Tabla de contenidos para BH&G Veggie-Full 2023 en BH&G Veggie-Full

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.…

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…

AVOCADO-STUFFED MUSHROOMS HANDS-ON TIME 20 minutes TOTAL TIME 30 minutes 1 lb. button and/or cremini mushrooms with 2-inch caps (about 12 mushrooms)5 Tbsp. olive oil3 Tbsp. champagne vinegar2 Tbsp. chopped red onion1 tsp. kosher salt⅓ cup chopped toasted hazelnuts or almonds1 Tbsp. chopped fresh rosemary1 avocado, pitted, peeled, and chopped 1. Preheat oven to 400°F. Remove stems from mushrooms. Place stems and caps in a shallow baking pan. Drizzle with 3 Tbsp. of the olive oil; toss to coat. Bake 10 to 12 minutes or until just tender; cool. Lightly dry excess moisture from mushrooms with a paper towel. 2. In a medium bowl combine vinegar, red onion, and salt. Finely chop stems; add to vinegar mixture along with nuts, rosemary, avocado, and remaining 2 Tbsp. olive oil. Fill caps…

BASIL-TOMATO TART HANDS-ON TIME 30 minutes TOTAL TIME 1 hour 17 minutes ½ of a 14.1-oz. pkg. (1 crust) rolled refrigerated unbaked piecrust1½ cups shredded mozzarella cheese (6 oz.)5 roma tomatoes or 4 medium tomatoes1 cup loosely packed fresh basil leaves2 cloves garlic, halved½ cup mayonnaise¼ cup grated Parmesan cheese⅛ tsp. white pepper 1. Preheat oven to 450°F. Let piecrust stand according to package directions. Unroll piecrust into a 9-inch quiche dish or pie plate. Fold under extra pastry even with edge of dish; crimp edge as desired. Do not prick pastry. Line pastry with a double-thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 375°F. Sprinkle partially baked pastry shell with ½…

POTATOES IN THE MORNING BREAKFAST SANDWICH POTATOES ON A PICNIC POTATO & GREEN BEAN SALAD POTATOES AT A PARTY POTATO PANCAKES POTATOES UNDER COVER SWEET POTATO BROWNIES POTATO & GREEN BEAN SALAD Pictured on page 65. HANDS-ON TIME 25 minutes TOTAL TIME 40 minutes 1½ lb. tiny red new potatoes, quartered8 oz. fresh green beans, trimmed and cut into 1½-inch pieces2 medium lemons⅓ cup olive oil1 Tbsp. capers, rinsed and drained3 canned anchovy fillets, mashed, or 1 to 2 tsp. anchovy paste1 clove garlic, minced¼ tsp. black pepper2 hard-cooked eggs, cut into four wedges each1 cup grape tomatoes, quartered, or coarsely chopped roma tomatoes⅓ cup green Italian olives, pitted and quartered, or pitted large ripe olives, quartered¼ cup packed basil leaves, thinly sliced 1. In a 4-qt. Dutch oven combine…

CAULIFLOWER-POTATO PIZZA WITH CAULIFLOWER CRUST HANDS-ON TIME 25 minutes TOTAL TIME 1 hour 20 minutes 1 2¼- to 2½-lb. head cauliflower, trimmed and cut into small florets (5 cups)1 egg¼ cup finely shredded Italian cheese blend¼ cup grated Parmesan cheese¼ cup panko bread crumbs½ tsp. dried Italian seasoning, crushed¼ tsp. salt2 small Yukon gold potatoes, thinly sliced (1 cup)2 Tbsp. extra virgin olive oil1 Tbsp. chopped fresh rosemary 1. Place 4 cups cauliflower in a food processor; cover and pulse until crumbly and mixture resembles couscous. 2. Place a pizza stone or baking sheet in the oven. Preheat oven to 400°F. Place processed cauliflower in a 2-qt. microwave-safe bowl or casserole dish with 2 Tbsp. water. Microwave, covered, on 100% power (high) 4 minutes or until tender, stirring once or…

