Roasted Asparagus

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Serves: 4-6

1 bunch asparagus
Olive oil
Salt and pepper, to taste

Preheat oven to 450F.  Wash asparagus and snap off and discard tough, woody ends.

Place asparagus on a sheet pan.  Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat.  Arrange in a single, even layer and roast 8 to 10 minutes, or until slightly browned and tender.

Garlic Spinach

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Serves: 4-6

1 pound spinach
1 Tbsp olive oil
3 cloves garlic, minced
1/4 cup Parmesan cheese, finely grated (pulse in blender to a powder, if necessary)
Salt and pepper, to taste

Heat large skillet over medium heat.  Wash spinach; drain.  While spinach is still wet, add to pan and cook, stirring frequently, 2 to 3 minutes, or until completely wilted.  If necessary, work in batches.  Transfer to a strainer.  Using a spoon, press down on the cooked spinach to release as much liquid as possible.  Finely chop the spinach.

Heat olive oil on medium-high heat in same pan.  Add garlic; cook stirring constantly for 30 seconds to 1 minute, or until golden brown and fragrant.  Add the chopped spinach.  Cook, stirring frequently 30 seconds to 1 minute until well combined and heated through.  Turn off heat.  Stir in Parmesan cheese; season with salt and pepper.

Lemony Chicken Pasta Salad

Prep Time: 30 minutes
Serves: 8 to 10

1 pound acini de pepe pasta, uncooked
2 cubes Knorr(R) chicken bouillon (or 4 regular cubes)
2 c cooked chicken, chopped*
1 c red onion, chopped
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1 c mayonnaise
1/4 c fresh lemon juice

Cook acini di pepe in water with bouillon according to package directions.  Drain and rinse with cold water when done cooking.

Add pasta and remaining ingredients to large bowl and mix well.

Note: It can get a little dry when refrigerated.  Instead of adding extra mayonnaise, I prefer to mix in a little bit of milk until it's the desired consistency.

*I use the leftovers from a rotisserie chicken.

Paprika Potatoes

Prep Time: 1 to 1 1/2 hours

Serves: 6

6 large potatoes

2 Tbsp. olive oil

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/4 tsp. ground black pepper

Preheat oven to 375°F. Wash potatoes well and cut into bite-size pieces. Add to a 13"x9" pan and drizzle olive oil over the top; toss lightly. Mix seasonings in a small bowl and sprinkle over potatoes. Mix well.

Bake for 45 minutes to an hour, turning every 20 minutes. Remove from oven when potatoes are crispy on the outside and soft on the inside.

Bacon-Wrapped Asparagus

Prep Time: 15 minutes
Serves: 4

12 to 16 asparagus spears
1 lb. bacon

Rinse asparagus and trim bottom 1/3 of spears. One easy way to do this is to hold the top and bottom of the spear and bend it until it breaks. It will break at the top of the woody part of the asparagus.

Wrap each spear in bacon and broil or grill until bacon is crisp and asparagus is tender, turning once.

Substitute: Deli ham for the bacon

Garlicky Brussels Sprouts

Prep Time: 10 minutes
Serves: 2 to 4

I normally don't buy brussels sprouts, but Jonathon kept asking for them. So I bought them and this is how I made them. After tasting them, I think I'm going to buy them more often!

1 box fresh or 10-oz. box frozen brussels sprouts
2 Tbsp. butter
1 garlic clove, minced
Salt and pepper, to taste
2 Tbsp. cooked and crumbled bacon, optional

Steam or microwave brussels sprouts until tender-crisp. Meanwhile, melt butter in medium frying pan over low heat; add garlic and cook for 2 minutes. Add drained brussels sprouts and remaining ingredients. Remove from heat and toss lightly. Serve immediately.

Substitutions: Use broccoli, spinach, zucchini, green beans, peas, or any kind of vegetable (or combination) that strikes your fancy!

Grilled Eggplant

Prep Time: 30 minutes
Serves: 4 to 6

I found this recipe online, but can't find it anymore, so here's how I remember - and how I have changed it:

1 large eggplant, cut in 1/2" slices
Kosher salt (or table salt)
1/4 cup balsamic vinegar
2 Tbsp olive oil
1 Tbsp Italian seasoning
1 garlic clove, minced

Sprinkle salt on both sides of each slice and let sit for 15 minutes; rinse off salt. Heat grill over medium-high heat or turn oven on broil. Mix together vinegar, oil, seasoning, and garlic; brush on both sides of each slice of eggplant. Grill or broil 3 to 5 minutes on each side. Serve immediately.

The kids keep wanting to buy eggplant so they can have this. They love it!