Corn on the Cob with Lemon-Basil Parmesan Butter

Ingredients:

4 hot cooked ears of corn on the cob
2 tbsp. butter, melted
4 fresh basil leaves, chopped
1/2 tsp. lemon zest
1/4 cup grated Parmesan cheese

Directions:

Combine butter, basil, and zest. Brush over corn. Sprinkle with cheese.

{Easy peasy}

(from Kraft Food and Family, Summer 2012)

Proscuitto Wrapped Asparagus Spears

My mom made these for me a year or two ago and it was the first time I willingly ate asparagus... now we make them all the time and LOVE them. They are super easy, fast, and delish!! Enjoy!

Ingredients:

25-30 asparagus spears
6 oz. cream cheese, softened
1/2 tbsp. garlic seasoning (I use Garlic Garlic)
8 slices prosciutto

Directions:

Heat oil in a large, nonstick skillet over medium-high heat.

To trim asparagus, hold one end in each hand. Bend the spear and allow it to snap, discard the base.

To prepare bundles, lay out two sheets of prosciutto and allow them to slightly overlap. Spread one spoonful of cream cheese mixture across the procuitto. Top with 6-8 asparagus spears. Roll up and set aside.

Cook for 7-10 minutes, turning once. Allow the prosciutto to crisp up on all sides. Serve immediately.

*If you want a little something extra... drizzle each bundle with a little good-quality balsamic vinegar... it's heavenly!

OMG Mushrooms and Rice

Ingredients:

2 cups wild rice mixture
2 cups sliced fresh mushrooms (I used baby portobellos)
1/4 cup sliced green onion
4 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups half-and-half or light cream
3/4 cup shredded Gruyere cheese
2 tbsp. dry sherry

Directions:

Preheat oven to 350 degrees.

Prepare rice mixture according to package directions. Spread rice into the bottom of an ungreased 3 quart baking dish.

Meanwhile, cook mushrooms, green onions, and garlic in hot butter in a medium saucepan over medium-high heat until tender. Season with salt and pepper. Stir in 2 tbsp. flour. Gradually stir in half and half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. Add in sherry (if desired). Spoon over rice mixture and bake for 25 minutes, until heated through.

Southwest Quesadillas

Ingredients:

2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 lime, zested and juiced (juice divided)
4 (10-inch"burrito size") flour tortillas
1 (16-ounce) can refried black beans
1 cup grated pepper jack cheese
1/2 cup grated cheddar cheese
Lime Sour Cream, recipe follows

Directions:

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and sprinkle with half the lime juice.

Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side.

Slice each quesadilla into 8 wedges and serve with Lime-Cilantro Sour Cream.

Lime Sour Cream:

1/2 cup sour cream
1/2 lime, juiced
lime zest
Pinch salt

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Orange Scented Broccoli

1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 navel orange, rind removed and reserved
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 shallots, thinly sliced
1 orange, juiced
Pepper
2 scallions, sliced

Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl.

Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

Yields: 8 servings

Time to make: 10 min .

Grilled Zucchini with Lemon-Garlic Butter Baste

8 medium zucchini (about 2½ pounds), trimmed, halved lengthwise
½ cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon curry powder
¼ cup grated parmesan cheese (optional)

Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about ¼ inch deep at 1-inch intervals.

Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini.

Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

Yields: 4 Servings

Farmer's Market Zucchini

4 zucchini, sliced
2 cloves garlic, minced
1 tbsp. olive oil
½ cup mozzarella cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese

Cook zucchini in hot oil in large skillet on medium heat for 3 minutes, stirring occasionally. add garlic; cook 3 minutes or until vegetables are crisp tender. Remove from heat; stir in mozzarella and basil. Sprinkle with Parmesan.

Yields: 4 Servings

Cheesy Broccoli

1 tablespoon all-purpose flour
1 cup fat-free milk
½ cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chopped fresh thyme
1½ pounds broccoli florets (about 9 cups)

Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat.

Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.

Yields: 8 Servings

Creamy Butternut Squash with Cinnamon Soup

2 tablespoons olive oil
1½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste

Heat oil over medium-high heat in a large, deep sauté pan until shimmering. Add butternut squash, then onion; sauté, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Add cinnamon, ginger, cloves, and cayenne pepper; continue to sauté until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ’clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish.

Taste, and add salt and pepper if needed.

Heat through, ladle into bowls, garnish and serve.

Broccoli Salad

Salad:

10 slices bacon, crisply fried and crumbled
1 cup golden raisins
1 bunch (1½ pounds) fresh broccoli, broken into florets
1 small onion, chopped 1 cup sunflower seeds

Dressing:

1 cup mayo ¼ (or less) sugar
2 or 3 tbsp. vinegar

In a small bowl, pour boiling water over raisins. Let stand for 10 minutes; drain and cool.

In a large bowl, mix broccoli, bacon, raisins, sunflower seeds, and onion.

In a separate bowl, blend mayo, sugar, and vinegar. Pour over broccoli mixture and gently blend.

Cover bowl with plastic wrap and refrigerate for two hours before serving.

Zucchini Cakes

4 cup zucchini, grated
½ cups onion, grated
1 cup panko bread crumbs
2 eggs
1 t kosher salt
½ t baking powder
4 T olive oil, divided

Strain zucchini and onion to remove excess water. Transfer into large bowl and stir in the bread crumbs.

Whisk eggs, salt and baking powder in a small bowl then stir into zucchini mixture. Heat 2 T olive oil in skillet over medium. Drop approx ⅓ cup of batter into the pan and cook until golden. Flip and repeat--approx 4 minutes on each side. Fry the remaining cakes in the remaining oil.

Makes 8 to 10 cakes

Yields: 8 servings