Category: Vegetable Dishes


Mar
2024

Asparagus In Cream Sauce

categories: Side Dishes, Vegetable Dishes
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Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.
Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people. 

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

Prepare The Asparagus

Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

The "tough" ends of the asparagus are cut or snapped off.

Cooking The Asparagus

Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

Fresh asparagus is steamed on a steamer basket over water in saucepan.

Make The Cream Sauce While The Asparagus Cooks

While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

Cream cheese and milk are cooked on low heat until cream cheese has melted.

Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

A small amount of spices are added to the cream sauce in pan.Seasoned cream sauce cooks in saucepan until smooth and heated through.

Serve The Asparagus In Cream Sauce

When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

Cooked and hot, crisp-tender asparagus is transferred to serving platter.

Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

Hot cream sauce and chopped pistachios are added to garnish the asparagus.

Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

Asparagus in cheese sauce is served alongside chicken and roasted potatoes.

I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring asparagus, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Author's signature

Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Asparagus In Cream Sauce
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: asparagus in cream sauce
Servings: 4
Calories Per Serving: 119 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus (about 24 stalks) (ends trimmed)
  • 3 ounces cream cheese
  • ⅓ cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • 1 pinch nutmeg
  • ¼ cup chopped pistachios (for garnish)
US Customary - Metric
Instructions
Cook Asparagus:

  1. Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

Make Cream Sauce:

  1. While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

To Serve:

  1. Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

Nutrition Facts
Asparagus In Cream Sauce
Amount Per Serving (1 (6 stalks + sauce))
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 12mg4%
Sodium 159mg7%
Potassium 394mg11%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 1046IU21%
Vitamin C 7mg8%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

 


Mar
2024

Irish Colcannon With Bacon

categories: Holidays!, Vegetable Dishes
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Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It’s a delicious dish, any time of the year!
Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

Have you ever eaten Colcannon before? It is a dish created by combining potatoes and cabbage (or kale) with onions, butter, cream, salt and pepper. In this version, crispy cooked bacon is also included, for even more flavor!

Here in the United States colcannon is “typically” considered a St. Patricks Day dish, eaten in the Spring (March 17th), to commemorate this Irish holiday.

Did you know that in Ireland colcannon is associated primarily with harvest time in the Fall? Apparently traditional colcannon is more likely to be enjoyed in Ireland for Halloween, to celebrate their Fall harvest. I think that’s a really interesting thing to learn, and it surprised me!

All I do know is that Irish colcannon with bacon is delicious any time of year, it’s simple to prepare, and it fills us up! Here’s how to make it.

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

Cook The Bacon

Use kitchen scissors or a knife to cut the bacon into small pieces. NOTE: Cutting the bacon into small pieces lets it cook a lot faster, and saves time!

Cook the bacon until it is very crisp, then drain the bacon on paper towels. Set aside. Leave 1 Tablespoon of bacon grease remaining in the skillet!

Small pieces of bacon are cooked until very crispy in a large skillet.Grease is drained and the crispy bacon cools on paper towels.

Cook The Veggies

Melt 1 Tablespoon of butter on Medium in the large skillet you used to cook the bacon. The butter will cook with the bacon grease remaining in the skillet (for added flavor).

Once the butter melts, add chopped onion, and cook it for 3-4 minutes, stirring often, until it becomes tender and translucent. Add the chopped green cabbage, and stir it into the onion mixture until incorporated. 

Chopped onion is cooked in bacon drippings and melted butter in skillet.Chopped cabbage is added to the cooked onions and butter in skillet.

Continue to cook the onion and cabbage mixture for about 6-7 minutes on Medium heat, stirring often, to prevent burning.

Chopped onions, butter and cabbage are cooked until tender.

Cook The Potatoes

Peel potatoes, cut them into chunks, and cover them with lightly salted water in a large saucepan. Bring the water to a boil on Medium-High heat. TIP: If you begin cooking the potatoes while you are cooking the veggies, you will save time!

Once the water boils, turn the heat down to Low and let the potatoes cook/simmer for about 18-20 minutes.

When done, the potatoes should be tender enough for a butter knife to be inserted easily. Drain the potatoes very well, then put them back into the large saucepan.

Immediately add 2 Tablespoons butter and heavy cream to the potatoes. Put a lid on the pan, and allow the butter to melt (without opening the lid).

Peeled, chunky potatoes cook in salted, boiling water until tender.

Butter and whipping cream are added to very hot, drained potatoes in pan.

Time To Put This Dish Together

Remove the lid from the saucepan of potatoes. They should still be hot. Use a potato masher (or a fork) to mash the potatoes (leaving some very small pieces!).

Now add the cabbage and onion mixture plus HALF of the crumbled bacon to the potatoes. Stir to combine, then season it with salt and black pepper, to taste.

Potatoes are mashed, then cabbage, onion and bacon are added to pan.

Serve Irish Colcannon With Bacon

Transfer the Irish colcannon with bacon to a pretty serving bowl. Sprinkle the top with the remaining half of the crumbled bacon.

Make a tiny well in the center of the colcannon, and add the last Tablespoon of butter to the well. Serve the Irish colcannon with bacon immediately while hot, and enjoy this delicious side dish!

The colcannon is absolutely delicious and we think it is very filling, too! It is a great accompaniment to a variety of meats, including beef, pork,  fish or chicken!

Irish colcannon with bacon is served hot with pat of butter on top.Salmon fillet is served with the Irish colcannon with bacon on plate.

I hope you have the opportunity to make Irish colcannon with bacon. It’s really quite good (thank you, Ireland!), and I trust you’ll enjoy it as much as we do.

Thank you so much for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More Recipes For St. Patrick’s Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of recipes for St. Patrick’s Day to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from (and with thanks to): Beth Pierce, at smalltownwoman.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Irish Colcannon With Bacon
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

Category: Holidays, Side Dish, Vegetable Dish
Cuisine: Irish
Keyword: Irish colcannon with bacon
Servings: 6
Calories Per Serving: 327 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 slices bacon cooked crispy, crumbled *DIVIDED USE**
  • 4 Tablespoons butter **DIVIDED USE**
  • ½ cup chopped yellow onion
  • 3 cups grated green cabbage
  • 5 medium russet potatoes peeled, cut in chunks
  • ⅓ cup heavy whipping cream
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Cut bacon into small pieces; cook in large skillet until very crisp. Transfer to paper towels. Set aside. Leave 1 Tablespoon bacon grease in skillet for later!

