Mixed Vegetables
Remember “5 A Day”: Aim for at least two servings of fruits and three servings of vegetables every day.
Bacon and Vegetable Quiche
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Use whatever vegetables you have available. Broccoli would be good added to this recipe.
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Preheat oven to 450°. Line unpricked pie shell with a double layer of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.
Meanwhile, in a large skillet, saute mushrooms, kohrabi, onion, and green pepper in oil until tender. Add Swiss chard; cook until wilted. In a large bowl, whisk eggs, cream, tarragon, salt and pepper. Stir in vegetables, cheddar cheese, and bacon. Pour into crust. Sprinkle with parmesan cheese. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. |
Bloody Mary Mix
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Combine the tomatoes, jalapeno peppers, one celery stalk with leaves, lime juice, Worcestershire sauce, salt, and black pepper in a blender or food processor and blend until smooth.
You can prepare this mix a day ahead. The flavors blend and mellow when it sets overnight in the refrigerator. To serve as a cocktail, fill a glass with ice. Add one shot of vodka and top with Bloody Mary mixture. Garnish with celery sticks. Serves three. |
Classic Beef Pot Roast
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Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves if desired. |
Garlic Braised Short Ribs With Red Wine
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Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, add garlic, cut side down, and cook undisturbed until golden brown, about 1 to 2 minutes. Add onion, celery, and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours. Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out, and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper, and serve alongside. From New York Times |
Guacamole
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Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin, and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro, and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.
From Alton Brown |
Italian Soup
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Brown sausage, add remaining ingredients except rotini. Simmer until carrots are tender, about 20 minutes. Add rotini, simmer until rotini is tender, about 15 minutes. |
Marinated Vegetables
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Combine marinade ingredients and pour over vegetables of your choice. Some suggestions include: Sliced tomatoes, Broccoli florets, Sliced cucumbers, Sliced green peppers, Sliced red onions, Baby Carrots, Cauliflower, and Zucchini.
Toss vegetables and marinate. Chill for 1 hour or longer. |
Radish Cilantro Salsa
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Chop the cilantro and toss with radishes, onions, chile, lime juice, and oil in a medium bowl. Season radish salsa with salt and pepper.
This is wonderful on steak tacos. If you have leftover grilled steak, the next day slice the steak thin, heat it up, and use the steak in warm tortillas with cheese, shredded lettuce, tomatoes, or whatever fixings you choose. Put this Radish Cilantro Salsa on top of the taco contents. |
Roasted Fall Vegetables with Thyme
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Preheat oven to 375 - 400 degrees. You can vary the temp to suit whatever else you are cooking.
Dice the vegetables into bite-size chunks (about 1 inch cubes for the squash and sweet potato, smaller for the rutabaga - it takes longer to cook) and place in a large bowl. Add garlic, thyme, and salt. Drizzle the olive oil and maple syrup over the vegetables and toss them so they are covered in both. Roast for approx 40 minutes, stirring occasionally, until soft and starting to caramelize. |
Roasted Root Vegetables and Butternut Squash
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Preheat oven to 450 degrees.
Place the butternut squash, carrots, sweet potato, and rutabaga into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking. |
Shrimp Gumbo with Andouille Sausage
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De-vein the shrimp. Season shrimp with salt and pepper, thyme, and 1/2 teaspoon garlic. Cover and refrigerate.
Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper, and celery, and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne, and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper. Stir in chicken broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.) Add okra and let cook until softened, about 5 minutes. Add shrimp, and cook for 2 minutes more. Turn off heat. Mix the corn starch with enough water to make a thin paste. Stir the corn starch and water into the gumbo. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired. Adapted from New York Times |
Swiss Steak
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Coat steak with flour, salt, and pepper. Brown in shortening in dutch oven on stove top. Remove steak, make gravy by adding 2 tbsp. flour to drippings, stir, then add 1 cup water. Add steak and vegetables to gravy. Bake at 350 degrees for 1 to 1 1/2 hours.
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