I *LOVE* broccoli! Everyone in my house loves it. So we do often make food with broccoli in them. I also grow broccoli in my garden. I love these broccoli cheddar bites (mini muffins) because they’re so easy to make! They make a great school lunch for your children. They are also great quick snacks and do great as party appetizers. You can freeze the extras and reheat them in the microwave when you’re hungry.
Archive for vegetables
This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky. Read the rest of this entry »
New to my vegetable garden this year are those jalapeño peppers. I had to find a way to use up those hot peppers and pickling them is a good way to use them all up.
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This method of preparing cauliflower is very simple and extremely delicious. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a very sweet nutty taste. If you have never roasted cauliflower, try it now!
Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Read the rest of this entry »
This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. This also would be great if it was served on a toasted bread with goat cheese spread on it – YUM! This confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
When you have an abundance of corn kernels, this is a good way to use them up. I love having this for a Sunday morning breakfast with a bit touch of maple syrup on top. Read the rest of this entry »