Veggie Dishes

Cucumber Salad

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Makes 4 servings

  • 6 small or 3 med cucumber chopped to 1 in pieces
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • 1 small can black olives
  • 1/4 large red onion
  • 2 cups cherry tomatoes
  • 1/8 tsp salt
  • Black pepper to taste
  • 1/4 cup feta

Combine everything but the feat in a bowl, mix well so it is fulled dressed. Refrigerate over night and mix well before serving. Top with Feta to serve

Easy Coleslaw Dressing

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This slaw dressing is excellent for making slaw with bitter veggies like kale and red cabbage

  • 1 tsp lemon juice
  • 1 tbsp rice vinegar
  • 3/4 cup mayonnaise
  • 2 tbsp sugar
  • 1/2 tsp black pepper

Method:

Mix the sugar and the mayo until smooth.  Add lemon juice and vinegar and mix well.  Too much lemon or vinegar will make the mayo curdle. This will keep in the fridge covered for up to a week.

Grilled Chicken Breast with Potatoes

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Makes 10 servings

Ingredients

  • 6 chicken breasts
  • 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
  • 1 lb small red and gold potatoes, chopped 1 in cubes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • Soy sauce
  • Balsamic vinegar

Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.

Method

Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.

Marinate zucchini in balsalmic.

Heat grill to 350.

In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.

Put the potatoes on the left half of grill, covee grill  and turn heat down to keep at 350. Cook potatoes covered for 35 min.

After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.

Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.

Remove zucchini and let cool.

Slice chicken breast in to medallions and split all in to 10 even servings.

 

 

 

Quick Spicy Marinara

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Ingredients

  • 2 cans diced tomatoes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp olive oil
  • 3 clove of garlic, chopped
  • Fresh chopped herbs – marjoram,  thyme, savory, sage
  • 1/4 tsp salt
  • Black Pepper to taste
  • 1/4 tsp cayenne pepper

Method:

Lightly strain tomatoes and set juice aside, can be used for thinning sauce while cooking or disposed of. Add all ingredients to blender. Blend until mixed well but not foamy.

Can be stored in the fridge for up to 1 week. Bring to a simmer before serving.

Stuffed Lemon Squash

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Ingredients:

  • 1 lb beef
  • 5 lemon squash
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Shredded cheddar cheese
  • Red bell pepper, chopped

Method:

Halve the squash and scoop out just the seeds, leave as much of the meat of the squash intact as you can.  Set aside.

Preheat the oven to 350.

In a mixing bowl combine the ground beef, Cayenne pepper, salt, a splash of Worcestershire sauce, soy sauce and pepper.  Brown the beef in a medium skillet.  After the beef is browned, remove from heat and add a 1/4 cup shredded cheese and red bell peppers.  Mix well until the cheese is mostly melted. Drain any fat in the pan off before stuffing.

Full the squash halves with the beef mixture and bake for 30 mins.  Pull out, top each with shredded cheese and bake for 10 min minutes.

Let stand for 10 mins. Carefully tilt each squash (without losing the stuffing!) to drain any liquid that may have pooled in the squash.  Makes 10 squash halves.

Radish Potato Soup – Rettich Kartoffel Suppe

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Ingredients

  • 1 small onion (diced)
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 1/2 lbs. potatoes
  • 6 oz. white wine
  • 3 1/2 c. vegetable broth
  • 3/4 lb. radish (Black Spanish or white, summer)
  • Optional: 3/4 c. cream
  • 1 tsp. salt (or to taste)
  • Dash black pepper (to taste, freshly ground)
  • Garnish: croutons

Method

  1. Dice the onion, garlic, and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.

  2. Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.

  3. While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.

  4. If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.

  5. Serve hot with buttered croutons, or add sliced sausage and heat through.

     

Source: https://www.thespruceeats.com/radish-potato-soup-recipe-1447329

Garlic Lemon and Parmesan Oven Roasted Zucchini

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Ingredients

  • 1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)
  • 2 Tbsp olive oil
  • Zest of 1 small lemon (1 tsp)
  • 2 cloves garlic , crushed through a garlic crusher or finely minced
  • 3/4 cup finely shredded parmesan cheese
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.

  2. Cut zucchini into 4 wedges through the length.

  3. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
  4.  Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
  5. Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
  6. Bake in preheated oven 11 – 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm

Source