Recipe Tag: Vegetables

Spicy Smashed Cucumber Salad – HmF – Virtual

Gather all ingredients and equipment.

In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.

Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.

On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.

Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.

In a medium bowl, toss the cucumbers with the dressing.

Top with toasted peanuts and cilantro to serve.

Spicy Smashed Cucumber Salad

Gather all ingredients and equipment.

In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.

Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.

On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.

Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.

In a medium bowl, toss the cucumbers with the dressing.

Top with toasted peanuts and cilantro to serve.

Broiled Eggplant and Tomatoes – HmF – Virtual

Gather all ingredients and equipment.

Preheat broiler to medium high heat.

Toss eggplant with 1/8 tsp of salt and place in a colander to let drain for 20 minutes, then pat dry.

Cut tomatoes in half and place cut side up on an unlined sheet pan. (Note: if tomatoes are very large you may need to cut them in thirds.)

Combine oil, garlic, salt, and pepper in a small bowl. Brush mixture over the cut side of the tomatoes and eggplant.

Broil until tomatoes and eggplant start to soften and brown about 4 minutes. Once softened, top with cheese and cook for another minute to brown the cheese.

Top with fresh herbs. Serve warm.

Carrot and Thyme Pureé – HmF – Virtual

Gather all ingredients and equipment.

Heat saucepan over medium heat. Add oil and butter. Once butter is melted, add scallions and sauté until soft, about 2-3 minutes.

Add carrots, stock, thyme, salt and pepper and bring to a boil.

Once boiling, cover and cook for 10 minutes or until carrots are tender.

Once carrots are soft, drain in colander, reserving the cooking liquid.

Place carrots and scallions in blender or food processer and blend until smooth, adding reserved liquid 2 Tbsp at a time as needed.

Grilled Peppers and Sweet Potatoes – Virtual

Gather all ingredients and equipment.

Preheat grill to medium-high heat.

Cut sweet potatoes into 1/4 inch thick planks. Place sweet potatoes in a bowl with tomatoes and peppers.

Add the oil, salt, and pepper to the vegetables and toss until evenly coated.

Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.

**Note that your choice of sweet peppers may be used – red, yellow, or a mixture of both.

Grilled Romaine – Virtual

Gather all ingredients and equipment.

Preheat a grill to medium high heat.

Cut romain head vertically, so the core and root hold the leaves together.

Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.

Using tongs, flip romaine and grill for 2 more minutes.

Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.

Roasted Asparagus – Virtual

Preheat oven to 375°F.

Toss asparagus with the oil, garlic, lemon juice and zest, 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.

Roasted Vegetable Medley – Virtual

Preheat the oven to 400°F (200°C).

In a medium bowl, toss all ingredients. Mix well.

Spread the vegetables in a single layer on a cookie sheet. Bake in the oven for 20-25 minutes, or until the vegetables start to brown on the edges.

Balsamic Marinated Mushrooms – Virtual

Gather all ingredients and equipment.

Preheat the oven to 400°F (200°C).

Thinly slice the mushrooms and set aside.

In a medium sized mixing bowl, combine balsamic vinegar, honey, red pepper flakes, olive oil, and garlic and whisk until all ingredients are fully incorporated.

Add the mushrooms, mix to combine, and allow to marinate for 20-30 minutes.

Drain the marinade from the mushrooms, then place the mushrooms on a baking sheet lined with parchment paper or aluminum foil. Place in the oven and roast for 10-15 minutes.

Serve.

Balsamic Marinated Mushrooms

Gather all ingredients and equipment.

Preheat the oven to 400°F (200°C).

Thinly slice the mushrooms and set aside.

In a medium sized mixing bowl, combine balsamic vinegar, honey, red pepper flakes, olive oil, and garlic and whisk until all ingredients are fully incorporated.

Add the mushrooms, mix to combine, and allow to marinate for 20-30 minutes.

Drain the marinade from the mushrooms, then place the mushrooms on a baking sheet lined with parchment paper or aluminum foil. Place in the oven and roast for 10-15 minutes.

Serve.