SESAME GREEN BEAN TART HANDS-ON TIME 30 minutes TOTAL TIME 1 hour ½ of a 14.1-oz. pkg. rolled refrigerated piecrust (1 crust)1 Tbsp. sesame seeds6 slices bacon1 lb. green beans, trimmed and cut into 3- to 4-inch pieces½ tsp. salt1 bunch green onions, sliced (½ cup)2 Tbsp. gochujang (hot pepper paste)5 eggs, lightly beaten1 tsp. toasted sesame oil 1. Preheat oven to 425°F. Let piecrust stand according to package directions. Unroll crust; sprinkle with sesame seeds. Gently roll over crust with rolling pin to press seeds into crust. Transfer crust to a 10-inch tart pan with removable bottom; trim even with edge. Line crust with a double thickness foil; bake 8 minutes. Remove foil; bake 6 minutes more. Remove; set aside. Reduce heat to 375°F. 2. In an extra-large skillet…

NO-FAIL TART CRUST Because this crust is fast, forgiving, and versatile for sweet or savory fillings, use it as the base crust in all four tart recipes. We loved it as a rectangle, but it also makes one 11-inch round tart or four 4-inch individual tarts. HANDS-ON TIME 10 minutes TOTAL TIME 30 minutes 1¾ cups all-purpose flour½ cup butter (1 stick), cubed½ tsp. salt2 egg yolks3 Tbsp. ice water 1. Preheat oven to 450°F. (For nonstick pans preheat oven according to manufacturer’s instructions.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess. 2. In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just…

NOODLES & “ZOODLES” WITH SAFFRON & CREAM This dish doesn’t completely skip pasta in favor of “zoodles.” Together they make a substantial meal that’s still light and fresh. TOTAL TIME 35 minutes 8 oz. dried spaghetti3 to 4 oz. cubed pancetta1 Tbsp. extra virgin olive oil3 medium zucchini (about 1½ lb.), ends trimmed and spiral-cut (tip, p. 53)1 tsp. saffron threads, finely ground* (or ½ tsp. paprika and ¼ tsp. ground turmeric)¾ cup heavy cream½ cup freshly grated Grana Padano or Parmesan cheese (1 oz.), plus more for topping 1. Cook spaghetti according to package directions. Drain, reserving ½ cup cooking liquid. Meanwhile, in a 12-inch skillet cook and stir pancetta in hot oil 10 minutes or until crisp. Transfer to a paper towel-lined plate. 2. Add zucchini noodles and…

CORN MATH: KERNELS FROM 1 COB = ½ CUP CORNMEAL GRIDDLE CAKES HANDS-ON TIME 30 minutes TOTAL TIME 20 minutes 4 ears of corn, husks and silks removed, or one 10-oz. pkg. frozen whole kernel corn, thawed4 slices bacon½ cup chopped onion1 egg, lightly beaten1 cup buttermilk or sour milk*1 Tbsp. chopped fresh chives¾ cup all-purpose flour½ cup yellow cornmeal1 Tbsp. sugar1½ tsp. baking powder¼ tsp. baking soda¼ tsp. saltCrème fraîche or sour cream 1. Cut corn kernels from cobs. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Finely crumble bacon. 2. Add corn and onion to reserved drippings; cook over medium heat 5 minutes or until tender, stirring occasionally. Cool slightly. Place half of the mixture in a…

SWEET POTATO BURRITO BOWLS WITH CASHEW CREAM HANDS-ON TIME 30 minutes TOTAL TIME 75 minutes 1½ cups vegetable stock or water⅔ cup uncooked regular brown rice¼ cup chopped fresh cilantro2 Tbsp. sliced green onion3 cups ¾-inch pieces sweet potatoes1 cup coarsely chopped red sweet pepper1 Tbsp. olive oil1 tsp. chili powder¼ tsp. salt1 15-oz. can pinto beans, rinsed and drained¼ cup salsa¼ cup Cashew Cream or sour creamToppings, such as chopped avocado, salsa, crumbled queso fresco, and/or toasted pepitas (optional)Lime wedges (optional) 1. Preheat oven to 425°F. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and broth is absorbed. Remove from heat. Fluff with a fork and stir in cilantro and green onion.…

