12
veggie
twists
Whether marinated, wrapped, stuffed, or oven-roasted, garden-fresh beauties—from asparagus to sweet potatoes—show simple ways to add color and crunch.
veggie spring rolls with chimichurri sauce
avocado-pesto stuffed tomatoes
potato pancakes with herbed crème
sweet potato sticks with hummus
sage-embossed fingerling potatoes
panko-roasted asparagus
prep: 20 minutes roast:12 minutes oven: 425°F makes: 16 to 20 servings
The secret to the light, crispy crust on the asparagus is Japanese breadcrumbs, panko. Made from wheat and honey, the crumbs are very large and flaky, unlike traditional breadcrumbs.
1⁄2 cup mayonnaise
1⁄4 cup Dijon-style mustard
2 teaspoons lemon juice
1 cup panko (Japanese-style breadcrumbs)
1 pound thick asparagus spears, trimmed
2 tablespoons peanut oil
1 Preheat oven to 425°F. In a small bowl combine mayonnaise, mustard, and lemon juice. Transfer half of the mixture to a small serving bowl. Cover and chill until ready to serve.
2 Place breadcrumbs in a shallow dish. Spread the remaining mayonnaise mixture over asparagus spears. Roll in breadcrumbs to coat. Place in an ungreased 15×10×1-inch baking pan. Drizzle with oil.
3 Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown. Serve asparagus with the reserved mayonnaise mixture.
nutrition facts per serving: 88 cal., 7 g total fat (1 g sat. fat), 3 mg chol., 139 mg sodium, 4 g carb., 1 g dietary fiber, 1 g protein.
pickled radishes
prep: 20 minutes chill: 8 hours makes: 2 cups
Though the pickled radishes will remain crunchy, they may lose some of their bright color over time. Any beauty lost will be more than made up for by the delicious flavor they pick up from the pickling juice.
8 ounces radishes
1 small red onion, cut into thin wedges and separated
1⁄2 cup white vinegar
1⁄2 cup sugar
11⁄2 teaspoon salt
6 heads fresh dill
1 tablespoon whole pink peppercorns or whole black peppercorns
1 Slice radishes with a knife or use the slicing blade in a food processor. You should have about 2 cups sliced radishes. Place radish slices and onion in a 1-quart jar. In another bowl stir together vinegar, sugar, and salt until sugar dissolves. Pour mixture over radishes and onions. Add dill and peppercorns.
2 Cover and refrigerate for at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.)
nutrition facts per 2-tablespoon: 31 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 224 mg sodium, 7 g carb., 0 g dietary fiber, 0 g protein.
hoisin-garlic mushrooms
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 10 servings
Easy to make and fun to eat, these bite-size delights cook unattended in a slow cooker.
1⁄2 cup bottled hoisin sauce
1⁄4 cup water
2 tablespoons bottled minced garlic
1⁄4 to 1⁄2 teaspoon crushed red pepper
24 ounces whole fresh button mushrooms, trimmed
1 In a 31⁄2- or 4-quart slow cooker combine hoisin sauce, the water, garlic, and crushed red pepper. Add mushrooms, stirring to coat.
2 Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 21⁄2 to 3 hours. To serve, remove mushrooms from cooker with a slotted spoon. Discard cooking liquid. Serve warm mushrooms with decorative toothpicks.
nutrition facts per serving: 43 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 211 mg sodium, 9 g carb., 1 g dietary fiber, 3 g protein.
very veggie dip
start to finish: 20 minutes makes: 16 (2-tablespoon) servings
Even a dip like this one, created for health-conscious eaters, is bound to be a hit at parties. It’s full of garden-fresh flavors and paired with nutritious dippers.
