For more green bean and carrots recipes, click here.

• 2 garlic cloves peeled
• 2 cups cilantro
• 1 cup Italian parsley
• 6 tbsp. olive oil
• 3 tbsp. fresh lemon juice
• ½ tsp. hot paprika
• ½ tsp. cumin seeds
• 2 lbs. tender green beans, trimmed
• 1 lb. carrots, peeled and sliced into 4-inch long sticks
• Salt and pepper to taste

Heat a small sauce pan to medium heat. Add cumin seeds and toast turning constantly.  Remove seeds and cool.  With a mortar and pestle, ground cumin seeds.  Set aside.

Chop the garlic in a food processor.  Add the cilantro and parsley and pulse until coarsely chopped.  Add the olive oil, lemon juice, paprika, ground cumin, and salt to taste.  Pulse until the sauce has the consistency of pesto.  Season with salt to taste.  Let sauce rest covered in refrigerator for at least 4 hours.  Best if made a day ahead.

In a large pot with a steamer insert, add water up to 2-inches and bring to a boil over high heat.  Steam the green beans, covered, until just tender, 4 to 7 minutes.  Shake excess water off green beans and set aside in a serving bowl.  Cover to keep warm.  Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes.  Transfer carrots to the serving bowl with the green beans.

Toss the vegetables with about three-quarters of the charmoula sauce.  Pour remaining sauce over and salt and pepper to taste.

Serves: 8 to 10

Total Time: 1 hour

Related posts:

1. Stir Fry Pork Tenderloin with Carrots and Green Beans
2. Chicken, Green-Chile and Cheese Enchiladas
3. Chicken Tostadas With Refried Beans and Grilled Fennel

Thanks Joy for sharing, and happy new year!  Please enjoy!

• 6 medium russet potatoes
• 1 medium onion grated
• 1 egg
• ½ cup flour
• Salt to taste
• Vegetable oil to coat pan generously
• Apple sauce and sour cream (optional)

Peel potatoes and grate in food processor.  Peel and grate onion in food processor.  Place in a large bowl, add egg, flour, and salt.  Stir to combine completely.  Heat oil in electric fry pan to 375 degrees. With slotted spoon, grab spoonful of potatoes and pat gently to remove excess liquid (do not remove all liquid, just a small amount).  Fry potatoes until dark golden brown on first side (do not touch), about 6-8 minutes.  Flip and fry second side for 3-4 minutes, until light golden brown.  Drain on paper towels while you finish cooking the remaining pancakes.  If desired, sprinkle with additional salt.  Serve with apple sauce and sour cream.

Total time: 45 minutes

Makes: 12 medium size pancakes

Related posts:

1. Lemon-Arugula Potato Salad
2. Potato-Leek Gratin
3. Cottage Cheese Pancakes

There are a few different types of Kale, Dinosaur Kale, Red Russian Kale, and Curly Kale.  Kale is high in vitamin C, vitamin A, and manganese, click here to learn more about the benefits.  Brussels sprouts are also high in vitamins A, C, and fiber.  So go ahead now and eat your vegies!  Please enjoy!

My source for this recipe was bon appetit.

• ¼ cup lemon juice
• 2 tbsp. Dijon mustard
• 1 tbsp. minced shallot
• 1 small garlic clove, crushed
• Salt to taste
• Freshly ground pepper
• 1 large bunch of Tuscan kale, ribs removed, thinly sliced
• 12 oz. brussels sprouts, trimmed and thinly sliced
• 1/2 cup olive oil
• 1/3 cup almonds, skin on coarsely chopped
• 1 cup shredded pecorino cheese

Combine lemon juice, mustard, shallot, garlic, salt and pepper in a small bowl.  Stir to blend; set aside to let flavors meld.  Mix kale and Brussels sprouts in a large bowl.  Spoon 1 tbsp. oil (from ½ cup), into a small skillet; heat to medium, add almonds stirring frequently until golden brown.  Transfer to a paper towl and sprinkle lightly with salt.  Slowly whisk remaining olive oil into lemon juice mixture.  Season dressing to taste with salt and pepper.  Add dressing and cheese to kale mixture.  Garnish with almonds.

