Ratatouille

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Ratatouille
Ratatouille is a bright and chunky summer vegetable stew, that can be made with a variety of vegetables. Take the ingredient list as a guide and just use what you have.
Servings
Ingredients
  • 1 small red onion
  • 2 cloves medium garlic
  • 1 small eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 large tomato
  • 3 Tbsp canola oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
Servings
Ingredients
  • 1 small red onion
  • 2 cloves medium garlic
  • 1 small eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 large tomato
  • 3 Tbsp canola oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
Instructions
  1. Preheat oven to 425°F.
  2. Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.
  3. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
  4. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
  5. Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
  6. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes more.
Recipe Notes

Serve over polenta, brown rice, whole wheat pasta, or with hearty whole grain bread.

For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking

Twiced Baked Potato with Broccoli

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Twice Baked Potatoes with Broccoli
Servings
Ingredients
  • 4 medium potatoes
  • 1 big broccoli crown
  • 1/2 cup milk low-fat cow’s milk or milk alternatives both work
  • 3/4 cup shredded cheddar cheese can be low fat
  • nutmeg
  • Salt and pepper to taste
Servings
Ingredients
  • 4 medium potatoes
  • 1 big broccoli crown
  • 1/2 cup milk low-fat cow’s milk or milk alternatives both work
  • 3/4 cup shredded cheddar cheese can be low fat
  • nutmeg
  • Salt and pepper to taste
Instructions
  1. Clean potatoes with a vegetable brush and dry.
  2. There are 2 ways to cook your potatoes: Rub them with oil and cook them in the oven at 400 degree F for about an hour until fork tender. Or pierce the potatoes several times with a fork or a knife and cook them in the microwave until fork tender. Cooking time depends on your microwave and the size of your potatoes. Start with 5 minutes, flip the potatoes and cook for an additional 5 minutes or longer.
  3. While the potatoes are cooking, clean your broccoli, chop into small pieces and sauté or steam for a few minutes.
  4. Once cooked, cut each potato in half lengthwise and scoop out the inside into a bowl.
  5. Add milk, broccoli, nutmeg, salt, pepper and about 1/3 of the cheese to the potato flesh and mash.
  6. Place the potato skins on a baking sheet (lined with parchment paper or greased).
  7. Scoop the broccoli mix into the potato skins and top with the remaining cheese.
  8. Bake at 400 degree F for about 15-20 minutes until lightly brown. You can also put the potatoes in the microwave for a few minutes if you prefer not to use the oven.
Recipe Notes

To save time and energy cost, put your potatoes in the oven while you bake something else. Then safe them in the fridge until ready to make this recipe.

Leftover twice baked potatoes make a great lunch, combine them with a hard-boiled egg for a balanced meal.

Roasted Butternut Squash

This roasted butternut squash is great as a side dish but you can also use it as a salad ingredient, or add it to pasta or pizza.

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Roasted Butternut Squash
Servings
Ingredients
  • 1 butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 Tbsp olive oil or canola oil
  • 2 cloves garlic minced (optional)
Servings
Ingredients
  • 1 butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 Tbsp olive oil or canola oil
  • 2 cloves garlic minced (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Toss butternut squash with olive oil and garlic in a large bowl or directly on a baking sheet. Season with salt and black pepper. Arrange coated squash in a single layer on the baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Leek Pizza

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Leek Pizza
This is a quick meal with many possible variations. You can make it with English muffins instead of pita bread. Or you can add mushroom, bacon, or ham.
Servings
Ingredients
  • 1-2 Tbsp olive oil or butter
  • 1 leek sliced
  • 1 garlic clove sliced
  • Salt and pepper
  • 2 pitas
  • 4 Tbsp ricotta
  • Red-pepper flakes optional
Servings
Ingredients
  • 1-2 Tbsp olive oil or butter
  • 1 leek sliced
  • 1 garlic clove sliced
  • Salt and pepper
  • 2 pitas
  • 4 Tbsp ricotta
  • Red-pepper flakes optional
Instructions
  1. Set oven to 425 degrees.
  2. Heat olive oil or butter in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Season with salt.
  3. Place pitas on a parchment-lined baking sheet.
  4. Spread each with 2 tablespoons ricotta and top with sautéed leeks. Season with pepper and red pepper flakes.
  5. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.

Roasted Turnips

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Roasted Turnips
Servings
Ingredients
  • 3 turnips
  • 1 Tbsp olive oil
  • Salt and pepper to taste
Servings
Ingredients
  • 3 turnips
  • 1 Tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F.
  2. Peel and dice the turnips.
  3. Toss with olive oil, salt and pepper (directly on the baking sheet or in a bowl).
  4. Form a single layer on a baking sheet and roast for 25-35 minutes until soft and golden brown.

Turnip and Carrot Salad

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Turnip and Carrot Salad
Servings
Ingredients
  • 1 cup carrot (1-2 carrots) grated
  • 1 cup turnips grated
  • parsley or carrot greens optional
  • 1 Tbsp olive oil or canola oil
  • 3-4 Tbsp lemon juice
  • Salt and pepper
Servings
Ingredients
  • 1 cup carrot (1-2 carrots) grated
  • 1 cup turnips grated
  • parsley or carrot greens optional
  • 1 Tbsp olive oil or canola oil
  • 3-4 Tbsp lemon juice
  • Salt and pepper
Instructions
  1. Mix olive oil, lemon juice, salt and pepper.
  2. Toss with grated carrot and turnip.
Recipe Notes

You can use apples instead of carrots.