Category: Vegetable Dishes

Summer Vegetable Tian

There are a lot of fantastic Summer veggies coming into season right now. This Summer Vegetable Tian is a GREAT way to simply & creatively serve fresh veggies to those you love!Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
The recipe serves 6, and is very inexpensive to make (especially if you have a backyard garden like me, and are bursting with harvested zucchini, onions, yellow squash and tomatoes about this time of year)!

If you have ONE onion, ONE zucchini, ONE yellow squash, ONE potato, and ONE tomato, then you have almost everything you will need to make this great side dish!

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

How To Make A Summer Vegetable Tian

Here’s how you make this beautiful, delicious summer vegetable tian:  Start by sautéing the diced onions and minced garlic in olive oil for a few minutes. Note: I added garlic during the last minute of cooking, so it wouldn’t burn or become bitter.

Cooking onions and garlic for vegetable tian

Spread softened butter on the bottom and sides of a baking dish (again… playing with your food).

Baking dish for vegetable tian is coated with softened butter

Spread the cooked onions and garlic on the bottom of the dish.

Cooked onions and garlic are added to baking dish

Now It’s Time To Arrange The Veggies!

Alternating veggies, stack the sliced vegetables in the dish vertically until it is filled. (You will notice there won’t be as many tomato slices as everything else- no worries, just add them in.  Have fun playing with your food!  Season the veggies generously with salt and pepper, then add dried thyme.

Layered summer vegetables for tian are placed into baking dish.

Cover the baking dish with aluminum foil, and place the pan in a preheated 400 degree oven. Bake veggies for 30 minutes, then take the foil off the dish, cover the top of the veggies with the shredded Parmesan cheese, then continue baking for another 15-20 minutes.

This is what they looked like when I removed the foil. (oops-forgot to take a picture after adding shredded cheese to the top after this!)

Partially baked summer vegetable tian with Italian seasoning.

Time To Eat The Summer Vegetable Tian!

When done, the Parmesan cheese will be melted and light brown in color, and the veggies will be cooked through.  Remove baking dish from oven, and serve while hot!  I found it easiest to remove a “serving sized section” of veggies using a spatula to keep them together in a compact, colorful line.

Summer vegetable tian with melted cheese is fully baked.

On the plate, and ready to eat! I served this summer vegetable tian dish with Baked Dover Sole Rollatini, but it would be a great side dish for a variety of main courses!

Summer vegetable tian is served as a delicious side dish

I don’t think you can EVER go wrong with fresh vegetables on the table! The alternating colors displayed so beautifully made it a very appetizing looking dish. The vegetables tasted wonderful, too, so I will definitely be making this again! Have a blessed day!

Looking For More VEGGIE Recipes?

You can find all of my veggie dishes in the Recipe Index, located at the top of the page. I have lots of vegetable dishes I think you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source:  http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Summer Vegetable Tian
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: summer vegetable tian
Servings: 6 servings
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium sized brown onion , diced
  • 2 cloves garlic , minced
  • 1 Tablespoon olive oil
  • 1 medium sized zucchini , thinly sliced
  • 1 medium sized yellow squash , thinly sliced
  • 1 medium potato , thinly sliced
  • 1 medium tomato , thinly sliced
  • 1 teaspoon dried thyme
  • Salt and Pepper (to taste)
  • 1 cup shredded Italian Cheese (I used shredded Parmesan)
  • Non-stick spray (or softened butter), for pan. I used butter!
Instructions
  1. Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.
  2. THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.
  3. Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.
  4. Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)
  5. Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.
  6. Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).
  7. Remove pan from oven, and serve! Enjoy!
Recipe Notes

I found it is easiest to serve the veggies by lifting a "section" out of the baking dish with a long spatula. That keeps the veggies together in a compact, colorful line.

Nutrition Facts
Summer Vegetable Tian
Amount Per Serving (1 serving)
Calories 144 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 268mg12%
Potassium 415mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 445IU9%
Vitamin C 17.9mg22%
Calcium 211mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Summer Vegetable Tian is a delicious and colorful baked vegetable side dish, layered with zucchini, yellow squash, potato, tomato, herbs and Italian cheese.

 

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Potato Salad

You’re gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic! You're gonna love this simple, old-fashioned potato salad! It's easy to make, and will be a big hit at your next family BBQ or picnic!

I’ve been making this classic recipe for yummy, old-fashioned Potato Salad for over 30 years now! We have it for BBQ’s, potlucks and picnics, and my family and friends always end up wanting more (including “to go” containers for our grown sons)!

When I was growing up, I didn’t like potato salad. My Mom (who is a fantastic cook) made hers with LOTS of sweet pickle relish, red onions and mustard, and I just didn’t enjoy it (sorry, Mom)!

How I Got This Recipe

Well, many years ago, a friend of mine named Judy made potato salad for a baby shower I was the guest of honor at, and I LOVED it!

I asked her what her “secret” was. She told me she used Claussen Dill Pickles, because they are refrigerated and have the “best” crunch factor! Who knew?

Well, trust me… I don’t owe my allegiance to any particular pickle company, BUT… I gotta tell ya, she was on to something.  I went home and began experimenting with my own version of potato salad (including those DILL pickles).

