Posts Tagged ‘Vegetables & Salads’
Summer Tomato and Corn Salad with Basil
Ingredients: 1 large ear local yellow or yellow-and-white corn 3 ripe medium tomatoes 1/2 red bell pepper, finely chopped 1/3 cup thinly sliced green onions, green and white parts 1/3…
Read MoreItalian Vegetable Stew with Marinara Sauce
Ingredients: 1 26 oz can of crushed tomatoes 1 pound of ground hamburger, ground turkey or chicken, or firm tofu, cubed ½ cup mushrooms, chopped 1 red pepper, diced ½…
Read MoreThree Bean Salad
Ingredients: Salad: 1 – 15 oz. can cannellini beans, rinsed and drained 1 – 15 oz. can kidney beans, rinsed and drained 1 – 15 oz. can garbanzo beans, rinsed…
Read MoreSummer Tomato Sauce
Ingredients: 2 large tomatoes, chopped 4 T olive oil 1/4 cup chpped fresh basil 1/4 cup finely chopped scallions 1 T fresh oregano 2 cloves garlic, grated 1/4 tsp salt…
Read MoreJuan Carlos’ Salsa Fresca
Ingredients: 2 cups tomato, diced 1 small Spanish onion or red onion, diced 2-6 Jalapeno peppers with seeds, diced 1/4 cup Cilantro Fresh lime juice to taste Sea salt or…
Read MoreBlack-Eyed Pea Salad
Ingredients: 1-15 oz. can black-eyed peas, drained and rinsed 1-10 oz. package frozen corn kernels, thawed 2 Tbsp. pimento peppers, chopped 1/2 c. celery, chopped 2 Tbsp. dried minced onion…
Read MoreSummer Beans with Cherry Tomatoes and Tarragon
Ingredients: 2 Shallots, thinly sliced 2 Tablespoons Champagne vinegar or white wine vinegar Salt to taste 1 Pound fresh beans (any kind or a combination of green and yellow types)…
Read MoreBeef and Butternut Squash Chili
Ingredients: 1 pound extra-lean ground beef, or ground turkey 1 green bell pepper, chopped 1 medium onion, chopped 2 (14.5 ounce) cans Mexican-style stewed tomatoes, chopped 1 (16-ounce) can chili…
Read MoreOven-Fried Vegetables
Ingredients: Nonstick cooking spray 1/4 cup fine dry bread crumbs 1 Tablespoon of grated Parmesan cheese 1/8 teaspoon paprika 2 cups 1/4-inch thick zucchini slices, onion rings, or cauliflower flowerets…
Read MoreHerbed Broccoli
Ingredients: 1 pound fresh broccoli; cut flowerets and stems into 1 x 1/2-inch pieces (4 cups) * 2 tablespoons olive or canola oil 1/4 teaspoon dried basil 1/4 teaspoon dried oregano…
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