veggies

KNR, p. 224 “Parmesan Basil Veggies”

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The doc says I need to eat more vegetables. Sheila has been telling me that for years, but when the doc tossed his two bits into the checkup conversation at his office, I sighed and promised to eat all the broccoli on my plate. He frowned and told me that more than broccoli had to be on the menu. The guy does not have a sense of humor. I’m a grownup and figured I could pick and choose my eats, but evidently not anymore. He says it’s good for my heart though, so I’m all in.

I have to admit that Sheila has come up with some tasty ways to meet the goals – like the zucchini quiche and the tomato cucumber feta salad. Some veggies can be served steamed and/or with butter – like yellow squash or green beans. Broccoli, on the other hand IMO, needs some help. Here’s Sheila’s solution and with lots of taste testing, gets a ‘thumbs up’ from me.

Parmesan Basil Veggies

Sheila Kerrian
Print Recipe
Prep Time 10 minutes
Refrigeration 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 2 cups broccoli crowns, cut into small bite-sized pieces
  • 1 cup cauliflower, cut into small bite-sized pieces
  • 2 cups zucchini, cut into 1/4 inch chunks
  • 2 cups finely chopped carrots - 1/4 inch chunks
  • 2 cups grated Parmesan cheese
  • 1 Tablespoon garlic powder
  • 2 Tablespoons chopped, dried basil leaves
  • 1/4 cup vinegar
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream

Instructions
 

  • Place broccoli, cauliflower, zucchini, carrots, Parmesan cheese, garlic powder, and basil leaves into extra-large bowl.
  • Toss together until evenly mixed.
  • In separate bowl, mix together vinegar, mayonnaise, and sour cream until thoroughly blended.
  • Pour mayo mix over the vegetables and stir until the vegetables are well coated.
  • Chill in refrigerator for an hour.
  • Garnish with carrot bits and serve..
Keyword Vegetable

 


Enjoy!

 

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KNR, p. 175 “Kerrian’s Summer Salad Platter”

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We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.

So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.

 

Print
"Kerrian's Favorite Summer Salad Platter"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 cups mix of red and green butter lettuces
  • Whole large tomato - it should fill your hand
  • One 5 oz. can tuna, Albacore or Tongol packed in water
  • 1/3 cup diced celery
  • 1/4 cup Hellman’s mayo
  • One small yellow squash - washed, but not peeled
  • One small zucchini - washed, but not peeled
  • English seedless cucumber, washed and peeled
  • Slices of yellow and red bell peppers
  • Russian, Thousand Island, or Ranch salad dressing
Instructions
  1. Arrange the lettuce leaves on a dinner plate, covering the entire plate.
  2. Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
  3. Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
  4. Slice yellow squash and place on dinner plate.
  5. Slice zucchini and place on dinner plate.
  6. Cut cucumber into bite-sized chunks and place on dinner plate.
  7. Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.

 

Serve with your favorite salad dressing and stay cool.

SummerSaladPlatterIMG_5542_2
The recipe is for one hearty appetite, but can serve two if you add bread to the menu.  🙂

 

*Photos by Patti Phillips

 

 

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KNR, p. 217 “Tomato Cucumber Feta Salad”

 

It’s grillin’ season!

Some of our pals grill all year round. We know a guy that keeps a snow shovel inside the house near the deck door – just in case it snows – in order to clear a path on the deck to his five-foot-wide grill.  🙂  But, we’re a little more conservative, and stick to mid-May until first frost in mid to late October.

Whenever your grilling months, you probably serve fresh vegetable salads of some kind along with the great meats and veggies you can sear on the grill top. We like this cucumber and tomato mix, tossed together with an easy salad dressing and feta cheese, for a light salad that goes well with a variety of BBQ food. Hamburgers and hot dogs or steaks and potatoes? It works with everything we’ve tried on the grill and nobody has died yet from eating the fig balsamic or the herbes de Provence. Promise.

 

Print
"Tomato Cucumber Feta Salad"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 medium tomatoes, cut into one inch chunks (about 4 cups)
  • 2 large cucumbers, peeled and sliced (about 4 cups)
  • 1 6 oz package feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fig balsamic vinegar
  • 1 Tablespoon herbes de Provence
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
Instructions
  1. Place the tomatoes, cucumbers, feta and onion in a large serving bowl.
  2. In a small mixing bowl, whisk together the vinegar, herbes de provence, pepper, and lemon juice.
  3. Pour the dressing over the vegetables and cheese and lightly toss until combined.
  4. Serve cold.

 

Enjoy!

 

 

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