  2. Melt 1 Tablespoon butter on Medium heat in skillet you used to cook the bacon (with remaining bacon grease). Once butter melts, add onion; cook 3-4 minutes, stirring often, until tender/translucent. Add cabbage, and stir until combined. Continue cooking onion/cabbage 6-7 minutes on Medium heat, stirring often, to prevent burning.

  3. Peel potatoes, cut into chunks; put in large saucepan and cover with lightly salted water. Bring water to a boil on Medium-High heat. TIP: If you begin cooking potatoes while cooking the veggies, you'll save time! Once boiling, turn heat down to Low; let potatoes simmer for 18-20 minutes. When done, potatoes should be tender enough for a butter knife to be inserted easily. Drain potatoes very well, then put them back into the saucepan. Immediately add 2 Tablespoons butter and cream to the potatoes. Put a lid on the pan; allow butter to melt (before opening the lid).

  4. Remove lid from saucepan. Use a potato masher (or fork) to mash the potatoes (leave some small pieces). Add cabbage/onions plus HALF the crumbled bacon to the potatoes. Stir to combine, then season with salt/pepper, to taste.

  5. Transfer colcannon to a serving bowl. Sprinkle with remaining half of the crumbled bacon. Make a small well in the center; add the last Tablespoon of butter to the well. Serve immediately while hot, and enjoy!

Nutrition Facts
Irish Colcannon With Bacon
Amount Per Serving (1 (1/6th of total))
Calories 327 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 45mg15%
Sodium 176mg8%
Potassium 863mg25%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 469IU9%
Vitamin C 24mg29%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!


Jan
2024

Roasted Veggie Orzo Salad

categories: Salads, Vegetable Dishes
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Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.
Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Today I want to share a recipe I created for a delicious orzo salad with Italian dressing and lots of roasted vegetables! It can be enjoyed for dinners or quick lunches as a main dish or as a side dish.

The salad has 4 cups of seasoned, fresh roasted veggies in it, and you can use any combo of fresh veggies you enjoy, as long as you have 4 total cups of bite sized vegetables. I love to include many colorful vegetables with different textures, for a beautiful salad!

When I make this dish, I typically use broccoli, cauliflower, zucchini, red and green bell pepper strips, baby carrots and red onion slices. The amount of each of these ingredients can be adjusted to suit your personal taste OR you can make it using other fresh veggies you enjoy.

You can’t really hurt this simple recipe, folks! It’s delicious, and will keep several days in the refrigerator, so we can have it around for a quick bite. Here’s how to make Roasted Veggie Orzo Salad.

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

What Veggies To Use?

For this recipe I use a TOTAL of 4 cups of chopped vegetables, which includes baby carrots, broccoli, cauliflower, red onion, zucchini, and red & green bell peppers. All are cut into bite sized portions.

NOTE: It’s important to note that this combination of vegetables adds lots of color AND flavor to the salad. However, you can use your own combination of fresh vegetables if you prefer. Keep the total amount of chopped veggies at 4 cups!

Roast The Veggies

The first thing you will need to do is prepare the vegetables for roasting (cut/slice, etc.).  Put all the prepped veggies in a large bowl, drizzle with olive oil and toss, until the vegetables are covered with the olive oil.

Now season the veggies with salt, pepper, and garlic powder, then gently toss again, until the seasonings are evenly distributed. Place the seasoned veggies in a single layer on a large baking sheet.

Roast the veggies at 375°F. for 20-24 minutes. Halfway through the baking time, turn the veggies over in the pan, and then continue roasting.

When done, the vegetables should be lightly caramelized on the outside, and tender to the bite. Let them cool to room temperature, once done.

Seasoned vegetables are roasted in single layer on a baking pan.

Cook The Orzo Pasta

While the vegetables are baking, prepare the orzo pasta according to the package directions. This involves cooking the pasta for approx. 9 minutes in boiling, salted water until done (easy!).

Once done, remove the pan from the heat, and drain the pasta, rinsing it with cold water to stop the cooking process.

Orzo pasta is cooked in boiling salted water according to package directions.Cooked orzo is rinsed and drained well after it is finished cooking.

After draining all the water from the cooked orzo, put the cooled orzo in a large serving bowl. Now it’s time to create the roasted veggie orzo salad.

Rinsed and drained cooked orzo is put in a large serving bowl.

Make The Salad

Add the cooled, roasted vegetables to the bowl of orzo. Stir gently, to combine the veggies with the pasta.

The cooled and roasted veggies are added to the orzo in the bowl.

Pour Italian salad dressing over the veggies and pasta, and toss to fully combine all the ingredients. I like to use the salad dressing shown below (no- I’m not paid to endorse this product), but any well-seasoned Italian salad dressing will be perfectly fine to use.

NOTE: You want the salad ingredients to be well coated with Italian dressing, but not floating in it. I usually begin by adding ¼ cup of salad dressing and toss. Add more salad dressing and adjust to taste, as needed.

Cover the bowl with plastic wrap and refrigerate the roasted veggie orzo salad for at least 30 minutes before serving.

As the salad cools, the pasta will absorb some of the Italian dressing. If desired, add a little bit more dressing to the salad when you’re ready to serve it, to suit your own taste.

Italian salad dressing is used to flavor the orzo salad.

Serve The Roasted Veggie Orzo Salad

Once the salad has had time to chill, it’s ready to serve. It is a wonderful side dish, but can also be enjoyed as a meatless main dish, too!

After being chilled, the roasted veggie orzo salad is ready to serve.

TIP: Remember to take a quick bite before serving, and add a little more salad dressing (if necessary) to suit your personal taste!

Roasted Veggie Orzo Salad is a great main dish or side dish.

I hope you have the opportunity to make this roasted veggie orzo salad, and trust you (and those you love) will enjoy it, too!

