It can be devoured with everything from toasted pita wedges, bite -
sized vegetables pieces and quesadillas.
Not exact matches
Smooth
Vegetable Gazpacho with Watermelon
Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size
Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite -
size piecespieces
All you need to do is to cut the
vegetables into small, bite
size pieces, place in a jar and cover with olive brine.
The time it takes to roast your
vegetables will depend on a few factors: the
size of the
vegetable pieces, how crowded they are on the baking sheet, the water content of the
vegetable varieties you're using, and the nuances of your oven.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination /
Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in s
Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite -
sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in s
pieces in advance, or while rice is cooking / Add
pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in s
pieces of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite -
sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock,
vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Instead I cut up the cauliflower into bite
size pieces, added some water to the bowl, covered it with plastic wrap, and microwaved on the fresh
vegetable setting until very tender.
Prepare the
vegetables by cutting them into
pieces as close as possible to
size as the swordfish cubes.
Chop the hard
vegetables in bite -
sized pieces, it gives a nice crunchy contrast to the soft pasta.
Piece or Portion Cost: $ 0.11 Count Per Pound: 25 to 39 Cut
Size: battered
vegetables Packaging: 8/2.50 LB PRINTED POLYBAGS IN A PRINTED MASTER CASE.
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite -
sized pieces 1 can coconut milk 1 cup
vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
Cut down medium
size pieces of
vegetables, here I am using capsicums and zucchini, baby corn, broccoli, mushroom.
Roasting time may depend on
size of
pieces, age of
vegetables and your personal taste.
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb -
sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or
vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
2 Tbsp taco seasoning 1 Tbsp fresh lime juice 1 Tbsp fresh orange juice 1 pound mahimahi or other firm whitefish fillets, cut into bite -
sized pieces 1 Tbsp
vegetable oil
* 3 Tablespoons
vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick
sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
Cut
vegetables into similar
size pieces.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite
sized chunks 1 butternut, peeled, seeded and chopped into bite
sized chunks 3 large carrots, peeled and chopped into bite
sized chunks Thumb
size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout
Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
Vegetables Blanched napa cabbage, drained, squeezed 10 perilla leaves, stemmed, cut in bite -
sized pieces 2 green onions, cut in 2 1/2 - inch
pieces 2 - 3 cups Asian garlic chives (buchen), 2 1/2 - inch
pieces 2 cups soy bean sprouts, rinsed and drained 4 small potatoes, peeled (or 2 medium, cut in half)
packages seitan, drained and cut into bite -
size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups
vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch
pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch
pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Just try and cut all the
vegetables into
pieces about the same
size so they cook evenly.
3 - 4 pounds dense, crisp
vegetables peeled, if necessary and cut into bite -
sized pieces.
I warmed our roasted seasoned
vegetables with Aldi tomoto basil marinara and added two cooked Aldi Italian chicken sausage links cooked and cut into bite -
sized pieces.
Cut the
vegetables into bite
sized pieces...
Shred pork into bite -
sized pieces; place on platter with
vegetables.
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 olive oil
3 tablespoons olive oil 4 - 5 cloves garlic, minced 1/2 medium yellow onion, chopped 1 stalk celery, minced 1 teaspoon crushed red pepper, or to taste 2 teaspoons dried thyme 1 teaspoon dried marjoram 1/2 cup red wine Two 28 - ounce cans diced tomatoes Ample handful fresh basil, chopped into medium -
sized pieces 1 cup low - salt
vegetable broth
1 medium onion, finely chopped 2 tablespoons
vegetable oil 1 tablespoon fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2 cups water 1 1/2 cups dried red lentils 1 13 - to 14 - ounce can unsweetened coconut milk 1 pound (about 2 medium -
sized) zucchini, diced into 1 / 4 - inch
pieces 1 cup loosely packed fresh cilantro sprigs
Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite
sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup
vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
1 Tablespoon
vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite -
size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long
pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long
pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
For the meatballs 3 garlic cloves, crushedLarge thumb -
size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled
vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced
Sticky Vietnamese pork meatballs with rice noodles and pickled
vegetables For the meatballs 3 garlic cloves, crushedLarge thumb -
size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled
vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
1 tablespoon olive oil or 1/4 cup water 1 medium -
size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups
vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut
pieces
Cut the
vegetables into bite -
sized pieces and slice the garlic into matchsticks, place in a large baking tray and toss with olive oil.
Additions 1 - 2 cups (1 pound) proteins or meat, cooked and chopped or very thinly sliced 1 1/2 cups
vegetables, bite -
sized, partially pre-cooked 1 cup mushrooms,
pieces or slices, precooked 6 green onions, thinly sliced 1/2 cup onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite -
size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite -
size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Use your hands to tear the
vegetables into bite -
sized pieces and add to the yogurt bowl.
for the soup: 2 leeks coconut oil 1 kg sweet potatoes (about 4) a thumb -
size piece of fresh ginger 1 tbsp
vegetable stock powder, or 1/2 a stock cube 1 tbsp soy sauce or tamari 1 tbsp maple syrup 1 tbsp peanut butter
Cutting the
vegetables into similarly
sized pieces helps them cook at the same rate, so this entire dish — sauce included — can be made in one pan.
As a bonus, you'll probably cook healthier because most of the effort of cooking
vegetables is cutting them into properly
sized pieces.
Preheat oven to 425 F. Peel and chop
vegetables into bite -
sized pieces.
2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium
sized carrots, sliced in large
pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups
vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)
1 bunch kale — stems removed, leaves chopped into bite
size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality
vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch
piece of cinnamon stick 2 cardamom pods 1 two - inch
piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite -
sized cubes 1/2 pound bacon, finely chopped 2 tablespoons
vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
Cut
vegetables into bite -
sized pieces and add to the pan.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium -
sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar
piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons
vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch
pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
While the pasta and
vegetables cook, cut chicken into bite -
sized pieces and season with a sprinkling of salt and pepper.
1 block firm tofu, drained 3 + tbsp nutritional yeast 1/4 tsp salt, or to taste 1 + tbsp dried fenugreek leaves 1 tbsp dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tbsp
vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite -
sized or chopped 1 crown broccoli, separated into bite -
sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
2 bunches of watercress (chopped, including stems) 1 onion, sliced finely 2 small russet potatoes, sliced finely with a mandoline 475 ml / 2 cups chicken or
vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A small cube -
sized piece of fresh ginger, grated A teaspoon of turmeric Salt & a dash of black pepper
1 block firm tofu, drained 3 + tablespoons nutritional yeast 1/4 teaspoon salt, or to taste 1 + tablespoon dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tablespoon
vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite -
sized or chopped 1 crown broccoli, separated into bite -
sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped