Vegetable Dishes Archives

Category: Vegetable Dishes

19
Sep
2016

Tomato, Basil and Three Cheese Tart

categories: Breakfast, Meatless Meals, Vegetable Dishes

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Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

I found this recipe for a “quiche-like tart” on Pinterest from one of my favorite bloggers, tweaked the recipe very slightly, and enjoyed the results very much! The recipe features a delectable (pat in the pan) crust.

It is flavored with quiche-style filling, fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves and Italian spices. This beautiful tart is beautifully “crowned” with beautiful tomato slices for a pop of flavor and color!

Believe it or not, the tomato basil three cheese tart was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Tomato Basil Three Cheese Tart

Preheat your oven to 410 degrees F. Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.

Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking). Pierce the crust all over with the tines of a fork.

Bake The Crust

Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color). Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Prepare Filling For The Tomato Basil Three Cheese Tart

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Bake The Tart

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F. Remove tomato basil three cheese tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper.

Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. When you slightly wiggle the tart pan, the filling should no longer “jiggle” back and forth. Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Aren’t They Pretty?

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Time To EAT!

This tomato basil three cheese tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap the leftovers well, and they will keep for several days, if refrigerated.

I hope you will consider making this delicious tomato basil three cheese tart. An added benefit was being able to use fresh tomatoes and basil from our garden to make this tart! It was wonderful to have the leftovers hanging around in our refrigerator for a few days. Then it was so easy to grab a quick slice for breakfast or lunch!

In Other News!

Have a blessed day… in other news – we got a new Pembroke welsh corgi puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY (even if he doesn’t seem too sure about his new living arrangements)!

Sure hope you enjoy this tomato basil three cheese tart! We sure did! Thanks for stopping by, and have a wonderful day.

Looking For More Quiche-Like Recipes Like This?

You can find all my recipes in the Recipe Index, located at the top of the page. I have several quiche recipes similar to this one that you might enjoy, including:

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Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tomato, Basil and Three Cheese Tart

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

Category: Brunch, Entree

Cuisine: American

Keyword: tomato basil three cheese tart

Servings: 8 servings

Calories Per Serving: 552 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

6 ounces butter
2 Tablespoons oil (non-flavored oil)
6 Tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
2 cups all purpose flour , plus 2 Tablespoons

For tart filling:

4 large eggs (room temp)
1 cup ricotta cheese (room temp)
1/3 cup Parmesan cheese (grated)
1 cup half and half
1 teaspoon Italian seasoning (dried)
1/2 teaspoon salt
1/4 cup small , fresh basil leaves
10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
8 ounces fresh mozzarella cheese , grated
Olive oil (to lightly brush on tomato slices prior to baking)
Salt and pepper , to sprinkle on tart before final bake

US Customary - Metric

Instructions

To make the crust:

Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!

Recipe Notes

Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

Nutrition Facts

Tomato, Basil and Three Cheese Tart

Amount Per Serving (1 slice)

Calories 552 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 23g144%

Cholesterol 179mg60%

Sodium 765mg33%

Potassium 526mg15%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 5g6%

Protein 19g38%

Vitamin A 2440IU49%

Vitamin C 21.5mg26%

Calcium 331mg33%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Aug
2016

Lemony Chickpea Salad

categories: Salads, Side Dishes, Vegetable Dishes

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Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!

NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.

Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!

Scroll Down For A Printable Recipe Card At The bottom Of The Page

Here’s How Simple It Is To Make Lemony Chickpea Salad

First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!

Ready To Serve Lemony Chickpea Salad

Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.

That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired. Serve salad at room temperature, for best taste!

Have a fantastic day! I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy salad recipes to check out, including:

Interested In More Recipes?

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Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

0 from 0 votes

Lemony Chickpea Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

Category: Salad/Side Dish

Cuisine: American

Keyword: lemony chickpea salad

Servings: 4 servings

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 Tablespoon fresh squeezed lemon juice
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh parsley , chopped
1 garlic clove , minced
1/8 teaspoon crushed dried red pepper

US Customary - Metric

Instructions

Place drained chickpeas into small serving bowl.
Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
Stir very well, to fully combine ingredients.
Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
Enjoy this light and healthy side salad.

