Grilled Balsamic Zucchini

Zucchini seems to be growing out of every garden in our neighborhood. We've been given oodles and are loving it! Our new favorite is this super easy, super delicious grilled version. 

Grilled Balsamic Zucchini

adapted from allrecipes.com

1/3 cup olive oil

1 tsp sea salt

2 cloves garlic, minced

1 Tbsp chopped fresh rosemary

1/2 tsp ground black pepper

6 small zucchini, sliced lengthwise into 1/4 inch wedges

3 Tbsp balsamic vinegar

1.Preheat grill on medium heat and lightly oil the grate. (We have found that cooking it on tinfoil works great!)

2. Whisk olive oil, sea salt, garlic, rosemary and black pepper together in a bowl; brush evenly onto zucchini wedges.

3. Cook on preheated grill until brown, 5-7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Spinach Vegetable Dip

I can't believe we haven't put this on the blog yet! This is a tried and true FAVORITE...you just may want to whip some up for the Super Bowl this Sunday! I just made some for a party and my friends were dipping their vegetables AND pizza in it. I looked to see if this was on the blog after copying the recipe for people. Sorry we didn't give you this recipe sooner...you will never want to buy store bought veggie dip again!

Spinach Vegetable Dip

2 cups mayonnaise
1 tsp salt
1/4 tall bottle chives (3-4" tall)
1 tsp Accent*
1/2 tsp pepper
1/2 pkg frozen chopped spinach.

Cut spinach into about 4 pieces. (Works well if you soften it SLIGHTLY so it is not rock hard, but keep it mostly frozen.) Put in food processor (or a blender works fine too) and chop until fine.

In a bowl, combine mayonnaise, salt, chives, accent and pepper. Add frozen, chopped spinach and stir well.

*A lot of people aren't familiar with Accent...it is a salt like seasoning found in the baking aisle.

PS - Click here for another Super Bowl guaranteed hit!!

Oven-Roasted Broccoli

Do you dislike broccoli because of the texture? This is by far the best I've ever tasted...no more mush!

Oven-Roasted Broccoli

Kate Jones and Sara Wells

4-5 cups broccoli (about 2 regular-sized heads), cleaned and stems trimmed

3 Tbsp olive oil

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

1-2 Tbsp shredded parmesan cheese

1. Preheat oven to 425

2. Place broccoli on a foil-lined baking sheet. Drizzle the broccoli with olive oil and then toss to combine and coat each piece. Sprinkle with salt and pepper. Place the baking sheet in the oven and bake for 15-20 minutes or until stems are golden brown and slightly crisp looking. Remove broccoli from oven and immediately sprinkle with parmesan cheese. Toss and serve.

Roasted Rosemary Potatoes

Originally, we were introduced to rosemary potatoes by my good friend Erin. Since that time, we have also ventured into roasting other vegetables the same way (squash, tomatoes, peppers, zucchini, onions, mushrooms, etc...) and we love them all! This combination is simple, looks elegant and is the perfect mix of savory with a little hint of sweet...

Roasted Rosemary Potatoes

Adapted from Erin Shaha

8 yukon potatoes

2 sweet potatoes

olive oil

salt and pepper

rosemary

Peel sweet potatoes and cube. Cube yukon potatoes. Spread them onto a greased cookie sheet. Drizzle olive oil on them and rub with hands until lightly coated. Season with salt, pepper and rosemary. Bake at 425 for 40 minutes.

Tangy Cauliflower

Can't get your kids to eat their veggies? This recipe is sure to change their minds! A favorite of my children, this is one of the most requested side dishes from my kitchen...

Tangy Cauliflower

1 medium head cauliflower

1/4 cup water

Put in microwavable bowl, cover and cook on high for 9 minutes. Drain.

Mix together:

1/2 cup mayonnaise

1 tsp mustard

1/4 tsp salt

Cover cauliflower with sauce and 1/2 cup grated cheddar cheese. Return to microwave for 1 1/2-2 minutes uncovered.

Baked Beans

Baked Beans

1 large can (31 oz) Pork and Beans

1 large onion chopped (or 2 Tbsp minced onion soaked in cold water for 5 minutes...with your hand, take onions from water and squeeze out excess water before adding to recipe)

1/2 cup brown sugar

1/2 cup ketchup

1/2 tsp dry mustard

1/2 lb. bacon

Mix together all ingredients except bacon and pour into a casserole dish or 9X9 pan. Add uncooked bacon strips to the top. Bake at 200 for 2 hours. Cut up bacon into small pieces and mix in. Serves 8. (This is my preferred method.)

If you are in a hurry, you can microwave the beans (minus the bacon) instead of baking in the oven. Make sure it is in a microwavable dish, cover with wax paper and cook 3-4 minutes on high and then 10-12 minutes on medium low. Cook bacon in a frying pan and add to beans.