Tasty Recipes For Wonderful Spring & Summer Vegetables


One of the best things about spring and summer is all the fresh vegetables available for our tables. Whether you have your own vegetable garden, visit a local farmers market or just pick them up at the grocery store, be sure to include lots of these delicious vegetables in your diet! Here are a few recipes that you can use to add more veggies to your menus. Roasted Cauliflower with Rosemary is a great way to prepare cauliflower in a healthy way. Creamed Asparagus and Tomato combines two of our favorite Spring vegetables and Oven Okra combines tomatoes, onions, and green bell peppers with this great vegetable from the South.


1 head (about 2 1/2 lbs) cauliflower, cut into florets
4 1/2 tsp olive oil
3/4 tsp rosemary
1/2 tsp salt

In a large mixing bowl, toss cauliflower florets with oil, rosemary and salt until well coated. Arrange in a single layer in an ungreased large baking pan. Roast, uncovered, at 450 degrees for 25 to 30 minutes or until cauliflower is lightly browned and tender. Stir occasionally.

3/4 cup serving = 44 calories, 4 g carbs, 2 g protein


2 lbs fresh asparagus spears, trimmed
1/3 cup mayonnaise or salad dressing
1 1/4 tsp lemon juice
1/4 tsp salt
pinch black pepper
1 med tomato, peeled, diced, drained

Cook the asparagus in boiling salted water until tender, about 10 minutes. Meanwhile, in a small saucepan over low heat, combine mayonnaise, lemon juice, salt and pepper; heat through. Stir in tomato and remove from heat. Drain the asparagus and place in serving dish. Pour tomato mixture over asparagus.

Yield: 6 to 8 servings


3 cups sliced fresh okra
1 cup chopped tomato
1 cup chopped onion
1 cup chopped green bell pepper
1/2 tsp salt
1/4 tsp black pepper

Spray a 13x9x2-inch baking dish with non-stick vegetable cooking spray. Spread okra over bottom of pan. Layer tomato, onion, and green bell pepper over the okra. Cover pan loosely with aluminum foil. Bake for 1 hour or until okra is tender. Stir occasionally during baking.

8 servings: per serving, 30 calories, 6 g carbs, 1 g protein


For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her old-fashion recipes, visit http://grandmasvintagerecipes.blogspot.com