Viewing entries tagged
Vegetables

Roasted Rainbow Carrots with Carrot Top Chimichurri

Comment

Roasted Rainbow Carrots with Carrot Top Chimichurri

As I mentioned in my recipe for Kale Stem Pesto, I’m big into food waste now.  Having realized how much GOOD food I had been throwing away over the years, I’m trying to compensate by making recipes with the “scraps” and sharing them with all of you!

I was first inspired by a recipe on the blog, Love & Lemons, which is a beautiful plant-based food blog.  If you haven’t had a chance to check it out, I highly recommend it.  They make a carrot top pesto, which I will also have to try!  But I figured, if it can be made into a pesto, it can also be made into a chimichurri sauce.

Traditional chimichurri is made with parsley as the green, so here I just substituted carrot top greens.    Everything else about a traditional chimichurri, stays the same- oregano, olive oil, vinegar, etc.

Of course this recipe can be made with any kind of carrot but I thought rainbow carrots would be a great way to brighten up the dinner table.  This dish was vibrant in both color and flavor.

Give it a try and next time you are about to throw away food scraps, stop and ask yourself, can this become something delicious?  Not sure?  Ask me!  I would love to learn and experiment and create great recipes from what would otherwise be garbage.

 

Roasted Rainbow Carrots with Carrot Top Chimichurri

2 bunches of rainbow carrots

1 cup finely chopped carrot top greens

3 tsp dried oregano

¼ tsp cumin

1 tsp paprika (sweet or smoked is fine)

½ tsp crushed red pepper flakes

1 garlic clove minced

¼ cup olive oil

¼ cup white wine vinegar (red will work as well)

salt and pepper to taste

 

  1. Preheat the oven to 450 degrees
  2. Peel the carrots and on a roasting pan lightly coat with olive oil
  3. Roast the carrots for 30-40 minutes
  4. While roasting, combine the remaining ingredients in a bowl
  5. Drizzle the sauce over the carrots and save some for dipping!

Comment

Butternut Squash Soup

Comment

Butternut Squash Soup

Butternut squash soup is comfort food for me.  For starters, it is warm, creamy and delicious.  The soup is very simple, yet it’s flavor profile is somewhat complex.  It’s a wonderful combination of sweet, spicy and savory.

This soup also reminds me of my mom.  She used to make the BEST butternut squash soup.  My brother and I would both call from college, asking for her recipe so we could try and mimic the comforting taste of home.

I’ve adapted her recipe for our busy lives.  Requiring minimal ingredients and steps, this is a simplified version of my mom’s famous recipe.  After all, I have to be true to the name, Made SIMPLE.  Now that I’ve simplified this recipe for you, there’s no excuse not to make it and enjoy a healthy and nutrient dense dish!

 

Butternut Squash Soup

 1 butternut squash, peeled, de-seeded and chopped, you can also buy one package of pre-chopped butternut squash

1 apple chopped

2 tbsp coconut oil

2 tsp red pepper flakes

½ tsp cayenne

2 tsp cinnamon

1 cup chicken stock

salt and pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Place the chopped butternut squash and apple on a baking sheet
  3. Drizzle with coconut oil, red pepper flakes, cinnamon, salt and peper
  4. Toss to coat evenly
  5. Roast the squash until fork tender, about 15 minutes
  6. Place the butternut squash, cayenne and cinnamon in food processor and add chicken stock.  Puree until creamy

 

Comment

Lemon Roasted Asparagus

Comment

Lemon Roasted Asparagus

If you want to do the Whole30 Challenge successfully, you better learn to love your vegetables!  Asparagus may not be the “sexiest” vegetable (then again, what is?) or the trendiest item on the menu, but they’re packed with nutrients. 

Asparagus is a very good source of fiber, folate, and vitamins, A, C, E and K.  While you can eat asparagus raw, which is great chopped up in a salad, I prefer it best roasted.  

The beauty of this recipe, and asparagus in general, is it really doesn’t require much effort to make it extremely flavorful.  Ina Garten, my chef idol and wannabe best friend, has a perfectly simple asparagus recipe, only calling for a drizzle of olive oil, salt, and pepper.  She doesn’t even use “high quality” butter, which for Ina is rare, maybe even unheard of. 

Not to toot my own horn, and one up Ina, but I added one simple ingredient and it’s now become my favorite asparagus recipe, vegetable and side dish.  If you haven’t already guessed, seeing as its in the title of the recipe, it’s LEMON.  Lemon adds a fresh burst of flavor.  I use both the zest and the juice to really make this vegetable sing. 

Ever since, asparagus has been making a regular appearance at my dinner table.

 

Lemon Roasted Asparagus

1 Bunch Asparagus

2 Tbspn Olive Oil

1 Lemon

Salt

Pepper

  1. Preheat the oven to 400 degrees
  2. Cut off the bottom ends of the Asparagus (the flat white tips).  These are tough and therefore not ideal for eating/cooking
  3. Lay the asparagus on a baking sheet and drizzle with olive oil, salt and pepper.
  4. Using a lemon zester, zest the outside of the lemon over the asparagus.  Try to sprinkle the zest evenly but don’t worry too much as you’ll be tossing the asparagus to coat evenly.
  5. Once zested, roll the lemon to release the juices. 
  6. Cut the lemon in half and squeeze the lemon juice over the asparagus.
  7. Give the asparagus a light toss to ensure they are evenly coated.
  8. Place the asparagus in the oven and cook for 40 minutes or until lightly brown and tips are slightly charred and crispy. 

