Click on a Recipe to see it.  Chef's favorites are shown in Red.

Best Vegetable Curry

Chilies Rellenos

Corn on the Cob

Creamed Spinach

Diana’s Asian Stir-Fry

Diana’s Zucchini and Onion

Green Beans with Caramelized Shallots

Jamaican Minted Carrots

Lima Beans with Ham

Mother's Eggplant Patties

Oven Roasted Vegetables

Pickled Crisp Vegetables

Roasted Asparagus with Feta

Roasted Butternut Squash with Red Onion and Cranberries

Roasted Green Beans

Russian Tomato Gratin

Slow-Cooker Artichokes

Spicy Lentils with Peppers and Tomatoes

Spinach Bake

Summer Squash Au Gratin

Sylvia Kambas' Spanakopita

Vegetable Cheese Bake

Vegetable Kebabs

Zucchini Cups Stuffed With Peas











Chilies Rellenos

Serves 4-6


1 can whole chilies, rinsed and dried

Jack cheese, sliced

4 eggs, separated at room temp

1/2 teaspoon salt

1 tablespoon flour

1/2 cup Jack cheese, shredded



       Stuff each chili with ¼-inch slice of cheese.  Butter a 9 by 9-inch baking dish.  Beat egg whites until stiff.  Set aside.  Beat yolks with salt until thick.  Beat in flour.  Fold yolks into whites.

       Dredge chilies in flour and shake off excess.  Add 1/3 egg mixture to bottom of dish.  Add chilies, then remaining egg mixture.  Top with shredded cheese.   Bake in preheated 350-degree oven for 30 minutes or until set.  Serve with salsa.













Jamaican Minted Carrots

Serves 4                                                                                              Mary Hickey


6 medium carrots, peeled

1 teaspoon

3 tablespoons sugar

2 teaspoons cornstarch

3 ounces pineapple juice

1 tablespoon butter

1 tablespoon mint leaves, chopped

salt to taste 

       Slice carrots about ½-inch thick on the diagonal. In a medium-large saucepan, bring salted water to a boil. Add carrots and bring back to a boil. Then turn down the heat to a simmer and cook carrots, uncovered, until tender, 3 to 5 minutes.  Drain and plunge into a bowl of cold water to stop the cooking. Drain and dry somewhat with paper towels. Set aside in a bowl.

       Whisk together sugar and cornstarch in a small saucepan; stir in pineapple juice.  Cook with medium-high heat stirring constantly until sauce thickens.  Stir in butter and mint; add salt to taste.  Pour sauce over carrots and gently toss. Reheat to serve.













Summer Squash Au Gratin

Serves 8


1/2 cup butter

4 cups yellow gooseneck squash, thinly sliced

4 cups green patty pan squash, thinly sliced

1 large sweet onion, sliced

2 teaspoons salt

½ teaspoon pepper

1/2 cup water

1 cup cheddar cheese, grated

garnish: chopped green onion or fresh oregano 

       Melt butter and sauté squash and onion.  Season with salt and pepper.  Add water and bring to boil.  Simmer, covered 3 to 5 minutes or until just tender. Sprinkle with cheese; don’t stir. When cheese has melted, serve the squash with a spatula.













Mother's Eggplant Patties

Serves 4-6


2 large eggplant, medium-large and firm

3 eggs, beaten well

2 tablespoons butter, melted

2 tablespoons grated onion

salt and pepper to taste

1 cup cracker meal


       Peel and coarsely chop eggplant, removing seeds if large.  Simmer, covered, in salted water 15 minutes or until soft and transparent.  Drain and cool about 1 hour.

       In a bowl mash together eggplant, eggs, butter, onion, salt, pepper and crumbs.  Form into patties and fry in butter over medium heat for about 5 minutes per side. Serve with ketchup to the side.













Vegetable Cheese Bake

Serves 6

1 tablespoon oil

1 large onion, coarsely chopped

1 large green pepper, 1-inch cubes

1 small eggplant, peeled, salted, pressed and cut into 1" cubes

1/2 pound mushrooms, sliced

1 large tomato, chopped

3/4 teaspoon thyme


½ cup bread cubes

1 cup finely shredded Jarlsberg Swiss cheese, divided

       Cut into 1-inch slices, salt and distribute over layers of paper towels.  Cover eggplant with a weighted baking sheet for ½ hour to press out excess liquid. Cut eggplant into 1-inch cubes.

