Tag Archives: Vegetables

Crisp Zucchini Bites with Garlic Aioli Dip (natashaskitchen)

Zucchini Crisps

1 large or 2 medium green or yellow zucchini, sliced into 1/2″ thick rounds
1/2 c flour for dredging (seasoned with 1 t salt and 1/4 t black pepper)
2 eggs, beaten, for egg wash
1 1/2 c Panko Bread Crumbs
oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

In the first bow, mix together: flour with salt pepper. In the second bowl, beat eggs with a fork. In the third bowl, add panko bread crumbs. Dredge all sides of zucchini chips in flour. Next, dip floured zucchini in the beaten egg mix; they should be completely coated in egg. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won’t get wet and later get so crusted up in panko that they aren’t useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4″ oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 min per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with aioli sauce.

Garlic Aioli Sauce

1/3 c mayonnaise
1 garlic clove, pressed
1/2 T lemon juice
1/4 t salt
1/8 t black pepper

In a small bowl, combine  all ingredients and stir together well.

Healthier Dipping Sauce

1/3 c Greek yogurt
1/4 t sugar or to taste

Mix together well.

Baby Potatoes with Creamy Garlic Sauce (coorec)

10 baby potatoes
2 T butter
2 cloves garlic, minced (you can use less if you don’t like garlic)
3/4 c cream
2 T fresh parsley, chopped (or 1 T dried parsley)
salt and pepper to taste

Wash and cut potatoes in bite sized pieces. Boil over low heat until just done. In a saucepan melt butter and add garlic and over low heat for 2 or 3 min. Add cream and reduce til thick enough to coat the potatoes. About 10 min. Drain potatoes and add to cream sauce. Add parsley, salt and pepper. Serves 6.

Garlic Parmesan Scalloped Potatoes (cafedelites)

4 T butter
1 T minced garlic (or 4 large garlic cloves, minced)
4 T flour
4 c milk (can sub skim, 2% or full fat) , more if needed
1 t chicken bullion powder (can sub Kosher salt)
salt, to taste
1/2 t black pepper
3 lbs potatoes, peeled and sliced into 1/8″ rounds
2 c shredded mozzarella cheese
3/4 c Parmesan cheese, freshly grated
1 T fresh chives, divided

Preheat oven to 400° F. Melt butter in a medium-sized pan / pot. Add garlic and sauté until just fragrant (about 1 min). Whisk in flour; continue to cook while whisking (or stirring) for at least 2 min. Reduce heat down to low; gradually whisk in 4 c milk (about 1/4 c at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed) and pepper. Set aside. Lightly grease a 9 x 13″ baking pan with cooking oil spray. Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce and the remaining cheeses. Cover tightly with aluminium foil and bake for 40 min until potatoes are just tender. Remove foil; cook for a further 30 min or until top is golden and the sauce is bubbling. For a crispier top, broil or grill on medium heat for 2 – 3 min until cheese is crispy. Garnish with chives. Serve warm.

Easy Marinated Mushrooms (damndeliscious)

1 lb cremini mushrooms
1/4 c olive oil
1/4 c white wine vinegar
1/4 c diced red onion
2 cloves garlic, minced
2 t brown sugar, packed
1/2 t dried oregano
1/2 t whole black peppercorns
1/4 t crushed red pepper flakes (opt)
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves (opt)

In a large pot of boiling salted water, cook mushrooms just until tender, about 3 – 4 min; drain well. In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste. Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days. Serve at room temp, garnished with parsley, if desired.

Pickled Cabbage (choosehealthyfood)


1 medium size head red cabbage
2 carrots

Shred the cabbage and carrots. Mix well.


2 c boiling water
6 T sugar
2 T salt
1/2 c white wine vinegar or white vinegar
1/3 c vegetable oil

Boil water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade. Put cabbage in the 2 – 3 liter (2 – 3 gal) glass jar in layers: first fill out 1/4 of the jar, push cabbage tight and pour 1/4 of the marinade and 1/4 oil. Add another 1/4 of cabbage and carrot mix, push it down and add 1/4 of the marinade and 1/4 of oil again. Repeat 2 more times until the jar is full. Put it in the bottom shelf of refrigerator (usually, it is warmer there.) Ready to eat right away, this marinated sweet and sour cabbage is even tastier in 2 days. Keep refrigerated and enjoy!

