All posts in "Vegetables"
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Quinoa with Mushrooms and Sweet Potatoes

By Jennifer / July 2, 2013

Save Print Quinoa with Mushrooms and Sweet Potatoes Author: Clean Eating Online Serves: 4   Ingredients 1 cup quinoa 2 tbsp extra virgin olive oil 2 small sweet potatoes (about 1 pound), peeled and cut into ¾-inch pieces 10 oz button mushrooms, quartered 2 cloves garlic, thinly sliced 1 bunch kale, stems discarded and leaves torn into […]

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Potato and Leek Tart with Feta

By Jennifer / July 2, 2013

Save Print Potato, Leek and Feta Tart Author: Clean Eating Online Serves: 4   Ingredients 1 tbsp extra virgin olive oil 2 leeks (white and light green parts), halved 2 small zucchini, halved kosher salt and black pepper 2 oz crumbled feta 2 tbsp chopped fresh dill 8 oz red potatoes, thinly sliced 1 9 inch piecrust […]

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Butternut Squash with Couscous

By Jennifer / July 2, 2013

Save Print Butternut Squash with Couscous Author: Clean Eating Online Serves: 6   Ingredients 1 butternut squash (2 pounds) 2 tbsp extra virgin olive oil 1 large yellow onion, diced 2 cloves garlic, finely chopped ¼ tsp cayenne ⅛ tsp cinnamon ⅛ tsp nutmeg 1 tsp cumin 1 cup diced tomatoes ⅓ cup raisins 32 oz vegetable […]

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Mushrooms with Polenta and Gorgonzola

By Jennifer / July 2, 2013

Save Print Mushrooms with Polenta and Gorgonzola Serves: 6   Ingredients 1½ cups instant polenta 2 tsp kosher salt 1 tbsp unsalted butter, 4 oz cream cheese 4 oz crumbled Gorgonzola 4 tbsp extra virgin olive oil 1½ lbs pounds cremini or button mushrooms, stems discarded and caps thinly sliced 1 small shallot, finely chopped ½ […]

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Stuffed Zucchini

By Jennifer / July 2, 2013

Save Print Stuffed Zucchini Author: Clean Eating Online Serves: 4   Ingredients ½ cup quinoa, rinsed 4 medium zucchini 1 15-ounce can cannellini beans, rinsed 1 cup grape or cherry tomatoes, quartered 2 oz almonds, chopped 2 cloves garlic, chopped 3 oz Parmesan, grated 4 tbsp extra virgin olive oil Instructions Heat oven to 400° F. In […]

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Curried Eggplant

By Jennifer / July 2, 2013

Save Print Curried Eggplant Serves: 4   Ingredients 1 cup white basmati rice kosher salt and black pepper 1 tbsp extra virgin olive oil 1 onion, chopped 2 pints cherry tomatoes, halved 1 (1 lb) eggplant, cut into ½-inch pieces 1½ tsp curry powder 1 15.5-ounce can chickpeas, rinsed ½ cup fresh basil ¼ cup plain […]

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Vegetable Gratin

By Jennifer / July 2, 2013

Save Print Vegetable Gratin Serves: 6   Ingredients 3 tbsp extra virgin olive oil 1 medium onion, diced 2 stalks celery, diced 2 medium carrots, diced 1 14.5-ounce can diced tomatoes 1 tsp kosher salt ¼ tsp black pepper 1 bunch Swiss chard, stems removed and leaves cut into 1-inch strips 1 19-ounce can cannellini beans, […]

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Stuffed Poblano Peppers

By Jennifer / June 27, 2013

Save Print Stuffed Poblano Peppers Author: Clean Eating Online Serves: 4   Ingredients 4 plum tomatoes, halved 1 red onion, cut into wedges 1 tbsp extra virgin olive oil 4 poblano peppers, halved lengthwise and seeded ¼ tsp cinnamon kosher salt and pepper ½ cup instant polenta 1 (10-ounce) package frozen corn 2 oz goat cheese Instructions […]

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Mixed Greens Salad

By Jennifer / May 16, 2013

Save Print Mixed Greens Salad Author: Clean Eating Online Serves: 1   This is a perfect side salad! Ingredients 2 cups mixed greens 1 Tbsp walnuts, chopped 2 Tbsp balsamic vinegar 1 tsp extra virgin olive oil Instructions Combine greens and walnuts. Drizzle with vinegar and olive oil. Serves 1. Nutrition Information Calories: 116 Fat: 9 g Carbohydrates: 6 g […]

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