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Category: Vegetables + Fruit Page 4 of 5

Sweet Spice Pickled Onions

By

On August 15, 2010

In Recipes, Vegetables + Fruit

1 Red Onion [sliced in 1/8″ rings]
1 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
1/2 tsp Whole Coriander Seeds
1/2 tsp Allspice Berries
2-1/2″ Cinnamon Stick

Bring vinegar, water, sugar + spices to a boil in a large skillet. Add red onions, stirring until all turn bright pink + wilt slightly, about 5 minutes. Transfer to a glass jar + allow to cool to room temperature. Refrigerate until ready to use.

These onions are great on just about anything + ready to eat as soon as they are cool.

Peachy Tomato Soup

By

On August 1, 2010

In Recipes, Vegetables + Fruit

2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper

Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.

Stuffed Red Peppers

By

On August 1, 2010

In Grains + Pasta, Recipes, Vegetables + Fruit

3 Red Bell Peppers [whole]
1 cup Bulgur Wheat
1 cup Sweet Onion [sliced]
2 Summer Squash [chopped]
4 Garlic Cloves [roughly chopped]
2 Tbs Olive Oil
Salt + Freshly Ground Black Pepper
1/2 cup Kalamata + Green Olives [pitted + chopped]
1 Tbs Balsamic Vinegar
1/4 cup Basil [fresh, thinly sliced]

Roast peppers till skins blacken [either under the broiler or over an open flame]. Allow to cool, remove skins, stems + seeds. Set aside.

Bring 1-1/2 cups water to a boil. Stir in bulgur, turn off heat + cover. Allow to stand for 15-20 minutes until water has been absorbed and bulgur is tender.

Meanwhile, preheat oven to 425 degrees. Toss onions, summer squash + garlic with olive oil, salt + pepper then spread into a single layer on a baking sheet. Roast for 15 minutes, flip, roast for 5 minutes more. Squash + onions should be lightly browned.

Toss squash, onions, garlic, bulgur, basil + olives in a large bowl. Drizzle with balsamic vinegar. Season with pepper. Stuff some of the mixture into the roasted red peppers. Transfer the remaining bulgur mixture to a serving dish + place the stuffed peppers on top. Serve.

Southern Bowl

By

On July 25, 2010

In Beans, Tofu + Lentils, Grains + Pasta, Recipes, Vegetables + Fruit

1-1/2 cups Baby Okra [no larger than 3″, stems + ends trimmed]
1/4 cup Sweet Pepper [sliced thinly]
2 Garlic Cloves [minced]
1 Yellow Summer Squash [peel into paper thin strips with a veggie peeler]
1 cup Brown Rice [medium grain, rinsed + cooked]
1 cup Black Eyed Peas [cooked]
1 Tbs Olive Oil
2 Tbs Water
Salt + Freshly Ground Pepper
1 Lime [juice only from 1/2, 1/2 cut into wedges]
2 Tbs Spicy Sandwich Spread

Stir lime juice into Spicy Sandwich Spread + set aside.

Heat oil in a large skillet over medium high heat. Add okra + saute until beginning to brown, about 3 minutes. Reduce heat to medium. Add peppers + garlic and cook 2 more minutes. Add squash + 2 Tbs water.   Cook about 2 minutes, stirring quickly but being careful not to break up the squash ribbons.  Season with salt + pepper.

Serve vegetables over rice + black eyed peas with a dollop of spicy sauce. Garnish with a lime wedge.

Marinated Cabbage

By

On July 22, 2010

In Recipes, Vegetables + Fruit

2 cups Cabbage [shredded]
1 Garlic Clove [minced]
1/4 cup Red Onion [chopped]
2 Tbs Red wine Vinegar
1 Tbs Olive Oil
1/2 Lime [juice only]
2 tsp Chili Powder
Salt + Pepper

Mix all ingredients together and allow to marinate for several hours.

This recipe is by Jane Middleton + was made to accompany Texas Tacos.

Peach Salsa

By

On July 21, 2010

In Recipes, Vegetables + Fruit

2 Peaches [Texas freestone, pitted + chopped]
1 Tomato [chopped + partially seeded]
1/2 Cucumber [sliced thinly then chopped]
2 Tbs Red Onion [minced]
1 Lime [juice only]
Salt

Mix all ingredients together and allow to sit for 20 minutes before serving. Use a slotted spoon to serve.

Sautéed Baby Okra

By

On July 16, 2010

In Recipes, Vegetables + Fruit

1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Tamari
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper

Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings.  Saute for several minutes until tomatoes are heated through.

Serves 2.

Fattoush

By

On July 15, 2010

In Recipes, Vegetables + Fruit

1 head Romaine Lettuce [torn into bite size pieces]
2 Cucumbers [chopped]
2 Tomatoes [chopped]
1/2 small Sweet Onion [sliced thinly, about 1/2 cup]
2 Pita Bread Pockets
1/2 – 1 cup Flat Leaf Parsley [leaves only]

Dressing:
2 Lemons [juice only, about 1/4 cup]
1/4 cup Extra Virgin Olive Oil
1 tsp Sumac
Salt + Freshly Ground Black Pepper
1 Garlic Clove [very finely minced]

Whisk all dressing ingredients together in a small bowl. Allow to stand for 20 minutes.

Toast pita under the broiler for about 2 minutes or until golden brown being careful not to burn. Allow to cool.

Mix all salad ingredients and dressing in a large bowl.

Serves 4 – 6.  Great with olives, pita, and Garlicky Hummus or Green Lentil Hummus.

Summer Squash Soup

By

On June 22, 2010

In Recipes, Vegetables + Fruit

6 medium Zucchini or Yellow Summer Squash [chopped]
1-1/2 cups Sweet Onion [chopped]
4 Garlic Cloves [fresh if available, minced]
2 Tbs Extra Virgin Olive Oil
1 tsp + Salt
Freshly Ground Black Pepper
2 cups Vegetable Broth
1 tsp Fresh Oregano [chopped]
1 tsp Fresh Thyme
1/2 tsp Fresh Tarragon [chopped]
1/4 cup Fresh Basil [chopped]

Heat oil in a soup pot with a lid to medium heat. Saute onions and garlic, seasoned with a little salt + pepper for about 5 minutes. Add squash + 1 tsp salt. Increase heat slightly + saute for 5 minutes more. Add vegetable broth, cover + simmer for 10 minutes. Add herbs + simmer a few minutes more, until squash are tender. Allow to cool slightly then puree. Gently reheat if necessary or serve at room temperature.

Serves 4 to 6.

Morel Zucchini Linguine

By

On June 18, 2010

In Grains + Pasta, Recipes, Vegetables + Fruit

3 Garlic Cloves [minced]
1 medium Shallot [minced
4 oz Morel Mushrooms [bite sized, washed]
2 medium Zucchini [1/2″ thick slices]
2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
2 servings Linguine [dried, cooked until al dente in salted water]
1/2 tsp Fresh Thyme Leaves

Salt + Freshly Ground Black Pepper

Melt 1-1/2 Tbs butter in a large saute pan over medium heat.  Saute shallots + garlic for several minutes till wilted + fragrant.  Add mushrooms + zucchini.  Saute until zucchini are tender, just over 10 minutes.  Stir in pasta, thyme + remaining 1/2 Tbs butter.  Season to taste with plenty of black pepper.

Serves 2.

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