Category Archives: Vegetables

Zucchini Tots

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Yield: 16

Zucchini Tots

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 1 cup grated zucchini
  • 1/3 cup brown crispy rice bread crumbs (see recipe)
  • 1/4 cup grated cheddar cheese (optional)
  • 1/4 cup fine chopped onion
  • pinch of salt
  • pepper

Instructions

  2. Preheat oven to 400. Place grated zucchini into a towel and wring out excess water. Mix ingredients in bowl. Take 1 tablespoon mixture and roll into balls or ovals. Place on sprayed baking sheet and bake for 16-18 minutes, turning halfway until golden.
© Laurie

 

Zucchini Cups

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SONY DSC

Yield: 6

Zucchini Cups

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

  2. Preheat oven to 400°. Grease a muffin tin with cooking spray.
  3. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  4. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  5. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  6. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
© Laurie

Cucumber, Tomato and Onion Salad

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Yield: 5 servings

Cucumber, Tomato and Onion Salad

Cucumber, Tomato and Onion Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 pound cucumbers, (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons parsley sprigs, chopped fresh
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper, to taste

Instructions

  2. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
© Laurie

 

Cucumbers and Onions

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cucumbersonions

Cucumbers and Onions

Cucumbers and Onions

Ingredients

  • 4 cucumber (thinly sliced)
  • 1 white onion (or red, thinly sliced)
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon white sugar
  • sea salt
  • pepper

Instructions

  2. Place half of the cucumbers in a large sealable container, then add half of the onions. Sprinkle with salt and pepper to taste. Repeat until cucumbers and onions are all used.
  3. Add the vinegar, water and sugar to the container, seal and shake to blend ingredients. Taste and adjust.
  4. Refrigerate at least 1 hour to blend.
© Laurie

 

Zucchini, Thin Sliced, Sautéed with Parmesan

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Shaved Zucchini close side

Yield: 6

Zucchini, Thin Sliced, Sautéed with Parmesan

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 medium zucchini $1.76
  • 1 Tbsp olive oil $0.19
  • to taste salt & pepper $0.05
  • ¼ tsp red pepper flakes $0.02
  • ¼ cup parmesan cheese $0.23

Instructions

  2. Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more.
  3. Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.
  4. Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.
© Laurie

 

Kale Sautéed with Garlic and Olive Oil

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kale

Yield: 6

Kale Sautéed with Garlic and Olive Oil

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 2 medium bunches (about 1 1/2 pounds/738 grams) of kale, any variety
  • 2 tablespoons extra virgin olive oil
  • 3 large garlic cloves, sliced thin
  • 2 ounces (59 grams) hard salami (6 or 7 deli slices), quartered and cut into 1/4-inch strips
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  2. Rinse the kale well and shake it over the sink or pat it in a clean kitchen towel. Don’t worry about getting it bone dry since the water will help it cook. Trim and discard the ends of the kale stems. If there are particularly thick, tough sections of stem, snap them off and throw them away. Otherwise, leave the stem intact. Slice the kale into strips, roughly 1/2-inch thick, across the leaves. If any are especially wide, cut them in half lengthwise first.
  3. Heat the oil in large, wide high-sided sauté pan over medium heat. Add the garlic, salami, and red pepper flakes and sauté until the piquant aroma of the salami gives your nose a little pinch, about 1 minute. Nudge the heat up to medium high, add the kale and cook, stirring often until the leaves turn from leathery stiff to shrunken satiny soft strands of deep, dark green, about 7 minutes.
  4. Season with salt and pepper and serve immediately, either straight from the sauté pan or on a platter.
© Laurie

 

Grilled Artichokes

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Yield: 2

Grilled Artichokes

Grilled Artichokes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 artichokes

Instructions

  2. Cut the artichoke in half downward from the stem end, remove the choke and put lemon juice on the cut side. Cut about an inch off the top.
  3. Pressure cook about 11 minutes for large and 9 minutes for smaller artichokes. Grill 10 minutes on each side on low heat. Serve with dipping sauce.
© The Lushbaughs
Cuisine: American / Category: Vegetables

 

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

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SnowPeasCarrots

Yield: 4

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1/2 cup carrots
  • 1/2 cup chicken broth
  • 8 oz angel hair pasta

Instructions

  2. Pre-cook angel hair pasta.
  3. Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  4. Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; cook and stir for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to cook until the sauce has thickened.
  5. Add in angel hair pasta and serve.
© Laurie

 

Sliced Cheesy Baked Potatoes

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Sliced_baked_potatoes

Yield: 4

Sliced Cheesy Baked Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  2. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  3. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
© Laurie

 

Grilled Sweet Potatoes

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grilled_sweet_potatoes

Yield: 2

Grilled Sweet Potatoes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large sweet potatoes, peeled and cut lengthwise into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon Tony Chachiere's
  • salt and pepper to taste

Instructions

  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss potatoes with brown sugar, olive oil and spices. Grill directly on grill until browned and tender.
© Laurie
Cuisine: American