1 8-ounce carton light dairy sour cream
1⁄2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel)
1 tablespoon fat-free milk
1⁄4 cup finely chopped red or yellow sweet pepper
1⁄4 cup finely chopped zucchini
2 tablespoons shredded carrot
1 tablespoon snipped fresh chives or green onion tops
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
Fresh vegetable dippers, whole grain crackers, and/or multigrain tortilla chips
1 In a medium mixing bowl beat sour cream, cream cheese, and milk with an electric mixer on low to medium speed until smooth. Stir in sweet pepper, zucchini, carrot, and chives. Stir in salt and pepper.
2 To serve, stir dip. Serve with vegetables, crackers, and/or tortilla chips.
nutrition facts per serving: 39 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 76 mg sodium, 2 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed in Step 1. Cover and chill for up to 3 days. Serve as directed.
italian veggie dip: Prepare as directed, except omit the sweet pepper, carrot, and chives. Stir in 1⁄4 cup seeded and finely chopped tomato and 1 clove garlic, minced. Stir in 1 tablespoon snipped fresh basil, oregano, and/or thyme or 1 teaspoon dried Italian seasoning, crushed.
south-of-the-border veggie dip: Prepare as directed, except omit the sweet pepper, zucchini, carrot, and chives. Stir in 2⁄3 cup purchased salsa.
prosciutto-wrapped asparagus
start to finish: 25 minutes makes: 8 servings
“Shocking” the asparagus in ice water preserves its vibrant color and tender-crisp texture.
24 asparagus spears (1 to 11⁄4 pounds), trimmed to 6-inch lengths
24 thin slices provolone cheese (12 to 14 ounces)
12 very thin slices prosciutto (8 to 10 ounces), halved lengthwise
Cracked black pepper
1 to 2 tablespoons olive oil
1 to 2 tablespoons balsamic vinegar
1 Place a steamer basket in a large skillet. Add water to reach just below bottom of basket. Bring to boiling. Place asparagus in basket. Reduce heat to medium low. Cover and steam for 4 minutes. Immerse asparagus in ice water. Drain asparagus. Pat dry with paper towels.
2 Wrap a slice of cheese and a half-slice of prosciutto around each asparagus spear. Arrange wrapped asparagus on a serving platter.
3 Before serving, sprinkle with cracked pepper. Drizzle with oil and balsamic vinegar.
nutrition facts per serving: 268 cal., 20 g total fat (8 g sat. fat), 29 mg chol., 876 mg sodium, 4 g carb., 1 g dietary fiber, 19 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill for up to 24 hours. Serve as directed.
veggie spring rolls with chimichurri sauce
prep: 30 minutes stand: 15 minutes makes: 6 rolls
If you find yourself falling for the intensely bright chimichurri sauce—an Argentine specialty—keep the recipe close by to work its magic on grilled meats, chicken, and fish.
1 recipe Chimichurri Sauce
1 cup shredded romaine lettuce
3⁄4 cup packaged coarsely shredded carrots
1⁄2 cup bite-size strips zucchini
1⁄2 cup bite-size strips peeled jicama
2 green onions, cut into thin bite-size strips
6 8-inch rice papers
6 sprigs fresh Italian parsley
1 In a medium bowl combine half of the sauce, the lettuce, carrots, zucchini, jicama, and green onions. Let stand for 15 to 30 minutes to allow vegetables to soften slightly and absorb flavor from the sauce, stirring occasionally. Cover and chill the remaining sauce until ready to serve.
2 To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean kitchen towel. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1⁄3 cup of the vegetable mixture just below the center. Tightly roll up rice paper from the bottom, tucking in one side as you roll.
3 Repeat with the remaining rice papers, parsley sprigs, and vegetable mixture. Serve spring rolls with the remaining sauce.
nutrition facts per roll: 152 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 125 mg sodium, 15 g carb., 2 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours. Store the remaining sauce in the refrigerator for up to 4 hours.
chimichurri sauce: In a blender or food processor combine 11⁄2 cups lightly packed fresh flat-leaf parsley; 1⁄4 cup olive oil; 1⁄4 cup rice vinegar; 6 cloves garlic, minced; 1⁄4 teaspoon salt; 1⁄4 black pepper; and 1⁄4 teaspoon crushed red pepper. Cover and blend or process with several on/off pulses until chopped but not pureed. Makes about 1⁄2 cup.
caraway veggies
prep: 45 minutes chill: 2 hours makes: 12 servings
Instead of serving veggies and a cheese spread, provide marinated veggies with plenty of crunch and flavor all their own.
