‘Vegetables’ Articles at Sweetnicks

Recipe: Japanese Zucchini & Onions {Whole30}

March 4, 2018 · Narrative, Whole30

A very simple and quick side dish that is packed with flavor and Whole30 compliant. Let’s dig in to Japanese Zucchini and Onions!

My go-to method of having zucchini is usually making them into zucchini noodles (aka zoodles), but to be honest, zucchini is usually a take-it-or-leave-it vegetable for me. I don’t mind it and will eat it, but I don’t really crave it, so sometimes you want to change it up a bit, and here we are. This dish seriously takes less than ten minutes to make and was so packed with flavor, I may or may not have licked the plate when I was done.

True story.

I also made it two more times that week.

Yes. It’s that good.

A simple slicing of the zucchini to make bite-size strips, thin slicing of the onions and mushrooms, add in some seasonings, stir fry it, and devour.

And if you happen to be following Whole30, paleo, or just like to eat clean, this recipe hits all those marks. I served it alongside some lemon grilled chicken, but it would be equally delicious with some fish or a host of other main entrees.

And, tbh, I just ate a small plate of it for lunch one day as well.

Hungry for more zucchini recipes?
This recipe for Zucchini and Carrot Noodles with Spicy Peanut Sauce isn’t Whole30, but it’s still fresh and delicious.
Baked Zucchini Fries are a perfect side dish to hamburgers.
If I’m in the mood for zucchini noodles, this recipe is one of my favorites.

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Recipe: One Pan Steak and Roasted Vegetables

March 26, 2017 · Narrative

A simple and delicious dinner that is whole family-approved.

Although I mostly work from home these days, that still hasn’t resulted in having scads of “free” time, surprisingly enough. So when I can make a dinner that is a one dish meal, which means less work and less dishes, well, I’m a happy camper.

My kids are pretty fickle about steak. Sometimes they’ll seriously inhale it, and sometimes they’ll swear up and down how much they hate it. Frustrating for sure, and that basically means I’m rolling the dice any time I’m making steak for dinner.

And here I am, rolling the dice.

Although I think I overcooked the meat by a minute or two (I tend to like it more on the pink side), they surprisingly ate it. They didn’t want to see it the next day, but, well, that’s the breaks.

Because you are basically throwing everything onto a pan and letting the oven do most of the work for you, this is a crazy simple recipe to make, and bonus points for not requiring any hunt-all-over-town ingredients. And I’ll tell you, the marinade … it’s seriously slurpable. Like I would totally make it just to roast the vegetables alone with it next time. It’s making my mouth water just thinking about it, so even if you’re vegetarian, skip the steak and make the rest of the recipe just to get your taste buds on the marinade.

Yeah, it’s that good.

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Recipe: Asian Inspired Baby Bok Choy and Portobello Mushrooms

June 9, 2016 · Narrative

A very quick-to-make side dish that is bursting with antioxidants and flavor. Let’s talk about bok choy…

The first time I had bok choy was, surprisingly, only two years ago, when I received a menu plan from a personal trainer. I don’t know why it took me so long to try it, because I love most leafy green vegetables, but now I’m making up for lost time.

I originally created this recipe for a new recipe development client, but she won’t be using it, so now I can share it here.

One of the best things about bok choy is that it cooks up super fast.

Like, blink and it’s done.

And who doesn’t need THAT type of ingredient or recipe in their dinner repertoire?

Even better that bok choy is a superfood.

Bok choy is part of the Asian greens family (which means you can get it super cheap at your local Asian grocery store) and the Brassica family, which also includes broccoli and brussels sprouts. Choy in Chinese refers to all leafy vegetables and the word bok means white, so bok choy is literally translated to “white leafy vegetable.” Originally from China, it is now grown for the US market mostly in California.

Bok choy is very low in calories and carbs, and it quickly takes on the flavors of whatever you’re cooking it with. Kind of like the principles of cooking with tofu, except it tastes NOTHING like tofu. It has high amounts of Vitamins A, C, K, and B, and antioxidants. If you want to learn more on bok choy, this page is a good resource.

I won’t lie. What you see pictured in the bowl above was exactly what I ate for dinner. That and nothing else. But this would go nicely alongside some grilled chicken or seat, or even with a runny egg on top of it.

However you serve it, make it. It’s too delicious to miss.

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Recipe: Cauliflower Steak with Homemade Caesar Dressing

January 30, 2014 · Narrative

A unique twist on cauliflower – in under 15 minutes with just a handful of ingredients, you can be enjoying this deliciousness.

You know how when you eat something amazing, you can’t wait to tell someone about it? Or have it again?

