Veggies

 

 

 

 

 

 

 

Roast Vegetables with Garlic and Herbs
If you spread the veggies in a thin layer, they will be crisper. The homemade onion soup mix gives them an extra flavor boost and reduces the need for salt.

5 carrots, scrubbed (peel if necessary) and chopped
5 ribs celery, washed and chopped
1 red onion, chopped
4 medium red potatoes, washed and quartered
6 cloves of garlic, minced fine
1-2 sprigs each of your choice of herbs, finely chopped: parsley, thyme, basil, rosemary, tarragon, oregano
2 tablespoons olive oil
2-3 tablespoons homemade onion soup mix

Preheat oven to 400°F. Line 2 sheet pans with foil or silicone no-stick baking mats.
In a bowl, mix the prepared vegetables, garlic, olive oil, herbs, and soup mix. Toss vegetables to evenly coat and spread thinly on sheet pans. Roast for 40 minutes in 400° oven.

Homemade Onion Soup Mix
You can use this handy homemade soup mix to flavor rice, pot roast, meatloaf, marinade, even chip and veggie dips.

1/4 cup dried onion flakes
2 tablespoons sodium-free beef bouillon granules (or one cube, mashed)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/4 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon red pepper flakes
1/8 teaspoon ground black pepper

Mix all together. Pour into a wide-mouth jar with a tight-fitting lid. Date and store in a cool, dry place for up to six months.

Red Cabbage and Greens
A hearty, healthy vegetable dish. Tasty with pork and broiled chicken.

1 tablespoon olive oil
1 red onion, diced
2 cloves of garlic, minced
Pinch of red pepper flakes
1/2 head red cabbage
Bunch of kale, chopped (substitute collard greens, chard, or spinach)
Pinch of nutmeg

Heat olive oil in a deep skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and red pepper flakes. Stir in cabbage until thoroughly mixed. Cook until soft, about 4 minutes. Add greens, a little at a time. Add salt, pepper and a pinch of nutmeg. If the skillet seems dry, add a couple of tablespoons of water or broth. Let cook until greens are tender but still hold their shape, about 6-7 minutes.

Carrots with Garlic, Ginger, and Green Herbs
Fresh taste, garlic and ginger tang. Lovely on the plate.

3 tablespoons olive oil
3 cloves garlic, minced
1 green onion, minced
1 pound medium carrots, scrubbed, peeled (if necessary) sliced diagonally
1 tablespoon red wine vinegar
1 1/2 teaspoons sugar
2 tablespoons grated fresh ginger
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper, to taste

Heat oil in a large skillet over medium high heat. Add garlic and green onion, and cook, stirring frequently, until fragrant, about 2 minutes. Add carrots and stir until evenly coated. Cover and cook until tender (4-6 minutes), stirring once. Stir in vinegar, sugar, ginger. Remove from heat. Stir in parsley and dill; season with salt and pepper, to taste. Serve immediately.

Grilled Lemon Zucchini with Herbs
This vegetable dish is easy, elegant, and oh so tasty.

2 medium zucchini, cut in half
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper

For the dressing
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon snipped chives
1/4 teaspoon thyme leaves, finely chopped

Heat a grill pan. Brush the zucchini with 2 teaspoons olive oil and season with salt and pepper. Grill over moderately high heat until grill marks form, about 2 minutes. Turn and grill until tender, about 2 minutes. Remove to a plate.

Dressing
In a measuring cup, mix the remaining 1 tablespoon of olive oil with the lemon juice and season with salt and pepper. Pour over the zucchini, sprinkle with chives and thyme. Serve warm.

Tomatoes with Mozzarella, Onions, and Basil
The just-right-sweet balsamic dressing gives an extra zip to the tomato-cheese-basil combo.

Ripe tomatoes, medium size, firm
Fresh mozzarella cheese, in a round package
Fresh basil leaves
Red onion (omit if desired)
Honey balsamic dressing

Slice the tomatoes and mozzarella into rounds 1/4-inch thick. Slice the onions thinly. Top each tomato slice with a slice of onion, a slice of cheese, and a basil leaf. Arrange flat on a platter with a garnish of basil or curly parsley, or in a dish that allows you to stand the slices on edge. Drizzle sparingly with honey balsamic dressing.

Honey-Garlic Balsamic Dressing
A tangy, quick-to-fix dressing for those summer salads.

1/4 cup balsamic vinegar
1/4 cup olive oil
2 cloves garlic, pressed
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper

Mix in a small jar with a tight-fitting lid. Store in refrigerator. Shake well before using.

Spinach and Peas with Herbs and Brown Rice
An excellent, goes-with-almost-anything side dish.

1 teaspoon olive oil
2 teaspoons unsalted butter
1 medium onion, diced
1 cup quick-cook brown rice
2 cups low-sodium chicken or vegetable broth
1 6-ounce bag baby spinach
1 cup fresh or frozen green peas
1/4 cup grated parmesan cheese
1/4 cup fresh herbs, minced (mint, parsley, basil, chives)
Salt and pepper to taste

In a large skillet, heat olive oil and butter. Sauté onion until soft, about 5 minutes. Add brown rice and cook, stirring occasionally 2-3 additional minutes. Add broth, bring to a boil, then cover and simmer for 10 minutes, until rice is tender. Stir in spinach and peas and cook until spinach is soft, about five minutes. Stir in herbs and add cheese. Season with salt and pepper and serve.

Gnocchi with Brown Butter and Herbs
There are two amazingly simple secrets to this dish. Lean close and I’ll whisper the first one. Toast the mini gnocchi. There. That’s all there is to it. The second? Well, it shouldn’t be a secret. Brown butter has a deep, nutty, flavor that turns every food into its best self. Once you’ve made this, you’ll find a gazillion uses for it.

Gnocchi
16 ounces mini potato gnocchi
2 to 3 tablespoons olive oil
Garnish: grated Parmesan cheese and chopped fresh parsley

Cook the gnocchi according to the package directions—but one minute less. off the cook time. Drain.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil. When hot, add the gnocchi in a single layer and toast, stirring so both sides are golden and crispy. Remove the gnocchi with a slotted spoon and drain on a paper towel. Place in a serving dish and drizzle with the brown butter. Sprinkle with parmesan cheese and sprinkle with fresh minced herbs.

Brown Butter with Herbs

6 tablespoons unsalted butter, cut into 6 pieces
1 garlic clove, pressed
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Heat pieces of butter in a small skillet over medium heat, whisking. Stir as it bubbles and pops for 3-4 minutes, or until the butter turns a dark golden brown and you see brown bits of milk solids appear in the pan. Immediately remove from heat and pour into a bowl to keep it from browning further (and maybe even burning). Stir in the garlic and fresh herbs. Use to season anything you’d season with butter.