11⁄2 pounds small carrots with tops, trimmed and peeled, or 12 ounces packaged peeled fresh baby carrots
6 cups cauliflower florets
2 medium red and/or green sweet peppers, cut into wedges
3⁄4 cup salad oil
1 tablespoon caraway seeds, crushed
1 cup white wine vinegar
1⁄2 teaspoon salt
1⁄2 teaspoon crushed red pepper
1 In a medium saucepan cook carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. In a large saucepan cook cauliflower, covered, in a small amount of boiling water about 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Place carrots, cauliflower, and sweet peppers in separate resealable plastic bags.
2 For marinade, in a small saucepan combine oil and caraway seeds. Cook and stir over low heat for 4 to 5 minutes or until oil is warm and slightly fragrant. Cool slightly. In a large glass measure whisk together the oil mixture, vinegar, salt, and crushed red pepper.
3 Pour about 1⁄2 cup of the marinade over the carrots, about 1 cup of the marinade over the cauliflower, and the remaining marinade over the sweet peppers; seal bags. Turn to coat. Chill for 2 to 6 hours, turning bags often.
4 To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter.
nutrition facts per serving: 85 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 85 mg sodium, 9 g carb., 3 g dietary fiber, 2 g protein.
avocado-pesto stuffed tomatoes
prep: 40 minutes stand: 30 minutes makes: 30 servings
Choose plump cherry tomatoes to hold the irresistible filling. When filling the tomatoes, use a piping bag for something decorative. Or just spoon the filling in if it doesn’t have to be fancy. Garnish the filled tomatoes with snipped fresh basil.
30 cherry tomatoes (about 11⁄4 pints)
1⁄2 medium avocado, pitted, peeled, and chopped
2 ounces cream cheese, softened
2 tablespoons purchased basil pesto
1 teaspoon lemon juice
1 Line a large baking sheet with paper towels; set aside. Cut a thin slice from the bottom of each tomato so it stands upright. Cut a thin slice from the top of each tomato. Carefully hollow out the cherry tomatoes with a small measuring spoon or small melon baller. Invert tomatoes onto prepared baking sheet. Let stand for 30 minutes.
2 In a food processor combine avocado, cream cheese, pesto, and lemon juice. Cover and process until mixture is smooth. Spoon into a pastry bag fitted with a large plain round or open star tip.
3 Place tomatoes, open sides up, onto a serving platter. Pipe avocado mixture into the tomato shells. Serve immediately or cover loosely and chill for up to 4 hours.
nutrition facts per serving: 18 cal., 1 g total fat (1 g sat. fat), 2 mg chol., 16 mg sodium, 1 g carb., 0 g dietary fiber, 0 g protein.
potato pancakes with herbed crème
prep: 30 minutes bake: 14 minutes oven: 425°F makes: about 22 servings
Enlist the help of a food processor to shred the vegetables quickly. If you end up with extra zucchini, store it in the refrigerator to use later in a pasta sauce.
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1 pound russet potatoes
11⁄2 cups finely shredded zucchini
1 cup finely shredded carrots
1⁄2 cup plain low-fat yogurt
2 tablespoons finely snipped fresh basil
1 tablespoon finely snipped fresh chives
1 Preheat oven to 425°F. Line a very large baking sheet with parchment paper or foil; coat with cooking spray. Set aside. In a medium bowl whisk together egg, flour, salt, and pepper; set aside.
2 Peel and finely shred potatoes. Press shredded potatoes between several layers of paper towels to remove any excess moisture. In a large bowl combine shredded potatoes, zucchini, and carrots. Add egg mixture. Stir just until combined.
