Share Your Recipes
Please browse through some of our favorite sauces and sides recipes featuring a variety of seasonal vegetables and herbs. And feel free to send us your own recipe that we might be able to feature on our site and any comments about the recipes below.
Sides and Sauces
Acorn Squash Roasted Face Up
Hands-on time: 5 minutes
Time to table: 65 minutes
2 acorn squashes
Salt & pepper
Preheat oven to 400F.
Wash the squashes, then slice in half cross-ways. Scoop out the seeds and membrane gunk and discard (or wash/roast/saute the seeds). Rub the skin with olive oil. Sprinkle the flesh with salt and pepper and place cut-side up on a baking sheet. Place in the oven for 60 minutes plus whatever preheating time remains.
Per Serving: 86 Cal (2% from Fat, 7% from Protein, 91% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 22 g Carb; 3 g Fiber; 71 mg Calcium; 2 mg Iron; 6 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
Broccoli Rabe with Peppers
Hands-on time: 5 minutes
Time to table: 10 minutes
1 teaspoon bacon grease (for flavor, or use another oil)
1 red pepper, diced
1 tablespoon minced garlic
1 pound broccoli rabe, washed well, thick stems trimmed, chopped
1 tablespoon oyster sauce (the inspiring recipe called for 1/4 cup, I wasn’t keen on a small amount so stopped there)
Salt and pepper to taste
In a large, deep skillet, heat the bacon grease on MEDIUM HIGH til sizzly. Add the pepper, stirring to coat with fat and cook quickly. Add the garlic and stir for a few seconds. Add the broccoli rabe and let cook for 5 – 6 minutes until fully cooked but still bright green. Season generously with salt and pepper, serve and enjoy!
Per Serving: 63 Cal (19% from Fat, 32% from Protein, 49% from Carb); 5 g Protein; 1 g Tot Fat; 1 g Sat Fat; 7 g Carb; 3 g Fiber; NetCarb4; 6 mg Calcium; 0 mg Iron; 67 mg Sodium; 1 mg Cholesterol; Weight Watchers 1/2 point
picture courtsey of wikihow.com
Fire roasting Anaheim peppers:
This method is good for removing the tough papery skin on peppers. And the lovely smell of roasting peppers will inspire you to get out your favorite recipes!
Wash and dry peppers. Hold the peppers over an open gas flame of a burner with tongs, until the skin begins to bubble and turn black, slowly rotate to get all the sides. You may also place them in a pan under the broiler of your oven or on the gas bbq grill, rotating as needed. When the pepper’s skin is bubbly and slightly blackened all over, place the peppers in a paper bag or a damp towel for a couple of minutes. Then, gently peel the skin off using your fingers and a knife. You may want to use plastic gloves if the peppers are hot. Rinsing them off under running water sometimes helps get the tiny charred pieces off. These can be used immediately in your favorite recipes or stored in freezer safe bag or container for later use.
Okra and Corn with Tomatoes
Okra and Corn with Tomatoes
University of Illinois Extension Program
Hands-on time: 10 minutes
Time: 30 minutes
Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread. The okra should be young, not longer than 2 inches. Vine ripened tomatoes and fresh bell peppers add to the richness of this dish.
2 tablespoons each butter and canola oil
1 large onion, thinly sliced into rounds
2 bay leaves
1/2 teaspoon each thyme, red pepper flakes and basil
1 green bell pepper, seeded and finely diced
3 large fresh ripe, tomatoes seeded and chopped
4 ears corn, remove kernels, about 2 cups
(may use frozen or canned whole kernel, drained)
2 cups small okra pods, left whole or 1/4-inch-thick rounds
1/2 cup water or chicken stock
3/4 teaspoon salt
1/4 teaspoon black pepper
In a 10-inch iron skillet or heavy pan, heat olive oil and add onions, bay leaves, thyme, basil, and red pepper flakes. Sauté, and stir until onions are limp add bell pepper and continue cooking until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Add corn and cook 5 minutes longer. Taste, adjust seasoning if needed. Serve hot.
Raw Zucchini, Carrot and Cashew Salad Rolls
3 medium organic zucchini, shaved thinly lengthways
½ organic carrot, julienned or grated
½ organic red capsicum(pepper), julienned or finely sliced
1 organic lebanese cucumber, julienned or finely sliced
¼ cup organic coriander leaves
¼ cup organic mint leaves, roughly chopped
Cashew Sour Cream
1 cup raw organic cashews, soaked a few hours or overnight
¼ teaspoon sea salt
½ tablespoon organic lemon juice (or cider vinegar)
¼-½ cup filtered water
1 ripe organic Avocado
2 tablespoons organic red onion, finely diced
½ lime, juiced
Dash of Tabasco, to taste
Salt, to taste
In a large bowl, gently toss the salad to combine.
* can add rocket (arugula) leaves to the salad for a peppery bite.
Cashew Sour Cream
drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.
To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat straight away!
Roasted Cauliflower and Aged White Cheddar Gratin
By Kevin Lynch @ Closet Cooking
Tender roasted cauliflower in an aged white cheddar sauce that is baked until golden brown and bubbling with a crispy panko breadcrumb topping.
