Vegetables

I get tired of eating the same vegetables over and over. After all, how much broccoli can one person eat? So I have a recipe for a couple of interesting vegetable side dishes.

Summer Squash Sautee
3 medium yellow squash
2 medium green squash or zucchini
1 large onion
1 large green bell pepper
2 medium carrots
3 tablespoons margarine or butter
1/2 teaspoon salt
1/2 teaspoon each salt, pepper, dried basil, dried thyme and dried rosemary (I tend to put half as much salt as requested because it's a bit too much salt for us)

Slice the squash, zucchinin and onion in to 1/4 inch slices. Julienne bell pepper and carrots.
Heat butter in large skillet over medium heat; add vegetables and spices.
Cook, stirring continually, until tender, about 10 minutes.
Remove to a serving bolw and serve with a slotted spoon. Serve immediately.

Sweet Glazed Carrots and Parsnips
8 medium carrots
4 medium parsnips
2 cups apple juice
2 cups water
3 tablespoons butter
1/3 cup honey
2 tablespoons lemon juice
1 tablespoon fresh chopped mint OR 1 teaspoon dried mint
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper

Peel carrots and parsnips; cut into 1/4 inch rounds. Combine carrots, parsnips, apple juice and water in large pot.
Bring veggies to a simmer over medium heat; simmer 10 minutes, until tender; Drain and discard liquid.
Add butter, honey, lemon juice, salt, nutmeg, pepper and mint. Stir well.
Cook uncovered over medium heat, stirring, until vegetables are glazed.

Perhaps you'll use one of these at your Thanksgiving meal this year.