Vegetable Recipes: All Types of Delicious Vegetable Recipes [2 ed.]

Table of contents :
Table of Contents
Cranberries and Potatoes
Mushroom and Onion Baked Potato
Wedges Done Right
Zucchini Potatoes
Mediterranean Potatoes
Creamy Alfredo Potatoes
Canadian Style Potato Soup
Scalloped Potatoes
Light Supper Frittata
Easy Artichoke Snack
Italian Stuffed Artichokes
Artisanal Dip
Roasted Mediterranean Artichokes
Grilled Artichokes 101
Alfredo Artichoke Dip
Crispy Lunch Box Okra Salad
Okra from Afghanistan
Summer-Time Charred Okra
North Indian Inspired Curried Okra
Barbados Style Okras
Louisiana Okra
Andhra Style Okra Stir-Fry
Southern Okra and Grits Fritters
Simplest Radish Salad
Carolina Apple Ribs
Buttered Radishes
Radish Parcel
Rachael’s Radishes
3-Ingredient Dip
How to Steam Radishes
Parsnip Possibilities
Aromatic Garlic and Honey Parsnips
Tralee Side Dish
Wendy’s Root Vegetable Casserole
5-Ingredient Parsnips
Sweet Potato and Parsnip Festival
Fall-Time Casserole
Sunday’s Dinner Pie
Provence Tapenade
Easy Catering Stuffed Olives
Uptown Chicken Breast
2-Ingredient Olive Puff Pastry
Enhanced Cream Cheese Topping for Toast
Mediterranean Meatballs
Oven Focaccia
Louisiana Salad
Olive Balls
Smoky Summer Green Beans
Southern Fried Beans
Pine Nut Parmesan Green Beans
Rustic Chicken Breast
How to Pickle Green Beans
Renaissance Green Bean
Lunch Box Salad
Tennessee Inspired Green Beans
Alternative Green Bean Bake
Buttery Basil and Tomato Green Beans
Honey Sriracha Green Beans
Georgia Inspired Green Beans and Potatoes
Spinach Cream

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Vegetable Recipes All Types of Delicious Vegetable Recipes

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Table of Contents Cranberries and Potatoes 7

Mushroom and Onion Baked Potato 10 Wedges Done Right 11 Zucchini Potatoes 12 Mediterranean Potatoes 13 Creamy Alfredo Potatoes 14 Canadian Style Potato Soup 15 Scalloped Potatoes 16 Light Supper Frittata 17 Easy Artichoke Snack 20 Italian Stuffed Artichokes 21 Artisanal Dip 22 Roasted Mediterranean Artichokes 23 Grilled Artichokes 101 24 Alfredo Artichoke Dip 25 Crispy Lunch Box Okra Salad 26 Okra from Afghanistan 27 Summer-Time Charred Okra 30 North Indian Inspired Curried Okra 31 Barbados Style Okras 32 Louisiana Okra 33 Andhra Style Okra Stir-Fry 34 Southern Okra &Grits Fritters 35 Simplest Radish Salad 36 Carolina Apple Ribs 37

Buttered Radishes 40 Radish Parcel 41 Rachael’s Radishes 42 3-Ingredient Dip 43 How to Steam Radishes 44 Parsnip Possibilities 45 Aromatic Garlic and Honey Parsnips 46 Tralee Side Dish 47 Wendy’s Root Vegetable Casserole 50 5-Ingredient Parsnips 51 Sweet Potato and Parsnip Festival 52 Fall-Time Casserole 53 Sunday’s Dinner Pie 54 Provence Tapenade 55 Easy Catering Stuffed Olives 56 Uptown Chicken Breast 57 2-Ingredient Olive Puff Pastry 60 Enhanced Cream Cheese Topping for Toast 61 Mediterranean Meatballs 62 Oven Focaccia 63 Louisiana Salad 64 Olive Balls 65 Smoky Summer Green Beans 66 Southern Fried Beans 67 Pine Nut Parmesan Green Beans 70 Rustic Chicken Breast 71 How to Pickle Green Beans 72

Renaissance Green Bean 73 Lunch Box Salad 74 Tennessee Inspired Green Beans 75 Alternative Green Bean Bake 76 Buttery Basil and Tomato Green Beans 77 Honey Sriracha Green Beans 80 Georgia Inspired Green Beans and Potatoes 81 Spinach Cream 82

Cranberries

and Potatoes

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 10 Calories 218 kcal Fat 4.5 g Carbohydrates 45.3g Protein 1.4 g Cholesterol 0 mg Sodium 25 mg

Ingredients 1 (12 oz.) package whole cranberries 1 small unpeeled orange, sliced 1 1/3 C. white sugar 1/2 C. pecan pieces 1/4 C. orange juice

3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground mace 1 (40 oz.) can cut yams, drained

Directions 1. Set your oven to 375 degree before doing anything else. 2. Get a bowl, and mix: mace, cranberries, nutmeg, orange slices, cinnamon, sugar, orange juice, pecans. 3. Enter everything into a casserole dish. 4. Cook in the oven for 35 mins. Add in your yams then cook for another 15 mins.

Cranberries and Potatoes

7

MUSHROOM

and Onion Baked Potato

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 1 Calories 427 kcal Fat 12.1 g Carbohydrates 71.7g Protein 10.9 g Cholesterol 31 mg Sodium 438 mg

Ingredients 1 large baking potato 1 tbsp unsalted butter 1/4 C. chopped onions 1/2 C. chopped mushrooms salt to taste

2 tbsps nonfat plain yogurt

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 450 degrees before doing anything else. Get a fork and poke some holes into each potato. For 10 min microwave the potatoes on high. Then put all the potatoes in a casserole dish. Cook them in the oven for 17 mins. Meanwhile get a pan and cook your onions in melted butter until soft, then add in your mushrooms and stir fry for another 6 mins. 7. Add in your salt. 8. Before serving the potatoes cut an opening into each and place in some of the onions and mushrooms. 9. Enjoy.