Thanks for stopping by today. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Roasted Veggie Orzo Salad
Prep Time
10 mins
Cook Time
20 mins
Refrigeration (inactive prep)
30 mins
Total Time
1 hr
 

Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Category: Main Dish, Salad, Side Dish
Cuisine: All Cuisines
Keyword: roasted veggie orzo salad
Servings: 4
Calories Per Serving: 222 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Vegetables: 4 cups total fresh veggies (I use red onion, baby carrots, broccoli, cauliflower, zucchini, red & green peppers)
  • 4 cups fresh vegetables (your combination-see above) sliced or cut into bite sized florets/pieces
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1 cup orzo pasta (uncooked)
  • ¼ cup Italian salad dressing
US Customary - Metric
Instructions

  1. Preheat oven to 375℉.

  2. Put prepared veggies in a large bowl. Drizzle with olive oil; toss, until veggies are covered with oil. Season with salt, pepper, and garlic powder; gently toss again. Place veggies in a single layer on a large baking sheet.

  3. Roast veggies at 375°F. for 20-24 minutes. Halfway through baking time, turn veggies over in the pan; continue roasting, until lightly caramelized on the outside, and tender to the bite. Remove; cool to room temperature, once done.

  4. While vegetables bake, prepare orzo according to package directions. Once done, remove pan from heat. Drain pasta, rinsing with cold water to stop the cooking process. Put well-drained orzo in large serving bowl.

  5. Add cooled, roasted vegetables to the orzo. Stir gently, to combine. Pour Italian salad dressing over veggies/pasta; toss to combine. NOTE: You want salad ingredients to be well coated with Italian dressing, but not floating in it. Try adding about ¼ cup of salad dressing first and toss, then add more salad dressing, adjusting to taste, as needed.

  6. Cover bowl with plastic wrap; refrigerate salad at least 30 minutes before serving. As the salad cools, the orzo will absorb some of the Italian dressing. Take a bite. If needed, add a bit more dressing right before serving, to suit your taste. Enjoy!

Recipe Notes

NOTE: The caloric calculation is a "basic" estimate because a variety of vegetables and/or salad dressings may be used. For the benefit of this "general calculation" I used 2 cups broccoli and 2 cups cauliflower. Obviously the combination (and individual quantity) of vegetables and Italian dressing you choose to use in this dish will yield a slightly different caloric value.

Nutrition Facts
Roasted Veggie Orzo Salad
Amount Per Serving (1 (1/4 of total))
Calories 222 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Sodium 1872mg81%
Potassium 385mg11%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 285IU6%
Vitamin C 65mg79%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

 


Dec
2023

Maple Chile Glazed Carrots

categories: Vegetable Dishes
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Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.
Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Today I would like to share a delicious recipe I found in a cookbook several years ago and made a couple slight changes to, in order to suit our taste.

These maple chile glazed carrots are easy to prepare, and are a wonderful tasting side dish, perfect for serving with a variety of main dishes.

Sliced carrots are cooked until tender in a sweet (maple syrup) and mild spice sauce which eventually glazes the carrots! It’s simple, really! Here’s how to make these yummy maple chile glazed carrots.

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

Prep The Carrots

I use 4 medium-sized carrots to make this recipe. Slice off the ends, peel the carrots, then discard the ends and peels. Cut the carrots into round slices, about ½” thick (approx. the width of a fingertip), then set aside.

Four medium sized carrots are needed to make maple chile glazed carrots.Carrots are peeled, then cut in 1/2" round slices.

Sauté The Onions

Melt butter on Medium-High heat in a medium-sized skillet. Once melted, add chopped onions and cook, stirring often, until the onions become tender and translucent in color. This usually takes about 3-4 minutes.

Chopped onions are cooked in butter in a medium sized skillet.

Cook The Carrots

Add the sliced carrots to the onions in the skillet, then add maple syrup, water, chile powder, salt, and cinnamon. Stir, to combine these ingredients in the skillet.

Carrots, maple syrup, water, salt, chile powder and cinnamon are stirred in.

Bring the liquids to a low simmer, then PARTIALLY cover the skillet. Let the carrots cook on a low simmer for about 5-6 minutes, or until they are crisp-tender in texture.

The skillet is left partially covered while the maple chili glazed carrots cook.

Remove the cover from the skillet. Continue cooking the maple chile glazed carrots for 4 minutes (uncovered) on a low simmer, stirring occasionally.

When done, the liquid should be reduced in volume and slightly thickened, and the glaze carrots should be glossy/shiny looking.

The carrots should also be tender at this point. Remove the skillet from the heat, because this side dish is now ready to be served!

Carrots are tender, and liquid has reduced to a fine gloss when done.

Serve The Maple Chile Glazed Carrots

Transfer the hot, maple chile glazed carrots to a serving bowl. Garnish the carrots with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve immediately while hot, and enjoy!

NOTE: The garnishes are completely optional, but do add additional flavor and color to the dish! If you have access to them, I recommend using them.

Maple chile glazed carrots are served, garnished with thyme leaves and nutmeg.

I hope you have the opportunity to try this recipe, and trust you’ll enjoy this simple vegetable side dish as much as we do!

Thanks for stopping by, and I invite you to com back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: “The Chopped Cookbook”, by The Food Network, G.P., page 123, published in 2014 by Clarkson Potter

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Maple Chile Glazed Carrots
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: maple chile glazed carrots
Servings: 4
Calories Per Serving: 122 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium carrots peeled, cut in ½" round slices
  • 1½ Tablespoons unsalted butter
  • ¼ cup yellow onion chopped
  • 4 Tablespoons maple syrup
  • 4 Tablespoons water
  • ½ teaspoon salt
  • ¾ teaspoon chile powder
  • ⅛ teaspoon ground cinnamon
Optional Garnish: fresh thyme leaves and fresh grated nutmeg
    US Customary - Metric
    Instructions

    1. Peel carrots and trim ends. Cut carrots into round slices, about ½" thick; set aside.

    2. Melt butter on Medium-High in a medium skillet. Add onions and cook, stirring often, until onions become tender and translucent in color (3-4 minutes). Stir in carrots, maple syrup, water, chile powder, salt, & cinnamon until combined.

    3. Bring liquid to a low simmer, then PARTIALLY cover the skillet. Let carrots cook on a low simmer (partially covered) for 5-6 minutes, or until crisp-tender in texture.

    4. Remove cover from skillet. Continue simmering carrots (uncovered) for 4 minutes on a low simmer, stirring occasionally. When done, liquid should be reduced in volume and slightly thickened. Glaze on carrots should be glossy/shiny looking, and carrots tender. Remove skillet from heat source.