Servings: makes 4-8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 large head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour (rice flour for gluten-free)
1 1/2 cups milk
1/4 teaspoon nutmeg, optional
salt and pepper to taste
1 cup aged white cheddar cheese, shredded
1/2 cup panko bread crumbs (gluten free for gluten free)
Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.
Mix in the milk, nutmeg, salt and pepper and cheese and heat until the cheese melts and the sauce thickens.
Mix cauliflower into the bechamel sauce, pour into a baking dish and top with the bread crumbs.
Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.
Roasted Cauliflower Satay with Spicy Peanut Dipping Sauce
Cauliflower that is marinated in a satay style marinade and then roasted and served with a spicy peanut sauce.
Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
2 teaspoons coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1/4 teaspoon turmeric, ground
2 stalks lemongrass, peeled and chopped
1 shallot, finely diced
1 tablespoon garlic, grated
1 tablespoon galangal (or ginger), grated
1 birds eye chili, sliced
1 lime (juice and zest)
2 tablespoons fish sauce (or soy sauce for vegetarian)
2 tablespoons brown sugar
1 tablespoon oil
1 head cauliflower, cut into florets
1/4 cup peanut sauce
1.Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the cauliflower in the mixture in the fridge for 30 minutes to over night.
2.Arrange the cauliflower in a single layer on a baking sheet, and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes, flipping in the middle.
Spicy Peanut Sauce
A quick, simple and more pantry friendly peanut sauce.
Servings: 1 cup
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1/4 cup peanut butter
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon chili sauce (or to taste)
2 teaspoons garlic, grated (optional)
2 teaspoons ginger, grated (optional)
2 tablespoons peanuts roasted and chopped
1.Mix everything in a sauce pan over medium heat until well combined.
This yummy recipe was borrowed from Chiot’s Run
You can use any kind of tomato, from cherries to beefsteaks, just keep in mind that the larger the tomato the longer it will take to roast. Roma types that are dry roast quicker so check them earlier, but beefsteaks are more concentrated when roasted so they taste better. If you’re going to roast a batch, you may as well do an entire oven full to save energy and I guarantee you’ll always want more!
All you need to do it is cut the tomatoes in half, lay skin side down on a cookie sheet lined with parchment paper (the parchment helps get them up later). If you want to, drizzle with olive oil and some freshly chopped herbs and sprinkle with salt and pepper, or simply roast as is, it’s up to you, I do both. Roast in a 225-degree oven for 4-8 hours or until reduced in size and slightly moist, cooking time depends on the size of tomatoes and your oven. You can try raising oven temp to 250, but you may get some dark spots on the tomatoes, it depends on your oven. I like to put mine in the oven before I go to bed and set the timer for 6 hours. The next morning I check the tomatoes, remove any that are finished and continue roasting any tomatoes that aren’t quite done. You can taste one after 3-4 hours and you’ll be able to tell if it’s done or not. It should taste like concentrated tomato with a slightly sweet tang. If it’s still acidic and sour, roast for a while longer.
These will need to be frozen to preserve them. I usually freeze on the cookie sheets, then store in a large bag. That way can I get one or twenty depending on what I’m making. I like to use slow-roasted tomatoes in my homemade ketchup, I find it adds a wonderfully rich flavor and reduces the cooking time. I don’t roast them quite as long as when I do this since it’s much easier to extract the peels and seeds when they’re not quite as dry.
Snow Peas with Wasabi Sesame Seeds
Snow Peas + Wasabi Sesame Seeds…
Yield: Makes 12 servings
Good to Know:
Snow peas and radishes are both dense with vitamins B and C, potassium, folate, and fiber. Wasabi sesame seeds give these veggies a rich, nutty flavor with spicy undertones.
24 snow peas
1/2 cup lowfat whipped chive cream cheese
1/2 teaspoon freshly ground black pepper
Thin radish slices
Wasabi sesame seeds
Remove outer string from snow peas; make a slit at top edge of each, and gently open (do not pull apart). In a small bowl, combine whipped chive cream cheese and freshly ground black pepper, stirring well; spoon into a heavy-duty zip-top plastic bag. Snip off 1 corner of bag; pipe cream cheese mixture into snow peas. Place 2-3 thin radish slices into cream cheese mixture; sprinkle with wasabi sesame seeds.
Calories per serving 38
Fat per serving 3
Saturated fat per serving 1
Monounsaturated fat per serving 0.0
Polyunsaturated fat per serving 0.0
Protein per serving 1
Carbohydrates per serving 2
Fiber per serving 0.0
Cholesterol per serving 5
Iron per serving 1
Sodium per serving 67
Calcium per serving 44
Sodium per serving 303
Calcium per serving 39
Spinach and Feta Quesadillas
by Kevin Lynch of Closet Cooking
Quesadillas inspired by the flavors of spanakopita, Greek spinach pie with spinach, fresh herbs, feta and plenty of melted cheese.
Servings: makes 1 quesadilla
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1/2 cup packed spinach, steamed and squeezed to drain
1 tablespoon herbs (a combination of mint, dill and parsley), chopped
1 green onion, sliced
2 tablespoons feta, crumbled
2 (8 inch) tortillas
1 cup handfuls kasseri or mozzarella, shredded
1.Mix the spinach, herbs, green onions and feta in a bowl.
