Vegetables--Wonderful Roasted Vegetables!

Once in awhile my best recipes come about by accident. It was time to clean out the vegetable bin in the refrigerator, and get ready for  fresh vegetables—we belong to a vegetable co-op that delivers weekly. There were six ears of corn I meant to cook earlier, completely forgotten. Sometimes being rich in vegetables makes me also a little wasteful. This winter I will only dream about my vegetable bin being full to overflowing.

So, along with the greens, peppers and tomatoes I'd already planned to prepare, there was corn that needed to be cooked. It wasn't a good night to grill, and I didn't want to just boil it, so I threw it into the oven and hoped for the best. I wasn't disappointed.

Next to the corn were six small beets that seemed to be just about to shrivel. I couldn't let those little red jewels turn into prune-like images of their former selves. No time like the present to try the Beet and Goat Cheese Salad I've seen on so many menus. I've never been fond of beets, and honestly think they taste a little like dirt, but roasting does wonders for most all vegetables. A little caramelization and suddenly the beets took on a delicious, deep flavor that was wonderful combined with the maple syrup vinaigrette and the goat cheese.

Hope you enjoy these easy and delicious ways to eat your vegetables!

Roasted Beet Salad

4-5 small beets, peeled and sliced into thick rounds

One-half cup chopped walnuts

5 T extra virgin olive oil, divided

2 T red wine vinegar

2 T maple syrup

1 shallot, finely chopped

Salad Greens (baby greens are particularly nice with some arugula)

8 oz. goat cheese, well chilled

2 eggs, beaten

~1 cup seasoned panko, or bread crumbs

Boil beets covered in water over medium heat for about 30 minutes.

Drain on paper towels to dry. Toss in 2 tablespoons olive oil. Spread beets onto sheet pan covered with foil and roast for 30 minutes in 425° oven. Half way through roasting time, sprinkle walnuts over beets and continue roasting.

Whisk together remaining oil, vinegar, syrup and shallot. Set aside.

Cut goat cheese in eight rounds. Dip each round into egg and then panko. Place on plate covered with wax paper and refrigerate until ready to serve salad. Just before serving, brown cheese rounds on both sides over medium heat in a nonstick skillet.

Place greens in salad bowl, add beets and walnuts, and finally goat cheese rounds. Pour vinaigrette over salad and serve.

Roasted Corn on the Cob

6 or more ears of corn, cleaned

1 stick of butter softened

One-half teaspoon garlic salt

1 tsp. Dried Italian herbs

Preheat oven to 350°.

Mix butter, garlic salt and herbs.

Line a baking pan with a large piece of foil. Place corn in pan and brush butter mixture over corn. Cover tightly with another piece of foil. Place in oven and cook for about an hour, turning corn once while cooking.

(If you have any corn left over, cut it off the cob and add it to a salad the next day.)

Summer Supper

Grilled Flank Steak with Peppers and Onions

Tex-Mex Couscous

It was bound to happen sooner or later. There was an intervention in the making.

For our family, summer means lots of water fun (requiring a bathing suit) and forcing a reality check resulting from a winter of over indulgence and hardy eating. I don't know which is worse, trying to fit into last years Esther Williams one piece skirt type bathing dress or shopping for a new one.

All the good intentions in the world haven't controlled my appetite, so my family intervened. Weight Watchers, Annelle. You're going to Weight Watchers. I'm already a lifetime member. And I've used the program several times in the last 30 years to whip myself back in shape, but things have been so crazy lately, I couldn't imagine making it work, again. Never underestimate the power of a determined family.

Long story short, most of the recipes for the next few months will be a little lighter, a lot fresher and perfect for this hot summer weather. I say 'most' because there will be indulgences. My goal is to make the indulgences worth their weight.

I do know that the Weight Watchers plan is a way of eating that can easily translate to the rest of the family. It's healthy, varied and satisfying. It you've looked at the new USDA Food Plate (http://www.choosemyplate.gov/), you'll notice an uncanny similarity. The only difference between a good healthy diet and the Weight Watchers diet is a firm grip on portion control.