    5. Transfer carrots to serving bowl. Garnish with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve hot, and enjoy!

    Nutrition Facts
    Maple Chile Glazed Carrots
    Amount Per Serving (1 (1/4 of total))
    Calories 122 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Trans Fat 0.2g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 11mg4%
    Sodium 342mg15%
    Potassium 264mg8%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 15g17%
    Protein 1g2%
    Vitamin A 10433IU209%
    Vitamin C 4mg5%
    Calcium 48mg5%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!

    Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.


    Nov
    2023

    Cauliflower Broccoli Bacon Salad

    categories: Salads, Vegetable Dishes
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    Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.
    Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

    If you’re looking for a delicious, fresh and COLORFUL salad to serve for dinner or take to a gathering, may I suggest taking a look at this recipe? I LOVE this salad, and can’t stay out of it when it is here in the house… it is so good!

    Honestly, I feel like this cauliflower broccoli bacon salad has just about everything! It is crunchy, sweet and chewy, salty, creamy, and is a fantastic tasting salad that is a CINCH to make!

    Here’s how to make the salad.

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

    Cook The Bacon

    I always cook the bacon first before doing anything else with this recipe. I like to have it cooked, crispy, and ready to go! I’ve used a method for years to cook the bacon fairly quickly, and with minimal mess.

    Stack 3 slices of bacon on top of each other, then cut them in small pieces, using kitchen scissors or a sharp knife. Cutting the bacon into smaller pieces before cooking will allow the bacon to cook faster.

    Cook the bacon in a medium skillet on medium-high heat until completely cooked through, browned and crispy. Transfer the cooked bacon crumbles to paper towels to absorb excess grease. Set the bacon aside to finish cooling.

    Three pieces of bacon are cut into small pieces then cooked in a skillet.Bacon is cooked until browned and crispy, then drained on paper towels.

    Make The Salad Dressing

    Making the salad dressing is very EASY! Measure mayonnaise, granulated sugar, red wine vinegar, salt and pepper into a small bowl.

    Stir these ingredients together well, until the sugar has dissolved and you have a bowl of creamy salad dressing. Set aside.

    Salad dressing is made by stirring ingredients together in a small bowl.

    Time To Put It All Together!

    Now it is time to put all the ingredients together and make this delicious salad! It only takes a minute or two to do this, which is awesome.

    Put cauliflower florets, broccoli florets, dried cranberries, chopped red onion, chopped peanuts AND crispy bacon into a large mixing bowl.

    TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

    Salad ingredients are placed in large bowl, and salad dressing is ready to add.

    Pour the creamy salad dressing over the top, then toss the salad very well, until all the  ingredients are combined and coated with the dressing.

    Cover the cauliflower broccoli bacon salad with plastic wrap, and keep it in the refrigerator until you’re ready to serve it. You can make the salad up several hours ahead of time if that is more convenient.

    NOTE: For best Results I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. 

    Cauliflower broccoli bacon salad is tossed with creamy salad dressing.

    Serve The Cauliflower Broccoli Bacon Salad

    When you’re ready to serve the cauliflower broccoli bacon salad, remove it from the refrigerator. Give the salad another quick toss, then transfer the salad to a pretty serving bowl or platter (if desired).

    Serve this cold, crunchy salad with a favorite meat dish, and enjoy the amazing flavors. I’m confident you’re going to like it!

    A white bowl, filled with cauliflower broccoli bacon salad.A close up picture of the cauliflower broccoli bacon salad.

    We enjoyed the salad served along with Pan-Seared Creole Salmon, and some steamed white rice. YUM!  

    The crunch of raw broccoli, cauliflower, peanuts, bacon, and the chewy sweetness of the dried cranberries is wonderful! With the addition of  the creamy dressing, this colorful salad is an amazing side dish!

    Salmon fillet and rice, served with the cauliflower broccoli bacon salad.

    I hope you have the chance to try this salad, and hope you’ll enjoy it like we do! Thanks for stopping by, and please come back soon for more family-friendly recipes.

    Take care, may God bless you, and have a GREAT day!

    Looking For More SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious salad recipes to explore, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: “2010 Christmas with Southern Living” Cookbook, page 148, published in 2010, by Oxmoor House

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Cauliflower Broccoli Bacon Salad
    Prep Time
    20 mins
    Cook Time
    0 mins
    Total Time
    20 mins
     

    Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

    Category: Salad, Side Dish
    Cuisine: All Cuisines
    Keyword: cauliflower broccoli bacon salad
    Servings: 5
    Calories Per Serving: 231 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Salad:
    • 3 slices bacon cooked until very crispy
    • 2 cups cauliflower florets cut into SMALL florets
    • 2 cups broccoli florets cut into SMALL florets
    • ½ cup dried cranberries
    • ¼ cup chopped salted peanuts
    • 1½ Tablespoons chopped red onion
    For Salad Dressing:
    • ½ cup light mayonnaise can substitute regular
    • 2 Tablespoons granulated sugar
    • 1 Tablespoon red wine vinegar
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    US Customary - Metric
    Instructions

    1. Cook bacon in skillet on medium-high until cooked through, browned and crispy. Transfer bacon pieces to paper towels to absorb grease. Set bacon aside to cool.

    2. Stir mayonnaise, sugar, red wine vinegar, salt and pepper in a small bowl until sugar dissolves. Set aside.

    3. Put cauliflower, broccoli, cranberries, red onion, peanuts and bacon in a large mixing bowl. Add salad dressing; toss the salad until all ingredients are combined and coated with dressing.

    4. Cover bowl with plastic wrap, and refrigerate until you're ready to serve. NOTE: I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. This also allows veggies time to become well-chilled, for best results.

    5. To serve, remove salad from refrigerator. Give salad a quick toss; transfer salad to a pretty serving bowl or platter (if desired). Serve cold, and enjoy.

    Recipe Notes

    TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

    Nutrition Facts
    Cauliflower Broccoli Bacon Salad
    Amount Per Serving (1 (1/5 of total))
    Calories 231 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 3g19%
    Trans Fat 0.03g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 5g
    Cholesterol 12mg4%
    Sodium 446mg19%
    Potassium 337mg10%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 16g18%
    Protein 6g12%
    Vitamin A 248IU5%
    Vitamin C 52mg63%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.


