Today’s recipes are for two and feature vegetables.

Baked Potato Strips

2 medium baking potatoes

1/2 tsp. salt

2 Tbls. butter

1/3 c. sharp cheddar cheese

1/3 c. whipping cream

Preheat oven to 450 degrees F. Peel potatoes. Cut potatoes into strips. Lay potato strips in 8 inch dish. Sprinkle with salt and pepper and dot with butter. Sprinkle with cheese. Pour whipping cream over top.

Cover dish tightly with aluminum foil. Bake 40 minutes. Reduce heat to 250 degrees and heat an additional 15 minutes.

Southwestern Corn Zucchini and Tomatoes

2 Tbls. butter

1 small onion, quartered and layers separated

1/2 c. fresh corn

1/8 ts[. ground cumin

1 large zucchini

1 Tbls. water

1/8 tsp. salt

1 medium fresh tomato

Heat 8-inch skillet over medium heat. Saute onion, corn and cumin in butter for about 5 minutes or until onion softens a little bit. Cut zucchini lengthwise, then on the diagonal to make half inch slices. Cut tomato into eight wedges.

Add zucchini, water, salt to skillet. Cover and cook 1 minute.

Fresh Green Beans with Pecans

6 c. water

Half lb. green beans

1 Tbls. butter

2 Tbls. finely chopped pecans

2 tsp. fresh lemon juice

Bring water to boil in a two quart sauce pan. Snap off ends of green beans, wash and add to sauce pan. Boil uncovered until beans are tender (about sox minutes). Drain.

Heat a six inch skillet to medium heat. Add butter and cook pecans until butter is browned and pecans are coated but not browned. Remove from heat and add salt and lemon juice

Place green beans in a serving dish. Pour pecan mixture over green beans.