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Green Bean Artichoke Heart Recipes
Enjoy this light colorful and super tasty dish great for a dinner with friends the vegetarian paella MAKING 1. Take a large non stick pan and drizzle little oil add a clove of garlic chopped spring onion and less than 1 cup of broth followed by pinch of salt
This fall season why not try out this unique fish salad. Chef Maxwell makes this tilapia salad with plenty of green leaves and a flavorful dressing made of fresh basil garlic red wine vinegar and olive oil. Watch this interesting video to make a special salad
In the mood for a nice late summer salad In our next episode Chef Maxwell shows us his mix of fruits and vegetables topped with tuna steak and vinaigrette dressing. GETTING READY 1. In a bowl combine cider vinegar salt black pepper garlic Dijon mustard lemon
How about hummus wraps for lunch Here is a really simple recipe video showing you how to make the hummus as well as the wraps. The main ingredient in making the hummus is the garbanzo beans. The wrap is made in a whole grain tortilla and filled with vegetables
Tortilla Wraps with Hummus and Vegetables
GETTING READY 1. Blanch in boiling water the carrots and cauliflower separately for 4 to 5 minutes and French beans for 2 to 3 minutes. Placing the vegetables in a colander and then dipping into a large pan of boiling water will save you time and effort. 2.
Macaroni and Vegetable Salad
In large mixing bowl combine tomatoes and onion. Set aside. Unwrap beans and place on plate. Microwave at High for 3 to 4 minutes or until defrosted. Let stand for 5 minutes. Repeat for artichoke hearts. In 1 1 2 quart casserole combine broccoli squash and
Vinegar Marinated Vegetables
GETTING READY 1 Mustard Vinaigrette In a small bowl whisk the mustard and vinegar together with a wire whisk. 2 Gradually whisk in the oils. 3 Season with salt and white pepper to taste. MAKING 4 Salad In a small skillet heat the olive oil over a medium heat.
Chopped Vegetable Salad
Place water in 4 cup measure. Microwave at High for 5 1 2 to 7 1 2 minutes or until water boils. Place bulgur in medium mixing bowl. Add boiling water. Cover and let stand for 30 minutes to soften. Drain and press out excess moisture. Set aside. In 2 quart
Simmered Beans and Artichokes
Paella is a robust dish of various seafood meats and vegetables in various combinations but always with Saffran flavouring and adding a lovely fragrance and colour to the rice. hat to drink with paella With a seafood paella try a Freixnet Cava or whites like
A meatless twist on a traditional Spanish stovetop dish. One of those great paella recipes. 1. Heat oil in 12 inch skillet over medium high heat. Cook onion and garlic in oil 3 to 4 minutes stirring frequently until crisp tender. 2. Stir in broth and rice.
Artichoke and Kidney Bean Paella
The Antipasto toss is a classic Italian salad. It is a combination of wonderful ingredients like olives beans and pepperoni dressed up with artichoke hearts and hard boiled eggs to top it all. A healthy appetizer the salad is truly refreshing. Enjoy a
GETTING READY 1 Wash and trim the ends of beans. Remove strings. Cut them in 3 inch pieces. MAKING 2 Take a saucepan and boil 1 cup water in it. Add beans and bring mixture to a boil. Reduce heat and simmer uncovered for about 5 minutes. Drain and cool. 3 Trim
Tossed Vegetable Marinade
MAKING 1 In a pan heat water and steam potatoes for 15 minutes until tender. 2 Let stand until warm to handle. Make thin slices. 3 Keep aside in a big bowl. 4 In a pan boil water add beans and blanch for 5 minutes. 5 Drain out the beans and add to the potatoes
Green Beans and Peppers
Cook noodles in salted water and drain. In the meantime saute garlic and onions in butter until wilted add flour blend over heat and add milk. Cook stirring constantly until thickened and smooth add tuna sherry and salt and pepper to taste. Other ingredients
Tuna Noodle Casserole
GETTING READY 1 Under cold running water rinse the artichokes in order to remove any salty taste left over from the can liquid. 2 Drain and pat dry the artichokes on paper towels. Cut them into bite sized pieces and transfer to a bowl. MAKING 3 With the help
Artichoke and Tomato Salad
Combine boiling water and saffron cover and let stand 10 minutes. Coat a large saucepan with cooking spray add olive oil. Place over medium high heat until hot. Add garlic and saute 1 minute. Add green onions red pepper and artichoke hearts saute 5 minutes.
MAKING 1. In a large bowl mix the first 8 ingredients. Toss very lightly and keep it aside. 2. In a jar mix the rest of the ingredients. 3. Cover the jar very tightly and shake well. 4. Pour the marinade on the vegetables and cover it. 5. Chill overnight and
Marinated Vegetable Patch Salad
MAKING 1 In large Mason jar add all the dressing ingredients together. 2 Tightly cover the jar shake vigorously and refrigerate until needed. 3 In a large bowl add the potatoes beans artichoke hearts and onion together. 4 Pour over 1 cup of the garlic dressing
Salad Nicoise Using Tarragon Vinegar
MAKING 1 Inside a large salad bowl apply the bruised garlic clove line with the lettuce leaves and place the coarsely chopped lettuce leaves at the bottom. 2 In a mixing bowl mix the celery cucumber French beans and artichoke hearts together. Then spoon the
Mash potatoes gradually add milk. Beat in next 5 ingredients. Line a greased 9 inch pie plate with 2 3 of the mixture reserve remainder for top. Cook shrimp in oil till tender and pink about 5 minutes drain arrange on potatoes. Top with artichoke hearts olives
Brazilian Shrimp Pie
1. Assemble the mise en place. 2. To make the tart pastry cut the butter and shortening into tablespoon sized pieces. Wrap the butter and shortening separately in plastic wrap and freeze for 30 minutes. 3. Combine the flour and salt in the bowl of a food
Provencal Vegetable Tart With Seared Tuna
GETTING READY 1. Slice the onion thinly and keep aside. 2. Slice and dice the green pepper. 3. Preheat the oven to 350 F. MAKING 4. In a pan in olive oil cook sliced onion until it is transparent without letting it do not allow the onion to brown. 5. In a pan
On a greased rack in a broiler pan broil steak 4 inches below heat until browned on outside but still rare in center about 5 minutes per side . Meanwhile in a large bowl combine vinegar oil mustard salt and pepper blend with a wire whisk until well mixed.
Steak & Vegetable Salad
GETTING READY 1 Combine the first 5 ingredients cover and chill overnight. 2 Blend salad oil tarragon vinegar lemon juice garlic sry mustard sugar salt and pepper to prepare the dressing. MAKING 3 Drain vegetables and reserve the dressing 4 Take a bowl line
Mediterranean Potato Salad
Place steak on greased rack of a broiler pan. Broil 4 inches below heat turning once until browned on outside but still rare in center cut to test about 10 minutes. Meanwhile in a large bowl combine vinegar oil mustard salt and pepper whisk until well mixed.
Steak & Vegetable Salad
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