Creamy Coleslaw

  • Creamy Coleslaw1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 1/2 tbsp. sugar
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 head cabbage (purple or green), shredded
  • 2 medium carrots, shredded
  • 1 small bunch green onions, chopped
  • about 1/2 tsp salt
  • about 1/2 tsp pepper
  1. Mix together mustard, vinegar, lemon juice, sugar, mayo, yogurt and sour cream in a large bowl until completely combined.
  2. Add cabbage, carrots and onions. Mix until all the veggies are completely covered.
  3. Add salt and pepper to taste.
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July 22, 2013. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Cumin Summer Sweet Corn

Cumin Corn

  • 2 Tbsp minced garlic
  • 1/2 cup melted butter
  • 1 Tbsp and 1 tsp white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp hot sauce (your choice)
  • 1/2 tsp fresh chopped chives
  • 3 ears of corn, shucked
  1. Mix melted butter, garlic, sugar, salt, pepper, cumin, hot sauce and chives together.
  2. Preheat grill to medium high.
  3. Slather corn with cumin butter mixture and cook on the grill for about 20-30 minutes, or until the kernels are soft. Make sure to turn the corn every 5-10 minutes, adding more cumin butter until each side has a nice char!
  4. Serve with extra sauce on the side.

July 21, 2013. Tags: , , , , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

Green Bean Casserole

I was craving the green bean casserole I used to have as a kid, but didn’t want to use condensed canned soup. This recipe is great because you add fresh mushrooms, and it still tastes delicious.

On Top:

  • 2 slices of bread
  • 1 tbsp softened butter, chopped
  • ½ tsp pepper
  • 1 ½ cup fried onions

Green Bean Mix

  • 1 lb green beans (ends cut off and halved)
  • Pinch of salt
  • 2 tbsp butter
  • 1 container of mushrooms, cleaned and sliced
  • ¾ tbsp garlic
  • 1 ½-2 tbsp flour
  • About ¾ cup chicken broth
  • About ½ cup heavy whipping cream

Serves: 4-6
Recipe adapted from Brown Eyed Baker

  1. In a food processor, pulse bread, butter, salt and pepper until crumbled. Mix in bowl with fried onions.
  2. Preheat oven to 425 degrees.
  3. Bring large pot of water to a boil. Add green beans about 5 minutes until cooked through.
  4. Drain beans and fill pot with cold water to stop cooking. Drain beans again.
  5. Add butter to pot and heat until melted. Add mushrooms and garlic. Cook about 5 minutes, or until the mushrooms are tender.
  6. Add flour and cook on medium to medium-high for about 1 minute, stirring the entire time. Add broth and bring to simmer constantly stirring. Add cream and reduce heat to medium. Simmer until sauce is thickened.
  7. Add green beans and stir to coat. Add salt and pepper if necessary.
  8. Pour green bean mixture into an oven-safe dish. Sprinkle with topping and bake until it is browned on top and mixture is bubbling, about 15 minutes. Enjoy!

November 5, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Beet & Feta Salad

I never realized I liked beets until I tried them in this salad. I invited a friend over for dinner, and he said the same thing.

 

  • 3 large beets
  • 2 tbsp olive oil
  • ½ red onion, chopped
  • 1 avocado, chopped
  • ¼ cup corn
  • 1/3 cup crumbled feta cheese

Serves: 3-4

  1. Preheat oven to 400 degrees.
  2. Peel and chop up beets.
  3. Mix beets with olive oil and roast in oven for 25-30 minutes or until cooked all the way through
  4. Mix together beets, red onion, avocado and corn.
  5. Top with feta cheese and olive oil.

November 2, 2012. Tags: , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Creamy Cheesy Brussels Sprouts

I used to hate Brussels sprouts but when you cook them this way they taste absolutely delicious.

 

  • 4 cups halved brussels sprouts
  • 1 tbsp minced garlic
  • 2 ½ tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 cups sliced mushrooms
  • 2 green onions, thinly sliced
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup parmesan cheese
  • Pepper
  • Salt

Serves: 4-6
Adapted from Fine Cooking

  1. Preheat oven to 450 degrees
  2. Mix together Brussels sprouts, olive oil, garlic and a pinch of salt and pepper. Place onto a foil-lined baking pan and place into oven until Brussels sprouts are cooked all the way through and crispy brown on top (about 25 minutes).
  3. Melt 2 tbsp of butter in a big skillet and add mushrooms. Cook on medium-low until they are brown and tender. Pour into bowl and set to the side.
  4. Add 1 tbsp of butter to skillet. Once melted add green onions. Cook for about 5 minutes on medium, or until they are softened.
  5. Add wine. Cook until ½ reduced.
  6. Add Brussels sprouts, mushrooms and cream to the skillet. Cook until thickened. Then add cheese.
  7. Salt and pepper to taste. Enjoy!

October 29, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Kale Caesar Salad

I love kale and am always thinking for new ways to use it. The lemon juice in the dressing breaks down the kale while the swap from lettuce makes it a healthier meal.