10

Mushroom and Onion Baked Potato

Wedges

Done Right

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 196 kcal Fat 5g Carbohydrates 35.4g Protein 4.3 g Cholesterol 0 mg Sodium 389 mg

Ingredients 6 red potatoes, cut into wedges 2 tbsps olive oil 2 tsps onion powder 2 tsps chili powder 1 tsp garlic powder

1 tsp garlic salt salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees before doing anything else. Get a casserole dish and layer your potato wedges evenly. Drizzle olive oil over them evenly as well. Get a bowl and mix: garlic salt, onion powder, garlic powder, and chili powder. Evenly coat the potatoes with your dry seasoning mixture. Cook in the oven for 35 mins. Then add a bit more pepper and salt before serving. Enjoy with some potato dip

Wedges Done Right

11

ZUCCHINI

Potatoes

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 423 kcal Fat 18.9 g Carbohydrates 57.6g Protein 7.4 g Cholesterol < 1 mg Sodium 594 mg

Ingredients 1/2 C. olive oil 1 (1 oz.) package dry ranch dressing mix 4 large potatoes, peeled and coarsely chopped 2 zucchini, coarsely chopped 3 stalks celery, coarsely chopped, or more to taste

1 onion, coarsely chopped (optional) 1/2 C. seasoned bread crumbs 1 pinch garlic salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a big bowl and mix evenly: onions, olive oil, zucchini, and ranch dressing mix, potatoes and celery. 3. Make sure everything is evenly coated before continuing. 4. Add in your garlic salt, and bread crumbs. Cook in the oven for 1 hr. 5. Enjoy.

12

Zucchini Potatoes

Mediterranean Potatoes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 288 kcal Fat 1.9 g Carbohydrates 58.2g Protein 9g Cholesterol 31 mg Sodium 194 mg

Ingredients 2 sweet potatoes 1 (15 oz.) can garbanzo beans, drained 1 egg 2 C. all-purpose flour, or more if needed 1 tsp garlic powder

1 tsp ground cumin 1/2 tsp ground coriander

Directions 1. Coat a casserole dish with oil. Then set your oven to 375 degrees before doing anything else. 2. Poke holes in your potatoes with a fork. 3. Then microwave them for 6 mins. 4. Turn the potato over and cook for another 4 mins. 5. Take off the skin of the potatoes carefully (do not burn yourself). 6. And chunk the potatoes with a knife. 7. Get a bowl add in your garbanzo beans and mash them up nicely until no lumps remain then mix in your potatoes and also some beaten eggs. 8. Mash everything until it’s all smooth. 9. Add in coriander, 2 C. of flour, some cumin, and garlic powder. Mix everything a bit. 10. Form small balls from the potato mixture. Then flatten them and then enter them in your casserole dish. 11. Cook in the oven for 33 mins then turn them over and cook for another 10 mins. 12. Enjoy.

Mediterranean Potatoes

13

CREAMY

Alfredo Potatoes

Prep Time: 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 605 kcal Fat 29.2 g Carbohydrates 76.1g Protein 14.7 g Cholesterol 104 mg Sodium 826 mg

Ingredients 4 large baking potatoes, scrubbed 2 tbsps butter 2 tbsps olive oil 1 (8 oz.) package sliced fresh mushrooms

6 C. baby spinach leaves 1 (15 oz.) jar Creamy Alfredo Sauce 1 roma (plum) tomato, diced

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees for doing anything else. Cook your potatoes in the oven for 1 hr. Meanwhile fry your onions and mushrooms in hot olive oil until they become soft. Then add in your spinach and continue cooking for 4 more mins. Add in your Alfredo sauce. And let the contents lightly simmer for 6 mins. Remove your potatoes from the oven when the cooking time has elapsed and then cut an opening in them. 7. Fill the opening with the Alfredo mix and garnish each potato with the roma plum tomatoes. 8. Enjoy.

14

Creamy Alfredo Potatoes

Canadian Style Potato Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 207 kcal Fat 9g Carbohydrates 28.7g Protein 5g Cholesterol 11 mg Sodium 462 mg

Ingredients 1/2 C. sour cream 1 tsp grated lime zest 2 large sweet potatoes, peeled and cubed 1 tbsp butter 1 onion, sliced 2 cloves garlic, sliced 4 C. chicken stock 1/2 tsp ground cumin 1/4 tsp crushed red pepper flakes

2 tbsps grated fresh ginger root 1/4 C. smooth peanut butter 1 lime, juiced 2 tbsps chopped fresh cilantro salt to taste 1 large roma (plum) tomato, seeded and diced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a bowl, mix: lime zest, and sour cream. Put it in the frig covered. Fry your garlic and onions in melted butter for 6 mins. Then mix in: chicken stock, ginger, cumin, chili flakes, and potatoes. Heat until boiling then set the heat to low and let it simmer for 15 mins covered. At this point the potatoes should be soft. Blend the contents in your blender until very smooth and soft. Add everything back to the pot and add in: lime juice, salt, and peanut butter. Heat for about 3 mins. When serving (in bowls), top each bowl with a spoonful of sour cream some cilantro and some diced tomatoes. 10. Enjoy.

Canadian Style Potato Soup

15

SCALLOPED

Potatoes

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 523 kcal Fat 16.9 g Carbohydrates 72.6g Protein 21.6 g Cholesterol 53 mg Sodium 392 mg

Ingredients 8 large potatoes, peeled and sliced 14 slices Cheddar cheese 1/2 C. all-purpose flour

1 pinch salt and pepper to taste 1 C. skim milk

Directions 1. Coat a baking dish with oil or nonstick spray. Set your oven to 350 degrees before doing anything else. 2. Add your potatoes to the bottom of the baking dish. 3. Coat the potatoes with cheese and then sprinkle some flour over them evenly. 4. Then add some pepper and salt. 5. Continue layering the contents until all ingredients are used. 6. Finally cover the potatoes with milk. Cover the baking dish with foil. 7. Cook for the contents for 1 hr and 30 mins in the oven covered. 8. Then remove the foil and cook for another 15 mins uncovered. 9. Make sure nothing burned and the potatoes are browned nicely. 10. Enjoy.

16

Scalloped Potatoes

Light

Supper Frittata

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 265 kcal Fat 19.2 g Carbohydrates 8.7g Protein 15.4 g Cholesterol 144 mg Sodium 446 mg

Ingredients 1 (12 oz.) jar marinated artichoke hearts, drained and chopped (reserve marinade) 1 bunch green onions, chopped 9 eggs, beaten 1 lb. sharp Cheddar cheese, grated 14 saltine crackers, crumbled 1/2 C. chopped fresh parsley

2 cloves garlic, minced (optional) 1 dash hot pepper sauce (such as Tabasco(R)) salt and ground black pepper to taste

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a large skillet, heat 3 tbsp of the reserved artichoke marinade and sauté the green onions for 2-3 minutes. 3. In a bowl, mix together the cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt and black pepper. 4. Transfer the mixture into a 13x9-inch baking dish. 5. Cook in the oven for about 40 minutes. 6. Remove from the oven and cool slightly before cutting into squares.

