Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.food.com
- 3 medium zucchini,
halved lengthwise and sliced ¼ inch thick
- 1 ½ cups sliced
- 1 yellow onion, sliced
and separated into rings
- 2-3 teaspoons extra
virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon dried Italian
oven to 450 degrees F.
- Place all of the ingredients in a
large bowl and toss to mix well.
- 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.
- Bake for 15 minutes.
the vegetables and cook for another 5 to 10 minutes, until they are tender and
- 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
- 1/2 tsp ground black
- Preheat oven to 425F.
- In a large bowl, combine the
potatoes and onions.
- Toss the potatoes and onions with
olive oil to coat.
- Sprinkle salt and pepper.
- Transfer the coated potatoes and
onions to a baking sheet.
- Bake in the preheated oven for
25-30 minutes, until the potatoes are tender. Toss once while cooking, at
the half-way mark.
- After the potatoes are tender, toss
in the string beans to the pan.
- Bake for another 10-15 minutes,
until the beans are tender.
- Remove from the oven and add more
salt and/or pepper if you want.
Servings | Prep Time: 35
Minutes | Source: www.italianfoodforever.com
- 1 Pound Green Beans
- 1 Sweet Red Pepper
- 1 Sweet Yellow Pepper
- 3 Garlic Cloves, Peeled &
- 3 Tablespoons Extra Virgin Olive
- Hot Red Pepper Flakes
- Cracked Black Pepper
- 1 Teaspoon Fresh Thyme
- Sea Salt
- Zest From 1 Lemon
the beans on each end, and then core the peppers, removing the seeds and
membranes, and slice thinly.
the beans and pepper strips in salted boiling water until tender crisp.
and drop the vegetables in a bowl of ice water and let sit for 10 minutes.
beans and dry well.
a wide bottomed pan, heat the olive oil and season with salt, pepper, and red
the garlic and cook just until sizzling, then add the beans and peppers.
for a minute or two unto the beans are flavored with the oil mixture and are
the lemon zest and fresh thyme and toss to mix well.
immediately or at room temperature.
Servings | Prep Time: 10
Minutes | Source: www.inspiredtaste.net
- 1-pound baby bok choy
- 1 1/2 tablespoons extra-virgin
- 3 garlic cloves, minced
- Pinch crushed red pepper flakes
- Sea salt
- Half of a lemon, cut into wedges
- 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.
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.
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.
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.
- 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.
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
- 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
- Salt and pepper
to taste, if desired
For the Vinaigrette:
- 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon
- 2 teaspoons Dijon
- 1/3 cup
extra-virgin olive oil
- 2 egg yolks,
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.)
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.
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.
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.
another bowl, toss the beets with the remaining vinaigrette and the chives.
Season if desired with salt and pepper.
serve, divide the dressed frisée and the dressed beets among six plates.
Prep Time: 40 Minutes | Source: www.thymeforcooking.com
- 2 chicken
breasts, boneless, skinless
- 1/3 savoy
cabbage, about 2 cups, sliced
- 1 onion
- 2 cloves garlic
- 1 tbs minced
- 1 carrot
- 1/2 cup Basmati
- 1 1/4 cup chicken
- 2 tsp soy sauce
- 1 tbs olive oil
- Chop onion.
garlic and ginger.
carrot into matchsticks.
outer, dark green leaves from cabbage. Cut a slice off the cabbage, cut
the slice into thirds, then slice thinly.
chicken into bite-size pieces.
oil in large skillet over medium-high heat. Add onions, ginger, garlic,
chicken and stir-fry 5 minutes.
rice, carrot, cabbage and stir-fry 5 minutes longer.
stock, soy sauce, reduce heat, cover and simmer for 20 – 25 minutes, (until
rice is done) stirring occasionally to prevent sticking.
- Serve from the skillet.
Yield: 6 Servings | Prep Time: 25 Minutes | Source: www.soscuisine.com
- 1 tbsp canola oil
- 12 cups red
- 1 leek, finely
- 1 clove garlic,
- ½ tsp curry powder
- 1 tbsp ginger
- 1 pinch salt
- Ground pepper to
- ¼ cup creamy soy
preparation for cooking (optional)
- 2 green onions,
the vegetables: Chop the leek, garlic, and cabbage.
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.
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.
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).
Servings | Prep Time: 40 Minutes | Source: www.veggieinspired.com
- 1 lb brussels
sprouts (trimmed and halved)
- 1 lb radishes (trimmed
- 1 tbsp extra
virgin olive oil
- 1 tbsp fresh
- 2 tsp dried thyme
- 1/2 tsp salt (or
- 1/8 tsp pepper (or
- Preheat oven to 425 degrees F.
- Place all ingredients in a large bowl and
toss well to combine.
- Spread out in a single layer on a rimmed
baking sheet lined with parchment paper.
- Bake for 20-30 minutes until the
vegetables are starting to brown and crisp up on the edges.
Servings | Prep Time: 1 Hour
20 Minutes | Source: www.asweetpeachef.com
- 3 acorn
- 1 tsp sea
- 1 tsp ground
- 2 tbsp olive
- 2 carrots, chopped
- 1 granny
smith apple, cored and chopped
- 1 shallot, chopped
- 1/2 yellow
- 1/2 red
- 1/2 tsp dried
- 1/4 tsp dried
- 1/8 tsp cayenne
- 1/8 tsp ground
- 4 cups vegetable
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil or parchment paper.
- 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.
- Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
- 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.
- Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
- Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.