Archive for Vegetables

Green Minestrone


From Donna Hay’s Life in balance: a fresher approach to eating:

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 white onion, finely chopped
1 leek, white part only, thinly sliced
1.5 litres chicken or vegetable stock
1 small fennel bulb, trimmed and thinly sliced
2 stalks celery, sliced
2 c frozen peas
1 c peeled broad beans
4 c baby spinach leaves
Sea salt and cracked black pepper
¾ c store-bought basil or kale pesto
Finely grated parmesan

Heat the oil in a large soup pot over high heat.  Add the garlic, onion and leek, and cook, stirring frequently, for 5-7 minutes until soft.  Add the stock and bring to a boil.  Add the fennel, celery, peas, and beans and cook for a further 5 minutes or until the vegetables are tender.  Add the spinach, salt and pepper, and stir to combine.  Divide between serving bowls and top with the pesto and parmesan.

 

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Thai Green Curry


Vegetables can be mixed and matched, based on what is on hand.  Serve over rice, cauliflower rice, or just by itself.

2 tsp coconut or olive oil
1 small white onion, thinly sliced
1 tbsp finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
Pinch of salt
2 cup asparagus, tough ends removed and sliced into 2 inch pieces
3 carrots, peeled and diagonally sliced, about 1 cup
2 tbsp green curry paste
14 oz full-fat coconut milk
½ cup water
1½ tsp raw sugar (optional)
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar
1½ tsp coconut amino sauce or soy sauce
Chopped fresh cilantro and red pepper flakes for garnish (optional)

Heat a wok or large skillet over medium heat; add the oil, then cook onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook for 3 more minutes, stirring occasionally.

Add the curry paste and cook stirring often, for 2 minutes.  Add the coconut milk, water, and sugar (if used).  Bring the mixture to a simmer and cook until carrots and asparagus are cooked through, about 5-10 minutes.  Stir the spinach into the mature and cook until wilted.  Remove the curry from the heat and stir in the vinegar and soy sauce.

 

 

 

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Thai Cucumber Salad


Made January, February 2017.  I also added other vegetables, such as mushrooms, carrots, and spinach.

2 tbsp + 2 tsp white vinegar
4 tsp stevia
1/4 tsp red pepper flakes
1/4 tsp salt
500 g cucumbers, seeded and sliced in quarters
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
1/8 c roasted peanuts, chopped

In large bowl, mix vinegar, stevia, pepper flakes, and salt.  Stir until sugar is dissolved.  Add remaining ingredients, except for peanuts.  Toss well to mix.  Cover and refrigerate one hour.  Before serving, add peanuts and toss again.

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Chargrilled Courgettes and Asparagus with Tarragon


450 g asparagus (not the fine variety), tough part of stalks removed
2 medium courgettes (300-350 g), sliced diagonally
Grapeseed, olive, or coconut oil
30 g flaked almonds, toasted in a dry frying pan until golden

Dressing:
1 clove garlic
3 tbsp extra virgin olive oil
1 tsp tarragon or cider vinegar
½ tsp Dijon mustard
1 tbsp tarragon leaves, finely chopped
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Coarse sea salt and freshly ground black pepper

Steam asparagus until just tender; refresh under cold running water and blot dry.

Heat a griddle pan until hot; toss the courgette slices and asparagus in a little oil and place on griddle.  Turn each slice during cooking, a few minutes each side; set aside and keep warm.

Meanwhile, mash the garlic with a pinch of coarse sea salt.  Scrape into a glass jar, add the oil, vinegar, mustard and black pepper; shake until the dressing is well mixed and emulsified; stir in the herbs.  Toss the vegetables in the dressing and arrange on a serving dish; sprinkle with toasted almonds and serve.

 

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Brown Butter and Gorgonzola Pumpkin Pasta


From donna hay.com:

1 kg butternut pumpkin, peeled and spiralised
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper
100g unsalted butter
150 g gorgonzola, sliced
½ c curly parsley leaves, finely chopped
¼ c finely grated parmesan

Preheat oven to 220ºC (425ºF).  Place the pumpkin, oil, salt, and pepper on a large oven tray lined with baking paper, and toss to combine.  Cook for 5 minutes or until the pumpkin has just softened.

While the pumpkin is cooking, place the butter in a small frying pan over high heat.  Cook for 4-5 minutes or until the butter is foamy and nutty brown.  Divide the pumpkin and gorgonzola between plates, spoon butter sauce over top and sprinkle with parsley and parmesan.

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Roasted Zucchini Lasagne


8 medium zucchinis (about 1 kg), sliced into 4 mm ribbons
Extra virgin olive oil for brushing, plus 2 tablespoons
Sea salt and cracked black pepper
1 small onion, chopped
2 cloves garlic, crushed
2 tbsp. chopped oregano
1 bunch kale, trimmed and blanched
1 bunch English spinach, trimmed and blanched
2 ¼ c. fresh ricotta
1 tbsp. finely grated lemon rind
1 c. flat-leaf parsley, finely chopped
¾ c. grated mozzarella
¾ c. finely grated parmesan

Preheat oven to 220º C, 425º F.  Place the zucchini in a single payer on baking trays lined with baking paper; brush both sides of the ribbons with oil and sprinkle with salt.  Roast for 12-14 minutes or until golden.

Heat the 2 tbsp. oil in a non-stick frying pan over medium heat. Add the onion, garlic and oregano, and cook for 4-5 minutes or until softened.  Allow to cool slightly.  Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove excess liquid.  Roughly chop, add to the onion mixture and stir to combine.  Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine.  Line the base of a lightly greased 2.25 litre capacity baking dish with one-third of the roasted zucchini.  Top with half the ricotta mixture and half the kale mixture.  Sprinkle with one-third of the mozzarella and parmesan.  Top with half the remaining zucchini and the remaining ricotta and kale mixtures.  Sprinkle with half the remaining mozzarella and parmesan.  Top with the remaining zucchini and sprinkle with the remaining mozzarella and parmesan.  Bake for 10-15 minutes or until crisp and golden.  Slice and serve with a crisp garden salad.

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Spring Vegetable Pasta with Ricotta


375 gr. bowtie pasta
2 c. chopped asparagus or small broccoli florets
½ c. frozen baby peas
100 gr. snow peas, halved diagonally
25 gr. butter
2 yellow squash, thinly sliced
2 garlic cloves, thinly sliced
1 lemon, zested and juiced
½ c. basil leaves
125 gr. fresh firm ricotta, crumbled
2 tbsp. toasted pine nuts

Cook the pasta until al dente, adding the asparagus or broccoli, baby peas and snow peas in the last 2 minutes of cooking.  Drain, reserving ⅓ c. of the cooking liquid.  Return the pasta mixture to the pan.

Meanwhile, heat the butter in a large frying pan over medium-high heat.  Cook and stir the squash and garlic until golden, about 2 minutes.

Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid, and half the ricotta to the pasta mixture; toss gently till combined.  Divide among serving bowls and sprinkle with pine nuts and the remaining ricotta.

 

 

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