Indian summer Succotash

Indian Summer Succotash
2 Tbsp EVOO
6 Shallots, halved through root end
1/2 sweet potato, peeled and cubed (1cup)
2 1/2 Tbsp lemon juice, divided
2 Zuchinni, cut into 1/4 inch pieces
1 clove garlic, minced (1tsp)
1 cup fresh or frozen corn kernels
1 cup grape tomatoes
Parsely to taste
(the recipe calls for 3 Tbsp coarsely chopped fresh mint rather than parsely, but I tried it and it didn't taste very good to me at all so I cut this out of my recipe)

1) Heat oil in large non-stick skillet over medium heat.  Place shallots cut side down in skillet, and add sweet potato.  Sprinkle with 1 Tbsp lemon juice and 2 Tbsp water.  Cover and cook 4 minutes.  Add zucchini, garlic and 1 Tbsp more water.  Cover and cook 6 minutes or until vegetables are tender.

2)  Add corn, tomatoes and 1 Tbsp lemon juice.  Cook, uncovered, 3 minutes, or until juices thicken.  Stir in parsely and remaining 1/2 Tbsp lemon juice, and season with salt & pepper if desired.

Tweaked from Vegetarian Times September 2012 page 73

NOTE:  I only used a 1/2 cap full of lemon juice, I added Braggs Aminos and more water!  darn Citric Acid allergies!!!

Roasted Shallot, Squash, Grape & Green Bean Salad

Roasted Shallot, Squash, Grape & Green Bean Salad

6oz green beans, trimmed
1 butternut squash, w/4in neck
4 large shallots, peeled & quartered
4 Tbsp EVOO, divided 1 cup red grapes
1 1/2 Tbsp white wine vinegar
1 1/4 tsp finely chopped fresh rosemary
1/4 tsp finely grated garlic
1 large bunch bunch spinach**

1) preheat oven to 425°. Coat large rimmed baking sheet with cooking spray (I used tin foil and spray).

2) Blanch green beans in boiling water 2 minutes. Drain, and rinse under cold water. Set aside.

3) Cut 6 1/2 inch thin wheels from neck of squash. Reserve remaining squash for a another use). Peel and halve squash wheels. *I am not sure what think wheels are, so I just cut some strips :). Toss squash and shallots in bowl with 1 1/2 Tbsp oil and season with salt & pepper if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, seperated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to a foil sheet. Roast squash and shallots 15-20 minutes more, or until browned.

4) Whisk together remaining 2 1/2 Tbsp oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper if desired.

5) Divide spinach among serving plates. Divide squash, shallots, green beans and grapes among serving plates and drizzle with dressing.

ENJOY!

**The recipe called for watercress rather than spinach.. but I love spinach so I used it instead!

This is a Vegetarian Recipe from Vegetarian Times September 2012, page 72 (Cover dish)