venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
nch) pieces.
Place all vegetables in a roasting dish in
ours.
For burgers and vegetables:.
Heat 2 tablespoons oil
week.
To prepare vegetables, combine half the mariniade with
months.
To prepare vegetables, pour olive oil in a
hicken on warm platter; arrange vegetables around chicken.
Spoon some
arge bite size pieces. Toss vegetables with garlic, oil, herbs, salt
killet and cook the frozen vegetables for 4-5 mins until
ins.
Meanwhile, for pickled vegetables, mix together cucumber, carrot, chili
lace fish in oven with vegetables and bake for further 10
Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables.
*Use a combination of broccoli flowerets, cauliflower flowerets, sliced carrots and sliced celery.
Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage. For dessert serve fruit kabobs with yogurt and/or light whipped topping.
Meanwhile to make maple vegetables, line a baking sheet with
Combine pork in a medium bowl with ginger, chopped cilantro and vinegar. Cover; refrigerate 1 hour.
Heat half the oil in a wok on high heat. Stir-fry pork mixture, in batches, until pork is cooked through. Remove from wok.
Heat remaining oil in wok. Stir-fry vegetables until just tender. Remove from wok. Return pork to wok with sauce; stir-fry until heated through. Return cooked vegetables to wok with spinach, bean sprouts and cilantro leaves; stir-fry until spinach just wilts.
Place noodles in a large heatproof bowl. Cover with boiling water then stir to separate strands with a fork. Drain.
Oil a wok and place over medium-high heat. Stir-fry vegetables, mushrooms and chilies until vegetables are tender. Add noodles and harissa paste. Stir-fry until hot.
Drizzle the turbot fillets with lemon juice and coat with the seasoned flour. Fry the fillets in 3 tbsp of olive oil for about 2 mins each side.
Fry the vegetables briefly in 1-2 tbsp of olive oil. Add the fish stock and wine. Add the butter and bring it to a boil over low heat for 2 mins. Add the herbs and season to taste. Serve the turbot and vegetables garnished with reserved herbs and lemon.
ver medium-high heat. Add vegetables and 1 tbsp water. Cook
Heat a grill pan or heavy-bottomed skillet on high heat. Brush each side of steaks lightly with oil. Sear steaks, until moisture begins to pool on surface (a few mins for medium depending on thickness). Turn and cook on second side until steak feels \"springy\" when pressed with the back of tongs.
Transfer steaks to a platter. Cover with foil. Let stand for 3-5 mins. Serve steaks with mixed vegetables, accompanied by a little pesto sauce.
Heat oil in a wok over high heat. Stir-fry vegetables for 1-2 mins, add sauce and cook for 1-2 mins, until almost tender and sauce thickens. Serve with spring onions.
Preheat oven to 350\u00b0F. Lightly grease a 6-cup casserole dish.
In a large bowl, combine pasta, tuna, vegetables, sour cream, beans, olives, parsley and lemon juice. Season to taste.
Spoon into prepared dish. Sprinkle with combined cheeses. Bake for 15-20 minutes, until golden.
Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
Turn heat down and add cream cheese salt and pepper.
Stir until cheese has completely melted and mixed into sauce.
Pour sauce over veggies and sprinkle the top with the parmesan cheese.
Bake at 350 degrees F for 30 minutes.