Vegetable Casserole – We Think You’ll Love Our Vegetable Casserole. Here We’ve Combined Polenta, Spinach, Italian Cheese, And More! More Vegetarian Slow-cooker…


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White Turkey And Corn Stew – 1 Tbsp. Vegetable Oil 1 1/2 Cups Chopped Onion 2 Cloves Garlic, Chopped 4 Cups Diced Cooked White Turkey Meat 1 Tbsp. Ground Cumin 1 1/2 Tsp. Chili Powder 1 Tsp. Mild Jalapeño Sauce 1/2 Tsp. Salt 2 1/2 Cups Chicken Broth 1 10-oz. Box Frozen Corn 1 15.5-oz. Can White Beans, Drained And Rinsed 1 4-oz. Can Diced Green Chilies, Drained 1/2 Cup Sour Cream 1/4 Cup Chopped Fresh Cilantro


Vegetable Chow Mein Recipe – 1 Tbl Oil 2 Cups Shredded Cabbage 1 Cup Shredded Carrots 1/2 Bunch Sliced Green Onions 1 Lb Fresh Steamed Thin Chow Mein Noodles 1 Cup Chicken (vegetarian Style) Broth 1/4 Cup Soy Sauce 1/4 Cup Sesame Oil 1/4 Cup Lo Mein Sauce (vegetarian Version) Swap With Whole Wheat Noodles If Wanted


30-minute Mongolian Beef: Vegetable Oil 1/2 Teaspoon Minced Fresh Ginger 1 Tablespoon Minced Garlic 1/2 Cup Low Sodium Soy Sauce 1/2 Cup Water 2/3 Cup Dark Brown Sugar 1 (1-pound) Flank Steak, 3 Scallions (green Parts Only), Sliced Into 1-inch Pieces. Use Honey Instead Of Sugar.


Ginger, Garlic & Chili Shrimp………. (for The Brine) Kosher Salt, Sugar, Chili Powder, Water, 2 Lbs Shrimp. (for Cooking) Vegetable Oil, Fresh Ginger, Garlic Cloves, Sugar


Thai Noodle and Vegetable Stir-Fry with Grilled Beef

Thai Noodle and Vegetable Stir-Fry with Grilled Beef
Cuisine: Thai
Recipe type: Noodles
Serves: 2

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Stir-fries are some of the most flavorful and healthful dishes you can prepare—and they come together fast once the ingredients are prepped and ready to go. And that’s the key to stir-fry: make the sauce, chop the vegetables, and, in this case, grill the meat and cook the noodles before putting the flame under the wok. Thai sauces are typically spicy, as in this recipe, but they’re a little sweet and sour as well. White or brown sugar, plenty of fresh lime juice, and pungent fish sauce form the base of this delicious, flavor-loaded dish.

For the Sauce
  • 3 tbsp fish sauce
  • 3 tbs fresh lime juice
  • 2 tbsp white sugar
  • 1 tbsp sambal oelek (fresh ground chile paste)
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 3 tsp vegetable broth (or water)
For the Stir-Fry
  • 2 oz Thai rice noodle sticks
  • 1 8-oz New York strip steak (or rib-eye), about ¾-inch thick
  • sea salt
  • freshly ground black pepper
  • peanut oil for brushing, plus 1 tbsp
  • 2 Thai chilies, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1-inch piece of ginger, peeled and thinly sliced
  • ½ medium red bell pepper, coarsely chopped
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 very small head of bok choy (or 2 baby bok choy stalks) coarsely chopped, leaves included

For the Sauce
  1. Whisk the first 5 ingredients (through oil) in a medium bowl until the sugar dissolves. Combine the cornstarch and vegetable broth in a small bowl, stirring until the cornstarch dissolves. Whisk into the fish sauce mixture and set aside. (Re-whisk before adding to the stir-fry.)Sauce Ingredients
    Stir-Fry Sauce
For the Stir-Fry
  1. Bring a medium pot of water to a boil. Immerse the noodles in the water and remove the pot from heat. Cover and let stand 10 minutes. Drain in a sieve and rinse under cold water.Thai Rice Noodles
    Softened, Drained Noodles
  2. Heat a grill pan over medium-high heat and brush with peanut oil. Season the steak with salt and pepper and grill until slightly charred on the outside and pink on the inside, 3-4 minutes per side. Remove to a cutting board and let rest 5 minutes. Trim any visible fat and cut the steak on the diagonal into very thin slices.Steak Ready to Grill
    Grilled Steak
    Sliced Steak
  3. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.Stir-Fry Vegetables, Ginger, and Garlic
    Ingredients Ready to Stir-Fry
    Chiles, Garlic, and Ginger Beginning to Cook
  4. Add the bell pepper, scallions, and bok choy and stir-fry 3 minutes, until all vegetables are crisp-tender.Vegetables Added to the Wok
  5. Add the beef slices and drained noodles to the wok and stir to combine. Re-stir the sauce and add to the wok. Stir to combine and cook until the sauce slightly thickens, 1-2 minutes.Beef and Noodles Added
  6. To serve, divide the stir-fry between 2-3 shallow bowls and serve hot.Thai Noodle and Vegetable Stir-Fry with Grilled Beef


Vegetable Frittata with Fresh Mozzarella and Basil

Vegetable Frittata with Fresh Mozzarella and Basil
Cuisine: American
Recipe type: Breakfast
Serves: 4

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Cook time: 
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Frittatas make quick, easy, and flavorful meals any time of day—breakfast, lunch, or dinner. They’re also very versatile when it comes to ingredients. Eggs are common to all frittatas, but beyond that, the ingredients list is endless. Meat, poultry, seafood; mild cheese, strong cheese, no cheese; zero vegetables or a dozen—frittatas can be cooked in countless ways. Mild but meaty vegetables like mushrooms, eggplant, and zucchini combined with the distinct flavors of sweet and spicy peppers, scallions, broccoli, and fresh basil make this frittata a deliciously satisfying dish. Top it with thin slices of fresh mozzarella for a creamy, cheesy finish.

  • 8 large eggs
  • 2 tbsp milk
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 red Fresno peppers, chopped
  • 1 small (or ½ medium) green bell pepper, chopped
  • 1 jalapeno, finely chopped
  • 6 oz. button mushrooms, thinly sliced
  • 1 small zucchini, cut lengthwise in half and thinly sliced crosswise
  • 1 small eggplant (about 8 oz), cut into a small dice
  • 1 cup small broccoli florets
  • 2 tbsp chopped fresh basil, plus more for garnish
  • 4-oz fresh mozzarella (1 large ball or 2-3 medium), thinly sliced

  1. Preheat the broiler.
  2. Whisk the eggs and milk in a medium bowl. Season with salt and pepper and set aside.
  3. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the scallions, garlic, Fresno and bell peppers, and jalapeno and cook, stirring frequently, 4 minutes.Frittata Ingredients
    Prepared Fritatta Ingredients
    Garlic, Scallions, and Peppers Cooking
  4. Add the mushrooms, zucchini, eggplant, and broccoli and season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Stir in 2 tablespoons of chopped basil.Mushrooms, Zucchini, Eggplant, and Broccoli Added
  5. Re-whisk the egg mixture and pour over the vegetables, covering evenly. (Vegetables will not be completely covered.) Increase the heat slightly and tilt the skillet gently back and forth to keep the bottom from setting too quickly and to help the top set.Egg Added
  6. Once a thin layer of egg begins to set on top, lay the mozzarella slices over it.Frittata Beginning to Set
    Mozzarella Added
  7. Place the skillet under the broiler until the top is completely set and beginning to brown, 2-3 minutes. Remove the skillet and let rest 5 minutes. Scatter additional chopped basil on top.
  8. Cut the frittata into 4 large or 6 small wedges and serve right away.Baked Frittata