ROASTED CARROTS WITH CARROT-TOP PESTO HANDS-ON TIME 20 minutes TOTAL TIME 45 minutes 3 bunches rainbow carrots with tops (about 2 lb. total with tops)2 cups loosely packed basil leaves⅓ cup grated Parmesan cheese¼ cup toasted pine nuts4 cloves garlic, halved¼ tsp. kosher salt⅓ cup + 2 Tbsp. olive oil 1. Preheat oven to 425°F. Trim tops from carrots; rinse and dry. Strip the leaves from the stems and measure 2 cups loosely packed leaves; discard stems. Place carrot leaves in a food processor with basil, cheese, pine nuts, garlic, and salt. With food processor running, drizzle in the ⅓ cup oil in a stream until pureed and smooth, scraping sides as needed. 2. Peel carrots. In a 15×10-inch baking pan toss carrots with the 2 Tbsp. olive oil and…

CHICKEN, TOMATO & CUCUMBER SALAD START TO FINISH 20 minutes 1 medium cucumber1 to 1¼ lb. chicken breast tenderloinsSalt and black pepper5 Tbsp. olive oil¼ cup cider vinegar or white wine vinegar1 Tbsp. chopped fresh thyme1 tsp. sugar1 cup red, yellow, or heirloom mixed cherry or grape tomatoes, sliced1 cup crumbled feta cheese (4 oz.) (optional)½ cup pitted green olives, sliced 1. Cut cucumber into thin slices. 2. Season chicken with salt and pepper. In a 10-inch skillet heat 1 Tbsp. of the oil over medium heat. Add chicken; cook 8 to 10 minutes or until done (165°F), turning once. 3. For vinaigrette, in a screw-top jar combine vinegar, thyme, sugar, the remaining 4 Tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper. Cover and shake well. 4. Arrange chicken,…

ASPARAGUS RIBBON SALAD The asparagus-pea pesto is easy and versatile, plus leftovers hold up well. Serve the extra as a dip with chips or toss it with spaghetti and shrimp for a quick lunch. Pictured on page 57. START TO FINISH 30 minutes 1½ bunches asparagus (12 oz.), washed and trimmed1½ cups fresh or frozen peas2 cloves garlic, peeled and halved3 Tbsp. champagne vinegar or white wine vinegar3 Tbsp. olive oil⅓ cup grated Parmesan cheese2 cups arugula 1. Cut the half bunch of asparagus into 1-inch pieces (¾ cup). In a medium saucepan bring about 5 cups water to boiling. Add asparagus pieces; cook 2 to 3 minutes or until bright green and crisp-tender. Transfer to a bowl of ice water until cold; drain. Repeat with fresh peas. (For frozen…

CHILE-LIME HALIBUT WITH CORN SAUTÉ START TO FINISH 30 minutes 4 4- to 5-oz. fresh or frozen skinless halibut, sole, or cod fillets1 Tbsp. lime juice1 tsp. ground ancho chile pepper or chili powder¼ tsp. salt3 tsp. canola oil2⅔ cups frozen whole kernel corn, thawed¼ cup finely chopped red onion2 tsp. finely chopped, seeded fresh jalapeño chile pepper*1 clove garlic, minced1 Tbsp. chopped fresh cilantroLime wedges (optional) 1. Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish. In a small bowl combine lime juice, ground ancho pepper, and salt. Brush both sides of fish with lime mixture. 2. In a 10-inch nonstick skillet heat 2 tsp. oil over medium-high heat. Add fish; cook 4 to 6 minutes per ½-inch thickness or until fish flakes easily, turning once.…

APPETIZERS & SNACKS Avocado-Stuffed Mushrooms 29 Baked Sweet Potato Chips 70 Cheesy Baked Tomatoes 45 Chilled Avocado Soup with Ginger & Basil 29 Crispy Avocado Wedges 29 Herb Cheese-Stuffed Mini Peppers 84 Herbed Cheese Toasts 45 Mediterranean-Style Hummus 45 Potato Pancakes with White Cheddar & Green Chiles 68 Roasted Tomato Topper 44 Shrimp Cocktail 45 BEANS, GRAINS & LEGUMES Bulgur-Cauliflower Bowls with Olive Dressing 16 Cheese & Veggie Enchiladas 79 Chopped Salad Tacos 75 Italian-Style Fried Farro 17 Quinoa Pilaf 21 Sweet Potato Burrito Bowls with Cashew Cream 16 Wilted Greens & Lentil Bowls with Charred Red Onion 19 BEEF, PORK & LAMB Battered Asparagus & Ham Hoagies 63 Breakfast Sandwich 64 Grilled Ginger Pork & Radish Skewers 23 Grilled Poblano Chile Burgers 84 Indonesian-Style Beef & Rice Bowls 39…