Brussel Sprouts

Ingredients:

Brussel Sprouts (frozen or fresh)

1/2 stick butter

4 cloves garlic minced
1 tsp dried sage (approximate)

salt & pepper

Use a pan that is big enough for the brussel sprouts to be in one layer on the bottom. Over medium heat melt the butter, then add the garlic. Add the brussel sprouts, cover and cook (about 10 minutes for frozen, 15-20 minutes for fresh) stirring occasionally. Add dried sage to taste, but sprinkle it around the pan. Add salt and pepper to taste. If the sprouts are not fork tender, cook an additional 2-3 minutes, until fork tender.

Pickles

Ingredients:
1/2 cup vinegar
1/2 cup water
1/4 cup sugar
3-4 Tbsp. oil
Salt and Pepper to taste

or

1/2 cup vinegar
1/2 cup mayo
1/4 cup sugar
3-4 Tbsp. oil
Salt and Pepper to taste

Directions:
Slice cucumbers and add to above mixture. Let sit overnight

Roasted Potatoes, Asparagus and Green Beans

Ingredients:
12 fingerling potatoes
Handful of asparagus spears, woody ends trimmed
Handful of green beans, ends trimmed
1-2 tbsp olive oil
Sea salt and fresh cracked pepper, to taste

Directions:
Preheat the oven to 400 degrees. Par-cook the fingerling potatoes for 5-6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10-15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4-5 minutes or until the veggies are tender but still a bit crisp. Enjoy.

From: For the Love of Cooking

Zucchini Mozzarella Medley

Ingredients:
3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

Directions:
In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately.

From Lesli (my fabulous cook of a neighbor!)