Edna has gathered together some creative, tasty recipes featuring vegetables. Vegetables are nutritious in any form be it fresh, frozen, or canned. Packed with antioxidants, vitamins, and fiber to keep you feeling healthy and energized. They are low in calories, fat and are cholesterol free. Enjoy trying some new vegetable recipes and as always have fun in the kitchen.
Asparagus Farro Salad
1 cup uncooked farro (semi-pearled or pearled)
1 lb fresh asparagus spears
4 Tablespoons olive oil
1 shallot, finely chopped
1 to 1 ½ teaspoons grated lemon peel (½ medium)
1 ½ Tablespoons lemon juice (½ medium)
1 teaspoon salt
¼ teaspoon pepper
½ cup pecans
⅓ cup feta cheese
In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss farro with asparagus, pecans and feta cheese. Drizzle sauce over top.
Substitute spelt, barley or wheat berries for the farro.
The time to properly cook farro ranges from 20 to 40 minutes. Of course, overnight soaking would reduce the cooking time even further, taking only about 10 to 15 minutes of cooking for the chewy texture.
Grilled Eggplant Pizza Sandwiches
8 (¾ -inch-thick) slices eggplant
4 (¼ -inch-thick) slices sweet onion
1 medium zucchini, cut lengthwise into ¼ -inch slices
3 tablespoons olive oil
¼ teaspoon salt
1 (8-oz.) can pizza sauce
8 (½ -inch-thick) slices Italian or sourdough bread, toasted
4 (1 ½ -oz.) slices mozzarella cheese
Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
Meanwhile, heat pizza sauce in small saucepan until hot.
Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.
Creamy Leek and Potato Soup
6 medium leeks (2 pounds), thinly sliced
4 medium potatoes (1 ½ pounds), cut into ½ -inch cubes
2 cans (14 ½ ounces each) ready-to-serve chicken or vegetable broth
¼ cup margarine or butter
½ teaspoon salt
¼ teaspoon pepper
1 cup half-and-half
Chopped fresh chives, if desired
Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.
Leeks grow best in sand soil and the broad, flat leaves of a leek wrap around each other, making the perfect place for sand to hide. The easiest way to remove the sand is to cut the leek lengthwise, almost to the root end. Hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.
Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, ½ cup sliced green onions.
For more Vegetable filled recipes check out Edna’s ebook cookbooks on Amazon.