Recipes from our Family Garden

Oven Roasted Veggie Pizza

Roasting veggies is a quick and easy way to use up those "tired" veggies that no longer look pretty. Not just for pizza, the oven roasted veggies can be added to bottled pasta sauce and used on pasta, or served as a side dish with grilled chicken or fish.

Cooking spray
salt
freshly ground black pepper
1 small yellow squash, cut in half length-wise
1 small zucchini squash, cut in half length-wise
1 small red onion, cut into fourths
1 medium red bell pepper, cut in half
1 teaspoon garlic salt
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried marjoram
¼ cup light cream cheese
¼ cup non-fat French onion dip
1-14-inch pizza crust
½ cup sliced mushrooms

¼ cup toasted sunflower kernels Pre-heat oven to 400º F. Coat the bottom of a large roasting pan with sunflower oil and sprinkle with salt and pepper. Place squash, onion and bell pepper cut side down, lightly brush with sunflower oil and sprinkle with garlic salt, oregano, thyme and marjoram.

Roast vegetables for 20 minutes or until vegetables are easily pierced with a sharp fork, Remove those which are ready and continue roasting until all are done. After cooling, cut vegetables into ½ inch pieces and reserve.

Mix cream cheese and dip together in a small bowl then spread evenly over crust. Divide roasted veggies and arrange on crust. Top with mushrooms and sprinkle with sunflower kernels. Bake for 8-10 minutes or until evenly heated.

4 servings

Per serving -- Calories: 305; Total Fat: 11.6 g; Carbohydrate: 36.6 g; Sat. Fat: 2.3 g; Dietary Fiber: 2.5 g; Cholesterol: 10.5 g; Protein: 12 g; Sodium: 803 mg; Calcium: 171 mg

Louisiana Hot Pepper Sauce

3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped

Simmer vinegar, salt and peppers for 5 to 10 minutes.
Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use; store in refrigerator. Recipe adapted from New Orleans Times Picayune 8/17/95, as typed by U. Taylor.

SPICY SUGAR SNAP PEAS WITH MUSTARD

1 lb. fresh sugar snap peas
1 tbsp. whole mustard seeds
4 tbsp. vegetable oil
4 cloves garlic, finely chopped
1 hot dried red chili
Salt and pepper to taste

Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds.
Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS
& PARMESAN

1 lb. asparagus, trimmed, cut into 1 1/2 inch pieces
1/2 lb. bow-tie pasta
1/2 lb. sugar snap peas or snow peas, trimmed
3 tbsp. olive oil
1/2 c. freshly grated Parmesan cheese

Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately. Preparation time: 20 minutes. Serves: 4.