Quick and Easy vegetable ideas!

I make smoothies. I can stuff a lot of vegetables in a green smoothie! I also like them roasted in the oven with a little coconut oil and a sprinkling of salt and pepper and maybe some garlic. Zucchini, asparagus, brussel sprouts, broccoli, cauliflower and cabbage are all really good like that.

I personally like most of my veggies just lightly steamed with butter but salads, curries, and stir fries are other great ways to get veggies in.

Here's a zucchini gratin that I love. Of course, it's pretty cheese heavy and easy to eat a lot of, so enjoy with caution.



INGREDIENTS

2 cups squash/zucchini
1/2 sauteed onion
1 to 1.5 cup parmesan cheese parmesan romano
2/3 cup heavy cream
1/4 tsp pumpkin pie spice
thyme

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Slice zucchini and summer squash varieties into 2 cups of bite sized chunks.
Add 1/2 sautéed white onion. Spread mixture over bottom of 8 X 8 buttered glass dish.
Mix 1-1 1/2 cup parmesan cheese or parmesan/romano blend with 2/3 cup half and half or heavy cream and 1/4 teaspoon pumpkin pie spice.
Pour over squash. Salt and pepper as desired. Add fresh thyme. Bake for 30 minutes or until tender and golden brown.

And a recipe that makes carrots even sweeter.



INGREDIENTS

About 1kg medium sized carrots (I used multicolor)
2 tbsp extra virgin olive oil
2 tbsp unpasteurized honey
1 tbsp Dijon mustard
1 tbsp fresh rosemary, finely chopped
2 cloves garlic, minced
1/2 tsp Himalayan or fine salt
1/2 tsp freshly cracked black pepper
A handful of chopped fresh parsley to garnish

INSTRUCTIONS

Preheat oven to 425F
Brush the carrots under running water. Cut them in half lengthwise and place them in a large mixing bowl.
In a separate bowl, mix olive oil, garlic, rosemary, mustard, honey, salt and pepper. Mix until very well combined and pour over reserved carrots. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper.
Place in the oven and bake for 20-25 minutes, turning once or twice, until the carrots are tender and have taken a nice golden coloration.
Sprinkle with fresh parsley and serve immediately.

Roast 'em! Lightly drizzle with a bit of olive oil, sprinkle with kosher salt and let them roast. Great hot, warm or cold ( add to sandwiches or salad). I make: squash/zucchini, eggplant slices, fennel ( quartered lengthwise), red onion thickly sliced, peppers( I don't eat peppers but if you like them then this is a great method), sweet potato scrubbed and thickly sliced.... Hmmm getting hungry.... If you like herbs then experiment - I usually add a little dried minbt or oregano, or thyme

Brussel sprouts with Turkey Bacon, Apple and Shallots

1 pint brussel sprouts, halved
10 slices turkey bacon
2 tsp Extra Virgin Olive Oil
1 Shallot
1 Gala or Red Delicious Apple chopped
1 garlic clove
1 TBSP red wine vinegar
Salt and Pepper

Saute chopped bacon, shallot and garlic in 1 tsp EVOO until brown
Remove bacon and shallot mixture and set aside
Add other tsp of EVOO
Add apple and brussel sprouts season with salt and pepper and red wine vinegar
saute until softened
Add bacon mixture back in and toss for 1 minute to combine.

Serves 4

I add them to pretty much everything I eat. Turkey sandwich for lunch? Add raw spinach leaves, roasted red peppers, and sliced tomato. Scrambled eggs? Toss in some peppers and onions and serve on top of raw spinach leaves. Making chili? Chop up some carrots and zucchini and toss them in along with some corn. Last night I made pizza, but added finely chopped broccoli, peppers, onions, cucumbers (an experiment which turned out great), and green beans. Whenever I eat tuna from a can/jar/pouch, I add finely chopped celery, apple, green beans, and peppers. And so on...

another vote for roasting.... roasting changes everything about a vegetable... any vegetable you currently hate you will love when roasted.... no exceptions.

brussels sprouts
broccoli
you name it.

try grilling them too. grilled asparagus with olive oil and parmesan cheese is a wild hit with my 11 and 13 year old girls.