Posts Tagged with “Recipes”

Simple and Delicious Vegetarian Dinner

September 12, 2015 Recipes

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Simple and Delicious Vegetarian Dinner

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If you’re looking for a meatless meal that satisfies, look no further. This isn’t exactly a recipe, but is meant to inspire you for our next veggie-only dish.

All you do is preheat your oven to 350 F. Then chop up some veggies, herbs and toss them in some olive oil. In this photo, we have pattypans, peppers, onions and tomatoes. Add some fresh herbs like basil, parsley and oregano or whatever you like. Mushrooms, eggplant, garlic and plenty of other veggies also work well.

Mix all your ingredients and wrap everything in foil on a baking dish. Bake at 350 F for about 40 minutes or so. Drizzle with your favorite balsamic reduction and serve over rice, quinoa or just have it by itself.

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Sweet Maple Green Beans

September 12, 2015 Recipes

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Sweet Maple Green Beans

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If you’re being good and eating your green beans, you may as well make a treat of them. These beans sautéed in butter and maple syrup are tender, sweet and delicious.

Ingredients:

2 cups green beans

2 tablespoons butter

3 tablespoons maple syrup

Salt and pepper

How to Make It:

Steam green beans until softened. Melt the butter in a pan over medium heat. Add the maple syrup and green beans saute for a few minutes. Add salt and pepper to taste and serve.

 

Oven-Baked Summer Squash Fries

September 12, 2015 Recipes

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Oven-Baked Summer Squash Fries

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A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Ingredients:

1 medium summer squash

2 eggs

1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)

1 teaspoon paprika

1 teaspoon mustard power

Salt and pepper

Olive oil

How to Make It:

Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.

Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.

Whisk the eggs in a dish and set aside.

In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.

Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.

You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Serve with ranch or another favorite dip.

 

Simple Grilled Fennel

September 12, 2015 Recipes

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Simple Grilled Fennel

 

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Fennel has a very distinct licorice flavor and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss.

Ingredients:

 Fennel

Olive oil

Salt

Pepper

 

How to Make It:

 Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.

Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.

Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.

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Grilled Eggplant with Fresh Herbs

September 12, 2015 Recipes

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Grilled Eggplant with Fresh Herbs

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Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

Ingredients:

1 eggplant
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves minced garlic
¼ cup fresh basil, finely chopped
¼ cup fresh thyme, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh oregano, finely chopped
Salt and pepper

How to Make It:

Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.

Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes.

Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.

Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

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Mix with olive oil and garlic. Then let the flavors blend for about 15 minutes.

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