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So you have a few zucchini left, huh? You’ve given bushel baskets full to all your friends and family, you’ve set buckets on the corner with a free sign and they still aren’t gone. Now what do you do? Here are some recipes and tips from Living On A Dime to give you help in [...]
You will typically find two kinds of asparagus in the store: white, also referred to as blanched and green. White asparagus comes from the same variety of plant as green, but the shoots are kept from being exposed to light. As the asparagus shoot grows earth is banked up, covering the plant deeply. Since the [...]
Grilled vegetables are almost universally loved and are easy to prepare with little clean-up. Produce best suited for grilling will be firm and have a low water content (such as peppers, onions, asparagus, and mushrooms among others). Tomatoes are one of the few high water content veggies that do well on the grill. Try combining [...]
With our squash harvest starting to come in, I wanted to try some new veggie dishes. This delicious tomato and squash dish with an Italian flavor is adapted from a recipe that I saw in the Costco Connection magazine. I’ll be glad when our Roma tomatoes start producing – the Romas we bought to use in this recipe were over a dollar each! Later in the summer when we can get all of the vegetables and herbs from our garden, I will definitely be making this again.
This dish is one of my daughter’s very favorite vegetable dishes, second only to fried okra (which can barely be considered a vegetable with all of the yummy crispy fried coating). Grilled asparagus is the perfect spring side dish and grilling means no pans to wash. Asparagus is best in the early spring and you should look for slender stalks which are the most tender. When snapping the ends off, grab one end close to the base of the stem and the other end about halfway up the stalk, bend both ends downward and the stalk will snap at the point where the tough part starts.
I made this salad for the first time today, making it up as I went along. A friend told me about making a dressing with oil, garlic, Parmesan cheese, lemon juice, salt and pepper. We love garlic so I used over half of a bulb in my dressing, but feel free to adjust how many cloves you used based on your preference. By rinsing the lentils with cold water, it’s easy to prepare this salad a half hour before serving, but if you prefer it to be really cold you could make it several hours ahead and chill before serving. Not only is it healthy (although not low fat), it was delicious.
Last winter we had some of my husband’s friends over for dinner and I served acorn squash. They had no idea what it was, but once they tried it, they loved it. I was grown and married before I ever ate acorn squash, and I realize I am probably not alone. There are probably a lot of folks out there who have never eaten it, much less prepared it. It’s really easy to make and it is delicious. Here is a little tutorial for acorn squash.
This is one of the sides that we eat regularly. I’ve made it here using fresh green beans, but I often use frozen beans (petite green beans work well). Get started by washing the beans, snapping the ends off, and breaking them in half.
