garlicky brussels sprouts

• 1 lb. Brussels sprouts, ends trimmed
• 2 Tbs. olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 Tbs. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.

give credit: vegetarian times

quick boiled broccoli and stems with toasted sesame seeds

yesterday i ate a terrible breakfast and lunch, so i figured dinner should call for some clean food!

1 bunch broccoli

2T flax seed oil

1t ume plum vinegar (i substituted with rice vinegar because i could not find the ume plum)

2T toasted sesame seeds

cut broccoli florets from stems. chop florets into pieces and place in pot. trim and discard dry ends from broccoli stems. peel, discard outer skins, chop stems and add to pot with florets. add 2 inches of water, cover, bring to boil and cook 2-3 minutes or until bright green and just tender. drain water and toss broccoli with flax seed oil and vinegar. sprinkle with sesame seeds and serve.

i served this over a bed of quinoa.

give credit: clean food

mediterranean harvest gratin

2T Olive Oil

1 Chopped Onions

Salt and pepper to taste

2t chopped Thyme

1 yellow squash, trimmed, cut in 1/4-inch slices

1 zucchini, trimmed, cut in 1/4-inch slices

1 eggplant, trimmed, cut in 1/4-inch slices

2 cups Italian Seasoned Tomato Sauce

3/4 cup Part-Skim Ricotta Cheese

2T Olive Oil

Preheat oven to 350 degrees.

Add pure olive oil and onions to large skillet on MEDIUM. Cook, stirring occasionally, about 15 min, until soft but not browned. Season to taste with salt and pepper.

Arrange onions in single even layer in 13x9x2 inch casserole dish; top with thyme. Alternate slices of yellow squash, zucchini, and eggplant over onions to create 3 slightly overlapping rows of veggies lengthwise in the pan. Sprinkle with salt and pepper. Dollop with tomato sauce; spread with spatula to cover vegetables.

Bake 20 min. Remove from oven; top with dollops of ricotta. Return to oven; cook 30 min. Drizzle with olive oil.

give credit: betsy

Orzo with Oven Roasted Vegetables

1 med. zucchini, cut into bite sized pieces
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion (don't use a yellow one), sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper

Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.

Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.

Toss vegetables with orzo, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp.

give credit: mary

steamed vegetable platter

dressing:

6 garlic cloves, peeled and minced

2 tsp. reduced-sodium soy sauce

2 tsp. freshly squeezed lemon juice

1/4 tsp. freshly ground black pepper

vegetables:

12 string beans, trimmed

2 medium carrots, trimmed, peeled, and cut into 1/4 inch rounds

2 cups cauliflower florets

2 ears corn, husked and cut in half

2 small yellow squash, trimmed and cut into 1/4 inch rounds

2 medium zucchini, trimmed and cut into 1/4 inch rounds

2 cups broccoli florets

2 slices low-fat cheddar cheese

1 tsp. freshly grated Parmesan cheese

dressing:

put all the dressing ingredients in a small bowl, whisk to blend and set aside.

vegetables:

bring water to a boil over high heat in a steamer. place the basket into the steamer and put in the string beans, carrots, and cauliflower. cover and cook for 3 minutes. add the corn, yellow squash, zucchini, and broccoli. re-cover and cook for 2 minutes more. transfer the vegetables to a warm platter. arrange the corn around the outer edge of the platter and dust it with the spike seasoning. drizzle the dressing over the vegetables in the center and top with the cheddar and parmesan cheese. cover with foil until ready to serve.

give credit: in the kitchen with rosie