Yes, the secret is still healthy eating with portion control, moderate exercise, and a respectable amount of water. I should have it tattooed on my arm.

Grilled Flank Steak with Onions and Peppers

(6 servings)

One and one-half lbs. Flank steak

4 T Worcestershire sauce

2 T extra virgin olive oil

1 tsp. Salt

1 tsp. Cumin

2 tsp. Stubbs Chili-lime rub (or your favorite Tex-Mex seasoning)

Add Worcestershire sauce, oil, salt, cumin and seasoning to zip lock bag and swish to combine. Add flank steak and refrigerate for several hours.

Grill over medium coals for about 5-6 minutes per side, for medium rare. Remove meat to platter, cover with foil and set aside to rest.

2 tsp. Extra virgin olive oil

1 red pepper, thinly sliced

1 sweet onion, thinly sliced

2 garlic cloves, minced

1 (10 oz.) can Rotel Diced Tomatoes and Chilies (I recommend 'mild')

One-half tsp. Salt

1 tsp. Stubbs Chile-lime Spice Rub (or your favorite Tex-Mex seasoning)

One-half tsp. Chipotle Chile Pepper (or just plan Chili powder)

Add olive oil to pan over medium heat. Add peppers and onions and cook, stirring occasionally, until becoming tender. Then add garlic and cook for another couple of minutes. Finally add the can of diced tomatoes and chiles and seasoning, turn the heat down and let simmer until most of the liquid is gone.

Slice the flank steak thinly across the grain of the meat. Add to cooked vegetables.

Serve with tortillas and cheese.

Tex-Mex Couscous Salad

This is a slightly modified Weight Watchers recipe. I'll guarantee you'll prepare it again and again!

(6 servings)

three-fourths cup Original Plain Couscous, prepared as directed on box, fluffed, and cooled to room temperature

1 cup chopped tomatoes that have been seeded

1 cup peeled, chopped English cucumber

2 scallions, diced

one-third cup chopped fresh cilantro

Juice of one lime

2 tsp. extra virgin olive oil

three-fourths tsp. Salt

One-half tsp. Cumin

1 avocado, diced

When couscous is cool, add tomatoes, cucumbers, scallions, and cilantro and toss to mix. Add lime juice, olive oil, salt and cumin and toss again. Refrigerate until ready to serve. Dice avocado and add to salad just before serving.

Spring Chicken for Easter

SPRING CHICKEN for YOUR EASTER TABLE

I know ham is the traditional Easter dish, but this year we're having Spring Chicken. If you feel obligated to serve ham, you might want to consider adding these chicken and vegetable dishes to your Easter table.

You can bake a whole chicken using this recipe, but my family is partial to the white meat, so I did a little recalculating and transcribed it into white meat only. You could also use a turkey breast and adjust the baking time according to the weight of the breast. This is such a versatile recipe, and when you're done, you have everything except dessert in one pan in the oven.

There's also a nice surprise at the end of this recipe if you plan carefully: Spring Chicken Potato Salad. This was one of those happy accidents made from leftovers. I love chicken salad, and I love potato salad, but I had never thought of combining the two. Turns out, it's a great combination. Add boiled eggs, celery, onions and dressing and tomorrow's dinner is done.

The method of cooking corn in this recipe was a nice surprise, too! I'll be using it again, especially when I want corn on the cob for a crowd. Add lemon pieces, thyme and about an inch of chicken (or vegetable) stock to a baking pan large enough to hold your corn in one layer. Salt and pepper generously and drizzle with a little olive oil. It takes about an hour for the corn to become nice and tender and absorb all those great flavors. No need for adding any condiments before eating. (Turn the corn several times while cooking.)

It doesn't have to be Easter to enjoy this food around your table!

