Harvest Acorn Squash w/ Apples
2 Acorn Squash
2 Apples, peeled,
cored and chopped
4 teaspoons
honey
2 teaspoons
lemon juice
4 tablespoons
chopped pecans
1/2 teaspoons
cinnamon
1/4 teaspoon
nutmeg
Heat oven to 350* F. Cut squash in half and scoop out seeds. Place cut side down in a baking dish, and add about 1/4 inch of water to the bottom of the dish to keep squash from drying out. Bake 30 minutes. Combine apples, honey, and lemon juice. Remove any remaining water from squash pan and turn squash cut side up and stuff with apple mixture. Sprinkle with cinnamon and nutmeg. Bake for an additional 30 minutes.
Summer Corn and Zucchini
2 tablespoons
of butter
1 pound zucchini,
cubed
1 cup fresh
or frozen corn kernels
1/2 red bell
pepper, chopped
1/2 medium
onion, chopped
1 clove Garlic,
minced
Melt butter in large frying pan, sauté vegetables and garlic in butter until tender and slightly crisp, and all liquid is absorbed. Add salt and pepper to taste.
Garlic and Basil Potatoes
5 large baking
potatoes, cubed
1/3 cup oil
2 teaspoons
basil, minced
2 cloves garlic
minced
In large bowl
combine potatoes, oil and garlic mix well (you may need to use your hands)
Preheat oven
to 350* F , place potatoes in baking dish or cast iron skillet, Bake for
45 minutes of until potatoes are soft and brown, sprinkle basil over the
top and cover with foil, bake 10 more minutes.
Spring Peas and Carrots in Thyme
1 Tablespoon
butter
1 small onion,
chopped
1/4 teaspoon
thyme leaves, crushed
1 can cream
of celery soup ( 10 3/4 oz)
1/3 cup milk
1 bag frozen
or fresh peas
1 cup carrots
, cut into matchstick strips.
pepper to taste
In 2 quart sauce pan over medium heat, in hot butter, cook onion and thyme until onion is tender stirring occasionally, Stir in soup, milk, and pepper. Add peas and carrots. Heat to boiling. Reduce heat to low. Cover; cook 8 minutes, or until vegetables are tender, stirring occasionally