Quick and easy veggies

May 5, 2022
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By Paula Dream (AKA Kale Haygood)

Happy Spring, everyone! Things are heating up. So are the cute bunnies I saw at Easter! My traps were full.

In this issue, I’m giving you some very short recipes that are quick and, hopefully, will not heat up your kitchen too long. You can mix and match these items with almost any dish. Yummy yummy! 

Hope you are already planning your summer fun. It’ll be here soon! 

See you next issue.

HAMBURGER CORN SOUP
1 pound of ground beef
1 large onion, diced
2 cans sweet corn, undrained
2 cans of cream-style corn
2 potatoes, peeled and cubed
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon black pepper
Water, as needed

In a skillet, brown ground meat until done and drain. Place ground meat in a Dutch oven and add all remaining ingredients. Cook on the cooktop, covered, for about 45 minutes on medium-low heat, stirring occasionally. Cook until potatoes are tender. Add additional water if needed to desired consistency. Serve with cornbread.

BACON-WRAPPED ASPARAGUS
5 strips of bacon, cut in half lengthwise
1-1/2 pounds asparagus, tough ends trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 tablespoons maple syrup
Black pepper to taste

Divide asparagus into 10 bunches and wind bacon around each bunch. In a baking dish, layout separate bunches and drizzle with olive oil and syrup, turning to coat. In a separate baking dish, arrange bundles on a rack. Season. Roast in a 350-degree oven for about 30 minutes.

HONEY ROASTED RED POTATOES
1-pound red new potatoes
1/4 cup onion, diced
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
Salt and pepper to taste

Wash potatoes. Cut potatoes into bitten pieces. Place in a large bowl. Add all ingredients except parsley. Mix well to coat potatoes. Place potatoes on a foil-lined baking sheet. Arrange parsley sprigs over potatoes. Cook in a 350-degree preheated oven for about 30 to 45 minutes. Season more, if needed.