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Roast chickpeas

Allrecipes.com:

• 1 (12 ounce) can chickpeas (garbanzo beans), drained


• 2 tablespoons olive oil (I just sprayed them with Pam Olive Oil spray)


• salt (optional)


• garlic salt (optional)


• cayenne pepper (optional)

-Preheat oven to 425 degrees.

-Drain chickpeas and blot with a paper towel to dry them (

Cucumber Salad
Ingredients

2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Directions

Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
 
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
 
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Roasted brussel sprouts and pine nuts
By Laura Lulko (ME)
 
Ingredents
 
-Brussel Sprouts
-Pine nuts
-Sea salt
-Crushed Pepper
-Rosemary
-Garlic  Optional
-Oilive oil
 
Directions
 
-Add brussel sprouts to boilling water for 5 min
 
-Remove brussel sprouts and place them on a baking tray
-Drizzel a little olive oil and add salt pepper, rosemarry and garlic
 
-Broil Brussles sprouts for 20 minutes on high
 
-In the mean time heat pine nuts over the stove top until lighly browned
 
-Mix pine nuts and brussel srpouts and serve
 
If you didn’t life brussesl srouts you will love them after this recipe..

Salmon Salad

Ingredients

2 cups cooked, flaked salmon

2 hard-boiled eggs, crushed

1 red or green bell pepper, diced

1 cucumber, peeled, seeded, and diced

1/2 cup chopped onions

4 to 5 tablespoons greek yogurt/fat free mayo

1/4 teaspoon cayenne pepper, optional

Salt and pepper

1/2 lemon, juiced

Directions
In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.

cucumber salad is the best…so tasty and good for you!

Quinoa Salad with Spinach, Raisins, and Walnuts
 
 
-1 T olive oil
-2 T minced red onion
-1 garlic clove, minced
-1 c quinoa, rinsed (rinsing is to remove the bitterness from the seeds)
-1 ½ T golden raisins
-1 ½ T dried currants
-1 2/3 c water
-1 c frozen chopped spinach, thawed
-Zest and juice of 1 lemon
-¼ c toasted chopped walnuts
-2 T chopped parsley
-Salt and pepper to taste
-1-2 T good quality extra virgin olive oil for drizzling
-3 oz feta or goat cheese
 
Directions
 
1. In a medium saucepan, heat the olive oil to medium heat
Add the onion and garlic & sauté for 2-3 min. or until soft.
 
2. Add the quinoa and continue to sauté for another min. or so.
 
3. Add the raisins, currants and water & bring to a boil. Reduce to a simmer, cover, and allow to cook until water is nearly absorbed, about 10 minutes.
4. Stir in spinach and cover again and let cook another 5 minutes.
 
5. Remove from heat & allow to cool for a few min. Stir in lemon zest, lemon juice, walnuts, and parsley. Season generously to taste. Drizzle evoo over and stir in. Serve chilled or at room temp., topped with a bit of feta.
 
Serves 4.
tastyeatsathome.wordpress.com

Awesome recipe!!
 
Portabella Skins………..hungrygirl.com
 
Ingredients:
 
-4 portabella mushrooms
-1 tbsp. olive oil
-1/4 tsp. salt
-1/8 tsp. pepper
-2/3 cup fat-free shredded cheddar cheese
-2 slices turkey bacon; crisply cooked (with nonstick spray) and crumbled
-1 small tomato; seeded and chopped
-1 tbsp. minced fresh chives
 
Directions:
 
1. Preheat oven to 450.
 
2. Line a baking sheet with foil and spray lightly with cooking spray; set aside.
 
3. Wipe mushrooms clean with a moist paper towel; let dry. Brush mushroom caps and edges with oil.
 
4. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes, or until cheese begins to melt and edges begin to brown.
 
5. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms.
 
6. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges and serve with toothpicks.
Serves 4!
 
(1 portabella: 90 calories, 5g fat, 330mg sodium, 6g carbs, 1.5g fiber, 2g sugars, 6g protein = 2 Points)

I foung this comment on a blog.
 
Great Vegetable recipes!!!
 
 
Line a pan with foil and in goes the chopped veggies + salt, pepper and olive oil. 400F oven, toss every 10 minutes and you get the best and easiest veggies around.
 
We love roasted broccoli, and I use the frozen florets for that. No need to thaw, just put them on the lined tray, season and into the oven it goes. Takes a bit longer, but easy and worth it (plus no dealing with washing, cleaning broccoli and all that).
 
