#COOKING WITH CLORIS--RAINBOW VEGGIES

We were invited to a friend’s home for a covered dish Easter Sunday dinner. I was tasked with providing a cooked vegetable tasty enough for the adults but not too fancy that the various young children present would turn their noses up at the thought of vegetables. It's never easy to get kids to eat their veggies but on a day when all they really wanted to eat was nothing but the goodies in their Easter baskets? Talk about a challenge! 

Here’s what I came up with.

Rainbow Veggies

Ingredients:

1 lb. frozen string beans

6 med. multi-colored carrots

2 T. extra virgin olive oil

sea salt

several sprigs fresh thyme, chopped

1/2 cup dried cranberries

1/4 cup chopped toasted pecans

Preheat oven to 350 degrees F.

Defrost and drain string beans.

Peel and slice carrots into 1/4” rounds. Place in water. Bring to a boil and cook for 5 minutes. Drain.

Place string beans and carrots in large bowl. Toss with olive oil. Spread onto large baking sheet. Sprinkle with sea salt and chopped thyme. Bake 20 min., turning halfway through.

Place in serving dish and toss in dried cranberries and roasted pecans.

Note: This dish can be made ahead of time and heated up prior to serving.

#COOKING WITH CLORIS--GREEN BEAN CASSEROLE WITH A TWIST

Where is it written that green bean casserole can only be served for Thanksgiving and Christmas? It’s a great side dish for any cold winter night. This take on the traditional recipe is for all the fungus-adverse out there—not a mushroom in sight. Serve with meatloaf and mashed potatoes for a real comfort food dinner.

Green Bean Casserole

Ingredients:

1 lb. frozen green beans, thawed and drained

2 T. butter

2 T. all-purpose flour

1 cup whole milk

3/4-cup shredded sharp Cheddar cheese

1/2-cup sour cream

1 T. sugar

1/2-teaspoon salt

4 oz. (1/2 can) fried onion pieces

Preheat oven to 350 degrees F. Place green beans in 9” x 13” glass baking dish.

Over medium heat sauté onions in butter until translucent. Stir in flour.

Gradually add milk and bring to boil. Add cheese, sour cream, sugar, and salt. Cook until cheese melts and mixture thickens.

Pour cheese mixture over green beans. Sprinkle fried onion pieces over top. Bake 25-30 minutes.

#COOKING WITH CLORIS--PICKLED ONION AND TOMATO SALAD

Pickled Onion and Tomato Salad

Ingredients:

2 small or one large red onion

1 cup apple cider vinegar

4 T sugar

3 teaspoons Italian seasoning sea salt

1-1/2 cups cherry or grape tomatoes

3 T sour cream

In a glass bowl whisk together vinegar, sugar, and salt until sugar and salt are dissolved.

Thinly slice onions and place in vinegar to soak. Let sit at room temperature at least one hour, stirring occasionally.

Slice tomatoes in half and add to bowl, stirring to coat. Cover bowl and place in refrigerator.

An hour before serving, remove 1 T vinegar and place in small bowl. Drain remaining vinegar. Add sour cream to small bowl and whisk until mixture is smooth. Fold into onions and tomatoes. Return to refrigerator to chill before serving.

COOKING WITH CLORIS -- SLOW ROASTED TOMATOES

In the winter, tomatoes don’t have the flavor they do when picked right from your summer garden. If you’d like tomatoes with intense flavor, try this recipe from Cloris. -- AP

SLOW ROASTED TOMATOES
(serves 4-6)

Ingredients:

1 tablespoon sugar

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1 teaspoon Italian seasoning

8 large plum tomatoes

cooking spray

Combine the sugar, olive oil, and seasonings in a large bowl. Slice tomatoes in half. Toss in oil mixture to coat.

Coat baking sheet with cooking spray. Arrange tomatoes, cut sides up, on tray. Roast in pre-heated oven at 200 degrees for 7-1/2 hrs.

Wouldn’t this be perfect served over angel hair pasta and sprinkled with fresh grated parmesan cheese? -- AP