Eventually I came up with a winner recipe, and have been making potato salad this way ever since! After making this salad hundreds of times over the past 30 years, I finally decided to post it on my blog. Here’s how to make it.

How To Make Old-Fashioned Potato Salad

Boil the Russet potatoes (with the skin on), until they are fork-tender. You will need to do this in a LARGE saucepan.

Hint: See my note section in the printable recipe for a time-saver to cook hard-boiled eggs for the recipe in the same pan with the potatoes.

Drain the cooked potatoes, slightly cool, then peel and cube. Place potato cubes in a large enough bowl to mix up the potato salad.

Potatoes cut into cube shapes for potato salad.

Slice the green onions, chop Claussen pickles, and chop up 2 of the 3 hard-boiled eggs. Add these ingredients to the potato chunks in the bowl.

Potatoes, pickles, boiled egg, green onions in bowl for potato salad.

In a separate bowl, combine mayonnaise, a small bit of prepared yellow mustard, several Tablespoons of the pickle juice (straight from the jar!), and a bit of salt and pepper.

This will be the dressing for the potato salad. Pretty easy to make, right?

Potato salad dressing is mixed together in metal bowl.
Mix The Potato Salad

Pour “dressing” mixture over potatoes. Stir gently to fully combine all ingredients. If necessary, add additional mayonnaise.

The amount of mayonnaise needed will vary, depending on the quantity and size of the potatoes used for this potato salad. You can always add more after stirring, if necessary.

You don’t want the potato salad dry.  You definitely do not want it swimming in mayo, either!

Salad dressing poured over potato salad, then mixed together.

Once the potato salad is completely combined, taste it to see if you need a bit more salt and/or pepper, and season to taste.

When you have it seasoned just the way you like it, transfer the potato salad into a large serving bowl.

Potato salad in white serving bowl.

Garnish The Potato Salad 

I use this contraption to thinly slice a hard-boiled egg for garnishing the salad (optional). This device sure makes it easy to cut a hard boiled egg into beautiful, even slices!

Hard boiled egg in slicer for potato salad garnish.
It thinly slices the egg for me, without making a mess!  If you do not have something like this, carefully cut thin slices with a very sharp knife!

Hand holding a sliced hard boiled egg for topping the potato salad.

Garnish, Refrigerate, Then Serve!

Place the egg slices on top of potato salad. Garnish with a few more green onion slices (the green part) OR chopped parsley. Sprinkle the top with paprika, and that’s it!

Cover the potato salad with plastic wrap. Refrigerate for 5-6 hours before serving, for best flavor (and chill factor!).

Potato Salad in white bowl, with sliced egg garnish.

That’s how I make this classic homemade potato salad. It really is quite inexpensive to prepare, and is always enjoyed at family get togethers.

For me, it’s always a hoot to see just how much of this potato salad our two grown sons can pile on their plates! Ha Ha. I say “Have a little hamburger with that potato salad!”

Hope you will find time this summer to give this great potato salad recipe a try! We absolutely LOVE it!

Looking for Other Salad Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of salad recipes 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..
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5 from 1 vote
Potato Salad
Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
 
You're gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!
Category: Salad
Cuisine: American
Keyword: potato salad
Servings: 10 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Potato Salad:
  • 5 large "baker" sized russet potatoes (or 8-9 small potatoes)
  • 2 green onions , sliced (green and white parts)
  • 4 Claussen dill pickle spears (or 1 LARGE Claussen whole dill), chopped
  • 3 hard boiled eggs (chop 2 of them, reserve 1 for garnish, if desired)
For Potato Salad "Dressing":
  • 5 HEAPING Tablespoons mayonnaise (really big heapings-start with this-add more if necessary)
  • 1/2 teaspoon prepared yellow mustard
  • 3 Tablespoons pickle juice (straight from the jar!)
  • Salt and black pepper , to taste
For Garnish:
  • Use 1 reserved hard-boiled egg , thinly sliced
  • Additional sliced green onions (green part) OR chopped fresh parsley
  • Paprika (to lightly sprinkle on top of salad)
Instructions
  1. Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
  2. Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
  3. Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
  4. Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
  5. Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
  6. Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
  7. Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!
Recipe Notes

To save time, I boil the eggs in the same saucepan while I cook the potatoes! Usually takes them about 23 minutes when added to boiling water with all the potatoes. I take eggs out when done, and finish cooking potatoes! (one less pan!)

Nutrition Facts
Potato Salad
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 74mg25%
Sodium 339mg15%
Potassium 475mg14%
Carbohydrates 19g6%
Fiber 1g4%
Protein 4g8%
Vitamin A 130IU3%
Vitamin C 6.5mg8%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!

 

 

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Skillet Zucchini, Mushrooms And Peppers With Parmesan

Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.
You know how Moms always say “EAT YOUR VEGETABLES!”?  Well… I AM a Mom, and I still have to tell myself this all the time! I’m always looking for new ways to make veggies more appealing!  So here’s a quick & tasty side dish for Skillet Zucchini, Mushrooms and Peppers With Parmesan.

