Servings | Prep Time: 30 Minutes | Source: www.berrysweetlife.com
- 2 tbsp olive
- 1 brown
- 3 cloves garlic,
- 1 head
cauliflower, chopped into florets
- 4 celery
medium potatoes, peeled and chopped
- 3 cups chicken
or vegetable broth
- 2 cups water
and ground black pepper to taste
- Heat the oil in a large saucepan, fry the onion for about a minute
before adding the garlic and fry until glassy and fragrant. Add the cauliflower
and celery and cook on medium heat, stirring occasionally, for about 3 minutes
- Now add the potatoes, broth and water – the veggies should be very
nearly covered with the liquid. Simmer on a medium high heat for about 15
minutes, or until the vegetables are very tender, stir half-way through cooking
- Blend until silky smooth. Season with salt and pepper to taste,
top with chopped chives, and a drizzle of olive oil and serve.
Yield: 4 Servings | Prep Time: 15 Minutes | Source: www.pinchofyum.com
- 4 tomatoes
cup cooked brown rice
cup fresh sweet corn
- 1 clove
handful of fresh basil ribbons
and pepper to taste
- Husk corn cob. Wash and dry the corn. Slice corn off the cob. Place
corn in a sturdy non-stick or cast-iron skillet over medium high heat with no
oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice
and brown on the outside. Remove from heat and set aside.
- Cut the tops of the tomatoes off and carefully scoop out the
flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush
the tomato flesh with the back of a spoon or in a food processor until there
are no large chunks. Don’t totally puree it – just chop/mash it up.
- Combine the mashed tomato mixture, brown rice, basil, corn and
garlic. Season with salt and pepper. Add a small handful of the shredded
cheese, reserving some for topping. Stir it all together until well-mixed.
- Preheat broiler. Stuff the whole tomatoes with the tomato, rice,
and corn mixture until rounded on the top. Top with shredded cheese. Broil for
3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated
Yield: 2 Servings | Prep Time: 15 Minutes | Source: www.abeautifulplate.com
For the Mushrooms
- 2 large (4-inch diameter) portobello mushrooms, stems trimmed
- extra virgin olive oil
- salt and pepper
- 1 cup marinara sauce
For the Sauteed Spinach
- 1 tablespoon olive oil
- 1 shallot, finely sliced
- 6 ounces baby spinach
- salt and pepper
For the Breadcrumb Topping
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup panko breadcrumbs
- 1 garlic clove, finely minced
- salt and pepper
- Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
- Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color.
- Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper.
- Distribute: Spread the roasted mushrooms, stem side up in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce. Sprinkle the mushrooms with the remaining breadcrumb mixture.
- Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.
Prep Time: 45 Minutes | Source: www.wrightfamilytable.com
- 4-6 roma
medium onion, diced
medium sized anaheim peppers
large cloves garlic
- 1 mango
small limes, juiced (to taste)
cup cilantro leaves, loosely packed
onion to garnish
and freshly ground pepper to taste
- Start the grill and make sure it gets up to temperature. If using
an oven, preheat it to 425 degrees.
- Place tomatoes, onion, peppers, garlic, and mango (if using) on
grill. (Using a grill wok for the smaller vegetables can be handy). A baking
sheet will work for the oven just fine. Gently drizzle olive oil on the
- Roast on the grill until vegetables become tender and begin to
show nice color. (About 15 minutes). For the oven, roast veggies on baking
sheet for 25-30 minutes.
- Let roasted vegetables cool about 5 minutes. Then dice them up to
your desired size. A food processor can also be used to achieve a less chunky
- Combine all of the diced vegetables in a large bowl, add in lime
juice and cilantro until desired consistency. Mix well.
- Season with salt and pepper to taste and garnish with green onion.
Allow salsa to chill for at least an hour before serving.
Yield: 10 Servings | Prep Time: 1 Hour 25 Minutes | Source: www.southernliving.com
large pattypan squash (4 to 6 inches wide)
- ¼ teaspoon
pound 90% lean ground beef
- ½ cup
chopped red onion
tablespoon minced garlic
ounces baby spinach
large eggs, lightly beaten
- 2/3 cup cooked brown rice
- ½ teaspoon
- ¼ cup
chopped fresh dill, divided
ounces feta cheese, crumbled (about 1¼ cups)
- Preheat oven to 350°F. Cut off
top third of each squash, and scoop out pulp, using a serrated corer or melon
baller, leaving a 1-inch shell intact. Coarsely chop pulp; reserve 1 cup of
chopped pulp and discard remaining pulp. Place squash bowls in an 11×13-inch
baking dish, and sprinkle with salt. Bake in preheated oven 10 minutes.
