Caramelized Butternut Squash


4-5 pounds of butternut squash, cubed

6 tbsp unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 tsp Kosher salt

1/2 tsp freshly ground black pepper


Preheat the oven to 400 degrees

Place squash on a baking sheet, add melted butter, brown sugar, salt and pepper

Toss all the ingredients together and spread in a single layer on the baking sheet

Roast 45-55 minutes, until squash is tender and begins to caramelized 

Baby Potatoes


12 oz small baby potatoes, halved

1 tbsp olive oil

1 cup fresh corn kernels (about 2 ears)

1 1/2 tsp thinly sliced garlic

1/4 tsp salt

1/4 tsp crushed red pepper

1 cup halved grape tomatoes

1/3 cup chopped fresh cilantro

1/4 cup fresh Parmesan cheese, shaved


Place potatoes in medium saucepan and cover with water

Bring to a boil and cook 10 minutes until tender, drain

Heat skillet over medium-high heat - Add oil to coat the pan

Add corn and next 3 ingredients to pan - Cook for 2 minutes

Add potatoes and tomatoes to the pan - Cook for 1 minute

Top with cilantro and cheese 

Halibut with Olive & Bell Pepper Couscous


2 tsp olive oil

1/2 cup diced red bell pepper

2 garlic cloves, minced

1/2 cup uncooked Israeli couscous

3/4 cup fat-free, lower sodium chicken broth

2 tbsp kalamata olives, pitted and quartered

1/2 tsp Kosher salt

1/2 tsp black pepper

4 skinless halibut fillets (or tilapia)

4 tsp torn fresh oregano

2 lemons, cut into 1/8 thick slices 


Preheat broiler to high

Heat medium saucepan over medium-high heat - Add oil and swirl to coat

Add bell pepper and garlic - Cook for 1 minute

Add couscous and cook for 1 minute

Add broth and bring to a boil

Cover and simmer for 7 minutes or until liquid evaporates

Stir in olives, 1/4 tsp salt, and 1/4 tsp black pepper

Sprinkle fish with salt and pepper

Heat skillet over medium-high heat - Add oil and swirl to coat

Add fish to the pan and cook for 3 minutes

Remove from pan, turn fillets over, and arrange oregano and lemon slices on fillets

Place fish on baking pan and broil 5 minutes until fish flakes easily

Serve fish with couscous 

Artichoke & Pea Saute


2 tsp canola oil

3 cups frozen quartered artichoke hearts, thawed (about 12 oz)

1 1/2 tbsp butter

1/4 cup chopped shallots

1 cup frozen peas, thawed

1/4 tsp salt

1/8 tsp black pepper

2 tbsp fresh flat-leaf parsley leaves

1 tbsp fresh mint

6 lemon wedges 


Heat large skillet over medium-high heat and add oil to the pan

Add artichokes - Cook for 4 minutes

Remove artichokes from the pan

Melt butter in the pan and add shallots - Cook for 3 minutes

Stir in artichokes, peas, salt, and pepper - Saute for 30 seconds

Remove from heat, add herbs, and serve with lemon wedges

Snap Peas with Pancetta and Parmesan


1/4 pound of pancetta, thinly sliced

Kosher salt

1 pound sugar snap peas, trimmed

1/4 cup minced red onion

1/2 cup olive oil

2 tbsp champagne or white wine vinegar

2 tbsp freshly squeezed lemon juice

1/2 tsp black pepper

5 tbsp grated Parmesan cheese


Place pancetta slices on baking rack and roast 8-10 minutes until crisp

Remove from oven and set aside to cool

Put snap peas in boiling water for only 10-15 seconds

Immediately drain and put into a bowl filled with ice water

Cool completely and drain

Cut each snap pea in half lengthwise and place in a large bowl

Add red onion

To make vinaigrette, whisk olive oil, vinegar and lemon juice

Pour onto peas to moisten

Crumble pancetta over salad and add salt/pepper

Add Parmesan cheese and toss well 

Broccoli Salad with Feta and Almonds


1 tsp and 1/4 tsp salt

1 pound broccoli crowns

1 large clove of garlic

2 tbsp red wine vinegar

Generous pinch of hot pepper flakes

1 tbsp and 4 tbsp olive oil

1/2 cup slivered almonds

1/2 cup to 3/4 cup of feta cheese


Cook broccoli in boiling water for exactly 3 minutes - Drain and let cool

Mash garlic with 1/4 tsp salt

Mix in hot pepper flakes and red wine vinegar and let sit for about 10 minutes

Heat 1 tbsp olive oil in skillet, add almonds and fry until lightly golden brown - About 2-3 minutes

