Serves 2

Ingredients:
½ small cucumber, finely diced
½ green pepper, finely diced
1 scallion, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
½ tsp soy sauce
Bunch of fresh parsley, finely chopped

Instructions:
Combine all ingredients in a bowl. Mix gently. Season with black pepper and enjoy as a side dish with meat.

Original post can be found here: Green Salsa

Ingredients:

1 Tbsp. butter or margarine
1 Tbsp. cooking oil
1 chicken bouillon cube
2 medium zucchini squash, sliced
¼ lb. fresh mushrooms, sliced
3 medium carrots, sliced
1 small green pepper, cut into strips
½ Cup onion, sliced
1 Tbsp. lemon juice

Directions:

1. In a skillet, heat butter and oil over low heat until butter melts. Note that both butter and oil should be used as the oil keeps the butter from burning.

2.Add bouillon cube, stirring and mashing until dissolved. Add zucchini, mushrooms, and carrots. Cook over medium heat for about 3 minutes, stirring constantly.

3. Add green pepper and sliced onion. Cook 3 more minutes, until vegetables are crispy tender.

4. Add lemon juice and mix well.

To turn this into a main dish, serve over rice.

Original post can be found here: Sultry Summer Vegetables

Ingredients:

4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder

Instructions:

Preheat oven to 425 degrees. Wash and prick the potatoes. Wrap tightly in aluminum foil. Place on a cookie sheet. Bake 1 hour. Potatoes should be tender. Remove foil and cut potatoes in half lengthwise. Spoon out the potato pulp being sure to leave the skins intact. Place the pulp in a large mixing bowl. Add 3/4 cup of cheese and sour cream to the pulp. Stir to combine. Add 1 tablespoon of buffalo sauce and mix well. Refill the potato skins. Top with the remaining cheese. Place on the cookie sheet and bake at same temperature for about 7 minutes. The cheese should be completely melted. Cook the chicken according to package directions. Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder. Stir to coat the chicken. Add the chicken mixture to the top of the potatoes. Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

Original post can be found here: Cheesy Buffalo Potato Bake

Ingredients:

¼ Cup salted cashew nuts
4 Tbsp. water
1 lb. asparagus
2 Tbsp. butter

Directions:

In saucepan, add butter and then nuts. Cook over medium heat stirring for 2 minutes, Spoon to paper towel and drain. Add to saucepan then remaining butter and cook asparagus for 1 minute. Add water, cover, and cook for 4 minutes. Pour into serving dish and sprinkle with nuts.

Original post can be found here: Nutty Asparagus

Ingredients:

1½ lbs. fresh beets
1½ Cup of water
½ tsp. salt
4 Tbsp. butter
1 Cup maple syrup

Directions:

1. Scrape and slice beets into a frying pan.

2.Combine beets with ½ tsp. salt and 1 ½ Cup water. Bring to a boil. Cover and cook for 10 minutes.

3. Uncover and cook for 3 minutes longer. Add butter and syrup.

4. Cook on low heat turning beets to coat for 15 or 20 minutes.

Original post can be found here: Maple Glazed Fresh Beets

Ingredients:

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

Original post can be found here: Grilled Vegetable Medley

Ingredients:

1 1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste

Instructions:

1. Place a large skillet over medium high heat.

2. Add the butter and allow to completely melt. Place the onion in the skillet and cook just until they start to tender.

3. Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and mustard until well blended.

4. Add the lemon juice and carefully stir. Salt and pepper to taste. Continue to cook over low heat until completely heated through.

5. Clean the broccoli. Take the broccoli and cut the florets. Slice the stalk.

6. Place water in a saucepan large enough to hold the broccoli. You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan.

7. Steam the broccoli until just slightly tender. You want the broccoli to remain firm. Drain the broccoli well.

8. Remove to a large bowl and cover with the sauce.

Original post can be found here: Broccoli Florets in a Creamy Mustard Sauce