Recipes tagged with « Vegetables »
Grilled Veg & Prosciutto Pizza
Hand-stretched pizza dough topped with a chunky spiced tomato sauce, grilled mixed vegetables, mozzarella fior di latte, shaved asiago, kalamata olives, and delicate slices of prosciutto. Cooked quickly on a blazing pizza stone until crust crackles golden. Bright basil finished. Substituted asiago for pecorino, kalamata for black olives, and added smoked paprika for depth. Sauce thick but still loose enough to spread evenly. Key: high heat, frequent turning during bake, watch crust bubbles. Keeps crispy edges, melty cheese, fresh toppings. Be ready to work fast. Avoid soggy bottom pitfalls by draining veg well and not oversaturating sauce. Crunchy char on veg, savory salt of prosciutto layered last for aroma and texture contrast.
Prosciutto Tart Snack
Flaky puff with tangy endive swapped for bitter radicchio, parmesan swapped for aged Pecorino. Hazelnuts switched to walnuts for crunch and earthiness. Sweet pickles replaced by tart green olives, chopped fine; adds briny lift. Cooling crème fraiche replaces heavy cream for tang and lightness. A peppery herb salad of arugula and chervil tops it all, minted olive oil dressing. Baking cues focus on golden edges and rising crust, not clock. Crisp texture contrasts creamy cheese spread and tender greens. Balanced bitter, salty, creamy, and bright.
Garlic Roasted Veg Trio
Slices of yam, sweet potato, and delicata squash tossed in garlic oil, grilled until tender with char marks and smoky aroma. Tossing in fresh thyme replaces parsley, adding earthiness. Salt and pepper balanced throughout to punch up natural sweetness. Basic veggie roast with a quick crisp caramelized edge and tender interior. Useful method for grilling dense, starchy vegetables without drying them out. Substitute yams with carrots or parsnips if needed. Olive oil and garlic mixture infuses flavor, keep an eye on flare-ups on the grill. Quick, rustic, vegan, allergen-friendly side or simple starter.
Farfalle with Salmon and Veggies
A vibrant farfalle dish with seared salmon, tender green beans replacing asparagus, and sweet bell peppers swapped in for tomatoes. Sautéed onions and garlic form the base, enhanced by tangy red wine vinegar and herbes de Provence. Dijon mustard and fresh chives round out the flavors. Cook pasta al dente, grill salmon skinless for a crisp exterior, tender interior. Visual cues guide timing rather than strict clocks, ensuring peak texture and flavor. Vegan olive oil substitutes and simple seasoning make it flexible. Practical swaps, seasoning layering, and balancing acid and fat for taste and texture.
Chicken Roulades Autumn Veg
Chicken breasts butterflied and stuffed with autumn root vegetables; wrapped tight and pan-seared. Vegetables like golden fingerling potatoes, parsnip, haricots verts, carrots, and leek julienne cooked al dente then reheated. Sauce built from shallots deglazed with cider vinegar and white wine, finished with cold butter emulsification. Balanced textures, punchy acidity, and rich buttery notes in every bite. No gluten, nuts, eggs, lactose. Nothing fancy, just disciplined layering of flavors, classic French technique with a seasonal twist. Efficient multi-tasking keeps timing in check. Work ahead on veggies, watch for visual cues to avoid overcooking or dry chicken. Smart ingredient swaps for those fresh problems in every kitchen.
Chicken Veggie Pot Pie
Chunks of chicken simmered with mixed veggies. Green beans swapped out for peas. Creamy sauce with flour and milk, baked under a crisp, buttery puff pastry topping instead of phyllo. Aromatics like celery and carrots cook down to soften. Garlic and parsley folded in. No nuts or eggs. Oven time slightly adjusted. Cozy, warming, savory pot pie with a golden brown crust and tender filling.
Beef Vegetable Pot Boil
A hearty combination of de-boned beef shoulder cubes, mixed vegetables, and a savory tomato-mustard broth. Seven one-liter jars prepared for canning. Slow simmer and pressure cook for deep melding of flavors. Substitutions include chicken broth swapped for beef for lighter touch; mustard replaced with whole grain for texture. Added parsnips for a sweet twist, softened alongside carrots and cabbage. Salt adjusted for preservation balance. Preparation involves precise layering of raw ingredients in hot jars, then sealed and processed under pressure for a reliable shelf life. Cook times tweaked for optimal vegetable integrity and beef tenderness.
Duck Breasts with Leeks and Roasted Onions
Duck breasts seared crisp. Leeks roasted soft with garlic and butter. Onions thickly sliced, lemoned, roasted golden. Russet potatoes sliced thin, layered, and browned. A splash of olive oil, salt pepper. Smoky curry powder topping. Red wine sauce to drizzle.
Twisted Chicken Pasta
Short pasta cooked with sliced carrots. Butter and flour whipped up to make a quick roux. Chicken broth poured in to form a thickened base. Shredded chicken tossed in with peas and fresh herbs, then combined with veggies and pasta. Seasoned, slightly creamy. A quick warm-up dish with a twist of added lemon zest and fresh thyme. Carrots swapped for parsnips. Peas replaced with green beans. Mixes textures and flavors, easy weeknight twist on a classic.