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Green Beans with Peppers

Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.food.com

Ingredients:

  • 3 medium zucchini, halved lengthwise and sliced ¼ inch thick
  • 1 ½ cups sliced mushrooms
  • 1 yellow onion, sliced and separated into rings
  • 2-3 teaspoons extra virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon dried Italian seasoning

Instructions: 

  1. Preheat oven to 450 degrees F.
  2. Place all of the ingredients in a large bowl and toss to mix well.
  3. Coat an 11×13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
  4. Bake for 15 minutes.
  5. Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
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Oven Roasted Potatoes and Green Beans

Source: www.oliepants.wordpress.com

Ingredients:

  • 1-pound potatoes, diced.
  • 1/2 large onion, sliced
  • 1-pound string green beans, ends removed
  • 1/8 cup good olive oil
  • 1 tsp salt, plus more to taste
  • 1/2 tsp ground black pepper

Instructions: 

  1. Preheat oven to 425F.
  2. In a large bowl, combine the potatoes and onions.
  3. Toss the potatoes and onions with olive oil to coat.
  4. Sprinkle salt and pepper.
  5. Transfer the coated potatoes and onions to a baking sheet.
  6. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.
  7. After the potatoes are tender, toss in the string beans to the pan.
  8. Bake for another 10-15 minutes, until the beans are tender.
  9. Remove from the oven and add more salt and/or pepper if you want.
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Green Beans with Peppers

Yield: 4-6 Servings | Prep Time: 35 Minutes | Source: www.italianfoodforever.com

Ingredients:

  • 1 Pound Green Beans
  • 1 Sweet Red Pepper
  • 1 Sweet Yellow Pepper
  • 3 Garlic Cloves, Peeled & Finely Sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • Hot Red Pepper Flakes
  • Cracked Black Pepper
  • 1 Teaspoon Fresh Thyme
  • Sea Salt
  • Zest From 1 Lemon

Instructions: 

  1. Trim the beans on each end, and then core the peppers, removing the seeds and membranes, and slice thinly.
  2. Cook the beans and pepper strips in salted boiling water until tender crisp.
  3. Drain, and drop the vegetables in a bowl of ice water and let sit for 10 minutes.
  4. Drain beans and dry well.
  5. In a wide bottomed pan, heat the olive oil and season with salt, pepper, and red pepper flakes.
  6. Add the garlic and cook just until sizzling, then add the beans and peppers.
  7. Cook for a minute or two unto the beans are flavored with the oil mixture and are warm.
  8. Add the lemon zest and fresh thyme and toss to mix well.
  9. Serve immediately or at room temperature.
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10 Minute Lemon Garlic Sautéed Bok Choy

Yield: 4 Servings | Prep Time: 10 Minutes | Source: www.inspiredtaste.net

Ingredients:

  • 1-pound baby bok choy
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • Sea salt
  • Half of a lemon, cut into wedges

Instructions: 

  1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
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Roasted Beet, Walnut, and Frisee Salad

Yield: 6 Servings | Prep Time: 2 Hours | Source: www.walnuts.org

For the Salad:

  • 1/2 cup water
  • 1/2 teaspoon salt
  • 3–4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 3 medium-sized red beets
  • 3 medium-sized yellow beets, or 3 more red beets
  • 2–3 small heads (6–8 ounces total) frisée, or about 8 cups mixed tiny salad greens, or any greens can be used
  • 1/2 cup chopped toasted California walnuts
  • 2 tablespoons chopped chives
  • Salt and pepper to taste, if desired

For the Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 2 egg yolks, optional

Instructions: 

  1. To prepare the roasted beets, preheat the oven to 375°F. Combine the water, salt and thyme in a baking pan that will hold the beets comfortably on one layer. Remove all but 1-inch of the stems from the beets. (The beet greens can be cooked separately, if you wish, like spinach.)
  2. Rinse the beets well and place them in the prepared baking pan. Cover tightly with foil and bake for about 1 1/2 hours, until the beets are tender when pierced. Uncover and cool to room temperature. Peel the beets and remove the remaining stems. Cut the beets into thin wedges or slices and place in a bowl. Refrigerate until needed. This step can be done one day ahead of time.
  3. To prepare the vinaigrette, in a small bowl, or in a tightly capped jar, combine the vinegar, salt and pepper, then whisk or shake to dissolve the salt. Add the mustard, olive oil and egg yolks, if using, then whisk or shake until the vinaigrette is smooth. Mix again before using.
  4. To assemble the salad, first remove the root end from each head of frisée, separating the head into leaves. In a bowl, toss the frisée with walnuts and half the vinaigrette, then season with salt and pepper to taste.
  5. In another bowl, toss the beets with the remaining vinaigrette and the chives. Season if desired with salt and pepper.
  6. To serve, divide the dressed frisée and the dressed beets among six plates.
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Chicken and Savoy Cabbage Skillet

