If you love garlic and cauliflower, you will love this Garlic Cauliflower Stir Fry Recipe.

3 tablespoons butter or margarine
1 large head cauliflower (about 3 pounds), broken into florets
2 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoons lemon-pepper seasoning

In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon pepper. Cook and stir for 12-15 mins or until lightly browned and tender. Serves 8.

Broccoli and Chicken Casserole Recipe

4-6 boneless chicken breast (about 5 cups cooked chicken)
2 pkgs. (10oz) frozen broccoli
2 (10 3/4 oz.) cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup milk
2 tsp. lemon juice
8oz pkg. Pepperidge stuffing mix
1/4 cup melted margarine

Boil chicken. Cook broccoli according to pkg. directions. Preheat oven to 350° F. Layer chicken, then broccoli. Mix soup ,milk, mayo, and lemon juice, mix well. Spread over chicken and broccoli. Add stuffing over this. Pour melted margarine on top. Bake for 45 mins or till top is lightly browned.

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3 pounds small potatoes, scrubbed but unpeeled, cut into halves
1/4 cup olive oil
1/4 cup Dijon mustard, or to taste
1-2 T. minced garlic, to taste
3 T. dried parsley flakes
1 T. salt
1 tsp. coarse ground black pepper

Preheat oven to 400F. Toss all ingredients together in a large bowl. Spread the potatoes in a shallow baking pan in a single layer. Roast the potatoes about 40-50 minutes, carefully turning them occasionally with a spatula, until tender.

2 cups fresh corn, or frozen corn, thawed
1 cup all-purpose flour
1 cup half-and-half cream
4 eggs
1/4 cup butter, or margarine, melted
1 teaspoon salt
1/2 teaspoon pepper

Cream Sauce:
1 cup milk
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
60 thin asparagus spears, (about 2 pounds), trimmed
1 cup chopped pistachios

In a food processor or blender, cover and process corn until pureed. Add the flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate for one hour.

Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.

In a small saucepan, heat milk and cream cheese over low until melted; stir until blended. Stir in the salt, pepper and nutmeg; keep warm. Steam the asparagus for 3-4 minutes or until crisp and tender.

Place stack of crepes on a microwave-safe plate. Microwave on high for 10-15 seconds or until warmed. To assemble, fold each crepe around four asparagus spears. Place seam side down on a serving dish; drizzle with cream sauce. Garnish with pistachios. Serve immediately.

Yield: 15 servings.

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms, sliced thin
2 pears, chopped
2 tomatoes, sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
Fresh spinach, enough for 6 to 8 servings
One half cup real bacon bits

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and stir. Saute until heated through. Arrange spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.