Roasted Brussels Sprouts on the Vine
Roasted Brussels Sprouts on the Vine |
- 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
- 1/2 cup Agave Nectar
- 1/2 cup Olive Oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. Herbs de Provence
Steps:
- Preheat oven to 350 degrees.
- Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
- In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence. Whisk vigorously until combined, about 30 seconds.
- Using a basting brush, cover the sprouts completely on all sides with the marinade.
- Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.
Greek Yogurt Ranch Mashed Potatoes
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4
Ingredients:
Ingredients:
- 4-6 Russet potatoes, peeled and quartered
- 2 tbsp. olive oil
- 1/2 cup plain Greek yogurt
- 1/4 cup finely chopped fresh dill
- 2 scallions, finely chopped
- 2 tbsp. finely chopped fresh parsley
- 2 cloves fresh garlic, pressed
- salt and pepper
Greek Yogurt Ranch Mashed Potatoes |
Steps:
- Fill a large pot with heavily salted water. Bring to a boil and add the potatoes. Boil for 10-12 minutes, until soft when pierced with a fork. Drain the water and transfer the potatoes to a large mixing bowl.
- Add the olive oil and yogurt to the mixing bowl. Season with salt and pepper to taste and mix with an electric mixer for about 2 minutes, until the potatoes are smooth and fluffy. DO NOT over mix. Cover and set aside.
- Add the fresh dill, scallions, parsley and garlic. Adjust seasoning with salt and pepper. Fold with a spatula until all ingredients are combined. Serve with poultry or other light meats.
Grilled Artichokes
Grilled Artichokes |
Ingredients:
- 1 large artichoke
- 1/4 cup olive oil
- 1 tsp. garlic powder
- 1 tsp. each salt and pepper
Steps:
- Cut the artichoke in half lengthwise with a large knife. Remove the fuzzy centers by scooping them out with a spoon or by cutting them out with a paring knife.
- Place the artichoke halves into a large pot with about 3" of boiling water or into a prepared steaming basket. Steam the artichokes for about 20 minutes until soft. Remove from the water and allow to dry/cool for a few minutes.
- Drizzle both sides of the artichokes with olive oil and then sprinkle them with salt, pepper and garlic powder. Gently rub the oil and spices into the artichokes.
- Preheat the grill to high heat.
- Place the artichokes on a plate and place them in the freezer for about 10-15 minutes.
- Remove the artichokes from the freezer and place on the heated grill face down for about 5-7 minutes, until the artichokes have nice, brown grill marks on them. Flip them over and repeat on the other side. Serve with honey mustard dipping sauce (recipe below).
Honey Mustard Dipping Sauce
Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6
Ingredients:
- 1/4 cup yellow mustard
- 1/4 cup spicy brown mustard or Dijon mustard
- 1/2 cup honey
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. each salt and pepper
Steps:
- In a large mixing bowl combine all ingredients except for the olive oil. Whisk until well combined and then drizzle in the olive oil while continuing to whisk vigorously.
- Mix until dressing is smooth and creamy.
Southwest Stuffed Zucchini
Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 12 zucchini halves
Ingredients:
- 6 medium zucchini
- 3 Morning Star Spicy Chipotle Black Bean Burgers, thawed and finely chopped
- 1/2 cup cooked, short grain, brown rice
- 1 Roma tomato, chopped (reserve about 2 tbsp. for garnish)
- 1 ear of white corn, kernels removed and ear discarded (or 3/4 cup frozen corn kernels, thawed)
- 2 scallions, chopped (reserve about 1 tbsp. for garnish)
- 1/2 cup roasted red pepper, chopped
- juice of 1 lime
- 1 avocado, sliced for garnish
- 1/2 tbsp. ground cumin
- salt and pepper to taste
Baked Southwest Stuffed Zucchini |
Steps:
- Preheat oven to 375 degrees.
- Cut the zucchini in half lengthwise and spoon out the centers with a melon baller.
