Posts Tagged ‘vegetable recipe’

Tasteful Tuesday: Roasted Brussels Sprouts

Tuesday, October 23rd, 2018

Brussels Sprouts are versatile and – when roasted just right – one of the most delicious vegetables, side dishes, and/or snacks (if we may be so bold). The following video from The Kitchn features the basics of preparing and roasting Brussels Sprouts so you can do it perfectly and experiment with pairings like bacon, shallots, prosciutto and more.

Two of our favorite Brussels Sprouts dishes include Pan Roasted Chicken with Brussels Sprouts & Potatoes, and this Thanksgiving veggie medley. Tell us yours in a comment below!

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Tasteful Tuesday: Potato, Zucchini and Pepper Bake

Tuesday, April 24th, 2018

This versatile recipe will get dinner on the table in no time. Serve with your favorite meat or poultry, add cheese, or simply eat this vegetable dish on its own.

What you’ll need:

  • 2 medium zucchini
  • 4 large potatoes, peeled
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Quarter and cut up the zucchini, cut the potatoes into large chunks, seed and chop the pepper and slice up the garlic cloves.
  2. In a large baking pan, toss the zucchini, potatoes, pepper, garlic and bread crumbs with the olive oil. Season with paprika, and add salt and pepper if desired.
  3. Bake for at least one hour in the preheated oven. Stir about every 15 minutes to ensure even baking. Potatoes should be tender and lightly brown before removing from oven. Serve hot.

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Tasteful Tuesday: Beef & Broccoli Stir Fry

Tuesday, September 29th, 2015

This stir fry is best served over rice, but will pair well with lo mein noodles and other vegetables for a classic dish you’ll want to make over and over again.

Beef & Broccoli Stir FryWhat you’ll need:

  • 3 tbsp cornstarch, divided
  • 1/2 cup water, 2 tbsp water; divided
  • 1/2 tsp garlic powder
  • 1 lb boneless round steak,
    or 1 lb chuck steak,
    cut into thin strips
  • 2 tbsp vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1/3 cup reduced sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tsp ground ginger

Directions:

  1. In a bowl, combine 2 tbsp cornstarch, 2 tbsp water and garlic powder until smooth. Add beef and toss.
  2. In a lark skillet or wok, stir-fry beef in 1 tbsp oil over medium-high heat until beef reaches desired doneness. Remove and keep warm.
  3. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.
  4. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to beef, broccoli and onion.
  5. Cook and stir for 2 minutes. Serve over rice or noodles, enjoy!

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