Veggies

Vegetables
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228 Pins
 11h
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Ugly Vegan Kitchen - Spinach Cannellini Bean Orzo Chilis, Vegetarian Meals, Pasta, Healthy Recipes, Vegetable Recipes, Cannellini Beans Recipes, Cannellini Beans, Veggie Recipes, Bean Recipes
Spinach Cannellini Bean Orzo
Ugly Vegan Kitchen - Spinach Cannellini Bean Orzo
Whole Baked Mushrooms in Parmesan Cream Sauce are rich and creamy with a crispy top of Parmesan and panko bread crumbs. Indulgent and perfect for a special dinner. Thanksgiving, Side Dishes, Dips, Parmesan Cream Sauce, Garlic Mushrooms, Side Dish Recipes, Side Recipes, Cream Sauce Recipes, Side Dishes Easy
Baked Mushrooms in Parmesan Cream Sauce
Whole Baked Mushrooms in Parmesan Cream Sauce are rich and creamy with a crispy top of Parmesan and panko bread crumbs. Indulgent and perfect for a special dinner.
Recipe of the Day: Beans, Greens and Cream 🫘 Beans and greens are a wonderful combination—the creamy white beans pair beautifully with tender spinach, then the dish is bound together with a rich cream sauce laced with dill Havarti and tangy lemon zest. Serve this dish with toasted crusty bread for dipping and sopping up every last bit of sauce. If you can’t find navy beans, use any small creamy white bean, such as cannellini or Great Northern. Entrées, Meals, Recipes, Cooking, Foods, Veg, Recetas, Healthy
Beans, Greens and Cream
Recipe of the Day: Beans, Greens and Cream 🫘 Beans and greens are a wonderful combination—the creamy white beans pair beautifully with tender spinach, then the dish is bound together with a rich cream sauce laced with dill Havarti and tangy lemon zest. Serve this dish with toasted crusty bread for dipping and sopping up every last bit of sauce. If you can’t find navy beans, use any small creamy white bean, such as cannellini or Great Northern.
The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots Recipe Pork Recipes, Pork, Winter, Grilled Brussel Sprouts, Brussels Sprouts Recipe, Sauteed Brussel Sprouts, Brussel Sprouts
The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots Recipe
The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots Recipe
Cauliflower au Gratin Cauliflower Gratin, Potatoes Au Gratin, Sweet Potato Casserole, Baked Dishes, Roasted Cauliflower, Califlower Recipes, Cauliflower
Cauliflower au Gratin - Wyse Guide
Cauliflower au Gratin
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1h 20m
Roasted Carrots with Dates and Pistachios Thanksgiving Recipes, Roasted Carrots, Carrots And Dates, Roasted Vegetables, Veggie Sides, Seasoning Recipes, Veggie Side Dishes
Roasted Carrots with Dates and Pistachios - Wyse Guide
Roasted Carrots with Dates and Pistachios
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40m
Nutrition, Stir Fry, Dessert, Snacks, Avocado, Diet And Nutrition, Stir Fry Recipes
Please Your Palate With This Japanese-Style Celery Stir-Fry That Uses Chili-Infused Oil
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15m
Microwave Lemon Garlic Broccoli | Food.com Rezepte, Zucchini Recipes, Broccoli, Garlic Broccoli, Wrap Recipes, Veggie Dishes
Microwave Lemon Garlic Broccoli Recipe - Food.com
Microwave Lemon Garlic Broccoli | Food.com
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35m
Bacon, Roasted Bacon, Oven, Onion, Roast, Green Onions, Canola Oil
The Capitol Grille Soy Glazed Brussel Sprouts
Take zucchini to another level with sweet plum tomatoes and Gouda cheese #bakedzucchini #goudacheese #zucchinirecipes #sidedishrecipes #vegetarian #healthyfood #southernrecipes #southernfood Gouda, Courgettes, Zucchini Recipes Baked, Zucchini Tomato, Easy Zucchini Recipes, Broccoli Cheese Casserole Easy, Squash Recipes
Baked Zucchini with Tomatoes and Gouda Cheese
Take zucchini to another level with sweet plum tomatoes and Gouda cheese #bakedzucchini #goudacheese #zucchinirecipes #sidedishrecipes #vegetarian #healthyfood #southernrecipes #southernfood
Pesto, Ideas, Garlic, Zucchini Fritters Recipe, Zucchini Fritters, Veggies, Zucchini, Fritter Recipes
Zucchini Fritters with Pesto Aioli | zucchini, seed, garlic powder, fritter, recipe | *NEW ZUCCHINI FRITTERS RECIPE* - PRINT the recipe: https://www.wyseguide.com/zucchini-fritters-pesto-aioli/ When zucchini is in season, it’s usually... | By Wyse Guide | It's zucchini season and if you don't grow it, your friend might and if they don't, someone you know is going to have an abundance of this if nothing else at the grocery store and let me tell you these zucchini fritters with a quick pesto aioli to put on top are the way to go. They're nostalgic, they're delicious but guess what? They're really quick and you're going to love 'em. So, let's put some together so you can see how easy they are and make 'em too. A zucchini fritter is really simple. It doesn't have a ton of things that go into it and that's why it can be made anytime. Now, these are things that my grandma always made and at first, it sounds gross. When you're a kid, you're like, zucchini. No, thank you but then, after it's fried and after it's a little pancake, the world all makes sense and a zucchini fritter is totally something we start asking grandma to make. She also made these really good leftover mashed potato pancakes. So good but these are a close second and they're one of my favorites. So, we're going to start with zucchini. Now, so zucchini comes in all sizes. You can go really small which is what I usually like to use. You can get this one's more of a medium and then sometimes if you're growing it, you're going to get a big boat. It's like a Cadillac. It's massive and those of you definitely want to cut in half and take the seeds out of which I'll even do on this one too just to show you. The reason you do that is a lot of the pithy water content can sit in those seeds in the middle. So, even on these, see how all of that seediness which would hardly be there on a small one. I like to take this out because I