BALSAMIC ROASTED ROOT VEGTABLES
Balsamic Roasted Root Vegtables with cumin and oregano makes for an amazing healthy side dish
Provided by Julia
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Put all chopped veggies into a large, deep casserole dish (this may require 2 casserole dishes).
- Whisk together the olive oil, balsamic vinegar and grated ginger. Pour over the vegetables and mix using a large wooden spoon.
- Sprinkle the seasonings and sea salt over the veggies and mix again until everything is coated.
- Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.
- Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 35 minutes until the roots are cooked through.
Nutrition Facts : Calories 91 calories, Carbohydrate 16 grams carbohydrates, Fat 5 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, ServingSize 1 of 12, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
WONKY SUMMER PASTA, HERBY SALAD, PEAR DROP TARTLETS
Provided by Jamie Oliver
Categories Leafy Green Herb Pasta Bake Kid-Friendly Dinner Pear Mint Summer Family Reunion Tarragon Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 29
Steps:
- TO START
- Get all your ingredients and equipment ready. Turn the oven on to 375°F. Fill a large saucepan with hot water, put it on a high heat and cover with a lid. Put the fine grater attachment into the food processor.
- TARTLETS
- Put the pie shells onto a baking sheet and spoon 1 soup spoon of raspberry jam into each one. Slice 4 pear halves and divide between the pastry shells. Scatter a few lemon thyme leaves over each, if using. (If using a 9-inch shell, use all of the pear halves from the can.)
- PASTA
- Carefully separate 2 eggs and put the yolks into a big serving bowl. Put the whites into a small mixing bowl.
- TARTLETS
- Add the superfine sugar and a pinch of salt to the small mixing bowl with the egg whites, turn on the electric whisk, and leave running at full speed until the mixture is glossy and stiff.
- PASTA
- Add 3 tablespoons of extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolks. Grate the Parmesan in the processor and tip it into the bowl of egg yolks with the lemon zest and juice. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.
- TARTLETS
- The egg whites should be glossy, smooth, and thick by now, so mix in the vanilla paste or extract, then spoon and smooth the meringue over the tartlets so you get lovely peaks. Put into the oven on the middle shelf and set the timer for 6 minutes, or until golden and lovely. (If using a 9-inch shell, lower the oven temperature to 350° and cook the tart for 20 minutes.)
- SALAD
- Put the pancetta into an empty frying pan on a medium heat and add a squashed, unpeeled clove of garlic. Once the slices are golden, turn them over and add the tablespoon of fennel seeds. Meanwhile, put the salad leaves onto a serving platter or into a large bowl. Quickly tear in some mint and tarragon leaves, and add a large handful of whole or halved grapes. When the pancetta is nice and crispy, take the pan off the heat. Toss the salad together and put on a platter. Crumble over the crispy pancetta, and sprinkle the fennel seeds on top.
- Make the dressing. Pour 1/4 cup of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a small pitcher or screw-top jar. Add a pinch of salt & pepper and squeeze in the juice of 1/2 lemon, then take to the table with the salad so you can dress it right before tucking in.
- PASTA
- Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips - do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1 1/2 minutes.
- TARTLETS
- Check on your tartlets and take them out to cool if cooked. Take the ice cream out of the freezer so you can serve it with your tartlets when ready.
- PASTA
- This pasta must be eaten ASAP to be enjoyed properly, so call everyone around the table now. I like to use tongs to move the pasta to the egg mixture, because the cooking water that comes with it is what really makes the sauce incredible. If you find that tricky, just drain the pasta in a colander, but save the water. Toss the pasta and sauce together quickly, then add 2 or 3 more spoonfuls of cooking water to make it silkier if needed. Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad, and eat right away.
BALSAMIC HERB VINAIGRETTE
Balsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. -Edgar Wright, Silver Spring, Maryland
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.
Nutrition Facts : Calories 199 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
HERBY BUTTERED BALSAMIC MUSHROOM RAVIOLI
A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS! https://www.halfbakedharvest.com/mushroom-ravioli/#bo-recipe
Provided by Gagoo
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
- 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
- 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
- 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 137.1, Fat 12.5, SaturatedFat 5.5, Cholesterol 20.4, Sodium 74, Carbohydrate 5.1, Fiber 1, Sugar 2.7, Protein 2.7
HERB VINEGAR
This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 3
Steps:
- If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.
Nutrition Facts :
ROASTED HERBY MUSHROOMS
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
HERBY BALSAMIC VINEGAR
Make and share this Herby Balsamic Vinegar recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time P14D
Yield 25 fluid ounces, 50 serving(s)
Number Of Ingredients 3
Steps:
- Mix the herbs and vinegar together in a jar.
- Seal and leave in a warm place for 2 weeks, shaking often.
- Strain the vinegar through cheesecloth and then through coffee filter paper.
- Pour into sterilized bottles and add 2-3 sprigs of fresh herb to each bottle.
- Seal with acid-proof lids or bottle tops.
Nutrition Facts : Calories 13.8, Sodium 3.6, Carbohydrate 2.7, Sugar 2.3, Protein 0.1
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