2.Melt a touch of butter in a pan.
3.Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4.Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
5.Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)
Spring Classic: Asparagus with Blender Hollandaise
Hands-on time: 15 minutes
1 pound fresh asparagus, preferably with thin stalks that are best for steaming
1 stick (yes, a whole stick, from me!) unsalted butter (this is 8 tablespoons / 4 ounces)
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt (I used Maldon here)
Pinch white pepper (traditional recipes also call for a pinch of cayenne)
Put the asparagus steamer on to boil. Wash the asparagus well, rinsing the tips, especially under running water. Snap the spear at its natural breaking point, discard the stem end. Steam til done – actual time will vary with the thickness of the spears and the steamer.
Melt the butter in a small pot til bubbling hot. In the mean time, fill blender with remaining ingredients. Cover and whiz for 30 seconds. Uncover (or through the center hole) and drizzle hot butter very slowly into the whizzing blender, allowing time with each little drop for the butter to absorb into the eggs and emulsify. Serve immediately over asparagus.
NOTES FROM THE CHEF:
Aiii, my friends. Bow down to the elixir of spring that is hollandaise, the lemon goodness that drapes itself over asparagus and is so captivatingly delicious that you may be tempted to sip it from a glass in order to savor every buttery drop.
Yes, homemade hollandaise sauce is that good!
So how did a home cook known for shortcuts set off to make hollandaise, one of the five sauces of French cuisine? Well, it is the classic sauce for fresh asparagus. Shouldn’t any veggie evangelist worth her asparagus at least try, yes?
So I was all prepared to make “real hollandaise” with a double boiler and whisk and about 30 minutes of tedium loving attention. Then slow-cook StephenCooks shared the recipe for Julia Childs’ blender hollandaise — no whisking required, you know, a shortcut!
I was all prepared to make “blender hollandaise” only to discover the kitchen was plumb out of lemons. Stephen nixed the idea of substituting vinegar for lemon juice (I know, sorry … bad choice) so I proceeded with the next-best in-house substitute, grapefruit — good enough, for sure.
A few days later, I made another batch of hollandaise — all in the name of research, of course — this time with fresh lemon.
And so now I know — and you too — that hollandaise simply must-must-must be made with fresh lemon juice. No shortcuts! You see, hollandaise is really truly only hollandaise when it’s bears the stamp of bright fruitiness that is lemon. (Well except, as Stephen suggested afterward, unless you migrate to lime.)
CAUTION #1 When hollandaise is made in a blender, the eggs do not cook. If you are wary of salmonella or raw eggs, this recipe is not for you. That said, my friend Linda tells me that a credible hollandaise can be made with pasteurized eggs.
CAUTION #2 Because of the raw eggs, leftovers should be refrigerated very promptly and used within a day or so.
LEFTOVERS This recipe makes about 3/4 cup of hollandaise. How much we drink in Vegas — I mean, use on the asparagus — stays in Vegas. (But really, you’ll want only a tablespoon or two per serving of asparagus.) But leftover hollandaise is a plus! It turns a plain omelet into heaven, there are eggs Benedict, of course. Or toss nearly any cooked vegetable with a tablespoon of hollandaise and oooooo, yes. Or substitute hollandaise for butter/mayonnaise in sandwiches. Or top a grilled steak. My favorite so far, however, is just dipping raw asparagus into the chilled hollandaise: heaven. A certain favorite seven-year old also declared this “yummy”.
HOW TO REWARM HOLLANDAISE A gentle warming is key, otherwise the egg cooks and the texture becomes more corduroy than satin. I had no luck in the microwave, a double boiler is likely to work. Any ideas, all?
HIGH-FAT BUTTER I haven’t tried this yet but my favorite chef suggests using a high-fat European-style butter for hollandaise since there will be fewer of the ‘solids’. CLARIFICATION from the Chef, answering Stephen’s question in the comments: “Butter is naturally 82% butterfat. But the U.S. government sets the minimum at 80% so many manufacturers add water to their butter; these butters add too much water to hollandaise. So, we can clarify the butter, that is, we can remove the water. But most people find that clarifying butter is a pain. So instead of clarifying, use a butter that is at least 82% butterfat, such as Plugra (made in U.S.) or the Land O’ Lakes 82% butter. (Be aware that other specialty butters may or may not have the 82% fat.) In addition, whole butter tastes better since the milk solids, especially when cultured, contribute to flavor. Clarified butter tastes only like fat, although it is my favorite fat.”
Mediterranean Stuffed Tomatoes
2 large tomatoes
1/2 cup packaged garlic croutons
1/4 cup (1 ounce) crumbled goat cheese
1/4 cup sliced pitted kalamata olives
2 tablespoons reduced-fat vinaigrette or Italian salad dressing
2 tablespoons chopped fresh thyme or basil
1. Preheat broiler.
2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes.
3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until hot and cheese melts (about 5 minutes). Serve immediately.
Calories per serving 103
Fat per serving 7
Saturated fat per serving 2
Monounsaturated fat per serving 3
Polyunsaturated fat per serving 0.5
Protein per serving 3
Carbohydrates per serving 8
Fiber per serving 1
Cholesterol per serving 6
Iron per serving 1
Panzanella with Tomatoes
Hands-on time: 15 minutes
- 1 clove garlic
- 4 slices hearty bread (stale bread works great)
- 4 perfectly ripe tomatoes
- ½ a red onion, diced fine
- ½ an English cucumber, diced fine
- 10 fresh basil leaves, chopped
- 2 cloves garlic, chopped (in a rush? use minced garlic from a jar)
- 6 tablespoons capers
- About 2 tablespoons red wine vinegar
- About 2 tablespoons olive oil
- To taste, salt
- To taste, freshly ground pepper
Rub the garlic clove on the bread, then grill or broil both sides until lightly toasted. Tear into pieces.
Core and dice the tomatoes. (Optional: If tomato skins are unappealing, it takes only a few extra minutes to ‘blanch’ tomatoes. Just drop them into boiling water for a minute, then rinse under cold water until the skins peel off easily with a knife. For ‘all meat’ tomatoes, cut them in half, then remove and discard the seeds with a small spoon. Chop the remaining tomato meat.)
Combine the tomatoes, onion, cucumber, basil, garlic and capers in a large serving bowl. (Stop here if making in advance.)
Just before serving, stir in the bread, letting it soak up the tomato juice for a minute. Splash with the vinegar and olive oil, then season to taste with salt and pepper.
NOTES FROM THE CHEF:
PANZANELLA is simple country fare but when the tomatoes are ripe, it’s food for kings. It’s only as good as its ingredients so decent bread, vinegar, oil and salt are also in order.
Twice Baked Irish Potatoes with Stout Onions and Kale
4 large russet potatoes, scrubbed (8 to 10 ounces each)
1 tablespoon plus 1 teaspoon olive oil, divided
1 1/2 cups thinly sliced onions (about 1 large)
1 cup Irish-style stout
1 bunch lacinato kale or Russian kale(about 3 ounces)
1 cup buttermilk
2 tablespoons butter, at room temperature
1/2 teaspoon mustard powder
Salt and freshly ground black pepper
1 cup grated cheddar cheese
- Preheat the oven to 400 F. Rub the potatoes with 1 teaspoon of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour.
- Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total.
- Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat.
- With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.
Kemp’s Cinderella Carrots
Adapted from the Recipe by Kemp Minifie (October 2009 GOURMET MAGAZINE)
Carrots may be a kitchen workhorse but that doesn’t mean they can’t get dressed up occasionally. When braised whole, then lightly caramelized, they become a vegetable that demands some attention. For even more drama, look for multi-hued carrots, such as Atomic Red and Cosmic Purple; you’ll be amazed at how different each color tastes.
2 lb carrots (aim for uniform size), peeled if desired
2 tablespoons extra-virgin olive oil plus additional for drizzling
3/4 cup water
2 to 3 teaspoons finely chopped thyme, chives, marjoram, or parsley
Garnish:flaky sea salt such as Maldon
•Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it’s fine if some carrots rest on top of others) and add oil, water, and 1/2 teaspoon salt (water will not cover carrots).
•Bring to a boil, covered, then reduce heat and briskly simmer, covered, until just tender, 12 to 15 minutes (check periodically to make sure all of water hasn’t evaporated and add more if needed). Remove lid, then boil over medium-high heat until remaining water has evaporated (keep carrots in skillet). Continue to cook carrots, turning once, until lightly browned, 2 to 3 minutes.
•Transfer carrots to a platter and squeeze lemon half over them, then sprinkle with herbs and sea salt and drizzle with additional oil.
Serves4 to 6
Active time:10 min, Start to finish:30 min
October 2009 GOURMET MAGAZINE
Adapted from the Recipe by Kemp Minifie
Photograph by Stephanie Foley
Grilled Vegetables in Foil
Who says a grill is just for meat?
Time on grill: 20 – 25 minutes
Makes 5 cups, easily doubled for a crowd
SOY GINGER VINAIGRETTE
- 2 tablespoons vegetable oil (see TIPS)
- 1/2 teaspoon sesame oil
- 1 tablespoons soy sauce
- 1/2 tablespoon garlic
- 1/2 tablespoon fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon kosher salt
- Freshly ground pepper
VEGGIES (about 8 cups total)
- 2 ribs celery, 1” pieces on diagonal
- 2 carrots, 1” pieces on diagonal
- 4 ounces fresh mushrooms, washed (see TIPS) and trimmed, caps broken into pieces
- 1/2 red onion, peeled, cut in 5 pieces
- 1/2 red bell pepper, cut into 5 strips
- 1/2 head broccoli, stems peeled and cut into rounds, tops cut into florets
- 1/4 head red cabbage (my favorite!), cut in small wedges
Preheat grill. Whisk vinaigrette ingredients in a large bowl.
Wash and drain vegetables before slicing (see TIPS). Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)
Tear two foil sheets about 11×18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately.
Grilled Zucchini Nachos
Grilled zucchini rounds turned into chips and topped with all of your favorite nacho toppings! Grilled Zucchini Nachos are a great way to use up your summer zucchini!