Put almonds on plate covered with paper towels and let cool

After 10 minutes, whisk remaining 4 tbsp olive oil into vinegar-garlic mixture

Combine broccoli, feta cheese, and half the almonds in a bowl

Toss with dressing to coat

Serve with remaining almonds on top 

Spaghetti Salad


1 pound angel hair pasta

4 tbsp McCormick's Salad Supreme Seasoning

16 oz Wishbone Italian Robusto dressing

1 red onion (finely chopped)

1 green pepper (finely chopped)


Cook pasta and let it cool

Add 1/2 of the dressing, pepper, onion, and let marinate overnight

Add the remainder of the dressing and seasoning right before serving

Rosemarie Salad


1 egg

3/4 tsp salt

15 oz container of whipped topping

1 can mandarin oranges

1/2 10 oz jar of maraschino cherries (sliced in half)

1/4 cup sugar

1 tbsp flour

1 large can of pineapple chunks

1/2 pound or orzo


Cook the orzo and let it cool

Mix flour, egg, sugar, salt, pineapple juice, and 1/2 orange juice together

Cook until thickened and mix with orzo

Cool overnight and then add in the pineapple chunks,oranges and cherries 

Add whipped topping and serve cold

Maple Glazed Baby Carrots


2 pounds baby carrots

1/4 cup Catalina dressing

1/4 cup maple-flavored or pancake syrup

1 tbsp butter

1/2 cup pecans (toasted)


Cover carrots in saucepan with just enough water to cover all of them

Cook carrots for 12-14 minutes or until tender

Drain carrots and set aside

Mix dressing and syrup in saucepan - Cook on medium heat until bubbling

Add carrots and cook until glaze is thickened

Add butter and stir in until melted

Stir in the pecans and serve

Green Bean Saute


1 pound of fresh whole green beans (trimmed)

1/3 cup Italian dressing

2 tbsp spicy dijon mustard

2 tbsp sliced almonds (toasted) 


Cook beans in half of the dressing in a large skillet over medium heat for about 5 minutes

Add remaining dressing and mustard

Cook until heated through

Sprinkle with almonds before serving

Broccoli Cheddar Bake


10 oz can of cheddar cheese soup

1/2 cup milk

4 cups cooked broccoli (chopped)

2.8 oz can French's fried onions


In a casserole dish, mix soup, milk, broccoli and 1/2 can of onions

Bake for 25 minutes at 250 degrees

Sprinkle the remaining onions on top and bake for 5 more minutes

Asparagus with Prosciutto


1.25 pound of thick asparagus spears (washed and dried)

1 lemon (zested)

Olive oil

1/4 pound thinly sliced prosciutto


Place asparagus into 1 inch of boiling water in a saucepan

Cover and cook for 3-4 minutes

Drain and run with cold water

Return to skillet and coat with lemon zest and olive oil

Remove and wrap with prosciutto

Baked Asparagus


1.5 pounds of asparagus

6 tbsp olive oil

1/2 cup Parmesan cheese


Preheat oven to 200 degrees

Put asparagus in a saucepan with 1 cup of water

Simmer for 8 minutes

Lay in a buttered baking dish and drizzle with olive oil

Sprinkle with cheese

Bake for 7 minutes 

Hunter's Sauce


3 tbsp unsalted butter

1 small shallot, finely minced

2 cups button mushrooms (sliced)

3 tbsp cognac or brandy

1/4 cup white wine

1 1/2 cups veal stock

1/2 cup chopped tomatoes

1-2 tsp chopped tarragon

Salt & pepper to taste


Melt 2 tbsp butter in a saucepan and add shallots

Cook shallots until soft

Add mushrooms to skillet and cook until beginning to brown

Deglaze the pan with cognac or brandy

Add white wine and reduce by 2/3rds

Add veal stock and reduce to sauce consistency (should coat the back of a spoon)

Remove from heat and swirl in 1 tbsp butter into sauce

Add chopped tomatoes and tarragon and gently heat through 

Garlic Parmesan Mashed Potatoes


1.5 pounds of potatoes - Peeled and chopped into small chunks

3 tsp salt

6-8 garlic cloves (roasted)

1/2 cup half-n-half

1/4 pound unsalted butter

1/4 cup sour cream

1/4 cup Parmesan cheese

Black pepper, to taste


Place potatoes and 2 tsp salt in a saucepan and add cold water to cover

Bring water to a boil, lower the heat, and simmer potatoes until tender (30-40 minutes)

Drain water from the potatoes

In a small saucepan, heat the half-n-half and butter

In a large bowl, mash the potatoes and garlic cloves

Add the half-n-half and butter to the potatoes and mix until creamy

Fold in sour cream, cheese and 1 tsp salt and pepper