Vegetable Recipes


1/2 pound navy beans, rinsed, soaked and drained (see bean prep instructions)
Water to cover
Salt to taste

1/2 pound green beans, trimmed and steamed tender-crisp
2/3 cup chopped onion

2 tsp Dijon-style mustard
3 tbsp balsamic vinegar
1 tsp Worcestershire sauce
1/4 cup chicken broth
2 tbsp olive oil

1. In small bowl whisk together the dressing ingredients. Set aside.
2. In  medium pan over moderate heat,cook the drained navy beans in water to cover by 3 inches for 30 minutes or until the beans are just tender. Let them stand 10 minutes. Let cook until they are just warm.
3. Drain the navy beans nd toss with half of the dressing.  Let them marinate in refrigerator for at least one hour.
4. Near serving time toss the green beans with the remaining dressing.
5. To serve, place the green beans in the center of a serving dish, arrange the navy beans around the green beans, and sprinkle the entire salad with the onion. Serve at room temperture.


6 medium beets
2 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
fresh thyme

Scrub beets and pat dry.  Make an aluminum foil packet, add beets and drizzle with olive oil,vinegar, salt pepper and thyme.  Close the packet by crimping the edges tightly.  Place packet on a baking sheet and bake at 350 for 1 and 1/2 hours.  Beets are done when they can be pierced easily.
Cool, peel and slice.


Slice zucchini into strips. Place sliced zucchini in a zip lock bag.  Add 1 to 2 tbsp lemon pepper. Allow to marinate. In a couple hours, the texture changes and you have delicious "pickles".