Besides broccoli we love roasted carrots, zucchini and yellow squash, bell peppers (red, yellow, orange), parsnips, butternut squash, acorn squash, pumpkin (all winter squashes really), asparagus, eggplant, okra, cabbage are amazingly delicious roasted, and even green beans are good roasted too.
 
Have you tried roasted kale? (kale chips) Amazing too, one of my son’s favorite veggies, he loves kale, especially roasted.
 
One thing I love too is to use a vegetable peeler and “shave” slices out of zucchini and/or yellow squash. I just keep “peeling” the zucchini and make lots of ribbons out of it. Then I season with salt, pepper, vinegar (I like white balsamic vinegar or rice vinegar for this, or seasoned rice vinegar is good too), and olive oil. Chopped basil or chopped mint added to this makes it amazing.
 
 
I also like to use an orange vinaigrette for the zucchini salad, it might sound different at first, but it goes really well with the summer squash and it is ultra easy to make:
 
Mix together about a tablespoon (or more) of frozen orange juice concentrate (I keep a thingie of this in the freezer just for making this vinaigrette/dressing), dilute it with a bit of water, add rice vinegar, salt, pepper, and olive oil. Whisk until all incorporated, taste and fix the seasoning to taste (add more salt, pepper, etc, as needed). I always just eyeball the amounts so I don’t have specific quantities.
 
Zucchini sliced paper thing with this orange vinaigrette is delicious,  I like to add a few pieces of goat cheese in there too, it add some creaminess and makes it even better.
 
Another thing I like, especially now in the summer is tomatoes with basil, salt, pepper, olive oil and balsamic vinegar. Sooo good!
 
Do you have a grill? Or a panini press? I use my panini press to “grill” vegetables in it. I toss the veggies with salt, pepper, olive oil and some seasoning (greek seasoning or other you like) and put them on the panini press. Eggplant cut into rounds are yummy this way, as is zucchini.
 
Roasted butternut squash cubes (or acorn squash) + apple cubes all seasoned with salt, olive oil and curry powder is also totally delicious. Might sound a bit different but the curry with the sweetness of the apples and squash goes really well. It is one of those things where one thing compliments the other in good harmony.
 
 
 
Spinach and bok choy are my favorites to have sauteed. I sautee onions and lots of garlic in olive oil, add the chopped greens of choice and cook until the greens are softened and cooked to our liking. Season with salt and pepper and it is done.
 
Broccoli is also good done this way..

 
Roasted Carrots and Parsnips …My new Favorite!
 

Ingredients
-2 whole Carrots
-2 parsnips
-Sea salt
-Pepper
-Thyme

Directions
 
1. Preheat the oven to 425 degrees F.
 
2. Slice carrots parsnips diagonally in 1 inch thick slices (like French fries)  
 
3. Place carrots & parsnips on a sheet pan; add evoo, sea salt, pepper, thyme and toss well.
 
4. Roast for 30- 40 minutes; toss every 10 minutes until the parsnips are tender and lightly browned

 
this looks interesting…one question:  are parsnips carrots?  i’ve never had them before!

Dana.. they look like a white carrot.. it taste different though..
 

thanks for the visual aid!

 
  
 
Sweet and Savory Brussel Sprouts serves 4
edibleperspective.com/
 
1lb brussel sprouts
3 clementines, peeled
3/4c pomegranate arils
1/3c toasted walnuts/pecans, chopped
3T shallots, minced
2T fresh thyme, chopped
1/2T fresh rosemary, finely chopped
1.5T sunflower oil
2t balsamic vinegar
1/2t salt
 
DIRECTIONS
 
-Preheat your oven to 450*.
 
-Chop the stems off and slice the brussel sprouts in half. 
 
-Chop the clementines in half.
 
-Toss all ingredients, except for the balsamic vinegar, in a single layer on large baking sheet. 
 
-Roast for 20-25min, until the sprouts are tender and golden brown.
 
-While roasting, gently toast walnuts or pecans in a pan over medium-low heat, stirring frequently until golden brown.
 
-Add the balsamic vinegar, scraping the bottom of the pan + gently tossing with the ingredients.
 
-Top with nuts and add more salt if needed.
Serve immediately.
 
 
tips/substitutions:  Instead of pomegranate arils, you could also add 3/4c chopped cranberries or raisins after the dish is done cooking.