We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This vegetarian entrée with curry sauce would also be delicious served with lamb or shrimp.
- 3 tablespoons vegetable oil, divided
- 1 small onion, chopped (about 1 cup)
- 1 small carrot, peeled, chopped
- 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
- 1 1-inch piece unpeeled fresh ginger, thinly sliced
- 1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
- 2 tablespoons curry powder (preferably Madras)
- 2½ tablespoons all-purpose flour
- 2 cups fresh carrot juice
- 1½ pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
- 5 tablespoons vegetable oil, divided
- 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
- 1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
- 1 15–16-ounce can garbanzo beans (chickpeas), drained
Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper.
Do Ahead: Curry sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
Preheat oven to 400°F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cut kernels off corn cobs; discard cobs. DO AHEAD Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
Combine hot vegetables and hot curry sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.
Nutritional ContentOne serving contains: Calories (kcal) 546.3 %Calories from Fat 44.9 Fat (g) 27.7 Saturated Fat (g) 2.3 Cholesterol (mg) 0 Carbohydrates (g) 68.2 Dietary Fiber (g) 12.8 Total Sugars (g) 17.1 Net Carbs (g) 55.4 Protein (g) 14.6 Sodium (mg) 128.6Reviews Section
Garden Vegetable Ragout
Today’s delicious Garden Vegetable Ragout was fully inspired by (as you can guess from the recipe name) a garden full of fresh vegetables!
A “ragout” (pronounced ra-gu) is French for a main dish stew and it comes from the word ragoûter, which means “to revive the taste.”
Our recipe today is a mix of sweet potatoes, mushrooms, carrots, green beans, onions, zucchini, fennel, roasted red peppers and spinach – all simmered together to create a wonderfully rich and flavorful stew.
This garden vegetable ragout is so hearty it makes a wonderful meatless meal – especially served over soft polenta like we show in our photos. But it can also be served by the spoonful as a topping on rounds of toasted bread and served as a delicious appetizer.
You can, of course, modify the ragout based on whatever vegetables you have growing in your garden or that you find at your local market.
Thai Green Curry with Summer Vegetables
This green curry with summer vegetables uses all of your farmer’s market or CSA finds and pairs them with the spice and subtle sweetness of Thai flavors.
It’s official: we are outnumbered.
I really think they might stage a mutiny after the way I’ve stuffed them into all the crevices of my fridge. I mean, if it were me…I’d be mad.
If I disappear due to zucchini coup d’etat, you’ll know who to blame.
My CSA, that’s who!! It’s been loading me up with all sorts of summer jewels and my sad not-quite-full-sized-fridge’s crisper drawer just can’t handle it all. So the zucchini has to hang out next to the milk and the swiss chard pretty much gets it’s whole shelf because WHOA that bunch was extra large. We’re talking dinosaur-sized here.
I have to admit I had to laugh when I found out this month’s Recipe Redux theme involved making a recipe with fresh July fruits or veggies. As if I had a choice!
It is an eat or be eaten world here, folks. And I’ll be darned if I let a few summer squash take me down.
Granted, curry seems like kind of an oddball choice for summer, but hear me out! First of all, it’s a great way to use up everything in your fridge – just throw it into a pan, make the curry sauce, and call it a day.
Second of all, THIRTY MINUTE MEAL. Seriously.
Fourth of all, curry eating is not “seasonal”…it’s a lifestyle. And one that I endorse. Wholeheartedly.
Check out how the other Recipe Redux’ers used summer veggies here:
I used zucchini, swiss chard, and corn in this because that’s what I had lurking suspiciously in my fridge’s darkest alleyways…but you should use whatever you have on hand! Or whatever looks most like it’s ready to stage a revolution. It’s all good.
Lightly caramelized lemon slices and fried capers bring their unique flavor to this meal.
Here's the perfect picnic salad the ingredients can be prepped ahead and tossed together just before serving.
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic is my favorite marinade for lamb.
Warm Chocolate Cheesecake
This is an easy and impressive dessert for a summertime dinner.
Green Bean Casserole Moderne
Don't just think of this as a holiday side, my fresh version is so hearty it qualifies as a vegetarian entrée.
Fried Catfish BLTs
Here I've bulked up the traditional BLT with a slice of crispy catfish to make a hearty meal.
Pork Sliders Asian Style
I give suggestions for substitutes if you don't like the fresh cilantro in the mayo.
Seared Hanger Steak with Mustard Basil Butter
These delicious steaks are not easy to find but worth it.
Carrot Fettuccine with Spicy Shrimp
This substitutes luscious carrot shreds for pasta.
Cool Summer Drinks
These special drinks say "Summer's arrived." Find links to the recipes here.
