Tag: veggie recipe

Asparagus Casserole

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Asparagus Casserole

Ingredient List:

5 hard boiled eggs halved lengthwise

2 bunches asparagus trimmed

2 tbsp butter

1 white onion chopped

3 tsp salt divided

1 tsp paprika

1 dash cayenne pepper

3 tbsp flour

3 tsp dijon mustard

2 C whole milk

1 C butter crackers smashed roughly

1 1/2 C shredded swiss cheese

Freshly ground black pepper

Method:

In a medium pot bring water to a boil

Add asparagus and boil for about 3 minutes until cooked through but still firm

Place asparagus in an ice bath when done cooking, once cool place on a plate covered with paper towels to dry

In the same pot melt butter

Add onion, 1 tsp salt, paprika and cayenne pepper and cook until translucent about 5 minutes

Add flour and stir until combined

Add mustard and stir until combined

Stir in milk, bring to a boil with stirring

Reduce heat and simmer until sauce is thickened about 5 minutes

In an 8” square pan pour 1 C sauce

Add half of the cooked, dried asparagus

Top with boiled egg halves

Sprinkle cracker crumbles over eggs

Place the remaining sauce over crackers

Place the remaining asparagus over sauce

Sprinkle 1 tsp salt over asparagus

Sprinkle with swiss cheese

Sprinkle with remaining salt and pepper

Bake for 25-30 minutes until bubbling

Turn oven on broil, broil for 3 minutes until browning

Enjoy!

 

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Summer Veggie Fry

Summer Veggie Fry

Summer Veggie Fry

I get so excited for summer.  There is nothing better than being able to stop by a fruit stand and buy local produce.  I get so excited being able to grow some of my own veggies too, I look forward to having a big garden next year! You can add any fresh veggies you want to this recipe, the tomato pesto goes well with almost anything.  If you want your pesto to have more of a kick replace the basil with arugula.

Ingredient List:

Stir Fry

2 large carrots chopped finely

1 C spinach

1 tbsp olive oil

2 large leeks chopped finely and washed (white and light green part only)

1 garlic clove minced

Sea salt

Black pepper

1 head broccoli cut into florets

1 bunch asparagus (tough part of stem removed)

Sun Dried Tomato Pesto

1 8 oz container of sun dried tomatoes in oil

1/2 C parmesan cheese

1/4 C fresh basil

1/4 pine nuts (or any type of nut you have on hand)

Exta virgin olive oil (if needed)

Method:

Combine all ingredients for pesto in a food processor until smooth

Add olive oil 1 tsp at a time if too thick until you get a smooth texture

In a large skillet heat oil over medium

Add leeks and garlic and cook until leeks are translucent about 10 minutes

Season with sea salt and pepper

Add broccoli, and asparagus and cook for an additional 5-6 minutes until asparagus is tender

Serve the veggie mixture on top of raw carrots and spinach

Top with tomato pesto

Enjoy!

Veggie Stir Fry carrot3 carrot4

Roasted Radish Salad

Roasted radish salad

What you’ll need:

1 bunch of radishes cleaned and quartered (around 10)

1 bunch of brussel sprouts (10-15) stems cut off, cleaned then halved length wise

3 Leeks sliced thinly (white-light green parts only)

1 1/2 Tbsp olive oil

1 tbsp maple syrup

1 tbsp fresh Thyme

1 tsp Sea salt

1 tsp Black pepper

What you’ll do:

Pre-heat the oven to 450

Mix radishes and brussel sprouts with olive oil and maple syrup and place in a roasting pan

Sprinkle with salt and pepper

Bake for 10 minutes

Remove from oven, add leeks and thyme

Place back in oven and bake for an additional 10 minutes

I served mine with miso-glazed black cod and herb rice

Enjoy!!