Tag Archives: veggie

Slow Cooker Mashed Sweet Potatoes

Serves: 5


1/2 cup orange juice
1 tablespoon butter
1-1/2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 cup fresh or frozen cranberries
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
Salt and freshly ground black pepper to taste


Coat your slow cooker with nonstick spray. (I used my 2-Quart.) Place the orange juice, butter, brown sugar, cinnamon and cranberries in the slow cooker and stir to combine.

Cover and cook on HIGH while you prepare the sweet potatoes.

Add the potatoes and stir to combine.

Cover and turn the slow cooker to LOW.

Cook on LOW, until the sweet potatoes are very soft, 4 to 6 hours.

Mash the sweet potatoes well. If they seem too dry, stir in a little more orange juice to achieve desired consistency.

Add salt and pepper to taste.

Serve or hold in the slow cooker set to warm for up to one hour.


Honey Balsamic Roasted Brussels Sprouts

Serves 4


1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 medium red onion, sliced
2 Tablespoons olive oil, divided
salt and pepper to taste
2 Tablespoons balsamic vinegar
2 Tablespoons honey


Preheat the oven to 425F / 220C.

Place the trimmed and halved Brussels sprouts and red onions on a sheet pan. Toss them with 1 tablespoon of the olive oil and season them generously with salt and pepper. Place the sheet pan in oven and bake for 20 minutes.

In a small bowl combine the balsamic vinegar, remaining olive oil, and honey. Mix until they’re well blended. Drizzle the honey balsamic sauce over the roasted brussels sprouts and toss to coat. Serve immediately.

Green Mac and Cheese


1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
3 cups whole milk
1 cups packed fresh spinach
3 tablespoons unsalted butter
3 tablespoons Flour
4 cups grated white cheddar cheese
1 teaspoon kosher salt
2 cups chopped broccoli florets
1 cup peas


Preheat oven to 350 F.

Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.

While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.

In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.

Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.

Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.

Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

Vegetable-Barley Potpies

Makes 4


2 tablespoons extra-virgin olive oil, plus more for brushing
1 onion, finely diced
2 carrots, thinly sliced
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry white wine
1 1/2 cups cooked pearl barley
2 cups cooked white beans, drained and rinsed
2 tablespoons all-purpose flour
4 cups vegetable stock, preferably homemade
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
6 sheets frozen phyllo dough, preferably whole wheat, thawed
Sea salt, for sprinkling

Heat olive oil in a large skillet over medium. Sauté onion, carrots, and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add wine; cook, stirring up browned bits, until almost all the wine has evaporated.

Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.

Preheat oven to 425F. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel.

Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.

Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.

5-Ingredient Zucchini Fritters

Yield: About 14 fritters
Prep Time: 20 min
Cook Time: 5 min


4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
Vegetable oil
Sour cream, for serving (optional)


Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.

Serve the zucchini fritters topped with sour cream (optional) and sliced scallions

Ratatouille Casserole

(makes 4 servings)


1 six-ounce can tomato paste *
1/2 onion, chopped
2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
4 tablespoons olive oil (divided)
3/4 cup water
1 small eggplant, thinly sliced **
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 bell peppers, thinly sliced (we recommend one red and one yellow)
1 teaspoon fresh thyme leaves (can substitute basil leaves)
Salt and pepper to taste


Preheat oven to 375 degrees F.

Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside.

Get a 10×10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish.

Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.

Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.

Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.

Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.

Bake until the vegetables are tender and fully roasted, about 45 minutes.

*If you don’t have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.
** If you’re going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn’t get soggy

Crock Pot Vegetable Minestrone Soup


2 14.5 oz cans fat free vegetable broth
1 18 oz can crushed tomatoes – un-drained
3 medium carrots, chopped
3 small zucchini, cut into 1/2″ slices
1 medium yellow bell pepper – cut into 1/2″ pieces
8 medium green onions – sliced (1/2 cup)
2 cloves garlic – finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup Cannellini beans
1/4 cup chopped fresh basil


Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker.

Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.

Stir in rice.

Cover and cook on low heat setting for about 15 minutes or until rice is tender.