Veggies!

Bake squash under a layer of spiced tomatoes and cheese, and everyone will love eating their recommended servings of vegetables. ingredients 2 pounds yellow summer squash, sliced (about 7 cups) 1 tablespoon all-purpose flour, or tapioca starch if GF is desired 2 teaspoons sugar 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon dried basil, crushed 1/8 teaspoon ground black pepper 2 14 1/2 - ounce cans stewed tomatoes, drained 1/2 cup shredded mozzarella cheese (2 oz.) 1/2 cup finely shredded or grated Parmesan cheese (2 oz.)   directions In a Dutch oven, bring 1 inch of lightly salted water to boiling; add sliced summer squash. Cover and cook for 4 minutes. Drain well. Meanwhile, in a large bowl, stir together flour, sugar, paprika, salt, garlic powder, basil and pepper; stir in drained tomatoes. In a 2-quart square baking dish, layer half of the squash and half of the tomato mixture; repeat layers. Bake, uncovered, in a 350 degrees oven for 25 minutes. Sprinkle with cheeses; bake for 5 to 10 minutes more or until heated through and sauce is bubbly around the edges. Let stand for 5 minutes before serving. Serve with a slotted spoon.     nutrition facts (Squash and Tomato Bake) Servings Per Recipe 8, carb. (g) 15, Fat () 1, pro. (g) 6, Vegetables () 3, sat. fat (g) 2, chol. (mg) 10, Fat, total (g) 4, sodium (mg) 479, fiber (g) 3, cal. (kcal) 113

Carrots' natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren't heirloom. ingredients 1 pound medium heirloom carrots (such as Cosmic Purple or Scarlet Nantes) 2 tablespoons butter, melted Sea or kosher salt Ground black pepper   directions Trim tops from carrots. Scrub carrots and, if desired, peel. Rinse and dry well on paper towels. Cut any large carrots in half lengthwise. In a foil-lined 15x10x1-inch pan, toss the carrots with melted butter. Sprinkle with salt and pepper. Cover carrots with a top layer of foil, rolling edges together to make a packet. Roast in a 425 degrees oven for 15 minutes. Remove top foil sheet. Roast, uncovered, about 15 minutes more or until carrots are crisp tender, stirring occasionally. Serve warm, seasoned with additional salt and pepper.     nutrition facts (Roasted Carrots) Servings Per Recipe 4, sugar (g) 5, cal. (kcal) 98, calcium (mg) 40, pro. (g) 1, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 4, Niacin (mg) 1, Monosaturated fat (g) 2, Riboflavin (mg) 0, Fat, total (g) 6, chol. (mg) 15, Thiamin (mg) 0, Trans fatty acid (g) 0, Potassium (mg) 366, fiber (g) 3, sodium (mg) 229, Cobalamin (Vit. B12) (µg) 0, carb. (g) 11, Polyunsaturated fat (g) 0, Folate (µg) 22, iron (mg) 0, Mark as Free Exchange () 0, vit. C (mg) 7