Light Supper Frittata

17

EASY

Artichoke Snack

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 350 kcal Fat 28.9 g Carbohydrates 19.4g Protein 7.6 g Cholesterol 65 mg Sodium 505 mg

Ingredients 4 medium artichokes 1/2 C. butter, melted 3 tbsp basil pesto

1/4 C. Italian seasoned bread crumbs

Directions 1. 2. 3. 4. 5. 6. 7. 8.

20

Trim the stems from the artichokes and remove the small leaves from the bottoms. Slice 1-inch from the top so that it is flat. In a large pan, 2 C. of the water and arrange a steamer basket in it. Place artichokes into the steamer and bring to a boil. Cover and steam for about 15 minutes. In a small bowl, mix together the melted butter and pesto. Drizzle the mixture over the artichokes evenly and sprinkle with the bread crumbs. Serve immediately.

Easy Artichoke Snack

Italian

Stuffed Artichokes

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 175 kcal Fat 13.2 g Carbohydrates 11.6g Protein 4g Cholesterol 5 mg Sodium 149 mg

Ingredients 6 whole artichokes 3 slices Italian bread, cubed 1 clove garlic, minced 1/8 C. chopped fresh parsley 1/4 C. grated Romano cheese

1/2 tsp dried oregano 5 tbsp vegetable oil, divided salt and pepper to taste

Directions 1. Snip the pointed tips of the artichoke leaves and remove the stems. Wash and drain. 2. Holding the artichoke firmly by base, firmly rap the top of it on a hard surface. (this will open it so it can be stuffed.) 3. For the stuffing in a bowl, add the bread cubes, garlic, parsley, Romano cheese, oregano, 2 tbsp of the vegetable oil, salt and pepper and mix well. 4. Place about 1/2 C. of the stuffing into each artichoke and gently, press. 5. In a large Dutch oven, tightly pack the stuffed artichokes and add 3 tbsp of the oil with enough water to reach half way up the artichokes. 6. Bring to a boil on high heat. 7. Reduce the heat to low and simmer, covered for about 1 hour.

Italian Stuffed Artichokes

21

ARTISANAL

Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 15 Calories 144 kcal Fat 13.2 g Carbohydrates 3.9g Protein 3.2 g Cholesterol 10 mg Sodium 411 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained and chopped 1 C. mayonnaise

1 C. grated Parmesan cheese 1 (4 oz.) can diced green chilis

Directions 1. 2. 3. 4. 5.

22

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the artichoke hearts, mayonnaise, cheese and green chilies. Transfer the mixture into a 2 quart casserole dish. Cook in the oven for about 20-25 minutes. Serve with a garnishing of the chopped green onions and tomato.

Artisanal Dip

Roasted

Mediterranean Artichokes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 198 kcal Fat 11.8 g Carbohydrates 17g Protein 6.9 g Cholesterol 6 mg Sodium 733 mg

Ingredients 1 serving cooking spray 1/2 C. Italian-seasoned bread crumbs 1/2 C. grated Parmesan cheese 1/4 C. chopped fresh parsley 1/4 C. extra-virgin olive oil 1/4 C. lemon juice

2 tsp lemon zest 2 cloves garlic, minced 2 (14 oz.) cans artichoke hearts, rinsed and drained

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking dish with the cooking spray. 2. In a bowl, add the bread crumbs, Parmesan cheese and parsley and mix till well combined. 3. In another bowl, add the olive oil, lemon juice, lemon zest, and garlic and mix till well combined. 4. In the bottom of prepared baking dish, place the artichoke hearts evenly. 5. Place the olive oil mixture over the artichokes and stir to combine. 6. Top with the bread crumb mixture evenly. 7. Cook in the oven for about 15-20 minutes.

Roasted Mediterranean Artichokes

23

GRILLED

Artichokes 101

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 254 kcal Fat 23.2 g Carbohydrates 11.5g Protein 3.4 g Cholesterol 61 mg Sodium 823 mg

Ingredients 2 artichokes, halved and choke scraped out 1 tsp salt 1 tsp ground black pepper 2 cloves garlic, chopped

1 shallot, chopped 1/2 C. butter

Directions 1. Set your outdoor grill for low heat and lightly, grease the grill grate. 2. In a large pan of boiling water, add the artichokes, salt, pepper, 1/2 of the garlic and 1/2 of the shallot and bring to a boil. 3. Boil for about 30 minutes. 4. Drain well and keep aside. 5. In a small pan, melt the butter on medium heat and sauté the remaining garlic and shallot till fragrant. 6. Remove from the heat and coat the artichoke halves with the butter mixture evenly. 7. Cook the artichokes on the grill for about 5-10 minutes, coating with the butter mixture occasionally. 8. Serve with the remaining butter as a dipping sauce.

24

Grilled Artichokes 101

Alfredo

Artichoke Dip

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 153 kcal Fat 12.3 g Carbohydrates 5.2g Protein 6.6 g Cholesterol 28 mg Sodium 485 mg

Ingredients 4 cloves garlic 1 (10 oz.) package frozen chopped spinach, thawed and drained 1 (14 oz.) can artichoke hearts, drained and chopped 1 (10 oz.) container Alfredo-style pasta sauce

1 C. shredded mozzarella cheese 1/3 C. grated Parmesan cheese 1/2 (8 oz.) package cream cheese, softened

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a small baking dish, place the garlic. Cook in the oven for about 20-30 minutes. Remove from the heat and keep aside to cool. Squeeze the softened garlic from the skins. In an 8x8-inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredostyle pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. 7. Cook in the oven for about 30 minutes. 8. Serve warm.

Alfredo Artichoke Dip

25

CRISPY

Lunch Box Okra Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 226 kcal Fat 15.8 g Carbohydrates 19.6g Protein 3.4 g Cholesterol 10 mg Sodium 121 mg

Ingredients 3 slices turkey bacon 1 (16 oz.) package frozen cut okra 1 onion, chopped 1 green bell pepper, seeded and diced 1 medium tomato, diced

1/3 C. white sugar 1/4 C. corn oil 1/4 C. white vinegar

Directions 1. 2. 3. 4. 5.