think it adds just one a lot of water and it just kind of takes a lot of the flavor out. Now, zucchini, you're going to say, well, it doesn't have a lot of flavor. It doesn't. You're right. On it's own, it doesn't but this is just kind of this like wet, mushy middle that you don't want. So, that's why we actually just go in and when you do this, you take out all that. You don't really squeeze this or anything. We're just going to shred it. So, I'm going to take a small shredded. I'm just going to start shredded it. Now, you're noticing I washed it but I did not peel it. Why? I don't like to hide what's going into something eating. I like the peel. For one, I think it's extra fiber and nutrients but also I like the look of it. So, I'm going to shred this until I get what I need and then we can just put together the fritter. I'm finished shredded this. Now, you can use a big box grater. You can even use a food processor with that shredded attachment blade if you want to. Whatever makes you feel comfortable but that's really all it is and all the simplicity that is needed here. You know, zucchini can be a chameleon. There are people that make relish out of zucchini like a pickle relish. You can make pickles out of zucchini. You can also just make really good baked goods but this is just a really way to use it and kind of make it into a meal or at least a side component of a meal. So, first what we're going to do is take a couple eggs and I like to put them in here first because I really want to make sure I get them beat up because once you put everything else in, it can be hard to beat them. So, I'm going to take my little whisk and just beat them until they're combined. This will just make it easier then and once they're combined which doesn't take long at all. We're going to add the zucchini. You know, I have such memories of making them and food is a memory. We love to, you know, just kind of put together the best moments that we had with food and remember them and that nostalgia can sometimes dictate what something is and so for me, these are that major food memory that we would make lots of zucchini cake. We would make zucchini bread but when we made these, it was like my favorite time in the garden year when we could use those. So, to this now, I also want to have a little bit of omph. So, we're going to add some scallion. Now, the reason I'm using some scallion or green onion instead of just onion is the astringency of onion can be a little much. So, instead, I like how these scallions have a little bit of a lighter sweeter flavor. Think almost like a scallion pancake but not. It's that same idea. So, what I'm doing is just giving them a nice chop. You can see I even cut them once down the middle just to make sure they started getting a little bit better size and I'm getting a little bit of the greens because I think the greens can add kind of some nice color and if you want to, you can run your knife through it a few times to get them fine but I don't mind seeing them again. I don't think food should ever be hidden or in greens, vegetables. I don't like the idea of hiding them with I want people to see what they're eating so they can taste what they're eating because we first see it with our eyes then we taste it so now that that's in there we can start adding the other components so we really want to make sure this has good flavor so we're going to do some black pepper pretty simple we're going to do some garlic powder and I'm doing garlic form because again the astringency of fresh garlic can be a little much for this so I want it to just be a nice light garlic flavor and that's what the powder will do we definitely need some salt that's like a must because that zucchini just soaks up that salt and now we're going to this all together before we add the really dry ingredients. We're going to maybe more make it tight. So, I'm just going to take this and start whisking all this together and it doesn't take long to whisk that together. Obviously, zucchini has a lot of moisture in it and we're going to counteract that with just simplicity here, some flour and then, of course, some Parmesan cheese which I roughly grated my food processor. So, you can do a fine grate if you want to too but what this is going to do is add a lot of flavor but also act as another binder. So, you have both that flour and the cheese binding it together and that to me is one of my part. So, already I'm smelling that Parmesan cheese. That to me is the kicker and then you get that flour that's starting to, see what we're getting now? We're getting like a pancake batter and that's exactly what you want. So, I'm going to just finish stirring this up, get some oil heating, and we're going to start making these and you can see it makes a nice, thick batter and guess what? You're going to see me in a real moment here in the kitchen. What did I forget? I kept a lid on my baking powder. So, I forgot the baking powder. You usually add this with the flour with the dry ingredients. We're going to put it in now and guess what? You're going to see how mistakes can still out. So, I'm going to mix that in which is pretty simple and quick and this is what you want. You want a nice, tight batter because what actually happens is some of that zucchini which has a lot of water content comes out into it and makes it just perfect. So, I have some oil that I've been heating. So, I thought we could go over. I'm going to put the oil back on because it got a little warm and we're just going to start making this. That's how simple this is. Now, grandma would do it in an electric skillet. She'd get out her electric skillet, put it on the counter. We're going to do it in just a skillet with some oil and I have it heating because that to me is the always the easiest way to get it to go and you hear that sizzle. So, once you put them down in, you just want to press em out into just a rough pancake shape now this is not a perfect pancake shape no no this is