1 1/2 lbs fresh asparagus, trimmed
1 tbs butter OR margarine
1 tbs flour
1 cup half-n-half
1/2 tsp chicken bouillon granules
1/8 tsp nutmeg
1/8 tsp salt
1/2 cup shredded swiss cheese
2 tbs crushed butter-flavored crackers

in a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. arrange spears in the bottom of a greased 1 1/2 qt baking dish; set aside and keep warm. in a small saucepan, melt butter over low heat. add flour, cook and stir for 1 minute. whisk in the cream, bouillon, nutmeg and salt; bring to a boil over medium heat. cook and stir 2 minutes. remove from heat; stir in cheese until melted. pour over asparagus. sprinkle with cracker curmbs. broil 6″ from heat 3-5 minutes or until lightly browned.

4-6 servings

1 1/2 lbs fresh spinach, washed, stemmed, and torn into small pieces
2 tbs roasted garlic oil OR olive oil
1/2 cup water
salt and pepper to taste
pinch of grated nutmeg
3 tbs heavy cream (optional)

dunk the spinach in cold water. in a wok or large casserole over medium-high heat, heat the oil and toss the wet spinach into it. stir-fry 3-4 minutes, until the spinach turns a rich green and begins to wilt. add the water, cover, reduce the heat to medium, and braise, stirring often, until the water is gone, about 6 minutes. remove from the stove and allow to finish cooking in its own heat. season with salt and pepper, nutmeg, and the cream, if you wish. serve hot.

serves 4-6

1 med head cauliflower, cut into small florets
1/2 cup mayonnaise
1 1/2 tsp freshly squeezed lemon juice
1/2 tsp dry mustard
salt and pepper to taste
1/2 cup chopped fresh chives
2 egg whites
2 cups plain bread crumps
1 cup grated parmesan cheese

preheat the oven to 350 degrees. steam the cauliflower over boiling water until just tender, about 10 minutes. while the cauliflower cools, combine the mayonnaise with the lemon juice, mustard, salt and pepper, and chives. beat the egg whites until stiff and fold the seasoned mayonnaise into them. gently fold the cooled cauliflower into 1/3 of the mayonnaise mixture and turn into a buttered souffle dish. spead the remaining mayonnaise (jiggle the dish to make the mayonnaise sink down). combine the bread crumbs with the cheese and sprinkle over the mayonnaise. bake 25 minutes, or until the top is golden brown. serve at once.

serves 4-6

6 cups small brussels sprouts
2 tsp walnut oil
salt and pepper to taste
3/4 cup grated fontina cheese
3/4 cup parmesan cheese
3/4 cup light cream OR whole milk
1 tbs minced fresh parsley, for garnish

preheat the oven to 425 degrees.

steam the sprouts 20 minutes over boiling water, until just tender. oil a casserole dish and arrange a layer of sprouts in it. season with salt and pepper. combine the cheeses and sprinkle over the sprouts. repeat the layers. pour over the cream or milk, then bake until the top begins to brown, about 10 minutes. garnish with minced parsley. serve hot.

3 qts water
1 tsp salt
2 tsp snipped fresh dill OR dried dill
1 1/4 lbs green beans, stemmed and frenched OR 2 (10 oz) pkgs frozen green beans
3 tbs butter
salt and pepper to taste
6 fresh dill sprigs for garnish (optional)

bring the water to a rapid boil in a lg saucepan over high heat. add the salt and the dill, then by the handful, drop in the beans. boil rapidly, uncovered, 6-8 minutes, or until the beans are fork-tender. (for frozen beans, cook following pkg direction in water flavored with salt and dill.) drain the beans, return them to the pot, and shake the pot over the heat to dry the moisture. add the butter and toss the beans in it. season with salt and pepper, and garnish wih dill springs, if desired.

serves 4-6