Cut six 18x12 inch pieces heavy foil. Divide potatoes, onions, and carrots evenly among pieces of foil, placing vegetables in center of each piece. In a small bowl stir together margarine or butter, garlic, salt, and pepper. Brush mixture over vegetables in each packet, using all of the mixture. Bring up long sides of foil and, leaving space for steam, seal tightly with a double fold. Fold short ends to seal. Grill foil packets, on an uncovered grill, directly over medium coals for 25 minutes or till vegetables are tender, turning packets over half way through. Serve in foil packets or transfer the vegetables to a serving platter. Sprinkle with parsley, if desired. Makes 6 side-dish servings.
10 oz trimmed fresh asparagus sprears or 1 10 package frozen asparagus spears
2 Tbsp. water
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1 tsp. lemon juice
Place asparagus and water in an 8x8x2 inch microwave safe baking dish, cover with vented microwave-safe plastic wrap. Micro-cook on 100% power (high) for 7 to 9 minutes or till crisp-tender; let stand. For sauce, in a 1 cup microwave-safe measure combine sour cream, mayonnaise, and lemon juice. Cook, uncovered, on high for 30 to 60 seconds or till heated through. Do not boil. Drain asparagus; serve with sauce. Makes 4 servings.
1 can (10 3/4 oz) Cream of Asparagus Soup
2 Tbsp. milk
2 package (10 oz each) frozen asparagus cuts or 1 1/2 lb. fresh asparagus spears (about 24 to 30), trimmed and cut into 1" pieces
In a 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover; cook over low heat 10 minutes or util asparagus is tender, stirring accasionally. Serve with grated Parmesan cheese, if desired. Makes 5 side-dish servings.
8 oz dry black beans or two 15 oz cans black beans
1 medium onion, finely chopped
2 cloves garlic, minced
1 to 2 jalapeno peppers, seeded and finely chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. olive oil or cooking oil
1 16 oz can tomatoes, cut up
1 1/4 inch thick lemon slice
1 tsp. dried oregano, crushed
1/4 tsp. salt
Dash bottled hot pepper sauce (optional)
6 6 inch flour tortillas
Salsa
Guacamole or low-fat dairy sour cream
Chopped tomato (optional)
Cook dry beans in a 4 1/2 quart Dutch oven, combine beans and enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, without cooking, soak beans overnight.) Drain beans and rinse. In the same Dutch oven combine beans and 5 cups water or vegetable stock. Bring to boiling; reduce heat. Cover and simmer for 1 to 1½ hours or till tender. Rinse and drain cooked or canned beans. Set aside. In a 4 1/2 quart oven cook onion, garlic, peppers, chili powder, and cumin in hot oil till tender, stirring occasionally. Stir in drained beans, undrained tomatoes, lemon, oregano, salt (omit if using canned beans), and pepper sauce, if desired. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or till thick. Remove lemon. In a blender container or food processor bowl place one third of the bean mixture. Cover; blend till smooth. Repeat with remaining. Return to pan; heat through. Meanwhile, wrap tortillas in foil; warm in a 350░ oven for 10 minutes. Place about 1/2 cup of the bean mixture onto each tortilla; fold edges over to cover. Serve with salsa and guacamole or sour cream. If desired, top with chopped tomato and snipped cilantro. Makes 3 main-dish servings.
1 red sweet pepper
Cut pepper in half lengthwise. Remove seeds. Place pepper, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425░ oven for 20 to 25 minutes or till skin is bubbly and brown. Place pepper in a clean paper bag; seal and let stand for 20 to 30 minutes or till cool enough to handle. Pull skin off gently and slowly using a paring knife.
4 fresh artichokes
1/4 cup olive oil
6 large garlic cloves, minced
4 teaspoons minced fresh thyme or 2 teaspoons dried
1/2 cup fresh lemon juice
1/2 cup (1 stick) butterPlace steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichockes. Cut away first outside row of artichocke leaves. Using scissors, cut off pointer tips of leaves. Arrange artichockes on rack. Bring water to boil over high heat. COver pot; steam artichockes until knife pierces base easily, adding more water if necessary, about 45 minutes. Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichockes warm with seasoned butter. Serves 4.3/4 pound tomatoes
1 cup finely chopped yellow bell pepper
3/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 garlic clove, minced
2 pounds fresh asparagus, tough end trimmed
Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut in half; squeeze out seeds. Chop tomatoes. Place in medium bowl. Mix in bell pepper, green onions, cilantro, lime juice, oil, and garlic. Season with salt and pepper. Steam asparagus until crisp-tender, about 5 minutes. Transfer to bowl filled with ice water; cool. Drain and pat dry. Arrange asparagus on platter. Top with salsa and serve. Serves 8.1 12 ounce basket cherry tomatoes
1 1/2 teaspoons olive oil
4 teaspoons chopped mixed fresh herbs (such as oregano and thyme)
Blanch tomatoes in medium pot of boiling water 30 seconds. Drain. Rinse under cold water. Drain. Peel tomatoes. Heat oil in heavy large skillet over high heat. Add herbs and tomatoes and stir until tomatoes are coated with herbs, about 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer to bowl and serve. Serves 4.4 cups water
2 teaspoons olive oil
1 1/2 teaspoon roasted garlic oil or olive oil
1 1/2 pounds large asparagus, trimmed
2 tablespoons chopped fresh Italian parsleyPrepare barbecue (medium-high heat). Combine water, oilve oil and roasted garlic oil in large bowl. Add asparagus to water mixture and toss to coat. Let stand 5 minutes. Drain. Season with salt and pepper. Grill asparagus until crisp-tender, turning frequently, about 6 minutes. Transfer to platter. Sprinkle with parslet. Serves 6.2 tablespoons fresh lemon juice
6 large heads Belgian endive, quartered lengthwise
1 tablespoon olive oil
12 thin slices pancetta, cut in halfBring large pot of salted water to boil. Add lemon juice. Add endive quarters and cook 1 minutes. Drain well. Transfer to bowl. Dizzle endive with olive oil. Season with salt and pepper. Wrap 1 slice of pancetta around center of each endive quarter. Place wrapped endive on heavy large baking sheet. Preheat oven to 400 degrees. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes. Serves 6.1 pound fresh asparagus, end trimmed, each stalk cut diagonally into thirds
1/2 teaspoon vegetable oil
1/2 cup finely diced red bell pepper
1 tablespoon low-sodium soy sauce
1/2 teaspoon oriental sesame oil
2 teaspoon sesame seeds, toasted
Cook asparagus in large pot of boilin salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. Heat vegetable oil in large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minutes. Add asparagus and saute until heated through, about 2 minutes. Add soy sauce and sesame oil; toss until asparagus and bell pepper are coated, about 1 minute. Transfer to platter. Sprinkle with sesame seeds. Serves 4.2 onions, peeled and chopped
2 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 15 ounce can tomatoes, chopped
1 28 ounce can tomatoe sauce
1 15 ounce can chick peas
1 large broccoli head, rinsed and cut into bite-size pieces
In a large saucepan, heat the oil; saute the onions and garlic until golden. Add the tomatoes and tomato sauce and the chick peas. Simmer, until the chick peas are just soft. Add the broccoli and cook for 20 - 30 minutes or until the chick peas and broccoli are tender. Salt if desired, and serve. Serves 4 - 6.
