GREEN GARDEN FRIES
Fast food meets the backyard! These crispy green "fries" are made from fresh garden veggies. Oven fried and served with a lemony Greek yogurt dipping sauce, they are the perfect summer side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In small bowl, mix dip ingredients. Cover and refrigerate.
- Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
- In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
- Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g
MIXED GARDEN VEGETABLES
This herb-scented casserole is truly a garden of color and flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.
- Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are crisp-tender. Stir in tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
- Heat oven to 350°F. Grease 3-quart casserole.
- Place potato mixture in casserole. Spread half the tomato mixture over top. Layer with zucchini and bell pepper. Top with remaining tomato mixture. Cover and bake 50 to 60 minutes or until vegetables are tender.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg
VEGETARIAN SHEPHERD'S PIE
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h20m
Number Of Ingredients 15
Steps:
- Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
- Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
- Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
GREEN GARDEN VEG PIE
This recipe from BBC Good Food Magazine is actually a vegetarian main dish but many folks who tried it, like myself, made to serve as a side dish. It's a tasty way to get vegetable haters to eat vegetables.
Provided by Irmgard
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
- Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
- Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat the oven to 450 degrees F and bring a large pot of water to the boil.
- Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
- Drain all the vegetables and pat dry.
- Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
- Bake for 20 to 25 minutes until the topping is golden and crisp.
- Serve straight from the oven.
Nutrition Facts : Calories 923.8, Fat 37.6, SaturatedFat 20.4, Cholesterol 92.2, Sodium 597.7, Carbohydrate 110.1, Fiber 34.6, Sugar 25.7, Protein 56.6
EASY VEGETABLE PIE
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
CAULIFLOWER & CARROT SALAD
I am always on the lookout for new salad recipes. So, when I saw this one in the Christmas copy of the BBC Good Food Magazine I wanted to put it here for safe keeping.
Provided by Sarah_Jayne
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Break the cauliflower into florets, cutting any larger ones into thin slices.
- Grate the carrots and finely chop the onion.
- Mix the cauliflower, carrots, onion, capers and parsley.
- In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
- Pour over the salad and mix well.
Nutrition Facts : Calories 116.5, Fat 8.2, SaturatedFat 1.2, Cholesterol 1, Sodium 125.1, Carbohydrate 10.4, Fiber 3, Sugar 4.4, Protein 2
EASY VEGETABLE PIE
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
VEGETABLE SEASONING MIX
"My husband wouldn't eat green beans until I seasoned them with this simple blend," writes Susan Johnson of Arlington, Texas. "Now he asks for seconds," she adds. Try this mix with most any vegetable for a zippy side dish that's sure to please.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3-4 servings per batch.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 24-30 batches (1/2 cup total). , To use seasoning mix: Cook and drain vegetables. Add butter and 1/2 to 1 teaspoon seasoning mix; toss until butter is melted. Sprinkle with almonds.
Nutrition Facts :
GREEN TEA OVER RICE
Make and share this Green Tea over Rice recipe from Food.com.
Provided by giani23
Categories Japanese
Time 15m
Yield 2 cup, 2 serving(s)
Number Of Ingredients 7
Steps:
- 1. Divide rice, spinach, sesame seeds and scallions evenly between two bowls. Add a teaspoon of miso paste into each, if using.
- 2. Pour hot green tea evenly over each bowl. Top with seaweed. Eat hot.
Nutrition Facts : Calories 235.7, Fat 2.8, SaturatedFat 0.5, Sodium 12.6, Carbohydrate 47.5, Fiber 4, Sugar 0.1, Protein 5.1
More about "green garden veg pie recipes"
CHOPPED GREEN GARDEN SALAD - VEGANOSITY
From veganosity.com
SAUTéED GREEN GARDEN VEGETABLES - MARISOLIO TASTING BAR
From marisolio.com
GREEN GARDEN RESTAURANT, VRYSOULLES - TRIPADVISOR
From tripadvisor.com
"STAND UP ASPARAGUS" RECIPE WATERCOLOR PRINT - LUCILE …
From lucileskitchen.com
23 ALL-GREEN GARDEN EDIBLES IDEAS | FRUIT TREES, PLANTS
From pinterest.com
RECIPES - GREEN GIANT* CANADA
From greengiantcanada.ca
GREEN GARDEN RESTAURANT, VRYSOULLES - TRIPADVISOR
From tripadvisor.co.nz
VEGGIE PIE IDEAS — DIGITAL SPY
From forums.digitalspy.com
CURRIED GREEN TOMATO CASSEROLE RECIPE - FOOD.COM | RECIPE
VEGETABLE PUDDING PHOTOS AND PREMIUM HIGH RES PICTURES - GETTY …
From gettyimages.ca
87 GARDEN KITCHEN RECIPES IDEAS | RECIPES, COOKING RECIPES, FOOD
From pinterest.co.uk
GREEN GARDEN VEG PIE RECIPE
From recipecialist.com
GREEN GARDEN LEGUME CROSSWORD CLUE ANSWERS, CROSSWORD SOLVER
From crosswordeg.com
GARDENER'S PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
230 GARDEN FOR FOOD IDEAS | GARDEN, VEGGIE GARDEN ... - PINTEREST
From pinterest.ca
GARDEN GREENS PIZZA RECIPE | COOKING LIGHT
From cookinglight.com
VEGETARIAN COTTAGE PIE RECIPE BY JAMIE OLIVER RECIPE | HOUSE
From houseandgarden.co.uk
COUNTRY GARDEN COTTAGE PIE - VEGETARIAN SOCIETY
From vegsoc.org
GREEN GARDEN RESTAURANT, VRYSOULLES - TRIPADVISOR
From tripadvisor.in
GREEN GARDEN VEG PIE | PLANET VEGGIE
From planetveggie.co.uk
EGG, BACON AND VEGETABLE PIE – THE GRANTHAM GARDENER
From granthamgarden.org
GREEN GARDEN GOLD REVIEWED (2022): THE GOOD, BAD & GOOD-TO …
From upgradedreviews.com
VEGETARIAN SHEPHERD’S PIE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GREEN VALLEY – DELICIOUS, ORGANIC FOODS
From welcometogreenvalley.com
HOW TO COOK KIMBERLY’S HEALTHY GREEN GARDEN VEGETABLE SOUP
From cookingwithkimberly.com
HOW TO MAKE YOUR EASTER DINNER INDULGENT AND VEGAN - JILLIAN HARRIS
From jillianharris.com
GREEN GARDEN VEG PIE | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.ca
GREEN GARDEN VEG PIE | RECIPE | BBC GOOD FOOD RECIPES, VEG PIE, …
From pinterest.co.uk
VEGETARIAN PIE | ALLRECIPES
From allrecipes.com
72 ZUCCHINI ON THE HERMAN HOMESTEAD IDEAS | COOKING RECIPES, …
From pinterest.ca
ORDER GREEN GARDEN DELIVERY ONLINE | CLERMONT - UBER EATS
From ubereats.com
8 DIY FOOD IDEAS | VEGGIE GARDEN, GARDEN PROJECTS, DIY GARDEN
From pinterest.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #casseroles #main-dish #side-dishes #potatoes #vegetables #oven #easy #european #vegetarian #english #dietary #one-dish-meal #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #broccoli #cauliflower #equipment
You'll also love