4 small zucchini, sliced into “chips,” about 1/4 inch thick rounds
Olive oil, for brushing zucchini chips
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 (15 oz) can black beans, rinsed and drained
2 small tomatoes, chopped
1 large avocado, chopped, seed removed
2 green onions, chopped
1/4 cup chopped cilantro
1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted, about 1 minute.
2. Remove zucchini from grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Roasted Swiss Chard with Feta
Roasted Swiss Chard with Feta
Recipe makes 4 servings
1 bunch rainbow chard – leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces
PREP 10 mins
COOK 35 mins
READY IN 45 mins
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Whole Wheat Bread with Walnuts, Sesame and Pumpkin Seeds
Try whole-wheat bread with a new twist—add walnuts, sesame, and pumpkin seeds! Whole-wheat flour is low in fat and cholesterol, and high in figure-friendly fiber. As a bonus, walnuts are chock-full of omega 3 fatty acids, and pumpkin seeds are a great source of protein, magnesium, and zinc.
1 package dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100° to 110°)
1 1/2 cups plain low-fat yogurt
6 tablespoons honey
1/4 cup butter, melted and cooled
2 1/2 cups whole-wheat flour
3/4 cup chopped walnuts
1/2 cup plus 2 teaspoons pumpkin seeds, divided
1/2 cup plus 2 teaspoons sesame seeds, divided
1 tablespoon salt
2 1/4 cups all-purpose flour, divided
1 large egg white, lightly beaten
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 1 1/2 hours, or until doubled in size. (Press fingers into dough. If indentation stays, dough has risen enough.) Punch dough down; divide in half. Shape each half into a 7-inch round loaf. Place loaves diagonally 3 inches apart on a baking sheet coated with cooking spray. Cover; let rise 40 minutes, or until doubled in size.
Preheat oven to 350°. Brush egg white over loaves, and sprinkle with 2 teaspoons each pumpkin and sesame seeds. Bake at 350° for 25 minutes, or until the loaves are browned on bottom. Remove from pan, and cool on wire racks.
10-Minute Sautéed Rainbow Chard
From Rodale’s Organic Life
Garlic, chile, and lemon zest add a kick to garden-fresh chard.
Serves 6 to 8
2 pounds organic rainbow chard
⅓ cup olive oil
5 tablespoons organic unsalted butter
6 cloves garlic, peeled and thinly sliced
1 small red chile, thinly sliced
Zested and juice of 1 organic lemon
Maldon sea salt and freshly ground white pepper, to taste
1. Remove leaves from stalks of rainbow chard. Thinly slice stalks and tear leaves into bite size pieces.
2. Heat a large heavy skillet over medium-low heat. Add the olive oil and butter; when the butter has melted and oil-butter mixture is sizzling, add the chile and garlic and cook, stirring frequently, until the oil-butter mixture has absorbed the flavor, 3 to 4 minutes. Add the chard stalks and sauté until tender, about 5 minutes. Add the leaves, lemon zest, salt, and pepper, and sauté until wilted, about 5 minutes. Stir in the lemon juice. Serve immediately.
Curried Dandelion Greens
From Young and Raw
Dandelion greens support the liver, gallbladder, colon, and kidneys as a natural diuretic and a mild laxative. You can eat dandelion greens for vitamins A, B, C, & D – and minerals like iron, potassium, and zinc.
If you’re a little skeptical of going out to gather your own… not to worry! You can safely consume the entire plant (leaves, flowers, and roots) for all of its benefits and nutrition packed power. Pick leaves when young to get them before they get bitter.
Curried Dandelion Greens
4 cups dandelion greens, washed
pinch of sea salt
1/2 teaspoon green curry paste
1 teaspoon olive oil
Directions: Fill a saucepan half way with water and heat until steaming (just before boiling). Add your greens to the water and lower the heat to medium, letting them sit for 2-3 minutes. Strain the water and mix the greens with olive oil, green curry paste, and salt to taste.
Pan Seared Balsamic Brussels Sprouts
Infuse flavor into nutritious Brussels sprouts using just 5 ingredients with this recipe from:
The Endless Meal
2 tablespoons whole almonds
1 teaspoon grape seed oil (or another neutral flavored oil)
11 ounces (about 16 sprouts) Brussels sprouts, cut in half
1/4 cup balsamic vinegar
A good pinch of flaky sea salt
Heat a pan (preferably cast iron) on medium high heat. Add the almonds and toast them, shaking the pan occasionally, until they start to brown and are fragrant. Remove them from the pan and, when they are cool enough to handle, coarsely chop them.
Add the grape seed oil to the same pan. Place the Brussels sprouts, facedown, in the pan. Work in batches if you need to so that the Brussels are in a single layer. Cook them for about 5 minutes, or until they are dark brown on the bottom. Add a few tablespoons (no need to be exact) to the pan and cover it with a lid – this will ensure they are cooked through. I like my Brussels with a bit of crunch still but if you like them softer you may want to add another splash of water to the pan. Remove the Brussels from the pan.
Add the balsamic vinegar to the same pan. It will start to bubble up immediately. Wait about 15 seconds then pour the reduced balsamic over the Brussels. Top with the chopped almonds and a good pinch of flaky sea salt.
