Category Archives: Vegetables

Bacon Brussels Sprouts Gratin

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Bacon Brussels Sprouts Gratin (Servings: 6)

Ingredients:

  • 1 1/2 pounds Brussels sprouts, halved
  • 8 oz. bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup fontina cheese, grated, optional
  • 3/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 egg
  • 1 sprig rosemary, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste

Directions:

  1. Preheat oven to 400º F.
  2. Toss Brussells sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
  3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
  4. Remove Brussels sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
  5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
  6. Remove from oven and let cool 5 minutes before serving.
~ 12Tomatoes.com ~
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Onion, Mushroom and Spinach Saute

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Sooo many onions!!! I guess I should have picked up on the fact that it was the first thing in the title. They kind of overshadowed the exotic mushroom mix we picked up, but all around a very tasty side . . . but sooo many onions!

ONION, MUSHROOM AND SPINACH SAUTE (Yield: 4 Servings)

Ingredients:

  • 2 teaspoon olive oil

  • 2 medium onion , sliced thinly lengthwise( any kind of onion you like)

  • 8 ounces mushrooms , sliced

  • 2 garlic clove , minced

  • 4 cups spinach leaves , loosely packed

  • 1/2-1 teaspoon balsamic vinegar , to taste

  • salt and pepper , to taste

Directions:

  1. Preheat a medium saute pan on medium heat.

  2. Add olive oil.

  3. Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.

  4. Add spinach and stir a minute or two, until spinach is just wilted.

  5. Remove from heat and add balsamic vinegar, salt and pepper to taste.

~ GeniusKitchen.com ~

Caprese Stuffed Garlic Butter Portobellos

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CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS (Yield: 5-6 Servings)

Ingredients:

  • 2 tablespoons butter
  • 2 cloves garlic — crushed
  • 1 tablespoon fresh chopped parsely
  • 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel
  • 5-6 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar (optional)

Directions:

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine butter, garlic, and parsley in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered sign down, on a baking tray.
  3. Brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and is golden in color (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

~ CafeDelites.com ~

Milk And Honey Corn On The Cob

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Try this recicpe the next time you cookout. The corn comes out sweet, juicy and so delicious. Hit the corn with a little more Cajun spice before serving. A true Southern favorite . . .

(Note – We save the milk left in the stock pot to add to our dogs’ food during the next week. Everyone wins)

MILK AND HONEY CORN ON THE COB (Yield: 8-10 Servings)

Ingredients:

  • 8-10 ears of sweet corn, shucked
  • ½ cup heavy cream
  • 1 cup milk
  • ½ cup unsalted butter
  • 3 tablespoons honey
  • 1 teaspoon Cajun seasoning
  • Salt and pepper, to taste
  • Chopped parsley, to garnish

Directions:

  1. Add water to a large stockpot until half filled. Transfer to stovetop and add heavy cream, milk, butter, honey, and Cajun seasoning, salt and pepper, to taste.
  2. Heat milk and butter on medium until butter is melted and milk is warmed, but not boiling. Add corn cobs and lower heat slightly to prevent milk from scorching.
  3. Simmer corn for 7-12 minutes (shorter for firmer kernels, longer for softer kernels). Carefully remove corn from pot and place on a serving platter to cool slightly before serving.

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~ 12Tomatoes.com ~

Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad

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12GRILLED AVOCADO HALVES WITH CUMIN-SPICED QUINOA AND BLACK BEAN SALAD (Yield: 4-6 Servings)

Ingredients (Grilled Avocados):

  • 3 avocados
  • 1 to 2 tablespoon olive oil
  • 2 lemons, juiced
  • Salt and pepper, to taste

Ingredients (Salad):

  • 1 cup dry quinoa
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • black pepper, to taste
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper (or substitute cherry tomatoes)
  • 1/2 cup raw corn kernels (from about 1 ear)
  • 1 1/2 cup cooked black beans (or 1 can beans, rinsed)
  • 10 to 15 basil leaves, cut in a chiffonade
  • 1/4 cup chopped fresh cilantro, plus extra for garnish

Directions:

  1. Lightly oil your grill or grill pan and set over medium heat.
  2. Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.
  3. While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
  4. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.
  5. To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
  6. Fill each avocado half till it’s brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.

~ food52.com ~

Cauliflower Au Gratin

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CAULIFLOWER AU GRATIN (Yield: 6 Servings)

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 6 ounces shredded Cheddar cheese, divided
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg, or to taste

Directions:

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
  3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

~ AllRecipes.com ~

Parmesan Prosciutto Brussels Sprouts

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6PARMESAN PROSCIUTTO BRUSSELS SPROUTS (Yield: 4 Servings)

Ingredients:

  • 1 pound of Brussels Sprouts
  • 2 tablespoons Butter
  • 1-2 cloves of minced Garlic
  • 1/4 cup grated Parmesan
  • Salt and Pepper
  • 2 slices of Prosciutto

Directions:

  1. Heat your oven to 300 degrees. Trim the stems off the brussels sprouts and remove any browned outer leaves. Slice the sprouts into halves or quarters, and place them in a medium bowl.
  2. Melt the butter and pour it over the brussels sprouts. Add the garlic, parmesan, and a generous amount of salt and pepper. Stir to combine.
  3. Pour the seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven. Let bake for about 40 minutes, until they are just starting to brown.
  4. Chop up the prosciutto, and stir it into the brussels sprouts. Increase the heat to 350 degrees and let the brussels sprouts roast for another 10-15 minutes until browned. Serve immediately.

~ TheKittchen.com ~