Here is a collection of vegetable recipes from breakfast to nighttime dessert. The pumpkin smoothie is one of my favorites. The spinach lasagna rolls can be made the day before, if desired. The vegetable soup is very healthy and quite tasty the longer it sits, the balsamic vinegar gives it a pleasant taste. I refrigerate the whole pot and take out what I want and heat it in the microwave as desired.


 



Here is a collection of vegetable recipes from breakfast to nighttime dessert. The pumpkin smoothie is one of my favorites. The spinach lasagna rolls can be made the day before, if desired. The vegetable soup is very healthy and quite tasty the longer it sits, the balsamic vinegar gives it a pleasant taste. I refrigerate the whole pot and take out what I want and heat it in the microwave as desired.



The Duchess potatoes are a great side dish with most meals, but especially with a roast. The roasted asparagus is a nice way to prepare this vegetable and leftovers keep well. Carrot cake is a favorite for most people and this is an easy recipe. The pineapple adds a nice flavor and moisture to the cake, of course, the cream cheese frosting is “the icing on the cake.”



Enjoy!



Pumpkin Smoothie



¼ (one fourth) cup canned pumpkin



½ (one half) cup plain Greek yogurt



8        ounces skim milk



¼ (one fourth) teaspoon ground cinnamon



Pinch of nutmeg (Optional)



1        teaspoon granulated sugar



4-6     ice cubes, if desired



In a blender combine pumpkin, yogurt, milk, cinnamon, nutmeg, and sugar. Blend well, add ice cubes, if desired.



Helpful Hint: To make this into a dessert add ½ (one half) cup vanilla ice cream and blend.



 



Vegetable Soup



Soup tastes better if made the day before.



½ (one half) head small cabbage, shredded or cut into small pieces



2        medium parsnips, cut into ½ (one half) inch pieces



1        sweet potato, cut into ½ (one half) inch cubes



4        large carrots, cut into ½ (one half) inch pieces



4        medium sweet onions, cut into small pieces



4        celery stalks, cut into ½ (one half) in pieces



4        cloves garlic, minced



4        cups vegetable broth



3        tablespoons balsamic vinegar



½ (one half) package dried onion soup mix



4        quarts water



Salt and fresh ground pepper, to taste



In a large soup pot combine cabbage, parsnips, sweet potato, carrots, onion, garlic, celery, broth, balsamic vinegar, dried onion soup, and water. Stir together to blend well, add salt and pepper, to taste. Cook on medium high heat until soup boils, lower heat and simmer for 20 minutes or until vegetables are tender. Remove individual portions and microwave to keep the vegetables crisp tender.



 



Spinach Stuffed Lasagna Rolls



Serves 6



12      uncooked lasagna noodles



1        tablespoon EVOO, olive oil



1        large sweet onion, finely chopped



2        garlic cloves, minced



3        tablespoons all-purpose flour



3        cups milk



Salt and fresh ground pepper, to taste



1        10-ounce package frozen chopped spinach



4        cups ricotta cheese



1        cup mozzarella cheese, shredded



1        large egg, beaten



¼ (one fourth) cup Parmesan cheese, grated



In a large pot of boiling water cook lasagna noodles according to package instructions. Drain noodles and arrange in a single layer on a work surface. Cover with plastic wrap.



In a skillet sauté onion in olive oil over medium heat, stirring occasionally. Cook until tender, about 5 minutes. Add garlic and sauté another minute. Set aside ¼ (one fourth) of the onion mixture. Whisk flour into remaining onion mixture in skillet and simmer, whisking constantly for 2 minutes. Gradually whisk in milk and cook over medium heat, whisking constantly for about 8 minutes until sauce is thickened and bubbly. Remove from heat and add salt and pepper, to taste. Spoon ½ (one half) cup of sauce into a lightly vegetable sprayed 13 x 9 inch baking dish.



Drain thawed spinach very well and press with paper towels.



Preheat oven to 400 degrees. In a bowl stir together spinach, ricotta cheese, mozzarella cheese, egg, and reserved ¼ (one fourth0 cup onion mixture.



Over each cooked lasagna noodle spread about 3 tablespoons of spinach mixture on the center of each noodle. Roll up firmly and place seam side down in prepared baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls and sprinkle with Parmesan cheese.



Bake in 400 degree oven for 20-25 minutes or until golden and bubbly. Let stand for 5-8 minutes before serving.



 



Duchess Potatoes



2        pounds russet potatoes or Yukon Gold, peeled and quartered



2        cups chicken broth



Water



2        eggs



½ (one half) cup half-and-half or whole milk, more if needed



½ (one half) cup sour cream



4        tablespoons butter, melted



¼ (one fourth) teaspoon seasoned salt or Old Bay seasoning



Salt and fresh ground black pepper, to taste, if needed



6        Pats of butter



Place potatoes in a large saucepan and cover with chicken broth and water. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until tender. Drain.



Preheat oven to 375 degrees.



Over low heat stir potatoes into pot cooking for 2 minutes until all the steam has evaporated. Pour into a large baking casserole dish and mash with a potato masher. Stir in eggs, half-and-half, sour cream, butter, and seasoned salt. Add more liquid if necessary. Smooth out top of potato mixture and place butter pats evenly over the top. Put into oven and bake for 20 -25 minutes until hot. Broil for 3-4 minutes to make the top a golden brown.



 



Roasted Asparagus



Serves 4



1        pound fresh asparagus woody ends trimmed off



2        tablespoons EVOO, olive oil



2        cloves garlic, finely minced



2        tablespoons lemon juice



Salt and fresh ground black pepper, to taste



½ (one half) cup Ranch or Blue Cheese creamy salad dressing



Preheat oven to 350 degrees.



 In a large skillet, with 1-inch of water, steam the asparagus until just turning a bright green, about 2-minutes. Remove from water, drain and place in a shallow oven safe baking dish, toss with olive oil, garlic, lemon juice, salt and pepper. Roast until asparagus is tender, about 6-8 minutes. Remove from oven and just before serving drizzle the blue cheese dressing or ranch dressing across the center of the asparagus. Serve immediately.



 



Carrot-Pineapple -Raisin Cake



4        eggs, room temperature, slightly beaten



1        cup canola oil



2        cups granulated sugar



1        teaspoons vanilla extract



2        cups all-purpose flour



2        teaspoons baking soda



2        teaspoons baking powder



Pinch of salt



2        teaspoons ground cinnamon



3        cups grated carrots



1        cup raisins



1        cup chopped pecans or walnuts (Optional)



         Nut halves for garnish   



1      8-ounce can crushed pineapple, drained



Preheat oven to 350 degrees. Vegetable spray and flour 2-9inch round cake pans.



In a large bowl combine and whisk together sugar, flour, salt, baking soda, baking powder, and cinnamon. Add carrots, oil, pineapple, and eggs. Beat with an electric mixer until combined. Fold in raisins and nuts (Optional). Pour batter into prepared cake pans.



Bake in a 350 degree oven for 30-35 minutes or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans and cool thoroughly on racks. Frost cake when thoroughly cooled.



Cream Cheese Frosting



1        8-ounce package cream cheese, room temperature



½ (one half) cup butter, softened



1        teaspoon vanilla extract



3 ¾ (three and three fourths cups confectioners’ sugar



Pecan or walnut halves for garnish (Optional)



Beat butter and cream cheese together with an electric mixer until creamy. Add vanilla and powdered sugar and beat until smooth. Frost carrot cake and decorate top with nut halves. (Optional).



 



Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.