If you make the same side dishes all the time, your meals can get boring after a while. That’s why I try to vary the menu from time to time. Although we all have our favorites which we can easily whip up, once in a while it’s fun to try new ideas out. Try them out for your family and then on compa­ny!!!

Dijon Red Potato Wedges

6 Tbsp Dijon Mustard

3 Tbsp Oil

2 Garlic cloves, Crushed

1 Tbsp Lemon Juice

1 tsp parsley flakes

1/2 tsp salt

1/4 tsp black pepper

2 lbs small red potatoes, cut into wedges

Preheat oven to 425°

Mix together the mustard, oil garlic, lemon juice, Parsley, salt, pepper.

Add the Potatoes and mix well.

Spread the potatoes over baking sheet sprayed with nonstick cooking spray.

Bake for 45 minutes.

Halfway through the cooking, turn the po­tatoes over.

Serves 4

Vegetable Strudel

3 cups shredded vegetables (1/2 cup each of cabbage, zucchini, carrots, onions, tomatoes, spinach

salt and pepper to taste

3 Tbsp. oil

2 Tbsp. cold water

2 Tbsp. flour

4 Tbsp. wheat germ

frozen filo pastry dough

1 egg yolk

sesame seeds (optional)

Defrost filo dough ac­cording to package direc­tions. Shred vegetables in food processor. Heat oil in a pot. Add shredded vegetables. Cover pot tightly. Cook over low heat. Preheat oven to 375°. When the vegetables are tender, sea­son with salt and pepper. Mix wa­ter and flour. Stir into vegetables. Cook for 4-5 minutes. Cool vege­tables to room temperature. Roll out defrosted dough. Cut into rec­tangles of 11×12 inches. Sprinkle lightly with wheat germ. Spread cooled vegetables onto dough. Fold over sides and then roll up like a strudel. Place on parchment pa­per on a baking sheet, with the flap down. Brush lightly with egg yolk and sprinkle sesame seeds on top. Bake uncovered at 375° for 20 minutes, or until browned.

This is my newest favorite:

Brussel Sprouts … So Yummy…

1 lb. brussels sprouts, trimmed and halved lengthwise

1 apple, cored and sliced (Fuji or Braeburn works well)

1 tbsp. olive oil

salt + pepper to taste

1/4 c. dried cranberries

1/4 c. chopped walnuts

1 tbsp. maple syrup

Instructions

Preheat oven to 400°.

Toss brussel sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stir­ring halfway through cooking time.

Transfer brussel sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

Gail Hochman has been a resident for Bergen Coun­ty for over 30 years and has been blessed with many grandchildren.

By Gail Hochman