- Heat a large skillet on medium heat. Add the chopped veggie burgers, brown rice, Roma tomato, corn, scallions, roasted red pepper. Season with ground cumin and salt and pepper to taste. Stir until combined and cook for 4-5 minutes, until all ingredients are heated and combined.
- Place the zucchini halves on a non-stick cookie sheet. Spoon the veggie burger mixture evenly into the center of the hollowed out zucchini. Place in the oven and bake at 375 degrees for about 20 minutes.
- Remove from oven, squeeze lime juice evenly over baked zucchini, garnish with remaining fresh tomato, scallions and avocado slices.
Acorn Squash and Apple Mash
Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 4
Ingredients:
Steps
- Cut the acorn squash in half and remove seeds. Place 1 tbsp. butter in the hole of each piece and season with salt and pepper. Wrap each piece in tin foil and cook in the oven at 375 degrees for 45 minutes, until soft when pierced with a fork.
- Place the apples in a skillet with 1/4 tsp. pumpkin pie spice and 2 tbsp. water. Cover and cook on medium heat until apples are soft, about 15-20 minutes.
- Remove squash from oven and scoop out with a spoon into a large mixing bowl. Add apples, cream cheese, 1 tbsp. butter, 1/4 tsp. pumpkin pie spice, and salt & pepper to taste. Mix with electric mixer until smooth. Serve immediately.
Artichoke Risotto Stuffed Mushrooms
Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 4 mushrooms
Artichoke Risotto Stuffed Mushrooms, served here with jumbo shrimp |
Ingredients:
- 4 large Portobella mushrooms, inner stems removed
- 1 cup Arborio Rice
- 2 cups chicken broth
- 1 cup chopped artichoke hearts
- 1 scallion, chopped
- 1/2 cup roasted red peppers, chopped
- juice and zest of 1 lemon
- 2 tbsp. flat-leaf parsley, chopped
- 2 tsp. garlic powder
- 1 tsp. olive oil
- salt and pepper
- olive oil cooking spray
- Heat a grill or grill pan to high heat. Spray with olive oil cooking spray and add the Portobella mushrooms and shrimp. Season with salt and pepper. Grill the shrimp for 2-3 minutes on each side, just until cooked through. Remove from heat and set aside. Grill the mushrooms for 4-5 minutes on each side until soft. Remove from heat and set aside.
- Heat the olive oil in a large skillet on medium heat. Add the Arborio rice and toast for 2-3 minutes, stirring constantly. Season with garlic powder, salt and pepper.
- Add the chicken broth 1/2 cup at a time, while continuing to stir constantly until the liquid is absorbed. Repeat until the rice is soft and creamy.
- Add the artichoke hearts, red peppers and scallions. Stir until combined.
- Place the mushroom caps open side up on a serving dish. Spoon the risotto into the mushroom caps. Garnish with lemon zest and chopped parsley.
Prep Time: 10 minutes / Cook Time: 25 minutes / Servings: 4
Ingredients:
- 4-6 red potatoes, washed and quartered (leave skins on)
- 2 tbsp. olive oil
- 3/4 cup cooked Quinoa, prepared to package directions
- 1 ear of white corn, kernels removed and ear discarded
- 1/4 cup finely chopped, fresh red onion
- 1 jalapeno pepper, seeds removed and finely chopped (I just used a can of diced chiles)
- 1/4 cup finely chopped fresh cilantro
- salt and pepper
- lime wedges for garnish
Steps:
- Fill a large pot with heavily salted water. Bring to a boil and add the potatoes. Boil for 10-12 minutes, until soft when pierced with a fork. Drain the water and transfer the potatoes to a large mixing bowl.
- Add the olive oil to the mixing bowl. Season with salt and pepper to taste and smash with a potato masher for about one minute, until potatoes are in small bits. DO NOT over mix. Cover and set aside.
- Add cooked Quinoa, corn, red onion, chopped jalapenos and cilantro. Season with salt and pepper and fold with a spatula until all ingredients are well mixed. Garnish with lime wedges before serving.
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