Better Homes and Gardens BH&G Veggie-Full 2023

BALSAMIC-ROASTED BROCCOLI HANDS-ON TIME 10 minutes TOTAL TIME 20 minutes 1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Place broccoli in prepared pan. In a small bowl whisk together oil and vinegar. Drizzle broccoli with vinegar mixture and, if desired, sprinkle with salt and black pepper; toss to coat. 2. Roast 10 minutes or until broccoliis crisp-tender and edges are light brown. Top with cheese*. Before serving, drizzle with additional vinegar mixture. Makes 4 servings(1 cup each). *TIP If you like, sub 2 Tbsp. golden raisins or 2 Tbsp. toasted pine nuts for the cheese—or use all three. PER SERVING 119 cal., 8 g fat (1 g sat. fat), 2 mg chol., 83 mg sodium, 10 g carb., 3 g fiber, 4 g sugars, 4 g pro. CUMIN-SCENTED PEAS START TO FINISH 10 minutes 1.…

MATCHA SMOOTHIE TOTAL TIME 10 minutes 1½ cups refrigerated unsweetened coconut milk2 cups baby spinach1 banana, cut up and frozen2 tsp. matcha (green tea powder)1 tsp. bee pollen powder (optional)1 cup ice cubes 1. Combine all ingredients in a blender; blend until smooth. Serve immediately. Makes 3 servings. PER SERVING 67 cal., 2 g fat (2 g sat. fat), 0 mg chol., 52 mg sodium, 10 g carb., 2 g fiber, 5 g sugars, 1 g pro. CUCUMBER-MINT REFRESHER TOTAL TIME 10 minutes 3 cups baby spinach1 large cucumber¾ cup honeydew melon½ cup fresh mint¼ cup fresh basil 1. In a high-powered juicer carefully add all ingredients; juice into a clean pitcher. Whisk well and serve immediately. Makes 2 servings. BLENDER OPTION Peel, seed, and chop cucumber and honeydew. Place all ingredients in a high-powered blender; blend until nearly smooth. Pour…

BULGUR-CAULIFLOWER BOWLS WITH OLIVE DRESSING The chicories—endive and escarole—have a pleasantly bitter edge that adds an interesting flavor layer to this grain bowl. They are in season from late fall to early spring. In late spring and summer, sub in arugula or kale. START TO FINISH 25 minutes 2 cups boiling water1 cup bulgur2 cups chopped cauliflower or packaged riced cauliflower½ cup pitted Kalamata and/or green olives, coarsely chopped3 Tbsp. lemon juice3 Tbsp. olive oil1 small clove garlic, minced4 cups greens, such as escarole, Belgian endive, and/or endive3 cups thinly sliced celery1 15-oz. can Great Northern or butter beans, rinsed and drained1 cup crumbled feta cheese (4 oz.) 1. In a large heatproof bowl pour the boiling water over bulgur. Let stand, covered, 15 minutes. 2. Meanwhile, place chopped cauliflower, if using, in a food…

no. 1 SPICED RAINBOW CHARD Wash 1 bunch rainbow chard well; drain in a colander. Tear leaves from stems, keeping stems and leaves separate. Bundle leaves and cut them into wide strips. Trim stems, remove the strings, and slice about ¼ inch thick (about 8 cups leaves and 1 cup stems). In a large skillet cook stems, 2 cloves chopped garlic, ½ tsp. za’atar, and salt and black pepper (to taste) in hot oil over medium heat 2 to 3 minutes or until the stems begin to soften. Increase heat to medium-high; add chard leaves. Cook and stir 2 to 3 minutes or until tender. Finish with a squeeze of fresh lemon juice. Top with toasted pepitas. Makes 6 servings. no. 2 QUINOA PILAF In a 10-inch skillet cook 2 cups…

GRILLED GINGER PORK & RADISH SKEWERS HANDS-ON TIME 20 minutes TOTAL TIME 4 hours 30 minutes ¼ cup lemon juice3 Tbsp. honey2 Tbsp. vegetable oil1 Tbsp. grated fresh ginger1 clove garlic, halved½ tsp. salt1 lb. pork tenderloin, cut into 1-inch pieces1 bunch assorted small radishes (about 12 oz.)HummusSliced green onionsMinced fresh ginger 1. For marinade: In a resealable plastic bag combine lemon juice, honey, oil, grated fresh ginger, garlic, and salt. Add pork tenderloin and radishes; seal bag. Marinate in the refrigerator 4 to 6 hours. 2. Remove pork and radishes; discard marinade. Thread pork and radishes onto metal skewers.* Grill on rack of a covered grill directly over medium heat 8 to 10 minutes or until meat is still slightly pink in center (145°F), turning once. 3. Serve with hummus topped with green onions and…