Vegetables | Simple By Cindy

Fusilli with Roasted Pepper, Garlic and Lemon

Aug. 14
2017

I am a big fan of making a meal out of the ingredients in my pantry and refrigerator. That is the origin of this recipe. A recipe should be used simply as a guide. Unless you are baking where it is imperative to follow every detail, feel free to change an ingredient if you do not have it. You might be surprised by the results! Your “new” recipe may become a family favorite.

I know you may roll your eyes when you read how long it takes to roast these peppers. They do take a while, but if you happen to have a jar of roasted red peppers on hand, use it! I had the red peppers in my refrigerator and needed to use them before they became inedible. Roasting red peppers is not on my list of favorite things to do. But, the result was worth the effort.

This recipe is delicious and, once the roasted peppers were cooked, came together easily. You can always add some Parmesan-Reggiano cheese to top it off. That would make the dish even more delicious!

This recipe will serve 4-6 people who will be ecstatic that you had these ingredients in your pantry!

Ingredients for Fusilli with Roasted Pepper, Garlic and Lemon

3 tbsp. extra-virgin olive oil
3 red bell peppers, roasted and cut into slices
4 cloves garlic, minced
1 package fusilli pasta
1 tbsp. butter
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup breadcrumbs
1 tsp. red pepper flakes
1 tsp. kosher salt, plus 2 tbsp. more for pasta water
1/2 tsp. freshly ground black pepper

Preheat oven to 450.

Cut the red peppers in half and discard the seeds. Place them cut-side down on a baking sheet that has been lined with parchment paper.

Roast peppers for about 20-25 minutes, or until the skins are charred and wrinkled.

Let cool. Cut them into 1/2-inch slices.

Meanwhile bring a pot filled with water and 2 tablespoons of kosher salt to a boil.

Add the pasta and cook 2 minutes less than the directions on the package.

RESERVE 2 CUPS OF PASTA WATER! Drain the rest. Set aside.

In a large skillet, heat 3 tablespoons of the extra-virgin olive oil.

Add the breadcrumbs and cook until lightly browned.

Stir in the garlic. Cook for one more minute.

Toss in the lemon juice and zest, salt, pepper and red pepper flakes.

Add the roasted red peppers, stir to combine.

Pour in the pasta and 1/2 cup of reserved pasta water.

Keep adding small amounts of pasta water and stirring until you reach the thickness of the sauce you desire.

Serve warm or room temperature.

It’s that simple!

Roasted Cauliflower with Caramelized Onions

Aug. 11
2017

My blog has really become my go-to site for side dishes. Before I started writing it, I was always at a loss for a good side dish, especially on Thanksgiving! Now, when I am preparing for Thanksgiving, or for any other holiday, I search my blog for menu ideas. I hope you are all using my blog for menu suggestions as well. I only post the ones I know you will enjoy.

That being said, this cauliflower recipe is really special. It makes your taste buds waltz with delight! The caramelization of the onions, combined with the cauliflower, create a unique, bold flavor and a wonderful crispy texture. The depth of flavor in this dish is amazing. I can’t say enough about this recipe except that I hope you try it and experience it for yourself. This is a “keeper” and I will be making this repeatedly in the future. It is so simple and quick to make. Just cut up your vegetables, add the other ingredients, place them on a baking sheet and you have a luscious side dish to accompany with any weeknight meal.

This recipe will serve 4-5 lucky people who will thoroughly enjoy this dish.

Ingredients for Roasted Cauliflower with Caramelized Onions

3 tbsp. extra-virgin olive oil
1 large yellow onion, thinly sliced (about 2 cups)
1/2 tsp. kosher salt, plus 1/2 more set aside
1/4 tsp. freshly ground black pepper, plus 1/4 more set aside
3 tbsp. fresh lemon juice (from about 1 lemon)
1/2 tsp. lemon zest
1 garlic clove, finely chopped
1 head cauliflower, (about 1 1/2 to 2 pounds), cut into 1-inch florets
1/4 cup fresh parsley, chopped (optional)

Preheat the oven to 450.

In a skillet, warm 1 tbsp of the olive oil over medium heat.

Add the onions, salt and pepper. Stir to coat with oil.

Cook, stirring frequently until the onions are soft, and golden brown, (about 25-30 minutes).

Meanwhile, in a large bowl, mix together the cauliflower, garlic, lemon juice and zest, and extra salt and pepper. Stir to combine.

On a baking sheet covered with foil, spread the cauliflower evenly so there is one layer. Roast until the tops of the florets are browned, but not burned, about 10-15 minutes.

Combine the cauliflower and the onion mixture.

Place on serving platter and garnish with parsley.

It’s that simple!

Watermelon, Tomato and Cucumber Salad

Aug. 10
2017

In the past, I have tried to grow tomatoes and peppers in my garden. I have never been successful. Not ever. This year, my cousins told us they were trying a product called Earth Box. They suggested that I try it also.

