Delicio Recipe List

Cucumber, Tomato and Bell Pepper Salad            Hi friends!  The summer is finally starting to settle down a little!  We've been having so much fun and I hope you have too!  We had a fantastic time in Cozumel, Mexico, Salt Lake City and Park City, Utah. We've also had cousins come out to visit and had a great time with them in Washington D.C. I'll be sharing some photos from the trips soon!   I wanted to share this recipe from my sister- in- law and dear friend, Dawn Ann.  She served this salad at a family reunion years back and it's been a summertime favorite ever since.   It's so colorful and the flavor is so garden fresh, I love it! For a Mediterranean twist add a cup of Kalamata olives and a cup of crumbled Feta cheese.   Helpful hint: seed a cucumber by cutting it in half lengthwise and running  a spoon down the center scraping the seeds out as you go.   This salad lends itself wel...

  Crispy Roasted Broccoli You never knew how deliciously amazing broccoli can be until you've roasted it!  Even your kids will love it! 2 heads broccoli or 1 lb. broccoli cut into florets 2 tablespoons olive oil coarse salt and fresh ground pepper Place broccoli florets on large rimmed baking sheet and toss with olive oil and salt and pepper. Spread broccoli out in a single layer .  Place in 450 degree oven for 12-15 minutes or until edges of broccoli are browned and crispy and stalks are tender when pierced with a fork.

Crispy Roasted Cauliflower Roasting vegetables is my all time favorite way to cook vegetables of all kinds.  The roasting process is SO fast, SO easy and renders vegetables SO delicious!  Forget sauces...all you need is some olive oil, salt and pepper and a high temperature to bring out the sweet and savoriness of a vegetable.  So. Darn. Good.  I love to serve roasted cauliflower along side roasted or grilled meats.  Enjoy!    1 lb. cauliflower or 1 large head, cut into florets 2 tablespoon olive oil coarse salt and fresh ground pepper Place rinsed and dried cauliflower florets on large rimmed baking sheet and toss with olive oil, salt and pepper.  Place in 450 degree oven for 20 minutes or until edges are browned and crispy and stalks are tender when pierced with a fork.  Serve along side almost anything!

Browned Brussels Sprouts with Pine Nuts These are a specialty of our dear friend George Hamilton.  George makes these for holiday dinner parties...I instantly fell in love with them!  (I mean the Brussels sprouts, as I already love George and Andrea!)  George likes to make them with pecans.  I have made them with pecans and pine nuts and both are equally delicious.  Brussels Sprouts have never tasted SO GOOD!  This is a perfect side dish for your holiday meal. 1 lb. Brussels sprouts, trimmed and cut in half � cup butter � cup pine nuts or chopped pecans 3 shallots or leeks, chopped 2 cloves garlic, minced handful of  grated Parmesan cheese In pot of boiling water, blanch Brussels sprouts for 4 minutes. Drain.   In large skillet melt butter and saut� pine nuts or pecans for 3 minutes until fragrant.   Remove pine nuts or pecans with slotted spoon and set aside.   Saut� leeks for 5 minutes and add ...