This is that.

I had another post planned for tonight but that will have to wait until tomorrow.

Because I need to tell you about this grilled cauliflower steak with homemade Caesar dressing

Seriously amazeballs.

I have never eaten as much cauliflower as I have since I started Medifast last spring. As I’ve said before, it’s a take-it-or-leave-it vegetable for me. That being said, I have eaten a ton of it in the past eight months, probably more than I ate in all the prior 42 years of my life combined. And in various iterations. I’ve had cauliflower as a mock risotto. As fake-out breadsticks and pizza crust. As mashed potatoes. As mac and cheese.

And tonight? As “steak.”

The recipe could not be simpler to make. In fact, the hardest part is cutting the cauliflower into steak-like slices (approximately four per head). My biggest tip is to make sure it’s thick enough when you slice. Too thin and it will crumble and then you suddenly have cauliflower florets.

So slice the cauliflower, and then grill (I used a stove-top grill pan). While it’s grilling, whirr together a handful of ingredients to make the Caesar dressing.

Which elevated the grilled cauliflower to all sorts of amazing levels.

Two things about the dressing. It makes a lot. Not necessarily a bad thing, but definitely enough for two heads of cauliflower. I also used it sparingly, just drizzling a bit over the cauliflower. Also, you have to like garlic. With the ten cloves that the recipe calls for, well, I’ll be tasting garlic for awhile. If you are not a huge fan of garlic, cut down on the cloves, or roast the garlic first to make its taste a little more subtle. It is lick the plate good, though, so don’t skip it.

However you do it, you can’t go wrong with this recipe. Over the past nine months, my taste buds and palate have definitely shifted. A lot. And while I wouldn’t say I’m crazy for cauliflower, I definitely don’t mind it. And with this recipe? I’ll actually go looking for it.

Make it. And don’t share. I won’t tell.

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Recipe: Brown Butter Dijon Green Beans {The Best Ever Green Beans}

January 9, 2014 · Narrative

Browned butter. Dijon mustard. Fresh green beans. All comes together quickly and perfectly.

When it comes to green beans, I have a take it or leave it relationship with them. If they’re there, I’ll eat them, but I don’t often go looking for a new recipe for them.

Unless it’s this version that we first made three years ago. Which is amazing and delicious and OMG-worthy.

But then, a few weeks ago, I spotted a version of green beans billed as “the best ever.”

And, well, you know I had to make them.

Quality control and all in terms of the usage of the phrase “the best ever.”

A simple recipe using ordinary ingredients.

That just manages to come together to make … pretty awesome green beans.

I can’t say “the best ever,” because, so far, I feel like it’s hard to top the Not Your Mama’s Green Bean Casserole linked above.

That might never happen.

But this recipe? A strong, solid second place contender.

Delicious and quick to make, it elevates green beans to something you actually want on your plate. I, for a brief moment, thought they might be even amazing enough to pass muster with the kids.

But I was wrong. They tried and didn’t like them.

But don’t let that stop you. I know you know better.

And soon enough, they will too.

Hungry for more green bean recipes?
These Green Beans with Crumbled Feta Cheese is another go-to recipe, super simple and full-on flavor.

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Recipe: Asparagus with Balsamic Tomatoes {Cooking Light}

June 5, 2013 · Narrative

When it comes to asparagus, it is pretty much a no-brainer. My go-to way of making it is by roasting it, and when I do, it’s a safe bet that I will demolish the entire bunch in one meal. On my own.

Which is pretty good since the kids have yet to jump on the asparagus eating bandwagon.

Pity that.

When I was planning my contributions to our recent Girls’ Night In party this past weekend, I had pulled this recipe to make.

Because it’s crazy simple.

Because all the ingredients are on the list of foods I am currently eating.

And, well, because asparagus.

Natch.

It comes from the April 2011 issue of Cooking Light magazine in their 20-Minute Cooking section.

Which means it sometimes takes me awhile to try a new recipe.

(And really, two years is nuthin’!)

But it also means I can attest to the truth of their 20-minute claim.

Might have even come in under 15 minutes.

Which made this perfect for a Girls’ Night In contribution.

A quick weeknight side dish.

A great recipe to make with your farmer’s market bounty.

And a delicious way to celebrate asparagus and Spring produce.

And, really, goat cheese?

Just consider that the metaphoric cherry on top.

Hungry for more asparagus recipes?
This Roasted Asparagus Salas with Goat Cheese and Bread Crumbs is to-die-for good. Don’t miss it.
White wine infused shrimp and asparagus? Yes, please.
You can’t go wrong with this Toasted Roasted Vegetable Sandwich, one of my favorites. And hello avocado!
An Eat Your Veggies Stir-Fry that is a great way to take advantage of your farmer’s market haul.

