Baked Breadcrumb Eggplant

1 Eggplant
2 tsp vegetable oil
1/4 cup Italian breadcrumbs

Clean and slice the eggplant. You will have to allow the eggplant to rest so that all of the water can escape. Place the slices on a few paper towels for a couple of minutes and dab the tops to help extract the extra juices.

If you skip this step the end result will be soggy. After drying the eggplant out, rub oil on each side and dip in your Italian breadcrumbs. Bake at 400 for about 20 minutes or until starting to brown.
OPTIONAL- Use an egg instead of oil for a thicker breading.

Simple Sizzled Squash

2 Yellow squash
2 tsp vegetable oil
1/8 tsp rosemary
1/8 tsp garlic powder
1 pinch of salt
1 pinch of pepper

Clean and chop the squash. Go ahead and throw them into your skillet, preferably an iron-skillet if you have one. Add the rest of your ingredients and toss until all squash is coated. Cook on medium-high heat keep a close watch and stirring frequently. You may need to add a few more drops of oil if it starts to stick. Cook until squash is tender as you prefer. I like to cook mine until some of the squash get a nice brown sizzled coating to it and it is really tender. Another simple and fast recipe to add to the collection!

Baked Fresh Asparagus

Ingredients Needed:

Asparagus (about 1 bunch)
2 tsp vegetable oil
1 pinch of salt
1 pinch of pepper

This is a very simple asparagus recipe but it tastes great!  First, rinse asparagus until clean then chop off about 1 inch of the cut ends. Sometimes you need to chop off more since the whitish colored part is really tough, even after cooked. Preheat oven to 400 degrees. Drop asparagus into a pot of boiling water and boil for 5 minutes.

Next, drain them. Put the asparagus on a cookie sheet/pan and drizzle the vegetable oil over top then season with the salt and pepper. Roll them around on the pan until oil and S&P are evenly distributed. Cook in oven at 400 for approximately 15-20 minutes. By boiling it first you ensure that it is soft and by baking it you will get a slight crisp on the asparagus tips with almost a grilled flavor. Yum!

Fried Potatoes

2 lbs Potatoes (GOLD)
1/2 Onion (small)
1/8 Cup Vegetable oil
2 tsp Salt
1 tsp Pepper
1/4 tsp Garlic powder (optional)

Clean and cube potatoes (don't peel them!), chop onions, then add to heated oil in skillet. Mix in salt and pepper and garlic powder. Cook on high for the first 5 minutes to brown the potatoes, stirring frequently. Cook for another 15- 20 minutes on medium heat, stirring occasionally. The larger the chunks of potato, the longer you will cook. Cooking them too long will cause them to fall apart into mush, so be careful and remove from heat when you see they are tender and thoroughly cooked.
*TIP You may have to add a few more teaspoons of oil while it cooks if you see they are starting to scorch.