Sometimes it’s nice to get out of the “vegetable rut” and cook a new combination of veggies for taste and color of the dish, for a change! Here’s how easy it is to make this side dish:

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

How To Make Skillet Zucchini

Melt 1 teaspoon butter in skillet. Add chopped red onion and sliced mushrooms; sauté on medium heat for 3-4 minutes, until mushrooms have softened, and are cooked through.

Mushrooms and red onions cooking in a large skillet.

Add sliced zucchini and red pepper to the skillet. I kept the mushrooms in the skillet, but moved them to the side while cooking zucchini. Continue cooking and and stirring this skillet zucchini mixture for 4-5 minutes until zucchini is cooked through (but not too soft).

Sliced zucchini and red peppers are added to the mushrooms in the skillet.

Time For Some Seasoning

Add minced garlic to the veggies, and cook for an additional minute, stirring often. Be careful to NOT let the garlic burn. Season the vegetables with salt, pepper, and oregano to taste.

Minced garlic, and spices are added to the skillet zucchini.

Serve The Skillet Zucchini

When done, pour the sautéed vegetables into a serving bowl. Finely grate fresh Parmesan cheese over the top of the vegetables while they are still hot, so it melts.

Finely grated Parmesan cheese is sprinkled over the skillet zucchini before serving.

Serve this simple skillet zucchini dish while it is still hot… and enjoy! It’s a nice combination of vegetables, and the colors make it more tempting to want to dig in! I enjoyed creating and eating this vegetable dish, and the recipe can be EASILY doubled.

Sometimes it’s more fun to have a mixture of colorful, tasty veggies than to just have a lump of broccoli on the plate. Amen! Have a GREAT day!

Looking For More VEGGIE Recipes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have lots of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

5 from 1 vote
Skillet Zucchini, Mushrooms And Peppers With Parmesan
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.

Category: Vegetables
Cuisine: American
Keyword: skillet zucchini
Servings: 3 servings
Calories Per Serving: 65 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon butter
  • 1 cup sliced mushrooms
  • 1/4 cup red onions (chopped)
  • 1 large green zucchini (or 2 medium sized), sliced
  • 1/2 cup red bell pepper (sliced or chopped)
  • 1 Tablespoon minced garlic
  • Salt and Pepper , to taste
  • 1/4 teaspoon dried oregano
  • Fresh Parmesan cheese (finely grated- amount is your choice!)
Instructions
  1. Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
  2. Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
  3. Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!
Nutrition Facts
Skillet Zucchini, Mushrooms And Peppers With Parmesan
Amount Per Serving (1 g)
Calories 65 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 72mg3%
Potassium 364mg10%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 980IU20%
Vitamin C 46.6mg56%
Calcium 56mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve. / The Grateful Girl Cooks!

 

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Broccoli Salad

It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe. She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since!

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

What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

Ingredients for broccoli salad in large white mixing bowl.

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Broccoli Salad is topped with a creamy homemade dressing, then mixed together.

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and TASTES SO GOOD!

Broccoli Salad, served in a white bowl.

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

This classic Broccoli Salad is ready to eat!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish!  It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: Fern Bain

0 from 0 votes
Broccoli Salad
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!
Category: Salad
Cuisine: American
Keyword: broccoli salad
Servings: 8 servings
Calories Per Serving: 354 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 6 cups fresh broccoli , chopped (2 large bunches)
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins
  • 1 small red onion , chopped
  • 5 slices crispy cooked bacon (5-6 slices), crumbled
For Dressing:
  • 1 cup mayonnaise
  • 2 teaspoons white vinegar
  • 1 teaspoon granulated sugar
Instructions
  1. Place salad ingredients into a large serving bowl.
  2. In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
  3. Serve, and enjoy! Keep leftovers refrigerated!
Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts
Broccoli Salad
Amount Per Serving (1 serving)
Calories 354 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 295mg13%
Potassium 397mg11%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 445IU9%
Vitamin C 62.5mg76%
Calcium 47mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

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Garlic Infused Roasted Asparagus

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!

I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it.  It’s very simple to make this delicious vegetable side dish.

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

Here’s How To Make Garlic Infused Roasted Asparagus

The first thing to do is infused garlic into oil. To do this, add olive oil to a small skillet. Turn heat to medium.  Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces.

Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Cooking garlic cloves in olive oil to infuse flavor
Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange the asparagus stalks in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Garlic infused olive oil is poured over fresh asparagus
Toss to fully coat the asparagus with the garlic infused oil, and then season with salt and pepper.

Asparagus is seasoned with salt, pepper and garlic olive oil before roasting
Time to Cook The Garlic-Infused Roasted Asparagus

Roasted asparagus bakes in a preheated 450 degree oven for a total of 12-15 minutes. Note that the cooking time can vary, depending on the size of the asparagus stalks!

Keep an eye on the roasted asparagus at the 10 minute mark. We once had dinner guests and I forgot to check on them (got really busy in the kitchen).  Because I was using teensy, tiny asparagus stalks, I killed them. True story! With dinner guests in attendance… oh the horror!

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time.   See how the asparagus has begun to roast up in the photo below? This is a good thing!

