Bev's Recipe Collection

• 4 pounds carrots
• 1/4 C olive oil
• 1/4 C honey
• 2 T Dijon mustard
• 2 t crushed rosemary
• 1 t salt
• 1 t black pepper
• 1/2 t garlic powder

Clean the carrots and half lengthwise. Place in a single layer on a parchment-lined jelly-roll pan.

Mix the ingredients in a bowl and pour over carrots. Coat the carrots evenly.

Bake at 425 degrees for 25 minutes until the carrots are tender. Serve immediately.

• 2 1/2 lbs. potatoes (red or gold)
• 1 1/2 T minced garlic
• 1 T dried oregano
• 1 t salt
• 1/4 t black pepper
• 1/2 cup olive oil
• 1 1/2 cups broth or water
• 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from Food.com

• 1 quart peas, shelled and rinsed
• 1/4 C olive oil
• 1/4 C sucanat(sugar)
• 1 T salt

Fill a 2 quart sauce pan half full of water and place over high heat.  Add oil, sucanat, and salt.  Bring to a rolling boil.  Add peas and bring to a rolling boil again.  Turn heat down to a simmer.  Cover and cook 90 minutes.

Simple and delicious!

Ingredients:

• 3 lbs. whole organic carrots
• 1/4 cup olive oil
• 1/4 cup honey
• 1 t salt
• 1/2 t pepper

Directions:

Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 50 minutes until tender. Bake 40 minutes in a convention oven–minimum. Serve.

From Blog of Joy

• 1 red pepper
• 9 garlic cloves
• 1/4 C olive oil
• 4 (19 oz.) cans cannellini beans
• 1/2 C white wine
• 1 t dried Italian seasoning
• 1 t salt
• 1/2 t pepper
• 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

• 2 medium onions, cut into thin rounds
• 1 medium eggplant, cut into thin rounds
• 3 medium zucchini, cut into thin rounds
• 5 medium tomatoes, cut into thin rounds
• 4 garlic cloves, crushed
• 1 T dried thyme (or 3 T fresh)
• 1/2 C extra virgin olive oil
• sea salt
• grated Parmesan cheese

Wash and slice all the vegetables as specified above.  Rub a small amount of olive oil on the bottom and sides of a deep roasting pan.  Crush the garlic and rub that on as well.  Add sliced onion in a single layer.  Sprinkle with salt and thyme and drizzle with olive oil.  Continue layering with the eggplant, zucchini and tomatoes, sprinkling each layer with salt, thyme and olive oil.  Cover and bake at 350 degrees until the vegetables are soft and tender, about an hour.  Uncover, sprinkle on the grated Parmesan and reheat briefly to melt.  Serve immediately, or keep for a day or so.  I’ve heard they are better the next day, but we didn’t get to experience that!

from “Grow Alabama”

2 cups rotini pasta, dry
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Cook and cool pasta. Combine all ingredients and chill. Serve with tortilla chips if desired.

From www.blogofjoy.com

• 1 1/2 pounds frozen green beans
• 1 1/4 t onion powder
• 1 1/4 t garlic powder
• 3/4 t salt
• 3 T olive oil

Preheat oven to 375 degrees. Spread the green beans on a baking sheet. Sprinkle spices over top. Mix. Drizzle olive oil and mix. Bake 60 minutes, stirring halfway through.

adapted from workingmother.com

• okra
• 2 tomatoes, diced
• corn meal
• 2 eggs
• salt
• pepper
• diced onion, optional

Mix above ingredients in a large bowl.  Place olive oil in bottom of skillet; cover and heat on medium.  When hot, place okra mixture in pan and cover for 20 minutes, stirring occasionally.  Serve immediately.

• 6 medium to large potatoes, cubed
• olive oil
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 6 garlic cloves, finely minced
• salt and pepper, to taste
• 2 T fresh parsley, finely chopped

Boil potatoes until fork tender. Drain and set aside.

Heat oil in a heavy bottom pan or cast iron skillet. Add onions and peppers, saute. Add garlic and cook 1 more minute. Add the boiled potatoes and cook, stirring occasionally until the potatoes are slightly roasted. Season with salt and pepper. Sprinkle fresh parsley and serve.