What’s Cookin’ in the Parsonage?

Have I told you just how much I love to cook? It’s truly not a chore for me. One thing I love about it is the variety of foods and recipes to make. I love to try new recipes. A dear friend has given me a subscription to Taste of Home Magazine and I enjoy it so much. This month’s issue was full of good things to make. I have about a dozen ear marked to try this month.

Sunday’s dinner menu was nothing new, but it was pretty much ready when we walked in the door and that’s always a good thing on Sunday! Why does my stomach growl ferociously on Sunday morning and not on weekdays? :0 I served:

Roasted Turkey Breast w/fresh herbs
Mashed potatoes with Turkey gravy
Roasted asparagus with Parmesan cheese
Lemon blueberry Pound Cake (more about this later!)

I have to share one recipe with you that I tried earlier in the week that was so good! It’s called Roasted Vegetable Salad. I served grilled chicken with it and it made a great summertime meal. You can vary the vegetables – I used what I had. I failed to take a picture of mine, but it’s really colorful and appealing.

Roasted Vegetable Salad

1 lb. small red potatoes, quartered

2 medium ears of sweet corn, halved (I used frozen kernels)

1/2 lb. baby portobello mushrooms, halved

1 med. sweet red pepper, cut into strips

2 medium leeks (I used red onion)

1/4 C plus 2 Tbl. olive oil, divided

1/2 tsp salt

1/4 tsp pepper

1/2 lb. fresh asparagus, cut into 2-in. lengths

2 garlic cloves, minced

1/2 tsp crushed red pepper flakes

2 cups cubed French bread (I toasted these on a cookie sheet while the vegetables were cooking)

10 Cherry tomatoes, halved

1 cup crumbled Feta cheese


1/3 Cup olive oil

1/4 Cup red wine vinegar

1 Tbl honey

In large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil, sprinkle with salt and pepper and toss to coat. Place in two greased 15 x 10 x 1 in baking pans. Bake at 425 degrees 20-25 minutes or until potatoes are tender.

Meanwhile, in a large skillet, saute asparagus in remaining oil until tender (just a couple minutes). Add garlic and pepper flakes; cook 1 minute longer. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, asparagus and roasted vegetable mixture. Combine oil, vinegar and honey, drizzle over mixture and toss to coat. Serve immediately.

Another recipe I made this week was Lemon-Blueberry Pound Cake, not from Taste of Home, but from my Cooking Light Cookbook. You would never know this is a light recipe; it tastes just as yummy as any regular pound cake with twice the fat grams! Be watching for the recipe on my blog this week.

What’s been cooking in your kitchen?

With love,

2 thoughts on “What’s Cookin’ in the Parsonage?

  1. Denise, I fixed this recipe last night for supper. It was very good. I decreased the ingredients, as I was only fixing for two, and we enjoyed it very much. It was filling, and very tasty. Dad isn't too keen on asparagus, so I used mostly the tips. I have some left over minus the bread cubes, so I will use that as part of tonight's menu, adding a slice of ham. Thanks….you can teach an old dog new tricks:)


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