How many times did we all hear that as a kid? Probably more than we can count. But here’s the thing – – Mom was right. Veggies are so good for us and really are a satisfying and delicious part of life. They’re colorful, have so many different textures, and range from peppery to sweet. Depending on the cooking method, you can coax some incredible flavor from these beauties or just eat them in their raw natural state. Here are a few of my favorite ways to enjoy veggies.
Grilled Balsamic Onion Rings
These are not the traditional batter-dipped, deep fried onion rings. Rather, these are thick slices of onion, seasoned very simply, and seared to perfection on a grill, flattop, grill pan, or even roasted in the oven.
You’ll Need:
At Least 2-3 Large Sweet Onions (Such as Vidalia)
4 TBSP Good Quality Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper
Balsamic Vinegar
Make sure your grill or flattop is heated to medium or medium-high. You want the temperature to be hot, but not so hot that the onions burn. If roasting in the oven, preheat the oven to 400°F. Peel the onions and slice horizontally to at least ½-inch thickness. Try not to let the onion rounds separate into rings – – you want to keep the sliced rounds together. Place the onion rounds onto a large baking pan so that you have at least 6-8 rounds on the pan. Brush the tops of the onion rounds generously with olive oil, then sprinkle the tops with Kosher salt and ground black pepper (freshly cracked works best).
If your grill grates are wide, then you’ll need to leave the onion rounds on the pan or use a grill pan/basket. If you use a flattop, you can place the onion rounds directly onto the flattop. If roasting in the oven, leave the rounds on the pan or use a grill pan.
Transfer the onion rounds to your heat source and watch them closely so that they don’t burn. You want the onion rounds to heat through and even get a few grill marks if using the grill or a grill pan. Try not to move them around too much in order to avoid the onions separating.
When you’re happy with how your onion rounds look, remove them from the heat and allow them to rest for about 5 minutes. Drizzle with balsamic vinegar and serve.
Variation: Instead of balsamic vinegar, immediately squeeze fresh lime juice over the onion rounds as soon as they come off the heat and sprinkle with crumbled Cotija cheese and finely minced cilantro.
Smashed Yukon Gold Potatoes
These are so soft and buttery, seasoned perfectly, with a crispy exterior.
You’ll Need:
About 2-3 lbs. of small, Yukon Gold potatoes
1/4 to 1/3 cup canola or extra virgin olive oil
1 TSP chopped fresh rosemary (dried is also fine)
1 TSP minced garlic
¾ TSP Kosher salt
½ TSP Fresh cracked black pepper
1 TSP chopped fresh parsley (dried is also fine)
Preheat the oven to 400 degrees.
Rinse and dry the potatoes, then place them on a paper towel-lined plate or platter. Lightly pierce each potato once or twice with a fork or small paring knife to allow steam to escape during cooking. Place the plate of potatoes in the microwave and cook on high for 5-6 minutes. Test the potatoes for tenderness with a fork or knife. If not completely tender, microwave for another 2-3 minutes or until done.
While the potatoes are cooking, mix the oil, rosemary, garlic, salt, pepper, and parsley together in a large bowl. It should smell very fragrant.
Line a large sheet pan with parchment paper.
Once the potatoes are done, remove them from the microwave.
Transfer the hot potatoes to the bowl with the oil mixture, then carefully toss the potatoes in the oil mixture until thoroughly coated. Using a slotted spoon, transfer the potatoes to the parchment-lined sheet pan. Using a fork, immediately smash each potato so that it breaks and looks like a round, flat stone. Arrange the flattened potatoes so that they are as evenly spaced as possible. Discard the leftover oil mixture.
Place the sheet pan of flattened potatoes in the oven and bake at 400 degrees for 30 to 40 minutes or until the potatoes are lightly browned and crispy. If desired, serve with sour cream and chives or sprinkle with grated parmesan cheese. If needed, season with a little more salt and pepper.
Sweet & Sour Red Cabbage with Apples and Raisins
I absolutely LOVE this dish, especially when the weather starts to get cooler.
You’ll need:
2 pounds red cabbage, rinsed and thinly sliced
2 white or yellow onions, finely chopped
1 cup white wine
¼ cup apple cider vinegar
¼ cup light brown sugar
4 tablespoons vegetable oil
2 apples, peeled and grated coarsely
1 apple, peeled and thinly sliced
1 cup raisins
2 cloves
Salt and pepper to taste
Sauté the onions in a large pot or Dutch oven with the vegetable oil over medium heat until the onions are golden. Add the brown sugar and caramelize. Add the wine and apple cider vinegar and cook until the liquid has been reduced by half.
Add the thin strips of red cabbage to the pot. Add the grated apples, thinly sliced apples, raisins, 2 cloves, and salt and pepper to taste. Mix thoroughly. Reduce the heat to low, cover, and cook just until the cabbage softens. Be sure to check the cabbage frequently and stir so that it doesn’t burn. Taste and adjust the salt and pepper if needed.
Categorized in: General
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