Related posts:

1. Brussels Sprouts and Sausage Soup
2. Sauteed Brussells Sprouts with Smoked Ham and Toasted Walnuts
3. Mustardy Kale With Bacon

From the recipe archive perfect for this warm weather.  I like to make this on a sunday that I pair with a grilled piece of meat or fish, and the rest we have during the week for leftovers as a side dish. 

There’s nothing better during the summer time, than a big bowl of pasta salad loaded with lot’s of fresh and healthy ingredients.  We like to eat it with grilled meat; chicken breast, hanger steak, fish, etc., that we chop up and put right into our pasta salad.  I purposely make a large batch so we can have left overs during the week.  As far as the dressing, because it ends up staying in the refrigerator for the next few days, I coat my pasta salad with a small amount of olive oil.  When your ready to serve it, of course you can use additional dressing of your choice.  Sometimes I won’t put anything on it, and sometimes I’m feeling like a little ranch, or even Annie’s Green Goddess, which is really good.  This pasta salad is my own version that I have been making for years.  Please enjoy!

For other pasta salad recipes, click here.

• 1-16 oz. bag of rotelle pasta
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large head of lightly steamed broccolli, roughly chopped
• About 15 small cherry tomatoes cut in half
• 1- can red kidney beans, drained
• 1 small can corn, drained
• 1 large can whole olives (pitted), cut in half
• 2 cans (drained) artichoke quarters, roughly chopped
• Salt and freshly ground pepper
• 1/2 cup fresh italian flat leaf parsley, roughly chopped 
• Olive oil (drizzle over pasta twice)

Cook your pasta in a large pot of salted boiling water, according to package directions, making sure not to overcook.  Drain and rinse in cold water, your pasta should be al dente.  While your pasta is cooking prepare the rest of your ingredients, placing in a separate bowl.  When your pasta is cooled, place in a very large bowl.  Add the rest of your ingredients, toss completely. Drizzle with olive, toss slightly. Cover pasta salda with plastic wrap, and chill for at least 2 hours prior to serving.  Serve plain (just the little bit of olive oil), and/or with dressing of your choice.

Serves: 10-12

Total time: 90 minutes

Related posts:

1. LooLoo’s Pasta Salad
2. Summer Pasta Salad
3. Grandpa Tom’s Macaroni Salad

From the recipe archives of 2008…it’s finally summer… this salad is a must!!

 A perfect salad for a summer evening.  I was so anxious to try this salad after I saw my friend Cherie having it for lunch one day.  The smell of the Fig balsamic vinegar made my mouth water.  It has a wonderful sweet flavor.  This recipe was so easy, healthy and quick for a weeknight supper that I decided to take it a step further and double the dressing recipe so I could marinate it with chicken, grill it on the Q and serve it sliced on top of my salad.  Yum! Yum!  Please Enjoy!!  Click here to learn about the benefits and history of the fig.

 Click here for more recipes using fig balsamic vinegar. 

For the salad:

•  1 bunch or 1 package fresh spinach leaves cleaned, stems removed
•  ½ basket cherry tomatoes – halved
•  ¼ cup or more Pine nuts
•  Fresh shaved parmesan cheese

 For the dressing:

•  4 tbsp. extra virgin olive oil
•  2 tbsp. fig balsamic vinegar
•  2 shallots chopped finely
•  Salt and fresh pepper

Combine all ingredients for your salad in a large bowl.  Combine all your ingredients for your dressing and wisk thoroughly.  Pour over over salad and toss with tongs.   

If you would like to add grilled chicken to your salad simply double the dressing marinade and divide into separate containers.   Pound your boneless and skinless chicken breasts lightly – marinate in dressing for one hour prior to grilling.  After grilling let the chicken rest for 10 minutes before slicing onto your salad.  

