I like roasted veggies tossed with pasta and tons of parmesan mixed in.
Chunk up a bell pepper, onions, yellow squash, zucchini, mushrooms, and add some peeled garlic cloves on a baking sheet. Generously season with salt and pepper and drizzle with olive oil. Roast at 400° about 20 minutes. Toss with cooked penne and grated parmesan.
Most of my recipes are at home, but I like yellow squash casserole. And Corn Souffle. Neither are boring. I’ll try to post them this weekend.
To cook squash or pumpkin, I usually cut in half, scoop out the seeds, place on a baking sheet cut side down, pour just a little water on the baking sheet (like a half inch), and pop in the oven to bake. Then when it comes out, I don’t take the peel off the squash, I take the squash off the peel. Either I just turn it over and eat it with a spoon (after dressing it with butter and salt or whatever), or I take a big serving type spoon and scoop all the flesh out of the peel.
I think of chicken pot pie and stir fry as the best way to use up any veggies you have. Just throw them in. Obviously bok choy works better in stir fry while potatoes probably work better in the pot pie.
You can make mashed carrots, cauliflower, and parsnips like you would mashed potatoes.
Zucchinni (sp?) gets cut into half moons and sauteed with butter, salt, pepper, and usually some finely chopped (or morar and pestled) rosemary.
I would put my sugar snap peas in a salad but none of them have ever made out of the garden without being eaten as of yet.
Beets get peeled with a peeler, sliced, and roasted with olive oil, salt, and pepper in the oven. Then dressed with a little balsamic when they come out.
My problem is radishes. What does one do with radishes besides slice and include with a salad?