Vegetables

Ingredients
1 package frozen puff pastry, thawed in the fridge overnight
2 tablespoons olive oil
2 medium onions, finely diced
³⁄₄ pound spinach, chopped (I used Swiss Chard.) 
1 cup water
2 large cloves garlic, minced
³⁄₄ teaspoon dried dill
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₈ teaspoon salt
¹⁄₄ teaspoon black pepper
1 tablespoon fresh lemon juice
2 large eggs, plus 1 large egg yolk, beaten together
3 ounces feta cheese, crumbled
2 tablespoons pine nuts

Instructions
1. Heat oven to 375*F.  Cut each sheet of pastry into 12 squares.  Stretch squares a bit and pat one into each cup of two mini muffin tins.  Cover tins with plastic wrap and refrigerate while making filling. 

2.  Heat oil in large skillet over medium heat.  Add onion and cook until tender and starting to brown, about 15 minutes.  Increase heat to medium-high and add spinach and water.  Cover skillet and cook 8 minutes, stirring occasionally. 

3. Decrease heat to medium and stir in garlic, dill, pepper flakes, salt and pepper, and cook, uncovered, until very tender, about 10 minutes, stirring occasionally.  Stir in lemon juice and remove from heat.  Cook slightly then stir in eggs, feta, and pine nuts. 

4. Spoon spinach mixture evenly into puff pastry cups.  Bake until pastries are puffed and golden, about 24 minutes.  Serve hot, room temperature, or cold – it’s all good. 

Photo

Comments
This recipe is from An Edible Mosaic.  I seem to recall that I served these with Avgolemono on a day when we had company for lunch.  Does that mean I made this recipe at Thanksgiving, 4 months ago?!  Ack.  I’m so far behind.  These were really super delicious.  Super easy to bring together too!

Ingredients
1 ¹⁄₂ pounds green beans, ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
¹⁄₂ teaspoon freshly ground black pepper

Directions
1. Heat oven to 425*F.

2. Spread green beans on baking sheet then toss with olive oil, salt, and pepper.  Transfer to oven and cook until lightly caramelized and crisp-tender, about 12 to 15 minutes.  Stir halfway through cooking time. 

Photo

Comments
This recipe is from Emeril of Food Network.  It’s super simple and a nice way to cook a veg when your stovetop is full up.  Roasting vegetables is a newer thing in the scheme of my cooking experience, but I’ve really come to love the simplicity in the preparation as well as the nice browning that the veggies get.  You can use any sort of seasoning you like, depending on your own palate and what you’re serving these with.  I’ve been loving the Country French Vinaigrette from Penzeys.

Ingredients
1 cup mayonnaise
¹⁄₂ cup sour cream
4 tablespoons cider vinegar (I used red apple balsamic.)
1 ¹⁄₂ teaspoon sugar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon black pepper
2 pounds green cabbage, quartered, cored, and thinly sliced, about 8 cups
3 medium carrots, shredded

Instructions
1. Whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper in a large bowl until combined well.  Toss with cabbage and carrots.  Let stand, uncovered, tossing occasionally, until wilted, about 30 minutes.  Serve at room temperature or chilled. 

Photo

Comments
This recipe is from epicurious.com.  I thought it had a lot of potential but I did not like the cabbage being as wilted as it was.  If I make this again, I think I’ll only wilt it for 15 minutes or so.

Ingredients
1 large head broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
4 tablespoons olive oil
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon coarse black pepper
1 tablespoon lemon juice
¹⁄₄ cup Parmesan cheese, shredded or grated

Instructions
1. Heat oven to 425*F. 

2. Place broccoli on rimmed baking sheet.  Toss with garlic, 3 tablespoons olive oil, salt, and pepper.  Bake 20 to 25 minutes or until broccoli is tender. 

3. Toss broccoli with lemon juice, Parmesan cheese, and 1 tablespoon olive oil before serving. 

Comments
This recipe is from Center Cut Cook.  It’s not that much different from the other roasted broccoli (recipes I’ve posted, but it was still yummy.  I guess there are some things I just keep coming back to! 

Shown here with Mom’s Chicken and Parsley Rice.

Ingredients
12 ounces green beans, trimmed and dried
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
¹⁄₄ teaspoon garlic powder
1 ¹⁄₂ tablespoons Parmesan cheese, shredded

Instructions
1. Heat oven to 425*F.  Line baking sheet with parchment paper. 

2. Spread green beans over baking sheet and drizzle with olive oil.  Season with salt, pepper, and garlic powder then toss to coat.  Spread beans out on sheet then bake 10 minutes, shake the pan to turn and bake additional 10 minutes.  Remove from oven, sprinkle with cheese, and return to oven until cheese melts, about 5 minutes. 

Comments
This recipe is from Skinny Taste and I used it with some green beans from the farmers market. It was a tasty recipe and roasted green beans, like many vegetables, are great!  Roasting really brings another level of flavors to the party. 

Shown here with Love Nuggets.

Ingredients
2 boxes puff pastry shells
4 tablespoons butter
2 pounds mushrooms, sliced
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Instructions
1. Prepare pastry shells as directed by packaging.  Remove from heat and leave oven on. 

