Vegetable Dishes – Rada Knife

Herb Roast Beef and Vegetables

VMW — Tue, 22 Nov 2022 03:18:47 +0000

HERBED ROAST BEEF AND VEGETABLES

Course Main Course, Meat

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings 6

Ingredients

3 lbs. beef round tip or eye of round roast
1 TBS Salt-free Citrus Seasoning
1 TBS Spectacular Spaghetti seasoning
1 lb. new red potatoes quartered
1 large Sweet Potato cut up
1/2 lb. carrots cut in strips
2 TBS. olive oil or butter
4 small onions halved

Instructions

Preheat oven to 425 degrees. In a measuring cup combine seasonings and olive oil or melted butter; mix to blend. Place beef roast in a shallow roasting pan and arrange carrots, potatoes, sweet potato, and onions around roast. Pour Oil and Seasoning mixture over vegetables and meat. Try to distribute over roast and vegetables evenly.
Cook Roast beef and vegetables covered with aluminum foil in a 425-degree oven for approximately 1 hour. After one hour remove foil cover and continue to roast until temperature reaches 135 degrees for rare or 155 degrees for medium rare to medium. Remove roast from oven and let stand for 10 minutes.

Lemon Pepper Roasted Vegetables

VMW — Sun, 15 Aug 2021 23:07:20 +0000

Lemon Pepper Roasted Vegetables

Pungent pepper and the full, fruity punch of lemon brighten the flavor of simple roasted vegetables — all without the addition of salt.

Course Side Dish, Vegetable

Cuisine American

Keyword Black Pepper and Turmeric Latte, Lemon, Lemon Pepper, Roasted Potatoes

Prep Time 15

Cook Time 1

Servings 6

Ingredients

2 carrots peeled and cut into bite-sized pieces
1/2 red onion sliced
1 parsnip peeled and cut into bite-sized pieces
1 pound fingerling potatoes
4 whole garlic cloves peeled
1 teaspoon Lemon Pepper Seasoning
1/4 cup grapeseed oil

Instructions

Preheat an oven to 350 degrees and line a rimmed baking sheet with parchment paper.
Toss the vegetables and garlic cloves together in a large bowl with the seasoning and oil.
2 carrots, 1/2 red onion, 1 pound fingerling potatoes, 4 whole garlic cloves, 1 teaspoon Lemon Pepper Seasoning, 1/4 cup grapeseed oil, 1 parsnip
Transfer the vegetables to the lined baking sheet and cover securely with aluminum foil. Roast for 45 minutes.
Carefully remove the foil and turn the vegetables to ensure even browning. Return to the oven, uncovered, and turn the heat up to 450 degrees. Let roast for 15 minutes or until browned.

Notes

Recipe by Frontier

Quick Pickled Cucumbers

VMW — Fri, 16 Jul 2021 20:04:58 +0000

Quick Pickled Cucumbers

Choose fresh, crisp cucumbers for this recipe. Assemble in the morning and serve at your picnic lunch or dinner.

Course Canning Recipes

Cuisine American

Keyword Pickled Cucumbers

Prep Time 10

Cook Time 10

Servings 8

Ingredients

8 medium cucumbers thinly sliced
1 1/3 cups white vinegar
8 teaspoons water
1/2 cup honey
2 teaspoons pickling salt
1 teaspoon Pickling Spice
2 teaspoons Parsley Flakes

Instructions

Place cucumbers in a bowl.
In another bowl, combine vinegar, water, honey, salt, pickling spice and parsley. Pour over the liquid and weigh down with a plate.
Refrigerate for three hours and serve.

Notes

Recipe by Frontier

Chinese Five Spice Vegetable Stir Fry

VMW — Sun, 06 Jun 2021 23:18:03 +0000

Chinese Five Spice Vegetable Stir Fry

Chinese Five Spice Seasoning was developed to include all five tastes sweet, sour, bitter, salty and hot or pungent/spicy. In this vegetable stir fry, all five flavors are present in each crunchy and veggie-packed bite. Serve stir fry over hot rice and add grilled chicken, seafood or beef for a meat version.

Course Side Dish

Cuisine Chinese

Keyword Chinese Five Spice Stir Fry

Prep Time 20

Servings 4

Ingredients

Oil for Sautéing
6 stalks of celery cut in 1-inch diagonal slices
6 green onions cut in half lengthwise
2 large bell peppers sliced
1/2 cup water
2 teaspoons honey
1/3 cup soy sauce
1 teaspoon Five Spice Seasoning
2 cups fresh mung bean sprouts
1/2 pound fresh mushrooms sliced

Instructions

In a wok or skillet, heat oil. Add celery, green onion, and peppers. Cover and simmer for 5 minutes, stirring frequently.
Mix together water, honey, soy sauce, Five-Spice Seasoning. Pour this sauce over vegetables.
Cover and cook for 5 minutes.
Stir in mung bean sprouts and mushrooms, and cook for another 5 minutes.
Serve over hot rice.

Notes

Recipe by Frontier Co-op

Orange Vegetable Marinade

VMW — Sat, 05 Jun 2021 22:01:08 +0000

Orange Vegetable Marinade

This orange vegetable marinade is just the ticket to give your next stir fry a tangy, zesty twist. This vegetarian dish can be served as is or over rice for a complete meal.

Course Seasoning Blends, Side Dish

Cuisine American

Keyword Orange Vegetable Marinade

Prep Time 5

Servings 4

Ingredients

1/2 teaspoon Veggie Pepper Seasoning
1 cup orange juice
4 cups diced stir-fry vegetables

Instructions

In a plastic bag or large mixing bowl, toss all ingredients together. Let marinate for 30 minutes or longer.
Stir fry or grill until vegetables are tender.