3 Drop potato mixture by rounded tablespoons onto the prepared baking sheet. Using the back of a spoon, flatten mounds slightly. Coat mounds with cooking spray. Bake for 7 minutes. Turn pancakes over. Bake about 7 minutes more or until lightly browned.
4 Meanwhile, for herbed crème, in a small bowl combine yogurt, basil, and chives. Serve warm potato pancakes with herbed crème.
nutrition facts per serving: 25 cal., 0 g total fat (0 g sat. fat), 10 mg chol., 118 mg sodium, 4 g carb., 1 g dietary fiber, 1 g protein.
baked vegetable tempura
prep: 30 minutes bake: 9 minutes oven: 450°F makes: 10 servings
Try this healthier version of a classic Japanese favorite. Instead of deep-frying the batter-dipped veggies, oven roast them at high heat for a nice crisp coating.
2 eggs
11⁄2 cups panko (Japanese-style breadcrumbs)
1⁄4 teaspoon salt
11⁄2 cups cauliflower florets
11⁄2 cups small fresh mushrooms, stems removed
1 medium sweet potato, peeled and cut into 31⁄2-inch strips
1 small zucchini, cut into 1⁄4-inch-thick slices
1 small red onion, cut into 1⁄2-inch-thick slices and separated into rings
1 cup fresh green beans
1 cup sugar snap peas
1⁄4 cup all-purpose flour
2 tablespoons butter, melted
1 recipe Honey-Mustard Sauce
1 Preheat oven to 450°F. Coat a 15×10×1-inch baking pan with nonstick cooking spray. In a shallow bowl beat eggs with a fork. In a medium bowl combine breadcrumbs and salt.
2 In a large bowl toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs; dip into the crumb mixture to coat. Place the vegetables in a single layer in the prepared pan.
3 Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey- Mustard Sauce.
nutrition facts per serving: 148 cal., 4 g total fat (2 g sat. fat), 49 mg chol., 702 mg sodium, 23 g carb., 2 g dietary fiber, 9 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill for up to 3 hours. Honey-Mustard Sauce may be prepared up to 3 days ahead. Stir before serving.
honey-mustard sauce: In a small bowl stir together 1 cup Dijon-style mustard and 2 tablespoons honey.
sweet potato sticks with hummus
prep: 30 minutes bake: 25 minutes oven: 450°F makes: 8 to 10 servings
Tahini, a main ingredient in hummus, is a thick paste made from ground sesame seeds. Look for tahini near the peanut butter or in your supermarket’s ethnic section.
5 large sweet potatoes
3 tablespoons olive oil
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon paprika
1⁄3 cup water
3 tablespoons lime or lemon juice
3 tablespoons tahini (sesame seed paste)
11⁄2 teaspoons ground coriander
1 teaspoon cumin seeds, toasted
1⁄2 teaspoon cayenne pepper
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, minced
1 Preheat oven to 450°F. Cut each sweet potato lengthwise into eight wedges. Place potato wedges in a very large bowl. In a small bowl stir together oil, the ground cumin, the salt, and garlic powder. Drizzle over potato wedges; toss gently to coat.
2 Arrange potato wedges in a single layer on a very large baking sheet. Sprinkle with paprika. Bake for 25 to 35 minutes or until potatoes are tender and lightly browned on the edges.
3 Meanwhile, for hummus, in a food processor combine the water, lime juice, tahini, coriander, cumin seeds, and cayenne pepper. Add garbanzo beans and garlic. Cover and process until smooth, scraping down sides of bowl as necessary. Transfer to a serving bowl. Serve sweet potato wedges with hummus.
nutrition facts per serving: 242 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 368 mg sodium, 36 g carb., 6 g dietary fiber, 6 g protein.
onion rings
prep: 15 minutes cook: 2 to 3 minutes per batch makes: 6 servings
Look for a sweet onion, such as Vidalia, to use in these classic rings. Keep the fried rings warm and crisp in a 300°F oven.