Asparagus on baking sheet halfway through roasting time
Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too!

When I took these photos I was making this for a meal with a vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish, but trust me… it’s delicious BOTH ways!

Do You Enjoy Vegetable Side Dishes?

If you enjoy vegetable dishes, be sure to check out my recipe for Oven Roasted CarrotsBrussel Sprouts with Bacon, Brown Butter Green Beans, or Fresh Corn Sauté, plus many vegetable dishes, all listed in the Recipe Index at the top of each page.

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here!  Have a fantastic day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

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Garlic Infused Roasted Asparagus
Prep Time
5 mins
Cook Time
14 mins
Total Time
19 mins
 
Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
Category: Side Dish
Cuisine: American
Keyword: asparagus
Servings: 6 servings
Calories Per Serving: 54 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 bunches fresh asparagus , thick ends trimmed
  • 2 1/2 Tablespoons olive oil
  • 3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
  • approx. 1/2 teaspoon salt and 1/2 teaspoon black pepper
  • Freshly shaved Parmesan cheese curls , if desired, for garnish
Instructions
  1. Preheat oven to 450 degrees.
  2. Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
  3. Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
  4. Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
  5. Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.
Recipe Notes

Caloric calculation does not include garnish of shaved Parmesan cheese (optional).

Nutrition Facts
Garlic Infused Roasted Asparagus
Amount Per Serving (1 serving)
Calories 54 Calories from Fat 45
% Daily Value*
Fat 5g8%
Potassium 16mg0%
Vitamin A 40IU1%
Vitamin C 0.7mg1%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!

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Roasted Delicata Squash with Maple and Sage

You’re gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

Have you ever tried Delicata squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try.

I bought two delicata squash at the grocery store and made a wonderful side dish! It was so good, I am posting the recipe for Roasted Delicata Squash with Maple and Sage! It was really GOOD.

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

What IS A Delicata Squash?

I did a little research on this cylinder shaped winter squash via good ol’ Wikipedia. These vegetables are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash.

It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!

How To Make Roasted Delicata Squash

I used two delicata squash for this recipe (which makes 4-6 servings). The photo below shows what they look like. This recipe for roasted delicata squash can be easily cut in half or doubled, depending on the amount needed.

Two delicata squash are used to make roasted delicata squash.

How To Make Roasted Delicata Squash

Slice each delicata squash in half, lengthwise, using a very sharp knife. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (NOTE: this picture was taken before ends were cut off).

After both ends have been sliced off, cut each half into one inch thick slices, straight across. Place all the the slices into a large bowl, and toss them gently with the olive oil and salt.

Delicata squash are cut in half and seeds removed before being roasted.

Cook The Squash

Put the oiled and salted squash slices onto a foil covered baking sheet in a single layer. The roasted delicata squash is then baked at 425° F. for 10 minutes. TIP: You will definitely want to use aluminum foil under the roasted delicata squash. It will make your clean up so much easier!!!

Roasted Delicata Squash slices are cooked on aluminum foil covered baking sheet in oven

After the squash has baked for 10 minutes, flip the pieces over, to cook the other side. Can you see how the squash is caramelizing from the roasting? This is a good thing. Continue baking the roasted delicata squash for another 15 minutes, or until tender. You can  pierce the squash with a knife or fork, to test for tenderness.

Roasted Delicata Squash slices are flipped over during the baking time to lightly brown both sides.

Making A Maple Sage Sauce For The Roasted Delicata Squash

While those pretty squash slices are roasting in the oven, make the Maple Sage sauce. Heat the butter, real Maple syrup and sage in a pan or skillet (on low heat) for a few minutes. Heating the sauce will infuse the the ingredients. This helps the maple and sage to permeate the butter with wonderful flavor!

Maple syrup, fresh sage, and butter are heated into sauce for the roasted delicata squash.

Putting The Dish Together, To Serve

When the roasted delicata squash is finished cooking, remove it from oven. Place the squash into a heatproof bowl. Drizzle the baked squash all over, with the Butter, Maple & Sage sauce.

Gently stir, to coat the roasted delicata squash with the sauce. Arrange the squash on a serving platter, and serve it while hot!

Roasted Delicata Squash is combined with the maple sage sauce before serving.

Time To Enjoy Roasted Delicata Squash With Maple And Sage

Here’s the finished dish! The roasted delicata squash with maple and sage sauce looks good. More important than the way it looks is the way it TASTES… DELICIOUS!

Roasted Delicata Squash with Maple and Sage, served on a white platter.

Interesting Fact About Eating Roasted Delicata Squash

Here’s an interesting tidbit: The rind of this particular variety of squash is so thin, it is OKAY to eat it with this dish if you want! It becomes very tender when cooked. Who knew???

Close up picture of the roasted delicata squash on serving platter.

I LOVE finding new side dishes to try. The roasted delicata squash was very economical to make, as well, because I only paid .99 cents for each squash. Sure do hope you will consider trying this recipe. It was really delicious. Have a GREAT day!

Looking For More Vegetable Side Dishes?

