Fresh Veggie Recipes

Parmesan Spaghetti Squash
www.betterrecipes.com

Ingredients

• 1 medium spaghetti squash, cut lengthwise, scrape out seeds (save to toast for snack) Keep one half of the squash/ wrap and refrigerate the other
• 3 large bulb green onions, lightly chopped
• 2 tbsp butter
• 1/2 cup Parmesan cheese
• Garlic salt seasoning and fresh ground black pepper to taste

Preparation

Preheat oven to 300 degrees, set your half squash at an angle (to avoid mushiness) in a small casserole dish, put a 1/4 cup water in bottom of dish, bake squash on lowest rack for 30 minutes, turn squash so that other side sits at an angle, bake 30 more minutes, remove dish with squash place it by an open window to cool. As the squash is baking, melt the butter in a microwave save dish in the microwave until melted, mix in the Parmesan cheese, the garlic salt seasoning, and the fresh ground black pepper. With hot pads, remove squash from dish, hold squash in one hand over a mixing bowl and with a long tine fork, gently scrape the squash into bowl, it will resemble spaghetti. Add chopped green onions and butter mixture. Toss to mix thoroughly with fork.

Number of Servings 4 servings

Tomato Cucumber Light Salad
www.betterrecipes.com

Ingredients

• 1 medium sweet onion, red or white
• 6 Roma tomatoes
• 2 medium cucumbers or 1 English cucumber
• 2 teaspoons dill
• 1/2 teaspoon seasoned salt
• 3 tablespoons olive oil
• 1 bottle seasoned rice vinegar

Preparation

Cut onion in half and slice in thin slices. Separate into individual pieces in a deep bowl. Add dill, seasoned salt, olive oil and entire bottle of rice vinegar. Mix well and cover with plastic wrap. Next cut cucumbers in half lengthwise and then slice in thin slices. Add cucumbers to onion mixture and stir well. Cut tomatoes in half, slice and add to bowl of onion, cucumbers and seasonings, stirring well. Cover with plastic wrap. Refrigerate for at least an hour before serving. Serve as is or on a plate of greens. To make a little more festive, add small cubes of mozzarella cheese.

Number of Servings 6-8 servings

Asparagus Bundles with Orange Butter
www.vegetablerecipes.net

Ingredients

• 2 pounds Fresh Asparagus, rough ends trimmed off
• 1 medium Carrot, peeled
• 3 tablespoons Butter, melted
• 1 tablespoon chopped Fresh Parsley
• 1 teaspoon Fresh Orange Zest
• 1/4 teaspoon Coarse Salt

Preparation

Preheat oven to 400 F. Spray ceramic baking dish with non-stick cooking spray. Add salted water to large saucepan. Add asparagus, cook until barley tender. Drain in colander. Rinse under cold water. Cut long thin strips from carrot. Divide carrots into 6 bundles. Wrap bundles with carrot strips. Place bundles in baking dish. Combine melted butter, fresh parsley, fresh orange zest, and coarse salt in small bowl. Pour over asparagus bundles. Bake 10 minutes or until heated through.

Gingered Green Beans
www.razzledazzlerecipes.com

Ingredients

• T butter or oil
• 1 small onion very thinly sliced
• 1 tsp finely chopped fresh ginger
• 1/4 tsp salt
• 1 lb green beans cut into 1" pieces
• 1/4 c chicken broth

Preparation

Heat butter in large skillet. Add the onion, ginger and salt. Sauté until onion is tender and translucent. Add the beans and stock. Cover and cook only until beans are tender-crisp.

Number of Serving 4-6 servings