    Oct
    2023

    Carrot Ribbon Salad

    categories: Salads, Vegetable Dishes
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    Carrot Ribbon Salad is a savory salad, with long thin carrot “ribbons”, covered in a simple lemon, spices and olive oil salad dressing! 
    Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

    If you’re looking for an easy to make side dish, check out this recipe for Carrot Ribbon Salad. It’s delicious, and so simple to make you won’t believe it!

    Long carrot ribbons are coated with a simple, easy citrus homemade salad dressing with a few spices, topped with fresh parsley, and served. How easy is THAT?

    All you will need is a vegetable peeler, and the simple list of ingredients. Here’s how to make this yummy chilled salad.

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

    Make The Carrot Ribbons Using A Vegetable Peeler

    Cut the stem ends off, then use a vegetable peeler to peel the carrots (discard the outer peel).

    Carefully run the vegetable peeler the entire length of each carrot, creating long thin carrot “ribbons”. Each one should be the length of the carrots, and will look like orange “fettucine” noodles once done.

    A vegetable peeler is used to slice long thin ribbons from fresh carrots.

    You will end up with a nice big bowl or orange carrot ribbons (and quite possibly you might have orange fingers, too!).

    Set the carrots aside while you make the simple salad dressing.

    Thinly sliced carrot ribbons in a large white mixing bowl.

    Prepare The Dressing For The Carrot Salad

    Combine olive oil, fresh lemon juice, salt, ground coriander, ground cumin, a pinch of cayenne pepper and ground cinnamon in a small bowl.

    Use a fork or a small whisk to combine these salad dressing ingredients until fully blended.

    A fork is used to combine lemon juice, olive oil and spices in a metal bowl.

    Pour the blended salad dressing over the carrot ribbons.

    Homemade salad dressing is poured over the carrot ribbon salad.

    Toss To Coat

    Use tongs to toss the carrots and salad dressing until the carrot ribbons are coated with the dressing.

    At this point, the carrot ribbon salad can be served, however it tastes even better if covered and refrigerated for at least 30 minutes.

    That way the salad is nicely chilled and the flavors have a bit of time to mingle with and flavor the carrots. This is your choice, though!

    Tongs are used to combine carrot ribbons and salad dressing.

    Garnish And Serve The Carrot Ribbon Salad

    To serve, place the chilled salad in a serving bowl. Toss again, then garnish the salad with with chopped fresh parsley leaves.

    Serve and enjoy! The spices are in no way overpowering, in fact they are quite mild and refreshing in this chilled salad!

    Carrot ribbon salad in a white bowl, and garnished with chopped fresh parsley.Chopped fresh parsley leaves garnish the carrot ribbon salad.

    I hope you have the opportunity to try this delicious savory salad, and trust you’ll enjoy it, too!

    Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious salad recipes (savory and sweet) to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: “The Chopped Cookbook”, page 123,  by Television Food Network, G.P., published by Clarkson Potter, 2014

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Carrot Ribbon Salad
    Prep Time
    15 mins
    Cook Time
    0 mins
    Total Time
    15 mins
     

    Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

    Category: Salad, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: carrot ribbon salad
    Servings: 3
    Calories Per Serving: 111 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¾ pound carrots peeled
    For Salad Dressing:
    • 1½ Tablespoons extra virgin olive oil
    • 1½ Tablespoons fresh lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground cumin
    • 1 pinch cayenne pepper
    • 1 pinch ground cinnamon
    Chopped fresh parsley leaves for Garnishing Salad
      US Customary - Metric
      Instructions

      1. Cut stem ends off carrots; use vegetable peeler to peel (discard outer peel). Carefully run vegetable peeler the entire length of each carrot, creating long thin carrot "ribbons". Set aside.

      2. In separate bowl, combine olive oil, lemon juice, salt, coriander, cumin, cayenne pepper and cinnamon. Use a fork or whisk to combine ingredients until fully blended.

      3. Pour salad dressing over carrot ribbons. Toss well, with tongs, to fully coat. Cover bowl and refrigerate (optional) for 30 minutes or more.

      4. Transfer to serving bowl. Toss gently. Garnish salad with chopped fresh parsley leaves. Serve, and enjoy!

      Nutrition Facts
      Carrot Ribbon Salad
      Amount Per Serving (1 (1/3 of total))
      Calories 111 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 5g
      Sodium 466mg20%
      Potassium 375mg11%
      Carbohydrates 12g4%
      Fiber 3g13%
      Sugar 6g7%
      Protein 1g2%
      Vitamin A 18961IU379%
      Vitamin C 10mg12%
      Calcium 41mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

      Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!


      Oct
      2023

      Stuffed Jack O’ Lantern Peppers

      categories: Chicken, Holidays!, Vegetable Dishes
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      Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
      Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

      If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

      The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

      Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

      I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

      Carve The Jack O’ Lantern Peppers

      Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

      Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers. 

      Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one. 

      The tops of four orange bell peppers are sliced and removed.Pumpkin faces are carved out of each orange bell pepper.

      Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

      The inside of each bell pepper is seasoned with olive oil, salt and pepper.

      Prepare The Chicken Filling

      Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

      Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

      Chicken is shredded, then salsa, cheese, rice and seasonings are added.

      Stuff The Jack O’ Lantern Peppers 

      Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

      Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

      Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

      Jack O' Lantern peppers are stuffed with the chicken and rice filling.Stuffed Jack O' Lantern peppers are covered with breadcrumbs and Parmesan.

      Time to Bake!

      Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

      Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

      Covered with aluminum foil, the stuffed peppers are baked for 40 minutes.After baking, the orange bell peppers are tender and heated through.

      Serve The Stuffed Jack O’ Lantern Peppers

      Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

      Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

      Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

      One of the stuffed jack o' lantern peppers, served on a white plate.Zucchini is served with one of the stuffed jack o' lantern peppers.

      I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

      Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More FALL Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes, perfect for the Fall season, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Stuffed Jack O' Lantern Peppers
      Prep Time
      15 mins
      Cook Time
      40 mins
      Total Time
      55 mins
       

      Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

      Category: Main Dish
      Cuisine: American
      Keyword: stuffed jack o' lantern peppers
      Servings: 4
      Calories Per Serving: 349 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 large orange bell peppers
      • 2 teaspoons olive oil
      • salt & pepper to season bell peppers
      • 2 cups shredded, pre-cooked chicken breast
      • 1 cup cooked white or brown rice
      • 1½ cups chunky salsa medium or mild
      • ½ teaspoon ground cumin
      • ½ teaspoon table salt
      • ¼ teaspoon garlic powder
      • ¼ cup Panko breadcrumbs
      • ¼ cup grated Parmesan cheese
      • ¾ cup shredded mozzarella cheese
      US Customary - Metric
      Instructions

      1. Preheat oven to 425°F.

      2. Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.

