Mmm is what you will hear when you make these fresh vegetable recipes.
Offering homemade recipes from arugula to spinach. I have vegetable appetizers, vegetable side dishes, salads (seven layer salad), broccoli recipes, cauliflower recipes and so many more below.
Many root and non-root vegetables that grow underground can be stored
through the winter in a root cellar or a cool, dark and dry place to
prevent mold and sprouting.
During storage remember leafy vegetables lose moisture and vitamin C rapidly. They should be stored for a short time as possible in a cool place, in a container or plastic bag and used immediately in some kind of easy vegetable recipe.
I didn't know if I should list the tomato under my vegetable
recipes or fruit recipes. Did you know that the question of whether a tomato is a fruit or a vegetable found it's way into the United States Supreme Court in 1893?
The court ruled unanimously that a tomato is correctly identified
(and taxed) as a vegetable for the 1883 Tariff Law. The court did
acknowledge that botanically speaking that a tomato is a fruit. Now my
easy vegetable recipes...
ROASTED ROOT VEGETABLES
PREHEAT oven to 425 degrees.
Just pick your favorite vegetables and peel. Chop and place in a large bowl. Drizzle with olive oil and season with sea salt and freshly ground pepper.
Roast for 15 to 30 minutes, depending on how you like them.
This fresh vegetable recipe is a "comfort food" on a cold winter day - homemade bread is awesome with this soup.
HOMEMADE VEGETABLE SOUP FROM SCRATCH
2 medium onions, chopped
2 stalks of celery, chopped
2 carrots, sliced
2 cups beef broth
1-1/2 cups homemade tomato juice
2 medium potatoes, sliced
2 cups diced tomatoes
1 cup fresh green beans, chopped
1 cup fresh corn kernels
salt and freshly ground pepper to taste
1 TBS creole seasoning to taste* (see below)
In a medium pan saute the first 3 ingredients together for a few minutes.
In a large stock pot add the remaining ingredients and the
sauteed vegetables; season to taste. Bring to a boil and simmer for 1
hour or until the vegetables are tender.
This recipe is not just for my easy vegetable recipes, use this all the time.
2 TBS homemade onion powder
2 TBS homemade garlic powder
2 TBS dried oregano
2 TBS dried basil
1 TBS dried thyme
2 TBS freshly ground peppercorns
1 TBS homemade cayenne pepper
4 TBS paprika
1 tsp celery seed
Place all ingredients in a blender and pulse. Store in an airtight jar.
Each individual vegetable list
below has selection guidelines, nutrition, prep and storage tips. Just click on the link.
Here are 5 Simple Steps to
Safely Remove Chemicals & Pesticides from Store-Bought Produce:
FRIED GREEN TOMATOES
4 large green tomatoes, sliced 1/8" thick
2 egg whites
1/2 cup milk
1/2 cup flour
1/2 cup cornmeal
1/2 cup panko crumbs (or bread crumbs)
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne powder, or to taste (optional)
1 quart oil for frying
Thinly cut the washed green tomatoes into 1/8" thick slices and throw out the ends; set aside on paper towels to drain.
Whip the egg whites and milk together in a shallow bowl. In another shallow bowl, mix the flour, cornmeal, panko, salt, pepper, onion powder, garlic powder and cayenne together.
Press a tomato slice into the flour mixture and shake gently to remove excess. Dip into the milk mixture and press again into the flour mixture. Gently shake off excess and carefully put on a plate to dry (this keeps the breading on while frying). Do not stack. Repeat with remaining slices.
Pour enough oil into a heavy skillet that it reaches 1/2 inch deep. Place over medium heat and heat until it's hot. To test, add some flour, it will sizzle and cook. Remove.
Gently place 4 slices of tomato into the hot oil and cook until the bottom is brown; approximately 2 to 3 minutes. Turn over and cook the other side another 2 to 3 minutes or until browned. Place on paper towels or brown paper bag to cool. Add more oil if needed, to maintain 1/2 inch deep to fry remaining pieces. If oil is added, make sure you heat it up before frying more.
HOMEMADE ITALIAN VEGETABLE SOUP RECIPE
1 lb ground beef
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cloves of garlic, minced
2 cups peeled and diced tomatoes
2 cups homemade tomato sauce
1 (19oz) can kidney beans, drained and rinsed
4 cups beef broth
1 TBS dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 cups cabbage, chopped
1 cup corn
1 cup green beans, sliced
1 cup macaroni
Place the ground beef in a large stock pot and fry until browned; drain. Add the onion, celery, carrots, garlic, tomatoes, tomato sauce, kidney beans, water and bouillon cubes. Then season with the parsley, oregano and basil. Simmer for 30 minutes.
Add the cabbage, corn, green beans, and pasta. Bring to a boil and simmer until the vegetables are tender and the pasta is cooked. Add more water if needed. Another easy vegetable recipe is seven layer salad (recipe below). I love it.
HOMEMADE HARVEST SALAD
1/2 cup candied pecans
1 bunch spinach, washed and torn into bite size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and chopped
1/2 red onion, thinly sliced
2 TBS red raspberry jam
2 TBS red wine vinegar
1/3 cup extra virgin olive oil
freshly ground black pepper to taste
kosher salt to taste
In a large bowl, toss together the first 6 ingredients and chill. In a small bowl, mix together the dressing ingredients and chill. Pour dressing over the salad and toss to coat before serving. This is an excellent easy vegetable recipe; great any time of the year.
Following, please share your easy vegetable recipe (or favorite recipe) with us. I would love to hear from you.