Braised Green Beans & Summer Vegetables

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
1/2 cup white wine 
1 pound green beans, trimmed 
1 medium summer squash or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese

Instructions:

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
Nutritional Information
Makes 6 servings, about 1 cup each
Nutrients Per Serving 
Calories: 92 
Protein: 3 gm 
Fat: 4 gm
Saturated Fat: 1 gm     Monounsat Fat: 2 gm
Carbohydrate: 10 gm     Fiber: 3 gm 
Cholesterol: 2 mg     Vitamin A: 689 IU
Vitamin C: 22 mg    Calcium: 84 mg 
Magnesium: 12 mg    Potassium: 290 mg
Sodium: 158 mg

Roasted Cauliflower

Need something yummy for a weeknight meal? The simplicity of this recipe is a great option. The secret to successful roasting is to slice the florets, creating a flat surface. Even the most indifferent can be converted by the nutty flavor brought out by the roasting!

Ingredients:

8 cups bite-size cauliflower florets (approx. 1 med head)
2 Tbl. extra-virgin olive oil
1/2 tsp. salt freshly ground pepper to taste

Instructions:

Preheat oven to 450

Place cauliflower in a large bowl with oil, salt and pepper and toss to coat evenly. Spread florets on baking sheet and roast, stirring once, until tender and lightly browned. (25-30 min.)  Serve hot or warm.

Yields: 4-6 servings