Serves:  4

Total time:  15 minutes  – with grilled chicken: 1 hour

Related posts:

1. Spinach Salad With a Fig Balsamic Vinagarette
2. Lemon-Arugula Potato Salad
3. Grandpa Tom’s Macaroni Salad

 I forgot to ask Marge what type of bell pepper she uses,  I picked the red because I prefer the taste of red (or yellow), to the green bell pepper.  So pick to your preference.  And just so you know the jalapeno pepper did not make it really spicy, just enough to give it a little kick.  We had this as a main dish, however it would be fabulous as a side dish, or even as a cold salad which was how I ate it the next day, drizzled with a little olive  oil.  Thanks Marge for sharing!  Please enjoy! 

For more pasta recipes from this fun website, called “italian food forever” click here.

• 1 lb. Fusilli pasta (I used 3/4 lb.)
• 2 Tbsp. good olive oil
• 1 red bell pepper, chopped
• 1 medium sweet onion, chopped
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, chopped
• ¼ lb. spicy coppa, chopped
• 6oz. bag baby spinach
• Freshly ground pepper
• Freshly grated parmesan cheese

Start your fusilli pasta while you prepare your vegetables and coppa.  In a large non-stick pan add your olive oil over medium heat.  Add the bell pepper, onion, and jalapeno.  Cook until slightly soft stirring occasionally, about 8 minutes.   Add your garlic and cook for 2 minutes.  Turn your heat to medium low.  Add your coppa and continue cooking for about 10 more minutes, stirring often to render out some of the fat.  Add your spinach and freshly ground pepper, continue stirring until spinach is slightly wilted.  Serve over fusilli pasta with lots of freshly grated parmesan cheese.

Serves: 4-6

Total time: 30 minutes

Related posts:

1. LooLoo’s Pasta Salad
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Grandpa Tom’s Macaroni Salad

For more bean soup recipes, click here.

• 1-20 oz. bag of 15 bean soup
• 4 cups water
• 1–lb. ham hocks
• 4 cups low sodium chicken broth
• 2 cups water
• 2 tbsp. olive oil
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 sweet onion, chopped
• ¼ cup fresh Italian parsley, chopped
• 3 garlic cloves, chopped
• 1 tsp. dried thyme leaves
• Salt and pepper to taste
• 1-28 oz. can diced tomatoes

In one pot add 4 cups water and the 15 bean soup (rinsed).  Bring to a boil over medium-high heat for 45 minutes, stirring occasionally, skimming foam off top, adding water if needed.  In a second large soup pot add 2 cups chicken broth, 2 cups water, and ham hocks.  Bring to a simmer and cook for 45 minutes.  Meanwhile in a large non-stick pan add your olive oil over medium heat.  Add the remaining ingredients except the diced tomatoes.  Cook your vegetables stirring occasionally for about 5 minutes.  To your vegetables add the diced tomatoes and continue cooking at a low simmer until your beans are ready.  Add your beans to your vegetables, stirring for about 2 minutes.  Add your beans and vegetables to the broth and ham hocks pot.  Bring to a simmer and continue cooking uncovered for 2 hours, stirring occasionally.  Remove ham hocks and cool.  Cut meat off ham hock, discarding the fat.  Cut ham into small bite size pieces and put back into soup.  Continue cooking for 1 hour uncovered.  Serve in large soup bowls.

Serves: 8

Total time: about 4 hours

Related posts:

1. Sausage Bean and Vegetable Soup
2. Escarole and Cannellini Bean Stew
3. Brussels Sprouts and Sausage Soup

Brussels sprouts, a member of the cabbage family are rich in vitamin C, vitamin A, potassium, calcium and high in fiber.   To learn more about the benefits click here.  My source for this recipe was Bon Apetit.  Please enjoy!

For more brussels sprouts recipes, click here.

