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Garden Vegetable Recipes
MAKING 1. In a food processor blend parsnip to rice texture. 2. Take it out in a mixing bowl and add red onion garlic cilantro extra virgin olive oil cumin and tamari sauce. 3. Add sea salt and mix parsnip rice well. SERVING 4. Serve it with mashed potato.
Spanish Parsnip Rice
Chill a 6 cup charlotte mold in freezer. Cook green beans 7 minutes in covered saucepan in just enough unsalted boiling water to cover. Drain well reserving cooking liquid. Transfer beans to small bowl cover and refrigerate. Boil reserved cooking liquid over
Terrine of Garden Vegetables
In a 1 1 2 quart glass baking dish microwave margarine on High for 30 seconds. Add asparagus basil and pepper mix well. Cover. Microwave for 3 minutes. Add mushrooms cover. Microwave for 3 minutes. Add tomato cover. Microwave for 1 1 2 minutes longer. Season
Microwave Garden Trio
GETTING READY 1 Preheat the oven at 325 degrees. 2 In a heavy over proof dish without buttering it place all the vegetables. MAKING 3 Season the veggies with spike salt parsley and pepper. 4 Cover the over proof dish. FINALIZING 5 Place the dish into oven for
Baked Garden Vegetables
Clean the potatoes onion eggplant garlic and parsnips and cut into 1 inch cubes. Place the vegetables olive oil salt rosemary basil paprika and cayenne pepper in a large bowl toss to combine. Spoon into a 9x13 inch baking dish. Bake uncovered at 425 degrees
Roasted Garden Vegetables
1. Preheat the oven to 425 F and spray 2 baking sheets with the cooking spray. In a large bowl blend together the mayonnaise onion and mustard. Add the vegetables and toss to coat. 2. In a large self sealing plastic bag toss the bread crumbs with the cheese.
Crunch Baked Garden Vegetables
Place 1 to 2 inches of water and steamer basket in large saucepan bring water to a boil. Add green beans and carrots cover. Steam 10 minutes or until vegetables are crisp tender. Place vegetables in serving bowl. Add butter and dill weed mix lightly. Season
Garden Vegetable Medley
Arrange vegetable slices in a shallow glass dish. Shake remaining ingredients except salad greens in a covered jar pour over vegetables. Refrigerate covered 30 minutes stir occasionally. Drain marinade can be strained and refrigerated for use again. Serve
Garden Vegetables In Sweet Seasoned Vinegar
In top of double boiler over simmering water whisk together yogurt lemon juice egg yolks mustard salt pepper and hot pepper sauce cook stirring constantly for 8 to 12 minutes or until sauce is thickened and coats back of wooden spoon. Taste and adjust
Finishing Touches For Garden Vegetables
Cook and prepare as for spinach. Chop finely with butter and pinch nutmeg. Reheat and serve as vegetable or serve cold with salad. It has high nutritive value.