Tag Archives: veggies

Broccoli Salad with Bacon and Red Onions

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This is a great raw broccoli salad recipe!

broccoli-bacon-red-onion-salad

Ingredients

  • 2 1/4 lbs broccoli
  • 10 strips crisp bacon
  • 1 large red onion
  • 1/3 c raisins
  • 2 Tbsp vinegar
  • 1/2 tsp black pepper
  • 1/2 c toasted sunflower seeds

Directions

  • Cut broccoli and stems into bit sized pieces
  • Fry bacon until crisp and set aside. Crumble.
  • In large bowl, combine broccoli, onion, raisins and bacon
  • Add vinegar pepper and sunflower seeds and toss well to combine

The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!

Enjoy! 🙂

dit-elle-Esther

Zucchini Mini Pizzas

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zucchini mini pizzas blog (2)zucchini mini pizzas blog (1)

Ingredients

  • Zucchini, sliced 1/2″ thick
  • Tomato or meat sauce
  • Cheese
  • Fresh or dried spices like basil, oregano, thyme
  • Any other favorite pizza toppings

Directions

  • Heat oven to 35o*
  • Set zucchini slices on parchment paper on a baking sheet
  • Top with sauce, spices and cheese
  • Bake for 20-25 minutes or until cheese is melted and toasty
  • Cool a bit and enjoy!

Inspired by http://www.howsweeteats.com/2016/07/mini-zucchini-pizzas-3-ways/

dit-elle-Esther

Carrot, Beet & Sesame Salad

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This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!

beet carrot kale salad blog

 

Ingredients

  • 2 medium red beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup baby kale
  • 3 Tbsp sesame seeds
  • 3 Tbsp apple cider vinegar
  • 1-2 Tbsp maple syrup

Directions

  • Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
  • Finely chop the kale
  • Toss with vinegar, syrup and sesame seeds
  • Season with salt
  • Enjoy!

dit-elle-Esther

Classic Creamy Coleslaw

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If I need to make a “fail proof” recipe or am in a hurry and need something you just know is going to be good.. I turn to Martha Stewart. Her recipes are thoroughly perfected, if sometimes a little elaborate. I guess that is my only hesitation with some of her stuff.. perfect yes, but sometimes a real commitment in the kitchen. (Usually worth the effort though.) This coleslaw is delicious AND quick! I added the option of green pepper, green onions and parsley!

This is a fantastic side to pulled pork which I will publish a recipe for later this week!

creamy coleslaw blog (2) creamy coleslaw blog (1)

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)
  • 1 green pepper, shredded or finely diced (optional)
  • Small bunch of green onions, sliced, for garnish (optional)
  • Parsley, for garnish (optional)

Directions

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.

  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Thank you Martha Stewart!

dit-elle-Esther

Paleo Breakfast for Champions

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This is one of my favorite breakfasts – super quick and easy, healthy and tasty!

paleo breakfast eggs and veggies blog (2) paleo breakfast eggs and veggies blog (1)

Ingredients

  • 3 eggs
  • 1 Tbsp butter
  • 1-2 cloves garlic
  • Salt & pepper to taste
  • Fresh cut vegetables of your choice

Directions

  • Melt butter in pan, add sliced garlic and let saute for ~ 1 minute on medium heat (don’t let turn brown)
  • Crack eggs into pan and whisk with fork
  • Cook until firm and starting to brown
  • Serve with fresh veggies
  • Voila! Easy!

dit-elle-Esther

Roasted Ratatouille with Black Olives

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This is a great variation to a traditional ratatouille dish. By roasting the vegetables, you get rich flavors and melding of ingredients. The black olives and fresh basil were a nice touch. I served it with polenta and the whole dish was super yummy!

ratatouille blog (3) ratatouille blog (2) ratatouille blog (1)

Ingredients

  • 4 tomatoes, cut into 1-inch chunks
  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1 each red, yellow and green bell pepper, seeded and cut into strips
  • 1/2 onion, thickly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup chopped fresh basil, plus additional for garnishing
  • 1/2 cup pitted black olives

Preparation

  • Preheat oven to 425° F.
  • Place two rimmed baking sheets in the oven for 4 minutes to heat.
  • Meanwhile, toss the tomatoes, eggplant, peppers and onions with olive oil and garlic in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn vegetables, until tender and golden, 15 to 20 minutes. Season with salt and pepper.
  • Toss roasted vegetables with balsamic vinegar, basil and olives. Serve warm with sprigs of fresh basil.

I served this with polenta and grated parmesan cheese!

Thanks PCC Natural Markets!

dit-elle-Esther

Roasted Broccoli

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This is a really yummy way to cook broccoli. I usually steam broccoli until it’s bright green and just tender (which is super quick and easy), but we seem to end up with leftovers. This took a few more steps, but there were no leftovers. A delicious crispy roasted broccoli recipe and such a great side dish for this time of year! Even the kids loved it. Never thought I’d say broccoli and yum in the same sentence, but there you go! 🙂

roasted broccoli blog (2) roasted broccoli blog (1)

Ingredients

  • 1 head of broccoli, chopped into florets
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt

Directions

  • Oven to 400*
  • In a large bowl, toss broccoli with olive oil and salt
  • Spread in single layer on baking sheet
  • Bake for 15-20 minutes, until broccoli is tender and crisp and starting to brown
  • Cool a bit and serve!

dit-elle-Esther

Creamy Feta Dip and Veggies

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The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!

Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂

feta buttermilk and veggies dip blog (2) feta buttermilk and veggies dip blog (1)
Ingredients

  • 3/4 cup buttermilk or Greek Yogurt
  • 6 oz Feta, crumbled (about 1 1/4 cup)
  • 3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
  • 2 tsps. fresh lime juice
  • Pepper, to taste
  • Olive oil
  • Radicchio leaves, carrots, cucumber or other favorite veggies

Directions

  • Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
  • Add remaining feta and pule a few times to combine
  • Cover and refrigerate for up to 2 days
  • Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
  • Serve with fresh cut veggies

dit-elle-Esther

Tricolor Autumn Salad

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This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Blog tricolor winter salad blog

Ingredients

  • 1 small head purple cabbage (grated)
  • 1 small head romaine lettuce (finely chopped)
  • 1 cup grated carrots
  • 1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

  • 1/2 cup roasted tahini
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Directions

  • In a large bowl, toss veggies
  • For dressing, puree ingredients until smooth
  • Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

dit-elle-Esther

Baked Parmesan Zucchini

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Crisp, tender zucchini sticks are brushed with oil, topped with parmesan and herbs, and roasted to perfection. Totally yummy! I had to make a second batch just for the photos as the first batch disappeared pretty fast. 🙂

Blog baked zucchini-2 Blog baked zucchini-1

Ingredients

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

Instructions

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

Thanks http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/

dit-elle-Esther