Category Archives: Vegetables

Squash Casserole

May 7, 2014 Sharon Leave a comment

Squash Casserole

6-8 small yellow squash
1/4 cup diced onion
2 Tbs butter
1 egg
1/4 cup fat free half & half
1/4 cup shredded cheddar cheese
1/2 cup Panko bread crumbs or crunched up Ritz crackers
salt & pepper

Wash squash and cut up.

Melt butter in deep sided frying pan. Saute squash and onions for a few minutes on med-high heat. Add 2 Tbs water to the pan and cover with the lid.. Steam for 2 minutes then remove from heat.

Meanwhile, in a mixing bowl, whisk the egg, half & half and seasonings. Add squash and stir. Add cheese & bread or cracker crumbs and stir until combined. Pour mixture into 1 1/2 quart casserole dish. Top with additional cheddar cheese and crumbs.

Bake at 350º F for 20 minutes or until crumbs are crispy and cheese is all melted.

Squash casserole is a great side dish to most anything and is a great way to use up the plentiful supply of yellow summer squash.

Sharon Springfield

Yellow Squash Casserole

Casseroles, Potatoes, Squash, Vegetables

Vegetable Tian

May 1, 2014 Sharon Leave a comment

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

Vegetable Tian

Broccoli, Salads, Side Dishes, Vegetables

Broccoli Salad

April 26, 2014 Sharon Leave a comment

Broccoli Salad

This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂

All you need is:

fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*

Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.

Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.

Sharon Springfield

Broccoli Salad

Holidays, Side Dishes, Vegetables, Vegetarian, Yams

Citrus Glazed Yams

April 24, 2014 Sharon Leave a comment

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

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Sharon Springfield

Citrus Glazed Yams

Black Beans, Mexican, Soups, Vegetables, Vegetarian

Black Bean Soup

April 21, 2014 Sharon Leave a comment

Black Bean Soup Recipe

This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.

All you need is:

2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)

Saute onion and diced sweet peppers in olive oil until onions are clear. Add the canned black beans, spices, garlic and lime juice. Simmer on low heat 15 minutes. Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.

Serve with homemade baked corn tortilla chips.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Vegetables

Squash Casserole

Yellow Squash Casserole

Vegetable Tian

Vegetable Tian

Broccoli Salad

Broccoli Salad

Citrus Glazed Yams

Citrus Glazed Yams

Black Bean Soup

Black Bean Soup Recipe

Sharing my love of cooking and favorite recipes with you!