Vegetarian Foodie

Roasted Summer Squash

Roasted summer squash is one of my favorite vegetable sides, I often include it in my casada plate.

Preheat the oven to 450 degrees
Chop green and yellow summer squash into bite sized pieces
Place in roasting pan and drizzle with olive oil
Sprinkle with salt
Bake for about 15 minutes-until tender and browned

Cooked Carrots

We have returned from a smashing few days spent in the giant forest. There will be more on that subject soon, I am catching up (on work and sleep) and still sorting through the photos. In the meantime, here is a recipe for cooked carrots. The whipping cream adds a hint of decadence to a simple cooked vegetable side. 

• Olive oil
• 2 Garlic cloves minced
• A half dozen Carrots
• 1/2 Cup of Whipping Cream
• Salt and Pepper to taste

Cut carrots in half. I like to leave the green tops because of the contrast and color the tops offer the final presentation. Heat olive oil in a skillet, cook garlic and carrots cut sides down for about 10 minutes. Add salt and pepper then remove carrots and set aside. Add whipping cream to the skillet and bring to a boil. Once boiling, reduce the heat and allow cream to thicken. Pour over the carrots and serve.

Roasted Cauliflower

• Cauliflower head
• 3 Garlic cloves minced
• Olive oil (a couple glugs)
• Parmesan cheese (almost a handful)
• Lime wedges



 

Preheat oven to 425 degrees

Wash and cut cauliflower into bite sized pieces, add to a mixing bowl and drizzle olive oil

Add minced garlic and toss

Place onto cookie sheet and roast for 30 minutes until cauliflower is golden brown

Top with parmesan cheese and serve with lime wedges

Crusty Cheese Pita Triangles

Crusty cheese pita triangles are a great snack or side. Although these are best served warm once they emerge from the oven, they keep for a couple days in a tight fitting container.

• Separate the two pita halves with a knife and cut into triangles
• With a pastry brush, brush olive oil onto the rough side of each triangle
• Sprinkle oregano and top with shredded parmesan cheese
• Spread evenly onto a baking sheet
• Broil for 2 minutes-keep a close eye because the triangles brown quickly

Crusty cheese pita triangles are especially delicious with broccoli and cheese soup.

Kale

Kale is a form of cabbage. There are many varieties of kale and the kale pictured below is a raw French kale. Kale's dark leafy greens are extremely rich in nutrients and antioxidant properties.

Kale makes a delicious and simple side:

• Sautee kale in olive oil until it is a darker green and somewhat wilty
• Add salt and serve with lemon wedges

 

Herbes de Provence and Greens

One of the most reached for spice jars in my spice cupboard is Herbes de Provence. If you have not yet included this jar of spices into your life I highly suggest you do so. Herbes de Provence originated in France and usually comes dried. The aromatic mixture includes: Rosemary, Thyme, Bay Leaf, Basil, Marjoram and Lavender.

Although there are many uses for Herbes de Provence, one use is to make a delicious and quick salad dressing:

• A couple glugs of Olive Oil
• Balsamic Dressing
• A pinch of Herbes de Provence

Dress up a handful of greens with the dressing and top with shaved parmesan flakes. The dressing is also great for dipping warm and very crusty bread into. And please don't forget to pour yourself a glass of red wine.   

Tomato and Basil

Need an appetizer in a jiffy?

Craving a quick snack?

Perhaps you need a salad side because you have just discovered your lettuce has wilted (Ug!).
Never ever underestimate sliced tomatoes with basil. Add a drizzle of olive oil and sprinkle cracked pepper to top it off.

Blanched Broccoli

Last night for dinner I decided to blanch the broccoli. I cut the stems off, washed the florets, and proceeded to break the broccoli florets into bite size chunks. I filled a pot with about one quart of water and 2 tablespoons of salt. When the water was boiling furiously I tossed in the broccoli. After two minutes the broccoli emerged a vibrant dark green (Blanching is commonly used to accentuate the colors of vegetables). I then tossed the broccoli in olive oil, balsamic vinaigrette and chopped garlic. Delicious.

 

Green Beans Recipe

Green beans have so much to offer: Vitamin K, vitamin C, niacin, vitamin A, dietary fiber, potassium, and iron. Green beans are also low in calories (just 43.75 calories in a whole         cup).

The following recipe for green beans is easy and delicious:

Serves 2

• Two handfuls of green beans washed and trimmed
• Place green beans into a baking dish along with a sliced shallot
• Salt & Pepper to taste
• Bake at 425 for 15 minutes
• While green beans are baking, toast a handful of chopped hazelnuts
• Pull green beans out of the oven and top with hazelnuts and lemon juice to taste

Enjoy!

Kohlrabi Recipe

This gorgeous vegetable is called kohlrabi. Kohlrabi, a member of the turnip family, rarely receives the love it deserves. Kohlrabi is sweet, juicy and high in vitamin c as well as potassium.  Here is delicious and simple recipe for Kohlrabi:

• Slice Kohlrabi into chunks and fry it with chopped onion in olive oil
• Add the greens which have been washed and sliced into ribbons-continue to fry until the greens are wilted
• Transfer mix to a shall baking pan and add breadcrumbs
• Top with Swiss cheese and bake at 425 for 10-15 minutes