Heat a large skillet on medium heat and cook the turkey bacon till browned completely. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. Discard the most of the bacon fat from the skillet, leaving a little inside. In the same skillet, add the okra and fry for about 5 minutes. Transfer the okra to a salad bowl with the onion, green pepper, tomato and bacon and toss to coat. 6. In a small bowl, add the sugar, corn oil and vinegar and beat till the sugar dissolves. 7. Place the vinaigrette over the salad and toss to coat well. 8. Refrigerate to chill for about 30 minutes before serving.

26

Crispy Lunch Box Okra Salad

Okra

from Afghanistan

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 127 kcal Fat 7.1 g Carbohydrates 15.2g Protein 3.3 g Cholesterol 0 mg Sodium 176 mg

Ingredients 2 tbsp vegetable oil 1 onion, thinly sliced 2 tbsp tomato paste 1 lb. okra, sliced in 1/4 inch pieces 1 tsp ground turmeric

salt and black pepper to taste 2 C. water

Directions 1. In a large skillet, heat the oil on medium-low heat and cook the onion for about 15 minutes, stirring occasionally. 2. Add the tomato paste and cook, stirring continuously till no lumps remain. 3. Add the okra, turmeric, salt, pepper and water and bring to a boil on high heat. 4. Reduce the heat to medium-low and simmer for about 15-20 minutes. 5. Season to taste with the salt and pepper if required.

Okra from Afghanistan

27

SUMMER-TIME

Charred Okra

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 156 kcal Fat 12 g Carbohydrates 11.4g Protein 3g Cholesterol 31 mg Sodium 1501 mg

Ingredients 1 lb. fresh okra 1/4 C. melted butter 1/4 C. Cajun sea

Directions 1. Set your grill for high heat and lightly, grease the grill grate. 2. Coat the okra with the melted butter and then roll in the Cajun seasoning. 3. Cook the okra on the grill for about 2 minutes per side.

30

Summer-Time Charred Okra

North Indian

Inspired Curried Okra

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 69 kcal Fat 3.7 g Carbohydrates 8.5g Protein 2.4 g Cholesterol 0 mg Sodium 301 mg

Ingredients 1 lb. okra, ends trimmed, cut into 1/4-inch rounds 1 tbsp olive oil 1 tsp whole cumin seeds 1/2 tsp curry powder

1/2 tsp chickpea flour 1/2 tsp salt

Directions 1. In a microwave safe plate, place the okra and microwave on High for about 3 minutes. 2. In a large skillet, heat the oil on medium heat and sauté the cumin till it turns golden brown. 3. Stir in the okra and cook for about 5 minutes. 4. Gently, stir in the curry powder, chickpea flour and salt and cook for about 2 minutes. 5. Serve immediately.

North Indian Inspired Curried Okra

31

BARBADOS STYLE

Okras

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 96 kcal Fat 6.9 g Carbohydrates 8.6g Protein 1.8 g Cholesterol 0 mg Sodium 7 mg

Ingredients 3 tbsp olive oil 1 large onion, thinly sliced 2 cloves garlic, minced 4 C. fresh okra, ends trimmed and halved lengthwise

salt to taste ground black pepper to taste 1 lime, juiced

Directions 1. In a large skillet, heat the oil on medium heat and sauté the onion and garlic for about 5 minutes. 2. Stir in the okra, salt and pepper and increase the heat to high. 3. Cook, stirring occasionally for about 10 minutes. 4. Stir in the lime juice and cook for about 2 minutes.

32

Barbados Style Okras

Louisiana Okra

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 133 kcal Fat 7.2 g Carbohydrates 14.2g Protein 4g Cholesterol 0 mg Sodium 184 mg

Ingredients 2 tbsp olive oil 1/2 large onion, chopped 2 cloves garlic, minced 1/2 green bell pepper, chopped 1 (16 oz.) can diced tomatoes in juice 3/8 tsp dried thyme 2 tbsp chopped fresh parsley

1/4 tsp cayenne pepper salt and pepper to taste 1 (16 oz.) package frozen cut okra

Directions 1. 2. 3. 4. 5. 6.

In a large skillet, heat the oil on medium heat and sauté the onion and garlic till tender. Add the green pepper and cook and till tender. Drain the tomatoes, reserving juice. Stir in the skillet, add the tomatoes, thyme, parsley, cayenne, salt and pepper. Simmer for about 5 minutes on medium heat. Add the frozen okra and add the enough reserved juice of tomatoes to cover the bottom of the pan. 7. Cook, covered for about 15 minutes.

Louisiana Okra

33

ANDHRA STYLE

Okra Stir-Fry

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 262 kcal Fat 21.1 g Carbohydrates 18g Protein 5.1 g Cholesterol 0 mg Sodium 45 mg

Ingredients 1 lb. fresh okra salt to taste 2 tsp chili powder 3 tbsp olive oil 1 pinch asafoetida powder

1/2 tsp brown mustard seeds

Directions 1. 2. 3. 4.

Rinse the okra and cut head and tail end off of each okra. Chop the okra into small pieces. In a small bowl, mix together the okra, salt, chili powder and asafoetida powder. In a medium skillet, heat the oil on medium-high heat oil and sauté the black mustard seeds till they pop. 5. Add the okra mixture into the skillet and cook, covered for about 10-15 minutes. 6. Serve hot.

34

Andhra Style Okra Stir-Fry

Southern Okra

and Grits Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 196 kcal Fat 4g Carbohydrates 35.7g Protein 8g Cholesterol 62 mg Sodium 343 mg

Ingredients 2 lb. fresh okra, sliced in 1/8 inch pieces 1 large tomato, diced 1 onion, diced 6 packets instant grits 2 eggs, lightly beaten

salt and black pepper to taste 1/2 C. oil for frying

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, mix together the okra, tomato and onion. Add the grits, eggs, salt and pepper and with your hands, mix till well combined. Make about 2 1/2-inch sized patties from the mixture. In a cast iron skillet, heat the oil on medium-high heat. Add the fritter and cook for about 5 minutes per side. Transfer the patties onto the paper towel lined plate to drain. Serve immediately.

