Sides

Roasted Yam Halves (prep time: 5 minutes; total time: 55 minutes; serves 4)

Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.

2 yams or sweet potatoes (about 1 lb each)

2 T extra-virgin olive oil

1 T finely chopped fresh thyme

Coarse salt and freshly ground pepper

Preheat oven to 400°. Halve yams, and place cut side up in a shallow baking dish just large enough to hold them in a single layer. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.

Summer Squash and Sweet Onion Frittata (hands-on prep: 20 mins; cook: 35 min; serves: 4)

2 tsp olive oil

1 lg sweet onion, thinly sliced

1 small red onion, thinly sliced

2 small zucchini, cut into matchstick-thin strips

2 small yellow squash, cut into matchstick-thin strips

2 garlic cloves, finely chopped

1/4 tsp salt

4 lg eggs

6 egg whites

1 tsp balsamic vinegar

1/4 tsp pepper

1 T chopped parsley

1. Preheat the oven to 350° F.

2. Heat the oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 8 minutes. Add the zucchini, squash, garlic, and salt. Cook, covered, stirring occasionally, until squash is softened, about 4 minutes. Uncover and cook, stirring occasionally, until the liquid is evaporated, about 5 minutes.

3. Meanwhile, whisk together the eggs, egg whites, vinegar, and pepper in a small bowl.

4. Stir the egg mixture into the vegetables until until blended. Reduce the heat to medium and cook, without stirring, until the eggs begin to set, about 3 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 12-15 minutes. Invert the frittata onto a platter. Sprinkle the top with the pasley and cut into 4 wedges.

PER SERVING (1 wedge): 171 Cal

Scalloped Potatoes (serves 8)

The Tillamook Vintage White Extra Sharp Cheddar in the dish adds a little punch of flavor to this classic side dish.

1 T butter, softened and divided

1 c (4 ounces) shredded white extra sharp cheddar cheese

1 c shredded sharp cheddar cheese

3 c half-and-half

1 tsp salt

1/4 tsp pepper

2-1/2 lbs russet potatoes (about 4 med potatoes)

Alternative Scalloped Potatoes (10 servings)

3 T butter
3 T flour
1/2 tsp salt
1/4 tsp pepper
3 c milk
9 med potatoes (3 lbs)
2 T minced onion

About 2-1/2 hours before serving:
In a 2 qt saucepan over med heat, melt butter. Stir in flour, salt & pepper until blended; continue cooking 2 min, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove saucepan from heat. Set aside, stirring occasionally to prevent a skin from forming on surface of sauce. Peel potatoes. With sharp knife, thinly slice potatoes.
In greased 2 qt csserole, arrange 1/2 potatoes, sprinkle with 1/2 onion, pour 1/2 the sauce on top. Repeat with remaining potatoes, onion & sauce. Cover casserole; bake in 350° oven 1 hour. Uncovered, bake 1 hour longer or until potatoes are fork-tender and top is browned.

Grilled Vegetables (best served with an herb vinaigrette - serves 10)

Small eggplants, often labeled "Italian" or "Asian," have fewer seeds than large eggplants and are good for grilling. We used small purple Italian eggplants and graffiti eggplants, named for their eye-catching purple-and-white striped skin. We used two kinds of radicchio: Verona, which has darker-than-usual garnet leaves, and Treviso, which has long, sleender leaves. Grilling mellows radicchio's bitterness.

4 medium red beets (about 1 lb without greens), peeled and cut into 1/4-inch-thick rounds

1/3 c best quality extra-virgin olive oil

Coarse salt

5 Italian or Asian eggplants, halved lengthwise or cut into thirds if large

6 baby zucchini and yellow summer squash (each about 6 inches long), some with blossoms attached (optional), halved lengthwise

3 yellow bell peppers, sides cut off to yield about 12 slices total

1 lb assorted radicchio, such as Verona and Treviso, heads halved lengthwise or quartered if large Herb Vinaigrette (recipe follows)

1. Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels

2. Toss beets with 1 T oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 c plus 1 tsp oil in a lg bowl; season with salt.

3. Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just befoer serving, spoon vinaigrette on top, and gently toss.

Warm Goat-Cheese Toasts (makes 16)

1/2 baguette
1 large log (11 ounces) soft goat cheese
Olive oil, for drizzling
1 jar (6 ounces) best-quality store-bought pesto

1. Preheat oven to 425°. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
2. Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 tsp pesto. Serve warm.



Scalloped Potatoes with Smoked Gouda and Chives (serves 6)

3 cloves garlic, divided
2-1/2 lbs Yukon Gold potatoes, peeled and sliced
1 c low-fat milk
1 c half-and-half
1 T unsalted butter
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground nutmet
1 c shredded smoked Gouda cheese
2 T finely chopped fresh chives

1. Preheat oven to 350F. Rub one clove garlic on bottom and sides of 8X*-inch baking dish. Finely chop remaining garlic.
2. Place potatoes in large saucepan with garlic, milk, half-and-half, butter, salt, pepper and nutmet. Bring to a boil, and simmer 5 minutes.
3. Remove enough potato slices from pan to arrange in single layer in baking dish using tongs. Sprinkle with 1/4 c cheese. Repeat with 2 more layers of potatoes and cheese,ending with cheese on top. Pour milk mixture over potatoes. Gently shake pan to distribute milk evenly.
4. Cover with foil, and bake 1 hour, or until potatoes are soft. Remove foil, and place under broiler 2 minutes, or until golden brown. Sprinkle with chives, and serve.

Per serving: 190 Cal


Eggplant Parmesan

1 eggplant or large zucchini (3-4" dia)
1 c soya kaas mozzarella cheese
2 T soy parmesan cheese
3 c Italian sauce (Pisa)

Mix together in a shallow container:
1-1/2 c bread crumbs
1/2 c whole wheat pasta flour
1 tsp onion pwd
1/2 tsp garlic pwd
1/2 tsp sea salt

In a separate shallow container, mix:
1/2 c egg replacer
3/4 c water
Peel & slice eggplant in 1/2" slices. If doing zucchini, do not peel. Steam until crisp tender. Do not overcook. Dip slices first in egg replacer mixture (both sides), then in bread crumb mixture. Brown on both sides in skillet. Pour some Italian sauce in bottom of casserole dish. Place browned slices in dish overlapping if necessary. Spoon on more sauce, sprinkle with mozzarella cheese & parmesan cheese. Put in oven for about 10 min or until cheese melts. If using zucchini, I usually use the ones from garden that have gotten rather large. Using smaller ones is more time consuming.


Oven-Baked Rosemary Potato Chips (4 servings)

2 tsp extra virgin olive oil
1 med russet potato, peeled & but into 1/8" slices
1 tsp crumbled dried rosemary
1/4 tsp kosher salt
Oven 375°
Brush 2 large cookie sheets with 1 tsp oil. Arrange potato slices in one flat layer on prepared sheets. Brush potatoes with remaining oil & bake until golden, checking often since they brown at different rates - 15-20 min. Transfer to paper towels. Sprinkle with rosemary & salt while hot.


Grandma's Scalloped Potatoes (1 potato per person)

Potatoes cooked in microwave
2 cr of chicken soup } mix
Sour Cream (1 container } together
Layer 1/2 sauce
Grated Cheese
Potatoes
Soup Sauce
Meat (opt)
Cheese
Cook until heated up