Recipe Tag: Vegetables

Gochujang Glazed Roasted Carrots

Preheat oven to 400F.

Line a baking sheet with parchment paper or a silicon mat.

Wash, peel, and cut carrots into 2″ x 1/4″ x 1/4″ sticks.

Place cut carrots into a large bowl. Drizzle with olive oil and toss to evenly coat all carrots.

Arrange carrots in a single layer on prepared baking sheet and roast for about 20 minutes.

While the carrots are roasting, prepare the glaze.

In a medium bowl, whisk together the gochujang paste, soy sauce, sesame oil, cider vinegar, and garlic.

When the carrots are roasted and just tender, remove from oven and drizzle with the glaze. Stir or use a brush to evenly coat.

Return the carrots to the oven to caramelize the glaze, about 10 minutes.

Garnish with toasted sesame seeds.

Serve hot.

Eggplant Caponata

Preheat the oven to 425°F.

Place the diced eggplant in a large roasting pan and spray with olive oil. Toss the eggplant so it is coated with the olive oil,

Place the roasting pan in the oven and roast the eggplant for a total of 25-30 minutes. Stir the eggplant every 10 minutes to prevent sticking.

When the eggplant is browned and soft, place the eggplant in a bowl and set aside.

Meanwhile, place a medium-large pot or large high-sided skilled over medium heat. Add the olive oil, onions, and celery, and saute until the onions and celery are lightly browned – about 10 minutes.

Add the garlic and continue sauteeing for a minute or two.

Add the tomato paste, water, and salt and stir, then simmer until the mixture is reduced by half.

Add the tomatoes (and more water 1/4 cup at a time if needed) and stir, then simmer for about 10 minutes.

Add the olives, capers, raisins, and balsamic vinegar and stir, adding water if needed. Simmer until the mixture is very thick. Stir frequently so that the bottom doesn’t burn.

Once the mixture is thickened, turn off the heat.

Add the cooked eggplant, basil, parsley, and pine nuts and stir until well combined.

Chill. May be served hot, immediately, if desired, but the best flavors will come after the mixture has had time to blend its flavors: ideally overnight.

GERD-Friendly Roasted Asparagus – Virtual

Preheat oven to 375°F.

Toss asparagus with the oil, garlic powder, black pepper, and salt.

Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.

Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.

Serve warm.

GERD-Friendly Roasted Asparagus

Preheat oven to 375°F.

Toss asparagus with the oil, garlic powder, black pepper, and salt.

Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.

Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.

Serve warm.

Simple Sauteed Swiss Chard – HmF – Virtual

Tear or cut the greens into bite-sized pieces, removing the hard stems.

Heat a large saucepot over medium-low heat. Add olive oil and onion and cook until it starts to turn translucent, about 4 minutes.

Add garlic and continue to cook, stirring often, for 30 more seconds. Turn down the heat if the onions begin to brown.

Add the greens, salt, and pepper to the pan. Stir the greens often. Add water if necessary to wilt, a few tablespoons at a time.

Continue stirring until greens are fully cooked, about 5 minutes.

Serve.

Roasted Cauliflower – HmF – Virtual

Gather all ingredients and equipment.

Preheat oven to 400°F (200°C).

Remove stem and core from the cauliflower and cut into small florets.

Toss the cauliflower florets with the rest of the ingredients and place on lined baking sheet.

Bake until cauliflower is golden brown and tender, about 25-35 minutes.

Spicy Smothered Cabbage – HmF – Virtual

Gather all ingredients and equipment.

Heat oil in a deep heavy bottomed pan over medium heat. Add the onion and sliced ham and sauté for 5-7 minutes or until the onions become slightly translucent (see-through).

Add cabbage, red pepper, vinegar, caraway seeds, red pepper flakes, salt, and water.

Cover the pot and cook over medium-low heat, stirring occasionally, for about 30 minutes or until the cabbage is soft and tender.

Mashed Cauliflower – HmF – Virtual

Bring a pot of water to a boil. Once boiling, add the cauliflower. Cook about 10 minutes until very tender.

Drain the cauliflower and transfer to food processor or blender. Puree cauliflower until smooth. (Alternative method: mash cauliflower with a potato masher.)

Add the butter, milk, and seasonings and blend or mash to combine. If cauliflower is too thick, add milk in small amounts. Puree until it reaches a light and smooth consistency.

Braised Leeks – HmF – Virtual

Gather all ingredients and equipment.

Preheat oven to 350°F (180°C).

Trim leeks removing the dark green leaves and peeling off the tough outer layer.

Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.

Heat a medium oven-proof sauté pan over medium heat. Add olive oil.

Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.

Flip leeks and cook for another 3 minutes to lightly brown.

Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.

Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.

Braised Leeks – HmF

Gather all ingredients and equipment.

Preheat oven to 350°F (180°C).

Trim leeks removing the dark green leaves and peeling off the tough outer layer.

Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.

Heat a medium oven-proof sauté pan over medium heat. Add olive oil.

Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.

Flip leeks and cook for another 3 minutes to lightly brown.

Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.

Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.