• 2 lbs. Brussels sprouts
• ¼ stick butter
• 3 tbsp. olive oil
• ½ lb. smoked ham, diced
• 3 garlic cloves, minced
• 2/3 cup low sodium chicken broth
• ½ cup toasted and chopped walnuts

Holding the brussels sprouts by the root end, thinly slice into shreds.  Discard root end.  Melt butter and olive oil in a large non-stick pan over medium heat.  Add ham and sauté until golden.  Add garlic, stir for 30 seconds.  Add Brussels sprouts and broth, sauté until crisp-tender but still bright green, about 5 minutes.  Season with salt and pepper.  Transfer to serving dish.  Sprinkle with toasted walnuts.  

Serves: 10

Total time: 45 minutes

Related posts:

1. Brussels Sprouts and Sausage Soup
2. Kale and Brussels Sprouts Salad
3. Spiced Pepper Walnuts

Updated from the recipe archive, originally posted in 2008.  It’s Thanksgiving 2010 and these wonderful scalloped potatoes are back by popular demand.  Please enjoy and Happy Thanksgiving!

Scalloped potatoes with fresh chard, a part of our thanksgiving meal, was so good that there was was hardly anything left over.  What a great idea of adding a nice hardy green like chard to the classic scalloped potatoe casserole.  Chard is known for being high in nutrition, click here to learn more about the benefits.  This dish was compliments of Fern Stern, who’s friend has been making these scalloped potatoes for years.  Please enjoy!

There are so many different variations of scalloped potatoes, click here to find your favorite from Cooks.com.

• 2 bunches each red and green chard (total 1-lb.)
• 4 medium red potatoes, skin on, sliced thin
• 1/2 cup melted butter
• 6 eggs, slightly beaten
• 1/2 cup 2% milk (or whole)
• 2 tsp, garlic salt
• 1 tsp. pepper
• 3 tbsp. minced onion
• 1 cup grated fresh parmesan cheese

In a large bowl, beat eggs, then add milk, garlic, pepper, onion, 1/2 of the cheese, and 1/2 of the melted butter.  Wash chards and pat dry, coarsley chop, stems included, and add to wet mixture.  Slice your potatoes and add to your wet mixture.  Pour into a 9 x 13 casserole dish that has been coated with the remaining melted butter.  Sprinkle remaining cheese over potatoe dish, cover and bake at 350 degrees for 50 minutes.

Serves: 10

Total time: 45 minutes

Related posts:

1. Fern’s Scalloped Potatoes With Fresh Chard
2. Shirley’s Mashed Potatoes With Mascarpone Cheese
3. Holly’s Sweet Potatoes with Pecans

I did make a few changes of my own.  I cut the amount of sausage in half; 2-lb.s instead of 4-lbs.  2-bell peppers instead of 4-bell peppers and I used a 28oz. can of crushed tomatoes instead of an 8oz. can of tomato sauce.  The water I added as well because I felt that it needed it.  So have fun with this recipe and please enjoy!

For more chili recipes, click here.

• 1 lb. bulk Italian sausage, hot
• 1 lb. bulk Italian sausage, sweet
• 3 tbsp. olive oil
• 1 large sweet onion, 1.5 lb. chopped
• 2 green bell peppers chopped
• 4 cloves garlic minced
• 1 cup fresh Italian parsley chopped
• ½ cup fresh cilantro chopped
• 1 small can chopped jalapeno peppers
• 1 small can chopped green chiles
• 1/3 cup chili powder
• 2 tbsp. ground cumin
• 15 oz. can pinto beans
• 15 oz. can white beans
• 28 oz. can crushed tomatoes
• ½-1 cup water

Serves: 8

Total time: 60 minutes to prepare, all day to cook (simmer)

In a large dutch oven brown sausage.  Set aside.  To your pan add olive oil over medium heat.  Add your onions and peppers.  Sauté for 4 minutes, add your garlic.  Sauté 2 minutes.   Add your parsley, cilantro, jalapeno peppers, green chiles, chili powder, and ground cumin.  Mix well and sauté for 3 minutes.  Add kidney beans, white beans, and crushed tomatoes.  Mix well.  Add sausage and water, bring to a slight boil.  Cover and simmer for at least 4 hours.  Serve in large bowls with grated cheese on top.

Related posts:

1. Crock Pot Chili
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Stuffed Bell Peppers