Servings: 5-6

You’ll need:
1 pound fresh green beans, washed thoroughly, ends cut off, kitchen cut about 2-3 inches
3-4 cloves of garlic, minced or use 3-4 heaping tsp., already minced
1/3 cup salad style roasted red peppers from jarred, drained
3 Tbsp. olive oil
1-1/2 tsp. ground black pepper
3 tsp. salt (divided into 2 – 1-1/2 tsp. each)

In a medium Dutch oven or large pan, add 1-1/2 tsp. salt to water and bring to a boil, uncovered, over high heat. Blanch green beans for about 7-10 minutes, until they  “rolling” and rising to the top.

Drain green beans in a colander and set aside.

Drizzle olive oil into bottom of pan. Stir in the minced garlic and saute mixture for about 5 minutes on med-low heat.

Add  in the the blanched green beans, roasted red pepper strips, ground black pepper and remaining 1-1/2 tsp. salt. Continually stir, sauteing the veggies on low heat, for about 15 minutes. Remove from heat and using a regular dinner fork, taste-test one green bean to see if it tastes garlicky. The garlic and oil should be almost golden brown in color.

Serve immediately as a side dish with your favorite fish or  meat and potato recipe, plus a side salad or other healthy grain side dish.

​Karen’s Note: Adding a little bit of ground black pepper for flavor is nice, but adding just a little more will definitely kick this vegetable, garlic green bean and roasted red pepper, side dish up a notch! Enjoy this wonderful veggie side dish for your next get-together meal, cook-out or barbecue!

Servings: 4-5

You’ll need:
1/2 medium Vidalia onion, sliced into strips
1 garlic clove, minced
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium red bell pepper, seeded and sliced into 1/4 x 1-1/2″ strips
1 small yellow squash, ends removed, sliced into medallions and halved
1 small zucchini, ends removed, sliced into medallions and halved
8 oz. button mushrooms, washed, stems removed, halved and sliced
Freshly ground sea salt
Freshly ground black peppercorns

Place a large grill non-stick pan or skillet over medium-high heat or prepare the barbecue (medium-high heat). Melt the butter first, then add the olive oil and let it get hot, but do not allow butter or olive oil to burn.

Working in batches, grill together, while continually stirring, sauteing the onions and minced garlic first. After the onions start to become transparent add the red pepper slices and cook, while continually stirring, for about 3-4 minutes. Next, add the squash and zucchini vegetables and cook, while continually stirring, for about 5-6 minutes. Then add the sliced mushrooms and cook, while continually stirring and sauteing all the vegetables together for about 4-5 minutes, until they begin to reach a nice brown color.

Arrange the vegetables on a medium bowl or serving platter.

Add freshly ground sea salt and black pepper to desired taste.

​Karen’s Serving Suggestion and Notes:  Serve the vegetables immediately as a side dish to your favorite grilled or barbecued meat. The less sodium the better on this wonderful veggie side dish as the natural flavors seem to come out during grilling. Soy butter substitute is okay to use for a full vegetarian dish. Also, this recipe can easily be doubled.

First of all, Egg Froscia is an egg dish something like a Frittata that contains ricotta cheese and spinach or some type of green vegetable.

Frank’s Mom, Noni Verdusco, use to make several different Froscias. Some with spinach, because that was the only way she could get her family to eat spinach. Sometimes she used broccoli, cauliflower and sometimes even Frank’s favorite, potatoes.

There are also different methods for making a good Froscia, but they all start with a frying pan and sauteing the secondary ingredient, which in this post is potatoes. The potatoes can be browned or “fork tender”, then add the egg mixture and let cook by covering with Parmesan cheese and then baking it in the oven, until browned.

The following is the method Frank remembers his mom using, only he cooks the potatoes ahead of time so that they brown evenly, but prefers not to bake it. He just flips it and let the skillet do all of the work!

Also, if you have leftover Grilled Potatoes then you can skip down to the Eggs. (Frank always make a LOT of Grilled Potatoes, so that he usually has leftovers for this recipe).

You’ll need:

3 or 4 medium white potatoes – peeled and halved
1 small Vidalia onion – sliced
1/4 cup of red bell pepper – chopped
Garlic powder
4 Eggs
1/8 cup Milk
2 Tablespoons Lite Butter
2 Tablespoons Olive Oil
Salt
Pepper

Preparation:

(Again, if you have left over Grilled Potatoes then you can skip this section and go to Frying the potatoes – see below).

Place the peeled potatoes in a pan and add enough water to cover the potatoes. Add Salt and Garlic Powder then let come to a boil. Let boil until the potatoes are fork tender (the fork will easily go just past the middle of the potato).

Drain the potatoes and let cool. Then slice the potatoes and prepare to fry them.

Frying the potatoes:

In a skillet add butter and olive oil and heat until the butter is completely melted.

Add the leftover Grilled Potatoes, if you have them, or add the sliced potatoes, sliced onion and chopped red bell pepper.

Fry the potatoes, until they are golden brown.

While the potatoes are browning, mix the eggs, milk, salt and pepper and whisk, until the eggs are fluffy.

When the potatoes are browned, add the egg mixture and cook until the eggs are done. you will need to turn the Froscia (Frittata) over so that both sides are cooked. A wide cooking spatula will be helpful.

For added flavor you can also add diced ham and mushrooms to the potatoes during browning.

Karen’s Serving Suggestion: Serve with my Mango Jalapeno Salsa or my Favorite Salsa. Frank likes to “kick it up a notch” with some very hot habenero sauce. These potatoes can also be served just as a side-dish with any main dish.

Frank’s Note About Cooking Time and Approx. Servings: When using leftover Grilled Potatoes this will only take about 15 or 20 minutes to cook and makes a great quick dinner for 3 or 4 people. As a side dish it should serve 4 to 6 people.