       Sauté onions and pepper 3 minutes.  Add eggplant and mushrooms and sauté 3 minutes.  Add tomato and seasonings; sauté 1 minute. Drain.  Layer vegetables in buttered 2 quart casserole: bread cubes, 1/2 vegetable mixture, 1/2 cheese, 1/2 vegetables.

       Bake in preheated 350-degree oven, uncovered, for 30 minutes.  Add remaining cheese on top and bake 10 minutes more.













Vegetable Kebabs

Serves 8

3 1/2 pounds mushrooms, whole

1 pint cherry tomatoes, whole

2 large zucchini, sliced ½ to ¾-inch thick

8 small white onions, whole

2 to 3 green bell peppers, cut into 2-inch piece

3/4 cup melted butter

1 teaspoon Beau Mond seasoning

1/4 teaspoon pepper


       Put onions in a glass baking dish with ¼-inch water. Cover and microwave on High until slightly softened, about 3 minutes. Plunge into a bowl of cold water. Drain and dry on paper towels. Repeat for the bell peppers.

       Arrange vegetables on 8 skewers.  Pour butter into small bowl and mix in Beau Mond and pepper.  Brush over vegetables.  Place on a preheated barbecue grill and cook on Medium-high for about 10 minutes, or until tender; turning and brushing with butter mixture after 5 minutes.













Zucchini Cups Stuffed With Peas

Serves 10


5 1-pound 2 ½-inch diameter zucchini

2 tablespoons butter, melted


1/4 cup butter

1/2 cup minced onion

2 garlic cloves, minced

1 cup frozen tiny peas, thawed

Optional: pimentos

1/2 teaspoon oregano, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lemon juice 

       Peel lengthwise strips from zucchini to create striped appearance.  Cut into 1 ½-inch lengths.  Hollow out one end with melon baller, leaving ¼-inch thick sides and ½-inch thick base.  Reserve zucchini balls.

       Cook zucchini cups in salted water until crisp-tender, about 4 minutes.  Rinse with cold water and drain thoroughly.  Brush all over with melted butter.  Sprinkle inside with salt.  Stand in baking dish.

       Melt 1/4 cup butter and sauté onions about 8 minutes.  Add zucchini balls and garlic and stir just until zucchini begins to soften, about 3 minutes.  Add peas, pimentos, oregano, salt and pepper.  Stir 1 minute.  Add lemon juice.  Spoon mixture into cups.  (Can be prepared 1 day ahead and refrigerated.  Bring to room temp before continuing.)

       Bake in preheated 400-degree oven for 7 minutes. 













Sylvia Kambas' Spanakopita

 Makes 12 rolls (You will need 1 ½ to 2 rolls per person when used for a main course.)

1 pound fillo

3/4 pound butter, clarified

1 ½ pound feta cheese, crumbled

3 ounces cream cheese, softened

5 eggs

2 medium onions, finely chopped

4 tablespoons corn oil

8 ounces ricotta cheese

2 bags fresh spinach, chopped

       Sauté onions in oil for 4 to 5 minutes.  Beat eggs until thick and creamy. Beat in cheeses and onions.  Stir spinach (uncooked) into cheese mixture.

       Melt butter. Place one sheet of phillo vertically and brush lightly with butter. Place another sheet on top of this and butter.  Place about 1/3 cup filling 2 inches from bottom.  Spread filling to within 2 inches of each side, making a roll of filling. Roll up the phillo from the bottom making two complete revolutions. Fold the sides to the middle (do not overlap).  Continue rolling the bottom up to the top edge. Butter top and sides.  (Can be frozen at this point.)

       Bake in preheated 400-degree oven for 10 minutes, then at 350 for 20 to 30 minutes longer.













Spinach Bake

Serves 4                                                                                Sylvia Kambas


2 packages frozen chopped spinach, thawed and well drained

4 eggs

4 tablespoons butter

2 tablespoons flour

1 pound cottage cheese, small curd

1 tablespoon onion flakes or ½ cup chopped onion, sautéed

½ teaspoon salt


Mix well by hand.  Pour into greased casserole dish.  Bake in preheated 350-degree oven, uncovered, for 1 hour.













