Spring Vegetable Roast

Written by Rocky Mountain Woman on April 15, 2015 – 12:24 pm -

 

veggies

Spring usually means lightening up a bit for me food wise. I typically roast in the winter and grill in the spring/summer, but this recipe is an exception for those early spring nights that still feel quite a bit like winter. So simple, but so good. I had this for dinner with a glass of Sauvignon Blanc and a piece of leftover roast chicken and it really hit the spot.

 

5.0 from 2 reviews
Spring Vegetable Roast
 
Ingredients
  • 1 bunch asparagus, cleaned and trimmed
  • 1 lb green beans, cleaned and trimmed
  • 6 small new potatoes, cleaned and quartered
  • 2 T olive oil
  • salt and pepper to taste
  • sprinkle of red pepper flakes
Instructions
  1. mix the vegetables with the olive oil on a sheet pan
  2. sprinkle with salt, pepper and red pepper flakes
  3. roast until potatoes are soft, about 30 minutes

Easy Peasy quick dinner

 

green-beans-and-asparagus

This post is in honor of the letter “V” and part of Jenny Matlock’s Alphabet Thursday. For more vivacious “V” posts, please click here jennymatlock.blogspot.com/

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Posted in She Cooks | 18 Comments »

Unique

Written by Rocky Mountain Woman on April 8, 2015 – 1:17 pm -

I live in a unique place.

Park City with it’s sophisticated restaurants and cool mountain vibe is just over the hill

ski-runs

but here on this side of the county, it’s just a sweet, quiet farming community

summit-merc

motorcycles

Very few towns have their own sentinel, but we are quite proud of ours

cropped-armored-man

full-armored-man

Old stuff everywhere you look (that’s probably while I feel so comfortable here.)

yellow-1

blue

All in all it’s a great place to grow old…

house

antiques

This post is in honor of the letter “U” and part of Jenny Matlock’s Alphabet Thursday. For more unusual “U” posts, please click here jennymatlock.blogspot.com/

Posted in She Shoots | 21 Comments »

Terrific Goat Cheese Cauliflower Casserole

Written by Rocky Mountain Woman on April 1, 2015 – 12:38 pm -

 

goat-cheese-cauliflower-cas

 

Lately it seems to be physically impossible for me to stop adding cheese to everything I cook. I’m not sure what exactly is going on, but whatever it is my waistline wishes I would get over it already. Take a lovely, healthy, low fat vegetable like cauliflower and turn it into a luscious, creamy, over the top side dish? No problemo…

Trust me, this one is worth the calories…

5.0 from 3 reviews
Goat Cheese Cauliflower Casserole
 
Ingredients
  • 1 large head of cauliflower, rinsed and cut into florets
  • 1 T butter
  • 1 T flour
  • 1 cup of milk
  • 1 cup ½ and ½
  • 2 cups grated Parmesan
  • salt and pepper
  • ¼ cup parsley, chopped
  • 6 oz goat cheese, crumbled
  • ½ cup Italian bread crumbs
Instructions
  1. Steam cauliflower until just barely tender - 10 minutes or so
  2. Melt butter in a large pan, sprinkle with flour, stirring constantly for a minute or so
  3. Add a sprinkle of salt and pepper
  4. Add milk and half and half slowly, whisking constantly until it starts to thicken a bit
  5. Add cheese and stir until melted
  6. Add cauliflower, then pour the entire thing into a greased casserole dish and sprinkle with another pinch of salt and pepper
  7. Mix the parsley, goat cheese and Italian breadcrumbs until crumby.
  8. Spread over the casserole
  9. Bake about 25 minutes at 375 degrees or until the topping starts to brown.

This post is in honor of the letter “T” and part of Jenny Matlock’s Alphabet Thursday. For more terrific”T” posts, please click here jennymatlock.blogspot.com/

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Posted in She Cooks | 24 Comments »