GROW. ENJOY. SHARE…the beauty & the bounty!
Serves: 2 | Serving Size: approx. 8 Brussels sprouts
Per serving: Calories: 141; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 197mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 8g; Protein: 7g
Nutrition Bonus: Potassium: 650mg; Iron: 14%; Vitamin A: 24%; Vitamin C: 221%; Calcium: 8%
Roasted Tomatillo Salsa Verde
By Aylin Erman
1 pound tomatillos, halved
2 jalapeno peppers, seeded and roughly chopped
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1/4 teaspoon cumin powder
1/4 teaspoon chili pepper
1/4 bunch cilantro
1/2 lime, juiced
2 tablespoons extra-virgin olive oil
Preheat oven to 375 degrees.
Place tomatillos, jalapenos, onion, and garlic on a baking sheet.
Bake for 30 minutes. Remove veggies from oven and let cool.
Once cool, transfer to a food processor or blender with cumin, chilli pepper, cilantro, lime juice, and salt and pepper to taste.
Adding olive oil in a steady stream, blend until mixture is smooth and even.
Taste test and add additional seasonings according to preferences.
15 Thirst Quenching Waters
from The Hearty Soul
1. Cucumber Lemongrass Water — This twist on cucumber water will leave you feeling like you just left the spa! It’s also a sure way to keep you hydrated all day long.
You’ll Need: 4 cups water, ½ cucumber, and 1 stalk lemongrass.
Directions: Using a veggie peeler, peel the cucumber into ribbons. Place cucumber ribbon into pitcher.
Peel away the rough outer edge of lemongrass with your hands. Cut in half, lengthwise. Add to pitcher.
Fill pitcher with water and give it a little stir. Chill for at least 1 hour. Serve and enjoy!
2. Very Berry Lemon Water — This is just like a Starbucks drink, but so much healthier and cheaper to boot!
You’ll Need: Mix together water, 3 sliced lemons, 1lb bag of frozen berry medley – containing strawberries, blackberries, blueberries, and red raspberries. Steep overnight to wake up and enjoy!
3. Lemon Mint Water — The mint adds some natural sweetness – so no sugar required!
You’ll Need: 4 sliced lemons, 1 ½ packed fresh mint, 6 cups water, 6 cups ice cubes, Fresh mint for garnish.
Directions: In a large pitcher, place lemon slices. Bruise the mint leaves slightly by rubbing between the palms of your hands and then add to the pitcher. Pour in water. Cover and chill for 1-8 hours. Strain the mixture (Hint: keep the lemon slices as garnish!). Pour, add garnish, and enjoy.
4. Cucumber Herbal Water — Some rosemary adds a touch of sophistication to this water.
You’ll Need: 5 cups water, 10 thin slices of cucumber, 2 lemon slices, 3 sprigs rosemary, 2 sprigs fresh mint.
Directions: Mix together the water, lemon slices, and cucumber slices. Crush rosemary and mint to release flavor and add to the water mixture. Chill for a few hours. Serve with a lemon wedge garnish.
5. Watermelon Basil Water — Basil is surprisingly fresh when paired with delicious watermelon.
You’ll Need: Mix together 6 cups water, 2 slices of watermelon, handful of basil, scrunched to release flavor. Chill and serve!
6. Pineapple Peach Mango Water — Frozen fruits help when fresh isn’t available or out of season. And it’s super easy (like just-add-water easy).
You’ll Need: Mix together 6 cups water, 2 sliced peaches, and a frozen fruit mix of your choice. Chill overnight and wake up to fruity infused water!
7. Strawberry Mango Water — This tastes just as good as it smells! And since mangoes and strawberries promote healthy eyes, you’ll be giving your eyesight some much needed nutrients while sitting in front of a screen all day.
You’ll Need: Mix together 6 cups water, 1 cubed, fresh mango, and ½ cup strawberries. Steep in fridge for 4 hours and serve cold.
8. Pineapple Mint Water — Because it’s a superfood!
You’ll Need: Water, 1 cup sliced pineapple, and a sprig of mint.
Directions: You can either leave the sprig whole, or remove the mint leaves from the sprig. Either way, be sure to gently bruise them in the palms of your hands before adding them to the pitcher. Add pineapple and water. Et voila!
9. Grapefruit Water — Not only is grapefruit amazing for your metabolism, but it also leaves your skin glowing.
You’ll Need: Mix together 4-6 cups water and 1 sliced red grapefruit. Leave in the fridge overnight and enjoy in the morning.
10. Blueberry Lemon Water
Blueberries are high in antioxidants and turn this drink a pretty purple hue.
You’ll Need: Mix together Water, 1 cup blueberries, 1 sliced lemon, and lavender to garnish. Chill and enjoy!
11. Blackberry Sage Water — A savory herb is a great compliment to the sweetness of the fruit.
You’ll Need: Mix together water, 1 cup blackberries, and a handful of sage leaves. Stir it up, cover, chill, and serve with ice.
12. Ginger Lemon Thyme Water — Ginger is an anti-inflammatory, so this drink is awesome for after a workout instead of a sugary energy drink.
