Free Recipes Archive
serves 8 6½ cups 2-inch-cubed peeled butternut, acorn, or delicata squash 1 large sweet onion, cut into wedges 2 Honeycrisp apples, cut into wedges 2 tablespoons olive oil 2 tablespoons sorghum syrup, divided 2 teaspoons chopped fresh sage, divided 1 Read More …
serves 4 8-ounce (225-gram) block feta 1/2 cup (120 ml) olive oil 1 1/2 to 2 pints (3 to 4 cups) cherry or grape tomatoes 4 garlic cloves, thinly sliced 1/2 a red chili pepper, thinly sliced Kosher salt Freshly Read More …
serves 2 to 4 2 (5-ounce) bunches scallions 2 tablespoons olive oil 6 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons) 2 fresh or dried bay leaves 1 1/2 cups fresh corn kernels (from 2 ears corn) 1 pound Read More …
Makes 4 appetizer-size portions 1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds 5 tablespoons extra-virgin olive oil, divided 2 tablespoons red-wine vinegar 1/4 cup chopped mint 2 tablespoons small capers, rinsed Preheat broiler. Arrange Read More …
serves 2 to 4 3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick 1 to 2 tablespoons honey 1 tablespoon crushed red-pepper flakes 1 3/4 cups (1 15-ounce can) Read More …
Serves four as a small dish, two as a main 1 pound cipollini onions 1 pound small Roma or large cherry tomatoes 1/4 cup olive oil Coarse salt 4 slices of country or ciabatta bread, one-inch thick 1 15-ounce can Read More …
1/2 cup extra virgin olive oil 1/2 cup minced celery 1/2 cup minced carrot 1 cup minced red onion 1 clove garlic, crushed 2 sprigs fresh rosemary 1 teaspoon tomato paste 1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, Read More …
These smoky vegetables are also great on an appetizer platter with goat cheese and bread. Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work. 1 Read More …
2 onions, red if possible, cut into wedges 5 carrots, quartered 4 parsnips, halved 8 small potatoes, halved 2 bulbs fennel, halved 1 aubergine or 1 butter nut squash 2 large leeks, cut into chunks diagonally 2 large courgettes, cut Read More …
Source: Mai Lee Restaurant – University City, Missouri 1/2 small onion, cut into 1-inch pieces 1/2 medium carrot, sliced 1 cup coarsely chopped cabbage (about 1/8 small head) 1 cup broccoli florets 1/2 green bell pepper, cut into 1-inch pieces Read More …
Roasting onions, carrots, and other root vegetables is an easy way to bring out flavors. Be adventurous: Add other roastables such as celery, fennel, or even brussels sprouts! 2 tablespoons extra-virgin olive oil 2 large garlic cloves, minced 1 tablespoon Read More …
4 cup Varietal non-sparkling white or pink grape juice 3 cup Unpeeled yams cut into 1.5 inch chunks 3 cup Unpeeled carrots, cut into 1.5 inch slices 3 cup Unpeeled parsnips, cut into 1.5 inch slices 3 cup Peeled onions, Read More …
1 tablespoon sesame seeds 2 teaspoons caraway seeds 2 teaspoons olive oil 1 cup chopped scallions 3 cups Brussels sprout halves 2 cups thinly sliced carrots 1/2 cup reduced-fat chicken broth 2 cups snow peas 1/2 teaspoon freshly ground black Read More …
Chef Mindy Segal of Hot Chocolate – Chicago, IL Yield: 4 Servings Pea Sauce: 1/4 onion, roughly chopped 1 clove garlic, minced 1 quart vegetable stock 1 quart raw peas Sponge: 3/4 cup warm milk 1/8 cup dry yeast 3 Read More …
1 cup wild rice 1/4 cup butter 2 cups onions, chopped 1 cup pearl barley 8 cups carrots, potatoes, parsnips, squash, etc. cut in chunks 1 teaspoon salt 1/4 teaspoon pepper 3 cups chicken broth 1 cup apple cider Rinse Read More …
Serving Size : 2 3 tablespoons Sunflower oil or vegetable broth 1-1/2 cups Bell peppers, red, sliced 1/2 cup Bell peppers, green, sliced 1-1/2 cups Snow peas 1-1/2 cups Bok choy, sliced 2 tablespoons Leeks, baby, sliced 1 cup Carrots, Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. Fresh vegetables such as cauliflower, broccoli, asparagus, carrots, onions… whatever you like 1 gallon water with 2 tablespoons salt 2 cups olive oil 1 cup apple cider vinegar 2 tablespoons coarse ground Read More …
3 parsnips 3 carrots 8 small onions 50g butter 2 tablespoons brown sugar 1/4 cup cider vinegar Peel parsnips and carrots, cut in halve crosswise and then into 1 cm thick slices. Peel onions and leave whole. Place a vegetables Read More …