Vegetable Recipes
Creamed Potatoes with Baby Peas
Crustless Tomato Pie
Pepper Medley
Tomato Casserole
© Laura Harper
Creamed Potatoes with Baby Peas
3 large russet potatoes, peeled, diced
1 teaspoon salt
1 10-oz. package frozen baby green peas
1 pint heavy cream
2 tablespoons butter
1/2 teaspoon Accent
Salt and pepper
Place potatoes in medium saucepan. Add cold water to barely cover potatoes; add salt. Bring to boil over moderate heat; cook until tender, about 15 minutes. Drain.
Meanwhile, cook peas according to package directions. Drain. Keep warm.
Add cream, butter, and Accent to potatoes; heat over low heat just until hot. DO NOT BOIL. Fold in baby peas. Season with salt and pepper to taste.
Serves four.
2 tablespoons extra virgin olive oil
2 yellow bell peppers
2 red bell peppers
2 green bell peppers
2 large sweet onions (Peruvian or Vidalia)
Sauterne
1 teaspoon coarse sea salt, or to taste
1/4 teaspoon Accent
Put olive oil in very large skillet on high heat. Add onions and 2-3 tablespoons sauterne; stir-fry for 3 minutes. Add peppers, salt, Accent, and about 1/4 cup sauterne; continue stir-frying until vegetables are crisp-tender. Add sauterne as needed to keep vegetables from burning. (Chicken broth and a tablespoon of lemon juice may be substituted for the sauterne.)
1 cup fresh bread crumbs (I use panko)
1-2 pounds tomatoes, cored, peeled and sliced
1 medium onion, thinly sliced
2 cups Cheddar cheese, grated
2 large eggs, lightly beaten
1/4 teaspoon Accent
Salt and freshly ground pepper to taste
3 strips of bacon, cut in half
Preheat oven to 325° and butter a 9 inch pie pan. In a skillet, partially cook the bacon, drain on paper towels and set aside.
Sprinkle 1/2 cup of the bread crumbs evenly on the bottom of the pie pan. Arrange half of the tomato slices on the bread crumbs and top with half the onion. Sprinkle with half the Accent. Evenly scatter one half of the grated cheese over the onions and repeat the layers with the remaining tomatoes, onion, Accent, and cheese. Pour the beaten eggs over the pie and season to taste. Top the pie with the remaining bread crumbs and arrange the partially cooked bacon over the crumbs. Bake the pie for 45 minutes, or until the bacon is crisp. 4-6 servings.
NOTE: Cook with or without the bacon. Whatever you are in the mood for that day! I do not always use Cheddar cheese either. I really like the blended Mexican cheese with some jalapenos and/or chipotle flakes added. Yummy!
5 ripe tomatoes, cored, peeled and sliced
1/2 cup fresh basil, coarsely chopped (may be omitted)
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
3/4 cup mayonnaise (do not use low-fat)
1/4 teaspoon Accent
Salt and freshly ground pepper to taste
Preheat oven to 350°.
Slice tomatoes and put on paper towels to absorb juice. Butter an 8x8-inch baking dish. Add tomatoes, basil, onions; sprinkle with Accent. Mix together the cheese and mayonnaise. Spread over the tomatoes. Bake until bubbly and top starts to brown. Serves 4.