Veggie Pizza

The girls' Grandma Gilmore would make this for get togethers. YUMMY!

2 packages crescent rolls
2 - 8 oz bricks cream cheese (softened)
1 C salad dressing
1 envelope Hidden Valley ranch dressing
3-5 fresh vegies (ie brocolli, cauliflower, carrots, tomatoes, olives, bell peppers)

CRUST
Spread crescent rolls on cookie sheet, bake following package instructions. Cool.

"SAUCE"
Mix cream cheese, salad dressing & ranch dressing mix.Spread on crescent roll crust.

TOPPINGS
Chop fresh vegies & top your pizza

Roasted Cabbage Wedges

Rachel found this recipe on Martha Stewart's website and cooked it for us. It has become another of our favorite veggie dishes. Here it is with Rachel's modifications in purple.

This is pretty much how it looks...just imagine
crumbled bacon instead of caraway seeds.

Ingredients:
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds We omitted the caraway/fennel seeds but added crumbled bacon sprinkled on top.

Directions:
Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds cooked bacon crumbles to taste. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Depending on how thin you slice the cabbage, you may want to shorten the cooking time. The edges should be brown as shown to the right, just not burned.

Roasted Asparagus with Feta

Mom made this dish as her contribution for Thanksgiving dinner. We love it and have made it often. We now have a new family tradition for Thanksgiving. Who needs green bean casserole, anyway?

 Ingredients:
2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
Kosher salt to taste
2 medium tomatoes, seeded and chopped
1/2 cup crumbled feta cheese





 Directions:
Arrange asparagus in an ungreased 13 in x 9 in baking dish. Drizzle with oil and sprinkle with salt.

Bake, uncovered, at 400 degrees for 15-20 min or until tender. Transfer to a serving dish; sprinkle with the tomatoes and feta cheese. Serve immediately. YIELD: 6 servings.

My Changes:

• I usually break the asparagus in half when I put it in the baking dish to make it easier to arrange.
• I don't measure the olive oil--I just drizzle it over the asparagus then I move the asparagus around so that each piece will have some oil on it.
• Be careful with the salt! It is easy to get it too salty. I usually just use a pinch (or 2).
• I bake in a glass baking dish so don't bother to transfer to a serving dish. 
• After I add the tomatoes and feta cheese, I mix it all up.

Don't throw away the trimmings! Microwave or sauté them and serve them to the dogs for a healthy and tasty addition to their meal.

Spinach Terrific

This recipe came from my friend, DeNese.

I promise that someday I will post pictures of the real dishes!

Ingredients:
2 pkgs. frozen chopped spinach, cooked and drained (gently squeeze excess water)
1 can artichokes (packed in water), cut up
1/2 cup Parmesan cheese (a heapin' portion)
1 medium onion, chopped
1 stick margarine or butter
1 cup sour cream

Directions:
Saute onion in butter. Mix all ingredients with onions. Bake at 350 for 25 minutes or microwave for 5 minutes on medium high.