Roasted Root Vegetables
Ingredients
Preparation
Preheat oven to 400 degrees. Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions. Cook, stirring until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes. Serve roasted vegetables with salsa rossa.
One serving provides approximately 2.5 servings of Vegetables and Fruit from Canada's Food Guide.
Recipe obtained from http://www.marthastewart.com
- 1/2 cup olive oil
- 1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
- 1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise
- 4 bulbs fennel, trimmed, inner layers only, quartered
- 1 pound medium red onions, halved
- 1 head of garlic, cloves separated, skin-on
- 1/2 bunch fresh thyme
- 1 tablespoon Maldon sea salt
- Salsa Rossa
Preparation
Preheat oven to 400 degrees. Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions. Cook, stirring until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes. Serve roasted vegetables with salsa rossa.
One serving provides approximately 2.5 servings of Vegetables and Fruit from Canada's Food Guide.
Recipe obtained from http://www.marthastewart.com
Oven-Fried Zucchini Sticks
Ingredients
Preparation
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.
One servings provides approximately 1.5 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.eatingwell.com
- Canola or olive oil cooking spray
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
- 2 large egg whites, lightly beaten
Preparation
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.
One servings provides approximately 1.5 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.eatingwell.com
Sautéed Spinach with Toasted Sesame Oil
Ingredients
Preparation
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.
One servings provides approximately 2 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.eatingwell.com
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 10-ounce bag fresh spinach, tough stems removed
- 2 teaspoons rice vinegar
- 1 teaspoon reduced-sodium soy sauce
Preparation
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.
One servings provides approximately 2 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.eatingwell.com
Oven Roasted Cauliflower
Ingredients
Preparation
Preheat oven to 450°F. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.
One servings provides 2 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.skinnytaste.com
- 6 cups uncooked cauliflower florets (about 1 large) cut small
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- kosher salt and fresh pepper
- juice of 1/4 lemon
- 1/4 cup Parmigiano Reggiano, freshly grated
Preparation
Preheat oven to 450°F. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.
One servings provides 2 servings of Vegetables and Fruit from Canada's Food Guide.
Obtained from http://www.skinnytaste.com