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Spinach and Mushroom Frittata

A delicious way to enjoy the healthy benefits of spinach and it is so easy-to-make!

Vegetable cooking spray
10 eggs
1 (10-3/4 ounces) can condensed Cream of Mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1-1/2 cups shredded Swiss cheese
1/2 teaspoon ground black pepper

1. Heat the oven to 375 degrees F. Spray a 12x8x2-inch baking dish with cooking spray and set aside.

2. With a wire whisk, beat the eggs in a large bowl; stir in the soup, spinach, 1 cup of the cheese and the black pepper. Pour mixture into the prepared baking dish.

3. Bake for 35 minutes or until the eggs are set in the center. Sprinkle with the remaining shredded cheese. Let stand 5-minutes or until the cheese is melted. Makes 8 servings.

Emily

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Garlic & Herb Potatoes

These fragrant herbed potatoes are the perfect side dish for so many meals–you are sure to make them again and again!

1-3/4 pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 degrees F.

2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.

3. Combine the remaining ingredients in a small bowl; mix well.Pour over the potatoes and stir well to coat. Bake 20 to 25 minutes or until the potatoes are tender. Makes 4 to 6 servings.

Emily

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Eggplant Tomato Gratin

This delicious recipe from Campbell’s is a great way to enjoy the wholesome goodness of eggplants and tomatoes fresh from your garden or farmer’s market!

Vegetable cooking spray
1 large eggplant, cut into 1/2-inch thick pieces
1 (10-3/4 ounce)can condensed cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, cut into 1/2-inch slices
1 medium onion, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon chopped fresh parsley, optional
1 tablespoon olive oil

1. Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant on the sheet in a single layer. Bake for 20 minutes or until the eggplant is tender, turning halfway through baking. Spray a 13x9x2-inch shallow baking dish with cooking spray.

2. Stir the soup, milk and cheese in a small bowl. Put 1/2 the eggplant, 1/2 of the tomatoes, 1/2 of the onion, 1/2 the basil and 1/2 the soup mixture in the prepared pan. Repeat the layers. Mix the bread crumbs and parsley with the oil in a small bowl. Sprinkle bread crumb mixture over the soup mixture.

3. Reduce the oven temperature to 400 degrees F. Bake for 25 minutes or until hot and topping is golden brown. Let stand for 10 minutes before serving. Makes 8 servings.

Emily

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Four Bean Medley

Yummy and wholesome goodness in every bite of this easy-to-fix four bean side dish!

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained

1. In a large skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Set bacon aside. Sauté onions in reserved drippings until tender. Stir in the brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered, 15 minutes or until onions are golden brown.

2. Place beans in a 3-quart slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on Low for 6 to 7 hours or until heated through. Makes 8 servings.

Emily

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Roasted Potato Medley

DSCN2620This combination of three different potatoes, drizzled with olive oil and fresh herbs, is oven roasted for a crispy outside and a smooth inside……delicious!

2 sweet potatoes
4 Yukon gold potatoes
8 new potatoes
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Preheat oven to 425 degrees F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.

2. Place the cubed potatoes in a large saucepan; add enough water to cover. Bring to a boil and cook 3 minutes; drain.

3. Spread drained potatoes in a single layer on a large nonstick baking sheet; drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast until browned and crisp, about 25 minutes; serve immediately. Makes 6 servings.

Emily

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Garlic Mashed Potatoes

Garlic Mashed PotatoesRoasted garlic and rich sour cream give these mashed potatoes a creamy twist.

2-1/4 pounds russet potatoes
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup sour cream
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh chives, cut into small pieces

1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water; bring to a boil. Reduce heat and simmer until cooked through; about 20 minutes.

2. Separate garlic cloves but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in the oven until softened, about 10 minutes. Allow to cool slightly.

3. Drain the potatoes and return to the pot; mash slightly. Add sour cream and butter. Quickly squeeze pulp from the garlic cloves into potatoes. Add salt and pepper; mash potatoes until combined and smooth. Transfer to a serving bowl; sprinkle with chives. Makes 4 servings.

Emily

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Roasted Vegetables

Roasted VegetablesThe perfect vegetable recipe to compliment your favorite meat main dish.

1/4 cup butter
1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
2 cups Brussels sprouts, cut in half
1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups baby carrots

1. Heat oven to 375 degrees F. Melt the butter in a 1-quart saucepan; stir in sage and garlic.

2. Place the remaining ingredients in an ungreased 13×9-inch baking dish; pour the butter mixture over the vegetables and stir to coat.

3. Cover with foil; bake 45 minutes. Remove the foil and bake about 15 minutes longer or until the vegetables are tender. Makes 6 servings.

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Corn and Sage Risotto

DSCN2141This is a wonderful recipe for using fresh corn from your garden or local farmer’s market.

1 tablespoon cooking oil
1 cup fresh corn kernels*
1 cup chopped red bell pepper
1/2 cup chopped onion
1-3/4 cup uncooked regular long-grain white rice
4 cups chicken broth
1 teaspoon ground sage
1 (10-3/4 ounce) can condensed cream of celery soup
1/4 cup grated Parmesan cheese

1. In a 4-quart saucepan over medium heat, heat the oil; add the corn, pepper and onion and cook for 6 minutes or until the vegetables start to brown.

2. Add the rice; cook for 30 seconds, stirring constantly. Stir in the broth and sage; heat to a boil. Reduce the heat to low; cover and cook 20 minutes or until the rice is done and most of the liquid is absorbed.

3. Stir in the soup; cook 2 minutes more, stirring occasionally, until heated through. Sprinkle with Parmesan cheese. Makes 8 to 10 servings.

* You may substitute 1 cup of drained, canned whole kernel corn for fresh corn, if desired.

Emily

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