This is a recipe from Ann T that I have made several times. I just love the flavor combination.

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth

Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and saut5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature.

This pasta recipe is from Jane Brody's Good Food Book. I've made it for years.

Pasta Primavera

SERVES 4 -6

* 1 cup broccoli floret, steamed for 5 minutes
* 1 cup asparagus, cut in 1 inch pieces, steamed for 5 minutes
* 1 cup sugar snap pea or snow peas, blanched for one minute
* 1 medium zucchini or summer squash, unpeeled, sliced in half lengthwise, then cut into 1 inch chunks and blanched for 1 minute
* 1 cup corn kernel (canned,or if fresh or frozen, blanched)
* 1 tablespoon finely minced garlic (about 3 large cloves)
* 1 tablespoon olive oil
* 1-2 tomatoes, diced
* 1/2 cup fresh mushrooms, sliced
* 1/2 cup shredded carrot
* 1/4 cup finely minced parsley
* 1/2 teaspoon fresh ground black pepper
* 12 ounces regular spaghetti or whole wheat spaghetti or linguine

SAUCE

* 2 teaspoons butter or margarine
* 1 tablespoon flour
* 1 cup skim milk or 1% low-fat milk
* 1/2 cup chicken broth
* 1/2 cup grated parmesan cheese
* 1/4 cup finely minced fresh basil or 1 teaspoon dried basil

1. Stem or blanch the various vegetables (broccoli, asparagus, peas, zucchini- or squash, and corn) as indicated, combine them and keep them warm.
2. In a skillet, saute the garlic in the oil for 1 minute, but do not brown.
3. Add the tomatoes, mushrooms, carrot, parsley and pepper, and cook the mixture for about 5 minutes.
4. Add this to the reserved vegetables, tossing ingredients gently to combine them well.
5. To prepare the sauce, in a small heavy saucepan, melt the butter or margarine, and add flour, whisking the roux over med.
6. -low heat for 1 minute- gradually add the milk and broth, stirring constantly till the sauce thickens slightly.
7. Stir in the Parmesan and basil, and heat the sauce over med.
8. -lowflame, stirring until cheese is melted.
9. Pour the sauce over the veggie mixture and toss gently to coat.
10. Cook the spaghetti or linguine al dente, drain and keep warm.
11. Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently, once or twice, and serve with additional Parmesan, if desired.

This summer when the veggies come into the garden, we will have this often:
Vicki's Yellow Squash

8c yellow squash, cubed
1c cottage cheese
2T flour
1 tsp chicken boullion granules
2 eggs
1c shredded cheddar cheese, divided
3T crisp bacon or real bacon bits
Cook squash in a little water until almost tender. Cool and mix all ingredients (only 1/2 of the cheese). Pour into a greased casserole, top with remaining cheese and bake at 350° for 1 hour or til set. Let stand 10 minutes before serving.
RL~

You can't go wrong with any dish with potatoes or cabbage in my opinion. Here are a few of my favorite recipes:

Comments on Spinach Madeleine are made by Chef John Folse
Spinach Madeleine
Yields: 5-6 Servings
This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft's Velveeta line introduced a similar Mexican cheese.

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
½ cup evaporated milk
½ cup reserved spinach liquor
½ tsp black pepper
¾ tsp celery salt
¾ tsp garlic salt
6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes
salt and red pepper to taste
1 tsp Worcestershire sauce

Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight.

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This one is from Ina Garten and very plain, the browning is what kicks it up a notch from steamed cabbage.

Sauteed Cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

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by Sara Moulton

Vegetable Ribbons with Horseradish Lemon Butter

2 carrots, peeled
2 small zucchini,scrubbed
2 small yellow summer squash, washed well
2 Tbsp unsalted butter
1 tsp drained bottled horseradish
2 tsp fresh lemon juice
salt and pepper to taste

With a vegetable peeler cut the carrots, the zucchini, and the yellow squash length-wise into "ribbons" with a vegetable peeler, reserving the center core for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring for 1 to 2 minutes, or until the vegetables are crisp-tender. Add thehorseradish, lemon juice, and salt and pepper to taste and toss the mixture well. Ready to serve

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This one is too artery clogging to have except on special ocassions. It is wonderful though.

Gratin Dauphinois
By Bobby Flay

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

Preheat oven to 375 degrees F.
Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.

Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

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Orange-Glazed Carrots and Onions

1 1/2 cups thinly sliced onion
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 pound baby carrots
1 garlic clove, minced
2 tablespoons orange marmalade
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt, and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes), stirring frequently.

Nutritional Information
Calories:63 (7% from fat)
Fat:0.5g (sat 0.1g,mono 0.0g,poly 0.2g)
Protein:1.8g
Carbohydrate:13.9g
Fiber:2g
Cholesterol:0.0mg
Iron:0.8mg
Sodium:381mg
Calcium:28mg
Cooking Light, DECEMBER 2003

ITALIAN CABBAGE CASSEROLE

Ingredients in approximate amounts , seasoned to taste

1 large head cabbage, coarsely chopped
1/3 c ev olive oil
1/2 c grated Parmesan cheese
1/2 c Italian breadcrumbs ( or /and others-as Panko, unsalted crackers ,any or combination)
3 cloves garlic, chopped or crushed
2 tsp unsalted butter, opt
onion powder, garlic powder, salt, pepper, few drops hot pepper sauce and/or other seasonings to taste -opt

Boil cabbage until tender; drain thoroughly.
In a small bowl, combine and mix well the Parmesan, crumbs , garlic and seasonings.
Preheat oven to 350 deg.
In about 13x8x3 inch casserole dish pour about 2 tsp olive oil; layer cabbage, ab. 2 T Parmesan and seasonings ; repeat layering this way until casserole is filled; top with remaining bread crumbs and Parmesan, dot with butter or 1-2 tsp olive oil- or both. Bake about 30 minutes or until done.

Happy St Paddy's Day!!

Bea

I have recently turned to vegetables for the main dish and meat as the side dish portion. I'm sure there are better ones out there as I am still exploring.

Grilled Veggies (I grill even in the snow)
Either chop rough and skewer, or use a disposable grill top sprayed with oil. Spray your veggies with oil and then sprinkle Penzey's Fox Point on them liberally. If you don't have it, then garlic, salt and pepper.
My favorites are:
Mushrooms
Onions (green and red)
Summer squash
Zucchini
Tomatoes
BUTTER NOODLES & VEGGIE STIR FRY
Whatever veggies you have in the fridge. All the above with snow peas and carrots. I saute the onion and zucchini in butter, add veggies and pasta. Stir fry with sage, thyme, garlic and pepper. Add cilantro and tomato to the top of each serving.

Crash Hot Potatoes

12 new potatoes
3 Tbsps olive oil
Kosher salt and black pepper
Rosemary or other herbs of choice

Cook potatoes until fork tender. Drain. On a sheet pan, generously drizzle olive oil. Place potatoes on sheet. Mash each potato once. Turn sheet pan and mash each potato once more. Brush tops with oil and sprinkle salt and pepper on top. Bake at 450 degrees for 20-25 minutes.

source: Pioneer Woman

Grilled Asparagus with Parmesan

1 lb asparagus (thick stalks, not thin)
2-3 Tbsps extra virgin olive oil
Salt and Pepper to taste
about 1/2 cup freshly grated Parmigiano-Reggiano

Preheat grill to medium high. Trim ends of asparagus. Put oil in a ziplock bag and sprinkle w/ a little salt and pepper. Place asparagus in bag and and move them around until they're coated with the olive oil. Pour asparagus onto a grillpan or grid on the grill, turning every 2 minutes until asparagus get gridmarks, about 10 minutes. Remove and place on platter and sprinkle with cheese.

source: Kalyn's Kitchen blog

My Sister's Potato Casserole
(a/k/a Jannson's Temptation but w/o the anchovies!)

1/2-3/4 sweet onion, sliced vertically
3 Tbsps butter, cut in pieces
7 red potatoes, peeled and julienned
Salt and pepper
1/2 cup Half and Half

Do a layer of potatoes in 1-1/2 qt casserole dish; top with some onions. Dot with butter. Repeat until onion and potatoes are used up. Salt and pepper the mixture. Pour 1/2 cup Half and Half over mixture. Mix it all up. Bake for 50 minutes to 1 hour at 350 degrees.

Note: I love to place tiny pieces of rinsed/patted dry anchovy in the casserole but this casserole is delicious either way.