Category Archives: Vegetable Recipes

Bean and Kale Ragout

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Do you ever find yourself torn between wanting something healthy for dinner, and not wanting to spend a lot of time slaving over a stove? Well, my friends, this is the recipe for you.

This main dish stew is healthy, easy to prepare, and full of comforting flavor. Plus, you’ll probably spend more time chopping the vegetables (which really doesn’t take that long) than you will at the stove.

All of the ingredients are combined in a big pot and then left to get better acquainted, while you relax with a glass of wine (just a suggestion), and look forward to the flavorful white beans and tender kale. Now do you see why I love one-pot meals?

Ingredients
2 tablespoons olive oil
1 cup chopped onion
1 bunch kale, stems removed and leaves coarsely chopped
1 14-ounce can diced tomatoes
2 cloves garlic, pressed
1 1/2 cups chicken broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon chopped fresh basil
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Dash cayenne pepper
2 15-ounce cans cannellini beans, drained and rinsed
Salt and black pepper, to taste

Add the olive oil to an extra-deep skillet (a dutch oven or large pot will work too) and heat over medium-high heat. Add the onions and kale and cook, stirring frequently, for about 4 minutes, or until the onions soften and the kale wilts.

Reduce the heat to low. Stir in the diced tomatoes (with juice), garlic, chicken broth, bay leaves, oregano, basil, cumin, and cayenne pepper.

Cover and simmer until the kale is tender, about 45 minutes. (Now’s your time to relax – don’t forget your glass of wine!)

Stir in the beans and continue to simmer for about 10 minutes.

Take a bite (careful, it’s hot!) and add some salt and pepper to taste.

Serve with your favorite crusty bread, or try my Olive Oil Toast recipe. Enjoy!

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Sweet Potato Bean Burritos

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This is a wonderful, grown-up version of the classic bean burrito. Instead of refried beans, this burrito is filled with black beans and sweet potato blended with flavorful Mexican spices. Add some spicy salsa, shredded cheese and cilantro and oh-baby! The spicy-sweet combination is really delicious, and even my husband (who isn’t a huge sweet potato fan) loved these burritos. This recipe will make enough for 3-4 burritos.

Ingredients
1 medium sweet potato
1 tablespoon olive oil
3/4 cup chopped onion
1 garlic clove, pressed
1 can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
Salt and pepper to taste
3-4 large wheat tortillas
Salsa (spicy is best)
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Fresh cilantro

Wash the sweet potato under cold water, and poke it several times with a fork. Put the sweet potato in the microwave and cook until soft. Let cool.

Heat the oil in a skillet over medium-high heat and cook the onion until soft. Remove the skin from the sweet potato and add it to the skillet, using a spatula to break it up into small pieces. Add the garlic, black beans, cumin, chili powder, oregano, salt and pepper. Cook, stirring frequently with a spatula, until combined and heated through. Remove from heat.

Heat another skillet over medium heat and coat with a small amount of oil.

Add a tablespoon or two of salsa to the bottom of a tortilla. Spoon some of the bean mixture on top (don’t spread it all the way to the edge), then sprinkle with cheese and a few cilantro leaves. Fold the sides of the tortilla in, and then snugly roll into a burrito shape.

Lay the burrito, seam-side down, into the pre-heated skillet. Cook until golden brown and crisp, then flip and cook the other side.

Repeat for the remaining burritos.

Serve with a green salad for a wonderful meat-free dinner!

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Pita Pizzas

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These little pizzas are a breeze to put together and much healthier than a traditional pizza pie. Since they come in individual sizes, it’s easy to please the entire family, which is often a challenge in my house since my daughter won’t eat pizza with tomato sauce, my husband likes a meaty pizza, and I prefer vegetarian. Have fun experimenting with different sauces and toppings. Below are the recipes for a vegetarian pizza with pesto sauce and a Mexican pizza with salsa sauce.

Vegetarian Pesto Pita Pizza

Ingredients
6 whole wheat pita breads
1 jar of prepared pesto
Shredded cheese
2 tomatoes, chopped
1 bunch of spinach, rinsed and roughly chopped
1/2 cup crumbled feta cheese
Parmesan cheese (optional)
Black pepper (optional)

Preheat the oven to 350 degrees.

Place the pita breads in a single layer on a large baking sheet. Bake the pitas in the preheated oven for about 5 minutes (this will help keep the “crust” crispy).

Remove the pitas from the oven, and carefully spread the pesto on top of each pita (as much as you like). Top with a small amount of shredded cheese, a few tomatoes, a handful of spinach (really pile it on because it will shrink in the oven), then a bit of feta cheese. If desired, sprinkle a bit of parmesan cheese and some black pepper on top.

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Mexican Pita Pizza

Ingredients
Whole wheat pita breads
Jar of your favorite salsa
Shredded cheese
Leftover taco meat, cooked
Tomatoes, chopped
Roasted green chilies, diced
Green onions, chopped

Preheat the oven to 350 degrees.

Place the pita breads in a single layer on a large baking sheet. Bake the pitas in the preheated oven for about 5 minutes (this will help keep the “crust” crispy).

