Vegetable Dishes

Tomato’s Marinated in EVOO with Herbs

So simple, so good.

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes Serves 6 You’ll want to make a larger batch of these because you’ll you can’t stop eating them.   You’ll Need: 2 lbs. russet baking potatoes, peeled or unpeeled but scrubbed clean 4 Tlbs. salt 2/3 Tlbs each: extra virgin olive oil,…

Mashed Sweet Potato With Nutmeg And Sour Cream

Mashed Sweet Potato With Nutmeg And Sour Cream Serves 6 Sometimes I wonder why we use sweet potatoes at all since we spend so much time trying to get them to taste like something else, here’s an idea with sour cream…   You’ll Need: You’ll…

Carrots In Red Wine And Maple-glaze

Carrots In Red Wine And Maple-glaze Serves 6 The carrots will take on a dark color when cooked in the wine but they are truly delicious.   You’ll Need: 3 tablespoons unsalted butter 3/4 cup thinly sliced shallots (2 large) 1 teaspoon chili powder 3/4…

Creamed Spinach

Creamed Spinach Serves 6-8 Some may call this an old fashioned dish but it’s still tasty and a great way to eat spinach.   You’ll Need: 3 pounds fresh spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4…

Sweet Pepper-Cayenne Sauce

This cloudy and dark ruby colored Zinfandel opens with a fragrant pomegranate and acai like bouquet. On the palate, this wine is medium bodied, balanced and juicy. The flavor profile is a tasty red currant and plum blend with notes of pomegranate. I also detected…