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Grilled Vegetable Salad

Grilled Vegetable Salad
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For the Vegetables
  1. red, yellow and orange bell peppers
  2. eggplant
  3. zucchini
  4. yellow squash
  5. asparagus
  6. artichoke hearts, grilled or canned, drained of any liquid
  7. sun dried tomatoes ( soft and tender)
  8. sliced avocado
  9. crumbled feta or goat cheese and pine nuts, (optional)
  10. For Balsamic Vinaigrette
  11. ¼ cup good aged balsamic vinegar
  12. 1 cup, extra virgin olive oil
  13. 1 garlic clove, minced finely
  14. ¾ teaspoon Dijon mustard
  15. salt and pepper
Instructions
  1. Prepare and slice veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
  2. Whisk balsamic vinaigrette ingredients together until well incorporated. Right before serving place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto a platter. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
  3. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter. Add cheese and nuts if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Vegetable Salsa

Roasted Vegetable Salsa
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Ingredients
  1. 5-6 ripe tomatoes
  2. 2 jalapeño peppers
  3. 2 red bell peppers
  4. 2 red onions
  5. 2 cloves garlic
  6. ¼ cup cilantro
  7. 2 tablespoons olive oil
  8. salt and pepper, to taste
  9. Juice from 1 lime
  10. 2 tablespoons cider vinegar
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down.
  3. Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like.
  4. Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips.
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Summer Vegetable Gratin

Summer Vegetable Gratin
Serves 4
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Base
  1. 1 garlic clove, minced
  2. 1 15 ounce can tomato sauce
  3. 2 teaspoons italian seasonings
Gratin Ingredients
  1. 2 large beefsteak tomatoes
  2. 1 red onion
  3. 1 large eggplant
  4. 1 zucchini
  5. 1 summer squash
  6. 8 ounces fresh mozzarella cheese
  7. 4 sprigs fresh thyme
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together base ingredients in a 9x13 inch baking dish.
  3. Wash the vegetables. Cut each vegetable into 1/2 inch slices.
  4. Arrange vegetables and cheese over base, alternating colors.
  5. Top with fresh thyme, salt and pepper to taste. Cover with foil and bake for 39 minutes. Remove foil and bake another 15 minutes.
Notes
  1. This is a great side dish and can also be a main served over pasta.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Vegetable Paella

Roasted Vegetable Paella
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Ingredients
  1. 2 pounds bell peppers (red, yellow and orange), cored, seeded, cut into ½” wide strips
  2. 2 pounds fennel bulbs, tops and cores removed, sliced ¼” thick
  3. 1 pound baby eggplants, unpeeled, sliced crosswise ¼” thick
  4. 1 large red onion, ¾” diced
  5. 2 cups yellow onions (2 onions), ¾” diced
  6. 2 tablespoons minced garlic (6 cloves)
  7. 1 teaspoon saffron
  8. 1 ½ cups Spanish paella rice
  9. 1 (12 oz.) jar roasted red peppers, undrained
  10. 1 teaspoon smoked paprika
  11. 5-6 cups simmering chicken stock
  12. 3 ounces freshly grated aged Manchego cheese
  13. ½ cup pitted Manzanilla or Cerignola olives, halved
  14. ½ cup thinly sliced scallions
Instructions
  1. Preheat oven to 425 degrees. Position racks evenly spaced in the oven.
  2. Place the peppers, fennel, eggplant, and red onion in a large bowl, and add ½ cup olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and toss. Divide the vegetables between 2 sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
  3. Heat 3 tablespoons of olive oil over medium heat in a 14-16” paella pan or large Dutch oven. Add the yellow onions and sauté for 6-8 minutes. Add the garlic and saffron and cook for 1 minute. Add the rice and cook for 2 minutes stirring to coat the rice with oil. Place the jarred peppers with liquid and paprika in a food processor and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons of salt and cook uncovered over medium heat for 6-8 minutes, stirring occasionally, until the liquid is mostly absorbed, like a risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of the hot stock at a time whenever the liquid is absorbed, until the rice is al dente. Add the vegetables to the paella, add one more cup of stock, and stir carefully.
  4. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
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Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
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Ingredients
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 lbs. boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
Instructions
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  5. Serve with saffron rice.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