Tomorrow? May 2013 in Instagram Review
Friday? Book review.

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Recipe: Stuffed Zucchini

May 8, 2013 · Narrative

When it comes to zucchini, I’m very much a take-it-or-leave-it kind of girl. I rarely go looking for it, unless I need it for a specific recipe. If I happen to be swayed by some gorgeous zucchini at the farmer’s market, it usually ends up sauteed for a stir-fry, or cut into thin ribbons for a salad.

And that is the end of that.

But then I spied a recipe for Stuffed Zucchini on a blog and I decided to give it another look. I made a few tweaks to the recipe, both in terms of method (to make it a bit easier), and ingredients (more in keeping with what I’m eating {or not eating} these days).

And folks, we had a winner.

It wasn’t terribly time consuming, maybe thirty minutes from start to finish? I served it alongside some Portobello Crusted Chicken Burgers (recipe coming soon!) and it was the perfect side dish. It was filling, but still light. Guilt-free. Clean eating. And veggie overload.

And, well, extra for me since my kids are still firmly entrenched in the I-don’t-like-zucchini camp. I’m not worried. They have years to come around…

Tomorrow? We talk Moscato.
And Friday? Book review!

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Recipe: Eat Your Veggies Stir Fry {Eat.Live.Be.}

January 23, 2013 · Narrative

Two months before I got married, way back in ’98, the pressure was on. The wedding dress had been bought, purposely two sizes smaller, and I needed to lose the weight to be able to walk down the aisle. I bartered with a personal trainer, Michael, and he put me through the paces, both in fitness and food, to the tune of a thirty pound weight loss in about six weeks.

Which then didn’t make the tailor too happy because she had to take in my dress. Again.

First class problems, people.

The food that I ate when I was working with Michael was a handful of items that I rotated to stave off boredom. And what I found out then, as I did again in 2011 when I lost a bunch of weight, is that it becomes less about the food. Like you don’t even think about it anymore.

And as someone who is a freelance recipe developer, this can sometimes be a bitter pill to swallow.

But it is what it is.

One of my go-to meals back then was a stir-fry. Because it’s easy. Hearty. And I knew it would make Michael happy.

And these days, it’s become a go-to for me again. I can mix and match veggies at will, depending on what the kids and I are feeling like eating, and what I have available, and dinner is done in a flash.

Most always under 30 minutes.

Take that Rachael Ray.

And what I know to be true? Eating good food makes me feel good. It’s that special little thing that puts an extra bounce in your step. That propels you forward to making more good decisions. That fuels you in the way that something else won’t. It’s a domino effect to the nth degree.

And sometimes? It’s good to go back to basics. Both in your food choices and in what you know works.

Now this recipe is really just a guideline. It’s the most forgiving thing ever, so you can feel free to swap out some of my vegetable choices for something you or your family might like instead. I focused on green vegetables, and roasting some of them first to bring out all their deliciously deep flavors. I am admittedly a super late adopter to sugar snap peas (never liked them much before this year), and tonight, Nick found out that he likes them as well. Score one for the home team.

But the bottom line? Guilt-free food that is the perfect fuel for whatever you need to do.

And we can all use a little more of that.

Do check out Joanne, Sarah, and Patsy to see their take on Eat.Live.Be. this week, and the #eatlivebe hash tag on Twitter and Instagram for more inspiration.

Tomorrow? Embracing the camera.
Friday? Bagster review.

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Recipe: Broccoli Parmesan Fritters

June 22, 2012 · Narrative

Or How to Get Your Kids to Eat Broccoli Without Hiding It.

Last week, when a friend and her son joined us for dinner (and Mystic’s daughter as well), I was on a serious vegetable kick. Truth be told, I’m always on a vegetable kick, but when there is company over, I tend to make more, because I know I’ll have more people to share it with. When it’s just me and the kids, I tend to stick to a handful of vegetables (and fruit and salads) that I know they like. Company coming? All bets are off and I experiment (or pile on the dishes) more.

And it may or may not have had something to do with the fact that the entree wasn’t super, super healthy. It wasn’t terrible, but apparently I had some guilt to reconcile with myself.

Or some such.

So when my friend Cathy e-mailed me a link to Smitten Kitchen’s recipe for Broccoli Parmesan Fritters, I quickly added broccoli to my grocery list. It joined the table alongside a Creamy Cauliflower with Greens Soup from Martha Stewart, and a riff on Spaghetti Carbonara from Jamie Oliver. It was an awesome eating kind of night.