You’ll Need: Water, 4 lemon wedges, 8 sprigs fresh thyme, 4 teaspoons freshly grated ginger
Directions: Using a spoon, bruise the ingredients by pressing gently. This will release the flavor. Add it all to a pitcher, chill and enjoy.
13. Rosemary Orange Water — This is great for when you’re sick! The vitamin C boosts your immune system and rosemary is the leading herb in fighting off infections.
You’ll Need: Mix together water, 8 sprigs of fresh rosemary and 3 slices of fresh orange. Serve chilled and kick that cold to the curb!
14. Pomegranate Rosemary Water — The benefits and taste of this water is well worth the picking of pomegranate seeds!
You’ll Need: Mix together 1 cup water, 2 tbsp pomegranate seeds, 1 tsp 100% pomegranate juice, and 2 rosemary leaves. Chill and enjoy!
15. Pineapple Ginger Orange Water — Ginger cures nausea, so this is great for morning sickness and hangovers!
You’ll Need: Mix together water, ½ cup cubed pineapple, ½ sliced orange, 1 tbsp freshly grated ginger. Chill and enjoy!
From: Fresh Bites Daily
Inspiration for this dish comes from Yotam Ottolenghi’s Plenty, a must-have book for any vegetable-loving cook. I made a number of adjustments to accommodate the ingredients I had available and still get the flavors I believe Yotam was planning on. If he reads this post surely he will say, “Good going, girl!” Thank you, Yotam….
Cauliflower Frittata Ingredients
1 small head of cauliflower or half a large one
1 tablespoon olive oil
1 cup finely diced white onion
2 cloves finely minced garlic
2 teaspoons smoked paprika
4 tablespoons heavy cream
1 1/2 tablespoons dijon mustard
1 1/2 cup shredded mediumsharp cheddar cheese
1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper
A drizzle of olive oil for serving
Cauliflower Frittata Steps
1. Fill a large saucepan with water and bring it to a boil. In a medium bowl mix the eggs, mustard, cream, half the cheese, salt, and pepper and set aside.
2. While the water heats, break the cauliflower into medium sized flowerettes. You may have to cut the pieces up to get the flowerettes about the same size.
3. Add a sprinkle of salt to the boiling water, then add the cauliflower. Cook for about 4 minutes. You are going for ‘partially done.’
4. Drain the cauliflower and pat dry on some paper towels or a clean tea towel.
5. Heat the olive oil in a medium ovenready skillet over medium heat until the oil shimmers. (I love my
black iron skillet for adventures like this.) Add the onion and saute until the onion is translucent.
6. Add the garlic. Stir for thirty seconds. Do not brown the garlic. Toss in the partially cooked cauliflower. Toss, toss, toss. Get the cauliflower coated with those heady flavors.
7. If the skillet seems too dry, add a little olive oil. Stir and cook the cauliflower mixture for another 23 minutes. Do not burn!
8. Sprinkle on the smoked paprika and stir well.
9. Pour the egg mixture over the cauliflower mixture. Use a fork to distribute the cauliflower evenly over the pan if necessary. Cook over mediumlow heat for about five minutes.
10. Sprinkle the remaining cheese over the egg mixture and place the skillet in a 375 degree oven for about ten minutes, until the frittata is set and the cheese is melted.
11. Remove the frittata from the oven an allow it to cool for about 10 minutes. During this time the frittata will firm up, making it possible to produce neat, even slices. Drizzle the slices with a little extra virgin olive oil and garnish with something green like cilantro or parsley.
from the kitchen of Engrid Winslow
Chimichuri originated in Argentina but the name is based on a Basque word which can be loosely translated as “a mixture of several things in no particular order”. You can change it into a red sauce by adding tomatoes and/or red bell peppers. Other flavorings can be used such as paprika, cumin, thyme, lemon, basil, cilantro and bay leaf. In a pinch, you can substute dried oregano or hot sauce for the chili flakes.
Chimichuri sauce is gluten free, vegan and delicious served with grilled foods, particularly meats, fish and vegetables. It also makes a great topping for ordinary rice or mashed potatoes, a dip for raw veggies or added to pasta, drizzled on grilled bread or as a pizza sauce.
2 cups packed fresh Italian parsley
2 garlic cloves, smashed
1/3 cup red wine vinegar
3/4 cup olive oil
2 TBL fresh oregano
1/2 tsp chili flakes
1/2 tsp salt
Wash the parsley and pat dry.
(The parsley needs to be extremely dry before you place it into the food processor. If you try to pulse it while damp, it will clump up into a paste.)
Place the parsley and garlic into the food processor and pulse until finely chopped.
Slowly drizzle in the vinegar and olive oil and pulse until combined.
Season with chili flakes and salt. Place into a jar and set to the side. Can be stored in the fridge for up to a week or frozen in individual portions in an ice cube tray.
from the Kitchen of Engrid Winslow
Pesto is a “secret summer sauce” because it is so flavorful, adaptable and can be frozen to bring back summer memories during the dark of winter.
