Vegetables

Spicy Roasted Potatoes

Published on by carol lou

These potatoes are the perfect side dish to serve with poultry, meat, or fish.  They are crispy on the outside and soft on the inside.  This combination of ingredients makes these potatoes additive.  They are so full of flavor, you can’t eat just one.  Your guests will be asking for this recipe.

spicy roasted potatoes

 

Spicy Roasted Potatoes
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Ingredients
  1. 1 1/2 teaspoon dry mustard
  2. 2 teaspoons Dijon mustard
  3. 2 tablespoons olive oil
  4. 1 clove of garlic, minced
  5. 1/4 teaspoon paprika
  6. 1 teaspoon dried tarragon
  7. 1/8 teaspoon red pepper flakes (add more if want additional heat!)
  8. 4 cups cubed unpeeled potatoes, approx. 1 inch cubes
Instructions
  1. In a medium bowl mix dry mustard, Dijon mustard, olive oil, garlic, paprika, tarragon and red pepper flakes. Cut potatoes (potatoes need to be dry prior to cutting) into cubes, toss with mustard mixture. Arrange on a lightly greased baking sheet in a single layer. Bake 425 for 30 - 35 minutes, until tender. Toss every 10 minutes.
  2. If the potatoes look too dry, drizzle with a small amount of olive oil.
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Zucchini Tomato Bake

Published on by carol lou

 This is a one dish wonder.  Combine all of the ingredients in your casserole dish, bake as directed and you have a baked vegetable casserole that is perfect to serve with chicken, fish or beef.  The croutons add a wonderful crunch.  A very different and delicious side dish. 

vegetable casserole

 

Zucchini Tomato Bake
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Ingredients
  1. 2 cups grated sharp cheddar cheese
  2. 3 cups small croutons (I use seasoned croutons found near the salad dressings)
  3. 4 cups sliced zucchini
  4. 1/2 cup chopped onion
  5. 1/2 cup chopped green bell pepper
  6. 3 tomatoes, cut in large chunks
  7. 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 350
  2. Reserve 1/2 cup of the cheese and 1/2 cup of the croutons.
  3. Mix remaining ingredients. Pour mixture into greased baking dish and top with remaining crouton and cheese mixture.
  4. Bake, covered for 1 hour, serve hot
A Passion for Entertaining https://apassionforentertaining.com/

Roasted Cauliflower with Lemon Dill Dip

Published on by carol lou

I think cauliflower is in the same category as brussel sprouts.  Two vegetables that are underrated and ones that many people shy away from when purchasing fresh vegetables.  This head of cauliflower caught my eye when I saw it because it was orange and not the typical white variety.  I thought what fun to try something new and came home to experiment.  I sliced the head of cauliflower in three large slices and then sliced the remaining florets that were left.  While the cauliflower was roasting I made a lemon dill sauce to serve with it.  I had a hard time waiting to take this photo, I just wanted to dive in and eat it!  Very unique and has an amazing taste.  Try this the next time you are searching for a vegetable dish, I think you will be thrilled you did.

IMG_2363 (2)

 

Roasted Cauliflower with Lemon Dill Dip
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Ingredients
  1. 1 head of cauliflower, white, orange or purple
  2. Olive oil
  3. Salt and pepper
  4. 1/3 cup sour cream
  5. 1/3 cup mayonnaise
  6. 3 tablespoons chopped fresh dill
  7. 1 tablespoons lemon juice, fresh squeezed
Instructions
  1. Preheat oven to 450.
  2. Slice cauliflower into large slices, slice remaining florets.
  3. Drizzle olive oil over slices, approximately 2 tablespoons.
  4. Salt and pepper, to taste
  5. Bake 10 - 13 minutes, turn cauliflower after 7 minutes.
  6. Combine sour cream, mayonnaise, dill and lemon juice. Serve along side of roasted cauliflower
A Passion for Entertaining https://apassionforentertaining.com/
 

Artichoke Spinach Multi-Grain Casserole

Published on by carol lou

When was the last time you tried barley and bulgur?  Barley is a healthy high-fiber and high-protein grain with a rich nutlike flavor.  Bulgur is a  high-fiber, low-fat, and low-calorie grain, found many times in MIddle Eastern dishes. This side dish combines the best in grains and vegetables, the artichokes add flavor and texture.  This casserole is the perfect accompaniment to meats, poultry, and seafood. This combination of grains with spinach and vegetables makes this a perfect main dish for a vegetarian on your guest list.

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Artichoke Spinach Multi-Grain Casserole
Serves 6
A great side dish to serve with meat, poultry, or fish
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Ingredients
  1. 1 1/3 cup chicken or vegetable broth
  2. 1/2 cup barley
  3. 3 tablespoons bulgar
  4. 1 small onion, chopped
  5. 1/4 cup Italian parsley, chopped
  6. 1 14 oz. can artichokes, drained and chopped
  7. 1 cup sliced crimini mushrooms
  8. 10 oz. frozen chopped spinach, cooked and drained
  9. 1/2 cup parmesan cheese, grated
  10. Salt and pepper, to taste
Instructions
  1. Combine all ingredients in a 2 quart casserole dish. Bake covered 350, 50 - 60 minutes or until tender. If desired, when tender, remove cover and top with an additional 1/2 cup of parmesan cheese. Return to oven and bake until melted.
A Passion for Entertaining https://apassionforentertaining.com/

Vegetable Lasagna

Published on by carol lou

OK, I am finished with heavy holiday foods.  Time to get back to lots of vegetables and healthy eating.  After a snowy day today, I thought it would be a great time to make a vegetable lasagna.  I added zucchini, however, you certainly can experiment with different vegetables.    This is a very easy and delicious recipe.

Vegetable Lasagna
Serves 4
a healthy variation to a classic dish
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Cook Time
50 min
Cook Time
50 min
Ingredients
  1. Sauce
  2. 1 tablespoon extra virgin olive oil
  3. 1 medium onion, medium dice
  4. 2 cloves garlic, minced
  5. 1 28 oz. can diced tomatoes, I prefer San Marzano tomatoes
  6. 1 8 oz. can tomato sauce
  7. 1 tablespoon dried oregano
  8. 3 tablespoon fresh basil, minced
  9. 1 teaspoon red pepper flakes, adjust to taste
  10. salt and pepper, to taste
  11. ------------------------
  12. 1 cup reduced fat ricotta cheese
  13. 1 egg, beaten
  14. 1/2 cup grated parmesan
  15. --------------------
  16. 8 no boil lasagna noodles
  17. 2 zucchini, sliced in 1/4 inch strips, lengthwise
Instructions
  1. In a medium saucepan saute onion in olive oil until transparent. Add garlic and sauté for an additional minute. Add remaining sauce ingredients, reduce heat to low and simmer for 20 -30 minutes.
  2. Combine ricotta, egg and parmesan and stir to combine
  3. In an 8 x 8 square pan, ladle 1/3 of the sauce and spread to coat bottom of pan.
  4. Layer one layer of sliced zucchini
  5. Top with 1/2 ricotta cheese mixture
  6. Layer 4 lasagna noodles
  7. Repeat sauce layer
  8. Repeat zucchini layer
  9. Repeat ricotta layer
  10. Repeat lasagna noodles
  11. Top with sauce layer
  12. Cover with foil - bake covered 350 ° - 50 minutes
  13. Remove from oven, keep covered and let rest for 15 minutes prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/