Zucchini with Parmesan Sauce

Zucchini with Parmesan Sauce
By: Kraft Philadelphia

3 zucchini (1lb), cut diagonally into ½ inch thick slices
2 yellow squash, cut diagonally into ½ inch thick slices
1 red onion, cut into wedges
1 Tablespoon oil
1 tub (8oz) Philadelphia Chive and Onion Cream Cheese Spread
1/3 cup fat-free milk
¼ cup grated parmesan cheese
¼ teaspoon herb and spice blend seasoning

Cook and stir vegetables in hot oil in large skillet 5-7 minutes or until crisp-tender.

Meanwhile, place remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

Serve sauce over vegetables.

Makes 8 servings

Cauliflower with Orange Zest and Green Onion

Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma

Low in Saturated Fat- Cholesterol Free

1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges

Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.

Preheat the oven to 400 degrees.

Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.

Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.

Serves 4

Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”

Green Bean Casserole

Green Bean Casserole
By: Grandma’s Kitchen

1 ½ Tablespoons butter
3 Tablespoons flour
1 ½ cups milk
3-4 teaspoons dry ranch salad dressing mix
¼ to ½ teaspoon white pepper
1 cup chopped yellow sweet onion
2 cloves garlic, minced
1 ¼ lb fresh green beans, cooked until tender-crisp
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1-2 minutes stirring constantly. Using whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2 minutes or until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350 degrees. Spray medium skillet with non-stick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Remove half of onion mixture; set aside.

Combine onion mixture, green beans and white sauce in a 1 ½ quart casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes.

Serves 6

Potato and Roasted Garlic Gratin

Potato and Roasted Garlic Gratin
By: Williams-Sonoma Grilling & Roasting

1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs

Preheat the oven to 300 degrees

Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.

Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.

In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.

Remove dish from the oven, let stand for 10 minutes, and serve.

Serves 8

Broccoli Coleslaw

Broccoli Coleslaw
“This is a way to use the entire broccoli! A lot of recipes call for just the florets, but this recipe is just the opposite, you only use the stalks!”

4 stalks of broccoli (no florets, sides trimmed)
2 carrots, peeled
Run thru food processor using grater attachment
Place into small bowl and set aside

Cream sauce:
¼ cup mayonnaise
½ Tablespoon Apple Cider Vinegar
1 teaspoon granulated sugar
1/8 teaspoon salt
Freshly ground black pepper to taste
Dash of chives or fresh green onion sliced
1/8 teaspoon dry dill or celery seeds
Mix together and add to the coleslaw ingredients above. Wrap and chill in refrigerator for 2 hours before serving.

Roasted Vegetables

Roasted Vegetables
By: Rosanna

A lot of variations of vegetables can be used here. This is a basic guideline.

Line a baking sheet with non-stick foil. Preheat oven to 400 degrees.

Fresh vegetables:
(3) red potatoes, washed and quartered
(1) yellow bell pepper, seeded and cut into big chunks
½ red onion, large sliced
Yellow squash, rinsed, and cut into big chunks
Green zucchini, rinsed, and cut into big chunks

Pour olive oil (about 1-2 Tablespoons) over vegetables on lined baking sheet. With clean hands toss the vegetables in the olive oil. Sprinkle with kosher salt and freshly ground black pepper.

Bake for 35-45 minutes, flipping once or twice.
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Just potatoes:
2 red potatoes (per person), washed and quartered
4 Tablespoons butter, melted
1 teaspoon paprika
1 teaspoon chives
Kosher salt and black pepper
Garlic seasoning (optional)

Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Bake for 40-45 minutes, turning occasionally to prevent burning on one side! Serve with ranch or ketchup if desired.