Southern Okra and Grits Fritters

35

SIMPLEST

Radish Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 4 kcal Fat 0g Carbohydrates 0.8g Protein 0.2 g Cholesterol 0 mg Sodium 590 mg

Ingredients 1 bunch radishes, trimmed, chopped 1 tsp salt 1/4 tsp ground mixed peppercorns

1 sprig fresh cilantro, for garnish

Directions 1. In a bowl, place the radishes. 2. Sprinkle with the salt and peppercorns and toss till well combined. 3. Serve with a garnishing of the cilantro sprig.

36

Simplest Radish Salad

Carolina

Prep Time: 10 mins

Apple Ribs

Total Time: 2 hrs 45 mins Servings per Recipe: 4 Calories 1794 kcal Fat 107.4 g Carbohydrates 131.5g Protein 70.9 g Cholesterol 363 mg Sodium 3152 mg

Ingredients 4 lb. beef spareribs 2 quarts apple juice 3 C. barbecue sauce 1/2 C. prepared horseradish 3 tbsp Worcestershire sauce

1 tsp garlic salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a stock pot, add the ribs and apple juice and bring to a boil. Reduce the heat and simmer for 1-2 hours. Set your oven to 350 degrees F. In a medium bowl, mix together the barbecue sauce, horseradish, Worcestershire sauce and garlic salt. Add 3 tbsp of the apple juice from the ribs and stir to combine well. Coat underside of the ribs with 1/3 of the sauce. Turn them over and arrange in a roasting pan. Coat the tops with the remaining sauce. Cook in the oven for about 25-35 minutes, coating with the sauce occasionally.

Carolina Apple Ribs

37

BUTTERED

Radishes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 29 kcal Fat 2.9 g Carbohydrates 0.8g Protein 0.2 g Cholesterol 8 mg Sodium 29 mg

Ingredients 1 tbsp butter 20 radishes, ends trimmed and radishes cut in half

salt and ground black pepper to taste

Directions 1. In a skillet, melt the butter over low heat. 2. Place the radishes, cut side-down, in the melted butter and season with the salt and black pepper. 3. Cook for about 10 minutes, stirring occasionally.

40

Buttered Radishes

Radish

Parcel

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 51 kcal Fat 3.9 g Carbohydrates 3.6g Protein 0.7 g Cholesterol 10 mg Sodium 64 mg

Ingredients 20 oz. radishes, sliced 2 cloves garlic, minced 2 tbsp butter, cut into small pieces

1 cube ice salt and pepper to taste

Directions 1. Set your grill for high heat. 2. Place the radishes, garlic, butter and ice cube onto a large double layer of the foil piece. 3. Sprinkle with the salt and pepper and fold the foil tightly around the radish mixture to seal. 4. Arrange the foil packet over the grill grate. 5. Cook the foil packet on the grill for about 20 minutes.

Radish Parcel

41

RACHAEL’S

Radishes

Prep Time: 20 mins Total Time: 1 d 30 mins Servings per Recipe: 3 Calories 31 kcal Fat 0.1 g Carbohydrates 7g Protein 0.7 g Cholesterol 0 mg Sodium 43 mg

Ingredients 3 bunches radishes 1/3 C. plum vinegar 1 1/2 C. water

Directions 1. 2. 3. 4. 5. 6.

Trim the stems and roots from the radishes and cut into 1/4-inch rounds. In a 2-quart non-reactive pan, add radishes, vinegar and water and bring to a boil. Reduce the heat to medium and simmer for about 8-10 minutes. With a slotted spoon transfer the radishes into a bowl and keep aside to cool. Reserve the cooking liquid in another bowl and keep aside to cool. After cooling in an airtight container, place the radishes and reserved liquid and refrigerate for overnight. 7. Serve the next day for best crispness.

42

Rachael’s Radishes

3-Ingredient Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 99 kcal Fat 9.8 g Carbohydrates 1.1g Protein 2.2 g Cholesterol 31 mg Sodium 84 mg

Ingredients 4 cloves garlic, peeled 6 radishes, quartered 2 (8 oz.) packages cream cheese, softened

Directions 1. 2. 3. 4.

In a food processor, add the garlic and pulse till finely minced. Add the radishes and pulse till minced. Add the cream cheese and mix till well combined. Transfer into a serving dish and refrigerate to chill before serving.

3-Ingredient Dip

43

HOW TO

Steam Radishes

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 109 kcal Fat 11.6 g Carbohydrates 1.5g Protein 0.4 g Cholesterol 31 mg Sodium 99 mg

Ingredients 20 radishes 2 tbsp water 1/4 C. butter

Directions 1. Trim the ends off of all the radishes and peel a band of radish-skin from around the middle of each radish. 2. In a microwave safe container, place the radishes and water and microwave, covered for about 8 minutes. 3. Drain the radishes well. 4. Transfer the radishes into a bowl with the butter and toss to coat. 5. Serve immediately.

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How to Steam Radishes

Parsnip

Possibilities

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 222 kcal Fat 12.1 g Carbohydrates 28.6g Protein 2.3 g Cholesterol 31 mg Sodium 152 mg

Ingredients 1 1/2 lb. carrots, coarsely chopped 2 lb. parsnips, peeled and cut into 1 1/2 inch pieces 1/2 C. butter, diced 1 pinch ground nutmeg

salt to taste ground black pepper to taste

Directions 1. In large pan of the salted boiling water, add the carrots and simmer partially, covered for about 5 minutes. 2. Add the parsnips and simmer partially, covered for about 15 minutes. 3. Drain well. 4. Return vegetables to the pan on medium heat and stir till any excess moisture evaporates. 5. In a food processor, add the vegetables, butter and pulse till smooth. 6. Season with the nutmeg, salt and pepper. 7. Transfer into a bowl and serve.

Parsnip Possibilities

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AROMATIC

Garlic and Honey Parsnips

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 154 kcal Fat 3.8 g Carbohydrates 30.3g Protein 1.9 g Cholesterol 0 mg Sodium 375 mg

Ingredients 4 parsnips, peeled and cut into large sticks 1 tbsp olive oil 2 cloves garlic, minced 1 tbsp honey

3/4 tsp kosher salt ground black pepper, to taste 1 tbsp chopped fresh mint 1 tbsp chopped fresh sage

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. In a large bowl, add the parsnips, olive oil, garlic, honey, salt and black pepper and toss to coat well. 3. Spread the parsnip mixture onto a baking sheet. In an even layer. 4. Cook in the oven for about 30 minutes. 5. Transfer into a bowl and toss with the mint and sage.

