Tag Archives: vegetable

Winter Salad

January 11, 2012 admin Leave a comment

This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

4 servings
151 calories per serving

½ lb. small red potatoes, quartered
10 oz. Brussel sprouts, quartered
1 red apple in ½ inch chunks
2 stalks celery, thinly sliced
3 scallions, thinly sliced
½ c apple juice
1/3 c white vinegar
2 T flour
1 T brown mustard
1 T white horseradish
1 t oil
½ t salt

Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

Appetizers, Dinner, Sides, Vegetables

Zesty Zucchini and Parm

December 13, 2011 admin Leave a comment

These make a perfect appetizer or even a great side dish – this is a great recipe to use up all those garden zucchini !

2 servings
101 calories per serving

1 t oil
2 zucchini sliced 1/4 inch thick
Salt and pepper to taste
Red pepper flakes to taste
1/4 c grated parmesan cheese
Pam

Preheat broiler. Spray baking sheet with Pam and lay zucchini rounds down in a single layer. Sprinkle with red pepper, salt, pepper and cheese. Broil 5-6 minutes until cheese is browned.

Dinner, Lunch, Sides, Vegetables

Celery and Cuc Salad

December 7, 2011 admin Leave a comment

Fresh from the garden ! A quick side salad of cucumbers and celery. Oh so good.

4 servings
38 calories per serving

4 celery stalks sliced thin
1 small-medium cucumber, peeled, halved, seeded and cut into very thin slices
1/3 c packed parsley leaves
3 t sherry vinegar
2 t oil
Salt and pepper to taste

Combine all in a bowl and mix well.

Dinner, Sides, Vegetables

Sauteed Escarole with White Beans

December 4, 2011 admin Leave a comment

I have a lot of recipes pairing white beans and escarole – but this one is just a bit more – this one adds extra veggies and the dish is totally different than plain old sautéed escarole. The creamy texture of the beans just goes great with the crisp zucchini and corn.

4 servings
210 calories per serving

2 heads escarole, rinsed well and chopped
2 oz. pancetta or bacon, chopped
1 zucchini, quartered and cut into julienne strips
1 garlic clove, minced
1 c frozen corn kernels , thawed
15 oz. can white beans, rinsed and drained
1 T red wine vinegar
1 t olive oil
Salt and pepper to taste
½ t garlic powder
Pam

Heat a large skillet and spray with Pam. Add escarole and cook 6 minutes to wilt. Remove and set aside. Cook bacon 2 minutes then add zucchini and cook 4 minutes. Add garlic and corn and cook 1 minutes. Add back the escarole then mix in parsley, beans, salt, pepper, garlic powder, vinegar and oil. Toss well and serve.

Dinner, Kid Friendly, Sides, Vegetables

Broccoli AuGratin

November 28, 2011 admin Leave a comment

I like when you can take a healthy vegetable and disguise it enough that you can get a picky kids to eat it 🙂 This one has enough cheese and crumbly topping to make it disappear !

8 servings
120 calories per serving

3 c water
2 c baby carrots, cut in half
4 c broccoli florets (very small pieces)
10 whole wheat Ritz crackers, crushed
3 T grated parmesan cheese
1 T butter, melted
4 oz. light Velveeta, cut into 1/2-inch cubes
2 oz. light cream cheese

Preheat broiler. Boil water and add carrots. Simmer for 8 minutes then add broccoli and simmer another 3 minutes. Drain and place in a bowl.

Microwave Velveeta and cream cheese on high 1 minute then stir and cook another 30 seconds or until completely melted. Pour on top of veggies. Mix crackers and parm and butter and sprinkle on top of the veggies and cheese and place under broiler for 2-3 minutes to brown the crumbs.

Dinner, Kid Friendly, Sides, Vegetables

Corn Salsa

November 21, 2011 admin Leave a comment

This can be eaten as a side, or use in smaller portions as a salsa over the top of broiled fish or chicken. Very savory, very easy to put together and very healthy !

4 servings
58 calories per serving

4 small tomatoes, chopped
1 c corn kernels (frozen and thawed or fresh)
¼ c chopped cilantro
1 jalapeno or ¼ of a green bell pepper, chopped finely
¼ c fat free zesty Italian dressing
Squirt of lime

Mix all together and chill at least 1 hour.

Dinner, Sides, Vegetables

Green Beans and Pepitas

November 17, 2011 admin Leave a comment

This is one of THE best veggie side dishes I have made in a long time. I bought a bunch of pepitas to make them for snacks and then came up with some other great ways to use them – this is one of the best ! The flavor and texture of the pepitas goes so well with the beans and the very simple seasoning. This is a special one !

6 servings
121 calories per serving

1 pound green beans
2 tablespoons oil
1/4 c pepitas (raw pumpkin seeds)
Kosher salt
Pepper to taste
1 t rosemary
1 garlic clove, minced

Boil water and add some regular salt and cook beans 5 minutes. Drain and rinse with cool water then cut them into 1 inch pieces. Heat 1 T oil in a skillet. Saute pepitas until they start to brown and pop, about 5 minutes. Sprinkle with salt and pepper and remove to a bowl. Heat the rest of the oil and cook garlic and rosemary 30 seconds. Add beans and pepitas and cook 2 minutes to heat through. Sprinkle with salt and pepper.

Dinner, Kid Friendly, Sides, Vegetables

Coconut Corn

October 31, 2011 admin Leave a comment

This creamy corn dish has a sweet, mild flavor – one the whole family will enjoy. Though the ingredients sounds very Thai inspired, the flavors are mild and you can pair this with anything.

4 servings
148 calories per serving

2 c frozen corn, thawed
1 c lite coconut milk
1/4 t salt
2 T chopped cilantro
1 T lime juice
½ t red pepper flakes

Mix corn, milk and salt in a saucepan and bring to a boil then reduce heat and simmer 15 minutes or until milk has mostly evaporated. Stir in cilantro, lime and red pepper.

Dinner, Sides, Vegetables

Lemon Cauliflower

October 29, 2011 admin Leave a comment

This is so lemony and so refreshing – a perfect cauliflower dish !

6 servings
82 calories per serving

1 large head cauliflower, trimmed and cut into small florets
2 lemons
2 T oil
2 T chopped basil
Salt and pepper to taste

Steam cauliflower 4-6 minutes. Remove skin from a lemon and then cut out the segments without any membrane
(LINK FROM CITURS SALAD)./ Make sure you work over a bowl so you catch all the juice. Then squeeze the leftover membranes into the bowl to get out all the remaining juice. Chop the segments and add to the juice. Add oil, basil, salt and pepper. Stir in steamed cauliflower and serve.

Dinner, Salads, Sides, Vegetables

Jalapeno Tomatoes

October 17, 2011 admin Leave a comment

Spicy and savory side dish that is perfect next to Mexican inspired meals. The cumin really makes this a different tasting salad.

8 servings
58 calories per serving

4 c halved cherry or grape tomatoes (plus any other sliced garden tomatoes you have)
1/3 c sliced scallions
2 cloves garlic, minced
1 jalapeno pepper seeded and sliced thinly
1/3 c white balsamic vinegar
1 T brown sugar
1 T oil
2 t minced ginger
1 t ground cumin
Salt and pepper to taste

Mix the tomatoes, scallions, garlic and jalapeno. Mix the rest of the ingredients to make a dressing then pour over the tomatoes and chill for at least 1 hour.