Oven Roasted Vegetables

Note: use large chunks of vegetables

roasted garlic mashed in olive oil

medium whole mushrooms

3 plum tomatoes, halved, seeds removed

zucchini, cut crosswise into 4 piecesonion petals, 3 layers thick

oriental eggplant or carrots, peeled, cut crosswise into 4 pieces

red bell pepper, quarter

coarse salt and fresh ground pepper

       Preheat oven to 400-degrees.

       Cover heavy cooking tray with heavy foil.  Arrange vegetables on tray and brush with garlic olive oil.  Add salt and pepper.

       Roast for 30 to 45 minutes or until the edges are slightly browned.  Serve immediately.

       Suggestion: Chill vegetables and serve in a salad.













Diana’s Zucchini and Onion

Serves 4 

olive oil

1 large zucchini, quartered and sliced ¼-inch

1 medium onion, chopped

2 garlic cloves, minced

1 14-ounce can stewed tomatoes with juice, chopped

salt and pepper


Parmesan cheese 

Sauté zucchini and onion in olive oil for 3 minutes.  Add garlic and sauté for one minute. Add stewed tomatoes.  Add salt, pepper and sugar to taste.  Simmer on low, uncovered, for 10 minutes.  Spoon into small serving bowls.  Top with Parmesan cheese.













Roasted Green Beans

Serves 4                                                                                      Cook’s Illustrated

1 pound green beans, stem ends snapped off

1 tablespoon olive oil

salt and ground pepper 

       1. Preheat oven to 450-degrees and adjust rack to middle position. Line rimmed baking sheet with foil; spread beans on sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ½ teaspoon salt, toss to coat and distribute in even layer. Roast 10 minutes.

       2. Remove sheet from oven and redistribute beans. Continue roasting until beans are golden brown in spots and have started to shrivel, 5 to 10 minutes longer.

       3. Adjust seasoning and serve.


Roasted Green Beans with Red Onion and Walnuts

1 Tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon minced fresh thyme, 2 thin-sliced garlic cloves, ½ medium red onion (cut into ½-inch wedges), 1/3 cup toasted chopped walnuts

Combine all above except onion and walnuts in small bowl; set aside. Follow basic recipe through step 1, roasting the red onion along with the beans. Remove from oven. Coat beans and onion with vinegar mixture. Continue roasting until done. Adjust seasoning.  Top with walnuts. 

Roasted Sesame Green Beans

1 tablespoon minced garlic, 1 teaspoon minced ginger, 2 teaspoons honey, ½ teaspoon roasted sesame oil, ¼ teaspoon hot red pepper flakes, 4 teaspoons toasted sesame seeds

Combine all above in small bowl (except sesame seeds); set aside. Follow basic recipe through step 1. Remove beans from oven and coat with garlic mixture. Continue roasting until done. Adjust seasoning. Sprinkle with sesame seeds and serve. 

Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese and Olives

1 Tablespoon olive oil, 1 tablespoon lemon juice, ½ cup drained sun-dried tomatoes (rinsed, patted dry and coarsely chopped), ½ cup pitted kalamata olives (quartered lengthwise), 2 teaspoons minced fresh oregano, ½ cup crumbled goat cheese (about 2 ounces)

Follow basic recipe through step 2. Combine all above except goat cheese in medium bowl. Add beans; toss well and adjust seasoning. Top with goat cheese and serve.













Roasted Asparagus with Feta


asparagus, bottoms trimmed

olive oil


black pepper

feta cheese, crumbled 

Put oven rack in lower third of oven and preheat to 500-degrees. Toss asparagus with oil, salt and pepper in large shallow baking pan.  Arrange in 1 layer. Roast shaking pan once about halfway through roasting, until just tender when pierced with a fork, 5 to 8 minutes total. Serve asparagus sprinkled with feta.















Green Beans with Caramelized Shallots

Serves 8                                                                    Bon Appétit, December 2006

Note: Can be made 1 day ahead.