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Aromatic Garlic and Honey Parsnips

Tralee

Side Dish

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 354 kcal Fat 23.4 g Carbohydrates 36.2g Protein 3.3 g Cholesterol 68 mg Sodium 266 mg

Ingredients 6 carrots, peeled and chopped 4 large parsnips, peeled and chopped 2 turnips, peeled and chopped 1/2 C. butter 1/2 C. heavy whipping cream

1/4 tsp ground nutmeg 1 pinch cayenne pepper salt and ground black pepper to taste

Directions 1. In a large pan, add the carrots, parsnips, turnips and enough lightly salted cold water to cover and bring to a boil. 2. Cook for about 25 minutes. 3. Drain the vegetables and return to the pan. 4. Add the butter, cream, nutmeg, cayenne pepper, salt, and black pepper and with a potato masher, mash roughly.

Tralee Side Dish

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WENDY’S

Root Vegetable Casserole

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 407 kcal Fat 18.2 g Carbohydrates 55.1g Protein 9g Cholesterol 49 mg Sodium 258 mg

Ingredients 7 C. low-sodium chicken broth 3 lb. baking potatoes, peeled and cubed 1 1/2 lb. rutabagas, peeled and cubed 1 1/4 lb. parsnips, peeled and cubed 8 cloves garlic 1 bay leaf

1 tsp dried thyme 3/4 C. butter, softened 3 onions, thinly sliced salt and ground black pepper to taste

Directions 1. In a large pan, mix together the chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf and thyme and bring to a boil. 2. Reduce the heat and simmer partially, covered for about 30 minutes. 3. Drain the vegetables and transfer into a large bowl. 4. Add 1/2 C. of the butter, salt and pepper and with an electric mixer, beat till mashed but still chunky. 5. Set your oven to 375 degrees F. 6. Transfer the mashed vegetables into a greased 13x9x2-inch baking dish. 7. In a heavy large skillet, melt the remaining 1/4 C. of the butter on medium-high heat and sauté the onions for about 5 minutes. 8. Reduce the heat to medium-low and sauté the onions for about 15 minutes. 9. Season with the salt and pepper. 10. Spread the onions evenly over mashed vegetables evenly. 11. Cook in the oven for about 25 minutes.

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Wendy’s Root Vegetable Casserole

5-Ingredient

Prep Time: 10 mins

Parsnips

Total Time: 50 mins Servings per Recipe: 4 Calories 225 kcal Fat 7.2 g Carbohydrates 41.5g Protein 1.8 g Cholesterol 0 mg Sodium 49 mg

Ingredients 3 carrots, peeled 3 parsnips, peeled 2 tbsp olive oil

1/4 C. honey salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a bowl, add all the Ingredients and toss to coat. In a baking dish, arrange the vegetable mixture. Cook in the oven for about 40 minutes.

5-Ingredient Parsnips

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SWEET POTATO

and Parsnip Festival

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 218 kcal Fat 7g Carbohydrates 37.7g Protein 2.4 g Cholesterol 0 mg Sodium 79 mg

Ingredients 1 lb. sweet potatoes, cut into long, thin rectangles 1 large carrot, cut into long, thin rectangles 1 parsnip, cut into long, thin rectangles extra-virgin olive oil, or as needed

salt and ground black pepper to taste 4 sprigs fresh thyme 2 tbsp maple syrup

Directions 1. 2. 3. 4. 5. 6.

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Set your oven to 375 degrees F before doing anything else. In a jelly roll pan, spread the sweet potato, carrot and parsnip in an even layer. Drizzle with the olive oil and sprinkle with the salt and black pepper. Cook in the oven for about 30 minutes. Place the thyme sprigs over vegetables and drizzle with the maple syrup. Cook in the oven for about 15 minutes more.

Sweet Potato and Parsnip Festival

Fall-Time

Casserole

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 438 kcal Fat 18.4 g Carbohydrates 57.2g Protein 14.3 g Cholesterol 53 mg Sodium 513 mg

Ingredients 3 C. milk 3 carrots, peeled and diced 2 sweet potatoes, peeled and diced 2 leeks, finely chopped (white part only) 2 parsnips, peeled and diced 2 stalks celery, diced 1 butternut squash, peeled and diced 1 small turnip, peeled and diced

1 (8 oz.) package cream cheese, cubed 1 C. shredded Parmesan cheese 1 pinch ground nutmeg salt and ground black pepper to taste 1 C. fine bread crumbs 2 tbsp melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a casserole dish. 2. In a large pan, add the milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash and turnip and bring to a boil. 3. Reduce the heat to medium low and simmer for about 15 minutes, stirring occasionally. 4. Add the cream cheese and stir till melted completely. 5. Stir in the Parmesan cheese, nutmeg, salt and pepper. 6. Transfer the mixture into the prepared casserole dish. 7. In a bowl, mix together the bread crumbs and melted butter. 8. Spread the crumb mixture over casserole evenly. 9. Cover the casserole dish and cook in the oven for about 30 minutes. 10. Uncover and cook in the oven for about 5 minutes more.

Fall-Time Casserole

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SUNDAY’S

Dinner Pie

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 301 kcal Fat 13.6 g Carbohydrates 39.6g Protein 6.2 g Cholesterol 18 mg Sodium 869 mg

Ingredients 3 parsnips, peeled and cut into 1/2 inch pieces 3 carrots, peeled and cut into 1/2 inch pieces 1 sweet potato, peeled and cut into 1/2 inch pieces 3 tbsp butter 2 C. sliced mushrooms 1 C. chopped leeks

3 tbsp all-purpose flour 2 C. vegetable broth 1/8 tsp dried thyme salt and ground black pepper to taste 1/4 tsp hot pepper sauce 2 1/4 C. biscuit baking mix 3/4 C. milk

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In large pan, place the parsnips, carrots, sweet potato and enough salted water to cover the vegetables. Bring to a boil over high heat. 3. Reduce the heat to medium-low and simmer, covered for about 10 minutes. 4. Drain well and keep aside for about 1-2 minutes. 5. In a large skillet, melt the butter on medium heat and cook the mushrooms and leeks for about 5 minutes. 6. Slowly, add the flour, beating continuously and cook for about 5 minutes. 7. Slowly, add the vegetable broth, beating continuously. 8. Stir in the thyme, salt, pepper and hot pepper sauce. 9. Then, stir in the drained vegetables. 10. Transfer the vegetable mixture into a 10-inch deep pie dish. 11. For biscuit topping in a bowl, mix together the biscuit mix and milk. 12. Place heaping tbsp of the mixture onto vegetable filling. (Do not cover filling completely) 13. Cook in the oven for about 18-20 minutes. 54

Sunday’s Dinner Pie

Provence

Tapenade

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 81 kcal Fat 7.9 g Carbohydrates 2.5g Protein < 0.5 g Cholesterol < 0 mg Sodium 359 mg

Ingredients 3 cloves garlic, peeled 1 C. pitted kalamata olives 2 tbsp capers 3 tbsp chopped fresh parsley 2 tbsp lemon juice

2 tbsp olive oil salt and pepper to taste

Directions 1. In a food processor, add the garlic cloves and pulse till minced. 2. Add the olives, capers, parsley, lemon juice, olive oil, salt and pepper and pulse till chopped finely.

