Vegetable Recipes

Broccoli Salad "Enjoy this delicious vegetable recipe for lunch or diner".

INGREDIENTS:

4 cups fresh broccoli florets

1/4 cup red onion, finely diced

3 tablespoons raisins

2 tablespoons dry roasted sunflower seeds

1/4 cup plain yogurt

2 tablespoons orange juice

1 tablespoon fat-free mayonnaise

DIRECTIONS:

Combine the broccoli, onions, raisins, and sunflower seeds. In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

Yogurt Spinach Dip "Enjoy this delicious vegetable recipe with celery or whole wheat crackers".

INGREDIENTS:

1 cup chopped fresh spinach

1 cup plain yogurt

1 cup mayonnaise

2 teaspoons seasoning salt

1/4 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon ground dry mustard

1/4 teaspoon garlic salt

DIRECTIONS:

In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.

Garlic Spinach "The vegetable recipe offers the delicious enjoyment of two immune system boosting foods".

INGREDIENTS:

1 1/2 pounds baby spinach leaves

2 tablespoons good olive oil

2 tablespoons chopped garlic (6 cloves)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

Lemon

Sea or kosher salt, optional

DIRECTIONS:

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Asparagus Soup "Great soup on a cool day. You will really enjoy this vegetable recipe".

INGREDIENTS:

1 pound fresh asparagus (primarily use tops)

3/4 cup chopped onion

1/2 cup vegetable broth

1 tablespoon butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 pinch ground black pepper

1 1/4 cups vegetable broth

1 cup soy milk

1/2 cup yogurt

1 teaspoon lemon juice

1/4 cup grated Parmesan cheese

DIRECTIONS:

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Make sure flour dissolves. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Stuffed Bell Peppers "Healthy has never been so delicious. Wonderful vegetable recipe".

INGREDIENTS:

4 medium green or red peppers

3/4 lbs veal or beef

1 can tomato sauce, divided

1/2 cup 40% bran flakes

1/4 finely chopped onions

1/2 teaspoon salt

1/4 teaspoon pepper

1 14.5 oz. can cajun style stewed tomatos or plain stewed tomatoes

DIRECTIONS:

Preheat oven to 375F. cut off tops and remove seeds from bell peppers. Drop peppers into a large pot of boiling water for 5 minutes. Remove from pot. Drain and set aside. In a medium bowl, combine meat, 1/2 cup of the tomato sauce, cereal, onion, salt and pepper. Mix gently until throughly combined. Spoon 1/4 of the meat mixture into each pepper. Sit peppers in a 9 inch square baking pan. Mix stewed tomatoes and remaining tomato sauce together and pour over and around peppers. Make 50 minutes until peppers are tender and meat is cooked through.

Broccoli-Mushroom Saute "This vegetable recipe is great with a grilled T-bone or salmon."

INGREDIENTS:

1/4 cup olive oil

1 medium onion

4 cups bite size broccoli florets

8 oz fresh mushrooms

1 teaspoon minced garlic

1/4 teaspoon garlic salt

1/8 teaspoon pepper

DIRECTIONS:

Saute onion in olive oil until tender. Stir in broccoli, mushrooms, garlic, garlic salt and pepper. Saute one to two minutes. Cover, cook over medium 5-7 minutes until broccoli is tender.

Parmesan Squash Ring "Delicious treat. Even the kids like this vegetable recipe".

INGREDIENTS:

1/2 cups chopped green onion

2 tablespoons olive oil

3 cups of mashed cooked fresh squash

1 cup grated parmesan cheese

4 eggs beaten

2 tablespoons honey

1/2 teaspoons dry mustard

1/4 teaspoons pepper

Sauce:

1/2 cup mayonnaise

1/2 cup dairy sour cream

1 teaspoon dillweed

1/4 teaspoons pepper

DIRECTIONS:

Heat oven to 350F. Oil 5-cup ring mold. In small skillet, cook onions in olive oil until tender. Set aside. In large bowl, combine squash, parmesan cheese, eggs, honey, dry mustard and pepper. Mix well. Add onion, stir gently. Spoon in prepared mold Bake at 350F for 35 min until set. Cool 10 minutes.

In a small bowl, combine sauce ingredients. Stir until well blended. To release from mold, gently run knife around edges. Turn into serving plate and serve with dill sauce.

Veggie Brunch Casserole "Great for breakfast or lunch. This vegetable recipe is a must try"!

INGREDIENTS:

1/4 cup vegetable oil

1 onion, chopped

1 teaspoon minced garlic

1 large green bell pepper, finely chopped

2 medium tomatoes, diced

salt and pepper to taste

ground cumin to taste

1 (15 ounce) can lima beans, drained

1/4 cup chopped fresh parsley

4 eggs

1 tablespoon butter, cut into pieces

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium heat. Stir in onion, and cook 5 minutes, until tender. Stir in garlic, green bell pepper, and tomatoes. Season with salt, pepper, and cumin. Reduce heat, and simmer 15 to 20 minutes. Mix beans into the onion mixture. Stirring occasionally, cook 10 minutes. Toss in parsley, and transfer to a medium baking dish. Break eggs over the top, dot with butter, and season with salt and pepper. Bake 15 to 20 minutes in the preheated oven, until the eggs are cooked through.