Interesting Vegetable Dishes

I admit it, more than once I've fixed a dish for dinner, then at the last minute realized I hadn't made a vegetable. So I would just heat up a can of corn or microwave a bag of peas. Not exactly exciting.

Unless the vegetables are in season and ripe in the garden, they can be too easy to overlook. Try some of these recipes. They're easy, don't take long to cook, and a good way to make sure your family gets all the vegetables they should every day.

If you can pick your vegetables fresh from the garden, then you have it made! But if you're in the grocery store and trying to decide between the frozen and the fresh variety, go ahead and choose whatever is cheapest. Some nutrition is lost in the processing of frozen foods, but about the same amount is lost in the transportation of the fresh foods.

*Glazed Carrots*
A nice dish to get kids (and adults) to eat their cooked carrots

1 1/2 lb fresh carrots
1/3 c. brown sugar
1/2 t. salt
1 T. orange marmalade
2 T. butter

Cut the carrots into strips and boil in salted water for 18-20 minutes. Drain and add the rest of the ingredients. Stir and cook for another 5 minutes.

*Cheesy Cauliflower*
Very elegant and many kids will eat vegetables with a cheese sauce

1 head cauliflower, cut into florets
2 T. butter
2 T. flour
1/4 t. dry mustard
1 c. milk
1/2 c. grated cheese
paprika

Cook the cauliflower in boiling, salted water for 10-12 minutes. In a heavy skillet, cook the butter, flour, and mustard until medium brown. Stir in the milk and cook for 1-2 minutes until thickened. Stir in the cheese. Drain the cauliflower. Pour the cheese sauce over the cauliflower and sprinkle with paprika.

*Skillet Corn and Bacon*
Fast and popular

4 slices of bacon
1 bag (10 oz) frozen corn
2 T. of milk
1/4 t. crushed red pepper flakes

Brown the bacon in a skillet until crispy and set aside. Add the corn, milk, and pepper to the bacon drippings still in the pan. Cook for 10-15 minutes. Crumble the bacon and add to the corn. Serve warm.

*Baked Whole Onions*
Very elegant and tasty too

6 white onions
2 cloves of garlic, chopped
1/4 c. butter
1/4 c. white wine
1/4 c. Parmesan cheese
1/4 c. seasoned bread crumbs, toasted

Bake onions at 350 degrees for 30 minutes. Slip off the skins and place in a casserole dish. Cut the onions into fourths (but not all the way through) and separate the fourths slightly. Simmer the garlic, butter, wine, and cheese until the garlic is cooked through. Pour the sauce over the onions and top with bread crumbs.

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