Vegetable recipes

We welcome you to share your recipes with the other members!  Just select the main ingredient from the drop-down (or the list on the right) and post your recipe in the comments section of that page.

Please email Lexi Beach with any questions.


3 Responses to Vegetable recipes

  1. Felice says:

    For Fennel, here’s a really tasty simple salad from Cooking Light, which I clipped a few years ago:

    Arugula, Fennel, and Avocado Salad

    The spicy arugula is complemented by refreshing fennel and creamy avocado.

    Yield: 8 servings

    * 6 cups trimmed arugula (about 4 ounces)
    * 4 cups thinly sliced fennel bulb (about 2 small bulbs)
    * 1 3/4 cups sliced peeled avocado (about 1 small)
    * 1/3 cup fresh lemon juice
    * 1 tablespoon extra-virgin olive oil
    * 1/2 teaspoon salt
    * 2 tablespoons shaved Parmigiano-Reggiano cheese


    Combine all ingredients except the cheese; toss gently to coat.

    Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.

  2. Lisa Schmutter says:

    I found this recipe on it looks perfect for this week!

    2 small fennel bulbs, cut into 1/2-inch wedges
    1 large red onion, cut into 1/2-inch wedges
    6 cloves garlic
    1 cup cherry or grape tomatoes
    1/2 bunch fresh thyme sprigs
    1 teaspoon kosher salt
    1/2 teaspoon black pepper
    2 teaspoons olive oil
    4 6-ounce salmon fillets, skin removed
    1 lemon, halved

    Heat oven to 400° F. Place the fennel, onion, garlic, tomatoes, thyme sprigs, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil in a roasting pan or 9-by-13-inch baking dish and toss to coat. Spread evenly and roast for 20 minutes. Meanwhile, rinse the salmon fillets and pat them dry with paper towels. Move the vegetables to the sides of the pan and place the fillets in the center. Redistribute the vegetables around the fillets. Squeeze the lemon over the top, then sprinkle with the remaining salt and pepper. Return to oven and roast until the fillets are the same color throughout and flake easily, about 10 to 12 minutes. To serve, transfer the fillets and vegetables to individual plates.

    CALORIES 395 (48% from fat); FAT 21g (sat 4g); PROTEIN 36g; CHOLESTEROL 100mg; SODIUM 430mg; FIBER 4g; CARBOHYDRATE 15g

  3. Lisa Schmutter says:

    Another from I think I’ll try it once as a side dish, and then add some chickpeas or something to another, to make it more of a main dish.

    2 eggplants, cut lengthwise in half
    Kosher salt and freshly ground black pepper to taste
    1 1/2 teaspoons olive oil
    1 onion, finely diced
    2 garlic cloves, finely chopped
    2 zucchini, 1 shredded, 1 finely diced
    1 cup cremini or button mushrooms, trimmed and finely diced
    1 tomato, seeded and cut into medium dice
    1/2 bunch flat-leaf parsley, leaves removed and chopped
    1/2 bunch basil, leaves removed and chopped
    1/2 cup coarse bread crumbs

    With a sturdy spoon, scoop the flesh out of each eggplant half, leaving 1/4-inch-thick shells; reserve the shells. Sprinkle the inside of the shells with the salt, invert onto a plate, and let stand for 30 minutes. Dice the flesh and set aside.
    Preheat the oven to 350° F.
    Turn the eggplant shells over, pat dry, and place on a baking sheet. Bake until softened, about 15 minutes. Remove from the oven and set aside. Leave the oven on.
    Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, 5 to 7 minutes. Add the garlic, diced eggplant, zucchini, and mushrooms and sauté until the mushrooms begin to soften, about 3 minutes. Add the tomato, parsley, basil, and bread crumbs; stir to combine and season with salt and pepper. Remove from the heat.
    Fill the baked eggplant shells with the vegetable stuffing, mounding it loosely. Bake for 20 minutes; serve hot.

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