      3. Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.

      4. Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.

      5. Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.

      6. Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.

      7. Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

      Nutrition Facts
      Stuffed Jack O' Lantern Peppers
      Amount Per Serving (1 stuffed pepper)
      Calories 349 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 5g31%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 4g
      Cholesterol 82mg27%
      Sodium 1256mg55%
      Potassium 737mg21%
      Carbohydrates 29g10%
      Fiber 5g21%
      Sugar 9g10%
      Protein 32g64%
      Vitamin A 4408IU88%
      Vitamin C 154mg187%
      Calcium 221mg22%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!


      Oct
      2023

      Baby Eggplant Mozzarella Bites

      categories: Vegetable Dishes
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      Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.
      Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

      How I Got This Eggplant Recipe

      One of our neighbors, Mary, who also has a small raised bed garden invited me over to pick some of her blueberries. While there I asked her about a pretty flowering plant she had (thinking it was a flower!).

      She explained to me that it was a plant called a patio baby eggplant. What? I had never even heard of a miniature eggplant  (also called Baby or Italian eggplant). I’ve never seen them in the grocery store, either!

      She showed me the tiny 3″ long veggies growing under the leaves, then cut off three of them for me to take home. Mary also told me a good way to bake them (similar to eggplant parmesan, but quicker and less steps).

      When I got home, I made this side dish to go with our dinner, while her “recipe” was fresh in my brain. This is the result, and my husband and I LOVED them! Here’s how to make baby eggplant mozzarella bites.

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

      Patio Baby Italian Eggplant?

      Baby eggplants grow easily on beautiful, flowering plants. The plants produce pretty purple flowers, and very small “miniature” eggplants.

      Baby eggplants are also commonly referred to as “Italian” eggplant. These little eggplants are typically harvested when they’ve grown to 2 to 3 inches long.

      Their shiny purple skin is a tip-off that they are ripe, as well. The outside beautiful purple skin tends to get dull in color as they become overly mature (past their prime).

      These little bitty eggplants are perfect for slicing and roasting, because their outside peel and flesh is quite tender. They can be cooked fairly quickly, due to their small size.

      Baby eggplant bushes produce purple flowers and small miniature eggplants.Three baby purple colored Italian eggplants are used to make this dish.

      Prepare The Eggplant

      Rinse and dry each eggplant, then cut off the stem end. Cut the mini eggplants into circular slices, approximately 1/4″ to 1/3″ wide.

      Lay the slices on a parchment paper-lined baking sheet in a single layer, fairly close together.

      Stems are removed and thin circular slices are cut from the 3 baby eggplants.Baby eggplant slices are placed on a parchment paper-lined baking sheet.

      Time For Some Sauce!

      Spoon a little bit of marinara sauce on top of each eggplant slice, using only enough sauce to almost cover each piece.

      Sprinkle each slice with shredded mozzarella cheese, enough to cover the sauce.  Carefully push the slices even closer together before adding shredded mozzarella cheese.

      A tiny spoonful of marinara sauce is spooned on top of each eggplant slice.Shredded mozzarella cheese is sprinkled on top of the marinara sauce.

      Bake The Baby Eggplant Mozzarella Bites

      Bake the baby eggplant mozzarella bites in a preheated 425°F. oven for 10-11 minutes, or until tender. Check for tenderness by inserting a butter knife into a slice. It should go into the eggplant slice very easily.

      The cheese should be fully melted and lightly browned, as well. Grab a spatula to remove the baby eggplant mozzarella bites from the baking sheet.

      After baking, the baby eggplant mozzarella bites are ready to serve!

      Serve And Enjoy!

      Transfer the baby eggplant mozzarella bites (using a spatula) from the lined baking sheet to individual plates.

      Divide the eggplant slices evenly, to ensure two servings. Serve hot with a favorite main dish, and enjoy (we had salmon and a green salad on the side!

      The eggplant bites are very tender, and flavored well with the Italian marinara sauce and melted cheese! YUM. They are so good!

      Some baby eggplant mozzarella bites on a white plate with salad behind them.

      I hope you have the chance to try this recipe for baby eggplant mozzarella bites, and trust you’ll enjoy it as much as we do. This recipe (which serves 2) can easily be doubled or tripled for larger families.

      If you love traditional Eggplant Parmesan, you can check out my recipe post for that classic version right HERE.

      I’m sure I’ll be planting seeds to grow patio-sized baby eggplants next year in our own backyard raised bed garden, and look forward to enjoying this dish many times in the future.

      Thanks for stopping by. I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More VEGGIE SIDE DISH Recipes?

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

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
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      Author's signature

      Recipe source: My neighbor, Mary P. 

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Baby Eggplant Mozzarella Bites
      Prep Time
      5 mins
      Cook Time
      11 mins
      Total Time
      16 mins
       

      Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

      Category: Side Dish, Vegetable Dish
      Cuisine: All Cuisines
      Keyword: baby eggplant mozzarella bites
      Servings: 2
      Calories Per Serving: 151 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 baby Italian eggplants each about 2"-3" inch long
      • ⅓ cup marinara sauce approximate
      • ⅓ cup shredded mozzarella cheese or more, as desired
      US Customary - Metric
      Instructions

      1. Preheat oven to 425℉. Line a baking sheet with parchment paper.

      2. Rinse/dry eggplants. Cut stem end off each eggplant. Cut into circular slices between 1/4" and 1/3" wide.

      3. Lay eggplant slices on prepared baking sheet in a single layer, close together. Spoon marinara sauce on each slice, using only enough to almost cover each one. Sprinkle each slice with shredded mozzarella cheese, enough to cover sauce.

      4. Bake at 425°F. for 10-11 minutes, or until tender. Check tenderness by inserting a knife into a slice. Cheese should be melted/lightly browned, as well.

