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Marinated Vegetable and Olive Salad

1 large (2 1/2 pounds) head cauliflower
1 pound(s) carrots, peeled
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) red-wine vinegar
1/3 cup(s) fresh parsley leaves, chopped
1 teaspoon(s) sugar
3/4 teaspoon(s) salt
1/2 teaspoon(s) dry mustard
1/4 teaspoon(s) ground black pepper
1 cup(s) brine-cured green and ripe olives
Fresh flat-leaf or Italian parsley sprigs, (optional)


Trim cauliflower and separate or cut into small flowerets. Cut carrots into 2 1/2- to 3-inch by 1/2-inch sticks. In 5-quart saucepot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling.
Add cauliflower to water with carrots. Cook vegetables just until tender-crisp. Drain vegetables and rinse with cold water; set aside in large bowl or food-storage container.
In jar with tight-fitting lid, combine oil, vinegar, chopped parsley, sugar, salt, dry mustard, and pepper until well mixed for the marinade. Pour over vegetables; toss and cover. Refrigerate 2 hours or overnight, stirring occasionally.
Just before serving, add olives to vegetables and toss until well mixed. Spoon into serving bowl.
Garnish with parsley sprigs, if desired.

Broccoli Raab

1 pound broccoli raab, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese


Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli raab and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

Zucchini Potato Pancakes


3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided


In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid.
Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper.
Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil.
Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Yield: 1 dozen.

Cheesy Ranch Potato Bake

4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons butter, cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Green Bean and Mushroom Medley

1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper


Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.

Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Blue Cheese Orzo Salad

3/4 cup uncooked orzo pasta
3 cups fresh arugula, torn
5 bacon strips, cooked and crumbled
3/4 cup crumbled blue cheese
1/4 cup sliced green onions
1/4 cup chopped walnuts, toasted

Walnut Vinaigrette:
2 tablespoons red wine vinegar
1 garlic clove, peeled
1 teaspoon Creole or stone-ground mustard
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 cup chopped walnuts, toasted
1/4 cup olive oil


Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.
In a blender, combine the first six vinaigrette ingredients; cover and process until smooth.
While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Yield: 5 servings.

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

1 small cucumber, peeled, seeded and chopped 
1/4 cup extra-virgin olive oil 
2 tablespoons red-wine vinegar 
2 tablespoons chopped fresh chives 
2 tablespoons chopped fresh parsley 
1 tablespoon nonfat or low-fat plain yogurt 
1 teaspoon Dijon mustard 
1 teaspoon prepared horseradish 
1 teaspoon sugar 
1/2 teaspoon salt

1/2 small clove garlic 
Pinch of salt 
2 cups Red Oak or other red leaf lettuce 
2 cups Freckles or other baby romaine 
1/2 cup sliced radishes 
4 scallions, sliced 
2 hard-boiled eggs, peeled and chopped


To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.
To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.

Oven "Fries"

2 large Yukon Gold potatoes, cut into wedges 
4 teaspoons extra-virgin olive oil 
1/2 teaspoon salt 
1/2 teaspoon dried thyme


Preheat oven to 450°F.
Toss potato wedges with oil, salt and thyme. Spread the wedges out on a rimmed baking sheet.
Bake until browned and tender, turning once, about 20 minutes total.

Lemon-Garlic Glazed Corn on the Cob

1 tablespoon butter 
1 tablespoon extra-virgin olive oil 
2 cloves garlic, minced 
4 ears corn, husked 
1/3 cup water 
2 tablespoons lemon juice 
1/4 teaspoon salt 
1/4 teaspoon freshly ground pepper


Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. 
Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

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