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Fruit, Vegetables & Mushrooms

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Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 2 teaspoons grated lemons, rind of
  • 1 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1/3 cup whole milk
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Nutrients
  • Calories: 435.1
  • Calories from Fat: 154 g
  • Total Fat: 17.2 g
  • Saturated Fat: 9.7 g
  • Cholesterol: 62.4 mg
  • Sodium: 444.2 mg
  • Total Carbohydrate: 64.6 g
  • Dietary Fiber: 2 g
  • Sugars: 27.4 g
  • Protein: 6.7 g

Lemon Poppy Seed Scones

This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!

  • 21/03/2002
(0 / 5)
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Ingredients
  • 8 ounces red potatoes, each cut into 6 wedges
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 1⁄2 teaspoon sea salt or 1/2 teaspoon other coarse salt
  • 1⁄2 teaspoon ground black pepper
  • 3 garlic cloves, minced
  • 1 1⁄2 teaspoons chopped fresh rosemary
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Nutrients
  • Calories: 179.9
  • Calories from Fat: 93 g
  • Total Fat: 10.3 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 0 mg
  • Sodium: 589.5 mg
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 2.2 g
  • Sugars: 1.2 g
  • Protein: 2.5 g

Roasted Potatoes with Rosemary and Sea Salt

This recipe came from Bon Appétit Magazine, February, 2002. 179.9

  • 21/03/2002
(0 / 5)
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Ingredients
  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, thinly sliced
  • salt
  • 1 medium fennel bulb, bulb trimmed, halved and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
  • 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
  • 2 tablespoons balsamic vinegar
  • 1⁄2 teaspoon crushed hot red pepper flakes
  • freshly ground black pepper
  • 1 lb spaghetti
  • 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
  • 1⁄2 cup grated Parmigiano-Reggiano cheese, plus more for passing at table
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Nutrients
  • Calories: 703.7
  • Calories from Fat: 225 g
  • Total Fat: 25.1 g
  • Saturated Fat: 4.9 g
  • Cholesterol: 7.2 mg
  • Sodium: 452.3 mg
  • Total Carbohydrate: 98.5 g
  • Dietary Fiber: 7.8 g
  • Sugars: 6.8 g
  • Protein: 21.9 g

Pasta with Braised Fennel, Chard and Balsamic…

Boil the Chard right along with the pasta! This recipe is from Cook's Illustrated.

  • 21/03/2002
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Ingredients
  • 3 tablespoons sesame seeds
  • 3⁄4 teaspoon kosher salt
  • dried crushed red pepper flakes, to taste
  • 1 1⁄4 lbs broccoli, cut into florets
  • 1 tablespoon toasted sesame oil
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Nutrients
  • Calories: 117
  • Calories from Fat: 65 g
  • Total Fat: 7.3 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 483.6 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 4.5 g
  • Sugars: 2.4 g
  • Protein: 5.2 g

Broccoli with Sesame Seeds

Tired of serving broccoli the same old way? Try something new and a little spicy! This recipe comes from Bon Appétit.

  • 21/03/2002
(0 / 5)
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Ingredients
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped nuts
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Nutrients
  • Calories: 231.2
  • Calories from Fat: 102 g
  • Total Fat: 11.3 g
  • Saturated Fat: 1.6 g
  • Cholesterol: 23.2 mg
  • Sodium: 182.5 mg
  • Total Carbohydrate: 30 g
  • Dietary Fiber: 1 g
  • Sugars: 17.1 g
  • Protein: 3 g

Mary’s Zucchini Bread

This is my mother-in-law's favorite recipe and for very good reason! This recipe makes two very moist and flavorful loaves. I…

  • 14/03/2002
(5 / 5)
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Ingredients
  • 2 lbs yellow squash, sliced
  • 2 eggs
  • 1 cup mayonnaise
  • 1 small onion, chopped
  • 1⁄4 cup green pepper, chopped
  • 1 cup grated parmesan cheese
  • salt and pepper
  • 2 tablespoons butter
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Nutrients
  • Calories: 153.2
  • Calories from Fat: 94 g
  • Total Fat: 10.6 g
  • Saturated Fat: 5.9 g
  • Cholesterol: 86.8 mg
  • Sodium: 321.3 mg
  • Total Carbohydrate: 5.4 g
  • Dietary Fiber: 1.4 g
  • Sugars: 3.5 g
  • Protein: 10 g

