Baked Butternut Squash
FOODday February 28, 2006
1 large butternut squash (about 2 lbs)
1/4 cup butter, melted
2 tbsp fresh lemon juice
2 tsp anise seed, crushed
1/8 tsp ground cardamon
2 to 3 tbsp firmly packed brown sugar
Peel and cut open the squash. Remove and discard the seeds and the fibers. Cut the squash into 1 inch cubes. Turn the squash into a buttered 2 quart baking dish. Drizzle the butter and lemon juice over the top. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Bake the squash, uncovered, in a preheated 350 degree oven for about 30 min or until tender and browned.
Lemon Glazed Carrots
FOODday January 10, 2006
1-1/2 to 2 lbs trimmed baby carrots or small carrots
1 scant cup granulated sugar (divided)
2 tbsp salt
4 tbsp unsalted butter
1/3 cup fresh lemon juice
Bring 3 qts water, 1/2 cup sugar and the salt to a boil in a large saucepan over medium-high heat. Add the carrots and cook for 8 to 9 minutes, until just tender. Drain. Melt the butter and the remaining scant 1/2 cup sugar in a 12-inch frying pan. Add the lemon juice. Add the carrots and mix carefully, then cook over high heat for 5 minutes or until the sauce is reduced to a syrupy glaze.
From "Vegetable Lover' by Barbara Kafka
Roast the Garden
FoodDay October 4, 2005
1 red bell pepper, stem removed
1 yellow bell pepper, stem removed
1 med zucchini
1 yellow summer squash
4 plum tomatoes
6 thick asparagus spears
1 large sweet onion, peeled and scored crisscross about 1/2 inch deep
3 carrots, peeled
1 or more heads of garlic, tops sliced off
Olive oil
Coarse salt
Set one rack in a low position and preheat the oven to 400 degrees. Arrange bell peppers, zucchini, yellow squash, tomatoes and asparagus in a large ovenproof platter or baking dish. (You'll bake and served in the same dish.) Add onion, carrots, and garlic. Drizzle everything with olive oil.
Roast for 50 minutes to an hour, or until edges of vegetablees are somewhat browned. Remove baking dish from oven, cover with a clean towel and allow to cool to room temperature.
When cool, peel bell pepper skin off with your fingers and cut flesh into large segments. Slice zucchini, yellow squash and carrots into chunks or strips. Return all vegetables to serving dish.
Before serving, drizzle vegetables again with olive oil and sprinkle with coarse salt. Serve at room temperature or warm with bread or toast.
Marlene Parrish