3⁄4 cup all-purpose flour
2⁄3 cup milk
1 egg
1 tablespoon vegetable oil
1⁄4 teaspoon salt
Vegetable oil for deep-fat frying
4 medium mild yellow or white onions, sliced 1⁄4 inch thick and separated into rings (11⁄4 pounds)
Salt
1 recipe Chipotle Ketchup (optional)
1 In a medium bowl combine flour, milk, egg, the 1 tablespoon oil, and the 1⁄4 teaspoon salt. Using a whisk or rotary beater, beat just until smooth.
2 In a deep-fat fryer or large deep skillet heat 1 inch oil to 365°F. Using a fork, dip onion rings into batter; drain off excess batter. Fry onion rings, a few at a time, in a single layer in hot oil for 2 to 3 minutes or until golden, stirring once or twice with a fork to separate rings. Remove rings from oil. Drain on paper towels. Sprinkle with additional salt. If desired, serve with Chipotle Ketchup.
nutrition facts per serving: 657 cal., 58 g total fat (5 g sat. fat), 37 mg chol., 771 mg sodium, 31 g carb., 2 g dietary fiber, 5 g protein.
chipotle ketchup: In a small bowl stir together 1 cup ketchup and 2 teaspoons finely chopped chipotle chile peppers in adobo sauce. Makes 1 cup.
sage-embossed fingerling potatoes
prep: 15 minutes bake: 15 minutes oven: 425°F makes: 30 servings
These earthy beauties will have friends and family in awe. Use a mixture of red, gold, and blue fingerlings for the most striking appearance.
15 fingerling potatoes and/or small new potatoes
2 tablespoons olive oil
1⁄4 teaspoon hickory smoked salt or seasoned salt
30 fresh sage leaves
1 Preheat oven to 425°F. Line a baking sheet with parchment paper or foil; grease foil (if using). Set aside.
2 Cut potatoes in half lengthwise. In a medium bowl combine potatoes, oil, and salt. Toss gently to coat. Press a sage leaf against the cut side of each potato half. Arrange potatoes, cut side down, on the prepared baking sheet.
3 Bake for 15 to 20 minutes or until potatoes are tender. Serve warm or at room temperature.
nutrition facts per serving: 19 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 14 mg sodium, 3 g carb., 0 g dietary fiber, 0 g protein.
loaded potato skins
prep: 20 minutes bake: 50 minutes oven: 425°F makes: 24 wedges
Serve these sports-bar favorites at your next bowl-game party. Make them up to a day ahead, and you’ll be able to spend that much more time cheering on your favorite team.
6 large baking potatoes (such as russet or long white)
1 tablespoon cooking oil
1 to 11⁄2 teaspoons chili powder
Several drops bottled hot pepper sauce
Salt
8 slices cooked bacon, drained and crumbled
2⁄3 cup finely chopped tomato (1 medium)
2 tablespoons finely chopped green onion
1 cup shredded cheddar cheese (4 ounces)
1⁄2 cup dairy sour cream
1 Preheat oven to 425°F. Prick potatoes with a fork. Bake for 40 to 45 minutes or until tender. Cool.
2 Cut each potato lengthwise into 4 wedges. Using a teaspoon, carefully scoop pulp out of each potato wedge, leaving a 1⁄4-inch shell. Cover and chill scooped pulp for another use.
3 Line a very large baking sheet with foil. In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Sprinkle with salt. Place the potato wedges in a single layer on the prepared baking sheet. Sprinkle wedges with bacon, tomato, and green onion. Top with cheese.
4 Bake for about 10 minutes or until cheese melts and potatoes are heated through. Serve with sour cream.
nutrition facts per 2 wedges: 64 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 146 mg sodium, 4 g carb., 1 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as above through Step 3. Cover and chill potato wedges for up to 24 hours. Uncover and bake as directed.