Spicy Pickled Cauliflower (theketochef)

1/2 head cauliflower
2/3 c distilled white vinegar
1 T black pepper corns
1 T red pepper flake
1 T oregano
2 c water, roughly
1 T non Iodized salt
1 bay leaf

In a sauce pan, take your pepper corns and 1 T vinegar and let the liquid reduce over medium heat. You should be left with a brown syrupy liquid and your peppercorns, this is called Au Sec and we are extracting the pepper flavor. Once the liquid is au sec, add your remaining spices and let them come to a hard boil. While pickling liquid is coming to temp, break cauliflower into small pieces. Stuff as many pieces of cauliflower into your sterilized jar as possible, followed by boiling pickling liquid. You will most likely have spare liquid just make sure you cover the veg completely. Seal jar and let it come to room temp on the counter, then store in the fridge. It will taste good as soon as it is cold, but after a day or so the flavors really intensify.

Harry and Davids Sweet Pepper Relish (jamiecooksitup)

8 c fresh tomatoes, chopped
4 c red peppers, chopped
3 c onions, chopped
4 – 5 fresh jalapeno pepper, chopped
1 1/2 c pickled jalapeno peppers, chopped (a 24 oz jar works best)
1 1/2 c vinegar (from the can of pickled jalapeno)
1/4 c dried onion
1 T garlic powder
3 T salt
4 c sugar
2 6 oz cans tomato paste

Slice tomatoes in half and chop into small chunks and toss into a large pot. Chop red peppers and onions. Add them to the pot. Wearing rubber gloves, slice the top from the jalapeno then take your knife and scoop out the seeded portion from the middle. If you like a lot of heat you can add some of the seeds. Chop the jalapeno and add them to the pot. Open pickled jalapeno and pour the vinegar/liquid into a measuring cup. You will need 1 1/2 c total, which is just about the amount of liquid in the can. If you don’t have quite enough you can add a bit of regular vinegar to be sure you have the full 1 1/2 c needed. Pour into the pot. Carefully take the pickled jalapeno out of the can (remember your gloves). Slice the tops off and scoop out the seeds. Again, you can leave some of the seeds in if you like a lot of heat. Chop the pickled jalapeno and add them to the pot. Add dried onion, garlic powder and salt. Place pot on the stove top. Give everything a nice stir and bring it to a simmer over medium high heat.  Let it cook for 20 min, stirring occasionally. Add sugar and tomato paste. Stir until the paste has had a chance to become incorporated. Let cook and simmer for about 1 hour or until it has cooked down and become thick like salsa, stirring occasionally. Pour relish into pint jars. Clean the top rim of each jar so you can get a nice seal. Screw on lids and rings. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 min. Carefully remove jars from the canner and sit them out on your counter. Wait til the lids pop. Store in a cool, dry place. Once a jar has been opened keep it in the refrigerator. Mix 1 c Sweet Pepper Relish with 1 8 oz pkg cream cheese and serve with crackers or tortilla chips. Yield: 8 – 9 pints.

Bang Bang Brussels Sprouts (delisch)

3 T extra virgin olive oil
2 T sweet chili sauce
1 T sriracha
juice of 1 lime
2 lb Brussels sprouts, trimmed and halved (quartered if large)
kosher salt
freshly ground black pepper

Preheat oven to 425º F. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha and lime juice. On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper. Roast until slightly charred and tender, 30 -o 35 min. Serve.

Bangin’ Breakfast Potatoes (vodkaandbiscuits)

3 medium golden potatoes, skin on (can sub red skinned potatoes)
1 T olive oil & more if needed
2 slices bacon
1 – 2 garlic cloves, minced
1 Tn pure maple syrup
parsley for garnish
salt, to taste
pepper, to taste
Old Bay, to taste

Before you do anything, freeze your bacon slices that way when you’re ready to prep, it’ll be so much easier to chop! Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water. In the meantime, heat oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly. Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper and Old Bay as needed. Cook for 10 min, stirring the potatoes often, until brown. If needed, add a T more oil. Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5 – 6 min to crisp. Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed. Let the garlic cook until fragrant, about 1 min. Just before serving, drizzle over the maple syrup and toss. Let that cook another min, giving the potatoes a caramelized effect. Serve in a warm bowl with a sunny side up egg!

Extra Crispy Restaurant Style Hashbrown Patties (layersofhappiness)

2 medium russet potatoes, peeled and shredded
1 egg
1/4 c shredded parmesan
3 T chives, thinly sliced
2 T flour
2 t seasoned salt
1/2 t chile powder
1/2 t dried basil
1/4 t ground cumin
1/4 t black pepper
oil for frying

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl. In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin and pepper. Add to shredded potatoes and mix until evenly distributed. Heat about 1/4″ oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoop out 1/4 c potato mix into the pan and flatten to a 1/2″ thick layer. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 min per side. Remove from pan and drain on paper towels. Season with a little extra salt and pepper, if desired and serve immediately. Makes 6 hashbrowns.

