OVEN-BAKED ZUCCHINI FRIES RECIPE 3 zucchini (1 lb.) 1/4 cup Grated Parmesan Cheese 1 packet Shake & Bake Coating Mix (or Gluten Free Bread Crumbs) 1 small egg Heat oven to 450ºF. Trim the zucchini

  Esquites (Mexican Corn Salad) Ingredients 2 tablespoons butter 3 cups corn (about 4 ears), cut from the cob 1/2 jalapeno, seeded and finely diced 3 tablespoons mayonnaise 1 glove garlic, grated 2 green onions,

Squash Casserole   Ingredients 4 pounds yellow squash, sliced 1 large sweet onion, finely chopped 1 cup (4 oz.) freshly shredded Cheddar cheese 1 cup mayonnaise 2 tablespoons chopped fresh basil 1 teaspoon garlic salt

Potato & Bacon Potato Salad Ingredients 4 cups cubed red potatoes 1 cup chopped onion 7 bacon strips, cooked and crumbled 2 tablespoons minced fresh parsley 1-⅓ cups mayonnaise 3 tablespoons grated Parmesan cheese 3

Quinoa Tabbouleh   Ingredients 1/2 cup quinoa (red or white), rinsed 1/2 cup freshly squeezed lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper A pinch of freshly grated nutmeg 3 bunches of fresh flat-leaf parsley,

Cauliflower Tator Tots   1 12 ounce bag frozen cauliflower 1/3 cup grated Parmesan Cheese salt, pepper, onion powder (to taste) Cook cauliflower, covered, in microwave for 6 minutes. Pour off water and let stand

Loaded Mashed Potatoes with Bacon & Cheddar   Ingredients: 5 lb russet potatoes 10 sli bacon 8 oz cream cheese, room temperature 0.5 c unsalted butter, melted 1 c sour cream 0.25 c chives, minced 2.5 c cheddar cheese, grated 2 t kosher

Greek Pasta Salad 1 1/2 tablespoons salt 12 ounces bite-size pasta, your choice 2 cups medium diced seedless cucumber, lightly sprinkled with salt 2 cups halved cherry tomatoes, lightly sprinkled with salt 1 cup crumbled