Mary’s Posh Yellow Squash

This is my Mother-in-law's favorite recipe for yellow squash casserole. It has been served at her table for years and is…

  • 11/03/2002
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Ingredients
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 2 (4 cup) pints cherry tomatoes, stemmed if necessary
  • 3 tablespoons finely chopped fresh basil
  • salt, preferably the course variety, and freshly ground black pepper to taste
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Nutrients
  • Calories: 98.9
  • Calories from Fat: 51 g
  • Total Fat: 5.7 g
  • Saturated Fat: 0.8 g
  • Cholesterol: 0 mg
  • Sodium: 15.1 mg
  • Total Carbohydrate: 11.8 g
  • Dietary Fiber: 3.6 g
  • Sugars: 7.8 g
  • Protein: 2.7 g

Sautéed Cherry Tomatoes with Mediterranean Herbs

What a beautiful addition to your table!

  • 03/03/2002
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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 small zucchini, trimmed, cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each)
  • 1⁄2 lb white button mushrooms, stemmed and thinly sliced
  • 1⁄4 cup dry-packed sun-dried tomato, halves, cut into thin strips with kitchen shears, soaked in warm water to cover for 15 minutes, drain
  • 2 tablespoons vegetable broth
  • 1 tablespoon chopped fresh basil (optional)
  • salt
  • fresh ground pepper, to taste
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Nutrients
  • Calories: 72.7
  • Calories from Fat: 44 g
  • Total Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Cholesterol: 0 mg
  • Sodium: 79.8 mg
  • Total Carbohydrate: 6.2 g
  • Dietary Fiber: 1.7 g
  • Sugars: 3.2 g
  • Protein: 3 g

Sautéed Zucchini and Mushroom with Sun-Dried Tomatoes

Zucchini, mushroom and sun-dried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!

  • 03/03/2002
(0 / 5)
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Ingredients
  • 2 tablespoons vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 1⁄4 lbs green beans, trimmed
  • salt
  • freshly ground black pepper
  • 2 tablespoons slivered almonds
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Nutrients
  • Calories: 94
  • Calories from Fat: 48 g
  • Total Fat: 5.4 g
  • Saturated Fat: 0.7 g
  • Cholesterol: 0 mg
  • Sodium: 8.6 mg
  • Total Carbohydrate: 10.9 g
  • Dietary Fiber: 4.2 g
  • Sugars: 4.8 g
  • Protein: 3.3 g

Mediterranean Roasted Green Beans with Slivered Almonds

Roasting green beans is a common method of bringing out the bean's natural sweetness, in the Mediterranean. A delightful and easy…

  • 03/03/2002
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Ingredients
  • 1 1⁄2 lbs pencil thin asparagus, tough end removed
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup dry white wine
  • 1⁄2 cup vegetable broth
  • 1⁄2 tablespoon extra virgin olive oil
  • salt
  • fresh ground pepper
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Nutrients
  • Calories: 90.7
  • Calories from Fat: 19 g
  • Total Fat: 2.1 g
  • Saturated Fat: 0.4 g
  • Cholesterol: 0 mg
  • Sodium: 25.6 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 3.5 g
  • Sugars: 5.1 g
  • Protein: 4.3 g

Asparagus in Orange Sauce

Say goodbye to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may…

  • 02/03/2002
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Ingredients
  • 1 1⁄4 lbs medium asparagus, tough stem ends trimmed
  • 1/2 lb medium white button mushrooms, stemmed and quartered
  • 2 tablespoons extra virgin olive oil
  • salt, preferably the coarse variety, and freshly ground pepper, to taste
  • 2 -3 teaspoons balsamic vinegar or 2 -3 teaspoons sherry wine vinegar
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Nutrients
  • Calories: 105.7
  • Calories from Fat: 65 g
  • Total Fat: 7.3 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 23.4 mg
  • Total Carbohydrate: 8.1 g
  • Dietary Fiber: 3.4 g
  • Sugars: 3.4 g
  • Protein: 5.2 g

Roasted Asparagus with Mushrooms

Simple understated elegance for your table.

