Squash with Carrots
Ingredients:
3 tbsp. water
2 tbsp. vegetable or olive oil
3 cups summer squash, any variety
3 cups grated carrots
3/4 cup chopped onion
1 tsp. each minced fresh parsley, oregano and thyme
1/2-1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. butter or margarine
Saute the onions until tender in the oil. Add the squash, carrots and water to the onion. Cover and simmer 5 minutes. Add the remaining ingredients, cover and cook, stirring occasionally until just tender. Makes 6 servings.
Note: You can substitute other fresh herbs such as dill, marjoram, summer savory, rosemary, sage or chives.
Green Bean Salad
Ingredients:
1/4 cup vegetable or olive oil
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. fresh, minced rosemary
1 clove garlic, mashed
3 cups green beans, cooked until just tender
Combine all the ingredients except the green beans. Whisk until combined, pour over the beans and toss gently. Cover and chill at least 4 hours. Remove the garlic clove. Serve chilled. 6 servings.
Lima Bean Basil Salad
Ingredients:
3/4 cup vegetable or olive oil
1/2 cup vinegar
3-5 tbsp. chopped fresh basil, any variety
1 tsp. salt
1 tbsp. sugar
1/2 cup chopped green onion or chives
6 cups cooked lima beans (just tender)
Mix the oil, vinegar, basil, salt, sugar and onion. Pour over the lima beans, toss. Cover and chill at least 4 hours.
Lastly, I have a recipe for a buttermilk dressing that can be used as a dip for vegetables. I love cutting up green bell pepper, cucumbers and carrots for dipping.
Buttermilk Herb Dressing
Ingredients:
1 cup buttermilk
1 cup cottage cheese, any variety
3 tbsp. chopped green onion or chives
2 tbsp. lemon juice
1 tsp. salt
2 cloves garlic, peeled and minced
Process this in a blender or food processor. Keep refrigerated.
On OFL I have some great recipes for using basil:
http://oldfashionedliving.com/basil.html
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