Jess's Recipes

from People Magazine Serves: 3 to 4 Prep time: 10 minutes Cooking time: 35 minutes • 8 small carrots, sliced into rounds • 6 small zucchini, sliced into rounds • 1 red bell pepper, seeded and sliced into strips • 1 yellow bell pepper, seeded and sliced into strips • 3 squash, sliced into rounds • 1 (15.5-oz.) can chickpeas • Salt and pepper to taste • 3 heads romaine lettuce, washed and torn into small pieces • 1 cup cucumbers, sliced • 2 ripe red tomatoes, sliced • Vinaigrette dressing of your choice 1. Preheat oven to 425º 2. Toss together carrots, zucchini, peppers, yellow squash and chickpeas on a large sheet pan. Sprinkle with salt and pepper and lightly spray with olive oil. Roast for 30 to 35 minutes, stirring once. Let cool. 3. In a large bowl, combine lettuce, cucumber and tomatoes. Add grilled vegetables and toss with dressing.

2 cans artichoke hearts 1 package shredded Swiss cheese 1 - 1 1/2 cup mayonnaise 1/2 vidalia onion oregano salt & pepper dill Bake at 400F for 30 min

From "The Moosewood Cookbook" 1 medium eggplant 2 medium cloves garlic, minced 1/4 cup fresh lemon juice 1/4 cup sesame tahini 1/4 tsp salt black pepper and cayenne, to taste olive oil minced parsley Preheat oven to 350F. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes until very tender. Cool until it's comfortable to handle. Scoop out eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, and salt. Puree until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky). Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers or pita bread.

Any leftover vegetables from this recipe can easily become the base for a soup or stew. Just brown beef stew meat, and add a little beef broth. 1 (9-ounce) fennel bulb with stalks 2 cups (1/2-inch) cubed peeled butternut squash 1 1/2 cups (1-inch-thick) slices parsnip 1 1/2 cups (1-inch-thick) slices carrot 1 tablespoon olive oil 1 1/2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash freshly grated nutmeg Cooking spray 1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional) Preheat oven to 425°. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired. Yield: 6 servings (serving size: about 3/4 cup veget...

from Padma Lakshmi 2 lb. zucchini, chopped 2 fresh bay leaves 8 TBS (1 stick) butter, sliced 1/2 cup snipped fresh dill 1 1/2 cups grated mild cheddar cheese 3 oz. soft goat cheese 1 large egg, well beaten 1 cup crushed saltines (about 20 crackers) 10 additional whole crackers 1/2 cup canned or fresh cooked sweet corn kernels 1/4 tsp cayenne salt and freshly ground black pepper Boil the zucchini and bay leaves in water for 15 to 20 minutes. Drain and discard the bay leaves. Preheat the oven to 350F. Scatter the butter slices in a 9-inch flat baking or gratin dish. Add the zucchini to the butter, mashing it in. Stir in the dill. Add 1 cup of shredded cheddar to the zucchini and continue to stir. Add he goat cheese, beaten egg, crushed saltines (reserving the 10 whole crackers for the top crust), sweet corn, and cayenne. Crumble the reserved crackers into a bowl and mix with a 1/2 cup f cheddar cheese. Sprinkle this over the top to form a crust. Cover the dish with aluminum foil and ...

2 cups fresh or frozen corn 2 cups edamame (one box frozen) 1/3 cup heavy cream 1 TBS butter salt and white pepper to taste fried onions Cook beans in boiling salted water for 6 to 8 minutes until tender. Add the corn, simmer until both veggies are tender. Drain well. Add cream, butter, salt and pepper and heat through. Some people add 1 tsp sugar but I think the summer corn is sweet enough. Top with fried onions.

Recipe courtesy Tyler Florence Prep Time: 5 min Cook Time: 20 min Serves: 6 to 8 servings Ingredients 3 pounds spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4 cup heavy cream 1 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Directions Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Coo...

Ingredients: 1 cup chicken or vegetable broth (optional) 1/8 cup olive oil 2-3 garlic cloves (chopped) 1 tsp salt (optional) 2 shallots (chopped) 2 containers of brussel sprouts (cut in half) 1/2 cup crispy onions Directions: In a large skillet, saute garlic in olive oil and then add shallots. Add brussel sprouts and chicken broth. Cover and cook on high for 15 minutes. When brussel sprouts are done, add crispy onions. 8 1/4 = 4 pts

Submitted By: USA WEEKEND columnist Pam Anderson Servings: 8 "Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead." Ingredients: 1 1/2 cups whole milk 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid 3 large garlic cloves, minced 2 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup grated Parmesan cheese 1/2 teaspoon ground nutmeg Salt and ground black pepper Directions: 1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic. 2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minut...

Printed from COOKS.COM 3 tbsp. butter 4 tbsp. flour 1 1/4 tsp. salt 1 c. whole milk 1/2 c. sour cream - can be low-fat 2 tbsp. butter 2 tbsp. onion, minced 1/4 c. water 20 oz. frozen spinach, chopped 1/4 c. Parmesan cheese Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth. Remove from heat and set aside. Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked. When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended. Serves 6

from: Kate Filaski 4 TBS butter 1 lb. carrots, thinly sliced 1 tsp sugar 1/2 tsp salt 1/4 cup marsala Melt butter. Add carrots, stir until coated. Add sugar, salt, then stir in marsala. Simmer 4-5 minutes. Pour in enough water to barely cover. Cover and cook on medium low until tender. Remove cover & cook until liquid is almost completely reduced.