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Garlic Green Beans

4 garlic cloves, minced

3 tablespoons olive oil

2 pounds fresh green beans, trimmed

1/2 cup chicken broth

1 teaspoon sugar

1 1/4 teaspoons salt

1/4 teaspoon pepper

Sauté garlic in hot oil in a large skillet over medium-high heat; add beans, tossing to coat.

Add broth and remaining ingredients. Cover, reduce heat, and simmer 10 minutes or until green beans are crisp-tender.

Yield: 4 to 6 servings

Zucchini and Summer Squash Casserole

Ingredients

• 1 1/2 tablespoons unsalted butter, divided

• 2 tablespoons olive oil

• 1 cup chopped onions

• 1 1/2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon minced garlic

• 2 pounds summer squash (about 6 medium), sliced into thin rounds

• 2 pounds zucchini (about 6 medium), sliced into thin rounds

• 1 teaspoon finely chopped fresh thyme leaves

• 3 large eggs

• 1/4 cup heavy cream

• 1 cup crushed butter crackers

• 1/2 cup grated Parmesan cheese, optional

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.

Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.

Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

Penne with Butternut Squash and Goat Cheese

Ingredients

• Vegetable oil cooking spray

• 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes

• 1 onion, diced into 1/2-inch pieces

• Olive oil, for drizzling

• Kosher salt and freshly ground black pepper

• 1 pound penne pasta

• 1 cup (8 ounces) goat cheese, crumbled

• 1 cup coarsely chopped walnuts, toasted (see Cook's Note)

• 1 packed cup chopped fresh basil leaves

• 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Veggie Pizza! It's a family recipe and everyone always loves it. It stays good for a while and is great as a snack. I'm a college student too by the way and have been a vegetarian for almost 9 years. Ingredients: Two 8oz softened cream cheese 2/3 cup mayonnaise 1 TBLS Dill 1/4 tsp. black pepper Two 1/2 TBLS finely chopped red onion 1 red pepper 1 green pepper 1 yellow or orange pepper Six 8oz finely chopped broccoli (about 2 handfuls) 2 Pillsbury Crescent rolls 4oz finely shredded Kraft Cheddar Classic Melts Mix following ingredients together: Two 8oz softened cream cheese 2/3 cup mayonnaise 1 TBLS Dill 1/4 tsp. black pepper Two 1/2 TBLS finely chopped red onion Chop: 1 red pepper, 1 green pepper, 1 yellow pepper Six 8oz finely chopped broccoli (about 2 handfuls) Assemble: Take 11 x 7" baking sheet. Roll out 2 Pillsbury Crescent rolls (arrange them to cover the bottom of the baking sheet completely, making sure the seams are secure and connected together). Bake for about 10mins (until golden brown) at 375 degrees. When Crescent roll crust is cooled, spread the cream cheese mixture on top. Spread the peppers and broccoli to cover evenly. Cover and pack on lightly 4oz finely shredded sharp cheese (use Kraft Cheddar Classic Melts. It's colorful and sharp). Enjoy!

Recommend a simple vegetarian cooking Thai style

Penne Pasta with broccoli olive oil and garlic

you will need 1 box of penne pasta. 1 10oz or more bag of frozen broccoli, 1 cup of olive oil, about 3 gloves minced garlic and optional salt, pepper, garlic powder, and red pepper flakes.

add cooked broccoli to cooked penne pasta add olive oil and minced garlic and stir. Add salt pepper garlic powder and red pepper flakes to taste.

Simple and delicious!

Tons.

Check out www.vegweb.com.

It's super yummy and way too simple:

Boil rice.

Steam veggies (broccoli, carrots, squash, whatever).

Combine.

Add soy sauce.

Eat!

Oh an easy one you say? Well just put a cabbage on a serving tray, and eat it how normal people would eat a roast.

yeh