Spring Chicken

4 large chicken breasts with skin and bones

2 lemons

Several sprigs of Thyme

Salt and pepper

1 cup chicken broth

Olive oil

4 small ears of corn, shucked and cleaned

4 small potatoes, halved

1 bunch of asparagus

Preheat oven to 350°.

Wash the chicken breasts and pat dry with paper towels. Slice lemons into thick pieces. Squeeze a good amount of the juice over both sides of the chicken catching the excess juice in a bowl. Place the breasts in a roasting pan, salt and pepper both sidesliberally, slip a couple of lemon slices under the skin of each breast along with a sprig of thyme. Place chicken skin side down in the pan and cook for fifteen minutes.

Remove pan, turn the chicken pieces over. Add corn to roasting pan between chicken pieces. Pour chicken broth into bottom of pan and add any remaining lemon pieces (even the squeezed ones) and thyme sprigs. Drizzle remaining lemon juice over the chicken. Then drizzle a small amount of olive oil over chicken and corn. Return to oven and bake for 1 hour and 15 minutes. Turn the corn occasionally.

Meanwhile, in a small pan of salted water, cook potatoes just until barely tender, not fully cooked. Remove potatoes from water and add to roaster pan with some extra salt and pepper and a little drizzle of olive oil. Should be in the roasting pan about 45 minutes.

Place asparagus into same water you used to cook the potatoes. Boil for a couple of minutes, drain and set aside.

During last ten minutes of roasting chicken, add asparagus to the tops of chicken breasts.

Don't forget to serve pan juices with the meal!

Spring Chicken Potato Salad

2 cups cooked chicken, cut into medium sized cubes

3 celery stalks, diced

2 cooked potatoes, cut into medium sized cubes

3 boiled eggs, cut into large dice

One-fourth cup red onion, small dice

One-fourth cup seasoned rice wine vinegar

One-half cup mayonnaise (Dukes)

One-half teaspoon salt

One-fourth teaspoon pepper

1 T seasoned rice wine vinegar

1 tsp. Minced fresh thyme

Add red onion to small bowl with one-fourth cup rice wine vinegar and three or four ice cubes. Stir and set aside while you prepare the rest of your salad.

Combine chicken, celery, potatoes and eggs in large mixing bowl.

Combine mayonnaise, salt, pepper, a tablespoon of rice wine vinegar and minced thyme.

Drain onions well, and add to chicken. Then dress the chicken salad with mayonnaise mixture, tossing gently completely combine.

Serve with fresh baby greens and toasted bread.

It's delicious!

Picnic-Friendly Recipes

Spinach Pasta Salad

12 oz. bow-tie pasta, cooked, rinsed and drained

1 medium sweet onion, chopped

1 bag (12oz.) of fresh baby spinach, roughly chopped

1 bottle (12oz.) Italian dressing (homemade or purchased)

One-half lb. smoked Gouda, cubed (~1/2 inch)

Three-fourths lb. beef summer sausage, cubed (~1/2 inch)

One-half cup Parmesan cheese, shredded

Mix cooked pasta, onion and spinach. Add dressing and combine. Stir in Gouda and summer sausage. Finally, mix in Parmesan cheese. Refrigerate until ready to serve.

Red Potato Salad

5 lbs. red potatoes, washed

2 small red onions chopped

2 green peppers, chopped

6 celery stalks, cleaned and chopped

Dressing:

1 1/4 cup extra virgin olive oil

2 tsp. Dijon mustard

1/2 cup tarragon flavored vinegar

4 tsp. sugar

1 T dried Italian herbs

2 T chopped fresh thyme

1 tsp. salt

1 tsp. coarsely ground pepper

Boil potatoes in salted water until fork tender, but not falling apart. Drain potatoes, place in cold water to cool, and drain again. When cool, cut into thin slices.

Combine all vegetables in large mixing bowl.

Whisk dressing ingredients together and pour over vegetables, tossing to coat. Refrigerate until ready to serve.