Archives for category: Vegetables

Mediterranean Salad (Keto/Low Carb/Vegan/Vegetarian/Gluten-Free)

June 14, 2021 //
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This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.

This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.

Mediterranean Salad

Ingredients:

1 pint cherry or grape tomatoes, halved

2-3 large cucumbers, peeled and diced

1/2 red onion, diced

1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives

1 6 ounce can green olives, pitted and sliced, such as Early California

12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine

1/2 cup olive oil

1/3 cup red or white wine vinegar

3 TBSP fresh oregano, chopped

3 TBPS fresh Italian Parsley

1 small lemon, juiced and zested

Salt and Ground Pepper to taste

Directions:

  1. Add all the diced and sliced veggies and olives to a large bowl.
  2. Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
  3. Add the liquid to the veggies and olives and mix well.
  4. Top the salad with the feta cubes and serve.

Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!

Enjoy! Jill XOXO

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Categories #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Gluten Free, #Main Dish, #Vegan, Gluten Free, Greek Salad, Keto, Low Carbohydrate, Mediterranean Salad, Recipe for a Crowd, Salad, Vegan, Vegetables, Vegetarian

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage (Vegetarian / Vegan /Gluten-Free/Keto)

January 26, 2021 //
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This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.

This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.

I was even successful in having our kids try and like it!

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage

Ingredients:

3 TBSP olive oil

1 small onion, chopped

4 garlic cloves, minced

12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)

1 yellow summer squash, chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped

12 green beans, cut in thirds

14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)

6 cups vegetable broth (some extra to add if needed)

Fresh thyme and rosemary, chopped making about 2 TBSP

Salt and ground pepper to taste

2 cups Tuscan kale, chopped

Parmesan cheese to sprinkle on the soup

Handful of parsley, chopped to add as garnish

Directions:

  1. In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
  2. Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
  3. Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
  4. Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
  5. Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
  6. Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
  7. Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
  8. Serve in bowls topped with Parmesan cheese and a garnish of parsley.

Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Main Dish, #One Pot Dinner, #Vegan, Italian, Keto, Soup, Tuscan Kale Vegetable Soup, Vegetables, Vegetarian

Spinach Lasagna (Meatless)

December 17, 2020 //
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This is for my sister who is not a carnivore like me and asked for a Vegan lasagna recipe. I love a challenge and this prompted me to search several Vegan and Vegetarian recipes over the past few days. I wanted the perfect meatless lasagna that my family would eat. The recipe also needed to be simple. Although, it is Vegetarian, it’s not too far from my traditional meat sauce lasagna.

Greek yogurt or tofu is substituted for the egg that is traditionally used in the ricotta mixture. Spinach is used in place of the meat, which is an even better source of protein. This is a great lasagna and filling dinner for any Vegan or Vegetarian.

Here you go Heidi Lou!

Spinach Lasagna

Ingredients:

1 box no-bake lasagna noodles or fresh pasta sheets (my preference)

1 large onion, chopped

3 garlic cloves, minced

Salt and fresh ground pepper

1 tsp Italian Seasoning

2 packages frozen spinach, thawed and drained

3 cups ricotta cheese

1/4 cup Greek yogurt or silk tofu

1/2 cup Parmesan

3 cup mozzarella cheese

2 cups crushed tomatoes (such as San Marzano, Muir Glen or Cento) or jar of pasta sauce

fresh chopped parsley

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat add oil, onion and garlic. Sauté until the onions are translucent. Add the salt, pepper and Italian seasoning. Stir in the thawed and drained spinach until completely combined. Turn off heat.
  3. In a large bowl, stir together the ricotta, Greek yogurt or tofu (depending on which you use), Parmesan, handful of parsley, salt and pepper. Mix to combine. Set aside.
  4. You’re now ready to begin building the lasagna in a large baking dish or lasagna pan. Add a thin layer of the crushed tomatoes or pasta sauce to the bottom of the pan to cover. Top the sauce with a layer of the no-bake or fresh lasagna pasta overlapping if necessary. Next, add another scoop of the crushed tomatoes or pasta sauce over the noodles. Then, add about 1/4 cup of the spinach mixture and spread evenly. Add 6 dollops of the ricotta mixture over the spinach and spread. Sprinkle with an even layer of mozzarella cheese. Repeat these steps again, ending with the mozzarella and a sprinkle of Parmesan on the top.
  5. Cover with foil and bake 45 minutes, then remove the foil and bake another 15 minutes until the cheese is bubbly and the lasagna slightly browned.
  6. Let cool for 10 minutes before cutting in order for it to set. Garnish with the remaining parsley and serve.

Add a Caesar Salad and Garlic Bread to complete this very meatless dinner.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Casserole, Italian, Lasagna, Meatless Lasagna, Mozzarella, Pasta, Recipe for a Crowd, Spinach Lasagna, Vegetables, Vegetarian

Pasta Primavera with Herb Roasted Chicken

December 11, 2020 //
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Tonight’s Dinner!

Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.

Pasta Primavera with Herb Roasted Chicken

Ingredients:

5 boneless, skinless chicken breasts

Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)

Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)

Salt & Pepper

1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)

3 garlic cloves, minced

2 large carrot stalks, diced

1 large zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

2-3 broccoli crowns, chopped in bite-size pieces

1/4 cup dry white wine

1/2 cup heavy whipping cream

Parmesan Cheese to sprinkle over the pasta once plated

1 pound angel hair or thin spaghetti pasta

2 TBPS Italian Parsley, chopped

  1. Heat oven to 425 degrees.
  2. Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
  3. Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
  4. Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
  5. Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
  6. In another large saucepan, add the remaining olive oil and garlic. Cook for 2 minutes on medium heat. Add the chopped vegetables and sauté for 8-10 minutes until the vegetable are tender. Add a pinch of salt and pepper. Add the remaining herbs and seasonings and mix completely on medium heat.
  7. Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
  8. Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
  9. Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
  10. Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.

Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, Chicken Recipes, Herb Roasted Chicken, Pasta, Pasta Primavera, Vegetables

Old Fashion Split Pea Soup

November 27, 2020 //
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When I was a child, my thoughts about Split Pea Soup were not good. It was something my grandparents ate from a can. It didn’t look appealing at all because really what kid wants anything green? Then, when I was a young adult, I tried a fabulous lady’s Split Pea Soup because she was my mother-in-law and I didn’t want to hurt her feelings. Also, I knew she was an excellent cook. That’s when the skies opened up and I realized Split Pea Soup was a comfort-food delight if made from scratch.

It became a regular dinner after the holidays in our house that my kids ate not realizing it was something to turn their nose to. My oldest asks me to make Split Pea Soup when she comes to visit.

You can use the left-over ham bone from your holiday dinner to get every last bite. Not to mention, Split Pea Soup is packed with protein and fiber. If you leave out the ham and use vegetable broth, it is a perfect Vegan dish that is hearty and packed with flavor.

Old Fashion Split Pea Soup

Ingredients:

1 TBSP Olive oil

1 medium onion, chopped

3 celery ribs, chopped

2 carrots, chopped (enough for 1 cup)

1 clove garlic, minced

4 cups chicken, turkey broth or vegetable broth (for Vegan recipe)

4 cups water

1 16 ounce bag of dried split peas, rinsed

2 bay leaves

fresh thyme (about 1 tsp) or dried (1/2 tsp)

salt and pepper to taste

ham bone (preferably with meat still on it. I finely chop an extra piece or two of ham that I save) or one pre-packed ham steak, diced. You can omit the ham altogether for a Vegan recipe.

Chopped parsley for garnish (always optional)

Directions:

  1. Heat olive oil in a large stock pot on medium heat (again I use my Dutch oven for everything). Add the onion, celery and carrots and sauté for 6 minutes. Add the garlic and sauté another 1 minute.
  2. Pour in the broth and water. Add the split peas, bay leaves and thyme. Season with salt and pepper to taste (lightly if you’re adding the ham, which is naturally salty)
  3. Add the ham bone and extra cut ham to the soup pot (omit this step for a Vegan recipe). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the peas are tender about 1 to 1 1/2 hours.
  4. Remove the ham bone from the soup mixture and let cool. Then, shave off any extra meat and add it back to the pot. Discard the ham bone.
  5. Season with salt and pepper (I’d taste it before this step because it may not need it) and top with parsley for garnish.

Eat with crusty bread or Saltines like my grandparents!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #One Pot Dinner, #Vegan, Fall Dinner, Ham, Left-over Ham, Soup, Split Pea Soup, Sunday Dinner, Vegetables

Minestrone Soup with Garlic Bread

November 18, 2020 //
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Let’s talk SOUP! What is better on a cold fall or winter day?

Soup is comfort food at it’s best. It warms you up, feeds the soul and even helps when you’re not feeling well. Granted it for me it was a can of Campbell’s Chicken Noodle that my mom heated up on the stove and served with Saltine’s but it was still a warm memory and it always helped.

Now, my young-adult children have their favorite soup recipes that I’m requested to make when they’re home. My oldest craves the old fashion favorites — Chicken Noodle, Butternut Squash or Split Pea. While my middle and youngest request Italian Sausage with Tortellini or New England Clam Chowder. My favorite was my mother-in-laws Albondigas (Mexican Meatball Soup) or her Lentil with Pasta. My spouse requests my Tomato Soup with Grilled Cheese and then there is my sister’s husband who makes an incredible Lobster Bisque.

We can all agree that soup is a warm blanket and if its homemade it’s even better!