Recipe Notes

Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

Nutrition Facts

Lemony Chickpea Salad

Amount Per Serving (1 serving)

Calories 153

* Percent Daily Values are based on a 2000 calorie diet.

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25
Jul
2016

Summer Vegetable Tian

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

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There are a lot of fantastic Summer veggies coming into season right now. This Summer Vegetable Tian is a GREAT way to simply & creatively serve fresh veggies to those you love!
The recipe serves 6, and is very inexpensive to make (especially if you have a backyard garden like me, and are bursting with harvested zucchini, onions, yellow squash and tomatoes about this time of year)!

If you have ONE onion, ONE zucchini, ONE yellow squash, ONE potato, and ONE tomato, then you have almost everything you will need to make this great side dish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Summer Vegetable Tian

Here’s how you make this beautiful, delicious summer vegetable tian: Start by sautéing the diced onions and minced garlic in olive oil for a few minutes. Note: I added garlic during the last minute of cooking, so it wouldn’t burn or become bitter.

Spread softened butter on the bottom and sides of a baking dish (again… playing with your food).

Spread the cooked onions and garlic on the bottom of the dish.

Now It’s Time To Arrange The Veggies!

Alternating veggies, stack the sliced vegetables in the dish vertically until it is filled. (You will notice there won’t be as many tomato slices as everything else- no worries, just add them in. Have fun playing with your food! Season the veggies generously with salt and pepper, then add dried thyme.

Cover the baking dish with aluminum foil, and place the pan in a preheated 400 degree oven. Bake veggies for 30 minutes, then take the foil off the dish, cover the top of the veggies with the shredded Parmesan cheese, then continue baking for another 15-20 minutes.

This is what they looked like when I removed the foil. (oops-forgot to take a picture after adding shredded cheese to the top after this!)

Time To Eat The Summer Vegetable Tian!

When done, the Parmesan cheese will be melted and light brown in color, and the veggies will be cooked through. Remove baking dish from oven, and serve while hot! I found it easiest to remove a “serving sized section” of veggies using a spatula to keep them together in a compact, colorful line.

On the plate, and ready to eat! I served this summer vegetable tian dish with Baked Dover Sole Rollatini, but it would be a great side dish for a variety of main courses!

I don’t think you can EVER go wrong with fresh vegetables on the table! The alternating colors displayed so beautifully made it a very appetizing looking dish. The vegetables tasted wonderful, too, so I will definitely be making this again! Have a blessed day!

Looking For More VEGGIE Recipes?

You can find all of my veggie dishes in the Recipe Index, located at the top of the page. I have lots of vegetable dishes I think you will enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Summer Vegetable Tian

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.

Category: Side Dishes, Vegetable Dish

Cuisine: American

Keyword: summer vegetable tian

Servings: 6 servings

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium sized brown onion , diced
2 cloves garlic , minced
1 Tablespoon olive oil
1 medium sized zucchini , thinly sliced
1 medium sized yellow squash , thinly sliced
1 medium potato , thinly sliced
1 medium tomato , thinly sliced
1 teaspoon dried thyme
Salt and Pepper (to taste)
1 cup shredded Italian Cheese (I used shredded Parmesan)
Non-stick spray (or softened butter), for pan. I used butter!

US Customary - Metric

Instructions

Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.
THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.
Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.
Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)
Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.
Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).
Remove pan from oven, and serve! Enjoy!

Recipe Notes

I found it is easiest to serve the veggies by lifting a "section" out of the baking dish with a long spatula. That keeps the veggies together in a compact, colorful line.

Nutrition Facts

Summer Vegetable Tian

Amount Per Serving (1 serving)

Calories 144 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 268mg12%

Potassium 415mg12%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 445IU9%

Vitamin C 17.9mg22%

Calcium 211mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Jun
2016

Potato Salad

categories: Salads, Side Dishes, Vegetable Dishes

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You’re gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!

I’ve been making this classic recipe for yummy, old-fashioned Potato Salad for over 30 years now! We have it for BBQ’s, potlucks and picnics, and my family and friends always end up wanting more (including “to go” containers for our grown sons)!

When I was growing up, I didn’t like potato salad. My Mom (who is a fantastic cook) made hers with LOTS of sweet pickle relish, red onions and mustard, and I just didn’t enjoy it (sorry, Mom)!