  • 02/03/2002
(0 / 5)
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Ingredients
  • 1⁄2 container vanilla yogurt (or 3 oz)
  • 6 strawberries
  • 1 banana
  • 1⁄4 cup orange juice
  • 1⁄2 cup milk
  • 1⁄4 teaspoon vanilla extract
  • 1⁄2 cup ice
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Nutrients
  • Calories: 306.3
  • Calories from Fat: 79 g
  • Total Fat: 8.9 g
  • Saturated Fat: 5.3 g
  • Cholesterol: 31.8 mg
  • Sodium: 117 mg
  • Total Carbohydrate: 50 g
  • Dietary Fiber: 4.6 g
  • Sugars: 28.4 g
  • Protein: 10.1 g

Nancey’s Yogurt Shake

This is the best yogurt shake I've ever tasted! Makes a great quick breakfast or snack!

  • 01/03/2002
(0 / 5)
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Ingredients
  • 1 lb Italian sausage, sliced thin (or ground beef)
  • 2 cups celery, sliced
  • 2 lbs zucchini, sliced
  • 1 cup onion, diced
  • 2 (28 ounce) cans tomatoes
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1⁄2 teaspoon basil
  • 2 green peppers, diced
  • 1⁄4 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • canned corn (or both, optional) (optional) or butter beans, drained (or both) (optional)
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Nutrients
  • Calories: 359.7
  • Calories from Fat: 194 g
  • Total Fat: 21.6 g
  • Saturated Fat: 7.4 g
  • Cholesterol: 43.1 mg
  • Sodium: 1745.9 mg
  • Total Carbohydrate: 25.1 g
  • Dietary Fiber: 6.6 g
  • Sugars: 13.7 g
  • Protein: 19.5 g

Italian Sausage Zucchini Stew

A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellini.

  • 28/02/2002
(0 / 5)
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Ingredients
  • 1 medium zucchini, thinly sliced
  • 1 small onion, chopped
  • 3 ounces sliced mushrooms
  • 1⁄4 cup green pepper, chopped
  • 1⁄4 teaspoon salt
  • 4 tostados
  • 1 cup shredded cheddar cheese
  • 1⁄2 cup sour cream
  • 1 medium tomatoes, chopped
  • taco sauce
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Nutrients
  • Calories: 202.6
  • Calories from Fat: 140 g
  • Total Fat: 15.6 g
  • Saturated Fat: 9.8 g
  • Cholesterol: 42.3 mg
  • Sodium: 344.3 mg
  • Total Carbohydrate: 7.3 g
  • Dietary Fiber: 1.5 g
  • Sugars: 3.2 g
  • Protein: 9.7 g

Zucchini Tostados

A wonderful way to serve zucchini for lunch or supper!

  • 28/02/2002
(0 / 5)
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Ingredients
  • 1 lb fresh spinach, torn
  • 1 head lettuce, torn
  • 6 large hard-cooked eggs, sliced
  • 1 lb bacon, cooked and crumbled
  • 1 (8 ounce) can water chestnuts, drained and sliced
  • 1 (10 ounce) package frozen English peas, thawed
  • 1 cup mayonnaise or 1 cup salad dressing
  • 1⁄2 cup commercial sour cream
  • 1⁄4 ounce package buttermilk-mayonnaise dressing mix
  • chopped parsley
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Nutrients
  • Calories: 278.1
  • Calories from Fat: 194 g
  • Total Fat: 21.6 g
  • Saturated Fat: 7.6 g
  • Cholesterol: 123.7 mg
  • Sodium: 400.2 mg
  • Total Carbohydrate: 10.9 g
  • Dietary Fiber: 3 g
  • Sugars: 3.1 g
  • Protein: 10.8 g

Deluxe Layered Salad

Beautiful addition to any picnic or when serving a crowd!

  • 21/02/2002
(0 / 5)
The Bev Rowe Recipe Book

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