Category Archive: Sides/Vegtables

Green Bean Casserole

Green Bean Casserole

This is an amazing green bean casserole with cheese, some kick from cayenne pepper, salty bacon and a little crunch from panko crumbs on top. Green Bean Casserole 2 pounds Fresh Green Beans, Ends Cut Off 4 slices Bacon, Cut Into 1/4 Inch Pieces 3 cloves Garlic, Minced 1/2 whole Large Onion, Chopped 4 Tablespoons Butter 4 …

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Oven Roasted Butternut Squash with Apples & Pecans

Oven Roasted Butternut Squash with Apples & Pecans

This dish is worthy of your Thanksgiving menu. A crowd pleaser to be sure. You decide how much sweetness it needs for your family. We tend to like things a little less sweet around here so one tablespoon of real Maple syrup was plenty for us. I went with real Maple syrup for the rich …

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Asparagus Gruyere Tart

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I made a little mistake with my asparagus placement – I should have alternated the asparagus ends and tips – it would have looked better. That little hiccup didn’t alter how it tasted. This was rich, cheesy and fabulous! We cut it into about 16 pieces for an appetizer and it was a huge hit. …

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Zucchini Red Pepper and Shallot Pie

Zucchini Roasted Red Pepper & Shallot Pie Nutmeg Notebook

It’s a fabulous combination of flavors with the garlic, roasted red peppers, shallots, cheese and eggs. It’s loaded with protein, healthy carbs and gets a serving of veggies in all at the same time. You can serve it as a side dish or along side a salad for a light lunch. If you have leftovers …

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Mushroom Onion & Gruyere Quiche with Oat Crust

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The recipe comes from Ellie Krieger’s Comfort Food Fixcookbook and called for 1 1/2 cups milk. When I went to pour the milk egg mix into the crust there was about 1/2 cup too much liquid to fit into the pan. When I compared the recipe in my cookbook to the Ellie Krieger recipe on …

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