And those Broccoli Parmesan Fritters?

Not one speck leftover.

Not one.

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It Takes a Village {Recipe: Cheesy Potato Fries}

June 13, 2012 · Narrative

Is it me or does that word “cheesy” look weird when it’s spelled that way? And adding a y for “cheesey” doesn’t seem to make it better.

Not matter your political leanings, nothing can be truer than the words that Hillary Rodham Clinton became famous for some fifteen years ago. It truly takes a village to raise a child. No matter what Bob Dole said about it.

My interpretation of her famous phrase is slightly different though. To me, I look at it as a way to make it ok to need help. To ask for help.

And that is truly one of the hardest lessons to swallow sometimes. Asking for help.

When I was younger, married, and Nick was just a few years old, I always wanted to be that parent (which is slightly different than this that parent). The one that seemingly had it all together. Balancing work, family, home with the ease of a walk in the park. I can be Super Woman. I can do it all. No doubt.

But at what price? Extra stress? Less sleep? Reduced levels of patience?

No, thank you.

It truly wasn’t until I separated from my (then) husband that I realized I couldn’t. I mean, well, in theory I could. But I wasn’t willing to do it at the cost it came with.

And so little by little, if people offered help, I took it. It started with baby steps. If someone was coming over for dinner and asked what they could bring, I suggested something. Instead of saying “nothing.” Easy enough. Dipping my toes in the water. Seeing how it felt.

And you know what? It felt fine.

Whether you’re a parent or not. Whether you’re the mom of a German Shepherd or a two-year-old or a succulent plant on your kitchen window sill. No matter your lot in life.

It’s ok to ask for help.

We are all in this together.

We schedule car pools to lessen the burden. Pick up extra items at a grocery store that we know someone needs. Watch each other’s kids to save a few bucks on babysitting. Drop off dinner just because.

We have each others’ backs.

Sometimes there is nothing greater than the people you can lean on in your friends and family network. Who can you call at 1 am when you need help? Those are your villagers. Your people.

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Living the Fruit- and Veggie-Filled Life {New Jersey Indoor Farmer’s Market}

June 1, 2012 · Narrative

I’ve been on a MAJOR vegetable kick lately. I even did vegetarian lunches all this week.

Some days I think I could easily become vegetarian.

But then I get a massive craving for red meat.

So there’s that.

Last weekend, the kids and I ventured off to an indoor farmer’s market. I haven’t been there in forever, and because it’s about 20-25 minutes away, I tend to forget about its existence.

It’s super, super, super cheap.

Pity that.

We went.

And loaded up.

Big time.

The place is always busy. People hustling and bustling. Much like Christmas shopping. You know, without the frivolity of rousing choruses of Jingle Bell Rock.

Or something like that.

Nick commandeered the shopping cart.

Poor thing. That was a challenge in and ot itself.

Madeline took charge of tossing things in the cart.

Without asking first.

I need to keep an eye on that because we ended up with three different varieties of tomatoes.

Which, theoretically, is a good thing.

Well, in practicality, it is too.

The girl likes tomatoes like nobody’s business.

It’s more that we have to make sure we don’t buy more than we can get through before they go bad.

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Maple Roasted Vegetables

March 26, 2009 · Narrative

I have three words for you. Maple. Roasted. Vegetables. Sometimes I say everything is better with bacon. Sometimes it’s bourbon. Paula Deen would say it’s butter. But now I think we need to add maple syrup to the list.

We had company for dinner tonight, and it was my friend’s birthday. For the appetizer, main course and dessert, I stuck with tried-and-trues, but for the side dish, I went with something new. I know she likes vegetables, so this was the perfect opportunity to try a new recipe, and Maple Roasted Vegetables sounded too good to pass up. The recipe came from an issue of Cuisine at Home that was published around the holidays. It was one of those $10 magazines, and the recipe just may have made the magazine purchase worthwhile all by itself.

Chop up a bunch of earthy root vegetables and toss with a mixture of olive oil and maple syrup. Sprinkle everything with salt and pepper and roast. It doesn’t get much easier than that. I strayed from the recipe a bit in terms of which vegetables to include, mostly because when I ran to the store, they had a pathetic assortment of nothing. No parsnips or rutabaga to speak of, but I did manage to find a turnip. Let me tell you, this is my first and last time eating a turnip. Can you say b-i-t-t-e-r? I added some broccoli florets and yams to the mix and loved that addition.

Simple deep flavors with just a touch of sweetness. You can’t go wrong with roasted vegetables, and maple ones? Just this side of swoonworthy.

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