One Pan Farro and Tomatoes

One Pan Farro and Tomatoes
Serves 4
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Ingredients
  1. 2 cups water
  2. 1 cup farro
  3. ½ large onion (use white for mildness)
  4. 2 cloves garlic
  5. 9 oz. grape or cherry tomatoes
  6. 1 ¼ teaspoon kosher salt
  7. ¼ teaspoon red pepper flakes (or less to taste)
  8. 1 tablespoon olive oil
  9. Few basil leaves, cut into ribbons
  10. Grated parmesan, for serving (optional)
Instructions
  1. Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min.
  2. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes.
  3. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Versatile Veggie Sauté

Versatile Veggie Sauté
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Ingredients
  1. ½ cup soy sauce
  2. ¼ cup American Spoon Farmhouse Relish
  3. 1 tablespoon cornstarch
  4. 2 tablespoons vegetable oil
  5. 1 leek (white part only), cut in ½ inch slices
  6. 1 bunch broccolini, cut into bite-size pieces
  7. 1 head bok choy, cut into bite-size pieces
  8. 1 cup snow peas, trimmed
  9. 1 cup snap peas, trimmed
  10. 1 bunch green onions, chopped
  11. 1 cup shiitake mushrooms, halved
  12. ½ cup carrots, chopped
  13. 1 bunch asparagus, woody ends discarded and cut into bite-size pieces
  14. 3 cloves garlic, minced
  15. pinch of crushed red pepper flakes
Instructions
  1. In a bowl, whisk together soy sauce, relish, and corn starch.
  2. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables, garlic & red pepper flakes. Continue cooking until still slightly crunchy, another 3 or 4 minutes.
  3. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Mustard Roasted Potatoes

Mustard Roasted Potatoes
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Ingredients
  1. ¼ cup whole grain Dijon mustard
  2. 1 tablespoon extra virgin olive oil
  3. 1 tablespoon butter, melted
  4. 1 tablespoon fresh lemon juice
  5. 1-2 cloves garlic, minced
  6. 1 ½ teaspoons dried oregano
  7. ½ teaspoon finely grated lemon peel
  8. ½ teaspoon coarse kosher salt
  9. 1 ½ pounds small red and white skinned potatoes, cut into ¾”wide wedges
Instructions
  1. Preheat oven to 425 degrees. Spray baking sheet with nonstick spray or line with parchment.
  2. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  3. Spread potatoes in single layer on baking sheet. Roast 20 minutes, toss, and roast until potatoes are crusty outside and tender inside, about 25 minutes longer.
Notes
  1. Can be made 2 hours before serving. Let stand at room temperature, then rewarm in 425 degree oven for 10 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Green Bean and Cherry Tomato Salad

Green Bean and Cherry Tomato Salad
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Ingredients
  1. 1 pound green beans
  2. 1 pound cherry tomatoes
  3. 1 can cannellini or navy beans, drained
  4. 1 large shallot
  5. 3 T. red wine vinegar
  6. salt
  7. freshly ground pepper
  8. ¾ cup extra-virgin olive oil
  9. basil or other herb, optional
Instructions
  1. Trim green beans and parboil them in salted water until tender. Drain and immediately spread them to cool. Cut tomatoes in half. These steps can be done in advance.
  2. For the vinaigrette, peel and dice the shallot finely and put it in a bowl with the vinegar and salt and pepper. Whisk in olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes with the vinaigrette; this can sit awhile.
  3. Do not add green beans or cannellini beans until just before serving or they will discolor from the acid in the vinaigrette. Garnish with basil or another herb.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/