Recipe Vegtables

Parents always say, “Eat your vegetables so you can grow up big and strong”.

As a kid, many of us hated eating veggies, we would fight and protest but at the end of the day, mom would win. Now as adults, a meal isn’t complete without some veggies. The health benefits of vegetables are numerous and well know. A healthy balanced diet should include mostly vegetables, with a variety of colors. If you eat the rainbow of vegetables, you can support a very healthy lifestyle.

Vegetarianism has been growing as a trend that not only supports healthy people but can also help to support a healthy planet. Meatless Mondays have grown to be a staple in many homes, and with the variety of amazingly delicious vegetarian options out there, it keeps getting easier and easier to chase away a case of the Mondays with some very satisfying fettuccine alfredo.

Vegetables represent an amazing variety of possibilities, flavors, textures and colors. A skilled chef can create amazingly appetizing dishes with eye appeal. Home chefs can cook up filling, satisfying and healthful dishes the entire family will enjoy. We’ve put together some ideas to get you going on your next vegetable adventure.


Easy

Difficulty

30m

Cook Time

5m

Prep Time


Roasted Root Vegetables

Vegetable-Roasted Root Vegetables


About


Vegetable-Roasted Root Vegetables

Equipment


Ingredients


  • Yams
  • Carrots
  • Potatoes
  • Olive oil

Method


  1. Preheat your oven to 425 degrees F.
  2. Place the veggies into the freezer bag and add approximately 2 tablespoons of olive oil
  3. Shake vigorously to coat all of the veggies evenly
  4. Coat the baking sheet with the remainder of the olive oil from the bag, or add more if needed
  5. Arrange the veggies evenly on the baking pan
  6. Use your FinaMill and click in the salt FinaPod. Cover evenly to taste.
  7. Click out the FinaPod and replace with Pepper pod, coat, repeate with the Herbs de Provence FinaPod also covering vegetables evenly with spices and flavor
  8. Bake for 12-15 minutes or until tender
  9. Serve and enjoy

Easy

Difficulty

15m

Cook Time

15m

Prep Time


Roasted Brussel Sprouts

Vegetable-Roasted Brussel Sprouts


About


One of the most celebrated vegetables of the century, the Brussel Sprout. Once hated and mocked by boomers, it’s back and whit a vengeance. This dish is very bright and floral, from the lemon zest, but savory and satisfying from the Parmesan cheese, the sprouts balance it out with an earthy light bitterness that blends in harmony.

Equipment


  • Finamill
  • FinaPods with Pepper
  • FinaPods with Pink Himalayan Salt
  • Sharp Knife
  • Cutting Board
  • Oven
  • Baking Sheet
  • Zester
  • Cheese grater

Ingredients


  • 1 lb of Brussel Sprouts
  • Olive oil
  • 1 Lemon
  • 4 oz Parmesan Cheese

Method


  1. >Preheat the oven to 415 degrees F.
  2. Cut off bottoms of the stems of the brussel sprouts
  3. Remove any leaves that look yellow or discolored
  4. Halve the sprouts, and place them cut side up on the baking sheet
  5. Apply olive oil generously covering every sprout
  6. Use FinaMill to grind fresh salt and pepper on medium coarseness to taste
  7. Cover lightly with the zest of one lemon
  8. Bake 6 minutes and stir
  9. Bake another 6 to 8 minutes until tender

Easy

Difficulty

60m

Cook Time

5m

Prep Time


Baked Potato

Vegetable-Baked Potato


About


This is the best cheap side or meal you can have. Baked potatoes are an American classic, and one of every one’s favorite comfort foods.They are simple to make, but take some time.

Equipment


Ingredients


  • Potatoes
  • Olive oil
  • Toppings
  • Sour Cream
  • Butter
  • Bacon Bits
  • Cheese
  • Green Onion

Method


  1. Place on baking tray
  2. Bake at 400 degrees F for 12 to 15 minutes depending on thickness.
  3. Remove before internal temperature reaches 140 as the meat will continue to cook after it is removed.
  4. Remove lemon slices and serve.

Easy

Difficulty

NA

Cook Time

20m

Prep Time


Classic Wedge Salad

Vegetable-Classic Wedge Salad


About


Vegetable-Classic Wedge Salad.

Equipment


Ingredients


  • 1 head iceberg lets
  • 8 slices of bacon (crumbled)
  • 1 ½ cups cherry tomatoes (halved)
  • ½ cup red onion (minced)
  • Pecans
  • Blue cheese dressing

Method


  1. Slice the head of iceberg lettuce into quarters.
  2. Plate each quarter (wedge) on a separate plate
  3. Top with blue cheese dressing to taste
  4. Add crumbled bacon, minced onions, halved cherry tomatoes, and pecans
  5. Use FinaMill to garnish with coarse black pepper to taste.
  6. Serve and enjoy!