  • 1 medium bunch kale
  • 1 tablespoon minced garlic
  • 3 anchovy fillets, minced
  • 1 large egg yolk
  • 1 tsp Worcestershire  sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese, 
more for garnish
  • Freshly ground black pepper

Serves: 4-5
Recipe adapted from Serious Eats

  1. Take the leaves off the stems of the kale. Throw the stems away, and tear leaves into small pieces
  2. Put into salad bowl and set aside
  3. Mix together garlic, anchovies, the egg yolk, lemon juice, Dijon mustard, Worcestershire  sauce, and olive oil together. Taste before dressing salad.
  4. Pour dressing over salad and add 1/3 cup Parmesan cheese. Mix together.
  5. Garnish with more cheese and anchovies.
  6. Although it can be served right away, allowing the acid to meld with the kale will tenderize the leaves a little.

October 29, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. 2 comments.

Tyler’s Quinoa

This recipe was shared with my by a friend. It’s a great idea because quinoa is so healthy and it incorporates a bunch of veggies into it as well. You can throw almost any veggie into the pan, and it keeps in the fridge for over a week.

 

  • 1 cup quinoa (cooked according to package)
  • 1 chopped avocado
  • 1 tbsp olive oil
  • 1 chopped small yellow zucchini
  • 1 chopped small green zucchini
  • 1 chopped bell pepper
  • ½ chopped red onion
  • ½ tbsp minced garlic
  • ½ cup shredded pepper jack cheese
  • Salt and pepper to taste
  • 1 tsp-1 tbsp crushed red pepper

Serves: 4

  1. Sauté zucchini with olive oil in a large skillet until softened (about 5 minutes).
  2. Add bell pepper, garlic and onion. Cook until softened (about 5 minutes).
  3. Add quinoa, salt, pepper and avocado. Mix until combined.
  4. Remove from heat and add shredded cheese and crushed red pepper (the more you add the spicier). Mix until melted. Enjoy!
    * You can also stuff this mixture into peppers and top with more shredded cheese. Throw it in the oven at 350 for 15 minutes and you have delicious stuffed peppers!

October 26, 2012. Tags: , , , . Veggie Side Dish. Leave a comment.

Creamy Cucumber Dill Salad

  • 1 cucumber
  • ½ red onion
  • ¼ and 1 tbsp sour cream
  • 1 tbsp nonfat plain Greek yogurt
  • 1 tsp lemon juice
  • 2 tsp course ground pepper
  • 1 tsp garlic salt
  • 2 tbsp fresh chopped dill

Serves: 3-4

  1. Peel and thinly slice cucumbers. Place on paper towel to dry for about 10 minutes.
  2. Thinly slice red onion.
  3. In a bowl combine sour cream, yogurt, lemon juice, pepper, salt and dill.
  4. Combine cucumbers, onion and sour cream mixture until thoroughly combined. Serve chilled.

October 25, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Zucchini Cakes

I went to the Farmer’s Market, got a huge zucchini, and was unable to figure out what to do with the rest of it until it hit me. This is perfect for using up a lot of zucchini and tastes great too.

  • 1 large zucchini, grated
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 1/2 cup Parmesan cheese, grated

Steps:

  1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
  2. In a large bowl, combine all the ingredients except the vegetable oil. Mix thoroughly.
  3. Heat a large pan on medium, and add ¼ cup vegetable oil.
  4. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan.
  5. Cook each side for about a minute and a half, or until the outside is golden brown.
  6.  Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.
  7. Serve hot with Dijon mustard, ranch or salsa.

(Adapted from The Life’s Ambrosia’s recipe)

October 24, 2012. Tags: , , . Veggie Side Dish. Leave a comment.

Southern Turnips

I originally got this recipe idea from my grandmas brother-in-law, who lives in Mamou, Louisiana and served them in bigger pieces with toothpicks as an appetizer. They’re great both ways, but this way you get the added nutrition of the greens plus you get to eat a lot more of them!

 

  • 3 large turnips with greens
  • ¼ cup mayo
  • 3 tbsp olive oil
  • ½ tbsp herbs de province
  • ½ tsp garlic salt
  • ¾ tsp course ground pepper
  • 1 ½ tbsp minced garlic
  • ½ tsp onion powder

Serves: 4-6

  1. Preheat oven to 400 degrees.
  2. Peel and chop turnips. Set greens to the side. Coat turnips in 1 ½ tbsp olive oil. Add herbs de province, garlic salt, pepper, 1 tbsp garlic and onion powder.
  3. Place turnips on a foil-lined baking sheet. Place in the oven for 20-25 minutes, or until browned on top and soft all the way through.
  4. Chop greens and add to skillet with 1 ½ tbsp olive oil on medium-low heat. Add ½ tbsp of garlic. Cook down until soft.
  5. Add turnips to greens. Mix in mayo little by little until it is to your liking. Season with salt and pepper.

October 21, 2012. Tags: , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

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