Baked Cauliflower
Submitted by Renee Wiest

I can’t remember where I got this recipe.  However, my family is not crazy about cauliflower but this recipe they love!
Ingredients:
•1 large head of cauliflower 
•4-6 Tbsp butter
•1/4 cup fine bread crumbs 
•1 teaspoon chopped parsley 
•3 to 4 teaspoons grated Parmesan cheese
Preheat oven to 350°.  Wash and break the cauliflower into flowerets. Place in steamer or colander over water and steam, covered, for ten minutes, or cover with water and cook until not quite tender. While cauliflower is cooking, melt the butter or margarine, add the bread crumbs, and stir until lightly browned. Drain the flowerets and dip them in the hot bread mixture covering each completely. Place each in a casserole and pour the remaining bread crumb mixture over the cauliflower. Sprinkle with parsley and Parmesan cheese. 

Bake in a preheated 350° oven for 20 minutes.
Recipe serves 4 to 6.



Roasted Rosemary Beets
Submitted by Renee Wiest

This is a very simple (only 3 ingredients!), general recipe with no exact amounts.  Make it to fit your family!

Ingredients:
Fresh beets, peeled and cut into 1 inches cubes
Olive Oil
Fresh Rosemary, chopped very fine (I use my Pampered Chef chopper)

Put cubed beets into large bowl and drizzle with olive oil.  Add Rosemary.  Toss till lightly coated.  Spread on a cookie sheet and roast in oven at 350⁰ for 20 minutes.



Curry Roasted Butternut Squash
Submitted by Renee Wiest
Taken from Food and Wine Magazine

2 large butternut squash – peeled and cubed
1 can chickpeas – drained and rinsed
¼ cup olive oil
1 tablespoon curry powder
¼ teaspoon cayenne pepper
Salt and pepper to taste

Preheat oven to 375°. In a large bowl toss the butternut squash with chickpeas, olive oil, curry, cayenne and season with salt and pepper. Spread the squash cubes and chickpeas on a large rimmed baking sheet and roast for 1 hour or until tender.
Can eat as is or ……
3 cups plain whole-milk yogurt
¾ cup finely chopped cilantro
3 tablespoons fresh lemon juice 

Stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
Spoon the roasted butternut squash and chickpeas onto a platter and drizzle ½ cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.



Ginger Mint Dressing

½ cup freshly grated ginger
1 ½ cups EVOO
1 ½ cups fresh Squeezed Lemon Juice
1 cup finely chopped fresh mint

Combine ingredients and blend for 30 seconds in a blender. Add more mint or your favorite spices to taste. Great on salads, great for tossing with steamed veggies or drizzling over fresh veggies!



Greek Cabbage Slaw
Renee Wiest

This recipe is based on a similar slaw I tasted from Whole Foods.  When I made it I didn’t measure anything so these are all approximates.  Sorry!

Approximately 4-6 cups chopped cabbage, green or red (red makes a prettier salad!)
1 Roma tomato, diced
½ large cucumber, diced
Approx. 1/3 cup Feta cheese, crumbled
Approx. 1 cup Kalamata olives, pitted
Mix all together

Dressing: 
Once again, I didn’t measure anything so these are approximates
¾ - 1 cup EVOO
¼ - ½ cup red wine vinegar
Juice of ½ lemon
2 cloves garlic, chopped
Approx. 1 Tbsp basil
Approx. 2 Tbsp oregano
1/3 tsp sea salt
¼ tsp pepper
Pour over cabbage mixture and blend well.



Kale Salad
Renee Wiest
Adapted from a salad from Elwood Thompson

5-7 large leaves of Kale broken into bite size pieces
2 carrots shredded
½ cup Pine nuts
1 cup Sundried tomatoes sliced thin
1/3 Red onion sliced thin
¾  cup halved Kalamata olives 

Toss all together in a large sald bowl

Dressing:  Combine in a jar and shake well;
½ cup Apple cider vinegar
Juice of 1/3 Lemon 
½ cup Olive oil
2 tsp. honey



Strawberry Mint Salad Dressing
Renee Wiest

1/4 cup extra virgin olive oil
1/4 cup Chianti red wine vinegar
1/4 cup raw honey
10 fresh strawberries
10 fresh mint leaves
Combine ingredients and blend for 30 seconds in a blender. Drizzle over your favorite greens or cooked or raw vegetables.



Ratatouille Nicoise
Submitted by Renee Wiest

This is a recipe I got years ago from a neighbor in MN.  It’s a great autumn recipe as these ingredients are in season then. I usually make a huge recipe of it in the fall and then freeze it in portions to use through the winter.

Ingredients:
3 cups chopped onion (about 4 medium onions)
3 tomatoes chopped
3-4 med. Zucchini, sliced
1 med sized eggplant, peeled and cubed
3 red or yellow peppers, seeded and cut into strips
½ c. olive oil
3 garlic cloves chopped
½ cup chopped fresh basil or ¼ cup dried flakes
S&P to taste toward end of cooking time

Combine all ingredients in a large pot.  Cover and simmer over low heat for about an hour or until vegetables have released their liquid and blended flavors.
If you like it less soupy, to reduce liquid, remove the lid and continue to simmer another 20 minutes.  
This can be topped with cheese and served as a vegetable casserole.  I scoop it over rice, top it with shredded Dubliner cheese and serve.  You can also combine it with Italian sausage. 
It freezes well.



Vegetable/Fruit Salad
Renee Wiest

Chop up fine and mix together in equal amounts as many of the following as desired:
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cucumber
Green pepper
Swiss Chard
DO NOT USE ONIONS-onion will over-power every other flavor.  The original recipe included lettuce and tomato but I don’t use them because they don’t hold up well after being chopped.  

Last, add the following also chopped fine and also in equal amounts:
Apples
Dried Currants 

Can mix and eat as is or can add the following sweet and sour dressing 
Scant ½ cup honey
Scant ½ cup apple cider vinegar
1/3 cup olive oil
1/4 tsp salt
1/4 tsp celery seed, optional
Mix together and shake well before pouring over salad. 
You could substitute a bottled Sweet and Sour, Catalina or Poppy Seed dressing, but it’s not nearly as good!


Vegetables
The following are wholesome, healthy, whole food recipes for a healthier lifestyle for you and your family.  The ingredients are whole foods that are generally found in your grocery store.  However, some ingredients may need to be purchased at a natural foods grocery.
This collection of recipes was recently begun (January 2011) by myself and the customers of Good Health Herbs.  I hope to expand it into many recipes as more are submitted.
Enjoy