I found this recipe in an old Justin Wilson cookbook my dad gave me. So tonight I thought that I would try it out. You can buy the canned Artichokes already quartered.
4 cans artichoke hearts, drained
½ c. dry white wine
¼ c. olive oil
1 c. parmesan cheese
2 c. seasoned bread crumbs
1 t. onion powder
½ t. garlic powder
Cayenne pepper, to taste

Grease casserole dish
Quarter artichoke hearts
Combine everything but bread crumbs
Put in dish and top with bread crumbs
Bake 30 minutes at 350 degrees

My husband came up with this version of Roasted Broccoli. You can use whatever type of seasonings you prefer. We use the Zatarains for something different. My husband also eyeballs his measurements so he uses more olive oil than is listed here.
You can use more or less of the Zatarains seasoning according to your own taste. If you want it spicier use more. If you want it less spicy use less seasoning.
1 lb broccoli florets
2 tablespoon extra-virgin olive oil
2 tablespoon Zatarains Big and Zesty Garlic and Herb Creole Seasoning

Pre heat an oven to 400 degrees F

1. Sprinkle the creole seasoning over the vegetables; drizzle with
the olive oil and toss to coat. Spread the vegetables into a
shallow baking dish.
2. Bake in the preheated oven until the vegetables are tender and
beginning to brown, 15 to 20 minutes.

When I was growing up my grandmother would make this squash casserole.   The recipe came from the lady who was my sister’s babysitter before I came along.   It is one of my favorites now
MRS. FREEMAN’S SQUASH CASSEROLE  (Serves 8-10)

2 cups cooked squash
1 stick butter
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 cup chopped onion
1 cup shredded cheese
1 cup evaporated milk
2 cups cracker crumbs

Mash cooked squash.   Add other ingredients and mix well.   Pour into greased baking dish and bake at 375 degrees for 35-40 minutes.

(Note:  Reserve enough cheese & crackers for topping.   I use only 1 egg, but egg substitute may be used)

A few months ago I posted a recipe for stuffed peppers using orzo.   I had a friend ask if you could substitute Quinoa for the orzo and I said that I did not see why you could not if you can’t eat anything with wheat or gluten in it.  Quinoa is a good alternative. A few weeks ago I made some Quinoa following the basic cooking directions on the box.   I used chicken stock instead of water for flavor.   I not dislike it  I still thought that it lacked something in the flavor department.   While my husband and I were trying to come up with ways to add flavor to the Quinoa he came across this recipe.

I was thinking that this might make a good side dish for Feta Chicken Bake.

Crispy Macaroni & Cheese

From: Campbell’s Kitchen

Prep Time: 20 minutes

Bake Time: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 tsp. prepared mustard

Generous dash ground black pepper

3 cups hot cooked elbow pasta

2 cups shredded Cheddar cheese

1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.

TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min 
Start to Finish:15 min 
Makes:6 servings 

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package. 
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. 
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

This recipe belongs to one of my aunt’s on my moms side of the family.  I always liked making this during the thanksgiving or Christmas.   It can be made anytime but I think of it as a holiday dish.

Aunt Nona’s Vegetable Casserole

Serves 6

Ingredients

2 cans Veg-All (drained)

1 cup chopped water chestnuts

1 cup chopped onions

1 cup grated cheddar cheese

3/4 cup mayo

1 stack of Ritz crackers

1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.

Ingredients

* 4-5 lbs broccoli
* 5 tbsp olive oil
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 1 1/2 tsp garlic powder
Cooking Directions
1. Preheat oven to 425°.
2. Wash broccoli and dry extremely well (or don’t wash it and hope the heat kills any germs.)
3. Cut broccoli into florets.
4. Toss all ingredients together.
5. Spread the broccoli evenly on a cookie sheet.
6. Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned

1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous mix

1/2 cup chopped sundried tomatoes, packed in oil, drained

3 cups packed chopped spinach

1/3 cup crumbled feta cheese

In large skillet, bring 1-1/4 cups water and contents of Spice Sack to a boil.Stir in couscous and tomatoes.

Remove from heat; cover and let stand 5 minutes.

Fluff couscous lightly with a fork. Add spinach, one handful at a time,

stirring well after each addition. Cover; let stand 2 minutes.

Toss with a fork and sprinkle with cheese before serving.