To my amazement, I was soon growing tomatoes, cucumbers, cauliflower and red peppers! They all grew so well, I found myself with more of these vegetables than I had ever imagined!

Finding uses for all my lovely produce was quite the challenge! I had more cucumbers and tomatoes than I knew what to do with. Some I shared with friends, some I kept. They were delicious!

I remembered reading about this salad many times throughout the summer months. I thought I would give it a try.

You should too! I read through many recipes and combined the ingredients I liked the most, and came up with this delicious salad. It is great as an appetizer, a side dish or for brunch.

Whatever you decide to use it for, just give it a try! It really is delightful and I promise you will not be sorry!

Ingredients for the Salad

2 english cucumbers, peeled, seeds taken out and cut into
cubes
4 tomatoes on the vine, cored and chopped
1/4 seedless watermelon, cut into cubes
1/2 red onion, halved and sliced into thin moons
Juice of 3 limes
4 tbsp. olive oil
6 1/2 ounces crumbled feta cheese
2 tbsp. fresh oregano, chopped
2 tsp. salt

Cut lime into quarters to easily extract juice.

Mix red onion slices with lime juice in a bowl. Set aside.

Peel cucumbers and cut them into quarters. With a spoon, carefully remove seeds. Cut cucumbers into cubes.

Toss cucumbers, tomatoes, watermelon and feta cheese into a large bowl.

Add olive oil and salt to red onion.

Pour the red onion mixture over the watermelon mixture.

Sprinkle oregano over the salad. Toss and add more salt if needed.

It’s that simple! Hope you enjoy it! It is really delish!

Roasted Broccoli with Asiago, Garlic and Almonds

Aug. 3
2017

Roasted vegetables are always a staple in my home for busy weeknight meals. Roasting is a process that brings out the wonderful flavors of the vegetables. All you need to do is toss your vegetable with olive oil, salt and pepper and roast it until it is just browned on the top.

I am always looking for a new “twist” when preparing my vegetables. There are so many ingredients you can add to them to enhance the depth of the flavor. This particular recipe caught my eye because of the asiago cheese and the almonds, two ingredients I have never used when roasting vegetables.

This recipe is really special. Both the asiago cheese and the almonds added a delicious flavor and texture to the broccoli. I couldn’t get enough of that cheesy goodness combined with the garlic, lemon and almonds. This will definitely be a new “go to” dish for me. I know it will be for you as well. This is a “must try” for sure!

This recipe is courtesy of Healthyseasonalrecipes.com and will serve 4 people who be elated to be eating this yummy broccoli dish!

Ingredients for Roasted Broccoli

1 1/2 pounds broccoli, cut into small florets
3 tbsp. extra-virgin olive oil
2-3 garlic cloves, sliced thin
1/2 tsp. kosher salt
1/4 tsp. pepper
Juice of 1 lemon
3 tbsp. toasted slivered almonds
1/4 cup freshly grated Asiago cheese

Pre-heat oven to 425.

Line a baking sheet with aluminum foil (or just use an aluminum pan, like I did)

In a large bowl, toss the broccoli, oil, garlic, salt, and pepper.

Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes, or until the broccoli florets are crispy and caramelized, but still a little tender.

Check the broccoli after 15 minutes to see how it is cooking. You may have to adjust your timer.

Squeeze the lemon over the broccoli and top with the almonds and cheese.

Serve hot.

It’s that simple!

Carrot Salad with Walnut Oil and Honey

Jul. 27
2017

Now that we are in the middle of summer (can you believe it?!), I hope we find ourselves spending time outdoors barbecuing. Are you making hamburgers, ribs or steaks? Maybe you are trying to eat healthier and are making chicken or fish? Don’t stop there!

Summer is all about the delicious, fresh vegetables and herbs you can use to make salads. This carrot salad is the perfect side to complement any meal. It is one way of getting your veggies and eating healthy at the same time. Each of these wonderful ingredients can be eaten with no guilt attached. When combined, they are heaven! I don’t even like walnuts and I went “nuts” for this salad. I could not stop taking forkful after forkful. Don’t forget to put in the fresh chives, as they add wonderful flavor and color.

You can be creative. Try adding some baby kale or lettuce. Whatever you decide, please make this recipe. It is a great dish to bring to a dinner, family gathering or barbecue. It is not only tasty, it is easy to make as well (and addicting).

This recipe is courtesy of fine cooking.com and will serve six people who will be so happy you did!

Ingredients for Carrot Salad

1 1/2 lb. carrots, peeled and grated on the medium holes of a box grater
1 cup walnuts, toasted and chopped
1/2 cup dried currants
1 orange, juiced (about 1/3 cup)
3 tbsp. apple-cider vinegar
1 tbsp. honey
3 tbsp. untoasted walnut oil
Kosher salt
Freshly ground black pepper
2 1/2 tbsp. chives, finely chopped

Combine the grated carrots, walnuts, and currants in a medium serving bowl.