You can find all of my vegetable side dishes (and others) in the Recipe Index, located at the top of the page.  A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source:  http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

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Roasted Delicata Squash with Maple and Sage
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage
Category: Side Dish, Vegetables
Cuisine: American
Keyword: roasted delicata squash
Servings: 6 servings
Calories Per Serving: 346 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 delicata squash (whole)
  • 3 Tablespoons olive oil
  • 2 teaspoons salt
  • 2 Tablespoons butter
  • 2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
  • 2 Tablespoons real Maple syrup
Instructions
  1. Preheat your oven to 425 degrees.
  2. Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
  3. Cut off the ends of each squash half. Discard ends.
  4. Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
  5. Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
  6. Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
  7. Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
  8. While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
  9. When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!
Nutrition Facts
Roasted Delicata Squash with Maple and Sage
Amount Per Serving (1 serving)
Calories 346 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 836mg36%
Potassium 2403mg69%
Carbohydrates 63g21%
Fiber 10g42%
Sugar 18g20%
Protein 6g12%
Vitamin A 9455IU189%
Vitamin C 83.9mg102%
Calcium 209mg21%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.

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Brown Butter Green Beans with Toasted Almonds & Red Peppers

Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

If you need a delicious side dish, may I suggest this recipe for Brown Butter Green Beans with Toasted Almonds & Red Peppers? The recipe is easy, delicious, and perfect for any occasion.

I made these brown butter green beans as one of the side dishes for our Thanksgiving meal, but they would be great as a side dish any time of year! The flavor imparted by the browned butter sets these apart… they truly are delicious!

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

How To Make Brown Butter Green Beans

Toast some sliced almonds in a dry skillet for about minutes, stirring occasionally. Be careful not to burn the almonds. Remove almonds from skillet; set on a paper towel to cool.

Toasting almonds in skillet.

Cook the fresh green beans in a large pot of salted water (medium-high) for about 5 minutes.

Green beans are cooked briefly in water, to begin making this side dish.

Add HALF of the chopped red peppers to the green beans. Cook for 1 more minute. Remove the pan from the heat, and drain the veggies. Set aside.

Chopped red bell pepper is added to green beans in water and cooked for one minute.

Brown The Butter

In a clean skillet, place 2 large Tablespoons butter. Cook the butter on medium heat for 2-3 minutes. Stir the butter frequently as it cooks, until the butter has browned. Do not burn the butter.

Butter is melted in large skillet for brown butter green beans.

Brown butter is ready for the green beans to be added to skillet.

Add the cooked green beans, red peppers and HALF of the toasted almonds to the brown butter in the skillet. Season the beans with salt and pepper, to taste. Stir well, to coat everything with the butter.  Continue to cook the beans for 1-2 minutes, until fully heated through.

Toasted almonds are added to the skillet with the brown butter green beans.

Time To Serve The Brown Butter Green Beans!

Pour the green beans (with the almonds and red peppers) into a serving bowl. Garnish the beans with the reserved half of the toasted almonds and red peppers (fresh, not cooked).

Brown Butter Green Beans with Toasted Almonds & Red Peppers are served in bowl.

Serve, and enjoy this delicious veggie side dish!  Have a wonderful day. Be kind to one another!

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of veggie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted From: http://www.acedarspoon.com/green-beans-with-brown-butter-and-toasted-almonds/

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Brown Butter Green Beans with Toasted Almonds & Red Peppers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!
Category: Side Dish, Vegetables
Cuisine: American
Keyword: brown butter green beans
Servings: 4 servings
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh green beans (with ends trimmed)
  • 2 Tablespoons butter
  • 1/3 cup slivered almonds (toasted)
  • 3 Tablespoons chopped red pepper (divided)
  • Salt and Pepper , to taste
Instructions
  1. Toast sliced almonds in a dry skillet (medium-high heat) for about 3 minutes, stirring occasionally. Remove almonds from skillet; set on a paper towel to cool.
  2. Bring pan of salted water to a full boil. Cook the green beans (medium-high) for 5-6 minutes.
  3. Add HALF of the chopped red peppers to the beans, and cook for 1 additional minute. Remove from heat, and drain. Set aside.
  4. In a clean large skillet, place 2 large Tablespoons butter. Cook on medium-high heat 2-3 minutes, stirring frequently until the butter has browned and gives off a nutty aroma. Do not burn butter.
  5. Turn heat to low. Add cooked green beans, red peppers and HALF of the toasted almonds to the brown butter. Stir well, to coat everything with brown butter. Season with salt and pepper, to taste. Continue to cook for 1-2 minutes, until fully heated through.
  6. Pour into serving bowl. Garnish dish with reserved half of toasted almonds and red peppers (fresh, not cooked). Serve, and enjoy!
Nutrition Facts
Brown Butter Green Beans with Toasted Almonds & Red Peppers
Amount Per Serving (1 serving)
Calories 139 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 57mg2%
Potassium 317mg9%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 1175IU24%
Vitamin C 22.8mg28%
Calcium 66mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Brown Butter Green Beans is a festive vegetable side dish featuring fresh green beans cooked in browned butter, with toasted almonds and red bell peppers!

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Roasted Butternut Squash with Cranberries, Honey & Feta

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. The dish has so many different flavors going on- roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries. Butternut squash is topped off with the sweetness from honey being drizzled over the top of the ingredients! I am really glad I tried this recipe.

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it, in a nutshell.

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

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Get yourself a butternut squash. Got one? Okay.  You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

To make roasted butternut squash, you need to start with fresh butternut squash!
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

The butternut squash must be peel and sliced before it is roasted.

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Roasted butternut squash requires squash cubes, tossed in olive oil.

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes. Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Fresh cranberries are ready to add to the roasted butternut squash.

Fresh cranberries are added to roasted butternut squash, then placed back into oven.

Getting Ready To Serve The Butternut Squash

When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.

Roasted butternut squash and cranberries are removed from oven, and put on a serving platter.

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.

Feta cheese, cinnamon, and honey will be added to top of the roasted butternut squash.

Ready To EAT!

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM! Now this roasted butternut squash with cranberries, honey & feta cheese is ready to enjoy! Serve immediately.

Honey, feta cheese, parsley and cinnamon are added to top of the roasted butternut squash on platter.

That’s it! Serve the roasted butternut squash dish while hot!  Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

Roasted Butternut Squash with Cranberries, Feta & Honey on white platter, ready to eat!

If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing! Have a fantastic day, friends. May God bless and keep you in, and through, all you do.

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes using butternut squash you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

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Roasted Butternut Squash with Cranberries, Honey & Feta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Category: Side Dish
Cuisine: American
Keyword: roasted butternut squash
Servings: 8 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash (peeled and cut into bite-sized cubes)
  • 2 Tablespoons olive oil (divided)
  • Salt and black pepper (to season with)
  • 2 cups fresh (and not frozen) cranberries
  • 1/4 cup feta cheese , finely crumbled
  • 3-4 Tablespoons honey
  • ground cinnamon , to taste
  • dried parsley (can also use fresh, if desired)-for garnish
Instructions
  1. Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.

  2. Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
  3. Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
  4. Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts
Roasted Butternut Squash with Cranberries, Honey & Feta
Amount Per Serving (1 serving)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 129mg6%
Potassium 351mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 1g2%
Vitamin A 10000IU200%
Vitamin C 23mg28%
Calcium 70mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

 

 

 

 

 

 

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How To Make Pumpkin Puree

Learn how to make pumpkin puree from “pie” or “sugar” variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!Learn how to make pumpkin puree from "pie" or "sugar" variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!
Well… Fall is officially here, and just like clockwork, pumpkins are EVERYWHERE! It’s THAT time of year once again. Do you know how to make pumpkin puree? It’s easy.

I use pumpkin puree for making Pumpkin Streusel Coffeecake, Double-Glazed Pumpkin Scones, Glazed Pumpkin Buttermilk Doughnuts, and Pumpkin Bread, as well as many other Fall recipes!

I’ve been making my own pumpkin puree for years and years. I used to use our Halloween pumpkins, but found the water content of those BIG pumpkins was too high.

"Pie" or "Sugar" pumpkins are used to make pumpkin puree, versus regular pumpkins.

What Kind Of Pumpkins Are Best For Making Puree?

Years ago I switched and started buying “Sugar” or “Pie” pumpkins. They are smaller than traditional pumpkins, but are perfect for making puree (more flavor and LESS water). Most grocery stores carry this variety of pumpkin.

I like to make puree out of a couple pumpkins each year, then freeze it. By doing so, we can have pumpkin puree to use any time we want, during the year.

The convenience of having pumpkin puree in the freezer for baking pumpkin bread, muffins, etc., is to NOT have to run to the grocery store and buy it.  All you will need to do is thaw it!

How To Make Pumpkin Puree

First buy a couple Sugar pumpkins (also called a Pie pumpkin). Cut it in half horizontally with a very sharp knife. Use a spoon and remove the seeds and stem. I like to save the seeds and roast them later for a good snack!

Sugar pumpkins are cut in half horizontally to remove seeds/pulp before making pumpkin puree.

Remove all the seeds and the stem from the pumpkin(s). Put the pumpkins, cut side down on a aluminum foil lined baking sheet that’s been sprayed with a non-stick cooking spray.

You don’t want to have a sticking pumpkin now, do you? Nope. You sure don’t!

Pie pumpkins are roasted in oven until tender, before making pumpkin puree.

Bake the pumpkins at 375 degrees for about 45-50 minutes, depending on the size of the pumpkins.

When they are “done”, the skin will be much darker, and you will easily be able to pierce the skin with a sharp knife. Remove pan from oven.

Roasted pumpkins will be tender after roasting, in order to make pumpkin puree.

Turn the pumpkin halves over. Use a large spoon to remove the cooked pumpkin. Transfer to a large mixing bowl.

Tender baked pumpkin flesh is removed from shell with a spoon to make pumpkin puree.

Once all the pumpkin meat has been removed, puree the pumpkin. You can use a blender, food processor, stand mixer, or an immersion blender to make the pumpkin puree.

Puree until smooth. Once it is smooth, put the pumpkin puree in a strainer over a bowl for a few minutes (or you can use cheesecloth), to help remove any remaining liquids.

Baked pumpkin is beaten until smooth to make pumpkin puree.

Now you have pumpkin puree!  You can use it as is, in recipes, or you can freeze it in bags to use at other times.

Freezing Pumpkin Puree For Long Term Storage

To freeze the pumpkin puree for later use, measure out 1 cup of the puree and spoon it into a quart sized freezer bag. Try to get as much air out of the bag as possible, flatten the bag out, seal, and label bags.

Pumpkin puree is placed into freezer bags to store in freezer, long term.

My two little pie pumpkins yielded 6 cups to freeze. Yeehaw! By flattening the bags out, you will be able to get a lot of pumpkin into the freezer in a very small space!

Flattened freezer bags full of homemade pumpkin puree, ready to place in freezer.

The process for doing this is not hard at all, and won’t take too much of your time! Making pumpkin puree is a GREAT way to have extra pumpkin around for baking pumpkin bread, pumpkin bars, etc.

You can use the pumpkin puree throughout the year, without having to go out and buy a can of pumpkin at the grocery store. I sure hope you will try this tip this Fall!

Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

0 from 0 votes
How To Make Pumpkin Puree
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
Learn how to make pumpkin puree from "pie" or "sugar" variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!
Category: Canning and Preserving, Vegetable
Cuisine: American
Keyword: pumpkin puree
Servings: 6 cups (approx.)
Calories Per Serving: 117 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 "Pie" or "Sugar" pumpkins
Instructions
  1. Cut sugar pumpkins in half horizontally with a very sharp knife. Use a spoon and remove the seeds and stem. Discard seeds, etc. (unless you will be roasting them).

  2. Put the pumpkins, cut side down on a aluminum foil lined baking sheet that's been sprayed with a non-stick cooking spray. Bake the pumpkins at 375 degrees for about 45-50 minutes, depending on the size of the pumpkins. When they are "done", the skin will be much darker, and you will easily be able to pierce the skin with a sharp knife. Remove pan from oven.

  3. Turn the pumpkin halves over. Use a large spoon to remove the cooked pumpkin. Transfer to a large mixing bowl. Once all pumpkin "meat" has been removed, puree the pumpkin. Use a blender, food processor, stand mixer, or an immersion blender to puree the pumpkin until smooth. Once smooth, put the pumpkin puree in a strainer over a bowl for a few minutes (or you can use cheesecloth), to help remove any remaining liquids. Puree is now ready to use.

To Freeze Pumpkin Puree For Later Use
  1. To freeze the pumpkin for later use, measure out 1 cup of the puree and spoon it into a quart sized freezer bag. Try to get as much air out of the bag as possible, flatten the bag out, seal, and label bags. Place in freezer. Use within 9 months.

Nutrition Facts
How To Make Pumpkin Puree
Amount Per Serving (1 cup)
Calories 117
% Daily Value*
Sodium 4mg0%
Potassium 1541mg44%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 38590IU772%
Vitamin C 40.8mg49%
Calcium 95mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to make pumpkin puree from "pie" or "sugar" variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!

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Cucumber And Zucchini Carpaccio Salad

You will LOVE this GORGEOUS and DELICIOUS carpaccio salad, with thinly sliced cucumbers, zucchini, feta cheese, and pecans, topped with a light, herb-seasoned dressing!You'll LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans,and a light, herb-seasoned dressing!
Recently I used a birthday gift card I received to purchase a cookbook I had my eye on for a while: “Cristina Ferrare’s Big Bowl Of Love”. It is a great cookbook… and this cucumber and zucchini carpaccio salad is the FIRST recipe I made from the book.

I wasn’t quite sure what to expect, but found the dressing (which features fresh dill, flat leaf parsley, and mint), and the addition of feta cheese, and toasted pecans make this a unique looking and absolutely delicious, fresh crunchy salad! The salad is scrumptious, pretty to look at, and would be a perfect brunch, potluck or party dish!

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

What Exactly IS A “Carpaccio Salad”?

I thought the salad looked wonderful, but was very curious what a “Carpaccio” salad actually was. Turns out the word Carpaccio (according to Wikipedia) originally referred to a dish utilizing extremely thin slices of raw meat, layered with white truffles or Parmesan cheese.

The dish was named after a Venetian painter named Vittore Carpaccio, who was well known for his paintings which prominently featured red and white tones. (see where the red meat and white truffles played a part?).

Nowadays the term “carpaccio” can be used for any dish made with thinly sliced raw meat, fish or vegetables. THIS carpaccio salad uses fresh cucumbers and zucchini. Only veggies-no raw meat for me!

How To Prepare This Cucumber Zucchini Carpaccio Salad

Very thinly slice one large cucumber and one zucchini of equal size (I picked both from my garden-yeehaw!). I used a mandolin to thinly slice the veggies, which made it very easy. However, if you are slicing the cucumbers and zucchini by hand, make sure you get the slices as thin as possible. Here are the cucumber slices, so you can see their “thin-ness”.

Very thinly sliced cucumbers for carpaccio salad
Here is me and my trusty mandolin (a gift from our oldest son), slicing the zucchini thinly. This is a great tool for this recipe!

Slicing zucchini for salad very thinly using a mandolin
Here are the finished cucumber and zucchini slices. The peel is left intact, which adds color to the cucumber zucchini carpaccio salad.

Cucumber and zucchini slices cut using mandolin
Arranging The Carpaccio Salad Veggies

Begin in the center of a round serving plate, and alternately arrange the slices (one cucumber, one zucchini, etc.), working outward around the circle.

Cucumber, zucchini slices overlapping from center of platter
Keep layering the veggies, one zucchini, one cucumber, and so on. Keep layering until all the veggies are distributed and the carpaccio salad looks like this:

Serving platter with decoratively arranged cucumber and zucchini slices

Prepare The Salad Dressing

Looks good already, doesn’t it? I think so! Mix the dressing, which includes, olive oil, lemon juice, rice wine vinegar, fresh mint, flat leaf parsley and dill (herbs were from our garden… nice).

Salad dressing for carpaccio salad mixed in small metal bowlToast The Pecans For The Salad

Toast chopped pecans in a “dry” skillet. A “dry skillet means you use no oil. Simply add chopped pecans, and heat on medium-low for 3-4 minutes, keeping them stirred, until lightly toasted.

Chopped pecans for salad dry toasting in skillet
To Serve The Cucumber Zucchini Carpaccio Salad

Mix the dressing really well, then drizzle it over the top of the veggies, trying to cover them all.  Sprinkle the top of the cucumber zucchini carpaccio salad with crumbled feta cheese, toasted pecans, and some cracked black pepper. I also added a few small mint leaves and dill for garnish, and a small red pear tomato (cut in quarters almost to bottom) from our garden, and that was it!

MAKE AHEAD TIP: If you want to make this up early, arrange the cucumbers and zucchini on plate, then cover and refrigerate. Right before serving, add the dressing, feta, pecans and black pepper. This is what it looked like at serving time! Pretty, huh?

Cucumber and Zucchini Carpaccio Salad ready to serve!
Trust me – this carpaccio salad is amazing! The dressing is fresh, and the fresh herbs shine through, to make this such a wonderful, tasty, and beautiful salad. Here… I saved a bite for you! (You’re welcome).

Close up bite of zucchini and cucumber salad on fork
I will most definitely be making this carpaccio salad again! Sure hope you will give it a try, also! Have a great day. Thank you for stopping by, and I hope you will come back again soon.

Looking For More Salads Using VEGGIES?

You can find all my salad recipes in the Recipe Index, located at the top of the page.  A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a wonderful day!

Author's signatureRecipe Source: “Cristina Ferrare’s Big Bowl Of Love”, page 54, copyright 2011, by Cristina Ferrare., Sterling Publishing Co., Inc.

0 from 0 votes
Cucumber And Zucchini Carpaccio Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

You will LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans, and a light, herb-seasoned dressing!

Category: Salad, Vegetable Dish
Cuisine: American
Keyword: carpaccio salad
Servings: 6 servings
Calories Per Serving: 170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For salad dressing:
  • 1/4 cup extra virgin olive oil
  • 4 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon finely chopped fresh mint
  • 2 teaspoons finely chopped fresh dill
  • 1 Tablespoon finely chopped Italian flat leaf parsley
For salad:
  • 2 zucchini , sliced very thin
  • 2 cucumbers , sliced very thin
  • 1/2 teaspoon Kosher salt
  • 1/2 cup feta cheese , crumbled
  • 1/4 cup finely chopped roasted pecans (or walnuts)
  • Freshly cracked black pepper
Instructions
  1. In a small bowl, whisk the olive oil, lemon juice, rice wine vinegar, mint, dill and parsley together until well combined. Set salad dressing aside (or cover with plastic wrap and refrigerate if making ahead).
  2. To make the salad, very thinly slice the cucumbers and zucchini. Arrange the veggie slices on a large serving plate, by alternating cucumbers and zucchini. Work from the inside of the plate around the circle to the outside, filling the entire plate. Once the veggies are arranged, sprinkle lightly with salt. NOTE: If you are making this salad ahead of serving time, wrap the veggie plate with plastic wrap and refrigerate at this point. Add the rest (salad dressing, feta, pecans, etc. at serving time).
  3. When ready to serve, drizzle the salad dressing over the entire salad, trying to cover all the veggies lightly.
  4. Add the crumbled feta cheese, distributing over the top of the salad. Do the same with the toasted pecans (or walnuts), then finish with cracked black pepper.
  5. If desired, garnish salad with additional mint leaves or dill sprigs. I added a small red pear tomato (cut into quarters, sliced from top to bottom). Serve, and enjoy!!!
Recipe Notes

NOTE: For my husband and myself, I cut the SALAD ingredients in half (i.e. one cucumber, one zucchini, etc.), but kept the quantity of salad dressing the same. There was still enough salad for 3-4 small servings. Just an FYI.

Nutrition Facts
Cucumber And Zucchini Carpaccio Salad
Amount Per Serving (1 serving)
Calories 170 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 341mg15%
Potassium 343mg10%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 345IU7%
Vitamin C 19.9mg24%
Calcium 91mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans,and a light, herb-seasoned dressing!

Save

Save