How I Got This Recipe

Well, many years ago, a friend of mine named Judy made potato salad for a baby shower I was the guest of honor at, and I LOVED it!

I asked her what her “secret” was. She told me she used Claussen Dill Pickles, because they are refrigerated and have the “best” crunch factor! Who knew?

Well, trust me… I don’t owe my allegiance to any particular pickle company, BUT… I gotta tell ya, she was on to something. I went home and began experimenting with my own version of potato salad (including those DILL pickles).

Eventually I came up with a winner recipe, and have been making potato salad this way ever since! After making this salad hundreds of times over the past 30 years, I finally decided to post it on my blog. Here’s how to make it.

How To Make Old-Fashioned Potato Salad

Boil the Russet potatoes (with the skin on), until they are fork-tender. You will need to do this in a LARGE saucepan.

Hint: See my note section in the printable recipe for a time-saver to cook hard-boiled eggs for the recipe in the same pan with the potatoes.

Drain the cooked potatoes, slightly cool, then peel and cube. Place potato cubes in a large enough bowl to mix up the potato salad.

Slice the green onions, chop Claussen pickles, and chop up 2 of the 3 hard-boiled eggs. Add these ingredients to the potato chunks in the bowl.

In a separate bowl, combine mayonnaise, a small bit of prepared yellow mustard, several Tablespoons of the pickle juice (straight from the jar!), and a bit of salt and pepper.

This will be the dressing for the potato salad. Pretty easy to make, right?

Mix The Potato Salad

Pour “dressing” mixture over potatoes. Stir gently to fully combine all ingredients. If necessary, add additional mayonnaise.

The amount of mayonnaise needed will vary, depending on the quantity and size of the potatoes used for this potato salad. You can always add more after stirring, if necessary.

You don’t want the potato salad dry. You definitely do not want it swimming in mayo, either!

Once the potato salad is completely combined, taste it to see if you need a bit more salt and/or pepper, and season to taste.

When you have it seasoned just the way you like it, transfer the potato salad into a large serving bowl.

Garnish The Potato Salad

I use this contraption to thinly slice a hard-boiled egg for garnishing the salad (optional). This device sure makes it easy to cut a hard boiled egg into beautiful, even slices!

It thinly slices the egg for me, without making a mess! If you do not have something like this, carefully cut thin slices with a very sharp knife!

Garnish, Refrigerate, Then Serve!

Place the egg slices on top of potato salad. Garnish with a few more green onion slices (the green part) OR chopped parsley. Sprinkle the top with paprika, and that’s it!

Cover the potato salad with plastic wrap. Refrigerate for 5-6 hours before serving, for best flavor (and chill factor!).

That’s how I make this classic homemade potato salad. It really is quite inexpensive to prepare, and is always enjoyed at family get togethers.

For me, it’s always a hoot to see just how much of this potato salad our two grown sons can pile on their plates! Ha Ha. I say “Have a little hamburger with that potato salad!”

Hope you will find time this summer to give this great potato salad recipe a try! We absolutely LOVE it!

Looking for Other Salad Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of salad recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Potato Salad

Prep Time

1 hr

Cook Time

0 mins

Total Time

1 hr

You're gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!

Category: Salad

Cuisine: American

Keyword: potato salad

Servings: 10 servings

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Potato Salad:

5 large "baker" sized russet potatoes (or 8-9 small potatoes)
2 green onions , sliced (green and white parts)
4 Claussen dill pickle spears (or 1 LARGE Claussen whole dill), chopped
3 hard boiled eggs (chop 2 of them, reserve 1 for garnish, if desired)

For Potato Salad "Dressing":

5 HEAPING Tablespoons mayonnaise (really big heapings-start with this-add more if necessary)
1/2 teaspoon prepared yellow mustard
3 Tablespoons pickle juice (straight from the jar!)
Salt and black pepper , to taste

For Garnish:

Use 1 reserved hard-boiled egg , thinly sliced
Additional sliced green onions (green part) OR chopped fresh parsley
Paprika (to lightly sprinkle on top of salad)

US Customary - Metric

Instructions

Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!

