Four-Bean Salad

Ingredients 1 – (9oz) pkg frozen green beans1 – (9oz) pkg frozen wax beans3/4 C olive oil1/2 Tbsp lemon juice3/4 C wine vinegar2 cloves of garlic, crushed1 tsp dried oregano leaves2 tsp sugar1 – (15oz) can chick-peas, drained1 – (15oz) can kidney beans, drained1 small sweet onion, finely chopped2/3 C celery, finely chopped Directions1. CookContinue reading “Four-Bean Salad”

Cauliflower Gratin with Prosciutto

Ingredients1 head of cauliflower, about 2 pounds2 1/2 Tbsp. butter, divided, plus more to grease the baking dish3 Tbsp. fine bread crumbs1/2 tsp. salt2 Tbsp. flour3/4 C milk3/4 C chicken broth1 bay leaf 1 clove garlic, peeled and halved1 oz. prosciutto1 C cheddar cheese Directions1. Preheat oven to 400 degrees. Butter 1-2 quart baking dish.Continue reading “Cauliflower Gratin with Prosciutto”

Creamed Baked Brussel Sprouts

Janet Ingle Ingredients4 Tbs. unsalted butter2 cloves garlic, minced1 large shallot, chopped2-pounds Brussel sprouts, shredded½ tsp. crushed red pepper flakes1 tsp. Kosher salt8-oz. shredded Monterey Jack cheese (about 2 ½ C)1 ¼ C heavy cream½ C shredded parmesan cheese1/3 C plus 3 Tbsp. Miracle whip¾ C Panko breadcrumbs2 Tbsp. chopped fresh flat-leaf parsley Directions1. PreheatContinue reading “Creamed Baked Brussel Sprouts”