Ingredients

Garlic butter

2 whole garlic heads
1/4 cup butter, softened
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary

Potatoes
2 1/2 pounds cubed Yukon gold or red potato

1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350F.

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350F for 45 minutes; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

Makes 8 servings

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Fresh herbs to garnish

Directions

Peel all the vegetables and cut into 3cm (1 inch) pieces and place them into a pot, cover with stock and bring to the boil.

Simmer until vegetables are cooked (approx 15 minutes) and season to taste. Garnish with fresh herbs.

Makes 4 servings

Ingredients

8 medium Potato cut into 1 inch chunks
4 tablespoon olive oil
2 tablespoon chopped fresh rosemary
1 teaspoon Garlic minced
Salt and pepper to taste

Directions

Prepare a charcoal grill or preheat the kitchen grill.

Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.

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In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.

Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.

Makes 8 servings

1 1/2 pounds fresh asparagus
1 medium yellow sweet pepper cut into 1/4-inch strips
1/3 cup chopped onion
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
10 slightly beaten eggs
1 cup half-and-half, light cream, or milk
2 tablespoons snipped fresh Italian parsley
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper

Directions

Butter a 2-quart rectangular baking dish; set aside.

If using fresh asparagus, snap off and discard woody bases. Scrape off scales, if desired. Cut into 1-inch pieces.

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In a saucepan, bring about 1 inch water to boiling. Add asparagus, pepper strips, and onion; bring just to boiling. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender. Drain well, reserving some asparagus tips for garnish. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices over.

Combine eggs, half-and-half, parsley, salt, and pepper. Pour over vegetables in baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Garnish each serving with asparagus tips, if desired.

Makes 8 servings
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

3/4 tsp salt
1/4 tsp coarsely ground black pepper

2 pounds green beans, trimmed
1 tbsp olive oil
2 cloves garlic, crushed with press
1 tsp fresh thyme leaves

Directions

In 12-inch skillet, heat 1 inch water and 1/2 teaspoon salt to boiling on high. Add beans; heat to boiling. Simmer on low, uncovered, 5 to 10 minutes or until tender-crisp; drain. Wipe skillet dry.

In same skillet, heat oil and garlic 1 minute on medium. Add beans and cook about 2 minutes or until beans are hot. Remove skillet from heat and toss beans with thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Makes 8 servings
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

8 large (8 ounces each) red potatoes
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 tbsp chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves

Directions

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Preheat oven to 450 F. Carefully slice each potato thinly without cutting all the way through.

day the earth stood still the dvd download Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Makes 8 servings
Prep Time 10 minutes
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Cook Time 37 minutes

Ingredients

1 head cauliflower
1 pint cherry tomatoes
1 tbsp drained capers
4 tsp fresh lemon juice
2 tsp olive oil

1/4 cup fresh parsley leaves
1/4 tsp salt
1/8 tsp ground black pepper

Directions

In 5-6 quart saucepot, place 1 inch water and steamer basket; heat to boiling on high. Remove leaves and center of core from cauliflower.

Place cauliflower, core side down, in steamer basket. Cover saucepot with tight-fitting lid. Cook on medium 10 minutes or until cauliflower is fork-tender.

Meanwhile, in food processor with knife blade attached, pulse tomatoes, capers, lemon juice, olive oil, parsley, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper until coarsely chopped, about 15 seconds. Spoon tomato relish over cauliflower to serve.

Makes 8 servings
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

2 cans (14.5 oz each) Green Giant French-style green beans, drained

1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1 can (2.8 oz) French-fried onions

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Directions

Heat oven to 350F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.

Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Makes 8 servings
Prep Time 5 minutes
Total Time 30 minutes

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Ingredients

2 large potato(es), Idaho, peeled and shredded
2 tsp olive oil
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp black pepper
1/3 cup reduced-sodium chicken broth
2 Tbsp red wine vinegar

Directions

Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes; drain and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Saute 2 minutes. Add chicken broth and vinegar; cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.

POINTS value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min

1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices

1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Directions

Preheat grill pan over high heat.

Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes.

Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill.

Cook 3 or 4 minutes on each side.

Transfer to a serving plate.

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes