Category: Vegetable Dishes

Sweet Potato Sage Noodles

Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.
Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

A few years ago I received a spiralizer appliance and experimented with quite a few recipes. I then set it aside (out of sight), and to be truthful, I forgot about it! Have you ever done that? Oh well.

I finally dug it out of “storage” (ha ha) a few months ago, and used it to make sweet potato sage noodles, a very simple recipe for a yummy little veggie side dish. NOTE: I’ve included a way to make this recipe even if you don’t have access to a spiralizer.

I found the original recipe in a Kindle cookbook I have, made a couple changes to the recipe to suit our taste, and enjoyed the results. Here’s how to make sweet potato sage noodles.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Sweet Potatoes

Peel two medium-large sweet potatoes, give them a quick rinse, and then pat them dry. Trim both ends flat with a knife (so they can be attached to the spiralizer).

Two medium sweet potatoes on yellow mat, with a vegetable peeler.Two peeled sweet potatoes, with discarded peel, knife and vegetable peeler.

Make The Sweet Potato “Noodles”

Attach a “noodle” blade to your spiralizer appliance. Position a sweet potato into the spiralizer, lock into place, and turn the handle. Catch the spiralized noodles in a large bowl as they come out of the machine.

TIP: If you don’t have a spiralizer, thinly peel the entire length (top to bottom) of the sweet potato using a vegetable peeler. The noodles should be as wide as the surface of the sweet potato. Once they’re peeled into wide, thin strips, slice them lengthwise into thin “noodle” sized shapes.

A sweet potato, positioned in place on a spiralizer machine.Spiralized sweet potato noodles fall into a large white bowl.

Melt 3 Tablespoons butter in a large skillet until it begins to foam, on Medium heat. Once it has stopped foaming, turn the heat to Low and stir in 1½ teaspoons of dried sage until combined.

Continue to cook until the butter has browned and starts to smell “nutty”. This usually takes 3-4 minutes.

Butter is cooked in large skillet until melted and browned.

Cook The Sweet Potato Sage Noodles

Add the sweet potato noodles to the browned butter and sage in the skillet. Cook the noodles on Medium heat, stirring often, until they become tender to the bite.

The cooking time may vary depending on the thickness of the noodles you are cooking, but typically will become tender after 5-7 minutes.

The spiralized sweet potato noodles are added to browned butter in skillet.Sweet potato noodles are tossed with browned butter and sage until combined.

Season the tender noodles to taste with salt and black pepper, then add fresh, finely grated Parmesan cheese. Toss together until combined and the cheese melts.

Once the sweet potato sage noodles are tender, hot, and the cheese has melted, they’re ready to garnish and serve while hot.

Grated Parmesan cheese is added to the sweet potato noodles in skillet.

Toasted Pecan Garnish

Add chopped toasted pecans to the top of the hot sweet potato noodles as a garnish, for added crunch and flavor. TIP: Toast the pecans while the sweet potato noodles are cooking, to save time.

To toast chopped pecans, place them in a separate (small) dry skillet, and cook on Medium-Low, stirring often, for 2-3 minutes or until they become fragrant. Remove the pecans from the skillet and let them cool.

Chopped pecans are lightly toasted in a dry skillet.

When you’re ready to serve the sweet potato sage noodles, transfer the hot noodles to a serving bowl and add garnish before serving.

GARNISH: Sprinkle the hot noodles with toasted pecans AND additional Parmesan cheese, if desired. Serve immediately and enjoy. 

Sweet potato sage noodles garnished with parmesan and toasted pecans.

I hope you enjoy this sweet potato dish, and it’s unique noodle “twist” (see what I did there?). Thanks for stopping by, and please come back soon for more family-friendly recipes.

Looking For More SWEET POTATO Or YAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some nice sweet potato (and yam) recipes to choose from, including:

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Recipe adapted from: “5 Ingredient Cooking For Two” (Kindle version), by Robin Donovan, published by Rockridge Press in 2020

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0 from 0 votes
Sweet Potato Noodles
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

Category: Side Dish, Vegetable
Cuisine: All Cuisines
Keyword: sweet potato noodles
Servings: 4
Calories Per Serving: 223 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium sweet potatoes peeled, spiralized
  • 3 Tablespoons butter
  • teaspoons dried sage
  • salt and black pepper season to taste
  • 3 Tablespoons freshly grated Parmesan cheese + more for garnish, if desired
  • 2 Tablespoons chopped pecans toasted
Instructions
  1. Peel sweet potatoes; rinse, pat dry. Trim both ends flat with a knife.

  2. Attach "noodle" blade to spiralizer. Position a sweet potato in spiralizer; lock in place, and turn handle. Catch spiralized noodles in large bowl as they fall. TIP: No spiralizer? Thinly peel length of sweet potato with a vegetable peeler, Noodles should be as wide as the sweet potato. Once peeled into wide, thin strips, slice lengthwise into very thin strips or "noodles".

  3. Melt butter in large skillet on Medium heat until it begins to foam. When it stops foaming, turn heat to Low. Stir in sage until combined. Continue to cook until butter has browned and starts to smell "nutty" (about 3-4 minutes).

  4. Add sweet potato noodles to the skillet. Cook on Medium heat, stirring often, until noodles become tender to the bite. Cooking time may vary depending on thickness of noodles, but typically become tender after 5-7 minutes.

  5. Toast chopped pecans while noodles cook: place pecans in separate (small) dry skillet; cook on Medium-Low, stirring often, for 2-3 minutes or until fragrant. Remove pecans from skillet; let cool.

  6. Season hot cooked noodles to taste with salt/pepper. Top with fresh, finely grated Parmesan cheese. Toss until combined, cheese melts and noodles are heated through.

  7. To serve, transfer hot noodles to a bowl, garnish with toasted pecans and more grated Parmesan (if desired). Serve immediately. Enjoy!

Recipe Notes

NOTE: Salt/pepper was not given consideration in the nutrition calculation, as the noodles are seasoned to taste with these ingredients, and may vary with each user.

Nutrition Facts
Sweet Potato Noodles
Amount Per Serving (1 g)
Calories 223 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 26mg9%
Sodium 195mg8%
Potassium 411mg12%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 16331IU327%
Vitamin C 3mg4%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

Slow Cooker Veggie Curry

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.
Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

Prep Veggies For Crockpot

You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

Seven types of vegetables are prepped then put in a slow cooker.

Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

Coconut milk and vegetable broth are added to the slow cooker.

Build The Sauce

Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor!  Add curry powder, ground turmeric, salt and pepper to the slow cooker.

Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

Curry powder, turmeric, salt and pepper are added to the slow cooker.

Time To Let It Cook!

Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

All ingredients are combined in the slow cooker and cooked 4 hours.

When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

The slow cooker veggie curry is colorful when the dish is finished cooking.

Serve The Slow Cooker Veggie Curry

I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

Slow Cooker Veggie Curry is served with white rice in the middle of the bowl.A filling meal of slow cooker veggie curry, with white steamed rice.

I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More Recipes For MEATLESS MEALS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderfully delicious MEATLESS meals you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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Author's signature

Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)

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0 from 0 votes
Slow Cooker Veggie Curry
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Category: Entree, Main Dish
Cuisine: All Cuisines
Keyword: slow cooker, veggie curry
Servings: 4 servings
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 head cauliflower cut in florets
  • 14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
  • 14.5 ounces green beans (canned) = 1 can, drained
  • 1 medium sweet potato peeled, chopped in 1" pieces
  • 1 medium red onion cut in half, sliced thin
  • 1 medium tomato diced
  • ½ cup shredded carrot
  • 3 cups low sodium vegetable broth use chicken broth if desired
  • 13.5 ounces light coconut milk (canned) use full fat if desired
  • teaspoons curry powder
  • teaspoons turmeric
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • fresh cilantro (for garnish-optional)
To serve: fresh cilantro and steamed rice (optional, but good!)
    Instructions
    1. Prep all 7 veggies and place them into a slow cooker.

    2. Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

    3. Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.

    4. Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.

    5. Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

    Recipe Notes

    NOTE: The caloric calculation does not include the rice.

    Nutrition Facts
    Slow Cooker Veggie Curry
    Amount Per Serving (1 (1/4 of total))
    Calories 324 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1032mg45%
    Potassium 1181mg34%
    Carbohydrates 51g17%
    Fiber 14g58%
    Sugar 12g13%
    Protein 12g24%
    Vitamin A 11679IU234%
    Vitamin C 91mg110%
    Calcium 144mg14%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

    Cauliflower Broccoli Casserole

    Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It’s yummy and serves 8!
    Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It's yummy and serves 8!

    Over 40 years ago, a dear friend of mine gave me her recipe for a broccoli casserole which is absolutely delicious. Over time I’ve tinkered with her recipe and adapted it by changing some of the original ingredients (and adding some, too).

    This new recipe for cauliflower broccoli casserole is the one I am sharing with you today. It is really simple to make, tastes wonderful and serves 8. It also stores well for several days in the fridge for leftovers!

    I really hope you enjoy this side dish, and appreciate how truly easy it is to prepare, because you will use frozen broccoli and cauliflower florets for convenience of preparation! Here’s how to make this delicious vegetable casserole.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Vegetables

    For this recipe you will need one 12 oz. bag of frozen broccoli florets and a 12 oz. bag of frozen cauliflower florets. Using frozen veggies is a great time saver because the veggies are already cut in bite sized pieces!

    Pour the contents of both bags into 2 cups of boiling water, and cook them for 6-7 minutes. When they have finished cooking, drain them well and set them aside until later.

    Bags of frozen broccoli and cauliflower florets are used for this casserole.Frozen cauliflower and broccoli are cooked in boiling water in pan.

    Now it’s time to cook the onions. Melt a stick of butter (½ cup) in a skillet, until the butter begins to get foamy and browns slightly.

    Add the chopped onions and cook, stirring occasionally, for 3-4 minutes until the onions begin to brown slightly and become tender. Remove the skillet from the heat.

    Chopped onions are cooked until tender in browned butter.

    Time To Make The Cauliflower Broccoli Casserole

    Mix two beaten eggs and mayonnaise in a small bowl until they are well combined (I use a fork to do this). Pour this mixture into a large mixing bowl.

    Beaten eggs are combined with mayonnaise in a small bowl.

    Add the cooked cauliflower and broccoli, butter and onions, cream of mushroom soup, curry powder, salt, pepper and grated cheddar cheese to the egg mixture.

    Stir all the ingredients together until everything is completely combined and covered with the “sauce”.

    All ingredients for the vegetable casserole placed in a large mixing bowl.Ingredients for the cauliflower broccoli casserole are combined for baking.

    Spray or grease a 7½” x11″ baking dish OR a 9″ x 13″ baking dish on the bottom and sides. Transfer the cauliflower broccoli casserole mixture into the baking pan, and spread to evenly distribute it in the dish.

    The cauliflower broccoli casserole is spread in a baking dish.

    Time To Bake The Cauliflower Broccoli Casserole

    Sprinkle the top of the casserole with bread crumbs. Bake the casserole (uncovered) in a preheated 375°F. oven (on a middle rack) for 25-28 minutes.

    When it’s done, the cauliflower broccoli casserole should be bubbling around the edges, and the top should be golden brown.

    Bread crumbs are sprinkled on top of the casserole before baking.

     Transfer the baking dish to a wire rack. Let the casserole cool for 2-3 minutes before dipping it out of the dish and serving.  

    Baked cauliflower broccoli casserole rests on wire rack to cool 2-3 minutes.

    Time To Enjoy This Veggie Casserole

    This veggie casserole can easily be served as a side dish for a variety of main dishes. After scooping it up and out of the baking dish, it may not look like a million dollar dish, but trust me… it is DELICIOUS!

    We enjoyed it this time paired with baked chicken thighs and legs, along with homemade cloverleaf dinner rolls (with honey) on the side. YUM!

    A serving of the veggie casserole with chicken and a dinner roll on the side.

    I hope you have the opportunity to try this delicious vegetable casserole. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They can be easily reheated in the microwave and enjoyed with another meal.

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

    Looking For More VEGETABLE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious veggie recipes you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from : Elnora Hall

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Cauliflower Broccoli Casserole
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     

    Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It's yummy and serves 8!

    Category: Vegetable Dish
    Cuisine: American
    Keyword: cauliflower broccoli caserole
    Servings: 8
    Calories Per Serving: 248 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 ounces frozen cauliflower florets =1 bag
    • 12 ounces frozen broccoli florets = 1 bag
    • ½ cup butter = 1 stick
    • 1 medium yellow onion chopped
    • 2 large eggs lightly beaten
    • ¼ cup light mayonnaise
    • 10.5 ounces cream of mushroom soup = 1 can
    • 1 cup grated cheddar cheese medium or sharp
    • ½ teaspoon curry powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    Instructions
    1. Preheat oven to 375°F. Spray or grease a 7½" x11" baking dish OR a 9" x 13" baking dish on the bottom and sides.

    2. Place frozen cauliflower and broccoli in 2 cups of boiling water in a pan; cook for 6-7 minutes. Drain well; set aside.

    3. Melt butter in a skillet, until foamy/slightly browned. Add onions; cook, stirring often for 3-4 minutes until tender. Remove from heat.

    4. Mix eggs and mayonnaise in a large bowl until well combined. Add cauliflower and broccoli, butter/onions, mushroom soup, curry powder, salt, pepper and cheese. Stir until combined; transfer to baking dish. Sprinkle with bread crumbs.

    5. Bake uncovered at 375°F. for 25-28 minutes on a middle rack. When done, it should be bubbly around edges and golden brown on top. Transfer baking dish to a wire rack; let cool 2-3 minutes before serving.

    Nutrition Facts
    Cauliflower Broccoli Casserole
    Amount Per Serving (1 (1/8 of total))
    Calories 248 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 11g69%
    Trans Fat 0.5g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 94mg31%
    Sodium 696mg30%
    Potassium 365mg10%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 2g2%
    Protein 9g18%
    Vitamin A 835IU17%
    Vitamin C 59mg72%
    Calcium 146mg15%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It's yummy and serves 8!

    Asian Orzo Veggie Skillet

    Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce – a yummy twist on fried rice!
    Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

    Do you like Chinese fried rice? Well, the recipe I am sharing today is very similar in flavor to that classic Asian side dish, but this one uses orzo pasta instead of the “traditional” white rice. How’s that for a nice twist?

    This hearty, low calorie dish is packed with colorful, healthy vegetables like broccoli, carrots, peas, carrots, yellow and green onions!

    When you add cooked orzo, garlic, soy sauce, ground ginger, and salt and pepper to these veggies, the result is an absolutely delicious side dish! You can also enjoy it as a tasty vegetarian main dish, if that appeals to you, too!

    This recipe makes 8 servings, and because it reheats well in the microwave, it’s a great dish to have around! Here’s how to make this Asian Orzo Veggie Skillet.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Orzo

    You will need COOKED orzo for this recipe. Orzo is a type of pasta that can easily be found in most grocery stores with the other pastas, and it looks like an elongated grain of rice.

    Cook 1 cup uncooked orzo in boiling water, according to the package directions. When the orzo has finished cooking, drain and then rinse it well with COLD water to prevent the pasta from continuing to cook.

    Set the pasta aside. It will be added to this dish at the end, so you can make it ahead of time, if that’s more convenient.

    Orzo pasta is cooked in boiling water, then drained well.

    Cook The Vegetables

    Heat 1 Tablespoon of olive oil on Medium-high in a large skillet. Once the oil is hot (but not smoking), add diced carrots and chopped onion.

    Cook for 3-4 minutes, stirring often, until the veggies become slightly tender, then add minced garlic and cook an additional minute.

    Diced onions and carrots cook in oil in a large skillet.Minced garlic is stirred into the cooked carrots and onions.

    Stir in the fresh broccoli florets and cook, stirring often, for 5-6 minutes until the broccoli becomes slightly tender.

    Transfer all the veggies out of the skillet and into a large bowl. Set aside, and then wipe the skillet clean.

    Broccoli florets are added to the veggie mixture in the skillet.

    Scramble And Dice The Eggs

    Heat the remaining oil (1 Tablespoon) on Medium in the cleaned skillet. Add 3 beaten eggs and let them cook, stirring often, until they’re fully cooked. Use a spatula to break the cooked eggs up into small pieces.

    Three eggs are scrambled in hot oil in a large skillet.The scrambled eggs are chopped into very small pieces in skillet.

    Stir the reserved vegetables back into the skillet with the cooked eggs until they have been combined. Add the cooked orzo, frozen peas (not thawed!), sliced green onions, soy sauce, ginger.

    Season everything with salt and pepper, to suit your taste, then stir gently until all the ingredients have been well-combined.

    Cooked veggies are added back into skillet with the scrambled eggs.Peas, orzo, spices, green onions, soy sauce and spices are added to skillet.

    Heat, Then Serve The Asian Orzo Veggie Skillet

    Turn the heat to Medium-High and stirring often, continue to cook the Asian Orzo Veggie Skillet until it is fully heated through.

    Once everything is hot, the dish is ready to be served. You can serve this dish straight from the skillet OR you can transfer servings to individual plates.

    We enjoyed this flavorful, colorful and delicious dish alongside our main dish of Lemon Pineapple Chicken Bites, and these two dishes complimented each other well. YUM!

    The Asian Orzo Veggie Skillet is fully heated through and then served.A serving of Asian Orzo Veggie Skillet on plate with lemon pineapple chicken.

    I hope you like the Asian Orzo Veggie Skillet as much as we do, and trust you’ll have the chance to make it for those you love. It is a great tasting side dish, but could also be enjoyed as a vegetarian main dish!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More Recipes With ORZO?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring orzo, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
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    Author's signature

    Original recipe source: Sarah, at http://wholeandheavenlyoven.com/2017/01/05/rainbow-vegetarian-fried-orzo-skillet/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Asian Orzo Veggie Skillet
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

    Category: Dinner, Lunch, Side Dish, Vegetable Dish
    Cuisine: Asian, Vegetarian
    Keyword: Asian orzo veggie skillet
    Servings: 8
    Calories Per Serving: 163 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 medium yellow onion finely chopped
    • 2 medium carrots peeled, finely diced
    • 4 cloves garlic finely minced
    • 2 Tablespoons olive oil **DIVIDED USE**
    • 1 cup broccoli florets bite sized florets
    • 3 large eggs lightly beaten
    • 1 cup uncooked orzo pasta
    • ¾ cup frozen peas do not thaw
    • ½ cup thinly sliced green onions bulb and stalk
    • ¼ cup reduced sodium soy sauce
    • ½ teaspoon ground ginger
    • salt and black pepper, to taste
    Instructions
    1. Cook orzo in boiling water according to package directions. When done, drain well; rinse orzo with COLD water to prevent it from continuing to cook. Set aside.

    2. Heat 1 Tablespoon oil on Medium-high in a large skillet. Once oil is hot, add carrots and onion. Cook 3-4 minutes stirring often, until they're slightly tender; add garlic, cook 30 seconds, stirring often.

    3. Stir in broccoli florets; cook, stirring often for 5-6 minutes until broccoli is slightly tender. Transfer veggies from skillet into a bowl. Set aside. Wipe skillet clean.

    4. Heat remaining oil (1T.) on Medium in cleaned skillet. Add beaten eggs; cook, stirring them often until fully cooked. Break up cooked eggs into small pieces.

    5. Stir reserved veggies back into the eggs in skillet until combined. Add orzo, frozen peas, green onions, soy sauce, ginger, and salt and pepper to taste; stir until combined.

    6. Turn heat to Medium-High. Cook, stirring often, until all ingredients are fully heated through. When hot, it's ready to be served straight from the skillet OR onto individual plates. Enjoy!

    Nutrition Facts
    Asian Orzo Veggie Skillet
    Amount Per Serving (1 (1/8 of total))
    Calories 163 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 70mg23%
    Sodium 331mg14%
    Potassium 259mg7%
    Carbohydrates 21g7%
    Fiber 3g13%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 2887IU58%
    Vitamin C 19mg23%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

    Asparagus In Cream Sauce

    Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.
    Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

    If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

    Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

    The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

    It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people. 

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Asparagus

    Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

    For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

    The "tough" ends of the asparagus are cut or snapped off.

    Cooking The Asparagus

    Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

    Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

    This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

    Fresh asparagus is steamed on a steamer basket over water in saucepan.

    Make The Cream Sauce While The Asparagus Cooks

    While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

    Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

    Cream cheese and milk are cooked on low heat until cream cheese has melted.

    Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

    Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

    A small amount of spices are added to the cream sauce in pan.Seasoned cream sauce cooks in saucepan until smooth and heated through.

    Serve The Asparagus In Cream Sauce

    When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

    Cooked and hot, crisp-tender asparagus is transferred to serving platter.

    Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

    TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

    Hot cream sauce and chopped pistachios are added to garnish the asparagus.

    Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

    This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

    Asparagus in cheese sauce is served alongside chicken and roasted potatoes.

    I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

    Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More ASPARAGUS Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring asparagus, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Asparagus In Cream Sauce
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
     

    Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: asparagus in cream sauce
    Servings: 4
    Calories Per Serving: 119 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound fresh asparagus (about 24 stalks) (ends trimmed)
    • 3 ounces cream cheese
    • cup milk
    • teaspoon salt
    • teaspoon black pepper
    • teaspoon garlic powder
    • 1 pinch nutmeg
    • ¼ cup chopped pistachios (for garnish)
    Instructions
    Cook Asparagus:
    1. Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

    Make Cream Sauce:
    1. While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

    To Serve:
    1. Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

    Nutrition Facts
    Asparagus In Cream Sauce
    Amount Per Serving (1 (6 stalks + sauce))
    Calories 119 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 12mg4%
    Sodium 159mg7%
    Potassium 394mg11%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 5g6%
    Protein 6g12%
    Vitamin A 1046IU21%
    Vitamin C 7mg8%
    Calcium 92mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

     

    Irish Colcannon With Bacon

    Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It’s a delicious dish, any time of the year!
    Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

    Have you ever eaten Colcannon before? It is a dish created by combining potatoes and cabbage (or kale) with onions, butter, cream, salt and pepper. In this version, crispy cooked bacon is also included, for even more flavor!

    Here in the United States colcannon is “typically” considered a St. Patricks Day dish, eaten in the Spring (March 17th), to commemorate this Irish holiday.

    Did you know that in Ireland colcannon is associated primarily with harvest time in the Fall? Apparently traditional colcannon is more likely to be enjoyed in Ireland for Halloween, to celebrate their Fall harvest. I think that’s a really interesting thing to learn, and it surprised me!

    All I do know is that Irish colcannon with bacon is delicious any time of year, it’s simple to prepare, and it fills us up! Here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Bacon

    Use kitchen scissors or a knife to cut the bacon into small pieces. NOTE: Cutting the bacon into small pieces lets it cook a lot faster, and saves time!

    Cook the bacon until it is very crisp, then drain the bacon on paper towels. Set aside. Leave 1 Tablespoon of bacon grease remaining in the skillet!

    Small pieces of bacon are cooked until very crispy in a large skillet.Grease is drained and the crispy bacon cools on paper towels.

    Cook The Veggies

    Melt 1 Tablespoon of butter on Medium in the large skillet you used to cook the bacon. The butter will cook with the bacon grease remaining in the skillet (for added flavor).

    Once the butter melts, add chopped onion, and cook it for 3-4 minutes, stirring often, until it becomes tender and translucent. Add the chopped green cabbage, and stir it into the onion mixture until incorporated. 

    Chopped onion is cooked in bacon drippings and melted butter in skillet.Chopped cabbage is added to the cooked onions and butter in skillet.

    Continue to cook the onion and cabbage mixture for about 6-7 minutes on Medium heat, stirring often, to prevent burning.

    Chopped onions, butter and cabbage are cooked until tender.

    Cook The Potatoes

    Peel potatoes, cut them into chunks, and cover them with lightly salted water in a large saucepan. Bring the water to a boil on Medium-High heat. TIP: If you begin cooking the potatoes while you are cooking the veggies, you will save time!

    Once the water boils, turn the heat down to Low and let the potatoes cook/simmer for about 18-20 minutes.

    When done, the potatoes should be tender enough for a butter knife to be inserted easily. Drain the potatoes very well, then put them back into the large saucepan.

    Immediately add 2 Tablespoons butter and heavy cream to the potatoes. Put a lid on the pan, and allow the butter to melt (without opening the lid).

    Peeled, chunky potatoes cook in salted, boiling water until tender.

    Butter and whipping cream are added to very hot, drained potatoes in pan.

    Time To Put This Dish Together

    Remove the lid from the saucepan of potatoes. They should still be hot. Use a potato masher (or a fork) to mash the potatoes (leaving some very small pieces!).

    Now add the cabbage and onion mixture plus HALF of the crumbled bacon to the potatoes. Stir to combine, then season it with salt and black pepper, to taste.

    Potatoes are mashed, then cabbage, onion and bacon are added to pan.

    Serve Irish Colcannon With Bacon

    Transfer the Irish colcannon with bacon to a pretty serving bowl. Sprinkle the top with the remaining half of the crumbled bacon.

    Make a tiny well in the center of the colcannon, and add the last Tablespoon of butter to the well. Serve the Irish colcannon with bacon immediately while hot, and enjoy this delicious side dish!

    The colcannon is absolutely delicious and we think it is very filling, too! It is a great accompaniment to a variety of meats, including beef, pork,  fish or chicken!

    Irish colcannon with bacon is served hot with pat of butter on top.Salmon fillet is served with the Irish colcannon with bacon on plate.

    I hope you have the opportunity to make Irish colcannon with bacon. It’s really quite good (thank you, Ireland!), and I trust you’ll enjoy it as much as we do.

    Thank you so much for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

    Looking For More Recipes For St. Patrick’s Day?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of recipes for St. Patrick’s Day to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Recipe adapted from (and with thanks to): Beth Pierce, at smalltownwoman.com

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Irish Colcannon With Bacon
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

    Category: Holidays, Side Dish, Vegetable Dish
    Cuisine: Irish
    Keyword: Irish colcannon with bacon
    Servings: 6
    Calories Per Serving: 327 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 slices bacon cooked crispy, crumbled *DIVIDED USE**
    • 4 Tablespoons butter **DIVIDED USE**
    • ½ cup chopped yellow onion
    • 3 cups grated green cabbage
    • 5 medium russet potatoes peeled, cut in chunks
    • cup heavy whipping cream
    • salt and black pepper, to taste
    Instructions
    1. Cut bacon into small pieces; cook in large skillet until very crisp. Transfer to paper towels. Set aside. Leave 1 Tablespoon bacon grease in skillet for later!

    2. Melt 1 Tablespoon butter on Medium heat in skillet you used to cook the bacon (with remaining bacon grease). Once butter melts, add onion; cook 3-4 minutes, stirring often, until tender/translucent. Add cabbage, and stir until combined. Continue cooking onion/cabbage 6-7 minutes on Medium heat, stirring often, to prevent burning.

    3. Peel potatoes, cut into chunks; put in large saucepan and cover with lightly salted water. Bring water to a boil on Medium-High heat. TIP: If you begin cooking potatoes while cooking the veggies, you'll save time! Once boiling, turn heat down to Low; let potatoes simmer for 18-20 minutes. When done, potatoes should be tender enough for a butter knife to be inserted easily. Drain potatoes very well, then put them back into the saucepan. Immediately add 2 Tablespoons butter and cream to the potatoes. Put a lid on the pan; allow butter to melt (before opening the lid).

    4. Remove lid from saucepan. Use a potato masher (or fork) to mash the potatoes (leave some small pieces). Add cabbage/onions plus HALF the crumbled bacon to the potatoes. Stir to combine, then season with salt/pepper, to taste.

    5. Transfer colcannon to a serving bowl. Sprinkle with remaining half of the crumbled bacon. Make a small well in the center; add the last Tablespoon of butter to the well. Serve immediately while hot, and enjoy!

    Nutrition Facts
    Irish Colcannon With Bacon
    Amount Per Serving (1 (1/6th of total))
    Calories 327 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 10g63%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 45mg15%
    Sodium 176mg8%
    Potassium 863mg25%
    Carbohydrates 36g12%
    Fiber 3g13%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 469IU9%
    Vitamin C 24mg29%
    Calcium 52mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

    Roasted Veggie Orzo Salad

    Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.
    Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

    Today I want to share a recipe I created for a delicious orzo salad with Italian dressing and lots of roasted vegetables! It can be enjoyed for dinners or quick lunches as a main dish or as a side dish.

    The salad has 4 cups of seasoned, fresh roasted veggies in it, and you can use any combo of fresh veggies you enjoy, as long as you have 4 total cups of bite sized vegetables. I love to include many colorful vegetables with different textures, for a beautiful salad!

    When I make this dish, I typically use broccoli, cauliflower, zucchini, red and green bell pepper strips, baby carrots and red onion slices. The amount of each of these ingredients can be adjusted to suit your personal taste OR you can make it using other fresh veggies you enjoy.

    You can’t really hurt this simple recipe, folks! It’s delicious, and will keep several days in the refrigerator, so we can have it around for a quick bite. Here’s how to make Roasted Veggie Orzo Salad.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    What Veggies To Use?

    For this recipe I use a TOTAL of 4 cups of chopped vegetables, which includes baby carrots, broccoli, cauliflower, red onion, zucchini, and red & green bell peppers. All are cut into bite sized portions.

    NOTE: It’s important to note that this combination of vegetables adds lots of color AND flavor to the salad. However, you can use your own combination of fresh vegetables if you prefer. Keep the total amount of chopped veggies at 4 cups!

    Roast The Veggies

    The first thing you will need to do is prepare the vegetables for roasting (cut/slice, etc.).  Put all the prepped veggies in a large bowl, drizzle with olive oil and toss, until the vegetables are covered with the olive oil.

    Now season the veggies with salt, pepper, and garlic powder, then gently toss again, until the seasonings are evenly distributed. Place the seasoned veggies in a single layer on a large baking sheet.

    Roast the veggies at 375°F. for 20-24 minutes. Halfway through the baking time, turn the veggies over in the pan, and then continue roasting.

    When done, the vegetables should be lightly caramelized on the outside, and tender to the bite. Let them cool to room temperature, once done.

    Seasoned vegetables are roasted in single layer on a baking pan.

    Cook The Orzo Pasta

    While the vegetables are baking, prepare the orzo pasta according to the package directions. This involves cooking the pasta for approx. 9 minutes in boiling, salted water until done (easy!).

    Once done, remove the pan from the heat, and drain the pasta, rinsing it with cold water to stop the cooking process.

    Orzo pasta is cooked in boiling salted water according to package directions.Cooked orzo is rinsed and drained well after it is finished cooking.

    After draining all the water from the cooked orzo, put the cooled orzo in a large serving bowl. Now it’s time to create the roasted veggie orzo salad.

    Rinsed and drained cooked orzo is put in a large serving bowl.

    Make The Salad

    Add the cooled, roasted vegetables to the bowl of orzo. Stir gently, to combine the veggies with the pasta.

    The cooled and roasted veggies are added to the orzo in the bowl.

    Pour Italian salad dressing over the veggies and pasta, and toss to fully combine all the ingredients. I like to use the salad dressing shown below (no- I’m not paid to endorse this product), but any well-seasoned Italian salad dressing will be perfectly fine to use.

    NOTE: You want the salad ingredients to be well coated with Italian dressing, but not floating in it. I usually begin by adding ¼ cup of salad dressing and toss. Add more salad dressing and adjust to taste, as needed.

    Cover the bowl with plastic wrap and refrigerate the roasted veggie orzo salad for at least 30 minutes before serving.

    As the salad cools, the pasta will absorb some of the Italian dressing. If desired, add a little bit more dressing to the salad when you’re ready to serve it, to suit your own taste.

    Italian salad dressing is used to flavor the orzo salad.

    Serve The Roasted Veggie Orzo Salad

    Once the salad has had time to chill, it’s ready to serve. It is a wonderful side dish, but can also be enjoyed as a meatless main dish, too!

    After being chilled, the roasted veggie orzo salad is ready to serve.

    TIP: Remember to take a quick bite before serving, and add a little more salad dressing (if necessary) to suit your personal taste!

    Roasted Veggie Orzo Salad is a great main dish or side dish.

    I hope you have the opportunity to make this roasted veggie orzo salad, and trust you (and those you love) will enjoy it, too!

    Thanks for stopping by today. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    The Grateful Girl Cooks!
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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Roasted Veggie Orzo Salad
    Prep Time
    10 mins
    Cook Time
    20 mins
    Refrigeration (inactive prep)
    30 mins
    Total Time
    1 hr
     

    Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

    Category: Main Dish, Salad, Side Dish
    Cuisine: All Cuisines
    Keyword: roasted veggie orzo salad
    Servings: 4
    Calories Per Serving: 222 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    Vegetables: 4 cups total fresh veggies (I use red onion, baby carrots, broccoli, cauliflower, zucchini, red & green peppers)
    • 4 cups fresh vegetables (your combination-see above) sliced or cut into bite sized florets/pieces
    • 2 teaspoons extra virgin olive oil
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon garlic powder
    • 1 cup orzo pasta (uncooked)
    • ¼ cup Italian salad dressing
    Instructions
    1. Preheat oven to 375℉.

    2. Put prepared veggies in a large bowl. Drizzle with olive oil; toss, until veggies are covered with oil. Season with salt, pepper, and garlic powder; gently toss again. Place veggies in a single layer on a large baking sheet.

    3. Roast veggies at 375°F. for 20-24 minutes. Halfway through baking time, turn veggies over in the pan; continue roasting, until lightly caramelized on the outside, and tender to the bite. Remove; cool to room temperature, once done.

    4. While vegetables bake, prepare orzo according to package directions. Once done, remove pan from heat. Drain pasta, rinsing with cold water to stop the cooking process. Put well-drained orzo in large serving bowl.

    5. Add cooled, roasted vegetables to the orzo. Stir gently, to combine. Pour Italian salad dressing over veggies/pasta; toss to combine. NOTE: You want salad ingredients to be well coated with Italian dressing, but not floating in it. Try adding about ¼ cup of salad dressing first and toss, then add more salad dressing, adjusting to taste, as needed.

    6. Cover bowl with plastic wrap; refrigerate salad at least 30 minutes before serving. As the salad cools, the orzo will absorb some of the Italian dressing. Take a bite. If needed, add a bit more dressing right before serving, to suit your taste. Enjoy!

    Recipe Notes

    NOTE: The caloric calculation is a "basic" estimate because a variety of vegetables and/or salad dressings may be used. For the benefit of this "general calculation" I used 2 cups broccoli and 2 cups cauliflower. Obviously the combination (and individual quantity) of vegetables and Italian dressing you choose to use in this dish will yield a slightly different caloric value.

    Nutrition Facts
    Roasted Veggie Orzo Salad
    Amount Per Serving (1 (1/4 of total))
    Calories 222 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2g
    Sodium 1872mg81%
    Potassium 385mg11%
    Carbohydrates 41g14%
    Fiber 3g13%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 285IU6%
    Vitamin C 65mg79%
    Calcium 42mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

     

    Maple Chile Glazed Carrots

    Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.
    Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

    Today I would like to share a delicious recipe I found in a cookbook several years ago and made a couple slight changes to, in order to suit our taste.

    These maple chile glazed carrots are easy to prepare, and are a wonderful tasting side dish, perfect for serving with a variety of main dishes.

    Sliced carrots are cooked until tender in a sweet (maple syrup) and mild spice sauce which eventually glazes the carrots! It’s simple, really! Here’s how to make these yummy maple chile glazed carrots.

    Scroll Down for A Printable Recipe Card At The Bottom Of The Page

    Prep The Carrots

    I use 4 medium-sized carrots to make this recipe. Slice off the ends, peel the carrots, then discard the ends and peels. Cut the carrots into round slices, about ½” thick (approx. the width of a fingertip), then set aside.

    Four medium sized carrots are needed to make maple chile glazed carrots.Carrots are peeled, then cut in 1/2" round slices.

    Sauté The Onions

    Melt butter on Medium-High heat in a medium-sized skillet. Once melted, add chopped onions and cook, stirring often, until the onions become tender and translucent in color. This usually takes about 3-4 minutes.

    Chopped onions are cooked in butter in a medium sized skillet.

    Cook The Carrots

    Add the sliced carrots to the onions in the skillet, then add maple syrup, water, chile powder, salt, and cinnamon. Stir, to combine these ingredients in the skillet.

    Carrots, maple syrup, water, salt, chile powder and cinnamon are stirred in.

    Bring the liquids to a low simmer, then PARTIALLY cover the skillet. Let the carrots cook on a low simmer for about 5-6 minutes, or until they are crisp-tender in texture.

    The skillet is left partially covered while the maple chili glazed carrots cook.

    Remove the cover from the skillet. Continue cooking the maple chile glazed carrots for 4 minutes (uncovered) on a low simmer, stirring occasionally.

    When done, the liquid should be reduced in volume and slightly thickened, and the glaze carrots should be glossy/shiny looking.

    The carrots should also be tender at this point. Remove the skillet from the heat, because this side dish is now ready to be served!

    Carrots are tender, and liquid has reduced to a fine gloss when done.

    Serve The Maple Chile Glazed Carrots

    Transfer the hot, maple chile glazed carrots to a serving bowl. Garnish the carrots with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve immediately while hot, and enjoy!

    NOTE: The garnishes are completely optional, but do add additional flavor and color to the dish! If you have access to them, I recommend using them.

    Maple chile glazed carrots are served, garnished with thyme leaves and nutmeg.

    I hope you have the opportunity to try this recipe, and trust you’ll enjoy this simple vegetable side dish as much as we do!

    Thanks for stopping by, and I invite you to com back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More VEGETABLE SIDE DISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: “The Chopped Cookbook”, by The Food Network, G.P., page 123, published in 2014 by Clarkson Potter

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Maple Chile Glazed Carrots
    Prep Time
    5 mins
    Cook Time
    12 mins
    Total Time
    17 mins
     

    Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: maple chile glazed carrots
    Servings: 4
    Calories Per Serving: 122 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 medium carrots peeled, cut in ½" round slices
    • Tablespoons unsalted butter
    • ¼ cup yellow onion chopped
    • 4 Tablespoons maple syrup
    • 4 Tablespoons water
    • ½ teaspoon salt
    • ¾ teaspoon chile powder
    • teaspoon ground cinnamon
    Optional Garnish: fresh thyme leaves and fresh grated nutmeg
      Instructions
      1. Peel carrots and trim ends. Cut carrots into round slices, about ½" thick; set aside.

      2. Melt butter on Medium-High in a medium skillet. Add onions and cook, stirring often, until onions become tender and translucent in color (3-4 minutes). Stir in carrots, maple syrup, water, chile powder, salt, & cinnamon until combined.

      3. Bring liquid to a low simmer, then PARTIALLY cover the skillet. Let carrots cook on a low simmer (partially covered) for 5-6 minutes, or until crisp-tender in texture.

      4. Remove cover from skillet. Continue simmering carrots (uncovered) for 4 minutes on a low simmer, stirring occasionally. When done, liquid should be reduced in volume and slightly thickened. Glaze on carrots should be glossy/shiny looking, and carrots tender. Remove skillet from heat source.

      5. Transfer carrots to serving bowl. Garnish with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve hot, and enjoy!

      Nutrition Facts
      Maple Chile Glazed Carrots
      Amount Per Serving (1 (1/4 of total))
      Calories 122 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 3g19%
      Trans Fat 0.2g
      Polyunsaturated Fat 0.3g
      Monounsaturated Fat 1g
      Cholesterol 11mg4%
      Sodium 342mg15%
      Potassium 264mg8%
      Carbohydrates 20g7%
      Fiber 2g8%
      Sugar 15g17%
      Protein 1g2%
      Vitamin A 10433IU209%
      Vitamin C 4mg5%
      Calcium 48mg5%
      Iron 0.3mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

      Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

      Cauliflower Broccoli Bacon Salad

      Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.
      Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

      If you’re looking for a delicious, fresh and COLORFUL salad to serve for dinner or take to a gathering, may I suggest taking a look at this recipe? I LOVE this salad, and can’t stay out of it when it is here in the house… it is so good!

      Honestly, I feel like this cauliflower broccoli bacon salad has just about everything! It is crunchy, sweet and chewy, salty, creamy, and is a fantastic tasting salad that is a CINCH to make!

      Here’s how to make the salad.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Cook The Bacon

      I always cook the bacon first before doing anything else with this recipe. I like to have it cooked, crispy, and ready to go! I’ve used a method for years to cook the bacon fairly quickly, and with minimal mess.

      Stack 3 slices of bacon on top of each other, then cut them in small pieces, using kitchen scissors or a sharp knife. Cutting the bacon into smaller pieces before cooking will allow the bacon to cook faster.

      Cook the bacon in a medium skillet on medium-high heat until completely cooked through, browned and crispy. Transfer the cooked bacon crumbles to paper towels to absorb excess grease. Set the bacon aside to finish cooling.

      Three pieces of bacon are cut into small pieces then cooked in a skillet.Bacon is cooked until browned and crispy, then drained on paper towels.

      Make The Salad Dressing

      Making the salad dressing is very EASY! Measure mayonnaise, granulated sugar, red wine vinegar, salt and pepper into a small bowl.

      Stir these ingredients together well, until the sugar has dissolved and you have a bowl of creamy salad dressing. Set aside.

      Salad dressing is made by stirring ingredients together in a small bowl.

      Time To Put It All Together!

      Now it is time to put all the ingredients together and make this delicious salad! It only takes a minute or two to do this, which is awesome.

      Put cauliflower florets, broccoli florets, dried cranberries, chopped red onion, chopped peanuts AND crispy bacon into a large mixing bowl.

      TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

      Salad ingredients are placed in large bowl, and salad dressing is ready to add.

      Pour the creamy salad dressing over the top, then toss the salad very well, until all the  ingredients are combined and coated with the dressing.

      Cover the cauliflower broccoli bacon salad with plastic wrap, and keep it in the refrigerator until you’re ready to serve it. You can make the salad up several hours ahead of time if that is more convenient.

      NOTE: For best Results I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. 

      Cauliflower broccoli bacon salad is tossed with creamy salad dressing.

      Serve The Cauliflower Broccoli Bacon Salad

      When you’re ready to serve the cauliflower broccoli bacon salad, remove it from the refrigerator. Give the salad another quick toss, then transfer the salad to a pretty serving bowl or platter (if desired).

      Serve this cold, crunchy salad with a favorite meat dish, and enjoy the amazing flavors. I’m confident you’re going to like it!

      A white bowl, filled with cauliflower broccoli bacon salad.A close up picture of the cauliflower broccoli bacon salad.

      We enjoyed the salad served along with Pan-Seared Creole Salmon, and some steamed white rice. YUM!  

      The crunch of raw broccoli, cauliflower, peanuts, bacon, and the chewy sweetness of the dried cranberries is wonderful! With the addition of  the creamy dressing, this colorful salad is an amazing side dish!

      Salmon fillet and rice, served with the cauliflower broccoli bacon salad.

      I hope you have the chance to try this salad, and hope you’ll enjoy it like we do! Thanks for stopping by, and please come back soon for more family-friendly recipes.

      Take care, may God bless you, and have a GREAT day!

      Looking For More SALAD Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious salad recipes to explore, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: “2010 Christmas with Southern Living” Cookbook, page 148, published in 2010, by Oxmoor House

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Cauliflower Broccoli Bacon Salad
      Prep Time
      20 mins
      Cook Time
      0 mins
      Total Time
      20 mins
       

      Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

      Category: Salad, Side Dish
      Cuisine: All Cuisines
      Keyword: cauliflower broccoli bacon salad
      Servings: 5
      Calories Per Serving: 231 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Salad:
      • 3 slices bacon cooked until very crispy
      • 2 cups cauliflower florets cut into SMALL florets
      • 2 cups broccoli florets cut into SMALL florets
      • ½ cup dried cranberries
      • ¼ cup chopped salted peanuts
      • Tablespoons chopped red onion
      For Salad Dressing:
      • ½ cup light mayonnaise can substitute regular
      • 2 Tablespoons granulated sugar
      • 1 Tablespoon red wine vinegar
      • ¼ teaspoon salt
      • teaspoon black pepper
      Instructions
      1. Cook bacon in skillet on medium-high until cooked through, browned and crispy. Transfer bacon pieces to paper towels to absorb grease. Set bacon aside to cool.

