Tag Archives: vegetables

Italian Pasta Salad

Ingredients: Kosher salt 1 lb any short cut pasta 1/2 pint grape tomatoes, halved 1/2 English cucumber, diced 1 cup diced ham 1 bell pepper (any color), seeded and diced 1/2 small red onion, diced 1 (2.25 oz) can sliced black olives, drained 1 (8 oz) bottle Italian dressing 1 cup grated Parmesan cheese 1/2Continue reading “Italian Pasta Salad”

Pineapple Cucumber Salad

Ingredients: 1 pineapple , cut into chunks 1 English cucumber , cut into halfmoon shapes 1 ripe mango, diced 1 red onion , thinly sliced 1 jalapeno , seeded and diced 1 avocado , diced 1 red bell pepper , diced 1/2 cup cilantro , chopped 2 tablespoons lime juice 1/4 cup olive oil 2Continue reading “Pineapple Cucumber Salad”

Ground Turkey Hash with Sweet Potatoes, Parsnips, and Brussels Sprouts

Ingredients: 4 oz. diced pancetta 3 cups shaved Brussels sprouts 1 Tbsp olive oil Kosher salt and ground black pepper 1 lb ground turkey 1 large sweet potato, peeled and cut into 1/2” cubes 1 yellow onion, chopped 2 parsnips, peeled and chopped 1 small jalapeño, seeded and diced 3 cloves garlic, minced 1 cupContinue reading “Ground Turkey Hash with Sweet Potatoes, Parsnips, and Brussels Sprouts”

Shrimp And Veggie Lo Mein

Ingredients: 10 oz dried ramen noodles 1 lb bag of frozen, cooked, peeled and deveined shrimp, thawed 8 oz crimini mushrooms, cleaned and sliced 1 head broccoli, cut into florets 8 oz fresh green beans, cut into one each pieces 2 cups of cabbage mix, or finely sliced cabbage Sauce: 3 tablespoons low sodium soyContinue reading “Shrimp And Veggie Lo Mein”

Vegetable Lo Mein

Ingredients: 1/2 cup chicken or vegetable broth 1/3 cup soy sauce 1/4 cup brown sugar 2 Tbsp sesame oil 12 oz ramen noodles (cooked according to package instrucitons) 2 cups broccoli florets 8 oz. cremini mushrooms, sliced 1/4 of a head of green cabbage, sliced 1 large red bell pepper sliced 1 medium onion slicedContinue reading “Vegetable Lo Mein”

Braised Pork Shoulder with Winter Vegetables

Ingredients: Kosher saltOne 3- to 4-pound boneless pork shoulder5 oz diced pancetta2 sprigs plus 6 leaves fresh sage6 cloves garlic2 carrots, peeled and cut into 2” pieces1 rutabaga, peeled and cut into 2” pieces1 turnip, peeled and cut into 2” pieces1 large yellow onion, quartered 2 tablespoons tomato paste 1 tablespoon miso paste 5 cupsContinue reading “Braised Pork Shoulder with Winter Vegetables”

Lamb Ragu with Morel Mushrooms and Fettucini

Ingredients: 1/2 lb fettuccine 3 tbsp olive oil 1 lb ground lamb 1 medium onion, diced 1 large carrot, diced 1 stalk celery, diced 3 cloves garlic, minced 2 Tbsp tomato paste 3 cups or more, chicken stock 1/4 cup fresh herbs, chopped (oregano, thyme, rosemary) 1 lb fresh morels, halved 3/4 cup frozen peas,Continue reading “Lamb Ragu with Morel Mushrooms and Fettucini”

Summer Vegetable Salad

Ingredients: 1/2 cup frozen corn, thawed 1 avocado, diced 1 Roma tomato, seeded and diced 1 orange bell pepper, diced 1/2 jalapeño, seeded and diced (omit if prefer no heat!) Handful fresh cilantro, chopped Juice of half a lemon 1 Tbsp extra virgin olive oil Kosher salt and pepper to taste Directions: 1. Combine allContinue reading “Summer Vegetable Salad”

Quinoa and Vegetable Soup

Ingredients: 3 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 3 carrots, peeled and chopped 2 celery stalks, chopped 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash 6 garlic cloves, minced ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes 1Continue reading “Quinoa and Vegetable Soup”