All posts filed under: Vegetable Dishes

Roasted Root Vegetables

Now that it is autumn, nothing is in season more than root vegetables.  They are a GREAT accompaniment to any meat/fish or poultry. Roasted Root Vegetables are easy to make, healthy to eat, and flexible, in that you can use almost any root vegetable.  Here’s how I make them, and people can’t believe they’re eating something so healthy! Take any favorite root vegetables: Potatoes Sweet Potatoes Turnips Parsnips Carrots Beets (if you do beets, keep them in a separate bag or you’ll have pink veggies!  LOL) add other favorites:  small halved Brussels sprouts, diced onion, rutabaga I use a chopper that makes small squares.  They are available online and most kitchen stores.  Here’s an example of one. I use the larger setting to make even sized squares.  I put them all in a ziploc bag with olive oil, salt, pepper and rosemary.  Shake it up.  Thyme is another spice that works really well with these combos.  Use paprika or pepper if you want.  Add garlic.  There is no wrong way to season, use what you …

Low Carb Stuffing

Cauliflower is becoming a miracle vegetable in our house.  We’ve made pizza dough, mashed potatoes, cheese bread and now stuffing out of it!  This recipe is from Delish, a website devoted to recipes.  I have the link at the end, but their site doesn’t include the nutrition info I’ve posted below.  We LOVE this recipe! Ingredients 4 tbsp. butter (preferably pasture butter — butter from grass fed cows) 1 onion, chopped 2 large carrots, peeled and chopped 2 celery stalks, chopped or thinly sliced 1 small head cauliflower, chopped 1 c. chopped mushrooms kosher salt Freshly ground black pepper ¼ c. Freshly Chopped Parsley 2 tbsp. chopped fresh rosemary 1 tbsp. chopped fresh sage or 1 tsp. ground sage ½ c. vegetable or chicken broth (we use chicken) Directions In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more. Add parsley, rosemary, and sage and …

Kohlrabi Slaw with cherries

One of the cool things about using a CSA provider is getting “surprise” veggies you have not cooked previously.  A few weeks ago, Kohlrabi showed up in our box.  Luckily, she sent this recipe along with them.  Kohlrabi are part of the cabbage family, and have an odd sputnik look to them.  (OK, that dated me…)  Here’s a recipe that not only uses them, but is DELICIOUS!  Want a twist on coleslaw?  Here it is, but first, a rundown of the benefits of eating Kohlrabi.  Low in fat, high in fiber, potassium, and a ton of Vitamin C, and they are in season now! This recipe is low in net carbs (watch out for the dried cherries, if you eat a lot, it will increase the carbs, and they are yummy!)   Kohlrabi Cabbage Cherry Slaw with Maple Lemon Dressing Ingredients: 1 T coconut or avocado oil ¼ cup sunflower seeds 2 medium bulbs Kohlrabi 2 cups shredded green cabbage 1/8 cup dried cherries, I used dried tart cherries small fistful of coarsely chopped fresh …

Black Bean and Corn Salad

I love this salad for a few reasons:  it uses all that is summer, it provides protein, and it can be made ahead.  In fact, it is BETTER if you let it sit for a few hours in the frig.  We can make a batch of this and it keeps a few days in frig. Not to mention it is really pretty! If you are staying away from all carbs, omit the corn and add some diced jicama. Ingredients 1 cup fresh cooked corn (I used two cobs), cooled and cut (can use frozen organic corn also) 4 green onions or scallions (white parts only) chopped fine OR ¼ cup finely diced red onion 1 can (16 ounces) organic black beans 1 small handful (½ small bunch) of chopped fresh cilantro (or basil if you don’t like cilantro) 1 pint grape tomatoes, sliced in half or quarters (cut large cherry tomatoes into quarters) ~ 20-30 green olives, sliced in half Dressing: 4 tbsp. lemon juice (can use lime also, but I prefer lemon) ½ tsp. …

Eileen’s “Tastes Like Summer” Salad

I threw together this salad today that was inspired by a salad we created in the cooking class at Food As Medicine recently.  Using what’s fresh, I gave it a new spin.  Similar to tabbouleh, it makes a great side dish, we had it with lamburgers one night and local wild rice brats on July 4th.  Yes, this does have a few carbs, but good ones. As you make this, keep in mind that any ingredient can be modified.  If you hate cilantro, leave it out, if you adore basil, add more.  If you are addicted to spicy, add some.  You cannot screw this up!  Just go slow and keep tasting it until you like it. Summer Quinoa Salad ½ cup quinoa, rinsed and cooked (I used white quinoa variety) 1 cup red seedless grapes, halved 1 handful parsley, stemmed and chopped 1 handful cilantro, chopped (stems are ok, they have same flavor as the leaf!) 1 small bunch of basil 1 handful mint, stemmed and chopped ¼ Cup Olive Oil (up to ¹/3 cup …

What are Garlic Scapes?

We went to the farmers market this morning, and my husband was intrigued by what looked like a bunch of long curly green onions.  But we knew they were not onions! We asked and were informed they were “garlic flowers”.  We got home, looked it up, and found out they were Garlic Scapes!  What the heck is a garlic scape?  We asked the same question.  And so we investigated and purchased some and went home and made scrambled eggs with sauteed garlic scapes and baby asparagus.  Yum.   Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. You can find them in the early summer and mid-fall at farmers’ markets. What to do with them? There are some great links at the bottom of this page.  Also: Roast them! Place the scapes in a hot pan with olive oil and pan-roast them for 2 minutes, or until golden brown. Add …

Artichoke Lemon Hummus

Eileen’s Artichoke Lemon Hummus I made this recipe up on the fly one summer day when I was having friends over.  Many hummus recipes are too thick and pasty for me, almost so thick you couldn’t dip with them.  I wanted something a bit more refreshing for the summer.  This has been such a hit with my kids I make it almost all the time instead of regular hummus. Makes 20+ portions.  You can easily cut this in half if you have a smaller family… or don’t want to eat hummus for every meal! 😉 Two 15 oz can chick peas (garbanzo beans), drained 1 cup tahini (sesame paste) ½ cup olive oil 1 lemon, juiced 4 cloves garlic 1 can drained artichoke hearts– NOT the kind in oil, the canned kind 1 pinch red pepper flakes or Aleppo Pepper sea salt ground black pepper Put all in food processor.  This is a recipe that the amounts aren’t crucial; add more garbanzos, less artichokes, whatever.  Add more ground red pepper flakes to make it spicier. …

Healthy Ginger Carrot Soup

This recipe is amazing because it tastes BETTER than the usual carrot soup with dairy.  And the thai red chili paste can add a kick or add HOT depending on your preference.  You can even put it on the table for those who love spicy to add a bit more.  The secret in addition to the red chili paste is coconut milk.  This soup is amazing! This is almost identical to the recipe in The Ultrametabolism Cookbook by Dr. Mark Hyman.  Like I said previously, that book is one of my most used cookbooks. Ingredients: 2 tablespoons coconut oil or light sesame oil (don’t use toasted sesame, the flavor is too strong) 1 large onion, diced 1 clove garlic, minced 2 tablespoons minced fresh ginger 2 pounds diced carrots – don’t fret the size, you’re going to blenderize it anyway 4 cups chicken broth or vegetable broth if you’re vegan/vegetarian 1 cup light coconut milk (canned) ¼  to 1 teaspoon Thai Red Chili Paste, like Thai Kitchen or Dynasty brands (comes in a jar, a …