Category Archives: vegetables

Parmesan Brussel Sprouts

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So easy and so tasty.

Ingredients:

1 package of shredded brussel sprouts

1/3 c. olive oil

1/2 c. shredded Parmesan cheese

Directions:

Preheat oven to 425. Place the brussel sprouts in a large baking sheet and spread out. Mix with the olive oil, salt and pepper.

Bake for about 30  minutes, turning the pan and tossing the sprouts once.

Top with Parmesan cheese and return to oven to melt the cheese.

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Grilled Radicchio with Glaze

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This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.

Ingredients:

1 1/2 c. apple juice

1/3 c. balsamic vinegar

2 T. apple jelly or unseasoned apple butter

2 small heads radicchio (cut through core into 4 wedges)

Olive oil

Crumbled Blue cheese

Directions:

Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.

Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.

Grill until charred.

Drizzle with glaze and sprinkle blue cheese on top.

Taco Stuffed Peppers

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So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Grilled Cabbage Wedge Salad

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This was delicious. I always boil my cabbage first!

Ingredients:

1 cabbage, cut into wedges

6 bacon slices, coarsely chopped

Cherry tomatoes, halved

2 scallions, thinly sliced

1 oz. crumbled blue cheese

1/4 c. mayonnaise

1/4 c. olive oil

2 t. white wine vinegar

Directions:

Boil cabbage in water for about 5 minutes. Remove from water and set aside.

Cook the bacon in a skillet until crispy. Drain on paper towels.

Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.

Add the scallions, bacon and tomatoes.

In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.

Mix well.

Drizzle over the cabbage and serve.