CITRUS MARINATED OLIVES
Provided by Valerie Bertinelli
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
- In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
- Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.
CITRUS-OIL-MARINATED SPRING VEGETABLES
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Provided by Rachel Gurjar
Categories Spring Bean Asparagus Green Bean Lemon Orange Olive Oil Garlic Thyme Rosemary Lunch Mother's Day Appetizer snack Brunch Peanut Free Wheat/Gluten-Free Vegetarian Vegan Vegetable
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
- Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
- Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
- Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
- Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.
MARINATED VEGGIES
A healthy way to grill veggies! Makes a great sandwich too!
Provided by HJR
Categories Appetizers and Snacks
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
- In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
- Preheat grill for medium heat.
- Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g
CLASSIC MARINATED VEGETABLES
-Elizabeth Powell, Elizabethton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
MOM'S MARINATED VEGETABLES
I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight.
Provided by KBOVER
Categories Appetizers and Snacks
Time 8h40m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
- Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 27.3 g, Fat 5.1 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 21.5 g
CITRUS MARINADE
Make and share this Citrus Marinade recipe from Food.com.
Provided by Shawn C
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients together and marinate fish or chicken.
- Cook meat as desired until done.
- Enjoy.
SPRING VEGETABLES, MARINATED
Provided by Moira Hodgson
Categories side dish
Time 1h30m
Yield 8 servings as a first course
Number Of Ingredients 12
Steps:
- Combine the oil, vinegar and mustard, tasting as you go so that the proportions of oil to vinegar are correct.
- Cut the garlic cloves in half, leaving the skins on, and with the tip of a knife, remove the greenish or yellow shoot in the center of the clove. Place the garlic in a press and squeeze into the oil-vinegar mixture. Season to taste with salt and pepper. Set aside.
- Preheat broiler. Cut the peppers into strips about two inches wide, removing the seeds. Place the peppers skin side up on a broiling pan and broil until the skins are charred and puffed. Place the pepper strips in a paper bag and close the bag. Let rest for a few minutes, then remove the peppers and peel away the skin.
- Slice the peppers into thin strips. While they are still warm, toss in a little of the garlic vinaigrette sauce and place on a serving platter large enough to hold all the vegetables attractively.
- Place the artichokes in a vegetable steamer and steam until cooked. Peel the fava beans and steam (if you have a Chinese bamboo steamer several layers can be cooked at the same time). Break the cauliflower into florets, trim the asparagus, and steam.
- Slice the tops off the artichokes about one-half inch down and remove the outer leaves. The part you have left should be tender enough to eat whole. Dust the artichokes in some of the vinaigrette dressing and place on the serving platter.
- Peel the tough skin from the fava beans and toss the beans in the dressing. Place on the serving platter along with the cooked cauliflower and asparagus. Pour the remaining dressing over the asparagus and cauliflower and sprinkle the vegetables with the chives. Let sit at room temperature for an hour before serving.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 30 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1496 milligrams, Sugar 15 grams, TransFat 0 grams
CITRUS SAUCE - FOR VEGETABLES OR AS A MEAT MARINADE
Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too!
Provided by GeeWhiz
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
- Pour sauce through a strainer into a bowl or storage container.
- Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
- *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.
Nutrition Facts : Calories 217.8, Fat 6.1, SaturatedFat 0.9, Sodium 2554.3, Carbohydrate 37.1, Fiber 1.5, Sugar 23, Protein 6
More about "citrus oil marinated spring vegetables food"
CITRUS OIL ON WINTER VEGETABLES HINTS OF SPRING - SFGATE
From sfgate.com
Estimated Reading Time 4 mins
LEMON AND OIL MARINATED VEGETABLES - HALF YOUR PLATE
From halfyourplate.ca
CITRUS ROASTED PORK LOIN WITH SPRING VEGETABLES - MY …
From mythreeseasons.com
EASY VEGETABLE MARINADE RECIPES - FEARLESS DINING
From fearlessdining.com
MARINATED CHICKPEA AND FETA SALAD WITH SPRING VEGGIES
From thekitchn.com
CITRUS GRILLING MARINADE - LET'S DISH RECIPES
From letsdishrecipes.com
MARINATED VEGETABLES WITH CALYPSO CITRUS VINAIGRETTE (VEGAN AND ...
From calypsocafe.com
WARM CITRUS MARINATED OLIVES | GIADZY
From giadzy.com
LEMON AND OIL MARINATED VEGETABLES - CANADIAN CANCER SOCIETY
From cancer.ca
SAUTEED SPRING VEGETABLES - OLIO OLIVE OILS & BALSAMICS
From oliooliveoil.com
CITRUS-OIL-MARINATED SPRING VEGETABLES | RECIPE | SPRING …
From pinterest.com
CITRUS-OIL-MARINATED SPRING VEGETABLES | SPRING - BEAN
From headtopics.com
CHICKEN IN CITRUS MARINADE WITH VEGETABLES - HANDY.RECIPES
From handy.recipes
CITRUS-OIL-MARINATED SPRING VEGETABLES | HEATHERMADGE | COPY ME …
From copymethat.com
CITRUS ROASTED PORK LOIN WITH SPRING VEGETABLES
From genuinefoodmd.com
FAJITA BOWL WITH CITRUS MARINATED VEGETABLES - THE ORGANIC DIETITIAN
From theorganicdietitian.com
HOW TO MAKE CITRUS-GARLIC MARINADE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MARINATED YOUNG SPRING VEGETABLES - FOOD FOR YOUR BODY, MIND, …
From gloriagoodtaste.com
CITRUS-HERB GRILLED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
ASIAN MARINATED VEGETABLE SALAD WITH CITRUS VINAIGRETTE
From stroke.org
CITRUS-OIL-MARINATED SPRING VEGETABLES | RICHARD | COPY ME THAT
From copymethat.com
OUR COMPLETE GUIDE TO MARINATING: WHAT WORKS, WHAT DOESN'T, …
From myrecipes.com
67 EASTER SIDE DISHES FOR YOUR SPRINGTIME CELEBRATION | EPICURIOUS
From epicurious.com
CITRUS MARINADE | WILLIAMS SONOMA
From williams-sonoma.com
31 SPRING VEGETABLE RECIPES THAT WILL BRIGHTEN UP YOUR PLATE
From southernliving.com
CITRUS VEGETABLES | MYPLATE
From myplate.gov
ROASTED SPRING VEGETABLES PASTA - IOWA GIRL EATS
From iowagirleats.com
CITRUS-OIL-MARINATED SPRING VEGETABLES - NEWSBREAK
From newsbreak.com
TANGY CHICKEN SERVED WITH VEGETABLES AND QUINOA - CTV
From more.ctv.ca
OLIVE OIL MARINATED ROASTED VEGETABLES WITH GARLIC AND THYME
From gourmandeinthekitchen.com
HOW TO PRESERVE VEGGIES IN OLIVE OIL! | FEASTING AT HOME
From feastingathome.com
CITRUS MARINADE (FRUITY) | METRO
From metro.ca
MARINATED SPRING VEGETABLE SALAD - THE WASHINGTON POST
From washingtonpost.com
CITRUS CHICKEN WITH SPRING VEGETABLES - SIMPLY SO GOOD
From simplysogood.com
WHAT TO COOK IN JUNE: ALL THE SPRING VEGETABLES - CLEAN PLATES
From cleanplates.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love