Some of the best ways to use pesto are:
Tossed into hot or cold pasta, add other veggies, chicken and/or shrimp
Folded into scrambled eggs or as a filling for omelets
Drizzled over grilled chicken, pork, lamb or fish
Smeared onto ricotta-topped, toasted bread
Swirled into mashed potatoes
Drizzled on salads, roasted or grilled veggies
A topping for pizza
Spread onto sandwiches
The best tricks for getting the most flavor out of your pesto are:
1) toast nuts in an even layer in a skillet over medium heat or in a 350 degree oven for 5-10 minutes (be sure to check often to prevent burning them). You can keep leftover toasted nuts in the freezer so there are always some on hand.;
(2) use a good quality extra virgin olive oil;
3) don’t overprocess the sauce – those flecks of texture are yummy; and
4) grate your cheese fresh by hand each time and mix it in at the end of processing.
Basic Basil Pesto Recipe
1/3 cup olive oil
1 ½ cups firmly packed fresh basil leaves
½ cup toasted pine nuts
2-4 cloves garlic, peeled
¾ cup freshly grated Parmigiana-Reggiano cheese
¼ tsp. kosher salt or fine sea salt
Optional: 2 tsp. lemon juice
Process all but cheese in a food processor, add additional olive oil if a thinner consistency is desired.
-Try substituting any of the following for the basil:
Use a flavored basil such as Cinnamon (also called Mexican Basil), 1 cup arugula, 1 cup mint, 1 ½ cups spinach and ½ cup oregano, 2 cups of baby greens, 2 Tbsp. thyme leaves and 2 cups of broccoli raab, 2 cups parsley (Italian flat leaf works best)
Substitute ½ of the basil with lemon balm
-Use any of the following nuts in place of pine nuts:
Pecans (great with Parsley),
Hazelnuts (try with arugula and mint),
Walnuts (good with spinach),
Almonds (good with baby greens)
-Swap out the Parmesan for Asiago or Manchego
Give Winter Squash Some Love
Winter Squash and How to Cook it.
by Engrid Winslow
Now that the nip of fall is finally in the air it is time to celebrate the coming harvest of winter squash. Winter squash varieties include the beloved Butternut as well as Sweet Dumpling, Delicata, Spaghetti, Hubbard, Long Island Cheese, Pumpkins and so many more varieties. The squash should be harvested before the first hard freeze but a light frost will actually sweeten the sugars in the squash fruit. The stems should be fairly dry and the fruit unblemished. If there are any squishy spots, just eat those right away but the others can be stored for up to six months. The fruit should feel heavy and dense and your fingernail should not pierce the flesh when pressed against it. Cut the winter squash from the vine so that there is at least a 2” stem and then let them cure at room temperature for a week or two. After they have cured they should be stored in a cool dry place such as a basement or garage where they will not freeze.
Winter Squashes are rich in fiber and vitamins and low in calories but they are also so hearty that they are great for meatless meals. To my mind, the best way to eat most of them is roasted with olive oil, salt and pepper but let’s not forget pies and casseroles with warm winter spices like cinnamon and nutmeg. The seeds can also be roasted for a delicious and nutritious snack.
Many years ago this recipe for Butternut Squash Risotto in Cooks Illustrated Italian Favorites that I have tweaked and played with to come up with one of my most beloved recipes. It gets the center starring role at least once a month during the winter season for its comforting warmth. It seems like a lot of work but this is one that is worth every minute.
BUTTERNUT SQUASH RISOTTO
Adapted from Cooks Illustrated Italian Favorites 2009
2 TBL olive oil
6 TBL butter
2 LB butternut squash, peeled, de-seeded and cut into ½” cubes which should yield 3-4 cups
NOTE: Reserve seeds, fibers, peels and any extra bits of squash for use later
4 cups chicken stock
1 cup water
1-2 small onions, minced
2 cups Arborio (Carnaroli can be substituted)
1 ½ cups white wine such as Pinot Grigio that you will also drink with your dinner
1 cup grated Parmesano-Reggiano
2 cloves garlic, minced
2 TBL minced fresh sage leaves
¼ tsp grated nutmeg
Salt and pepper to taste
In a large non-stick skillet, sauté the squash over medium-high heat with olive oil until cubes are nicely browned. Season with salt and pepper, remove from pan and set aside. Add reserved squash peels, seeds, etc. to pan and cook, stirring to break up the fibers as much as possible until brown. Place chicken stock and water in a saucepan with reserved, cooked bits of squash, bring to a low boil and reduce heat to a bare simmer.
Place 4 tablespoons of butter in the empty skillet over medium heat and let melt before adding onion, garlic and more salt and pepper. Cook and stir often until onions are softened. Add rice and stir until grains are a bit translucent around the edges (about 3-4 minutes). Add white wine and cook, stirring until it is fully absorbed. Add 3 cups of liquid (avoiding stems and other bits – Strain if desired but press the solids to get as much flavor from them as possible) and half of the cubed squash to the pan. After the liquid is completely absorbed and the pan is nearly dry, continue adding liquid about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding another ½ cup. Taste the rice for al dente and then stir in the rest of the squash, sage, nutmeg, parmesan, and the remaining 2 tablespoons of butter. Add additional liquid if you prefer a looser risotto and sprinkle additional parmesan on top. Serve with the same white wine you used to cook your risotto.
You can add other things such as spinach, sweet peas, and cooked chicken to this recipe if desired.