Recipe Notes

To save time, I boil the eggs in the same saucepan while I cook the potatoes! Usually takes them about 23 minutes when added to boiling water with all the potatoes. I take eggs out when done, and finish cooking potatoes! (one less pan!)

Nutrition Facts

Potato Salad

Amount Per Serving (1 serving)

Calories 120 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 74mg25%

Sodium 339mg15%

Potassium 475mg14%

Carbohydrates 19g6%

Fiber 1g4%

Protein 4g8%

Vitamin A 130IU3%

Vitamin C 6.5mg8%

Calcium 26mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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02
May
2016

Skillet Zucchini, Mushrooms And Peppers With Parmesan

categories: Side Dishes, Vegetable Dishes

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Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.
You know how Moms always say “EAT YOUR VEGETABLES!”? Well… I AM a Mom, and I still have to tell myself this all the time! I’m always looking for new ways to make veggies more appealing! So here’s a quick & tasty side dish for Skillet Zucchini, Mushrooms and Peppers With Parmesan.

Sometimes it’s nice to get out of the “vegetable rut” and cook a new combination of veggies for taste and color of the dish, for a change! Here’s how easy it is to make this side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Skillet Zucchini

Melt 1 teaspoon butter in skillet. Add chopped red onion and sliced mushrooms; sauté on medium heat for 3-4 minutes, until mushrooms have softened, and are cooked through.

Add sliced zucchini and red pepper to the skillet. I kept the mushrooms in the skillet, but moved them to the side while cooking zucchini. Continue cooking and and stirring this skillet zucchini mixture for 4-5 minutes until zucchini is cooked through (but not too soft).

Time For Some Seasoning

Add minced garlic to the veggies, and cook for an additional minute, stirring often. Be careful to NOT let the garlic burn. Season the vegetables with salt, pepper, and oregano to taste.

Serve The Skillet Zucchini

When done, pour the sautéed vegetables into a serving bowl. Finely grate fresh Parmesan cheese over the top of the vegetables while they are still hot, so it melts.

Serve this simple skillet zucchini dish while it is still hot… and enjoy! It’s a nice combination of vegetables, and the colors make it more tempting to want to dig in! I enjoyed creating and eating this vegetable dish, and the recipe can be EASILY doubled.

Sometimes it’s more fun to have a mixture of colorful, tasty veggies than to just have a lump of broccoli on the plate. Amen! Have a GREAT day!

Looking For More VEGGIE Recipes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have lots of them, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

5 from 1 vote

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.

Category: Vegetables

Cuisine: American

Keyword: skillet zucchini

Servings: 3 servings

Calories Per Serving: 65 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon butter
1 cup sliced mushrooms
1/4 cup red onions (chopped)
1 large green zucchini (or 2 medium sized), sliced
1/2 cup red bell pepper (sliced or chopped)
1 Tablespoon minced garlic
Salt and Pepper , to taste
1/4 teaspoon dried oregano
Fresh Parmesan cheese (finely grated- amount is your choice!)

US Customary - Metric

Instructions

Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!

Nutrition Facts

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Amount Per Serving (1 g)

Calories 65 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 72mg3%

Potassium 364mg10%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 980IU20%

Vitamin C 46.6mg56%

Calcium 56mg6%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Apr
2016

Broccoli Salad

categories: Salads, Vegetable Dishes

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It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe. She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and TASTES SO GOOD!

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish! It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Fern Bain

0 from 0 votes

Broccoli Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

Category: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 8 servings

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups fresh broccoli , chopped (2 large bunches)
1/2 cup sunflower seeds
1/2 cup raisins
1 small red onion , chopped
5 slices crispy cooked bacon (5-6 slices), crumbled

For Dressing:

1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Place salad ingredients into a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
Serve, and enjoy! Keep leftovers refrigerated!

Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts

Broccoli Salad

Amount Per Serving (1 serving)

Calories 354 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 295mg13%

Potassium 397mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 445IU9%

Vitamin C 62.5mg76%

Calcium 47mg5%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Mar
2016

Garlic Infused Roasted Asparagus

categories: Side Dishes, Vegetable Dishes

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Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!

I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it. It’s very simple to make this delicious vegetable side dish.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Here’s How To Make Garlic Infused Roasted Asparagus

The first thing to do is infused garlic into oil. To do this, add olive oil to a small skillet. Turn heat to medium. Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces.

Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange the asparagus stalks in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Toss to fully coat the asparagus with the garlic infused oil, and then season with salt and pepper.

Time to Cook The Garlic-Infused Roasted Asparagus

Roasted asparagus bakes in a preheated 450 degree oven for a total of 12-15 minutes. Note that the cooking time can vary, depending on the size of the asparagus stalks!

Keep an eye on the roasted asparagus at the 10 minute mark. We once had dinner guests and I forgot to check on them (got really busy in the kitchen). Because I was using teensy, tiny asparagus stalks, I killed them. True story! With dinner guests in attendance… oh the horror!

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time. See how the asparagus has begun to roast up in the photo below? This is a good thing!

Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too!

When I took these photos I was making this for a meal with a vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish, but trust me… it’s delicious BOTH ways!

Do You Enjoy Vegetable Side Dishes?

If you enjoy vegetable dishes, be sure to check out my recipe for Oven Roasted Carrots, Brussel Sprouts with Bacon, Brown Butter Green Beans, or Fresh Corn Sauté, plus many vegetable dishes, all listed in the Recipe Index at the top of each page.

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here! Have a fantastic day!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Garlic Infused Roasted Asparagus

Prep Time

5 mins

Cook Time

14 mins

Total Time

19 mins

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!

Category: Side Dish

Cuisine: American

Keyword: asparagus

Servings: 6 servings

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 bunches fresh asparagus , thick ends trimmed
2 1/2 Tablespoons olive oil
3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
approx. 1/2 teaspoon salt and 1/2 teaspoon black pepper
Freshly shaved Parmesan cheese curls , if desired, for garnish

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.

Recipe Notes

Caloric calculation does not include garnish of shaved Parmesan cheese (optional).

Nutrition Facts

Garlic Infused Roasted Asparagus

Amount Per Serving (1 serving)

Calories 54 Calories from Fat 45

% Daily Value*

Fat 5g8%

Potassium 16mg0%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Jan
2016

Roasted Delicata Squash with Maple and Sage

categories: Side Dishes, Vegetable Dishes

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You’re gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

Have you ever tried Delicata squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try.

I bought two delicata squash at the grocery store and made a wonderful side dish! It was so good, I am posting the recipe for Roasted Delicata Squash with Maple and Sage! It was really GOOD.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What IS A Delicata Squash?

I did a little research on this cylinder shaped winter squash via good ol’ Wikipedia. These vegetables are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash.

It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!

How To Make Roasted Delicata Squash

I used two delicata squash for this recipe (which makes 4-6 servings). The photo below shows what they look like. This recipe for roasted delicata squash can be easily cut in half or doubled, depending on the amount needed.

How To Make Roasted Delicata Squash

Slice each delicata squash in half, lengthwise, using a very sharp knife. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (NOTE: this picture was taken before ends were cut off).

After both ends have been sliced off, cut each half into one inch thick slices, straight across. Place all the the slices into a large bowl, and toss them gently with the olive oil and salt.

Cook The Squash

Put the oiled and salted squash slices onto a foil covered baking sheet in a single layer. The roasted delicata squash is then baked at 425° F. for 10 minutes. TIP: You will definitely want to use aluminum foil under the roasted delicata squash. It will make your clean up so much easier!!!

After the squash has baked for 10 minutes, flip the pieces over, to cook the other side. Can you see how the squash is caramelizing from the roasting? This is a good thing. Continue baking the roasted delicata squash for another 15 minutes, or until tender. You can pierce the squash with a knife or fork, to test for tenderness.

Making A Maple Sage Sauce For The Roasted Delicata Squash

While those pretty squash slices are roasting in the oven, make the Maple Sage sauce. Heat the butter, real Maple syrup and sage in a pan or skillet (on low heat) for a few minutes. Heating the sauce will infuse the the ingredients. This helps the maple and sage to permeate the butter with wonderful flavor!

Putting The Dish Together, To Serve

When the roasted delicata squash is finished cooking, remove it from oven. Place the squash into a heatproof bowl. Drizzle the baked squash all over, with the Butter, Maple & Sage sauce.

