Brussels Sprout Salad

1# Brussel's sprouts - sliced thin
1/3c sprouted pumpkin seeds
1/2c chopped Vidalia onion
1 envy apple - chopped
2/3c craisins
1c shredded Dubliner cheese

Toss everything together and drizzle with Lemon-Olive Oil Dressing. . .Lin

Vegetables On Top Of Vegetables

1 sm.-med. spaghetti squash

1 sm.-med. broccoli crown

1 lg. carrot

1 lg. purple shallot

4-5 garlic cloves

1-2T butter or olive oil

1-1½c marinara sauce

¾c sour cream

Scrub the squash, cut off the stem then cut in half lengthwise.  Scoop out the seeds and stringy fibers, then place, cut side down on parchment paper.  Bake at 350° for a half hour or until the 'spaghetti' scoops out easily.

While the squash is baking, chop the vegetables and saute' them until barely tender.  Add the sauce and sour cream.  Put about 1c on each half of the squash, mixing it with the 'spaghetti'.  Top with your favorite seasonings, nuts-seeds, and / or cheese.  Put back in the oven another 5-10 minutes before serving.  I had quite a bit of the vegetable sauce leftover so I also used it to top a big baked potato.  Mmmm . . . Lin

Quick Savory Rosemary Cabbage

½ med. head of green cabbage

1½ lg. carrot - give the rest to your dog 🐶

3 cloves of garlic

1-2T solid coconut oil

½c water, coconut water or chicken broth

a sprinkle of Rosemary Seasoning *

½c roasted-salted pumpkin seeds

fresh grated parmesan cheese

Cut the cabbage into small cubes, mince the garlic and finely chop or shred the carrot, into a large non-stick pan.  Add the remaining ingredients in this group.  Heat and stir until the coconut oil dissolves.  When lightly simmering, cover and cook 5 minutes.  Uncover, stir in the pumpkin seeds and let liquid evaporate over low-medium heat for 5-10 minutes.  Serve with a sprinkle of fresh shredded parmesan cheese.

Cooked cabbage has long had a negative, ethnic connotation.  Largely for the lingering odor it leaves in your home - who wants that?

Before starting this, light a scented candle in your kitchen and realize you're doing your body a huge favor by eating this!  It's healthy and all the flavors come together SO well. . .Lin

Orange and Green Steamed Vegetables

3 med. carrots
½ med. purple onion

½# broccoli

¾# Brussels sprouts

½c± water

2T butter

fresh ground pepper

a sprinkle of smoked sea salt

later add - 1c roasted salted pumpkin seeds

Separate the broccoli into florets, slice the onion and rough chop the carrots.  Quarter the Brussels sprouts and combine everything, but the pumpkin seeds, in a 3-5qt pot.  Bring to a simmer, cover and set a timer for 15 minutes.  Turn off the heat, add the pumpkin seeds, toss everything around, cover and let stand another 5 minutes.  Serve as is, with a little grated cheese, as a main dish or as a side to meat or fish. . .Lin 

Zucchini And Friends. . .

½ med. green zucchini

½ med. yellow zucchini

½ orange pepper

1 purple pepper

a small bunch of green onions

¼ lg. Vidalia onion*

½c roasted-salted pumpkin seeds

1T Greek oregano

¼c packaged fried garlic

1 can fire roasted tomatoes

½ can of Coors Light Beer

Chop, slice, or dice the vegetables.  Simmer-saute' in a couple tablespoons of butter, with the rest of the ingredients, in a large non-stick pan, adding the tomatoes and beer at the end.

*I didn't use the big piece of onion shown, only the smaller one.  This turned out really well.  It's an explosion of wonderful flavors!  You can eat it just as is, or serve over rice or pasta.  I picked red lentil pasta.  If your pasta water is white and starchy, use a few tablespoons of it to thicken the vegetables and sauce.  Top with shredded parmesan or crumbled feta cheese before serving. . .Lin