2 pounds green beans, trimmed

1 pound medium shallots

2 tablespoons butter

2 tablespoons olive oil

salt and pepper

       Cook green beans in boiling salted water until crisp tender. Drain. Transfer to bowl of ice water to cool. Drain well.

       Cut off and discard ends from shallots. Cut lengthwise in half, then remove peel. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low, sauté until shallots are browned and tender, about 20 minutes.

       Add green beans to shallots in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper.













Corn on the Cob


Prepare the corn: Remove husk and silk. 

Microwave: wrap one ear in paper towel. Cook on high for 3 to 4 minutes. 

Oven: Wrap ears individually in foil. Bake in preheated 450-degree oven  for 15 to 20 minutes.


















Roasted Butternut Squash with Red Onion and Cranberries

Serves 8

1 butternut squash or 2 bags frozen, peeled and cut into 1-inch cubes

¼ cup olive oil

salt and pepper

Optional: 2 pinches cayenne

2 red onions, halved and cut into slivers

1/3 cup honey

½ cut dried cranberries, plumped

1 ½ tablespoon minced fresh sage

3 tablespoons red wine vinegar or sherry vinegar

       Toss squash with olive oil. Season with salt and pepper.  Place on large baking sheet and roast until browned and tender preheated 400-degree oven for about 30 minutes.

       Meanwhile, sauté onions with cranberries, honey, sage (cayenne) over medium-low heat until onions are soft, about 10 minutes. Stir in vinegar. Season to taste with salt and pepper.

       Add cooked squash to onion mixture and mix well.















Lima Beans with Ham

Two Main Servings                                                                             Bon Appétit


¼ pound bacon, diced

¾ medium onion, chopped

½ cup tomatillos, chopped

2 cups frozen baby lima beans

¾ to 1 pound ham, cut into ½-inch dice

½ teaspoon ground black pepper

¼ teaspoon allspice

2 sprigs fresh summer savory

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1 cup low-salt chicken broth

4 shakes Tabasco

fresh parsley, chopped

teaspoon salt 

In a large non-stick frying pan, sauté bacon until crisp and lightly brown. Reserve bacon bits leaving oil in pan. Saute onion for 5 minutes on medium-high heat. Add tomatillos and sauté an additional 3 minutes. Add lima beans, ham, pepper, allspice, summer savory, mustard, brown sugar and chicken broth.  Simmer, slightly covered, for 20 to 25 minutes or until lima beans are tender. Add Tabasco, parsley and salt to taste. Serve in shallow bowls. 

Suggestion: For a thicker sauce, puree 1 cup of the recipe and add back to the mixture.














Best Vegetable Curry

Serves 4                                                                                      Cook’s Illustrated

2 tablespoons curry powder (sweet or mild)

1 1/2 teaspoons garam masala

1/4 cup vegetable oil

2 medium onions, chopped fine (about 2 cups)

12 ounces Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups)

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)

1 tablespoon finely grated fresh ginger

1 serrano chili, ribs, seeds, and flesh minced

1 tablespoon tomato paste

1/2 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups)

1 14-ounce can diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible

1 1/4 cups water

1 15-ounce can chickpeas, drained and rinsed

table salt

8 ounces frozen peas (about 1 1/2 cups)

1/4 cup heavy cream or coconut milk

Optional: cooked shrimp

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)

Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chili, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.

Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

Serve with basmati rice, raita (sauces) and at least one type of chutney or relish at the table.














Pickled Crisp Vegetables

Makes about one gallon                                                                            Gourmet

Note:  Pickling time is one week


1 large fennel bulb, discard stalks and slice into ½-inch strips

1 head cauliflower, cut into 1-inch wide florets

3 mixed color bell pepper, cut into ¼ inch-wide strips

1 pound medium carrots, cut into 3 to 4-inch long strips, ¼-inch thick

1 English cucumber, cut into 3 to 4-inch long strips, ½ inch thick

1 large sweet onion, cut like fennel

4 cups distilled white vinegar

2 2/3 cups sugar

2 2/3 cups water

6 garlic cloves, halved

5 ¼ teaspoons salt

1 ½ teaspoons hot red pepper flakes

1 ½ teaspoons fennel seeds, slightly crushed 

       In 8-quart pot, fill to half with unsalted water and bring to a boil. Add fennel, cauliflower, bell pepper, carrots and onion. Bring to a simmer. Drain vegetables in colander and spread out on a kitchen towel to cool to room temperature.

