Broccoli-Carrot-Swiss Casserole ‡

This is another excellent way to eat veggies that you are not particularly fond of when prepared by themselves. It makes a splendid side dish for roasted leg of lamb or Chicken-Ham Russian†.

• 1/3 cup white onion, grated
• 1 medium carrot, grated
• 1 cup chopped or grated broccoli caps
• ½ cup Swiss cheese^*, grated
• ¼ Parmesan cheese, grated
• ¼ cup dry white wine
• ¼ cup X (or one real egg)
• ½ tsp <salt>
• ¼ tsp freshly ground black pepper
• 1 tsp Maggi® sauce (or 1 oz soy sauce)
• 6 cloves garlic, grated

Mix all ingredients together in a bowl of sufficient size and then transfer the mixture into a greased or non-stick covered microwavable dish. Nuke† for 10 minutes at half power, then another 10 minutes at one-third power. Let rest for 10 minutes before serving.

Kale (see Greens) ⁑

None of my cookbooks has a section devoted to kale. They all just say “kale (see greens).” I can find plenty of kale recipes on the internet, but most seem to call for sautéing in copious amounts of oil. Phooey!, I said. It’s not rocket science (and I should know). How hard can it be to make kale a fine, low calorie side dish? So here’s my take on a simple preparation that is not your regular ”greens” recipe. It goes particularly well with lamb.

• 1 bunch kale, ribs removed and diced, leaves sliced
• 2 tbsp Teriyaki sauce
• 2 tbsp balsamic vinegar
• ¼ cup onion, sliced thin
• ¼ cup water
• 1 tbsp butter substitute powder
• 2 tbsp bacon bits

Cut the center ribs from the kale and dice. Then, add these to a sauce pan.

Pile the remaining leaves, roll up, and slice in a chiffonade manner. Add to the sauce pan.

Add all the other ingredients and mix well. Bring up the heat and braise for 15 minutes. Serve.

Serves 2–4, depending on appetite.