Crispy Indian Okra (myheartbeets)

12 oz frozen baby okra (bhindi), thawed (if you can find fresh young okra, use that)
3 T fat of choice (avocado oil, ghee, or schmaltz work well), divided
1/2 t cumin seeds
1 onion, diced
1 Serrano pepper (or 1 – 2 thai bird chilies), minced
2 cloves garlic, minced
1/2″ ginger, minced
1/4 t turmeric
1/4 t salt to taste

Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry. Melt 2 T fat in a saute pan over medium-high heat. Add cumin seeds and once they begin to brown or splutter, add onions and serrano pepper. Saute for 10 min or until the onions begin to brown. Then add the garlic, ginger and spices and mix well. Reduce heat to medium and add the remaining 1 T fat and okra. Stir fry for 10 – 12 min or until the okra is dry and crispy.

Ultimate Classic Kosher Dill Pickle (tiarastantrums)

1/4 c kosher salt
1 t sugar
1 T black peppercorns
1 T coriander seeds
1 T red pepper flakes
3 c white vinegar
3 c water
10 – 12 cucumbers
8 – 10 garlic cloves, smashed
10 dill sprigs

Combine the water, salt, sugar, peppercorns, coriander and red pepper flakes over high heat in a medium saucepan. Bring to a boil and remove from heat. Add the vinegar, stir to combine. Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half or quarters or really anyway you like. (Can do quarters, rounds slices and thin slices.) Be sure to sterilize your jars and prepare them for canning. Place 3 – 4 sprigs of dill in each jar, add a couple cloves of smashed garlic and stuff your cut cucumbers in tightly. Make sure your jar is full. Pour the hot brine among the jars, making sure to evenly distribute spices. Close all the jars with the lids snuggly. Place the filled jars in boiling water for 15 min and wait to here the lovely pop.

Virginia’s Pickled Vegetables (virginiawillis)

1 cucumber
1 red onion, halved and thinly sliced
8 c assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans, and small okra
6 c distilled white vinegar
2 c sugar
3/4 c kosher salt
1 large garlic clove, cut into slivers
1 t mustard seeds
1 t coriander seeds
1 t white peppercorns
4 small red peppers

Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Set aside. Bring a large pot of salted water to a rolling boil over high heat. Fill a large bowl with ice and water and set aside. Place the 8 c of vegetables in the boiling water and let cook until vibrant in color but still firm, 1 – 2 min. Drain the vegetables well in a colander, and then set the colander with the vegetables in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside. Place 1/2 the red onion, garlic, mustard seeds, coriander seeds and peppercorns in the bottom of a large sealable bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining 1/2 onion, cucumber and peppers. Combine vinegar, sugar and salt in a large saucepan over medium-high heat. Cook until the mix comes to just under a boil. Pour mix directly over vegetables and spices. Depending on the size container and the size of the vegetables you may not use all of the vinegar. Allow the mix to cool to room temp. Cover or seal and store refrigerated, stirring occasionally, for at least 48 hours. Serve well-chilled.

Balsamic, Honey Roasted Cabbage Steaks (eatwell101)

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 T olive oil, divided
3/4 t coarse salt
1/2 t ground white pepper
2 T balsamic vinegar
2 t honey
1 sprig fresh thyme

Preheat your oven to 400° F. Brush a rimmed baking sheet with 1 T extra-virgin olive oil. In a bowl combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 – 30 min. Serves 2.

Loaded Cauliflower Bites (ourlittleeverything)

1 head cauliflower cut into bite sized pieces
cheddar cheese shredded
bacon cooked and crumbled
green onions sliced (opt)

Preheat over to 350 F. Spread cauliflower out on a baking sheet covered with parchment paper or a silpat mat, sprinkle with salt and pepper and roast about 20 min or until fork tender. Push all the cauliflower into a pile and cover with as much cheddar cheese and bacon as you’d like. Return to the over for about 5 min until the cheese is melted. Top with sliced green onions and serve hot. Serves 4.