Remove the pitas from the oven and carefully spread each pita with a spoonful of salsa. Top with a handful of shredded cheese, taco meat, tomatoes, green chilies, and green onions.

Bake for about 10-12 minutes, or until the crust is crunchy and the cheese is melted. Cut into quarters and serve hot.

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Tasty Collard Greens

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Growing up on the West Coast, I never had collard greens until I moved to North Carolina. I grew to love these healthy greens and this is my favorite way to prepare them. For more authentic southern collard greens, begin the preparation with chopped bacon instead of olive oil.

Ingredients
1 bunch collard greens
2 tablespoons olive oil
1 medium onion, chopped
3-4 cups chicken broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
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Although edible, the stem of the collard green is tough, and requires more time to cook than the leaves. I find it easiest to discard the stem prior to cooking, so I can be sure to get evenly cooked greens. To remove the stem, flip a collard green leaf upside down on a cutting board. Use a sharp knife to cut the leaf away from the stem (I usually keep the top third of the leaf intact, and cut the bottom two-thirds of the stem out in a V shape). Repeat for the remaining leaves. Stack the de-stemmed leaves on top of each other and cut them into 2-inch pieces.

Place the cut collard green pieces in a colander and rinse very thoroughly, and then leave the colander in the sink to drain.

Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and cook for about 3 minutes, or until the onions begin to soften.

Add the collard greens to the pot and sauté until they begin to wilt, about 1 minute. Add enough chicken broth to completely cover the greens. Then add the brown sugar (this helps remove the bitterness from the greens), salt, pepper, and crushed red pepper (optional).

Bring the pot to a boil, then cover, reduce heat, and simmer for about 45 minutes. The greens should be very tender, but not mushy. Take a little bite and then add additional salt and pepper, if needed.

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Tabouli Salad

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This refreshing salad is full of flavor and a perfect side dish (or light meal) to enjoy on a warm day. Look for bulgur wheat in the bulk bin department of your grocery store. Be sure to make this in advance, so the flavors in the salad can blend into yummy goodness.

Ingredients
1 cup bulgur wheat
1 1/2 teaspoons kosher salt
1 1/2 cups boiling water
1/4 cup olive oil
2 lemons
1 lime
1-2 cloves of garlic, pressed
1 tablespoon finely chopped fresh mint leaves
1 cup diced tomatoes
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1/4 cup chopped green onions
Kosher salt to taste
Black pepper to taste

Mix the bulgur wheat and 1 1/2 teaspoons of salt together in a medium bowl. Pour the boiling water into the bowl (no stirring necessary). Cover the bowl with plastic wrap and let it sit on the counter for 30 minutes.

Meanwhile, add the olive oil to a medium bowl. Cut the lemons and lime in half and squeeze their juice into the bowl with the olive oil. The easiest way to do this is to stick a fork into the cut side of the lemon or lime, and then squeeze the lemon (or lime) around the fork, while simultaneously moving the fork in a circular motion around the inside of the lemon (or lime). (Note: use a fine mesh strainer over the bowl to catch the seeds.) Stir in the garlic and the mint.

When the bulgur wheat is ready, stir the dressing into the bulgur, cover and let sit in the refrigerator for at least 3 hours.

Before serving, stir in the tomatoes, cucumber, and green onions. Take a bite . . . or two . . . or three. Add salt and pepper, to taste, and enjoy!

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Grilled Garlic Artichokes

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It’s artichoke season and this recipe is an amazing way to prepare these prickly veggies. The artichokes are first steamed, then grilled and basted with a lemon, garlic, olive oil sauce that perfectly complements the artichokes. The flavor is amazing and the preparation is simple. The original recipe can be found here, but I’ve changed the preparation a bit to suit my tastes.

Ingredients
2 large artichokes
1/2 lemon
3/4 cup olive oil
4 cloves of garlic, pressed
1 teaspoon salt
1/2 teaspoon black pepper
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First prep your artichokes by pulling off the small leaves at the bottom, then use kitchen shears to snip off the pointy end of the leaves around the sides. Use a serrated knife to cut off the tips of the leaves on the top of the artichoke, cut off the stem, and then cut each artichoke in half. Cut out the fuzzy stuff above the artichoke heart using a sharp paring knife.

Steam the artichokes in a large pot with a steamer basket for about 20-30 minutes, or until just under-done (you could probably also use the microwave in a pinch).

While the artichokes are cooking, squeeze the juice of the lemon into a medium bowl, and then stir in the olive oil, garlic, salt, and pepper.

Preheat the grill.

Brush the artichokes with the olive oil mixture and place them on the grill. Cook the artichokes for about 5 to 10 minutes, turning and basting frequently with the olive oil mixture. Remove the artichokes from the grill when the edges are charred and serve immediately.

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Cheesy Quinoa Casserole

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I love quinoa, but my usual preparation method was getting boring, so I was delighted to discover this recipe. It’s creamy, cheesy, hearty, delicious, and even my kids gobbled it up. It is an excellent side dish, but the high-protein quinoa makes it a wonderful vegetarian main dish too! My version below includes a few changes to the original recipe, which can be found here. If possible, save yourself some time and cook the quinoa (see instructions below) ahead of time.

Ingredients
1 cup quinoa
1 tablespoon olive oil
2 cups chicken broth (or vegetable broth)
1 cup frozen corn (no need to thaw)
1 can black beans, drained and rinsed
1/2 red bell pepper, diced
8 ounces light sour cream
1/2 cup chunky salsa (you choose the heat)
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1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper

To prepare the quinoa, first rinse the quinoa in a fine-mesh strainer to help remove the bitter tasting coating (called saponins). While the quinoa is draining, heat the olive oil in a large saucepan or deep skillet over medium heat. Add the quinoa, stirring constantly for about 2 minutes. Add the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer until the liquid is absorbed, about 15-25 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees and lightly grease a casserole dish.

In a large bowl, stir together the corn, black beans, red bell pepper, sour cream, salsa, cheese, salt, cumin, coriander, and black pepper. Add the cooked quinoa and mix thoroughly.

Spoon mixture into the prepare casserole dish and bake for about 30 minutes, or until heated through. Serve hot and enjoy!

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Curried Butternut Squash Soup

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This soup is full of flavor and has a rich, velvety feel in your mouth. It’s comforting, and satisfying, and seriously good. Add a grilled cheese sandwich and a salad for a wonderful meatless lunch or dinner.

Ingredients
3 tablespoons olive oil
1 cup diced onion
1/2 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon salt
1 butternut squash (2-3 pounds), peeled, seeded and chopped into 1 inch cubes
2 ripe Bartlett pears, peeled and cut into 1 inch pieces
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4 cups chicken broth
1/2 cup half and half

Heat the olive oil in a large pot over medium heat. Add the onions, ginger, curry powder, and salt, and cook, stirring frequently, until the onions are soft.

Add the butternut squash, pears, and garlic, and cook over medium heat for about 12 minutes, stirring frequently to prevent the spices from burning.

Add the chicken broth to the pot, cover and simmer for about 30 minutes. Using a stick blender, puree the soup until smooth. If you don’t have a stick blender, you can puree the soup in batches using a regular blender.

Stir in the half and half, serve hot, and enjoy!

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Fall Salad with Cranberries and Candied Walnuts

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I hope everyone had a wonderful holiday! We had a lovely time with family and friends; I feel truly blessed! Okay, back to the recipe . . .

This simple salad, topped with dried cranberries, candied walnuts, and creamy goat cheese is so delicious that it feels like I’m eating dessert, rather than vegetables. This is a great salad to have during the fall and winter months when tomatoes and other common salad vegetables are out of season.

Ingredients
1 cup chopped walnuts
1/2 cup sugar
6-8 cups of your favorite salad greens (I combine mixed greens with baby spinach)
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1/2 cup creamy goat cheese
Vinaigrette salad dressing

In a medium pan, over medium heat, add the walnuts and sugar. Cook, stirring constantly, until the sugar melts and the walnuts are thoroughly coated. It will take several minutes before the sugar begins to melt, so be patient. Melted sugar gets extremely hot, so if a walnut happens to pop out of the pan during the cooking process, don’t try to pick it up with your bare hands, or you will get a bad burn (unfortunately I know this from experience). When coated with sugar, pour the walnuts out in a single layer on a sheet of waxed paper or foil to cool.

Wash and dry the salad greens and place them into a salad bowl. Sprinkle the dried cranberries and candied walnuts (after they have cooled) over the salad greens. Toss gently to mix.

Plate individual portions of salad, and then place a few pieces of goat cheese on each portion. Drizzle with your favorite vinaigrette dressing and serve.

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Butternut Squash Soup

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My friend Melissa gave me this recipe for a wonderful fall soup! It would be a perfect first course to your holiday dinner, or add a salad and some crusty bread for a comforting meal. Choose your favorite apples for this recipe. I used Braeburn, but Gala or Fuji would work well too.

Ingredients
2 tablespoons butter
1 medium yellow onion, diced
1 butternut squash (approx. 2 lbs) peeled, seeded and chopped into 1 inch cubes
2 large apples peeled, seeded and chopped into 1 inch cubes
1/4 cup apple juice
4 cups vegetable stock (plus 1 cup for thinning the soup)
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Pinch of dried thyme
1/8 teaspoon nutmeg
Sour cream (optional)
Croutons (optional)

In a large pot, sauté the onion in the butter until the onion is soft. Add the butternut squash, apples, and nutmeg and cook over medium heat, stirring occasionally until butternut squash starts to get soft and fuzzy looking around the edges, about 12 minutes.

Add the apple juice and vegetable stock, scraping any brown bits off the bottom of the pan. Add the bay leaf and thyme and simmer until squash is soft about 25 minutes.

Puree the soup with a stick blender, or in batches using a regular blender. Add additional vegetable stock in small increments until you reach your desired consistency. Serve hot with a dollop (I love that word) of sour cream and croutons, if desired.

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