Gently stir, to coat the roasted delicata squash with the sauce. Arrange the squash on a serving platter, and serve it while hot!

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Here’s the finished dish! The roasted delicata squash with maple and sage sauce looks good. More important than the way it looks is the way it TASTES… DELICIOUS!

Interesting Fact About Eating Roasted Delicata Squash

Here’s an interesting tidbit: The rind of this particular variety of squash is so thin, it is OKAY to eat it with this dish if you want! It becomes very tender when cooked. Who knew???

I LOVE finding new side dishes to try. The roasted delicata squash was very economical to make, as well, because I only paid .99 cents for each squash. Sure do hope you will consider trying this recipe. It was really delicious. Have a GREAT day!

Looking For More Vegetable Side Dishes?

You can find all of my vegetable side dishes (and others) in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

0 from 0 votes

Roasted Delicata Squash with Maple and Sage

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage

Category: Side Dish, Vegetables

Cuisine: American

Keyword: roasted delicata squash

Servings: 6 servings

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 delicata squash (whole)
3 Tablespoons olive oil
2 teaspoons salt
2 Tablespoons butter
2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
2 Tablespoons real Maple syrup

US Customary - Metric

Instructions

Preheat your oven to 425 degrees.
Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
Cut off the ends of each squash half. Discard ends.
Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!

Nutrition Facts

Roasted Delicata Squash with Maple and Sage

Amount Per Serving (1 serving)

Calories 346 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 836mg36%

Potassium 2403mg69%

Carbohydrates 63g21%

Fiber 10g42%

Sugar 18g20%

Protein 6g12%

Vitamin A 9455IU189%

Vitamin C 83.9mg102%

Calcium 209mg21%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Dec
2015

Brown Butter Green Beans with Toasted Almonds & Red Peppers

categories: Side Dishes, Vegetable Dishes

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Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

If you need a delicious side dish, may I suggest this recipe for Brown Butter Green Beans with Toasted Almonds & Red Peppers? The recipe is easy, delicious, and perfect for any occasion.

I made these brown butter green beans as one of the side dishes for our Thanksgiving meal, but they would be great as a side dish any time of year! The flavor imparted by the browned butter sets these apart… they truly are delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Brown Butter Green Beans

Toast some sliced almonds in a dry skillet for about minutes, stirring occasionally. Be careful not to burn the almonds. Remove almonds from skillet; set on a paper towel to cool.

Cook the fresh green beans in a large pot of salted water (medium-high) for about 5 minutes.

Add HALF of the chopped red peppers to the green beans. Cook for 1 more minute. Remove the pan from the heat, and drain the veggies. Set aside.

Brown The Butter

In a clean skillet, place 2 large Tablespoons butter. Cook the butter on medium heat for 2-3 minutes. Stir the butter frequently as it cooks, until the butter has browned. Do not burn the butter.

Add the cooked green beans, red peppers and HALF of the toasted almonds to the brown butter in the skillet. Season the beans with salt and pepper, to taste. Stir well, to coat everything with the butter. Continue to cook the beans for 1-2 minutes, until fully heated through.

Time To Serve The Brown Butter Green Beans!

Pour the green beans (with the almonds and red peppers) into a serving bowl. Garnish the beans with the reserved half of the toasted almonds and red peppers (fresh, not cooked).

Serve, and enjoy this delicious veggie side dish! Have a wonderful day. Be kind to one another!

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of veggie recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.acedarspoon.com/green-beans-with-brown-butter-and-toasted-almonds/

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Brown Butter Green Beans with Toasted Almonds & Red Peppers

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

Category: Side Dish, Vegetables

Cuisine: American

Keyword: brown butter green beans

Servings: 4 servings

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound fresh green beans (with ends trimmed)
2 Tablespoons butter
1/3 cup slivered almonds (toasted)
3 Tablespoons chopped red pepper (divided)
Salt and Pepper , to taste

US Customary - Metric

Instructions

Toast sliced almonds in a dry skillet (medium-high heat) for about 3 minutes, stirring occasionally. Remove almonds from skillet; set on a paper towel to cool.
Bring pan of salted water to a full boil. Cook the green beans (medium-high) for 5-6 minutes.
Add HALF of the chopped red peppers to the beans, and cook for 1 additional minute. Remove from heat, and drain. Set aside.
In a clean large skillet, place 2 large Tablespoons butter. Cook on medium-high heat 2-3 minutes, stirring frequently until the butter has browned and gives off a nutty aroma. Do not burn butter.
Turn heat to low. Add cooked green beans, red peppers and HALF of the toasted almonds to the brown butter. Stir well, to coat everything with brown butter. Season with salt and pepper, to taste. Continue to cook for 1-2 minutes, until fully heated through.
Pour into serving bowl. Garnish dish with reserved half of toasted almonds and red peppers (fresh, not cooked). Serve, and enjoy!

