If you make this recipe with fresh peas, keep in mind that it will take about 30 minutes to shell them.  (Do they still make fresh peas????)  Peas are good with just sour cream too.

Ingredients:

• 1 (1-lb) bag thawed frozen peas or 1 lb shelled fresh green peas (3 1/2 lb in pods)
• 3/4 c  sour cream
• 2 Tab finely chopped fresh mint
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. If using freshly shelled peas, cook in a 4- to 5-quart saucepan of boiling water (not salted), uncovered, until tender, 3 to 5 minutes.
2. Drain in a colander.
3. Heat cream
4. Add cooked fresh or thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes.
5. Stir in mint, salt, and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute.

Serves:  6

Source:  I made it up
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By roasting each vegetable separately they will end up at optimum roast.  You can do it all on the same pan, just start with the ones that roast the longest and work up to the shortest time.  And remember, it is not an exact science!  Vegetables are very forgiving.  Below is a suggested spring/summer selection.  Vary by what is available.

• red potatoes – cut 1/4 inch thick
• red onion – cut 1/4 inch thick
• carrots – cut 1/4 inch thick, lengthwise
• zucchini, small – cut in half lengthwise
• asparagus, medium thick – whole

Directions:

1. Preheat oven 425°
2. Toss with olive oil
3. Roast each vegetable separately. (see How to Roast Any Vegetable” and “How Much to Cook”)
4. Cool slightly.
5. Toss with balsamic vinegar.
6. Serve artfully arranged on a platter.

Source:  Ann Crain, Meyhoff’s Catering

Gulliver’s Prim Rib Restaurant has been a favorite in Orange County, CA since 1970.

Ingredients:

• 1 lb baby carrots
• 1 lb baby zucchini
• 2 stalks celery, cut in 2 inch pieces
• chicken broth

Directions:

1. Bring carrots and celery to boil in chicken broth.
2. Cook until carrots are al dente.
3. Turn off.
4. At the last minute, when ready to serve, bring back to a boil.
5. Add zucchini.
6. Turn off.
7. Let sit 5 minutes.
8. Drain and serve.

Serves:  6 – 8  (count the veggies)

Source:  Orange County Register

Instant potatoes get fancy!  No harm in a little help making good food.  You really can liven up instant mashed potatoes and make them taste a whole lot better without spending any extra time.

Ingredients:

• 2 c instant mashed potato flakes
• 2 c water
• 2 Tbs butter
• ½ – 1 tsp garlic powder (to taste)
• ¾ c heavy cream (you can also use milk)
• ⅓ c shredded or grated Parmesan cheese
• 3 Tbs chopped fresh chives

Instructions:

1. In a medium saucepan, heat the water, garlic powder and butter just until boiling.
2. Remove from heat and stir in the milk.
3.  Add the potato flakes, Parmesan cheese and chives.
4. Gently stir and fluff with a fork to remove any lumps.
5. Serve and enjoy!

Serves:  6

Source:  Recipe by Moms Need To Know

Quick and easy tips that make the potatoes taste more “real”. 

Replace the water: Try chicken broth, milk, half and half, or dilute evaporated milk.

Make it thicker:  The easiest way to thickent the potatoesis to  add more potatoes – ie. a can of diced potatoes, leftover baked potatoes (scoop out the pulp), or even more potato flakes.  Mayonnaise, sour cream, cream cheese or plane yogurt will thicken the potatoes while providing a rich, tangy flavor. If you decide to add any of these, start with a little less water than called for on the box.

Stir in some flavor:  Minced garlic or garlic powder enhances potatoes, especially when followed by a healthy sprinkling of shredded cheese.  Bottled ranch dressing or dry ranch dressing mix offers a zesty kick. Other favorites are dill, chives and crumbled bacon. If all else fails, top them with lots of butter, sprinkle with salt and pepper and drench them with gravy.

Okra – what can you say. You love it or you hate it.   

Yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Also,  4 1/2 teaspoons white vinegar, or fresh lemon juice and 1 cup milk works.  Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).

To make one cup of self-rising cornmeal, mix 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl. Use it right away or store it in an air-tight container until you need it.

Ingredients:

• 1 pound fresh okra, stems removed and sliced
• 1 c buttermilk
• 1 c all purpose flour
• 1/3 c self rising yellow cornmeal
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• Vegetable oil, for frying

Directions:

1. Pour buttermilk in a large bowl.
2. In another large bowl, combine flour, cornmeal, salt, black pepper and cayenne pepper.
3. Place sliced okra in buttermilk and gently stir to coat well.
4. Dredge coated okra in flour and cornmeal mixture.
5. Pour about 1-inch of vegetable oil in a large skillet and heat to 375 degrees F.
6. Fry in batches until golden brown.
7. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
8. Serve immediately.

Serves:  4

Source: the blond cook