Vegetable dishes are a nice side to most main dishes and here are a few end of summer vegetable dishes along with a peach and blueberry pie. These dishes go well with holiday dinner recipes also.



Roasted Asparagus with Bacon

Serves 4.

1 pound fresh asparagus, tough ends trimmed


½ teaspoon garlic powder

½ cup Parmesan cheese, shredded

3 slices smoked bacon, crisply cooked, and crumbled

Preheat oven to 400 degrees. Spray a 9 x 13-inch baking dish with cooking spray.

Lay asparagus in a single layer in baking dish and lightly spray with cooking spray. Sprinkle with some salt and garlic powder. Bake, sprinkling with cheese halfway through baking, until a fork easily pierces thickest part of stem about 8-10 minutes if asparagus are thin, longer if they are thick. Top with crumbled bacon.


Roasted Cauliflower

Serves 6.

3 tablespoons olive oil

4 cloves of garlic, minced

1 2 ½- pound head of cauliflower, separated into florets

Salt and fresh ground black pepper, to taste

1 tablespoon fresh sweet basil, chopped

½ cup Parmesan cheese, grated

4 slices smoked bacon, cooked crisp and crumbled

Preheat oven to 400 degrees. Grease a large casserole dish with some olive oil.

In a large bowl toss together olive oil and garlic, then add cauliflower, and toss to coat. Pour into prepared casserole dish and season with salt and pepper.

Roast cauliflower, stirring halfway through until tender, about 20-25 minutes. Stir in basil. Top with cheese and bacon; roast another 3-5 minutes until melted.


Glazed Carrots with Dill

1 ½ pounds carrots, peeled

2 cups water

2 tablespoons butter

1 tablespoon apple cider vinegar

Pinch of salt and black pepper

2 teaspoons dried dill

1 tablespoon brown sugar

Cut carrots diagonally into ½-inch pieces.

In a lidded skillet combine carrots, water, vinegar, butter, salt and pepper. Bring to a boil over medium high heat; cover and simmer for 10 minutes. Uncover and cook, add brown sugar, stirring occasionally, until liquid is almost evaporated and carrots are tender and glazed, about 15-20 minutes.

Remove from heat and stir in dill.


Italian Style Pasta Salad

1 16-ounce package spiral pasta

3 cups cherry or grape tomato, halved

½ pound provolone cheese slab, cubed

½ pound Genoa salami slab, cubed

½ pound pepperoni slab, cubed

1 yellow or orange bell pepper, cut into 1-inch pieces

1 cup black olives, drained and cut in half

1 8-ounce bottle Italian salad dressing

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain and rinse with cold water.

In a large clear glass salad bowl toss together pasta, tomatoes, provolone, salami, pepperoni, orange pepper, and olives. Pour salad dressing over salad and toss to coat. Cover and refrigerate for 2 hours.


Zucchini and Onion Pie

¼ cup butter

4 cups zucchini thinly sliced

1 cup Vidalia or sweet onion, chopped

Salt and fresh ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon dried sweet basil

3 large eggs beaten

¼ cup milk or cream

1 8-ounce package mozzarella cheese, shredded

1 8-ounce tube refrigerated crescent rolls

Preheat oven to 375 degrees.

In a skillet melt butter over medium heat; stir in zucchini and onion; cook until tender about 8-10 minutes. Add salt, pepper, garlic powder, and basil, stir to coat.

Stir eggs, milk, and mozzarella cheese together in a bowl. Stir zucchini mixture into egg and cheese mixture.

Separate crescent rolls into 2-rectangles and place in a 9 x 13-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Pour zucchini mixture into crust.

Bake in a 375 degree oven until set in the middle and lightly browned, about 18-20 minutes. Cool slightly before cutting into squares or wedges.


Peas with Onions and Bacon

1 pound frozen green peas

¼ cup chicken broth

Salt and fresh ground black pepper, to taste

2 tablespoons olive oil

¼ cup sweet onion, chopped

3 cloves garlic, minced

3 slices smoked bacon crisply cooked and crumbled

Heat oil in a lidded skillet over medium heat. Cook onion and garlic, stirring until onion is tender, about 5 minutes. Add frozen peas, broth, salt and pepper. Cover and cook until peas are tender, about 8-10 minutes. Top with bacon crumbles and toss to mix evenly. Serve hot.


Peach and Blueberry Pie

2 9-inch refrigerated prepared pie crusts

3 cups peaches, about 1 ½ pounds, sliced in ½-inch pieces

1 ½ cups fresh blueberries

2 tablespoons fresh lemon juice

¾ cup granulated sugar

3 tablespoons corn starch

Pinch of salt

3 tablespoons butter, cut into small pieces

2 tablespoons Peach Schnapps (Optional)

Preheat oven to 425 degrees.

Arrange one pie crust in a 9-inch deep pie plate, leaving 1-inch overhang, brush overhang with water.

In a bowl toss together peaches and blueberries with Peach Schnapps and lemon juice.

Mix together sugar, corn starch, and salt in a small bowl; add to peach mixture and toss to combine. Let fruit stand for 10-15 minutes, then spoon into crust and dot the top with butter pieces. Cover filling with second pie crust; press together top and bottom crusts to seal while folding over edge and crimping with your fingers. Cut at least 6-8 steam vents into top crust.

Place pie dish on baking sheet and bake in a 425 degree oven until crust is a golden brown and fruit is bubbling out of vents, about 45 to 50 minutes. Cool in pan for 1-2 hours before cutting and serving, filling will set while it cools, and should end up just slightly runny. Serve with vanilla ice cream, if desired.


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; placing on her blueberry spinach salad and dressing and winning second place for her Sweet Blueberry Pepper Jelly in 2015; and winning first in 2016 for her spoon blueberry muffins with apricot sauce and second for her blueberry crisp squares — and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.