Nutrition Facts

Brown Butter Green Beans with Toasted Almonds & Red Peppers

Amount Per Serving (1 serving)

Calories 139 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 317mg9%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin A 1175IU24%

Vitamin C 22.8mg28%

Calcium 66mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Nov
2015

Roasted Butternut Squash with Cranberries, Honey & Feta

categories: Holidays!, Side Dishes, Vegetable Dishes

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Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. The dish has so many different flavors going on- roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries. Butternut squash is topped off with the sweetness from honey being drizzled over the top of the ingredients! I am really glad I tried this recipe.

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it, in a nutshell.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Get yourself a butternut squash. Got one? Okay. You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes. Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Getting Ready To Serve The Butternut Squash

When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.

Ready To EAT!

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM! Now this roasted butternut squash with cranberries, honey & feta cheese is ready to enjoy! Serve immediately.

That’s it! Serve the roasted butternut squash dish while hot! Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing! Have a fantastic day, friends. May God bless and keep you in, and through, all you do.

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes using butternut squash you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

0 from 0 votes

Roasted Butternut Squash with Cranberries, Honey & Feta

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

Category: Side Dish

Cuisine: American

Keyword: roasted butternut squash

Servings: 8 servings

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large butternut squash (peeled and cut into bite-sized cubes)
2 Tablespoons olive oil (divided)
Salt and black pepper (to season with)
2 cups fresh (and not frozen) cranberries
1/4 cup feta cheese , finely crumbled
3-4 Tablespoons honey
ground cinnamon , to taste
dried parsley (can also use fresh, if desired)-for garnish

US Customary - Metric

Instructions

Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.
Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts

Roasted Butternut Squash with Cranberries, Honey & Feta

Amount Per Serving (1 serving)

Calories 121 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 129mg6%

Potassium 351mg10%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 9g10%

Protein 1g2%

Vitamin A 10000IU200%

Vitamin C 23mg28%

Calcium 70mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Vegetable Dishes

How To Make This Tomato Basil Three Cheese Tart

Bake The Crust

Prepare Filling For The Tomato Basil Three Cheese Tart

Bake The Tart

Aren’t They Pretty?

Time To EAT!

In Other News!

Looking For More Quiche-Like Recipes Like This?

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Here’s How Simple It Is To Make Lemony Chickpea Salad

Ready To Serve Lemony Chickpea Salad

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How To Make A Summer Vegetable Tian

Now It’s Time To Arrange The Veggies!

Time To Eat The Summer Vegetable Tian!

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How I Got This Recipe

How To Make Old-Fashioned Potato Salad

Mix The Potato Salad

Garnish The Potato Salad

Garnish, Refrigerate, Then Serve!

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How To Make Skillet Zucchini

Time For Some Seasoning

Serve The Skillet Zucchini

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What Is IN This Broccoli Salad?

Broccoli Salad Tastes Best When Made Ahead Of Time

Who Wants Some Broccoli Salad?

Are You Looking For More Side Salads Like This One?

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Here’s How To Make Garlic Infused Roasted Asparagus

Time to Cook The Garlic-Infused Roasted Asparagus

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What IS A Delicata Squash?

How To Make Roasted Delicata Squash

How To Make Roasted Delicata Squash

Cook The Squash

Making A Maple Sage Sauce For The Roasted Delicata Squash

Putting The Dish Together, To Serve

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Interesting Fact About Eating Roasted Delicata Squash

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How To Make Brown Butter Green Beans

Brown The Butter

Time To Serve The Brown Butter Green Beans!

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How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Getting Ready To Serve The Butternut Squash

Ready To EAT!

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks