Recipes for "vegetables"

1. Cook rice noodles according to packaged directions.

2. Heat the coconut oil in a large skillet over high heat. Add the onion and cook 5 minutes or until fragrant. Add the zucchini, corn, garlic, and ginger. Cook the veggies another 5 minutes or until they just begin to soften.

zucchini, corn, garlic, and ginger. Cook the veggies another 5 minutes or until they just begin to soften.

3. Stir in the curry paste and cook until fragrant, about 1 minute.

3. Stir in the curry paste and cook until

, about 1 minute.

4. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and zest, cilantro, and basil.

5. To serve, divide the noodle among bowls and spoon the curry overtop. Top with peppers and green onions. Enjoy!

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.

Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.

Combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper in a large, heavy pot. Cover and cook over low heat for 1 ½ hours.

Add potatoes and carrots; cover and cook for another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.

Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.

In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.

Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.

Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Gather all ingredients.

Wrap green bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes in the preheated oven. Remove from the oven.

Cook turkey in a skillet over medium heat until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.

Return peppers to the oven, and continue cooking for 15 minutes.

Serve hot and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.

Heat oil in a skillet over medium heat. Add chicken; season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.

Bake in the preheated oven until bubbly and lightly browned, 30 minutes.

Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.

Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.

Preheat an outdoor grill for high heat and lightly oil the grate.

Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.

Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.

Preheat grill for medium heat and lightly oil the grate.

Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.

Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.

Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.

Heat oil to 375 degrees F (190 degrees C).

Working in batches, dip each vegetable into egg mixture, seasoned flour, and finally in beer batter. Place vegetables into oil and fry until golden brown. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.

In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.

Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.

Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.

Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.

Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.

Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Preheat the oven to 400 degrees F (205 degrees C) with rack in top position. Line a baking sheet with parchment paper.

Place zucchini, yellow squash, onion, and bell pepper in a large bowl. Add olive oil, 2 teaspoons Italian seasoning, salt, and black pepper; toss to coat.

Spread vegetables in a single layer on the prepared baking sheet; season with Italian seasoning.

Bake in the preheated oven on the top rack until vegetables are crisp-tender, about 15 minutes; squeeze with lemon juice before serving.

Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.

Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.

Preheat oven to 385 degrees F (196 degrees C).

Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.

Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.

Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.

Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.

In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.

Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.

Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Preheat the oven to 400 degrees F (200 degrees C).

Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.

Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.

Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.

Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.

Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Scatter sweet potato, carrot, and parsnip rectangles on a baking sheet. Drizzle with olive oil; season with salt and black pepper.

Bake in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables; drizzle with maple syrup. Continue baking until vegetables are soft, about 15 minutes more.

Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.

Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.

While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.

Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

1. In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

3. Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.

4. To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!

Whisk the mustard and vinegar together in a small mixing bowl. Gradually add the olive oil, whisking to combine. Add the garlic and pepper and set aside.

Trim the zucchini and squash, then slice lengthwise into 1/4-inch planks. Stand the bell peppers upright and slice away lobes from top to bottom, avoiding the stem and ribs. Break or cut off any tough bottom ends of asparagus. Trim the root ends of the green onions.

Place all vegetables in a resealable plastic bag or in a large baking dish. Add the marinade to the bag or dish and toss to coat the vegetables. Marinate on the countertop for 10 to 15 minutes.

While the vegetables marinate, set the grill for high, direct heat and preheat. Clean and oil the grill grates.

Place all of the vegetables except the green onions on the grill and reserve the marinade. Season with salt and cook until tender and lightly charred, 5 to 7 minutes, flipping once halfway through cooking time and adding the scallions during the last 2 minutes of cooking.

Transfer the vegetables to a serving platter and top with crumbled cheese, if using. Garnish with fresh basil and serve extra dressing on the side.

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Heat olive oil on medium high heat in a Dutch oven on the stovetop. Wash and pat dry turkey pieces. Working in batches if necessary, brown the turkey thighs, first skin side down, 2 to 3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.

Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.

Return the turkey thighs to the pot. Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.

After an hour and fifteen minutes, remove from oven and add the rest of the vegetables—carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock.

Return to the oven, covered, and cook until tender, another 45 minutes or more.

Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.

Sprinkle with black pepper and add more salt to taste.

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well and set out at room temperature for 30 minutes.

Heat the olive oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning.

Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed.

When the thighs are browned, place them in a slow cooker or Dutch oven.

in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.

While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.

to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.

for 4 hours on high, or in a Dutch oven for 1 hour on simmer.

if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.

Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot.

Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.

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Heat 2 tablespoons of olive oil in a large Dutch oven on medium high heat.

Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shanks to a plate.

Add the unpeeled garlic cloves, celery, chopped carrots (half of your carrots, the other half are cut lengthwise to be used later in the recipe) and onion to the pan. Cook over medium heat, stirring occasionally, until golden brown, about 10 minutes.

Simply Recipes / Sally Vargas

Add the tomato paste and cook, stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 5 minutes.

Simply Recipes / Sally Vargas

Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pan, reduce the heat to low, and braise the shank for 3 hours, or until the meat is falling off the bone tender; turn the shanks from time to time as they cook.

Simply Recipes / Sally Vargas

Preheat oven to 350°F.

Put the turnips rutabagas, parsnips, and lengthwise-cut carrots in a large baking pan and toss with enough olive oil to coat. Season with salt and pepper and roast in the oven, stirring occasionally, for about an hour, or until tender.

Simply Recipes / Sally Vargas

In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.

Remove the shanks from the pot and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.

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Return the sauce to the pan, season with salt and pepper and bring to a boil over moderately high heat. Separate the lamb meat from the bones. Add the lamb meat and roasted vegetables; simmer just until warmed through.

Garnish with the gremolata and serve.

Simply Recipes / Sally Vargas

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Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.

Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Preheat the oven to 350 degrees F (175 degrees C). Drizzle sweet potatoes with 1 tablespoon melted butter and sprinkle with 1/4 teaspoon each salt and pepper. Wrap each potato in foil and put on a 10x15-inch rimmed baking sheet.

Bake in the preheated oven until tender, about 1 hour.

Let sweet potatoes cool completely, about 1 hour. (Baked sweet potatoes can be chilled up to 5 days. Let chilled potatoes stand at room temperature 30 minutes before assembling in Step 5.)

Meanwhile, add 1 1/2 cups broth, rice, garlic, and 1/4 teaspoon salt to a medium saucepan. Bring to a boil over medium high heat. Reduce heat to low. Simmer, covered, until rice is tender, 40 to 45 minutes; drain any excess water.

Meanwhile, melt 1/4 cup butter in a very large skillet over medium heat. Add mushrooms and onion. Cook, stirring occasionally, until liquid has evaporated, mushrooms are starting to brown, and onion is tender, 10 to 12 minutes. Add sherry; cook until evaporated, about 2 minutes. Stir in tarragon and remaining 1/2 teaspoon each salt and pepper. Stir in rice mixture and goat cheese until combined. Spread in an even layer on baking sheet and let cool completely. (If filling is hot, pastry will tear and not bake properly.)

Preheat the oven to 350 degrees F (175 degrees C). Cut each puff pastry sheet into quarters to make 8 pieces. Roll 6 pieces to 6 1/2 inch squares on a lightly floured surface. Evenly pile filling onto center of each square (about 1/3 cup per square). Top each with a sweet potato.

Line a clean baking sheet with foil. Beat together egg and water in a small bowl. Brush edges of topped pastry squares with egg wash. Bring up corners of pastry and gently stretch over potatoes; pinch edges to seal. Arrange bundles, seam sides down, on prepared baking sheet. Cut decorative shapes from remaining 2 pastry pieces. Arrange pastry shapes on bundles and brush with remaining egg wash to adhere.

Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes. (An instant read thermometer inserted into centers is the easiest way to test doneness. Thermometer should register at least 165 degrees F (74 degrees C). Let stand 10 minutes. Serve with mushroom gravy.