Sweet Basil Carrots

Ingredients:
12 medium carrots, peeled
3 Tablespoons butter, melted
2 Tablespoons maple syrup
1/2 teaspoon sea salt
1-2 teaspoons fresh basil

Instructions:
Slice carrots and steam until just tender. Combine with other ingredients just before serving.

Serves 4-6 adult servings.

Peppered Green Beans

Difficulty: *

Ingredients:

• 2 Large Handfuls of fresh green beans (about 1/2 pound)
  
• 1/2 teaspoon garlic salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 4 Tablespoons of Extra Virgin Olive Oil

Method:

1. From the grocery store produce aisle, select two large handfuls of fresh green beans. I guess-timate that's about 1/2 lb.
2. At home, use a knife to trim off the ends of each bean.
3. Drop into a pan of boiling water and let cook until just tender, but still crisp. Drain.
4. In a frying pan, pour 4 Tablespoons Extra Virgin Olive Oil (EVOO) in the bottom of the pan. Make sure bottom of your frying pan is covered. Turn heat to medium.
5. Add cooked green beans.
6. Sprinkle with: 1/2 tsp each of garlic salt, white pepper, black pepper. (Adjust seasoning to suit your family after tasting)
7. Stir to coat with the oil and pepper. Cook on medium for 3-5 minutes. They should maintain their crispness and not get soggy or mushy.

Serves 4-6.

Summer Vegetable Medley

Difficulty: *

Ingredients:
1 1/2 cups zucchini squash, cut into thin strips 1-inch long
1 1/2 cups yellow squash, cut into thin strips 1-inch long
1/2 cup thinly sliced onion
1/2 cup green and red pepper, cut into thin strips, 1-inch long
Dash of garlic powder
Salt and Pepper
Butter, if desired

Divide vegetables evenly on 4 sheets of heavy-duty foil. Sprinkle each with garlic powder, salt and pepper. Wrap securely with double-fold seal.

When ready to barbeque, place vegetable packets on grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until vegetables are crisp-tender, turning once. Serve with butter.

Tips: No barbeque? Heat oven to 400 degrees. Place foil vegetable packets seam side up on a cookie sheet. Bake for 10 to 15 minutes until vegetables are crisp-tender.

Grilled Corn on the Cob with Herb Butter

Difficulty: *

Ingredients:
1/4 cup butter or margarine
1/2 teaspoon garlic salt
2 tablespoons chopped fresh chives
6 ears fresh sweet corn, husks removed, cleaned
1/4 cup grated Parmesan cheese

1. Heat gas or charcoal grill. Cut 30 x 18 inch sheet of heavy duty foil. In small microwavable bowl, place butter, garlic salt and chives. Microwave uncovered on high for 15 to 20 seconds or until butter melts.

2. Brush butter mixture over each ear of corn. Place corn on center of foil. Pour any remaining butter mixture over corn. Sprinkle with cheese.

3. Seal the sides, making tight 1-2 inch folds; allow space for heat circulation and expansion. Place packets on grill over low heat, Cook 12 to 18 minutes, rotating packets 1/2 turn every 6 minutes, until corn is tender.

4. Remove from grill and carefully cut across the top of the packet allowing steam to escape. Serve.

Cauliflower Soup

Difficulty **

Ingredients:
2 Tbl Olive Oil
1 med onion, chopped
6-8 scallions, chopped
1 clove garlic, minced

2 stalks celery
2 med. cauliflower heads (cored and coarsely chopped)
1/2 tsp sea salt
1/4 - 1/2 tsp curry powder (optional)
1/8 tsp black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried savory or marjoram

Saute the first four ingredients in a large pot. Add the remaining ingredients. Cook uncovered several minutes, stirring frequently. Add 6 cups of water and 2 Tablspoons white miso (or 1 cup Vegetable Broth, or vegetable bouillon). Bring to a boil. Simmer covered over medium heat for 15 minutes or until cauliflower is tender. Remove from heat and cool slightly. Use blender to puree and make creamy.
reheat if necessary before serving. Sprinkle with fresh ground nutmeg, if desired. Serves 4.

Mix-n-Match Vegetable Soup

Difficulty: ***

Choose 4 or 5:

• 2 cans stewed tomatoes
• 3 green onions
• 4 stalks celery
• 2 cans green beans
• 2 cans kidney beans
• 6 large carrots
• 2 green peppers

Add:

• 1 package Lipton Chicken Noodle Cup of Soup
• 6 cups chicken OR beef broth
• 3 cups water

Season with:

• Salt
• Pepper
• Parsley

Method:

1. After choosing 4-5 vegetables, cut all to bite-sized pieces.
2. Boil vegetables in water and broth for 10 minutes.
3. Simmer for an additional 20 minutes and serve.

Tips:

• Fresh vegetables can be substituted for any canned vegetables.
• If using more than 4 or 5 vegetables, add another 1/2 cup of broth and 1/4 cup of water per vegetable.
• Any noodle you prefer can be substituted for the Lipton Cup of Soup.

Serves 6.