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Vegetables

  • Luanne's Broccoli Salad

    Category:

    Prepare broccoli and add to a large mixing bowl. Add grapes, sunflower seeds, bacon crumbles and enough coleslaw dressing to coat the salad. Mix well and add more dressing if desired. Chill for 2 hours or serve immediately.

  • Zucchini Tots

    Category:

    Preheat oven to 400 degrees.
    In a bowl, combine zucchini, egg, onion, cheese, bread crumbs, salt and pepper.
    Spoon mixture into a greased mini muffin tin or on a greased baking sheet. If using a baking sheet, form mixture into a “tot” shape.
    Bake for 15 to 20 minutes, or until browned.

  • Zucchini Tots

    Category:

    Preheat oven to 400 degrees.
    In a bowl, combine zucchini, egg, onion, cheese, bread crumbs, salt and pepper.
    Spoon mixture into a greased mini muffin tin or on a greased baking sheet. If using a baking sheet, form mixture into a “tot” shape.
    Bake for 15 to 20 minutes, or until browned.

  • Panko Roasted Carrots

    Category:

    Preheat oven to 400 degrees. Line a baking sheet with parchment or foil. Spray the foil with non stick cooking spray.
    In a zip top bag add the olive oil, garlic, Dijon, parmesan, panko, salt, pepper and oregano. Add carrots and shake until they are well coated. Spread the carrots on the baking sheet.

  • Apricot Glazed Asparagus

    Category:

    Preheat oven to 400 degrees.
    Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. Combine apricot preserves, soy sauce, garlic and salt in a small bowl. Pour moisture over the asparagus. Toss well to coat.
    Baked for 10 minutes or until asparagus is crisp and tender. Serve immediately.

  • Baked Zucchini Crisp

    Category:

    Preheat oven to 350 degrees. Spray an 8x8” baking pan with non-stick cooking spray.
    In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini and onion; cook for 8 minutes. Add garlic and cook for an additional 2 minutes. Transfer to a bowl and cool completely.
    Microwave remaining butter and drizzle over cereal; tossing to coat.

  • Cucumber Canapé

    Category:

    Prepare cucumbers by slicing in ½ inch level slices. Set aside.
    In a small bowl or food processor combine all of the remaining ingredients excluding the dill. Process or mix until smooth, and then add 2 Tablespoons dill. Pulse or mix until the dill is distributed.

  • Spokane Pea Salad

    Category:

    On a cookie sheet lined with paper towels add peas. Roll peas around so they will shed any additional water they may be holding.
    In large bowl stir together the sour cream, mayonnaise, pepper, kosher salt and garlic powder. Add the Water Chestnuts, carrot, onion, diced peas, bacon and peas. Gently fold together.

  • Stuffed Sweet Peppers

    Category:

    Preheat oven to 350 degrees.
    Slice peppers in half, lengthwise. Use a spoon to scoop out seeds.
    Mix together cream cheese, cheeses, lime, cilantro and garlic salt.
    Spoon the mixture into peppers halves.
    Place on cookie sheet and bake for 20 minutes.

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