Fresh Vegetable Sides

Flavorful ingredients make good dishes great.

Take advantage of spring and summer, and enjoy these veggies at their peak. Convenience products are pretty good, but farmers market fresh makes a big difference in taste and texture. Peas and cabbage are in now; squash is just around the corner. Use these sides to perk up an ordinary supper, or skip the main dish and have a good of Southern veggie plate. -JOHN MCMILLAN

White Cheddar-and-Squash Casserole

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., COOK: 30 MIN., BAKE: 20 MIN., STAND: 10 MIN.

4 Tbsp. butter, divided

1 medium onion, chopped

3 lb. yellow squash, sliced

2 tsp. salt, divided

¾ tsp. pepper

2 Tbsp. all-purpose flour

1½ cups milk

1 (10-oz.) block white Cheddar cheese, shredded

2 Tbsp. Italian-seasoned breadcrumbs

Garnish: chopped fresh parsley

1. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1½ tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well.

2. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining ½ tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- × 7-inch baking dish. Sprinkle breadcrumbs evenly over top.

3. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired.

Note: To make ahead, prepare recipe as directed; do not top with breadcrumbs. Cover and chill overnight. Remove from refrigerator; let stand 45 minutes. Uncover and top with breadcrumbs; bake as directed.

Hot Boiled Cabbage

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 30 MIN.

1 large cabbage (about 2½ lb.), cut into bite-size pieces

2 green tomatoes, chopped

1 large green bell pepper, chopped

1 cup water

1/3 cup hot pickled banana peppers, chopped

1 Tbsp. vegetable oil

1 tsp. salt

½ tsp. pepper

1. Bring all ingredients to a boil in a large nonstick skillet over mediumhigh heat. Cover, reduce heat, and simmer, stirring occasionally, 25 minutes or until cabbage is tender.

ELMER BURGESS KNOXVILLE, TENNESSEE

Orange-Mint Peas

MAKES 4 SERVINGS

PREP: 5 MIN., COOK: 10 MIN.

Even though fresh is always better, frozen peas work well in this recipe. You don't even have to change the cooking times.

2 Tbsp. butter

3 cups fresh early green peas*

1 Tbsp. grated orange rind

2 Tbsp. fresh orange juice

1 Tbsp. chopped fresh mint

½ tsp. salt

¼ tsp. pepper

Garnish: orange rind curls

1. Melt butter in a medium saucepan over medium heat; add peas, rind, and juice. Cook, stirring occasionally, 8 to 10 minutes or until thoroughly heated. Stir in fresh mint, salt, and pepper. Garnish, if desired. BETH GEWANT BIRMINGHAM, ALABAMA

* 3 cups frozen early green peas may be substituted.

FOR MORE INFO | Two-Cheese Squash Casserole: southernliving.com/features

Copyright Southern Progress Corporation May 2006
Provided by ProQuest Information and Learning Company. All rights Reserved