Category: Side Dishes

Roasted Vegetables with Truffle Cream Sauce

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When I think of autumn recipes, visions of oven roasted vegetables and herb infused sauces come to mind. The chilly weather lends itself to some super comforting dishes full of seasonal goodness. One of my favorite flavors is that of truffle oil. It gives everything from vegetable to pizza and pasta a mouthwatering savory aroma and flavor. In today’s recipe there will be truffle flavor throughout. From the oven roasted cauliflower and artichokes to the goat cheese and mushroom cream sauce they will be tossed in. Be sure to purchase a truffle oil made with real truffle mushrooms or an olive oil that is infused with truffle oil. Many companies cut corners by using an artificial truffle flavoring, and although it is less expensive, nothing beats the real thing.

This roasted vegetables with truffle cream sauce recipe is perfect for transitioning to fall cooking and a crowd pleasing dish for autumn entertaining.

Roasted Vegetables with Truffle Cream Sauce

Roasted Vegetables with Truffle Cream Sauce

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 14 oz can artichoke hearts, drained quartered
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • Sea salt and black pepper to taste
  • 1/4 cup sliced almonds
  • 4 basil leaves, chopped
  • FOR TRUFFLE CREAM SAUCE
  • 4 oz goat cheese
  • 2/3 cup unsweetened almond milk
  • 8 oz button mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • 1 tsp dried oregano
  • 1 tsp garlic, minced
  • Sea salt and black pepper to taste

Instructions

  1. Begin by preheating oven to 425 degrees. Line a baking sheet with parchment paper. Dry artichoke hearts with a paper towel to remove excess liquid. In a large bowl, combine cauliflower florets, artichoke hearts, olive oil, white truffle oil and season with salt and pepper. Stir.
  2. Pour into baking sheet and bake for 40 minutes or until vegetables are lightly browned.
  3. While vegetables roast, prepare truffle sauce by combining olive oil, garlic, oregano and mushrooms over medium heat in a large pan. Cover and cook 10 minutes stirring occasionally.
  4. Add goat cheese, almond milk and truffle oil. Stir until goat cheese is melted and sauce is thickened. Season with salt and pepper. Simmer on low heat.
  5. Once vegetables are roasted, add them to the pan with cream sauce. Stir to coat.
  6. Pour into a large serving bowl. Garnish with sliced almonds and basil.
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Simple Grilling Sides

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Although the meat is generally the star of the show when it comes to grilling, I believe the side dishes play a very important supporting role. If you aren’t a big meat eater, like me, you look forward to sides that are satisfying. Today I am going to share 4 simple side dishes to accompany your entrees this Fourth of July and all summer long. These dishes require minimal prep work and look gorgeous on any tablescape.

First up, a chilled watermelon, feta and mint salad. This one is so simple it doesn’t require an actual recipe. Simple cube your watermelon, top with half a cup of feta cheese and a few chopped mint leaves. Beautiful and refreshing.

Watermelon Feta and Mint Salad 1

Grilled vegetables and fruit take on a sweet and savory flavor when grilled. No need for a lot of extra seasoning and fluff. Use grilled pineapple to top burgers, fish or chicken for a fresh burst of fruity flavor that compliments meat so well. Or take your hot grilled pineapple and serve them à la mode with a scoop of ice cream.

Grilled Pineapple

Grilled Pineapple, Carrots and Baby Bell Peppers

Ingredients

  • 1 bunch carrots, if using large carrots, slice thin and uniform for fast grilling
  • 1 pineapple, sliced into 1/2 inch slices, center removed
  • 4 cups baby bell peppers
  • 3 tbsp olive oil
  • sea salt and pepper to taste
  • *PRO TIP: Remove the center of the pineapple rind by pressing a metal shot class around the rind.

Instructions

  1. Skewer baby bell peppers onto a wood or metal skewer.
  2. Drizzle olive oil over bell peppers and rub onto carrots.
  3. Season with salt and pepper
  4. Place carrots on grill preheated to 400 degrees. Allow to cook ten minutes. Add bell pepper skewers and pineapple slices directly on grill. At this point you can rotate the carrots. Cook bell pepper and pineapple 5 minutes.
  5. Flip bell peppers and continue to cook 5 minutes.
  6. Serve hot.
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Grilled Vegetables
 

 

Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad Main Image

 

A cool and refreshing salad is just what every summertime barbecue needs. This crunchy roasted corn and jicama confetti salad has a medley of delicious and healthy vegetables with a creamy avocado dressing. I recommend serving this salad in place of coleslaw for a nice change. Fire roasted corn can be purchased at Trader Joes grocery store in the frozen vegetable section. I have also seen it at other grocery stores as well. The smokey aroma of the roasted corn adds to the flavor of the salad. It would be delicious alongside this citrus tequila chicken.

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Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad

Ingredients

  • 1/2 c Jicama, finely chopped
  • 2 c fire roasted corn
  • 1 bell pepper, finely chopped
  • 1/2 c red onion, finely chopped
  • 1 c zucchini, finely chopped
  • 1/4 c chopped cilantro
  • 1/3 c Feta cheese, crumbled
  • 2 tbsp Sunflower kernels
  • FOR DRESSING
  • 1 handful cilantro
  • 1 garlic clove
  • 1/2 an avocado
  • 1/4 c olive oil
  • 1/3 c red wine vinegar

Instructions

  1. Combine chopped vegetables and cilantro in a large bowl. Stir to combine.
  2. In a food processor combine ingredients for dressing. Blend in high until smooth and creamy.
  3. Pour dressing over salad before serving. Stir to coat. Top with feta crumbles and sunflower kernels.
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Eggplant Caprese Stacks with Balsamic Glaze

 

Eggplant Caprese Stacks

Trader Joe’s grocery store has become a favorite destination for me to do my grocery shopping. Not only are the prices hard to beat, but I love their selection of prepared frozen items from their signature line. I rarely make eggplant, so when I came across these breaded eggplant cutlets at Trader Joe’s I had to buy them. They crisp up super quick in the oven and take all the work out of having to batter and coat your own eggplant cutlets. I knew they would be amazing in a caprese recipe. Traditionally, caprese type salads are made with mozzarella, tomato and basil–so the crispiness of the eggplant kicks it up a notch and makes it more of a hearty, satisfying dish. These eggplant caprese stacks with balsamic glaze would make a terrific side dish to just about any entree or a delicious vegetarian entree option.

Eggplant Caprese Stacks wit Balsamic Glaze

Yield: 4 stacks

Eggplant Caprese Stacks wit Balsamic Glaze

Ingredients

  • For Glaze:
  • 1/2 c balsamic vinegar
  • 2 tbsp brown sugar
  • For Eggplant Stacks:
  • 8 eggplant cutlets (trader joes brand)
  • 2 large tomatoes, sliced to 1/4 inch thick slices
  • 1 large mozzarella ball, sliced into 1/4 inch thick slices
  • 8 basil leaves
  • Sea salt and black pepper

Instructions

  1. To Make Glaze:
  2. Combine ingredients over med/low heat in a small saucepan. Stir until sugar dissolves.
  3. Bring to a low boil. Reduce heat and simmer 20 minutes or until thickened.
  4. Pour into a container and refrigerate at least 2 hours.
  5. For Stacks:
  6. Cook eggplant cutlets in oven until crispy and lightly browned. Allow to cool slightly.
  7. Layer slices of eggplant, tomato, mozzarella and basil. Repeat and then create another stack. Season with salt and pepper.
  8. Drizzle with balsamic glaze before serving.
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Eggplant Caprese Stacks 1