All recipes in Vegetable Recipes

Crispy Cucumber Chips

Crispy Cucumber Chips
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
Serves: 2

Ingredients:

  • 1 and ½ large cucumber peeled and sliced thin (about 4 cups)
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt

 

Instructions:

  1. In a medium bowl whisk together vinegar and salt
  2. Add sliced cucumbers and toss until evenly coated
  3. Arrange slices on dehydrator trays
  4. Dehydrate on 135 degrees for 4 hours

**This updated recipe was adapted from Jlpenner’s recipe and can be found on his blog, Frugal Living Mom. http://www.frugallivingmom.com/crispy-cucumber-chips/#_a5y_p=1774406

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Sauteed Broccoli With Roasted Garlic

Sauteed Broccoli With Roasted Garlic

Ingredients:

This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.

  • 4 cups of Broccoli Florets
  • 2 Garlic Cloves, minced
  • 1-2 Tablespoons Olive Oil
  • Kosher Salt
  • Fresh Ground Black Pepper

 

Directions:

  1. Spray a large skillet with non-stick cooking spray and add olive oil. Heat the olive oil over medium to medium-low heat.
  2. Add the garlic and cook for 1 minute.
  3. Add the broccoli to the skillet and toss with the garlic and olive oil. Cook for 3 minutes and then season the dish with salt and pepper, stirring often. Cook until broccoli turns bright green and becomes tender.

**This updated recipe was adapted from Nancy’s recipe and can be found on her blog, Butterbean Queen Home: http://www.butterbeanqueen.com/sauteed-broccoli-recipe.html

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Easy Sautéed Kale

Easy Sautéed Kale
Serves: 4

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1Tbs grass fed butter, (or more olive oil, ghee)
  • 2 cloves garlic smashed
  • 8 cups loosely packed, chopped and washed kale leaves
  • finely ground sea salt and freshly ground black pepper, to taste
  • 2 dashes of ground nutmeg
  • ¼ tsp red pepper flakes
  • ½ cup chicken broth
  • garnish with pecorino romano cheese, optional

 

Instructions:

  1. Smash two garlic cloves with the flat of your knife, and then remove the skins.
  2. In a large wide pan, over medium heat, add the olive oil and Ghee.
  3. Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
  4. Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
  5. Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
  6. Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
  7. Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
  8. If desired, serve topped with shaved pecorino romano cheese.

**This updated recipe was adapted from Caroline LaMorte’s recipe and can be found on her blog, A Whole New Twist at Home. http://awholenewtwist.com/easy-sauteed-kale/

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Bean Free Broccoli Hummus

Bean Free Broccoli Hummus

Ingredients:

  • 1-½ Cups raw broccoli, chopped
  • 1-½ Cups raw zucchini with skin, chopped
  • 1-2 Medium garlic cloves, minced
  • 1/3 Cup raw tahini
  • 1 Tablespoon Braggs sauce
  • ½ Teaspoon Cumin
  • 3 Tablespoons freshly squeezed lemon juice
  • Fresh ground pepper, to taste
  • Olive oil for drizzling (optional)

 

Instructions:

  1. Place broccoli and zucchini in food processor and process until finely chopped. Add remaining ingredients and blend until smooth
  2. If mix is too thick, add a small amount of water or more lemon juice.

 

**This updated recipe was adapted from Ricki Heller’s recipe and can be found on her blog Ricki Heller.  http://www.rickiheller.com/2010/05/genas-raw-bean-free-broccoli-hummus/

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