       Bring remaining ingredients to a boil in a large nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a large nonreactive bowl and cool to room temperature, about 30 minutes. Discard garlic and add vegetables to pickling liquid. Store refrigerated in a covered container, keeping vegetables submerged in the liquid. Pickle for at least one week.














Russian Tomato Gratin

Serves 8                                               The Provence Cookbook by Patricia Wells


3 eggs, lightly beaten

½ cup ricotta cheese

½ cup freshly grated Parmigan cheese

2 teaspoons fresh summery savory, oregano or basil

sea salt

2 pounds firm, ripe tomatoes, peeled and coarsely chopped

about 4 thin slices white bread, toasted and buttered 

       Lightly salt tomatoes and place in a sieve set over a bowl to drain slightly.

       In a small bowl, combine eggs, ricotta, Ptarmigan and herb. Season lightly with salt and whisk to blend. Set aside.

       Grease a baking dish. Cut toast into 3/4-inch cubes.  Layer as follows: bread, tomatoes, cheese. Bake in preheated 375-degree oven for 15 minutes or until topping is set.













Spicy Lentils with Peppers and Tomatoes

Serves 6


¾ pound brown or green lentils, washed

6 cups water

1 bay leaf

½ teaspoon salt

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 jalapeno pepper, seeded and minced

1 ½ pounds canned S & W Ready-Cut tomatoes, drained (reserve)


red pepper flakes

3 to 4 tablespoons cilantro, chopped

juice of ½ lemon 

       Combine lentils, water, salt and bay leaf in large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover and simmer 35 minutes or until tender. Drain and discard bay leaf.

       Heat the oil in a large skillet and add onions, bell pepper and jalapeno.  Sauté until tender and onion is beginning to color. Add garlic and sauté for 1 minute longer.

       In stock pot, add lentils, onion mixture and drained tomatoes.  Add a little bit tomato juice if the mixture seems dry. Simmer over medium-low heat for 15 minutes. Season to taste with salt, pepper and red pepper flakes.  Stir in cilantro and lemon juice.  Serve hot or chilled over lettuce.













Creamed Spinach

Serves 6

2 ½ pounds baby spinach

1/3 cup minced shallot

1 tablespoon butter

1/2 to 1 cup heavy cream

Optional: 1 teaspoon nutmeg

2 to 3 teaspoons fresh lemon juice

       In a large stock pot, cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 5 to 6 minutes, or until wilted. Refresh it under cold water and drain well in a colander. Squeeze out the excess water by handfuls.  Chop the spinach in a food processor leaving some small pieces.

       In a large heavy sauce pan, cook the shallots in butter, stirring until softened. Add the cream, spinach, nutmeg, lemon juice and salt and pepper to taste.  Adjust seasonings if necessary. Heat the creamed spinach over moderately low heat, stirring until heated through.













Diana’s Asian Stir-Fry

Serves 2


6 shitake mushrooms, stems removed, sliced

1 ½ cup cabbage, very thinly sliced

2 green onions, sliced on the diagonal

1 cup bean sprouts, rinsed

2 teaspoons peanut oil

¼ teaspoon sesame oil

Garnish: black sesame seeds 

Heat peanut oil and sesame oil in a12-inch, non-stick pan.  Sauté mushrooms for about 3 minutes; add cabbage and sauté until just beginning to wilt. Add bean sprouts and green onions; sauté for 2 minutes.  Garnish with black sesame seeds and serve immediately.











Slow-Cooker Artichokes

Serves 2 

1 large artichoke, cut in half

juice from 1 large lemon or 2 tablespoons white vinegar

¼ cup dry vermouth

2 tablespoons olive oil

salt and pepper


Pull open leaves of artichokes slightly; place stem end-down in a slow-cooker. Pour lemon juice, vermouth and oil over the artichokes. Sprinkle with salt and pepper. Add water to the cooker to a depth of 1 ½ inches. Cover and cook on high without lifting the lid for 4 hours.