Ingredients
1 package frozen puff pastry, thawed in the fridge overnight
2 tablespoons olive oil
2 medium onions, finely diced
3/4 pound spinach, chopped (I used Swiss Chard.) 
1 cup water
2 large cloves garlic, minced
3/4 teaspoon dried dill
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 large eggs, plus 1 large egg yolk, beaten together
3 ounces feta cheese, crumbled
2 tablespoons pine nuts

Instructions
1. Heat oven to 375*F.  Cut each sheet of pastry into 12 squares.  Stretch squares a bit and pat one into each cup of two mini muffin tins.  Cover tins with plastic wrap and refrigerate while making filling. 

2.  Heat oil in large skillet over medium heat.  Add onion and cook until tender and starting to brown, about 15 minutes.  Increase heat to medium-high and add spinach and water.  Cover skillet and cook 8 minutes, stirring occasionally. 

3. Decrease heat to medium and stir in garlic, dill, pepper flakes, salt and pepper, and cook, uncovered, until very tender, about 10 minutes, stirring occasionally.  Stir in lemon juice and remove from heat.  Cook slightly then stir in eggs, feta, and pine nuts. 

4. Spoon spinach mixture evenly into puff pastry cups.  Bake until pastries are puffed and golden, about 24 minutes.  Serve hot, room temperature, or cold – it’s all good. 

Photo

Comments
This recipe is from An Edible Mosaic.  I seem to recall that I served these with Avgolemono on a day when we had company for lunch.  Does that mean I made this recipe at Thanksgiving, 4 months ago?!  Ack.  I’m so far behind.  These were really super delicious.  Super easy to bring together too! 

Ingredients
1 1/2 pounds green beans, ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
1. Heat oven to 425*F.

2. Spread green beans on baking sheet then toss with olive oil, salt, and pepper.  Transfer to oven and cook until lightly caramelized and crisp-tender, about 12 to 15 minutes.  Stir halfway through cooking time. 

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Comments
This recipe is from Emeril of Food Network.  It’s super simple and a nice way to cook a veg when your stovetop is full up.  Roasting vegetables is a newer thing in the scheme of my cooking experience, but I’ve really come to love the simplicity in the preparation as well as the nice browning that the veggies get.  You can use any sort of seasoning you like, depending on your own palate and what you’re serving these with.  I’ve been loving the Country French Vinaigrette from Penzeys. 

Ingredients
1 cup mayonnaise
1/2 cup sour cream
4 tablespoons cider vinegar (I used red apple balsamic.)
1 1/2 teaspoon sugar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon black pepper
2 pounds green cabbage, quartered, cored, and thinly sliced, about 8 cups
3 medium carrots, shredded

Instructions
1. Whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper in a large bowl until combined well.  Toss with cabbage and carrots.  Let stand, uncovered, tossing occasionally, until wilted, about 30 minutes.  Serve at room temperature or chilled. 

Photo

Comments
This recipe is from epicurious.com.  I thought it had a lot of potential but I did not like the cabbage being as wilted as it was.  If I make this again, I think I’ll only wilt it for 15 minutes or so. 

Ingredients
1 large head broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 tablespoon lemon juice
1/4 cup Parmesan cheese, shredded or grated

Instructions
1. Heat oven to 425*F. 

2. Place broccoli on rimmed baking sheet.  Toss with garlic, 3 tablespoons olive oil, salt, and pepper.  Bake 20 to 25 minutes or until broccoli is tender. 

3. Toss broccoli with lemon juice, Parmesan cheese, and 1 tablespoon olive oil before serving. 



Comments
This recipe is from Center Cut Cook.  It’s not that much different from the other roasted broccoli recipes I’ve posted, but it was still yummy.  I guess there are some things I just keep coming back to! 

Shown here with Mom’s Chicken and Parsley Rice.

Ingredients
2 boxes puff pastry shells
4 tablespoons butter
2 pounds mushrooms, sliced
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Instructions
1. Prepare pastry shells as directed by packaging.  Remove from heat and leave oven on. 

2. Meanwhile, melt butter in large skillet.  Add mushrooms and thyme.  Cook, stirring occasionally, until mushrooms are well browned and have released their liquid.  Season with salt and pepper. 

3. Stuff mushrooms into prepared shells then return to oven for 5 minutes. 



Comments
This recipe is inspired by Smoky Wok.  I’ve always wanted to use Puff Pastry Shells and this seemed like a really good opportunity to try them out!  These turned out fantastically.  Leftovers could have been heated in the toaster oven, but we had no leftovers. 

Shown here with Simple Roast Beef Tenderloin and Simple Horseradish Sauce.