6 tbsp Butter or margarine
2 cloves Garlic, minced
whole cauliflower, broken into florets
2 tbsp All-purpose flour
1 1/2 cups cream
1/4 tsp Salt
Pepper to taste
Pinch Cayenne pepper
1 1/2 cups Shredded Swiss cheese (4-6 oz.)
2 tbsp Chopped fresh parsley

Melt butter in a large skillet. Saute garlic for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings.

6 Tbsp olive oil
2 Tbsp chopped fresh cilantro
1 Tbsp tomato paste
2 Tbsp hot chili sauce
4 ears corn on the cob, husks removed
Butter
Fresh parsley or cilantro leaves to garnish
Whisk oil, cilantro, tomato paste & chili sauce in a bowl, combine well.

Cut each ear of corn in half & soak in ice water a couple minutes. Drain well & place the corn in a shallow dish, pour the chili mixture over the corn, turning to coat well. Cover & allow to sit a couple hours.

Grill the corn over medium-high coals turning & basting often with the chili mixture until the corn is tender crisp. Serve hot with butter & garnish. Serves 4.

Honey Roasted Carrots

1 tablespoon firmly packed brown sugar
2 tablespoons butter
2 tablespoons honey
4 cups baby carrots, peeled
2 tablespoons water
Salt, if desired
Pepper, if desired

Heat oven to 400°F. Stir together brown sugar, Fresh Buttery Taste Spread and honey in small bowl until smooth; set aside.

Place carrots and water into ungreased 13x9-inch baking pan. Cover with aluminum foil; bake for 30 to 35 minutes or until carrots are fork tender.

Increase oven temperature to 450°F. Remove aluminum foil; stir in Fresh Buttery Taste Spread mixture. Continue baking for 10 to 15 minutes, stirring occasionally, until carrots are glazed and just begin to brown. Season with salt and pepper, if desired.

Makes 8 servings

2 onions
1/2 cup olive oil
2 pounds baby artichokes
1 carrot, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 1/2 teaspoons salt
2 bay leaves
2/3 cup white wine vinegar
2/3 cup white wine
About 1 cup water

Slice the onions in 1/2-inch rings, keeping the rings whole as much as possible. Put them in a large skillet, and cover them with the oil. Cook over low heat 15 minutes. Pare the artichokes, leaving them whole and keeping them in a bowl of lemon water until ready to use. Add the carrot and garlic to the onions, cover and cook over low heat until the onions are softened, 15 minutes more. Add the artichokes to the skillet, cover and cook over low heat 5 minutes. While the artichokes are cooking, combine the fennel seeds, peppercorns, salt, bay leaves, vinegar and wine in a small saucepan and bring to a full boil. Pour the mixture over the artichokes in the skillet, and add enough water so the liquid comes about 2/3 of the way up the sides of the artichokes. Cover and cook at a fast simmer until the artichokes are tender enough that a small, sharp knife penetrates the base easily, about 20 minutes. With a slotted spoon, remove the artichokes to a bowl. Increase the heat to high, and cook until the liquid has reduced to a light syrup. You will know it’s done when the liquid barely covers the bottom of the pan and begins to stick slightly. Pour the liquid over the vegetables, cover tightly and refrigerate about 30 minutes or until ready to use. The artichokes are best served cool, or at room temperature.

Each serving: 237 calories; 498 milligrams sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 25 grams carbohydrates; 2 grams protein; 3 grams fiber Servings: 8

Orange Glazed Snap Peas with Carrots

1 (16-ounce) bag frozen snap pea pods
1 medium carrot -- shredded (2/3 cup)
1/2 cup orange juice
1 1/2 teaspoons cornstarch
1/2 teaspoon grated orange peel
1/4 teaspoon ground ginger
1/8 teaspoon salt

Cook pea pods as directed on package-except add carrot to the pea pods.

While pea pods and carrot are cooking, heat remaining ingredients to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute.

Drain vegetables. Pour sauce over vegetables; toss until evenly coated.

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes, cut into 8 wedges each
1 lb red onions, cut wedges
1 lb zucchini, slice thick
2 celery sticks, slice thick
2 tsp garlic, minced
few pinches Salt
1/3 cup parsley, chopped
1 tsp mint, chopped
1/4 cup olive oil, extra-virgin

Divide tomatoes and place half on the bottom of the crock pot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread.