HALLOWEEN VEGETABLE TRAY WITCH WITH HERB DIP
This cute-but slightly scary!-witch is easy to construct (no special tools needed) and sits in the center of a fun, healthy Halloween snack or appetizer. We've given some crudité options here to round out the platter, but feel free to use whatever raw vegetables you like. The creamy green dip can be made a day ahead.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day.
- For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry.
- Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch's face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face.
- Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch's hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat.
- Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle.
- Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.
HERBED BROCCOLI SPEARS
Our Test Kitchen shows that chopped tomato and a few simple seasonings are all you need to make broccoli a taste sensation for special-occasion suppers.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , In a skillet, saute the tomato, garlic, onion, salt, basil and oregano in oil for 1 minute or until heated through. Drain broccoli; top with tomato mixture and stir gently.
Nutrition Facts :
BROCCOLI WITH GARLIC-HERB BUTTER
This is a recipe from my 2008 Weight Watchers cookbook that we really enjoyed. I altered it slightly for our taste. It's a nice way to enjoy broccoli without all the cheese sauce. It's got a nice bite to it too. Feel free to leave out the crushed red pepper flakes. The frozen steam bags of broccoli work well with this recipe.
Provided by Nimz_
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in a small microwave safe dish.
- Microwave on high for 30 seconds or until melted.
- Stir in parsley, garlic, pepper and red pepper flakes.
- Place broccoli florets in a large microwave safe bowl.
- Add 2 tablespoons water, and cover with wax paper.
- Microwave on High 5 minutes or until crisp-tender.
- Drain well.
- Add butter mixture and salt to taste.
- Toss gently to coat.
Nutrition Facts : Calories 83.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 10.2, Sodium 266.6, Carbohydrate 6.4, Fiber 3.6, Sugar 1.6, Protein 3.7
HERBED BROCCOLI SPEARS
Our Test Kitchen shows that chopped tomato and a few simple seasonings are all you need to make broccoli a taste sensation for special-occasion suppers.
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. In a skillet, saute the tomato, garlic, onion, salt, basil and oregano in oil for 1 minute or until heated through. Drain broccoli; top with tomato mixture and stir gently.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 6.1 g, Cholesterol 0 mg, Fat 2.6 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 177.2 mg, Sugar 1.8 g
BROCCOLI IN HERBED BUTTER
This economical side dish dresses up a plain vegetable to make it extra special for your family.-Norma Apel, Dubuque, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.
Nutrition Facts : Calories 51 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
HERBED BROCCOLI SPEARS
Our Test Kitchen shows that chopped tomato and a few simple seasonings are all you need to make broccoli a taste sensation for special-occasion suppers.
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. In a skillet, saute the tomato, garlic, onion, salt, basil and oregano in oil for 1 minute or until heated through. Drain broccoli; top with tomato mixture and stir gently.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 6.1 g, Cholesterol 0 mg, Fat 2.6 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 177.2 mg, Sugar 1.8 g
HERBED BROCCOLI
This is a fast and delicious way to prepare broccoli. In a pinch, you could use frozen broccoli although I prefer to use fresh when I can.
Provided by bert2421
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli in 1" of boiling water.
- (I used the stems, too.) Boil about 6 minutes until crisp tender; drain and set aside.
- Heat oil in skillet over med heat.
- Stir in remaining ingredients.
- Heat about 1 minute, stirring often, until hot.
- Add broccoli and toss gently.
Nutrition Facts : Calories 106.8, Fat 7.3, SaturatedFat 0.9, Sodium 329.9, Carbohydrate 9.3, Fiber 3.5, Sugar 2.8, Protein 3.6
HERBY BROCCOLI & PEA SOUP
Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
- Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
HERBED ALASKA POLLOCK AND BROCCOLI RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at High (100%) 3 minutes. (Recipe developed for 600 to 700 watt microwave ovens.) Separate spears; place pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at High 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley. Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450 degrees, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. This recipe yields 2 servings.
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