Not exact matches
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2
zucchini, sliced in
half lengthwise and grilled or
roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
7 to 8 pound
roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes
halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2
zucchinis washed and sliced with skin on in
half in wide slices
Add the cherry tomatoes to the pan of sweet potatoes and
zucchini about
half - way through
roasting.
For the salad: 1 1/2 lbs
zucchini 1 lb cherry or grape tomatoes, sliced in
half 1/2 lb cucumber, sliced into
half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup
roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Cumin Lime
Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms,
zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of
half a lime
Roasted Fennel and
Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
Zucchini Soup For the soup: 4 medium sized
zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
zucchini, sliced in
half 2 fennel bulbs, cut in
half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
Roasted Zucchini Burgers with Garlic Whipped Feta from
Half Baked Harvest.
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt
ROASTED VEGETABLES: 1 green
zucchini (quartered lengthwise, cut into 1 / 2 - inch slices) 1 pint cherry tomatoes (
halved lengthwise) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)
Roast half inch thick slices of eggplant (or
zucchini) and fill them with a little cheese, some herbs, or whatever you like.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant,
zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes,
halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced
half moon 2 snall
zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire
roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Alternate a noodle
half with ricotta cheese and the
roasted zucchini and shallots until you have 3 to 4 layers of pasta.
Roast half inch thick slices of eggplant (or
zucchini) and fill them with a little cheese, some herbs, or whatever you like.
Cut the
zucchini slices in
half and add to the pasta, along with the celery,
roasted peppers, bacon and jalapenos.