A nice alternative to regular mashed potatoes yet somehow better than sweet potatoes. Probably because they are not that gooey-pecan sweet. There is a bit of brown sugar added, but not enough to make your teeth ache. I served this alongside fried chicken and it worked quite well.

2-3 pounds carrots, cooked, drained & set aside
2 large eggs, beaten
1/4 cup firmly packed brown sugar
4 Tbsp. melted butter
3/4 tsp. baking powder
1 tsp. salt (kosher is best)
1/2 tsp. cinnamon
1/2 – 1 cup orange juice (fresh is best)

Preheat your oven to 375 degrees and lightly butter or spray a 2 quart baking dish, set aside.

The best carrots for this recipe are the baby ones because you don’t have to peel & cut, but use what you wish. To cook – peeled, cut (or whole baby) in a large pot and cover with cold water. Heat to a boil, then simmer for about 20-25 minutes or until they are mashable. Drain well, then in batches place in a food processor or blender to whip/blend well. You can also do this with a hand mixer or by hand – use whatever method you prefer.

Add all the rest of the ingredients and blend well by machine or by hand. Spread in pan and bake this uncovered for at least 20 minutes.

Even those who normally don’t care for sweet potatoes may become converts.

2 large sweet potatoes
1 tsp. kosher salt
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/8 tsp. ground black pepper
1 Tbsp. olive oil

Preheat oven to 400 degrees and get out a large rimmed sheet pan. Peel then cut each potato in half lengthwise; cut each half into 4 slices; dump onto rimmed sheet pan. Sprinkle oil over, set aside.

In a separate bowl, mix the spices together then sprinkle over the potatoes on the sheet pan. With your hands, mix around very well, then make sure that the potatoes are in one, even, single layer. Place into preheated oven for 30-40 minutes. Serve.

On a hot day, this is a great non-cooking meal accompaniment. It’s different and fun to prepare. Serve it as an appetizer with beverages or perhaps even serve alongside your meal. It’s a great light lunch with iced tea or lemonade.

1 jar of roasted red peppers, drained patted dry, & diced
1/2 cup fresh basil or mint, chopped
4 (8-inch) flour tortillas
4 oz. (1/2 a block) of softened cream cheese
Kosher salt
Ground black pepper

Over medium heat, heat a frying pan & cook the tortillas one at a time for only about 15 seconds – until they are warm; flip and repeat. Place on a plate and cover with a towel while you cook all 4 this way.

Spread each of the tortillas with about 2 Tbsp. of cheese and a fourth of the basil and some of the chopped peppers, sprinkle with the salt & pepper. Roll up the tortilla firmly and wrap it in plastic wrap, twisting the ends. Place in the refrigerator for at least one full hour – two hours is even better.

Cut each diagonally into 5 slices and serve.

Not your usual fare, but it just may become a dish you serve often. Best part is that this works very well with the tomatoes that you buy during the cooler seasons.

5-6 medium, firm tomatoes
2 medium onions, diced
2 1/2 cups unseasoned breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano
2 tsp. Italian seasoning
2 tsp. salt
1 tsp. black pepper
1/2 stick butter, sliced

Preheat your oven to 350 degrees. Grease a 9 x 13 baking dish.

In a large bowl, place the diced onions, breadcrumbs, cheese, Italian seasoning, salt and pepper. Mix thoroughly. Slice the tomatoes as thin as you can (not paper thin) and layer the tomatoes in the pan, then sprinkle on a generous amount of the breadcrumb mixture, and keep layering until you have used all the tomatoes – end with the breadcrumbs. Dot with the butter slices.

Place in the oven for 30 minutes, or until lightly browned. Serve hot.

Now I know your probably saying, “What? Why roast it in the oven when I’ve got a grill outside?” Well, my answer would be, “Maybe you need more room, or to try something different.” Only if you asked, of course. This really is good and I hope you give it a try.

8-10 ears corn, including husks
Seasoned Butter – see below

Preheat your oven to 350 degrees. Pull back the husks, but leaving them attached to the stem end. Remove the silk.

Spread the corn kernels generously (though you may still have some left over) with the Seasoned Butter. Pull the husks around the corn and tie a string snugly around the ear, close to the opened end or just pull them closed as best you can.

Lay the corn in a large roasting pan and bake for 40 -50 minutes. Remove the strings and remove the husks and serve.

Seasoned Butter – Combine well
1/4 cup (1/2 stick) butter or margarine, softened
2 1/2 tsp. kosher salt
1-1/2 tsp. dried oregano
1/2 tsp. garlic salt

Please feel free to substitute whatever herbs or spices your family prefers. Sometimes adding a tsp of dried tarragon or seasoned salt is great, too.

Really good mashed potatoes are not hard to make; once you’ve done it, you won’t need this recipe. Some folks use chicken broth instead of milk, they also add chives, grated Parmesan, roasted garlic – add whatever you want. They adapt well. Here’s my blueprint version.

5 lbs. potatoes
2 cups whole milk
1/2 stick butter
Kosher salt
Ground black pepper

Peel potatoes, and leave whole. Place in large pot and cover by 1 inch with cold water. Sprinkle in about 2 teaspoons kosher salt. Turn heat to high and when it begins to boil, turn down to a nice steady simmer and cover. Keep covered and simmer about 30-35 minutes.

During the end of the cooking time, heat the milk and butter together until the butter has melted; set aside.

Drain and place potatoes in a large bowl and mash them down with your potato masher. Now, you can either continue with your masher or switch to a hand-held mixer (like I do) and slowly add the warmed milk mixture until it is the consistency you want. I usually have some of the milk leftover, but I do need to add more pepper. Serve. These reheat well the next day.

It was inevitable for me to roast this too. It’s just so good, how could I not? I think you’ll agree.

1-2 Tbsp. minced garlic
3 Tbsp. extra virgin olive oil
1 head cauliflower, in florets
1 tsp. kosher salt
1/2 tsp. black pepper

Preheat your oven to 425 degrees.

Place the florets onto the pan and add everything else. Mix very well with your hands. Place in oven for 30 minutes. Stir well with a rubber spatula at the 15-minute mark. Taste for seasonings & serve.

This recipe uses frozen spinach, and you don’t even have to thaw it. Can be doubled easily.

1 Tbsp. butter
2 10 oz. packages of frozen spinach
2 minced garlic cloves (from the jar)
1/2 Tbsp. flour
1/2 cup milk, cream, or half-n-half
Ground pepper
Pinch of ground nutmeg

In a large nonstick frying pan, melt the butter. Plop the 2 packages of spinach in and gently cook on medium-low until they are thawed/cooked. Add the garlic and cook about a minute more. Sprinkle the flour over the spinach and stir it in well. Cook for about 2 minutes. Add half the milk and cook about 1 minute longer.

In your blender or food processor, add the spinach mixture with the rest of the milk and blend until pureed, this takes about 2 minutes. Push down occasionally with a rubber spatula.

Transfer back to the pan and stir in the spices. Heat till bubbling then pour into a serving bowl.

If only Popeye had known that this is so much better than the canned stuff. A good way to get the “non-believers” to eat their spinach.

2 eggs – lightly beaten
1 medium onion, chopped fine
2 packages (10 oz. ea) frozen spinach,
    thawed & squeeze/drained well
4 Tbsp. melted butter
2 cups herb-seasoned stuffing mix – (Not the cubed kind)
1 tsp. garlic salt
1/4 tsp. black pepper
1/2 cup Pecorino Romano cheese

Preheat oven to 350 degrees. Lightly grease or parchment paper line a jelly roll (cookie sheet) pan.

In a large bowl, whisk/beat the eggs, then add all other ingredients. Mix well and shape into walnut-sized rounds. Place on cookie sheet and bake for about 20 minutes.