by Kathy Douglas | Jan 6, 2020 | Entrees, Vegetables
Kick the post-holiday blues with healthy and delicious Roasted Vegetable Enchiladas. A tasty and colorful combination of oven-roasted butternut squash, corn, red bell peppers, and onion stuffed in a tortilla with enchilada sauce, chihuahua cheese, and cilantro. Baked and topped with more cilantro, cherry tomatoes, and thinly sliced fresh green onions.
INGREDIENTS
1 pound butternut squash, cut into ½ “ cubes
1 cup frozen corn kernels, slightly thawed
1 onion, sliced into thin wedges
1 red pepper, thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
½ cup fresh cilantro leaves, divided
8 (8-inch) flour tortillas
2 ½ cups shredded Chihuahua cheese or white cheddar, divided
2 cups enchiladas sauce, homemade or high-quality store purchased
5 medium green onions, thinly sliced
10 multi-colored cherry tomatoes, sliced in half
1/4 cup sour cream
INSTRUCTIONS
Preheat the oven to 425°F.
Toss the squash, corn, onion, and red pepper slices with the olive oil and salt, and arrange in a single layer on a rimmed baking sheet. Roast until tender, with slightly browned edges, and caramelized, 20 to 25 minutes. Turn the vegetables over once halfway through. Cool slightly. Reduce the oven temperature to 350°F.
Place the roasted squash, corn, onion, red pepper, black beans, and ¼ cup cilantro in a large bowl, and stir to combine. Spread ¼ cup of the enchiladas sauce in an even layer over the bottom a 9” x 12” baking dishes
Assemble the enchiladas by placing the tortillas on a flat surface and spread about 2 tablespoons of sauce over each tortilla. Top with ⅛ of the vegetable mixture and about 2 tablespoons of cheese. Roll tightly to close, and place seam-side down in the baking dish. Repeat with the remaining tortillas then spread the remaining sauce over the top center of the enchiladas. Sprinkle over any remaining cheese. Bake, uncovered, for 20 minutes. Remove and set aside to cool for 15 minutes. Top the enchiladas with the green onion, tomatoes, remaining cilantro and serve.
by Kathy Douglas | Jun 3, 2019 | Appetizers, Salad, Vegetables
Summer’s early bounty in a delicious and beautiful salad. Farm stand scallions, radishes, tomatoes, and fennel are combined with Grilled Bread Cheese, ciabatta bread and corn then topped with sunflower sprouts, mint leaves, fennel fronds, and chive flowers. It’s lightly dressed with simply fresh lemon and olive oil right before serving.
Bread Cheese has a high melting point so it can be grilled. It is traditionally a Finnish cheese made with reindeer milk. The American version uses pasteurized cow’s milk that looks like it’s been toasted because it actually has – baking it is part of it’s cheesemaking process.
INGREDIENTS
2 red scallions, sliced very thinly slice
2 white radishes, very thinly sliced
2 red radishes, slice very thinly
2 tomatoes, sliced thin
2 baby fennel, sliced very thinly sliced
2 slices ciabatta bread
¼ cup olive oil plus 3 tablespoons
Kosher salt
1 ear of corn, husked
8 ounces Bread cheese
¼ cup sunflower sprouts
Mint leaves for garnish
Fennel fronds for garnish
Chive flowers for garnish
2 tablespoons fresh lemon juice
Fresh ground pepper
INSTRUCTIONS
Using a mandoline slicer or a very sharp knife, thinly slice the vegetables. Set aside.
Heat a barbeque grill to high. Brush the ciabatta bread pieces on both sides with 1 tablespoon olive oil and top with a big pinch of salt. Brush the corn with 1 tablespoon olive oil. Grill the corn until cooked through and charred in spots, and the bread until just charred in spots; remove and set aside.
Brush one side of the Bread Cheese with ½ tablespoon of olive oil and place oil side down on the grill. Cook for about 2-2 ½ minutes. Brush the top with oil, turn, and cook until lightly charred in spots, about 2-2 ½ more minutes.
