Tag Archives: veggie

Easy Roasted Vegetables

by Chung-Ah
yield: 6 servings

Ingredients

2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until tender.*

Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the vegetables.
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Honey Glazed Baby Carrots

by Chung-Ah
Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
1 (16-ounce) bag Grimmway Farms Baby Carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves

Directions

Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

Serve immediately.

*Cooking time may need to be adjusted depending on the thickness of the carrots.
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Idaho Nachos

Recipe Courtesy of Capone’s Pub & Grill
Yield: 1 to 2 servings

Ingredients

1 1/2 pounds waffle fries
Kosher salt
2 cups shredded Cheddar-Jack cheese blend
1/2 cup cooked chopped bacon
1/4 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup sour cream

Directions

Begin with warming your fryer to 350 degrees F. Preheat the oven to 400 degrees F.

Fry the waffle fries until golden brown, 2 to 4 minutes. Then lightly dust with salt and place on a cookie sheet or metal pizza pan. Top with the cheese and bacon. Place in the oven until the cheese is completely melted, 2 to 3 minutes. Remove from the oven and finish by sprinkling on the tomatoes, green onions and sour cream.

Note: To cut the waffle fries, slice downward on the end of a potato with a crinkle cutter. Rotato the potato 90 degrees, and slice downward again. Repeat this process until the entire potato is sliced. This may take some practice to get the perfect waffle cut.
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Garlic Parmesan Roasted Broccoli

by Chung-Ah
yield: 6 servings

Ingredients

24 ounces broccoli florets*
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
Juice of 1 lemon

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes, or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.

*24 ounces broccoli florets is equal to about 5 cups.
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Baked Parmesan Mushrooms

by Chung-Ah
yield: 4 servings

Ingredients

1 1/2 pounds cremini mushrooms, thinly sliced
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.

Serve immediately.
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Beef Stew

By Lena Abraham
8 Servings

Ingredients

1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish

Directions

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.

Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.

Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.

Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
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Baked Green Bean Fries

by Chung-Ah
yield: 6 servings

Ingredients

1 cup Panko
1/2 cup grated Parmesan cheese
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds green beans, trimmed
1/2 cup all-purpose flour
2 large eggs, beaten

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.

Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Serve immediately (with Ranch dipping sauce – if desired.)
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Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar

Curtis Stone
Serves: 6

Ingredients

1 head cauliflower (about 2 pounds), cored and cut into large bite-size florets
6 tablespoons olive oil, plus more for the baking dish, divided
Kosher salt and freshly ground black pepper
18 ounces (about 8 cups) broccoli florets
1 1/2 cups (about 5 ounces) penne
4 ounces (about 3/4 cup) pancetta, coarsely chopped
1 small yellow onion, finely chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/4 cup (5 ounces) shredded white cheddar cheese
1 cup very coarse, fresh multigrain breadcrumbs (made in a food processor or blender from 2 slices of bread)

Preparation

Position racks in the top third and center of the oven and preheat the oven to 400F. Lightly oil a quart baking dish or three individual crocks.

On a large baking sheet, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season with salt and pepper. Spread out evenly on the baking sheet. On a second baking sheet, repeat with the broccoli florets and 2 more tablespoons of the olive oil. Bake veggies for 10 minutes. Stir each sheet of vegetables and switch the positions of the baking sheets from top to bottom. Bake for about 10 minutes more, or until the vegetables are tinged with brown. Set aside. (Leave the oven on.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring often to prevent the pasta from sticking together, for about 7 minutes, or until tender but still firm to the bite. Drain the penne.

Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil and the pancetta, and cook, stirring occasionally, for about 4 minutes, or until the pancetta is browned and crisp. Add the onions and thyme, and cook, stirring occasionally, for about 2 minutes, or until the onions are tender and slightly browned. Sprinkle the flour over the onion mixture, then stir in the flour and cook for about 1 minute, or until it is very pale golden brown.

Gradually stir in the milk and cream. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often for about 4 minutes, or until the sauce is lightly thickened and has no raw flour taste. Remove from the heat, add the cheddar cheese and stir until melted. Season to taste with salt and pepper.

Add the vegetables and penne to the cheese sauce and fold together. Spread evenly in the oiled baking dish. In a small bowl, toss the breadcrumbs and the remaining 1 tablespoon olive oil to coat, then sprinkle over the vegetable mixture. Bake for about 10 minutes, or until the crumbs are golden. Let stand at room temperature for 5 minutes before serving.
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Slow-Cooker Beef and Broccoli

by Lindsay Funston
This easy beef & broccoli is so much better than takeout. Serve it over white or brown rice, with plenty of Sriracha!
Yields: 4 – 6 Servings

Ingredients

1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

Directions

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame seeds and green onions and serve over rice.
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Garlic Parmesan Roasted Potatoes

by Chung-Ah
yield: 6 servings

Ingredients:

3 pounds red potatoes, halved
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped parsley leaves

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.

Serve immediately, garnished with parsley, if desired.
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