chopped 1/3 red onion chopped or sliced into 1 inch lengths 3 tablespoons parsley, chopped fine 30-40 pitted kalamata olives chopped in half 1/4 cup salami (thin slices chopped… Read more »