just like a fritter irregular imperfect shape and that's what you want so once you put them in you can even if you want make your rounds and then just use your spatula to slightly press them down and we're just going to cook until they're golden brown each side which will finish cooking the sinners too and we'll be taking them off until they're all done so I'm just ready now to flip the last one here and I want to show you you cook them until they're just nice and golden brown on one side flip them over that one didn't get quite as dark as it should have so we'll probably flip it back but you can see when you flip them see how nicely they just flip over that's why you have that oil in there I've been trying to regulate that temperature you want to make sure it's you know at that medium level which takes a little bit but make sure you heat if you're using like I am a stainless steel pan one question I always get is how do things not stick to it whether you're doing eggs or protein fritters it's making sure you preheat the pan with whatever oil using. So, I'm just using a neutral oil, meaning an oil that doesn't have flavor and I want to make sure I heated that oil in the pan beforehand and got it hot before I started cooking these. If you put it in at the wrong temperature, like if it's too cold, they want to stick a lot more. Also, just like on a protein, I don't want to flip em until I notice they want to release from that bottom of the pan. That to me is super important. So, what I'm doing with this last batch, you can see is just making sure they get nice color. They're not quite there yet. So, what I want to show you is what we have, I've been putting a rack and then, I have them on top. So, you can put this right into like a 200-anddegree oven Fahrenheit and let them just stay warm until they're all done just like you would a pancake. So, now when these are all finished, we'll just quick make a sauce. We'll be ready to eat. These are all finished and you can see they're beautiful. They're brown. They're crispy on top. That's what you want on both sides actually not just on top and this is, okay, so when I was little, we would have this with ketchup and that's probably how grandma got us first to eat them but and you would douse on the ketchup or dip it in the ketchup. Still love it that way but to elevate it, I really move towards more of a, yeah, basil pesto aioli which is my favorite. So, what we're going to do is take mayonnaise. Now, I make homemade mayonnaise. You can see my recipe on my website or just use your favorite one and then to that, I'm using, again, a homemade pesto. I freeze my pesto and so I have it all year long even though it is pesto season again. So, I'm going to mix these two together and you can use any type of pesto you like and look how beautiful this is going to look. You just want to stir it together. Now, depending on your pesto depending on your mayonnaise Always taste it just to make sure the seasonings are right. This is also really good by the way to use. It's getting to close to BLT season. Use this on your BLTs. It just it steps it up a level. I just want to taste a little bit. It's good and a little bit of salt just to make sure and then it's all ready to go so now we have one of my favorite side dishes or to me really it's perfect to have a lunch you even have a side salad with it and serve this with your salad however you like it and you want to put that pesto right on top I mean believe you could even you know what I have some fresh basil right here you could put some basil with it too since we're doing that with the pesto you can kind of just toss on some beautiful shards of basil there's no reason not to and you know, I do have those tops of the scallions, those green onions. You can chop those up if you want and just kind of put a few of those on. Obviously, you don't need to go to that much work but you deserve the work. Even if it's just you you're cooking for, you always deserve the extra step to make it look good 'cuz you know it's going to taste good. So, you gotta take that extra step and make it look beautiful too. It's good. It is what it is. It's delicious. It is a zucchini fritter and it has that delicious pesto mayo on top which is so good and I love the crispiness of it and I love the food memory it brings right away. You know, you don't need to find ways necessarily to use up ingredients but if you happen to have zucchini and you've made your cakes, you've made your breads and you just want something that's just homey and nostalgic and good. You make a zucchini fritter. You enjoy it. You can use you can reheat these the next day. Just crisp them in the oven a little bit or on a skillet again just until they get crispy. You won't be sorry you made them. So what I hope you do with this I hope you make zucchini fritters because it's easy and it's delicious. What I also hope you do is share this video around because when you share these videos of course it helps me but it helps others see that good food is easy to make at home is doable if I can do it anybody can do it and that's what I always hope you see. So as always check my website Wise Guide. com for this recipe where you can print it off and all my other recipes until Next time, who knew you're going to find another way to make zucchini worthwhile? This is it.
giant stuffed artichoke on black background Vegetable Side Dishes, Vegetable Dishes, Best Artichoke Recipe
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Apps, Desserts, Stuffed Peppers, Cooks Country Recipes, Vegetable Sides
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OVEN ROASTED ZUCCHINI WITH FRESH TOMATO SAUCE: HOMAGE TO THOMAS KELLER - A Woman Cooks in Asheville Tomato Sauce, Roast Zucchini, Tomato Recipes
OVEN ROASTED ZUCCHINI WITH FRESH TOMATO SAUCE: HOMAGE TO THOMAS KELLER - A Woman Cooks in Asheville
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50m
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