Category Archives: Vegetables

Sweet & Spicy Roasted Cauliflower

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17SWEET & SPICY ROASTED CAULIFLOWER (Yield: 4 Servings)

Ingredients:

1 small head cauliflower, cut into florets
1/4 cup olive oil
3 T. maple syrup
2 T. sriracha
1 T. soy sauce
1 t. garlic powder
1 t. onion powder

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Whisk together olive oil, maple syrup, sriracha, soy sauce, garlic powder, and onion powder in a large bowl until thoroughly combined.
  3. Add cauliflower florets and carefully toss in maple syrup mixture until coated.
  4. Transfer florets to lined baking sheet and spread them out into an even layer.
  5. Place baking sheet in oven and bake for 30 to 40 minutes, or until cauliflower is fork tender.
  6. Remove from oven and serve hot.

~ 12Tomatoes.com ~

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Roasted-Garlic Asparagus

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10ROASTED-GARLIC ASPARAGUS  (Yield: 4-6 Servings)

Ingredients:

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Directions:

  1. Preheat oven to 400°F.
  2. Line a large jelly-roll pan with parchment paper. Set aside.
  3. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  4. Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  5. Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  6. Transfer to a platter and serve hot.

 

~ Epicurious.com ~

30-Minute Portobello Mushroom Stir-Fry

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Add more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

30-MINUTE PORTOBELLO MUSHROOM STIR-FRY (Yield: 2-3 Servings)

Ingredients (Sauce/Marinade):

2 cloves garlic, minced (~1 T. or 6 g)
2 tsp minced ginger
3-4 T. (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 t. red pepper flake (more or less to taste)
3-4 T. tamari (or soy sauce if not gluten-free || more or less to taste)
1 T. (15 ml) sesame oil (toasted or untoasted)
3 T. (45 ml) lime juice
1 T. (15 ml) water

Ingredients (Stir-Fry):

2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)91 g)

4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds

Directions:

  1. Cook rice (or cauliflower rice) if serving with stir-fry.
  2. Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
  3. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
  4. Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
  5. Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
  6. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
  7. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
  8. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop

~ MinimalistBaker.com ~

Brussels Sprouts with Pancetta, Shallots, and Cherries

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10BRUSSELS SPROUTS WITH PANCETTA, SHALLOTS, AND CHERRIES (Yield: 8 Servings)

Ingredients

2 lb Brussels sprouts
3 shallots, thinly sliced
1 teaspoon fresh rosemary, finely chopped
4 tablespoons olive oil
1 (4-oz) package diced pancetta
1/4 cup dried cherries

Directions

  1. Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
  2. Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
  3. Add Brussels sprouts, flat-side down, to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.

~ Publix.com ~

Haricot Vert with Shallots

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HARICOT VERT WITH SHALLOTS  (Serves 4)

Ingredients

  • 1/2 pound of haricot vert, trimmed and tailed
  • 2 teaspoon butter
  • 1 small shallot, sliced
  • Salt and pepper to taste
  • 2 tablespoons diced tomato
  • Wedge of lemon

Directions

  1. Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
  2. In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.

~ SmittenKitchen.com ~

Bacon-Wrapped Stuffed Brussels Sprouts

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I was trying out this recipe for use as a party appetizer, and it was a true success story. The Brussels sprouts are blanched in hot water for a few minutes to bring out their bright green color. Once removed from the pot, they are cut with an X about halfway down. A mixture of goat cheese and garlic is piped into the middle and then the entire thing is wrapped in bacon. I usually buy center cut bacon, but for this recipe I suggest using a longer cut. Pop these in the oven for 30 minutes and out come these tasty little morsels. Serve with the picks that secure the bacon for easy handling. I do suggest that you try to find Brussels sprouts that are all about the same size for this recipe. Such a perfect idea for Thanksgiving when you can find them fresh “on the stalk” at your grocer.


BACON-WRAPPED STUFFED BRUSSELS SPROUTS (Serves: 8)

Ingredients

  • 18 large Brussels sprouts, stem ends trimmed and loose outer leaves discarded
  • 4 ounces cream cheese or goat cheese, at room temperature
  • 1/2 teaspoon minced garlic
  • 9 slices bacon, halved crosswise
  • 2 Tablespoons extra-virgin olive oil
  • 1/8 teaspoon ground black pepper

Directions

  1. Fill a large pot halfway with water and bring to a boil over high heat. Add the Brussels sprouts and cook for 2 minutes to blanch.  Remove with a slotted spoon and drain in a sieve. Pat the Brussels sprouts dry with paper towels or a kitchen towel. Using a paring knife, cut an “X” in the top of each Brussels sprout, cutting halfway down through the sprout.
  2. Preheat the oven to 400°F.
  3. Blend the cheese and garlic in a small bowl. Spoon the cheese mixture into a small resealable plastic bag. Cut a small hole in one of the bottom corners of the bag. Place the cut-out corner of the plastic bag in the “X” of each Brussels sprout and squeeze in a dollop of cheese mixture.
  4. Wrap a piece of bacon around each sprout vertically, covering over the cheese. Place on a rimmed baking sheet. Drizzle the oil over the sprouts and sprinkle with the pepper.
  5. Bake the sprouts, flipping them over halfway through the baking time, until the bacon is evenly browned, 25 to 30 minutes. Serve with toothpicks.

~ RodaleWellness.com ~

Pan-Fried Broccoli Stems

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CHIPSNever throw away your broccoli stems again. Peel the tough skin on the stalks and cut into 1/8th inch slices. If you slice on the diagonal you will create more surface area and a more attractive final product. Pan fry using the broccoli stems in olive oil for a couple of minutes, turning as they brown, and removing to paper towels to drain. Sprinkle with sea salt to taste and serve. A wonderfully tasty, healthy snack or side.


PAN-FRIED BROCCOLI STEMS (Serves: 4)

Ingredients

  • 4 to 8 thick broccoli stems
  • About 4 tablespoons grape seed oil or olive oil
  • Salt to taste

Directions

  1. Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don’t slice paper-thin because then it’s too easy to burn them.)
  2. Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don’t add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
  3. Continue with all of the broccoli stems, adding oil as needed.

~ CookingNYTimes.com ~