MARKET ROASTED VEGETABLES
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.
MARKETPLACE VEGETABLES
A delightful way to use squash and zucchini from that summer garden. The frozen corn adds just the right amount of sweetness. This recipe could easily be converted to being cooked on the grill. It can also be doubled or tripled for a large crowd.
Provided by SLP Lunch Lady
Categories Vegetable
Time 26m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the yellow squash, zucchini, and onion for 4 minutes, stirring occasionally. Stir in the remaining ingredients. Cook for 2 to 3 minutes, or until the desired texture, stirring occasionally.
Nutrition Facts : Calories 59.9, Fat 2.6, SaturatedFat 0.4, Sodium 103.6, Carbohydrate 9, Fiber 1.9, Sugar 3.3, Protein 2
HOMEMADE VEGETABLE STOCK
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 quarts
Number Of Ingredients 10
Steps:
- In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.
- Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
- Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.
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From acouplecooks.com
Reviews 3Servings 8Cuisine VegetablesCategory Side Dish
- Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
- Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
- Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
35 MUST-TRY FARMERS MARKET RECIPES!
From feastingathome.com
5/5 (5)Total Time 1 hrCategory Mains
- If you are new to visiting a farmers market, my advice is to keep it simple. Don’t overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you’ve purchased go to waste because you couldn’t go through it all. Start conservatively.
- with “eat-immediately” items- things that will not last very long – like sprouts, lettuce, berries, some fruits. Opt for 1-2.
- with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
- . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
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