Broccoli with Asian Garlic Sauce (thegardengrazer)

4 c broccoli florets
3 garlic cloves, minced
2 T sesame oil
2 T reduced sodium soy sauce or tamari
1/2 c vegetable broth
1 T cornstarch
red pepper flakes to taste (opt)

In a bowl, add garlic, soy sauce/tamari, broth and cornstarch. Whisk to combine. In a large skillet over med-high, add sesame oil and heat for a minute. Carefully add broccoli florets. Cook for about 4 min, stirring often to prevent burning. Reduce heat to med-low and add garlic sauce. Stir well to coat. Cook for about 3 min. Sauce will thicken and absorb into the broccoli. Serves 4.

Sheet Pan Hash Browns (macheesmo)

4 c peeled and grated potatoes
2 T unsalted butter
1 T olive oil
1/2 t kosher salt
1/2 t black pepper
1/2 t chili powder
1/2 t garlic powder
1/2 c grated Parmesan

Line a sheet pan with parchment paper and preheat oven to 400 F. Add grated potatoes to a large bowl and rinse the potatoes well with cold water. Drain and rinse a second time. Drain off as much water as you can. Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl. In a microwave safe bowl, combine butter, oil and spices. Microwave on high for 30 seconds to melt butter. Stir spice mix into potatoes along with grated parmesan cheese. Stir well. Spread potatoes out on sheet pan in a single,even layer. Some overlap is inevitable, but try to make it as even as possible. Place sheet in a preheated oven on the bottom rack for 15 – 20 min. When edges of hash browns are browning nicely, move sheet pan to the very top rack. Bake for another 10 – 15 min so top can crisp up. Don’t stir the potatoes! Remove potatoes and serve immediately with other breakfast goodies!

Crispy Oven Potatoes with Cheese and Bacon (nobiggie)

1 lb sliced bacon
4 large ruset potatoes, diced
1 1/2 t Kosher salt
1 t freshly ground black pepper
1 1/2 cgrated cheddar cheese
2 green onions, sliced thin as a garnish

Preheat the oven to 400 F. For easy cleanup, completely cover the sheet pan with tin foil. Bake the bacon in the oven for about 15 – 20 min until crispy. Remove from oven, transfer the bacon to a paper towel lined plate to absorb the extra bacon grease and let cool. When cooled, crumble the strips of bacon into small bacon pieces. There should be a few T bacon grease on the baking pan, if there’s too much, you can absorb some with a paper towel. You’ll need this bacon grease for the potatoes. Dice up all the potatoes. Keep a big bowl of water near your cutting board to drop the potato pieces into, to keep the cut sides of the potatoes from turning brown. Remove the potatoes from the bowl of water and put them on the baking pan and toss them around to coat in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 min, remove from oven and toss them around again to keep them from sticking to the pan. Bake for an additional 20 min. Remove pan from the oven to toss around again, to make sure that none of the potatoes are sticking to the pan. Bake another 15 min. Remove potatoes from the oven, toss again and sprinkle with grated cheese and bacon pieces. Return the baking pan back to the oven, until the cheese has melted. Garnish with sliced green onions just before serving and enjoy!

Spicy Lentil Cakes

1 c red lentils
1 small bunch parsley, chopped
1 medium onion, diced and sauteed
4 T psyllium husks (or 1 large egg)
4 T nutritional yeast flakes (opt but recommended)
2 bell peppers of your choice, chopped
about 1/2 c flour of choice
2 t smoked paprika
1 t spicy paprika
1/2 t chili flakes
sea salt and ground pepper, to taste
oil for frying

Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 min and then remove from heat. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork . Add the rest of the ingredients, except oil. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10 – 15 min. Spray a non stick pan with some oil. Not too much. Put each patty in the frying pan and let it fry about 2 min on each side. Makes 15 cakes.

Perfect Roasted Root Vegetables (cooksillustrated)

1 14 oz celery root, peeled
4 carrots, peeled and cut into 2 1/2″ lengths, halved or quartered lengthwise if necessary to create 1/2 – 1″ in diameter
12 oz parsnips, peeled and sliced 1″ thick on bias
5 oz small shallots, peeled
1 t Kosher salt and pepper
pepper to taste
12 oz turnips, peeled, halved horizontally, and each half quartered
3 T vegetable oil
2 T chopped fresh parsley

Use turnips that are roughly 2 – 3″ in diameter. Instead of sprinkling the roasted vegetables with chopped parsley, tarragon or chives may also be substituted). Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 F. Cut celery root into 3/4″ thick rounds. Cut each round into 3/4″ thick planks about 2 1/2″ in length. Toss celery root, carrots, parsnips and shallots with salt and pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 – 10 min, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil and toss to coat. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 min. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 – 25 min longer. Transfer to platter, sprinkle with parsley and serve. Serves 6.