Directions

Trim cauliflower and separate or cut into small flowerets. Cut carrots into 2 1/2- to 3-inch by 1/2-inch sticks. In 5-quart saucepot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling.
Add cauliflower to water with carrots. Cook vegetables just until tender-crisp. Drain vegetables and rinse with cold water; set aside in large bowl or food-storage container.
In jar with tight-fitting lid, combine oil, vinegar, chopped parsley, sugar, salt, dry mustard, and pepper until well mixed for the marinade. Pour over vegetables; toss and cover. Refrigerate 2 hours or overnight, stirring occasionally.
Just before serving, add olives to vegetables and toss until well mixed. Spoon into serving bowl.
Garnish with parsley sprigs, if desired.

1 pound broccoli raab, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli raab and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

Ingredients

3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided

Directions

In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid.
Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper.
Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil.
Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Yield: 1 dozen.

4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons butter, cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.

Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.