Provence Tapenade

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EASY

Catering Stuffed Olives

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 148 kcal Fat 14.4 g Carbohydrates 3.4g Protein 2.5 g Cholesterol 31 mg Sodium 455 mg

Ingredients 1 (6 oz.) can large, pitted black olives 4 oz. cream cheese

Directions 1. With a butter knife, fill each olive with the desired amount of cream cheese. 2. Serve immediately onto a decorative plate.

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Easy Catering Stuffed Olives

Uptown

Chicken Breast

Prep Time: 15 mins Total Time: 9 hrs 15 mins Servings per Recipe: 6 Calories 402 kcal Fat 22.4 g Carbohydrates 16.5g Protein 31.2 g Cholesterol 97 mg Sodium 308 mg

Ingredients 3 cloves garlic, minced 1/3 C. pitted prunes, halved 8 small green olives 2 tbsp capers, with liquid 2 tbsp olive oil 2 tbsp red wine vinegar 2 bay leaves 1 tbsp dried oregano

salt and pepper to taste 1 (3 lb.) whole chicken, skin removed and cut into pieces 1/4 C. packed brown sugar 1/4 C. dry white wine 1 tbsp chopped fresh parsley, for garnish

Directions 1. In a bowl, mix together the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. 2. Place the mixture in the bottom of a 10x15-inch baking dish evenly. 3. Add the chicken pieces and stir to coat. 4. Refrigerate, covered for overnight. 5. Set your oven to 350 degrees F. 6. Remove the baking dish from the refrigerator and sprinkle with the brown sugar evenly. 7. Place the white wine all around the chicken. 8. Cook in the oven for about 1 hour, spooning the juices over chicken occasionally. 9. Transfer the chicken mixture on a platter and top with the pan juices. 10. Serve with a garnishing of the fresh parsley.

Uptown Chicken Breast

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2-INGREDIENT

Olive Puff Pastry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 230 kcal Fat 16.2 g Carbohydrates 18.3g Protein 3g Cholesterol 0 mg Sodium 265 mg

Ingredients 24 pimento-stuffed green olives 1 (17.25 oz.) package frozen puff pastry, thawed

Directions 1. 2. 3. 4.

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Set your oven to 400 degrees F before doing anything else. Cut the pastry into 6-inch long and 1/2-inch wide strips. Wrap a pastry strip around each olive and arrange onto an ungreased baking sheet. Cook in the oven for about 20 minutes.

2-Ingredient Olive Puff Pastry

Enhanced

Cream Cheese Topping for Toast

Prep Time: 10 mins Total Time:1 hr 10 mins Servings per Recipe: 12 Calories 208 kcal Fat 21.9 g Carbohydrates 2.2g Protein < 2.5 g Cholesterol 24 mg Sodium 388 mg

Ingredients 8 oz. cream cheese, softened 1/2 C. mayonnaise 1 (5 oz.) jar sliced green olives, drained

1 C. coarsely chopped pecans

Directions 1. In a bowl, add the cream cheese, mayonnaise, olives and pecans and mix till well combined. 2. Transfer the mixture into a bowl and refrigerate for at least 1 hour before serving.

Enhanced Cream Cheese Topping for Toast

61

MEDITERRANEAN

Meatballs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 185 kcal Fat 13.7 g Carbohydrates 1.5g Protein < 13.8 g Cholesterol 98 mg Sodium 482 mg

Ingredients 1 lb. ground lamb 1/2 C. chopped fresh parsley 2 tbsp finely chopped onion 1/2 C. crumbled feta cheese 1/2 C. chopped green olives

2 eggs 1 tsp Italian seasoning

Directions 1. Set the broiler of your oven and arrange oven rack about 3-inch from the heating element. 2. In a large bowl, add the ground lamb, parsley, onion, feta cheese, green olives, eggs and Italian seasoning and mix till well combined. 3. Make 16 meatballs from the mixture. 4. Arrange the balls onto a baking sheet about 2-inch apart. 5. Cook under the broiler till browned from both sides.

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Mediterranean Meatballs

Oven

Focaccia

Prep Time: 50 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 287 kcal Fat 11.8 g Carbohydrates 37g Protein 8.2 g Cholesterol 4 mg Sodium 448 mg

Ingredients Focaccia Dough 1 C. warm water (100 to 110 degrees) 1 tsp white sugar 1 (.25 oz.) envelope rapid rise yeast 2 tbsp olive oil 1/4 C. minced fresh rosemary 2 3/4 C. bread flour or all-purpose flour 1 tsp salt 1/2 C. pitted black olives

Topping 3 tbsp olive oil 2 large roma (plum) tomatoes, sliced 2 tsp minced garlic 2 tbsp minced fresh rosemary Salt and pepper 1/2 C. grated Parmesan cheese

Directions 1. In a bowl, dissolve the sugar and yeast in water and keep aside for about 5 minutes. 2. Add 2 tbsp of the olive oil, 1/4 C. of the rosemary, flour and salt and mix till a dough forms. 3. Place the dough onto a lightly floured surface and knead till smooth and elastic. 4. In the last few minutes gently, knead in the black olives. 5. Transfer the dough into a lightly oiled bowl. 6. With a towel, cover the bowl and keep in a warm place for about 30 minutes. 7. Set your oven to 400 degrees F and grease a baking sheet. 8. transfer the dough into the prepared baking sheet and press to smooth. 9. Coat the dough with 1 tbsp of the olive oil. 10. In a bowl, add sliced tomatoes, garlic, remaining 2 tbsp of the olive oil, 2 tbsp of the minced rosemary, salt and pepper and toss to coat well. 11. Place the tomato slices over the dough in an even layer and sprinkle with the grated cheese. Cook in the oven for about 15-20 minutes. 12. Cut into the squares and serve immediately. Oven Focaccia

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LOUISIANA

Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 193 kcal Fat 19.3 g Carbohydrates 6g Protein 1.5 g Cholesterol 0 mg Sodium 692 mg

Ingredients 1 (6 oz.) can black olives, drained 1 (5 oz.) jar pitted green olives, rinsed and drained 1 (6.5 oz.) jar marinated artichoke hearts, undrained 1 small red onion, chopped 1/4 C. red wine vinegar

1/2 C. olive oil 1 tsp dried minced garlic 1/2 tsp celery seed 1 tsp dried oregano 1 tsp dried basil 3/4 tsp black pepper

Directions 1. In a food processor, add all the ingredients and pulse till chopped finely. 2. This salad will be great for sandwiches or as as a dip for the crackers.