      5. Use spatula to transfer eggplant bites to plates. Serve hot, and enjoy!

      Nutrition Facts
      Baby Eggplant Mozzarella Bites
      Amount Per Serving (1 (1/2 of total))
      Calories 151 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 3g19%
      Polyunsaturated Fat 0.5g
      Monounsaturated Fat 1g
      Cholesterol 15mg5%
      Sodium 317mg14%
      Potassium 912mg26%
      Carbohydrates 23g8%
      Fiber 11g46%
      Sugar 14g16%
      Protein 8g16%
      Vitamin A 381IU8%
      Vitamin C 10mg12%
      Calcium 130mg13%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

      Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.


      Sep
      2023

      Grilled Herb Garlic Zucchini

      categories: For The BBQ Grill, Vegetable Dishes
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      Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.
      Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

      Today I want to share a quick, delicious and simple way to cook zucchini on a BBQ grill or an indoor grill pan.

      Summertime is typically when zucchini is in its prime! There are so many great ways to use this veggie in breads, soups, salads, a stir-fry, and more.

      This recipe involves cooking the zucchini for a few minutes, then topping it with a light, flavorful dressing to serve. That’s it, and it really is THAT easy, and that good. Here’s how to make it.

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

      Make The Sauce To Garnish The Cooked Zucchini

      Place olive oil, finely chopped onion (or shallots), minced garlic, salt, pepper, and chopped parsley and rosemary in a small bowl.

      Stir these ingredients together into a light sauce, then set the bowl aside. This dressing will be drizzled over the grilled zucchini for serving. 

      Olive oil, onion, garlic, parsley, rosemary, salt and pepper in a small white bowl.The savory dressing, ready to drizzle on the grilled zucchini for serving.

      Prepare The Zucchini For Grilling

      Cut the stem and bottom ends off a medium to large sized zucchini. Slice the zucchini into ½” thick slices.

      Place the zucchini slices in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss until well-coated with oil, salt and pepper.

      A zucchini is cut into slices before seasoning and grilling.Olive oil, salt and pepper is drizzled on the sliced zucchini and tossed to coat.

      Grill The Zucchini

      Heat a grill on Medium High heat until very hot. You can use an outdoor grill OR an indoor grill, but be sure the grill is lightly oiled and hot before adding the zucchini.

      Note: For these photos, I cooked inside on a cast iron grill, set on top of two of our gas stove burners.

      Lay the oiled and seasoned zucchini slices in a single layer on the hot grill using tongs. Cook for about 2 minutes (without moving them), and then turn them to the other side.

      The bottom side should be slightly charred with grill marks. Cook the other side 2-3 minutes, or until slightly charred, and the zucchini is crisp-tender.

      The zucchini slices are grilled on a hot indoor griddle.After 2 minutes, the zucchini slices are flipped over, revealing grill marks.

      Drizzle The Grilled Zucchini With Sauce

      When finished cooking, the zucchini should be slightly charred, and have grill marks on both sides. The slices should be crisp-tender to the bite, not overly soft!

      Transfer the cooked zucchini from the grill to a serving platter. Drizzle the herb garlic dressing evenly over the zucchini.

      Make sure the zucchini slices all get a bit of the dressing on them, as it provides wonderful flavor to the finished dish.

      Grilled Herb Garlic Zucchini slices are transferred to a serving platter.Herb garlic dressing is drizzled over the grilled zucchini slices for serving.

      Serve The Grilled Herb Garlic Zucchini

      Serve the grilled herb garlic zucchini while hot. The recipe, as written below, will typically be about 3 servings, if using a medium-sized zucchini.

      Of course, this recipe can EASILY be doubled or tripled, to end up with the quantity you require for your meal.

      A platter of grilled herb garlic zucchini, ready to be served.Herb garlic dressing tops the hot, grilled herb garlic zucchini when served.

      I hope you try this simple recipe for grilled herb garlic zucchini, and trust you will enjoy it, too. It’s a simple side dish I’m confident you will find quite delicious.

      Thanks for stopping by today, I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More Recipes Using Zucchini?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes featuring zucchini you might enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

      Find Me On Social Media:

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      Author's signature

      Recipe adapted from: https://damndelicious.net/2018/07/20/grilled-garlic-herb-zucchini/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Grilled Herb Garlic Zucchini
      Prep Time
      10 mins
      Cook Time
      6 mins
      Total Time
      16 mins
       

      Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

      Category: Side Dish, Vegetable Dish
      Cuisine: All Cuisines
      Keyword: grilled herb garlic zucchini
      Servings: 3
      Calories Per Serving: 160 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Herb Garlic Dressing:
      • 2 Tablespoons olive oil
      • 2 Tablespoons finely chopped yellow onion or shallot
      • 1 clove minced garlic
      • ¾ Tablespoon chopped fresh parsley
      • ½ Tablespoon chopped fresh rosemary
      • salt and black pepper, to taste ( a pinch or two of each)
      For Zucchini:
      • 1 medium zucchini 7-8" long, stem removed, discarded
      • 1½ Tablespoons olive oil
      • salt and black pepper, to taste
      US Customary - Metric
      Instructions

      1. Place 2 T. olive oil, chopped onion, minced garlic, parsley, rosemary, and a pinch of salt/pepper in a small bowl. Stir to combine; set bowl aside.

      2. Slice zucchini into ½" thick round slices. Place slices in large bowl, drizzle with olive oil; season with salt and pepper to taste. Toss until coated with oil, salt and pepper.

      3. Heat indoor or outside grill on Medium High heat until hot. Put slices onto hot grill in a single layer. Cook for 2 minutes; turn them over. Bottom side should be slightly charred with grill marks. Cook other side 2-3 minutes. When done, zucchini should be slightly charred, have grill marks on both sides, and be crisp-tender to the bite, not overly soft!

      4. Transfer zucchini to serving platter. Drizzle herb garlic dressing evenly over the zucchini. Serve hot, and enjoy!

      Recipe Notes

      NOTE: Salt/Pepper were not included in caloric calculation, as the amount each cook uses to season the zucchini is subjective.

      Nutrition Facts
      Grilled Herb Garlic Zucchini
      Amount Per Serving (1 (1/3 of total))
      Calories 160 Calories from Fat 153
      % Daily Value*
      Fat 17g26%
      Saturated Fat 2g13%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 12g
      Sodium 7mg0%
      Potassium 192mg5%
      Carbohydrates 3g1%
      Fiber 1g4%
      Sugar 2g2%
      Protein 1g2%
      Vitamin A 225IU5%
      Vitamin C 14mg17%
      Calcium 16mg2%
      Iron 0.5mg3%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

      Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.


