Cherry Tomato and Yellow Squash Crumble

Serves 4

Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs.

• 3 Tbs. butter or margarine
• 1 ¼ cups fresh breadcrumbs
• 2 Tbs. finely chopped parsley
• 1 small yellow onion, chopped (1 cup)
• ½ lb. small yellow crookneck squash, diced (2 cups)
• 3 cups cherry tomatoes
• 1 clove garlic, minced (1 tsp.)
• ½ cup grated Swiss or Gruyère cheese

1. Preheat oven to 400°F. Spray 9-inch square baking dish with cooking spray.
2. Heat butter in skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in bowl. Stir in parsley.
3. Return skillet to burner, and increase heat to medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.

from Vegetarian Times
July/August 2012 p.60

Saffron Quinoa with Seasonal Roasted Veggies

This is a light and lovely spring dish from Jill Nussinow, a premier food/veggie educator. See her info/web site at the end of post. These are her words that follow but I heartily concur with her suggested changes to the dish as the different veggies become fresh and available through the season.

Quinoa is one of my favorite gluten-free grains. It looks and tastes beautiful with the saffron added. When eggplant, peppers and tomato are truly in season, use them. In earlier summer, use green beans plus pantry staples of olives and garbanzo beans. Adding fresh herbs at the end always lends a bright flavor note and lots of antioxidants.

Ingredients

• ¼ cup warm or hot water
• A pinch of saffron threads
• 1 cup quinoa, rinsed
• 2 teaspoons olive oil (if desired)
• 1 cup sliced leek or onion
• 2 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1 cup sliced snow or sugar snap peas (about 12 medium peas)
• 1 cup asparagus, sliced into 1-inch pieces (about 8 medium spears)
• 1 to 2 teaspoons lemon zest from an organic lemon
• 2 tablespoons toasted pine nuts or sliced or slivered almonds
• ¼ cup chopped fresh herbs such as parsley with a bit of chives or dill
• Drizzle of lemon olive oil or lemon juice
• Salt and pepper to taste

Instructions

1. Soak the saffron in the ¼ cup of water for at least 5 minutes. Heat a saucepan over medium heat. Add the olive oil and then the leek or onion and garlic. Sauté for a few minutes. Add the quinoa and toast it. Add the saffron and the soaking water. Add the broth. Stir and bring to a boil. Cover and reduce to a simmer. Let simmer for 12 minutes on the heat. Remove from the heat and add the peas and asparagus. Replace the cover and let sit for 5 minutes. Check to be sure that the quinoa is cooked through (it will have little white rings). Stir and add the lemon zest pine nuts or almonds and herbs. When ready to serve, add the lemon olive oil or lemon juice right before serving. Season to taste with salt and pepper, if desired.
2. Pressure cooking directions: Follow the same directions as above, locking the lid on the pressure cooker and bringing to high pressure for 5 minutes. Let the pressure come down naturally. When it does, carefully open the lid, add the asparagus and peas and put the lid back on for 2 minutes. Stir, add lemon zest, nuts and herbs. 

Yield: 4 servings

Calories per serving: 233

Fat per serving: 6.9g

Notes

Servings 4, Calories 233, Fat 6.9g, Carbohydrates 33.9g, Protein 10.3g, Cholesterol 0mg, Sodium 297mg, Fiber 5.3g, Sugars 2.8g, WW Pts 6

Note: My method for cooking perfect quinoa every time includes decreasing the amount of water by ¼ cup for each additional cup of grain. For example, when making 2 cups of quinoa, use only 3 ¼ cups liquid on the stove top. When making 3 cups, use 5 cups of liquid.

©2013, Jill Nussinow, MS, RD, The Veggie Queen, http://www.theveggiequeen.com

Yukon Gold and Baby Spinach Masala

This is my version of comfort food - love those rich and pungent Indian spices combined with creamy Yukon Golds and sprightly spring spinach! Recipe from the Vegetarian Times web site .

Serves 4

30 minutes or fewer

Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.

• 2 Tbs. canola oil
• 1 lb. Yukon Gold potatoes, cut into ½-inch cubes (4 cups)
• 1 large yellow onion, thinly sliced (1½ cups)
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. minced fresh ginger
• 1 jalapeño chile,finely chopped (1 Tbs.)
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. turmeric
• 1 13.5-oz. can light coconut milk
• 1 6-oz. bag baby spinach
• 1½ tsp. Garam Masala
• 1 Tbs. lime juice
• ¼ cup chopped cilantro

1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.
3. Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint

I snitched this recipe from the Vegetarian Times web site. It looks like a delicious spring dish. But if you're making this in the spring when asparagus and peas are fresh, you might not have fresh basil yet. What to do? For Ann Arbor-area folks, you could substitute Kenzoil for the garlic oil and basil - a locally-made, delicious and easy alternative. Oh, and anything's betta with feta, don'tcha think?

Serves 6

30 minutes or fewer

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.

• 12 oz. whole-wheat pasta shells
• 1 lb. asparagus, cut into 1-inch pieces
• 1 ½ cups fresh or frozen baby peas
• 2 Tbs. garlic oil, such as Garlic Gold
• 3 green onions, thinly sliced (⅓ cup)
• 1 cup sliced fresh basil
• ½ cup coarsely chopped fresh mint
• 1 Tbs. grated lemon zest
• 3 oz. feta cheese, crumbled (¾ cup)

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.
2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

Ingredients

• 3 pounds brussels sprouts, bottoms trimmed, outer leaves removed, split in half
• 8 medium shallots, sliced thinly
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons balsamic vinegar

• Procedures

• 1. Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.
   
• 2. Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.
   
• 3. Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.
  
  
  
  

  Procedures

  1. Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F. 
     
     
  2. Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.
      
  3. Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.
      
     Yield: 8-12
      
     from the Serious Eats blog: best Thanksgiving questions/recipes
      
      

Roasted Brussels Sprouts With Lemon

 

Ingredients

• 2 1/2  pounds  Brussels sprouts, trimmed and halved
• 2  cloves garlic, smashed
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 6  tablespoons  (3/4 stick) unsalted butter, melted
• 1/3  cup  bread crumbs
• 3  tablespoons  fresh lemon juice

Directions

1. Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
2. Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.

Quick Tip

The Brussels sprouts can be roasted up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave, covered with a damp paper towel. Toss with the butter, bread crumbs, and lemon juice just before serving. 

By Lygeia Grace , November, 2012, from the Real Simple web site

Roasted Harvest Vegetables

Ingredients:

1/4 c. extra-virgin olive oil

1/4 c. vegetable broth

1 tsp. salt

1/2 lb. carrots, peeled and cut diagonally into 1/2 inch pieces

1/2 bl. Brussels sprouts, ends trimmed and halved

1/2  lb. fingerling potatoes, halved lengthwise, quartered if large

1 medium butternut squash, peeled and diced

Preparation:

Preheat the oven to 400 degrees. Line a large jelly roll pan with aluminum foil.

In a large bowl, mix the olive oil, broth, salt and pepper and then toss with the mixed vegetables to coat. Drain and save the remaining broth mixture, then spread the vegetables on the jelly roll pan, Pour the reserved broth mixture over the vegetables. Roast for 35 to 40 minutes or until tender, stirring once.

Recipe courtesy of Trisha Yearwood. (!) Trisha's Tip: For a lower-cal version, use 1/2 c. of vegetable broth and eliminate the oil.

from an article featuring Trisha Yearwood's favorite holiday dishes, published in USAWeekend magazine, Nov. 9-11, 2012.