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Louisiana Salad

Olive

Balls

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 165 kcal Fat 16 g Carbohydrates 1g Protein < 4.7 g Cholesterol 44 mg Sodium 447 mg

Ingredients 1 (8 oz.) package cream cheese, softened 3 tbsp butter, softened 1 C. crumbled bleu cheese

1 tbsp chopped fresh chives 1/2 C. chopped green olives

Directions 1. In a medium bowl, add the cream cheese, butter and blue cheese and mix till well combined. 2. Stir in the olives and chives. 3. Place the mixture onto a plastic wrap and roll into a ball. 4. Refrigerate for at least 30 minutes before serving. 5. Before serving, remove the plastic wrap and arrange onto a serving tray. 6. Serve with your favorite crackers.

Olive Balls

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SMOKY

Summer Green Beans

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 270 kcal Fat 7.5 g Carbohydrates 43.3g Protein 8.7 g Cholesterol 15 mg Sodium 340 mg

Ingredients 1 1/2 pounds green beans, trimmed, or more to taste 1 tbsp water, or as needed 1 tsp peanut oil 1 C. chopped onion 6 slices turkey bacon, or more to taste 3/4 C. brown sugar

3/4 C. apple cider vinegar 1/4 tsp liquid smoke flavoring 1/2 tsp ground black pepper

Directions 1. Get a bowl for your green beans then add in water about 1 to 2 inches. Microwave the bean for 3 mins with a high of level of heat until the beans are soft but firm. Remove all the liquid. 2. Add your peanut oil to a wok and begin to stir fry your onion for 9 mins. Place the onions in a 2nd bowl and remove all the oils from the wok. 3. Add your bacon to wok and fry it until it completely done for 7 to 10 mins. Keep about 4 tbsps of oil in the pan, if you do not have enough from the bacon then use peanut oil then place your fried bacon on paper towels to drain. 4. Add the following to the wok: liquid smoke, onion, vinegar, and brown sugar. Stir fry everything for 5 mins then mix in your green beans and cook everything for 3 more mins. 5. Place the entire dish into a baking dish and top with some black pepper. 6. Enjoy.

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Smoky Summer Green Beans

Southern

Fried Beans

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 322 kcal Fat 14.2 g Carbohydrates 40.7g Protein 9.5 g Cholesterol 47 mg Sodium 552 mg

Ingredients 1 pound fresh green beans 1/2 C. all-purpose flour 1 egg

1 C. panko bread crumbs 2 C. vegetable oil, or as needed

Directions 1. Get your green beans boiling in water for 3 mins. Then pour the beans into some iced water. Remove all the liquid and pat the beans drain with some paper towels. 2. Now get your oil hot in a Dutch oven to about 350 degrees. 3. Get a bowl for your flour. 4. Get a 2nd bowl for your eggs and beat them evenly. 5. Get a 3rd bowl for your panko. 6. Dredge your beans first with flour then with eggs then with panko. 7. With a batch process fry the beans for 4 mins then let the beans drain. 8. Enjoy.

Southern Fried Beans

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PINE NUT

Parmesan Green Beans

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 275 kcal Fat 11.4 g Carbohydrates 34.1g Protein 10.3 g Cholesterol 4 mg Sodium 161 mg

Ingredients 1 1/2 C. orzo pasta 1 12 oz. bag fresh green beans, trimmed 3 tbsps olive oil, divided 1/2 C. pine nuts, or more to taste 1 14.5 oz. can petite diced tomatoes, drained and rinsed 1/2 C. grated Parmesan cheese

1 tsp dried basil salt and ground black pepper to taste

Directions 1. Get your orzo boiling in water and salt for 12 mins. Remove the liquids. 2. Get a large pot and add in a steamer insert. Also add in about 3 inches of water and place your beans in the steamer. Get everything boiling then place a lid on the pot. Let the veggies steam for 3 to 5 mins. 3. Now get 1 tbsp of olive oil hot in a frying pan then begin to toast your pine nuts in it for 3 mins. 4. Get a bowl, toss: pepper, orzo, salt, green beans, basil, pine nuts, parmesan, tomatoes, and the rest of the olive oil. 5. Enjoy.

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Pine Nut Parmesan Green Beans

Rustic

Chicken Breast

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 677 kcal Fat 39.4 g Carbohydrates 27.6g Protein 53.4 g Cholesterol 1172 mg Sodium 1695 mg

Ingredients 1/2 pound turkey bacon 4 skinless, boneless chicken breast halves 1 tbsp butter 20 oz. fresh green beans, washed and trimmed 1 10.75 oz. can condensed cream of Cheddar cheese soup

1 pinch ground cayenne pepper 1/2 C. seasoned dry bread crumbs 2 C. shredded Cheddar cheese

Directions 1. Get your bacon frying until it is fully done then break it into pieces. Add the butter to the same pan and begin to stir fry your chicken for 11 mins then flip the pieces and fry for 11 more mins until the chicken is completely done is slightly crispy. 2. Get your green beans boiling in a larger pot for 7 mins, then drain the liquid and get your oven's broiler hot. 3. Place your beans in a casserole dish then layer your chicken over the beans. Now pour in your soup and top everything with cheddar, bacon, and bread crumbs. 4. Cook the casserole under the broiler for 10 mins watching closely to avoid burning, turn / re-position the dish under the broiler if you notice it cooking unevenly. 5. Enjoy.

Rustic Chicken Breast

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HOW TO

Pickle Green Beans

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 48 Calories 8 kcal Fat