      2. Stir mayonnaise, sugar, red wine vinegar, salt and pepper in a small bowl until sugar dissolves. Set aside.

      3. Put cauliflower, broccoli, cranberries, red onion, peanuts and bacon in a large mixing bowl. Add salad dressing; toss the salad until all ingredients are combined and coated with dressing.

      4. Cover bowl with plastic wrap, and refrigerate until you're ready to serve. NOTE: I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. This also allows veggies time to become well-chilled, for best results.

      5. To serve, remove salad from refrigerator. Give salad a quick toss; transfer salad to a pretty serving bowl or platter (if desired). Serve cold, and enjoy.

      Recipe Notes

      TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

      Nutrition Facts
      Cauliflower Broccoli Bacon Salad
      Amount Per Serving (1 (1/5 of total))
      Calories 231 Calories from Fat 126
      % Daily Value*
      Fat 14g22%
      Saturated Fat 3g19%
      Trans Fat 0.03g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 5g
      Cholesterol 12mg4%
      Sodium 446mg19%
      Potassium 337mg10%
      Carbohydrates 23g8%
      Fiber 3g13%
      Sugar 16g18%
      Protein 6g12%
      Vitamin A 248IU5%
      Vitamin C 52mg63%
      Calcium 38mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

      Carrot Ribbon Salad

      Carrot Ribbon Salad is a savory salad, with long thin carrot “ribbons”, covered in a simple lemon, spices and olive oil salad dressing! 
      Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

      If you’re looking for an easy to make side dish, check out this recipe for Carrot Ribbon Salad. It’s delicious, and so simple to make you won’t believe it!

      Long carrot ribbons are coated with a simple, easy citrus homemade salad dressing with a few spices, topped with fresh parsley, and served. How easy is THAT?

      All you will need is a vegetable peeler, and the simple list of ingredients. Here’s how to make this yummy chilled salad.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Carrot Ribbons Using A Vegetable Peeler

      Cut the stem ends off, then use a vegetable peeler to peel the carrots (discard the outer peel).

      Carefully run the vegetable peeler the entire length of each carrot, creating long thin carrot “ribbons”. Each one should be the length of the carrots, and will look like orange “fettucine” noodles once done.

      A vegetable peeler is used to slice long thin ribbons from fresh carrots.

      You will end up with a nice big bowl or orange carrot ribbons (and quite possibly you might have orange fingers, too!).

      Set the carrots aside while you make the simple salad dressing.

      Thinly sliced carrot ribbons in a large white mixing bowl.

      Prepare The Dressing For The Carrot Salad

      Combine olive oil, fresh lemon juice, salt, ground coriander, ground cumin, a pinch of cayenne pepper and ground cinnamon in a small bowl.

      Use a fork or a small whisk to combine these salad dressing ingredients until fully blended.

      A fork is used to combine lemon juice, olive oil and spices in a metal bowl.

      Pour the blended salad dressing over the carrot ribbons.

      Homemade salad dressing is poured over the carrot ribbon salad.

      Toss To Coat

      Use tongs to toss the carrots and salad dressing until the carrot ribbons are coated with the dressing.

      At this point, the carrot ribbon salad can be served, however it tastes even better if covered and refrigerated for at least 30 minutes.

      That way the salad is nicely chilled and the flavors have a bit of time to mingle with and flavor the carrots. This is your choice, though!

      Tongs are used to combine carrot ribbons and salad dressing.

      Garnish And Serve The Carrot Ribbon Salad

      To serve, place the chilled salad in a serving bowl. Toss again, then garnish the salad with with chopped fresh parsley leaves.

      Serve and enjoy! The spices are in no way overpowering, in fact they are quite mild and refreshing in this chilled salad!

      Carrot ribbon salad in a white bowl, and garnished with chopped fresh parsley.Chopped fresh parsley leaves garnish the carrot ribbon salad.

      I hope you have the opportunity to try this delicious savory salad, and trust you’ll enjoy it, too!

      Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More SALAD Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious salad recipes (savory and sweet) to enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: “The Chopped Cookbook”, page 123,  by Television Food Network, G.P., published by Clarkson Potter, 2014

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Carrot Ribbon Salad
      Prep Time
      15 mins
      Cook Time
      0 mins
      Total Time
      15 mins
       

      Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

      Category: Salad, Vegetable Dish
      Cuisine: All Cuisines
      Keyword: carrot ribbon salad
      Servings: 3
      Calories Per Serving: 111 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¾ pound carrots peeled
      For Salad Dressing:
      • Tablespoons extra virgin olive oil
      • Tablespoons fresh lemon juice
      • ½ teaspoon salt
      • ¼ teaspoon ground coriander
      • ¼ teaspoon ground cumin
      • 1 pinch cayenne pepper
      • 1 pinch ground cinnamon
      Chopped fresh parsley leaves for Garnishing Salad
        Instructions
        1. Cut stem ends off carrots; use vegetable peeler to peel (discard outer peel). Carefully run vegetable peeler the entire length of each carrot, creating long thin carrot "ribbons". Set aside.

        2. In separate bowl, combine olive oil, lemon juice, salt, coriander, cumin, cayenne pepper and cinnamon. Use a fork or whisk to combine ingredients until fully blended.

        3. Pour salad dressing over carrot ribbons. Toss well, with tongs, to fully coat. Cover bowl and refrigerate (optional) for 30 minutes or more.

        4. Transfer to serving bowl. Toss gently. Garnish salad with chopped fresh parsley leaves. Serve, and enjoy!

        Nutrition Facts
        Carrot Ribbon Salad
        Amount Per Serving (1 (1/3 of total))
        Calories 111 Calories from Fat 63
        % Daily Value*
        Fat 7g11%
        Saturated Fat 1g6%
        Polyunsaturated Fat 1g
        Monounsaturated Fat 5g
        Sodium 466mg20%
        Potassium 375mg11%
        Carbohydrates 12g4%
        Fiber 3g13%
        Sugar 6g7%
        Protein 1g2%
        Vitamin A 18961IU379%
        Vitamin C 10mg12%
        Calcium 41mg4%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!

        Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!