Notes

Recipe by Frontier Co-op

Five Spice Sweet Potato Dominoes

VMW — Thu, 20 May 2021 01:05:15 +0000

Five Spice Sweet Potato Dominoes

Five spice seasoning, garlic and thyme dress savory sweet potatoes cut and arranged like dominoes.

Course Side Dish

Cuisine American

Keyword Five Spice Sweet Potatoes

Prep Time 10

Cook Time 30

Servings 4

Ingredients

1/2 teaspoon Five Spice Seasoning
4 large sweet potatoes peeled and cut to resemble bricks
2 tablespoons olive oil
4 cloves garlic crushed
Five Spice Seasoning salt, black pepper and thyme, for garnish

Instructions

Preheat oven to 375 degrees.
Slice the potato bricks into 1/8 inch-thick slices, keeping the slices together.
Line a baking sheet with parchment paper, then fan the potato slices onto it. Top each potato stack with a clove of garlic, drizzle generously with oil and season with a sprinkle of five spice powder, salt and black pepper.
Bake for 30 to 40 minutes, until potatoes are brown on the edges and tender in the middle.
Garnish with thyme and serve immediately.

Notes

Recipe by Simply Organic

Rosemary Balsamic Roasted Carrots

VMW — Thu, 25 Mar 2021 00:15:12 +0000

Rosemary Balsamic Roasted Carrots

Roasted carrots brought to life with organic rosemary and a maple balsamic glaze make an exquisite simple side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Servings 6

Ingredients

1 tbsp Rosemary leaf
1/2 tsp Black Pepper
12 medium-size carrots with stems peeled and sliced in half lengthwise
2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1/2 teaspoon salt
2 tablespoons balsamic vinegar

Instructions

Preheat oven to 425 degrees.
On a high-rimmed baking sheet, spread carrots and drizzle olive oil and maple syrup over top, followed by rosemary, salt and pepper. Toss until carrots are well coated.
Cover stems of carrot with a sheet of foil to prevent burning, then roast carrots for 20 minutes, then remove from oven and drizzle balsamic vinegar over carrots. Toss until carrots are well coated, then cook for an additional 5 min
Do your best to ensure the carrots are relatively the same size for even cooking.

Notes

Recipe by Simply Organic

Veggie Calzone

VMW — Fri, 27 Nov 2020 03:41:27 +0000

Veggie Calzone

Course Main Course

Cook Time 25

Ingredients

1 TBS Cornmeal
1 1/2 cup Chopped Cooked Green Beans
1 cup finely chopped zucchini
1 cup Non-fat ricotta cheese
3/4 cup chopped onions
2 tsp basil leaves
1/4 tsp Simply Organic Pepper

Instructions

Heat Oven to 400 degrees Spray cookie sheet with nonstick cooking spray.
Prepare favorite Pizza crust.
Sprinkle Cornmeal on cookie sheet. Mix remaining ingredients. Divide dough in halves.
Roll one half into 9" circle on lightly floured surface. Spread half vegetable mixture on lower half to within 1" of edge.
Fold top half over filling. Pinch edges to seal securely. Place on cookie sheet. Repeat with remaining dough and filling. Cut slit in top of each.
Bake 20-25 minutes or until golden brown.

Notes

Posted by Homestead Treasures

Parsnip and Apple Whip

VMW — Fri, 27 Nov 2020 03:32:59 +0000

Parsnip and Apple Whip

Course Side Dish

Cuisine American

Ingredients

1 1/2 lbs. Parsnips, peeled, coarsely chopped
2 Apples, peeled, cored, coarsely chopped
3 TBS butter
1 tsp sugar
1 pinch ground cardamom
1 pinch cinnamon
1/4 cup sour cream
salt to taste
1 TBS snipped fresh chives

Instructions

Place parsnips in pan, cover with cold water. Bring to boil, cover, and cook until very tender. Drain, place in food processor.
Melt butter in non-stick skillet. Add Apples, cook, shaking pan occasionally, 10 minutes.
Add sugar, cardamom, and cinnamon, cook until apples are very soft and lightly colored.
Place in food processor, add sour cream. Process until mixture is very smooth.
Transfer puree' to serving bowl, season with salt and sprinkle with chives.

Notes

Posted by Homestead Treasures

Adobo Grilled Asparagus

VMW — Thu, 26 Nov 2020 21:25:21 +0000

Adobo Grilled Asparagus

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings 5

Ingredients

1 1/2 teaspoons Adobo Seasoning
1/2 teaspoon Organic Ground Paprika
2 ounces slivered almonds
1 1/2 teaspoons olive oil
1 bunch asparagus trimmed

Instructions

In a dry 8-inch skillet, toast the almonds, stirring often, until fragrant and lightly golden, about 5 to 8 minutes. Remove and pour the almonds into a small bowl and set off to the side.
In a shallow dish, toss the asparagus with the olive oil, adobo seasoning and paprika.
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
Once hot, lay the asparagus perpendicular to your grill grates and cook for 8 to 10 minutes, turning once, until fork tender yet still firm.
Serve on a platter topped with toasted almond slivers.
To trim asparagus, hold the end of one stalk between your thumb and forefinger and hold halfway up the stalk with your other thumb and forefinger. Bend the stalk until it snaps. Continue to snap all stems or line them up by the top ends and cut all the bottom ends off using your snapped stalk to measure where to cut.

Notes

Posted by Homestead Treasures – Recipe by Simply Organic