Tag: vegetables

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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Bacon, Mozzarella and Veggie Frittata

Bacon Mozzarella Veggie Frittata

Breakfast meals are just as delicious for dinner or any time of day. I often forget to reach for the eggs and whip up a breakfast type dish for dinner. This simple garden fresh  Bacon Mozzarella and Veggie frittata makes a delicious dinner that is high in protein and packed with good for you veggies. Next, time you are can’t decide on a dinner recipe, think breakfast!

Bacon, Mozzarella and Veggie Frittata

Bacon, Mozzarella and Veggie Frittata

Ingredients

  • 6 eggs
  • 1/3 c half and half
  • 1 tbsp olive oil
  • 1 large mozzarella ball, sliced into 6 pieces
  • 3 strips of bacon, cooked and chopped
  • 1/2 c grape tomatoes, halved
  • 1/2 c red onion, chopped
  • 2/3 c baby portobello mushrooms, chopped
  • 2 tbsp fresh chives, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes (optional)
  • sea salt and black pepper to taste

Instructions

  1. Preheat oven to 350. Grease a pie or quiche pan with non stick spray.
  2. Cook bacon until crispy. Allow to cool and then coarsely chop.
  3. While bacon cooks, heat olive oil in a separate pan over medium heat. Add mushrooms and onions. Cook until tender and onions begin to soften. Turn heat off and allow to cool.
  4. In a mixing bowl, whisk together eggs and half and half. Add garlic powder, chives, chili flakes and tomatoes. Season with salt and pepper. Stir.
  5. Add mushrooms, onion and bacon to pie pan. pour egg mixture over. Assemble mozzarella slices on top. Bake for 40-45 minutes.
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Roasted Vegetables with Herb Butter Sauce

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Easter is a holiday that evokes thoughts of colorful and bright food with fresh flavors. In today’s recipe, I created a simple and wholesome side dish of roasted vegetables with a creamy and tangy herb dressing. I wanted to make something different from he traditional potato salad. Cabbage, carrots, and potatoes are hearty and have the most wonderful flavor when roasted with a light char. This recipe for roasted vegetables with herb butter sauce will look gorgeous on your Easter table.

Roasted Vegetables with Herb Butter Sauce

Roasted Vegetables with Herb Butter Sauce

Ingredients

  • 1 head of cabbage
  • 1 bunch of carrots (5-6 medium carrots), sliced lengthwise
  • 1 lb baby red potatoes, quartered
  • FOR SAUCE
  • 1/3 c olive oil
  • 1/3 c grass-fed butter, melter
  • 2 tbsp Dijon mustard
  • 1 tsp minced garlic
  • 2 tbsp chives, finely chopped
  • 1 tsp dried dill
  • Sea salt and black pepper to taste.

Instructions

  1. Preheat oven to 400. In a small bowl, whisk together olive oil, garlic, butter, dill and chives. Reserve 1/3 cup of sauce for after roasting.
  2. Slice cabbage to about 1 inch thickness. Place in a large bowl.
  3. Prepare carrots and potatoes. Add to bowl with cabbage.
  4. Pour sauce over vegetables. Use hands to mix and coat vegetables.
  5. Place vegetables on baking sheet. Season with salt and pepper.
  6. Bake 30 minutes. Turn broiler to 550 and broil 5 minutes or until vegetables are lightly charred. pour reserved sauce over vegetables right before serving.
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Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Herbed Fusilli Pasta Fresh and Fit

As you can tell by scrolling through my blog, the majority of my recipes are plant-based. I try to eat a mostly plant-based with a sprinkling of animal protein throughout the week. I consider myself a part time vegetarian. If I do purchase meat, I make sure it was held to high standards and practices. My hat goes off to strict vegans and vegetarians. It is a very disciplined and aware way of life. I try to do the best I can giving the knowledge I continue to gain about the meat industry and animal welfare. I don’t try to push my beliefs on anyone, I simply believe in doing your best and maintaining your ethics the best you can. Now onto today’s recipe…
Give your pasta a nutritional boost with fresh veggies in this herbed fusilli pasta recipe. Hearty mushrooms take the place of meat for a filling plant-based dish perfect for chilly fall days.

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Yield: 8 servings

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Ingredients

  • 1 16oz package of fusilli pasta
  • 1 8oz package of sliced baby portobello mushrooms
  • 1/2 c sun-dried tomatoes, packed in olive oil, thinly sliced
  • 2 tbsp oil from sun-dried tomatoes
  • 2 cups green beans, sliced in half
  • 1/2 c grated parmesan cheese, organic preferred
  • 1 c heavy cream, organic preferred
  • 1 tsp dried oregano
  • 4 tbsp basil, chopped
  • 1 tsp chili flakes

Instructions

  1. Begin by boiling water for pasta. In the meantime, sauté mushrooms in 2 tbsp of olive oil from sun-dried tomatoes in a separate pan. About 10 minutes.
  2. Add in green beans, 2 tablespoons of basil, oregano, chili flakes and sun-dried tomatoes. Cook 5 minutes.
  3. Stir in heavy cream and bring to a simmer.
  4. Cook pasta according to package directions. Drain pasta.
  5. Return pasta to pot and pour in vegetable mixture. Stir to coat.
  6. Serve with grated parmesan cheese and basil.
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