Comment

Balsamic Glazed Brussel Sprouts

Comment

Balsamic Glazed Brussel Sprouts

Hi my name is Sarah and I’m a brussel sprouts-aholic.  As a member of Brussel Sprouts Anonymous, I can admit that I am a little, well obsessed.  Come fall, I start making brussel sprouts for practically every meal.   They’re tender and yet perfectly charred on the outside, adding a crunchy textural component.

Just when my boyfriend started to get a little sick of this brussel sprouts phase, I came up with this recipe to keep him hooked.  He loves balsamic.  Balsamic in cereal?  He might actually consider.  So balsamic glazed brussel sprouts was the perfect vegetable concoction to keep him as hooked as I am.

The secret to getting the brussel sprouts to the perfect consistency is to actually steam them, while roasting and finish them by broiling for a few minutes.  It sounds complicated and confusing but I promise it’s easy.  Check out the recipe below!


Balsamic Glazed Brussel Sprouts

1 lb Brussel Sprouts trimmed with core remove

2 Tbspn Olive Oil

2 Tbspn Water

2 Tsbpn Balsamic Vinegar

Salt

Pepper

  1. Preheat the oven to 400 degrees
  2. Trim and core the brussel sprouts by cutting in half lengthwise and removing the white core on the bottom.
  3. Place the brussel sprouts in a large piece of tin foil on top of a baking sheet. 
  4. Drizzle the brussel sprouts with olive oil, water, salt and pepper. 
  5. Close the tin foil, forming a large ball.  Leave a small hole on top so the tin foil is not sealed completely.  Combined with the water in the tin foil ball, this will allow the brussel sprouts to steam, while roasting in the oven.
  6. After 30 minutes remove the brussel sprouts from the oven and turn the oven up to Broil.
  7. Return the brussel sprouts to the oven and broil for 5-10 minutes.  This will depend on how hot your oven gets on Broil, so check them frequently.  They should get charred on top but not burnt all over.
  8. Remove the brussel sprouts from the oven and drizzle with Balsamic Vinegar (or glaze if available).

Comment

Roasted Veggie Turkey Meatballs

1 Comment

Roasted Veggie Turkey Meatballs

My boyfriend and I LOVE Italian and really is there any meal more comforting than spaghetti and meatballs??  I wanted to find a way to “healthify” the traditional meatball, which is usually made with cheese, breadcrumbs etc.  This recipe is totally Paleo, gluten free, dairy free and DELICIOUS (aka boyfriend approved). 

I wish I could say that I thought of my healthy meatball concoction on purpose, after putting a lot of though and consideration into this, but truthfully it was totally an accident!  I was leaving for the weekend and had to use a ton of leftover veggies in my fridge.   I decided to roast them and add them into the chicken meatballs I was making for dinner, and voila!  A moist, and flavorful meatball was born.

The challenge with meatballs, healthy or not, is getting them super moist.  Far too often, you come across a dry and crumbly meatball.  By adding the roasted veggie puree, not only is there an added depth of flavor, but also unbeatable moisture.  

Since I quickly grew obsessed with my new recipe, I experimented with all different kinds of roasted vegetables, basically whatever was in my fridge at the time.  Great news- from carrots to cauliflower, you can’t go wrong!  I even turned them into a patty, instead of a meatball, and made awesome roasted veggie turkey burgers!  The options are endless!

As for the spaghetti, I like to replace it with zucchini noodles.  My boyfriend prefers quinoa or brown rice pasta and both are great alternatives to traditional spaghetti.  A few quick and easy swaps turned this comfort food into clean eats! 

 

Roasted Veggie Meatballs

½ Small- Medium Sized Eggplant

1 Tomato

½ Large Spanish Onion

1 package organic and cage free ground chicken or turkey

1 tbsn garlic powder

 

1.     Preheat the oven to 425 degrees

2.     Roughly chop the vegetables and toss in olive oil, salt and pepper

3.     Place on a baking sheet and bake for 30-40 minutes

4.     Reduce the oven temp to 375 degrees

5.     Place the roasted vegetables in a food processor and blend until vegetables are pureed

6.     Once slightly cooled, place the pureed vegetable mixture into a mixing bowl

7.     Add ground chicken or turkey and tbsn of garlic powder

8.     Mix until just combined

9.     Roll meatballs and place on a baking sheet.  You can also use an ice cream scooper to get even ball shapes

10.  Bake for 30 mix (time may vary depending on size) or until golden brown

11.  Add to zoodles or pasta and mix with sauce of choice (tomato sauce, pesto, olive and garlic oil…I’ve tried them all and they’re all great!)

1 Comment