Tuscan Spinach and Ricotta Dumplings
Here is a simple comfort food for any time of the year.
Giant Stuffed Mushrooms
These are a giant version of a recipe my Mom used to make as a side dish.
I’ve noticed a trend in my little posts here. Tuesday is, for all intents and purposes, my Saturday. And, after a few days working in the bar, I want to stay in and cook healthy food. Also, Tuesday is usually the day of the week when there is the least going on. So, I usually fall back on a post about going to the Farmer’s Market, buying some vegetables and stealing a recipe from epicurious. And today is no different!
I’m always on the lookout for a new grain. And here is farro.
- 1 cup farro (Whole Foods)
- 2 large heirloom tomatoes
- 1 small cucumber
- 1 clove garlic, finely chopped
- 1/2 small red onion, cut into 1/2-inch pieces
- 2 tablespoons pine nuts
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- Juice from 1 lemon
- 3/4 cup chopped fresh parsley
- 1/2 small jalapeño chile, seeded and finely chopped
Really Thanksgiving? You’re two days away already? It’s probably going to be a mob scene at the Farmer’s Market and the grocery store today. So, I’m going to make this snappy. I already posted about the Bread Stuffing with Crawfish, Bacon and Collard Greens. Speaking of snappy, I’m thinking about these snap beans:
And check out these delicious seasonal specials Satsuma is cooking up for the Blue Plate Special: Curried Pumpkin Soup, Turkey Sandwich on Ciabatta, Kale and Chard Salad, Apple Pie, Pumpkin Pie, Quiche and Hot Apple Cider.
Summer vegetable ragout
Summer Winter Side Dishes Soups & Stews Special Diets. Dump the tomatoes in and stir to release juice (again, this keeps everything from sticking). Then refresh in cold water and drain. Summer Vegetable Ragout Ingredients • Asparagus, snap peas, green beans fava beans, wax beans, peas, Bok choy, Swiss chard (leaves and stems cooked separately), celery • Shallots, leeks (white parts only), zucchini, yellow squash, pattypan • Squash and carrots. for 6-8 mins, turning regularly, until the Cara Mangini offers a handful of simple yet flavorful preparations for string beans in “The Vegetable Butcher” (Workman, 2016), including Summer Bean Ragout. Crecipe.com deliver fine selection of quality Grilled sirloin steak with summer vegetable ragout and steak fries recipes equipped with ratings, reviews and mixing tips. Preheat oven to 400°F. 1 tablespoon chopped fresh rosemary. Summer Vegetable Kabobs > Directions: Make the ragout In a fry pan over medium heat, warm the olive oil. Freshly ground black pepper. Polenta with Summer Vegetable Ragout is rated 5.0 out of 5 by 1. y_2020, m_12, d_4, h_16 bvseo_bulk, prod_bvrr, vn_bulk_3.0.12 cp_1, bvpage1 co_hasreviews, tv_0, tr_1 loc_en_US, sid_recipe.polenta-with-vegetable-ragout-fmf, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)] clientName_williamssonoma … 40 min . How would you rate Summer Vegetable Ragout with Exotic Curry Sauce? Heat 1 tablespoon of the oil in a large skillet. • ½ cup unsalted butter • 2 oz prosciutto (optional), cut into 4 pieces • 1-2 Tbsp chopped mixed fresh herbs (such as tarragon, chervil thyme • … Use vegetable stock instead of chicken stock for a great vegan sauce. 2 teaspoons chopped fresh thyme. Summer Vegetable Ragout. So go get this book and start cooking. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes. Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes. Roasted Summer Vegetable Ragout Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. A slightly more exotic take on the classic potato bake. This recipe can make a satisfying meal, or be served as an accompaniment to a main. 800g boiling or new potatoes, thickly sliced Preheat oven to 200°C. Serving suggestion: Serve with grilled haloumi and crusty bread for a meal.
From Eats Well with Others Eats Well with Others by Joanne Bruno
Mediterranean flavoured vegetable bake
500g mixed Mediterranean-style vegetables, e.g. eggplant, courgettes, deseeded capsicums, roughly chopped
50g pine nuts
1 Tbsp canola oil
freshly ground black pepper, to taste
2 Tbsp pesto [see our recipe]
Place potatoes, vegetables and pine nuts in a large roasting tin.
Add oil, salt and pepper.
Bake in preheated oven for 20-25 minutes or until tender.
Stir in the pesto and cook for a further 5 minutes.
Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
A slightly more exotic take on the classic potato bake. This recipe can make a satisfying meal, or be served as an accompaniment to a main.
800g boiling or new potatoes, thickly sliced
Preheat oven to 200°C.
Serving suggestion: Serve with grilled haloumi and crusty bread for a meal.