2. Meanwhile, melt butter in large skillet.  Add mushrooms and thyme.  Cook, stirring occasionally, until mushrooms are well browned and have released their liquid.  Season with salt and pepper. 

3. Stuff mushrooms into prepared shells then return to oven for 5 minutes. 

Comments
This recipe is inspired by Smoky Wok.  I’ve always wanted to use Puff Pastry Shells and this seemed like a really good opportunity to try them out!  These turned out fantastically.  Leftovers could have been heated in the toaster oven, but we had no leftovers. 

Shown here with Simple Roast Beef Tenderloin and Simple Horseradish Sauce.

Ingredients
1 pound zucchini, sliced lengthwise into planks
Salt and freshly ground black pepper
Olive oil
¹⁄₄ cup pine nuts, toasted in dry skillet
Parmesan cheese, grated or shredded
10 large basil leaves, torn into pieces

Instructions
1. Bring large pot salted water to simmer.  Add zucchini and cook until tender, about 5 minutes. 

2. Arrange cooked zucchini on platter.  Drizzle with olive oil and season with salt and pepper.  Sprinkle with pine nuts, Parmesan cheese, and basil. 

Comments
This recipe is from Local Flavors.  I had some doubts as I was making it, because it is a very simple and basic recipe.  I worried it would be boring and bland.  Instead, it tasted fresh and lovely.  I love easy (recipes like this one. 

Shown here with Pork Tenderloin with Mustard Sauce.

Ingredients
Tomatoes, enough to make a single layer of slices on a baking sheet, about 2 pounds
Olive oil
Salt and freshly ground black pepper
¹⁄₂ cup pesto store bought or homemade
¹⁄₂ cup Parmesan cheese, grated or shredded

Instructions
1. Heat oven to 425*F.  Line baking sheet with parchment paper. 

2. Slice tomatoes and spread in an even layer over baking sheet.  Drizzle with olive oil then sprinkle with salt and pepper.  Bake 10 minutes. 

3. Remove from oven and dollop 1 teaspoon pesto on each tomato slice.  Sprinkle with Parmesan and return to oven.  Cook until Parmesan is melted and starts to brown, about 10 minutes. 

Comments
This recipe is from Taste and Tell.  We’ve made it twice now, both times with success.  The recipe is very simple and super easy, plus it’s tasty and goes well with many dishes.  I especially liked eating it with eggs.  What makes this recipe even better, is that I tend to have all of the ingredients on hand during tomato season!

Shown here with Crescent Egg Puffs.

Ingredients
Cooking spray
2 egg whites
4 zucchinis, cut into sticks
1 cup whole wheat flour
¹⁄₄ cup cornmeal
1 teaspoon salt
1 teaspoon garlic powder
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon cayenne pepper

Instructions
1. Heat oven to 475*F.  Line baking sheet with parchment paper and spray with cooking spray. 

2. Beat egg whites in large bowl until foamy.  Toss zucchini sticks in egg whites until evenly coated. 

3. Mix flour, cornmeal, salt, garlic powder, black pepper and cayenne pepper together in a ziptop bag.  Put zucchini in bag, close and shake to coat.  Arrange zucchini sticks on baking sheet in single layer. 

4. Bake 9 minutes then flip zucchini and bake another 9 minutes, or until tender and golden. 

Comments
This recipe is from Chantal Routhier Photography and, sadly, I really have nothing positive to say about it.  The coating was powdery, dry, and tasteless. 

Shown here with Pasta with Fast Sausage Ragu.  (Luckily the pasta was delicious.)

Ingredients
For the fritters
1 tablespoon olive oil
1 medium onion
3 cups zucchini, shredded (about 3 small zucchini)
¹⁄₂ cup green onion, chopped
2 cloves garlic, minced
3 eggs, beaten
¹⁄₂ cup flour
1 teaspoon salt
Oil for pan frying (peanut oil is preferred)

For the ginger soy dip
1 inch ginger, peeled and cut into thin strips
1 tablespoon brown sugar
2 tablespoons soy sauce
¹⁄₂ cup rice vinegar
¹⁄₂ teaspoon sesame oil
Small pinch red pepper flakes

Instructions
1. Heat olive oil in skillet and sauté onion until soft.  Mix cooked onion together in a large bowl with zucchini, green onion, garlic, eggs, flour, and salt. 

2. Pour oil for frying into skillet about ¹⁄₂-inch deep.  Heat over medium heat and drop spoonfuls of fritter mix into oil.  Fry about 5 minutes per side, until fritters are golden brown.  Drain on paper towel lined plate and serve with ginger soy dip. 

3. To make the dip, combine all ingredients in a bowl. 

Comments
This recipe is from Adora’s Box and I ended up making it when our friend Brian was visiting.  He is a lover of zucchini, so this was quite a hit!  These were super delicious and the dip went well with both the fritters and the rice I’d made for dinner.  I shredded the zucchini in the food processor, so it was a super easy dish to make. 

Shown here with Asian Marinated Grilled Flank Steak.