6 medium carrots (1 lb.) 2 – 3 teaspoons olive oil 2 Tablespoons snipped fresh dill or basil Course sea salt or salt (optional) Preheat oven to 475°F Peel Carrots. Cut into strips about 3 inches long and ½ inch wide. In a large bowl, combine olive oil and herbs. Add carrots and…
1 cup Apple Cider Vinegar 1 cup water ¾ cup sugar 2 ½ in piece of fresh gingerroot, peeled and sliced thin 1 cucumber, peeled, cut in half lengthwise and sliced 1 carrot peeled and sliced 1 red bell pepper, seeded and sliced ½ cup cauliflower florets cut small ½ cup broccoli florets cut small…
Wash and cut the tips off fresh green beans. I cut long ones in half. Place about ½ inch of water in a pan. Add green beans. If you have a steamer basket, that’s even better. Bring to boil. Reduce heat, cover and simmer over low heat for about 10 – 15 minutes until…
You can use just about any combination your little heart desires – Zucchini Mushrooms Broccoli Cauliflower Tomatoes or cherry tomatoes Peppers, red, yellow, green, Onions, Red, pearl, Spanish, etc. The key to success is having the vegetables cut into uniform sized pieces, 1 – 1 ½ inch each. In a bowl,…
This is another old, old recipe passed down through the years! 1/2 cup crushed butter flavored crackers 1/4 teaspoon fresh ground black pepper 1 medium tomato cut into 1/4 inch slices 1 egg, beaten 2 tablespoons butter In a shallow bowl, combine cracker crumbs and black pepper. Dip tomatoes in the egg,…