Transfer to the plate with the croutons and corn; let cool.
Arrange the thinly sliced vegetables on salad plates.
Cut kernels from cob, cube the Bread Cheese and cut the bread slice into cubes. Arrange on the plate with the vegetable. Add the sprouts, mint leaves, fennel fronds, and chive flowers.
Whisk together lemon juice and ¼ cup olive oil; season with salt and pepper to taste. Sprinkle over the vegetable plate and serve. Makes 4-5 salads.
by Kathy Douglas | Sep 6, 2016 | Vegetables
Grilling vegetables creates a slightly smoky and caramelized tastiness that brings out their best flavors. These yummy bites make a perfect appetizer plate, a savory side dish for grilled meats, or an entrée by adding a sprinkle of parmesan cheese. Choose your favorites to grill – zucchini, eggplant, onions, small potatoes, tomatoes, peppers, or asparagus. Our simple sour cream sauce adds an extra zing and can be created with your favorite herbs.
INGREDIENTS
8-ounce container sour cream or crème fraîche
4 tablespoons chopped fresh herbs – mix of basil, rosemary, oregano, chives, sage, dill, parsley, thyme & cilantro
2 tablespoons fresh cream
1 tablespoon fresh lemon zest
Kosher salt
Fresh ground pepper
4 pounds of fresh garden vegetables – zucchini, eggplant, onions, small potatoes, tomatoes, peppers, asparagus cut into large pieces or left whole
¾ cup olive oil
Chopped basil leaves
DIRECTIONS
Combine the sour cream or crème fraîche with the herbs, cream, and lemon zest. Mix well. Add salt and pepper to taste. Cover and chill until ready to use.
Heat a BBQ grill to very hot. Brush each side of the vegetables with oil and sprinkle with salt. Working in batches, grill the vegetables until tender, lightly charred, and well marked. About 10 to 12 minutes for potatoes; 8 to 10 minutes for the bell peppers quarters, or whole small peppers and onion quarters; 7 minutes for the zucchini, yellow squash, and eggplant; 4 minutes for asparagus and whole small tomatoes. Place on a platter and sprinkle fresh basil leaves over top.
Serve hot with the Sour Cream Herb Sauce.
by Kathy Douglas | Aug 29, 2015 | Vegetables
Grilled late-summer vegetables are delicious and very easy to prepare. You only need olive oil, kosher salt and your favorite vegetables. Eggplant, peppers, radicchio, tomatoes, zucchini, onions, corn, baby potatoes and summer squash are all perfectly suited for grilling. Scrub vegetables to remove any dirt, remove any labels, and then dry completely. Cut larger vegetables into medium size pieces or slices. Baste the vegetables lightly with olive oil, then salt. Grill until the vegetables are softened and browned on all sides, about 5-7 minutes. (Potatoes and corn may take slightly longer.) Then prepare one (or all three!) of our delicious sauces below.
Sauces for Grilled Vegetables
Using the ingredients listed for each recipe below, simply combine in a small bowl, mix well, and refrigerate until ready to use. Serve over grilled vegetables or on the side as a dipping sauce.
Sauce #1 – Aioli sauce (Garlic Mayonnaise)
1 cup mayonnaise
3 cloves garlic, minced or pressed with a garlic press
2 teaspoons olive oil
1/2 teaspoon lemon juice
Pinch cayenne
Kosher salt to taste
Sauce #2 – Yogurt & Rosemary Sauce
1 cup plain yogurt
2 tablespoon fresh rosemary leaves, finely chopped
1 garlic clove, minced or pressed with a garlic press
1/2 tsp ground cumin
Kosher salt to tasteSauce #3 – Hot Lime Cilantro Sauce
3/4 cup sour cream
1 small lime, zested and juiced
1/4 teaspoon black pepper
1 teaspoon Sirachi or other red pepper sauce, or more to taste
1/4 cup cilantro leaves, chopped fine
Kosher salt to taste
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