Stores, markets and home gardens provide an abundance of vegetables for creating delicious vegetable dishes. Keep in mind taste, texture and color when adding vegetables to compliment your menu.

Pico de Gallo

Ingredients:piccodegallo

2 Tomatoes
1/4 Cup White Onion, chopped
2 Tablespoons Jalapenos, canned or fresh, diced
1/2 Teaspoon Dried or Fresh Cilantro

Directions:

Chop and seed the tomatoes. Chop all the remaining ingredients. Put all ingredients into a small bowl and toss gently. Cover and refrigerate until ready to serve.

Notes:

I like to use Roma tomatoes because they have such a great flavor, but any type of tomatoe would work. This serves about 3 people. Just increase the recipe as needed.

Roasted Chayote

Ingredients

4 chayote
2 tablespoons of Olive Oil
2 garlic cloves sliced
salt

Directions

Preheat oven to 375°F.

The liquid from a raw chayote may irritate your skin so wear protective gloves. Cut the chayote in half lengthwise and discard the seed. Use a peeler to take off the skin and then cut it into 1/2" wide strips.

Place the chayote in a zip top bag; add olive oil, garlic, and a dash of salt. Close the bag and work the chayote and garlic around in the oil until they are completely covered. Add extra oil if needed.

Spread the chayote out on a cookie sheet and roast for 30 minutes. Turn the chayote pieces and return to the oven for another 30 minutes. The chayote will be done when they are golden brown.

Chayote are very nutritious and taste great. They are sweet and have a texture like a french fry. Enjoy!

 

 


English Cauliflower Cheese

Ingredients:

1 large Cauliflower
300ml (½ pint) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
½ tsp Mustard
Nutmeg
Salt & Black Pepper

Directions:

Trim the cauliflower boil in salted water for 10-15 minutes or until just tender.
Drain and place in a flameproof dish.
Add the milk, flour and butter to a saucepan.
Heat, stirring continuously until the sauce thickens, boils and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute stirring well.
Pour the sauce over the cauliflower.
Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.

Notes:

Great supper dish.

Servings: 2
Recipe Difficulty: Easy
Preparation Time: 15 Min.
Cooking Time: 20 Min.
Country: UK

Vegetable Bundles

Ingredients:

vegbundlesPotatoes
Corn-Canned
Butter or Margarine
Salt
Pepper
Aluminum Foil

Directions:

Bake Potatoes in the oven or microwave before you leave for the camping trip. Cool and store in a container.

To make the bundles:

Tear a piece of aluminum foil for each person. Cut up the potatoes into bite size cubes. Drain the corn. Place the potatoes and corn in the center of each piece of aluminum foil. Salt and pepper to taste. Add 3-4 pats of butter. Pull the corners and edges of the foil up to form a bundle, similar to a Hershey kiss. Place the bundles to the outside of the camp fire to warm while cooking the meat.

Notes:

This is a recipe that we make when we go camping but it also works well on the grill.

Servings: Make as many as needed
Recipe Difficulty: Very Easy
Preparation Time: 15 minutes
Cooking Time: 15 - 20 Min.
Country: USA

Sage Roasted Potatoes and Shallots

Ingredients

1/4 stick of butter
1/8 cup chopped fresh sage
1 pounds of medium-size potatoes quartered (red or yellow work great)
1 teaspoon dried sage
6 shallots, peeled and halved lengthwise

Directions


Preheat oven to 375°. Heat butter and fresh sage over medium heat in a small saucepan about 4 minutes.

In a large mixing bowl toss potatoes with dried sage and 1/3 of the melted butter and fresh sage. Salt, pepper and then place on cookie sheet. Bake 20 minutes.

In now empty mixing bowl, toss shallots with 1/3 of melted butter and fresh sage mixture. Salt, pepper, and then add to cookie sheet with potatoes. Turn potatoes and return cookie sheet to the oven for another 35 minutes. Check potatoes and shallots after 20 minutes and turn again. Leave to roast for the remainder of the 35 minutes.

Once potatoes are done (check with a fork), transfer potatoes and shallots to the mixing bowl and toss with remaining 1/3 butter and fresh sage mixture. Serve.

Potatoes go great with Honey Mustard Pork Spare Ribs.

Serves: 4