3 tablespoons vegetable oil
6 cloves garlic, minced (or to taste)
1 onion, halved and sliced thin
4 cups shredded zucchini, length-wise into long spaghetti-like strips
1/2 cup nonfat milk
4 ounces nonfat cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
fresh nutmeg, to taste
grated Parmesan cheese (optional)

1- Heat the oil in a skillet over medium heat. Stir in garlic & onion, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
2- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt, pepper, nutmeg, to taste, and sprinkle with Parmesan cheese.

Serves 4

4 cups peeled turnip matchsticks (2 x ¼ “ )
2 cups quartered and thinly sliced onions
5 Tbsp olive oil
1 Tbsp minced fresh oregano (1½ to 2 tsp dried)
¼ tsp salt
â…› tsp grd. black pepper
4 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
8 cups rinsed, stemmed and sliced greens ( Swiss chard, collards, kale, turnip, or mustard greens)

Preheat the oven to 350º. Oil a baking sheet. (or use nonstick foil)

Place the turnips and onions in a bowl and toss them with 4 Tbsp of the olive oil and oregano. Spread evenly on the baking sheet and sprinkle with the salt and pepper.

Bake for 20 to 30 minutes, or until the ends of the turnip matchsticks are golden brown and crisp. Remove them from the oven and set aside.

In a nonreactive pan, cook the garlic in the remaining 1 Tbsp. of olive oil just until soft. Add the crushed red pepper, if using, and the greens. Cook, stirring often, for about 15 minutes until the greens are tender. Remove from the heat. Serve the greens in a large serving bowl or on a plate, topped with the toasted turnips and onions.

1 pound fresh green beans, trimmed
1 Tbsp olive oil
2 cloves garlic, minced
8 oz. sliced fresh mushrooms
1 teaspoon finely grated lemon zest
1/4 cup chopped walnuts (Optional: toast lightly in a dry pan over medium heat until fragrant)
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain into colander; rinse green beans under cold water to stop cooking and keep their bright color; drain well. In large nonstick skillet over medium heat saute mushrooms in olive oil until tender and their juices have evaporated, about 8-10 minutes. Stir in green beans; heat through. Top with walnuts, cheese, salt, and pepper to taste.

Serves 6

1-1/2 lb. fresh asparagus spears
2 to 3 cloves garlic, thinly sliced
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Directions

1. Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15×10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

2. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.

1/2 cup Swanson Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon black pepper
1 large red onion, thickly sliced
1 large green or red pepper, cut into wide strips
1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
2 cups large mushrooms (about 6 ounces)

Mix broth, thyme and black pepper. Brush vegetables with broth mixture.

Place vegetables on lightly oiled grill rack over medium-hot coals. Grill 10 minutes or until vegetables are tender, turning and brushing often with broth mixture.

VARIATION: Oven: Place vegetables on rack in broiler pan. Brush vegetables with broth mixture. Broil 4 inches from heat 15 minutes or until vegetables are tender, turning and brushing often with broth mixture.

Makes 6 servings

This recipe created by Swanson.

2 cups green beans, trimmed
1 teaspoon acceptable margarine
Cooking spray
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Cook beans in boiling water 2 minutes. Drain and plunge beans into ice water; drain.Melt butter in a small nonstick skillet coated with cooking spray over medium heat. Add beans, salt, pepper, and garlic; cook 2 minutes or until heated.

Serves 2

1 pound fresh green beans, trimmed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons acceptable margarine
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.

Serves 4

2 pounds fresh asparagus
1/3 cup sun-dried tomato sprinkles
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1 garlic clove, minced

Steam asparagus, covered, 4 minutes. Place in a shallow dish.

Combine the tomato sprinkles and remaining ingredients in a bowl. Spoon evenly over asparagus. Cover and chill 2 hours.

1 lb asparagus- peeled, trimmed, and halved lengthwise if very thick
2 Tbsp. pine nuts
1 Tbsp. lime juice
2 Tbsp. olive oil
1/4 tsp. kosher salt
2 oz goat cheese

Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3-4 minutes. Drain. Meanwhile, in a skillet, lightly toast the pine nuts over med-high heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, oil, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.

Serves 4

6 golden chanterelle mushrooms
1 Tbsp. Smart Balance or other acceptable
1/2 garlic clove
1/2 shallot, minced
Salt and pepper to taste
1 tsp. chopped fresh chives

Trim, wash, and dry the mushrooms; cut them into slices. In a saute pan or skillet, melt the butter and saute the garlic and shallot over medium-low heat until the shallot is translucent. Add the chanterelles and saute for about 2 minutes. Remove from heat, season lightly with the salt and pepper, and sprinkle with the chives.

Serves 2