Archive for the Vegie Dishes Category
Roasted Acorn Squash With Himalayan Salt
Roasted Acorn Squash With Himalayan Salt
This marvelous vegetable creation is good enough to do double duty as a side dish and goes perfectly with Chicken, Turkey, Beef, Ham and Pork! This is also a great addition to fall feasts such as Thanksgiving, lending unique salt flavor to a traditional vegetable dish.
Serves 4
Ingredients
- 2 large Acorn Squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 medium carrot, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 Teaspoon Rosemary
- 1/2 Teaspoon Himalayan Salt
- Ground pepper, to taste
Directions:
1) Preheat oven to 400°F.
2) In a medium mixing bowl, toss butternut squash, carrot, onion, Rosemary Finishing Salt, and olive oil together until evenly coated with oil and herb salt.
3) Season with pepper to taste; if you would like a stronger Rosemary flavor, you can add 1/2 tbsp fresh chopped Rosemary, or, for more salt and rosemary flavor, add more Finishing Salt, and mix that in as well.
4) Place evenly on a non-stick baking sheet and roast until tender, about 30-40 Minutes.
Serve hot with your choice of meat and a salad, or alone as a vegan appetizer!
Roasted Acorn Squash With Himalayan Salt
Oven Roasted Greek Potatoes
Oven Roasted Greek Potatoes
These potatoes are delicious enough to simple eat aloneor as an appetizer! They also go great with roasted chicken or lamb!
Serves 8
Ingredients
- 8 large potatoes, peeled, cut into 6-7 wedges per potato
- 6 garlic cloves, minced (you may use more garlic if you like, just be sure to use at least 4 cloves)
- 1/2 cup olive oil
- 1 cup chicken stock
- 1 tablespoon dried Mediterranean oregano
- 1 lemon, juiced
- Himalayan Sea Salt – Fine grain
- fresh coarse ground black pepper
Directions
- Preheat oven to 420°F. Spray a large baking dish with Pam and place the ingredients into the baking pan.
- Season generously with sea salt and black pepper, tossing the contents of the pan to evenly distribute the seasonings.
- Bake for 40 minutes.
- Once a nice golden-brown crust has formed on the potatoes, stir the potatoes to bring the white underside up, season lightly with sea salt, pepper and a light sprinkling of oregano. (If the mixture appears to be getting dry, add 1/2 cup more water.)
- Bake until the potatoes are a golden brown again (about 40 minutes). Do not fear overcooking.
- Serve while hot.
Oven Roasted Greek Potatoes
Grilled Eggplant with Pink Sea Salt
Grilled Eggplant with Pink Sea Salt
Though Eggplant can be grilled, you must be sure not to overcook or undercook it as this will cause it to be bland or spongy. This recipe uses Pink Sea Salt Water solution to ensure a brown, crispy outside with a sweet, creamy inside and rich, full flavor!
Prep Time: 40 minutes | Cook Time: 10 minutes | Makes 6 to 8 servings
Ingredients:
- 2 Tbsp. pink salt, plus more for sprinkling
- 3 medium eggplants
- About 1/3 cup olive oil
Instructions:
- Dissolve 2 Tbsp. salt in 1 cup warm water in a large mixing bowl, then add 3 quarts of cold water and set aside.
- Cut the Eggplant into ¾-inch thick diagonal slices and soak in salt water solution for 30 minutes. (Be sure to weigh the slices down with a plate to ensure that they are fully submersed in the salt water.)
- While the slices are soaking heat your grill to medium-high heat.
- Drain eggplant and pat dry with paper towels, then place the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices on the grill with the oiled side down. Grill with lid closed for about 5 mintues or until grill marks appear.
- Brush the tops with oil and sprinkle with salt, then turn slices over and grill until grill marks appear and the eggplant is soft and tender, about 5 minutes.
- Serve hot or at room temperature.
Grilled Eggplant with Pink Sea Salt
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