      Sep
      2023

      Parmesan Crumb Sugar Snap Peas

      categories: Vegetable Dishes
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      Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.
      Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

      Today I want to share a recipe I found in one of my food magazines about 3 years ago. After making a few changes to the original recipe, the result was this absolutely delicious vegetable side dish!

      This recipe for Parmesan crumb sugar snap peas is super easy to make, takes only a few minutes, and tastes great!

      The sugar snap peas are a perfect vegetable dish to serve with a variety of meats. I think you’ll be surprised how delicious sugar snap peas are, when paired with a savory breadcrumb topping. Here’s how to make this dish.

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

      Sugar Snap Peas

      The main ingredient in this dish is sugar snap peas. I am fortunate to be able to grow them in our little raised bed garden and pots in our backyard.

      For this recipe I use fresh sugar snap peas, but a bag of frozen sugar snap peas will also work in a pinch, when fresh ones are not easily accessible (or out of season).

      Sugar snap peas growing in our backyard raised bed garden.

      Prepare The Sugar Snap Peas

      If using fresh sugar snap peas, you will need to remove the stem ends (and discard them) before cooking.

      Boil the sugar snap peas in water for 3-4 minutes, or until they become crisp-tender.

      If using frozen sugar snap peas, cook according to package instructions, or until they become crisp-tender.

      Fresh sugar snap peas need to have the stem ends removed before cooking.The sugar snap peas are boiled for 3-4 minutes until they become crisp-tender.

      Prepare the Toasted Breadcrumb Topping

      TIMESAVER TIP: Toast the breadcrumbs while the sugar snap peas are boiling, so they’re ready when the snap peas are done cooking.

      Melt butter on Medium heat in a large skillet. Add plain breadcrumbs to the skillet and stir, to combine them with the butter.

      Continue to cook, stirring often, for 3 minutes. The breadcrumbs will lightly “toast” and turn deeper brown in color as they cook.

      Breadcrumbs are added to melted butter in skillet and toasted for 3 minutes.As the breadcrumbs cook, they become toasted and browned in the butter.

      Add finely grated Parmesan cheese, salt, lemon zest and chopped fresh herbs to the toasted breadcrumbs. Stir to combine, and turn off the heat.

      The herbs I use are parsley, oregano and thyme, which I grow in pots in our backyard. This combo happens to be my favorite for this dish!

      NOTE: You may have a different fresh herb combination you enjoy… by all means give it a try! Keep the total quantity of chopped herbs in line with the amount listed in the printed recipe below. 

      Parmesan cheese, herbs, salt and lemon zest are added to toasted breadcrumbs.

      Serve The Parmesan Crumb Sugar Snap Peas

      As soon as the sugar snap peas are finished cooking, remove them from the saucepan using a slotted spoon or strainer to drain the water.

      Spread the sugar snap peas on a serving plate. Immediately sprinkle the toasted, seasoned breadcrumbs over the top. The breadcrumbs will slightly adhere to the wet, drained snap peas.

      Breadcrumb topping is added to the top of cooked sugar snap peas.

      Serve the Parmesan crumb sugar snap peas immediately (while hot), and enjoy the wonderful flavors of this simple, yet delicious side dish.

      We enjoyed this served with fresh corn on the cob and Grilled Garlic Butter Halibut (topped with mango peach salsa). It was a fantastic meal!

      Parmesan crumb sugar snap peas, served on a white platter.The Parmesan crumb sugar snap peas, on plate with corn and grilled halibut.

      I hope you have the opportunity to make this delicious vegetable recipe! It is really simple to make, and I think you will really enjoy it.

      Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More VEGGIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious vegetable dishes to explore, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: “Food Network Magazine”, December 2020 issue, page 156, published by Hearst Publications

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Parmesan Crumb Sugar Snap Peas
      Prep Time
      10 mins
      Cook Time
      4 mins
      Total Time
      14 mins
       

      Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

      Category: Vegetable Dish
      Cuisine: All Cuisines
      Keyword: Parmesan crumb sugar snap peas
      Servings: 3
      Calories Per Serving: 113 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¾ pound sugar snap peas stems removed
      For Topping:
      • 2 teaspoons butter
      • 2 Tablespoons plain breadcrumbs
      • 2 Tablespoons grated Parmesan cheese
      • 1½ Tablespoons chopped fresh mixed herbs parsley, thyme, oregano *see NOTE below
      • ¼ teaspoon grated lemon zest
      • ⅛ teaspoon kosher salt
      US Customary - Metric
      Instructions

      1. If using fresh sugar snap peas, remove stem ends (discard) before cooking. Boil in water for 3-4 minutes, or until they become crisp-tender. If using frozen sugar snap peas, cook according to package instructions, or until crisp-tender.

      2. TIMESAVER: Toast breadcrumbs while sugar snap peas cook. Melt butter on Medium heat in large skillet. Add breadcrumbs; stir, to combine. Cook, stirring often, for 3 minutes. Breadcrumbs will "toast" and brown as they cook.

      3. Add Parmesan cheese, salt, lemon zest and chopped fresh herbs to toasted breadcrumbs. Stir to combine, then turn off the heat.

      4. When sugar snap peas are done cooking, remove them from pan using slotted spoon or strainer to drain water. Spread snap peas on a serving plate. Sprinkle toasted breadcrumbs on top. Serve immediately, and enjoy!

      Recipe Notes

      NOTE: I use a combination of fresh chopped parsley, thyme and oregano. The total amount of combined chopped herbs is 1½ Tablespoons. If substituting other fresh herbs, be sure to use the same total amount.

      Nutrition Facts
      Parmesan Crumb Sugar Snap Peas
      Amount Per Serving (1 (1/3 of total))
      Calories 113 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 2g13%
      Trans Fat 0.1g
      Polyunsaturated Fat 0.4g
      Monounsaturated Fat 1g
      Cholesterol 10mg3%
      Sodium 231mg10%
      Potassium 258mg7%
      Carbohydrates 14g5%
      Fiber 3g13%
      Sugar 5g6%
      Protein 5g10%
      Vitamin A 1513IU30%
      Vitamin C 71mg86%
      Calcium 94mg9%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.