- Place beef in skillet, and
cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion,
garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring
occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until
spinach is wilted, about 2 minutes. Uncover and cook until liquid is almost
evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 10
- Stir eggs, cooked rice,
pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese.
Spoon mixture into baked squash bowls.
- Bake squash in preheated oven
until tops begin to brown and squash is tender, about 30 minutes. Sprinkle
squash with remaining 1 tablespoon dill and chives to garnish.
Yield: 4 Servings | Prep Time: 1 Hour | Source: www.aspicyperspective.com
- 4 beets
- 3 cup olive oil
- 2 tsp. sea salt
Garlic-Dill Tahini Dip:
- ½ cup
- ¼ cup
from 1 lemon (about ¼ cup)
Tbsp. apple cider vinegar
- ¾ cup
fresh dill (minced)
of fine sea salt
- Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
- Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
- Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
- For the dip, mix all ingredients together in a bowl
Yield: 5 Servings | Prep Time: 1 Hour
- 4 Tbs. olive oil
- 2 lb. fingerling potatoes, halved
- 1 Tbs. minced onion
- 2 Tbs. minced parsley
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1½ tsp.
Tbs. olive oil
- 2 lb. carrots, peeled and quartered
- 3 Tbs. olive oil
- Chopped parsley (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes and onion in olive oil to coat.
- Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.
- Preheat oven to 400F. Wash and trim the broccolini and cut in portions for the larger pieces. Lay on a rimmed baking sheet. Mix the garlic with the olive oil. Toss the broccolini with the olive mixture. Sprinkle with Kosher salt and pepper. Roast for 20-25 minutes. or until tender and crispy.
- Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
- Roast until tender and lightly caramelized, 30 minutes.
- Garnish with parsley, if desired, before serving.
Servings | Source: www.nytimes.org
tablespoons extra virgin olive oil
garlic cloves, minced
- 1 cup
thinly sliced roasted Italian red peppers
- 4 large
wilted spinach leaves, cut in slivers (optional)
ounces Feta cheese, crumbled
pound pasta, any shape
- Bring a large pot of water to a boil. Meanwhile,
heat the olive oil over medium heat in a large, heavy skillet. Add the
garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced
roasted peppers and stir together for about a minute until well infused
with the oil and garlic. Season with salt and pepper and stir in the spinach
(if using) and feta cheese. Remove from the heat.
- When the water comes to a boil, salt generously
and add the pasta. Cook until al dente — firm to the bite — following the
recommendations on the package. Ladle about 1/2 cup of the pasta cooking
water into the frying pan and stir well so that the feta cheese begins to
melt. Drain the pasta and toss immediately with the pepper mixture in the
How to Roast
- Preheat the oven
to 450 degrees F. Place the oven rack on the top position, about 4 inches under
- Cut the peppers
in half and remove the stems, seeds and membranes.
- Lay the peppers
on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20
minutes or until the skins are very dark and have collapsed. (There is no need
to rotate or turn the peppers.) Once the skins are blackened remove the peppers
from the oven.
- At this point
most people recommend placing the roasted peppers in a paper bag to steam for
about 10 minutes to help loosen the skin. Simply let the peppers cool for a few
minutes until comfortable enough to handle and then peel the skins off and
Servings | Prep Time: 20
minutes | Source: www.veggieloution.org
- 2 Tbsp.
cloves garlic, minced
- 1 lb.
green beans, trimmed into 1-inch pieces
- 3 Tbsp.
white wine (or substitute chicken broth, vegetable broth, or water)
tsp. red pepper flakes
- 1 bunch kale, rinsed, large stems removed, and roughly chopped
- 1 lb. cherry tomatoes, sliced in half
- juice from ½ a lemon (about 2 Tbs.)
- 3 Tbs. freshly grated Parmesan cheese (optional)
- salt and freshly ground black pepper, to taste
- Heat the olive oil in a large skillet over
- Add the minced garlic and cook for 30
seconds, stirring frequently.
- Add the green beans and cook for 2
minutes, stirring occasionally.
- Add the wine and cook until green beans
are almost tender, about 5 minutes.
- Stir in the red pepper flakes and the kale
and cook until kale is wilted, about 3-4 minutes, stirring occasionally.
- Stir in the cherry tomatoes and remove
- Stir in the lemon juice and the Parmesan
cheese (if using).
- Add salt and freshly ground black pepper
to taste and serve immediately.