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 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?