Roasted Beets

Slice 2 beets into 1/2 inch slices

Peel sides

Drizzle with olive oil, salt pepper an thyme to taste 

Roast in 400 oven 30-40 mins flipping 1/2 way

When fork tender, sprinkle with red wine vinegar 

Layer on plate with a small amount of goat cheese in each layer

Serve warm

Zucchini Salad

Vegetables,is it it strictly a male aversion, have fallen far from my favor or flavor over the years.  And never mushy zucchini. Yuck

In an attempt at health, some of my younger friends might look at as a last ditch effort I am trying some new things.  This worked.  I wouldn't cross the street for it but it was palatable.

You need a mandolin for this or patience and a very good knife

1 small zucchini slices 1/16"

Salt pepper

Fresh herbs

Olive oil

Balsamic vinegar

Shredded Parmesan

Arrange zucchini on 2 small plates

Top with the rest of the ingredients

Serve

Green Beans Tomatoes and Bacon

4 strips bacon

1 lb thin green beans (thinnest are best haricot vert as you stir fry em) washed

1 medium yellow onion sliced

2 cloves garlic chopped

4 plum tomatoes seeded and chopped

handful Parsley chopped

4 tbs red wine vinegar

1 tsp oregano

1 tsp salt

fresh ground black pepper

Fry Bacon in large frying pan until crisp, remove

Stir fry beans over medium heat in bacon fat until bright green, add onions and garlic, continue to fry until beans are crisp tender.

Add chopped tomatoes, parlesy, vinegar, oregano salt and pepper. Cotinue to cook about 5 minutes stirring until liquid thickens slightly.

toss crumbled bacon and serve

Stuffed Squash

Squash is gruesome in my books. Right up there with brussel sprouts and turnip for gag factor.

As I grew up I realized adding brown sugar or bacon made almost anything edible, and if that fails why even try.

This has always been a Christmas time hit with the yellow, green and red making an attractive dish. This one is dedicated to my friend Eugenie

2 acorn squash

2/3 cup graham cracker crumbs

1/3 cup coarly chopped pecans

1/3 cup butter

3 TBS brown sugar

1/8 tsp salt

1/4 tsp nutmeg

cranberry sauce (Canned will do)

pierce whole squash with fork multiple timesMicrowave on high 6 minutescut squash 1/2 and remove seedscut side down cover with plastic wrap microwave 7-9 minutesremove stem so squash will sit upright
Meanwhile mix remaining ingredients except cranberry saucePlace 1/4 mixture in squash. Microwave 3-5 minutesTop with a dollop of cranberry sauce and serve

Oven Roasted Brussel Sprouts

Vegetables can be difficult. Brussel Sprouts have taken me 50 years to be able to swallow. And only this way! Extra Easy

1 lb brussel sprouts washed and dried
2 tbls olive oil
2 cloves minsed garlic
salt
fresh ground black pepper generous amt
Parmesan cheese or lemon juice optional

mix oil garlic salt and pepper in bowl. Toss brussel spouts to coat
Bake on cookie sheet @400 x 30 mins. Stir at least once
Garnish with cheese or lemon juice and serve