Prep Time: 40 Minutes | Source: www.thymeforcooking.com

Ingredients:

  • 2 chicken breasts, boneless, skinless
  • 1/3 savoy cabbage, about 2 cups, sliced
  • 1 onion
  • 2 cloves garlic
  • 1 tbs minced ginger
  • 1 carrot
  • 1/2 cup Basmati rice
  • 1 1/4 cup chicken stock
  • 2 tsp soy sauce
  • 1 tbs olive oil

Instructions: 

  1. Chop onion.
  2. Mince garlic and ginger.
  3. Cut carrot into matchsticks.
  4. Remove outer, dark green leaves from cabbage.  Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
  5. Cut chicken into bite-size pieces.
  6. Heat oil in large skillet over medium-high heat.  Add onions, ginger, garlic, chicken and stir-fry 5 minutes.
  7. Add rice, carrot, cabbage and stir-fry 5 minutes longer.
  8. Add stock, soy sauce, reduce heat, cover and simmer for 20 – 25 minutes, (until rice is done) stirring occasionally to prevent sticking.
  9. Serve from the skillet.
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Broccolini, Onion, and Potato Soup with Roasted Broccolini

Ingredients:

Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1½ cups broccolini
  • 1 russet potato
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • ⅛ teaspoon ground ginger
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
  • 3 cups water
  • ¼ cup unsweetened almond milk
  • 1 tablespoon cooking wine
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon salt
  • 1 green onion

Roasted Broccolini

  • 1 tablespoon extra-virgin olive oil
  • 6-7 stalks broccolini
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • A few sprinkles ground pepper

Instructions: 

  1. Soup: Finely dice the onion into small cubes and chop the garlic into small pieces and put it in a saucepan with a tablespoon of extra-virgin olive oil. Turn the heat on medium high (5-6) and sauté the onions and garlic for about 10 minutes, stirring all the time.
  2. Meanwhile, cut the broccolini into small pieces, and peel the potato and cut it in small pieces too. The smaller they are, the faster they’ll cook.
  3. After cooking the onions for 10 minutes, add the broccoli, potatoes, onion powder, garlic powder, dried thyme, oregano, basil, dill, ginger, pepper and red pepper flakes. Stir and cook for 2 minutes, then add the water, almond milk, wine, extra virgin olive oil and salt.
  4. Stir and cook for about 2 more minutes.
  5. Turn the heat down a notch (4-5) and put the lid on and let it simmer for about 20 minutes. Meanwhile, chop up the green onion into small pieces and a minute before you turn the heat off, add the green onions and stir.
  6. Put everything in a high speed blender and blend until it becomes a thick soup. Add a pinch of herbs (dried oregano, thyme, basil) as garnish and serve with roasted broccolini.
  7. Roasted Broccolini: Preheat oven to 350°F.
  8. Drizzle the olive oil over the broccolini in a small bowl, then add the onion powder, garlic powder, salt and ground pepper.
  9. Massage all the spices and oil thoroughly into the broccolini until everything is evenly coated.
  10. Bake in the oven for about 8-10 minutes (may take longer if your oven hasn’t been properly heated up yet).
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Red Cabbage and Leek Soup

Yield: 6 Servings | Prep Time: 25 Minutes | Source: www.soscuisine.com

Ingredients:

  • 1 tbsp canola oil
  • 12 cups red cabbage
  • 1 leek, finely chopped
  • 1 clove garlic, minced
  • ½ tsp curry powder
  • 1 tbsp ginger root, grated
  • 1 pinch salt (optional)
  • Ground pepper to taste (optional)
  • ¼ cup creamy soy preparation for cooking (optional)
  • 2 green onions, finely chopped

Instructions:

  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with soy preparation and chopped scallions, then serve (warm or at room temperature).
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Roasted Radish and Brussels Sprouts Salad

Yield: 6 Servings | Prep Time: 40 Minutes | Source: www.veggieinspired.com

Ingredients:

  • 1 lb brussels sprouts (trimmed and halved)
  • 1 lb radishes (trimmed and halved)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tsp dried thyme
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Place all ingredients in a large bowl and toss well to combine.
  3. Spread out in a single layer on a rimmed baking sheet lined with parchment paper.
  4. Bake for 20-30 minutes until the vegetables are starting to brown and crisp up on the edges.
  5. Serve immediately.
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Roasted Acorn Squash Soup

Yield: 4 Servings | Prep Time: 1 Hour 20 Minutes | Source: www.asweetpeachef.com

Ingredients:

  • 3 acorn squashes
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1 granny smith apple, cored and chopped
  • 1 shallot, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red onion, chopped
  • 1/2 tsp dried ginger
  • 1/4 tsp dried sage
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground allspice
  • 4 cups vegetable stock

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.
  3. Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
  4. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  5. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  6. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
  7. Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.