My Take on Minestrone (makes 4 servings)

Ingredients:

2 TBSP olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 14-oz cans chicken broth (Swanson’s, Organics or your choice)

1 cup water

2 Yukon Gold potatoes, peeled and cut into 1″ chunks

1 tsp dried thyme leaves

1/2 tsp Kosher salt

1 14 1/2 ounce can diced tomatoes

1/4 lb. green beans, cut into 1″ pieces about 1 cup (I prefer fresh but you can use Del Monte’s Canned Green Beans)

15 ounce can of white cannellini beans (drained)

1/2 small head of cabbage (shredded)

1 cup small dried pasta (I use elbow or macaroni)

Directions:

In a large saucepan or stockpot over medium-high heat olive oil and sauté the onions, carrots and celery about 5 minutes until tender but not brown. Add the broth, water, potatoes, thyme and salt . Increase the heat to high and bring to a boil. Reduce heat to medium and simmer partially covered, 15 minutes. Then, add the tomatoes, green beans, white cannellini beans, cabbage and pasta and cook 8-12 minutes longer. This will depend on the pasta cooking time according to the directions and when the vegetables are tender (you can test the potato with a fork and should be able to pierce it easily).

Serve in bowls and top with Parmesan. For a complete meal, add a small side salad and my garlicky bread recipe below.

Garlic Bread On the Side Please!

1/2 (1 stick) unsalted butter

1/4 cup extra-virgin olive oil

2 garlic cloves, peeled and crushed

1 large handful of fresh flat leaf Italian parsley, chopped

1 baguette (your choice — I love the Acme Long Italian Loaf)

Kosher salt

Finely grated Parmesan

Preheat oven to 450 degrees. Heat butter and olive oil in a small saucepan over medium heat. Add garlic and parsley, stirring occasionally until the butter is completed melted.

Slice bread in half lengthwise, than place on a baking sheet and brush cut sides with mixture. Season with salt and pepper and top with the Parmesan.

Slice crosswise 1″ thick without cutting all the way through. You’ll want to do this before you cook it since it’s usually too hot once it’s baked.

Bake until golden, 10-15 minutes depending on your oven (check on it regularly…I’ve burned a lot of bread in my day at this temperature!)

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Family Dinner, #Main Dish, #Minestrone, #One Pot Dinner, #Recipe, Food, Italian, Soup, Vegetables

Red Wine Braised Pot Roast

November 17, 2020 //
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Pot Roast or Beef Stew? This is a fair question and one that I was recently asked since both are the perfect comfort food on a cold fall or winter evening. The similarities end there though since Pot Roast is made with a whole piece of meat and requires longer cook time. Beef Stew is made with smaller chunks of meat and takes less time to cook.

Tonight’s dinner is Pot Roast. The method of braising the meat in stock, wine or water while cooking it slowly for a few hours is really the essence of the one pot dish. My choice for this recipe is Boneless Chuck Roast but you can use Brisket, English Roast, Rump Roast or Bottom Round.

Since I make this from memory, I dug through my collection to find a fool-proof one pot dinner recipe that includes carrots, celery, potatoes and pearl onions (optional).

Red Wine Braised Pot Roast

Ingredients:

3-5 pounds Boneless Chuck Roast

salt and pepper to taste (or your favorite seasonings)

1/4 cup all-purpose flour

4 TBSP Canola or vegetable oil, divided

1 large onion, diced or sliced

1 TBSP garlic

2 celery stalks, cut in chunks

4 carrots, cut in chunks

1 lb potatoes (Yukon, Russet or Red), cut into medium cubes

fresh thyme and rosemary

1 cup red wine

2 TBSP tomato paste

1 TBSP Worcestershire sauce

2 cups beef broth

Directions:

Salt & Pepper both sides of the meat (you can add any of your favorite seasonings as well)

Heat 2 TBSP oil in a Dutch Oven or large stock pot with a lid (that can go in the oven). Add the meat and sear all sides until golden brown. Remove meat to a platter.

Add the additional 2 TBSP oil to the pan and heat. Then, add the onion, garlic, carrots and celery for about 7 minutes until the onions are translucent. Sprinkle the 1/4 cup of flour onto the vegetables and mix completely about 4 minutes. You want to cook off the flour flavor but add starch to help create the gravy mixture that the meat will cook in.

Add the red wine, Worcestershire, broth and mix completely with the vegetables. Once combined, add the tomato paste until dissolved.

Return the meat to the pan with the vegetables including the potatoes. Add leaves from the thyme stems and chopped Rosemary.

Place in a 325 degree pre-heated oven for 3 to 3 1/2 hours. I remove the meat from the pot and let it rest for about 3-5 minutes before slicing. You can cut in thick slices and top with vegetables and gravy on a plate. Or, cut the meat and add back into the pot with the vegetables. Either way, it’ll be delicious!

This can be served with a dinner salad and crusty bread.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, #One Pot Dinner, #Recipe, Beef, Comfort Food, Fall Dinner, Sunday Dinner, Vegetables