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April 2009
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Baked Buttercup Squash

The squash were gorgeous this week, and I just couldn’t help myself.  (plus they’re passover friendly!)  I got a pale green buttercup squash, and went with a simple oven bake. The oven was pre-heated to 400F while I scooped out the seeds, and set each half up with a teaspoon of margarine, and ample sprinklings [...]

Asian Marinated Green Beans

These green beans weren’t actually marinated…they were cooked with the remaining marinade from the portabella mushrooms, which thickened considerably during that cooking process and created a sauce I just couldn’t throw out. The beans were sautéed in a bit of peanut oil to keep an Asian flavor, and after a couple minutes the remaining marinade [...]