Posts Tagged ‘vegetable’

Steamed Broccoli

Wednesday, February 19th, 2014
Steamed Broccoli

Steamed Broccoli

Steamed Broccoli

Steaming vegetables is a light and healthy cooking method.  The vegetables retain a lot of nutrients with this gently heat, keeping their colors bright and vibrant.  Dress-up steamed vegetables with a light and tangy dressing.
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Beet Terrine with Arugula Salad

Friday, February 14th, 2014
Beet Terrine

Beet Terrine

Beet Terrine with Arugula Salad

Beet Month continues here at The Daily Morsel, with Beet Recipe #2 – Beet Terrine with Arugula Salad.

(Beet Recipe #1 – Beet Tartare –  was featured last Friday)

This festive dish is great for entertaining, since it’s made in advance.  It’s best as an appetizer or first course, since the sweetness from the beets makes the dish a bit on the rich side.  Arugula Salad with Lemon Vinaigrette adds some brightness, and cuts through the sweetly divine, velvety terrine.
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Vegetable Soup

Friday, January 31st, 2014
Vegetable Soup

Vegetable Soup

Vegetable Soup

Vegetable soup is a great way to get a variety of vegetables in your diet, even in the middle of winter.  Yes, while fresh tomatoes and green beans always taste better from a summer harvest, many frozen vegetables work pretty well in soups, allowing for the making of a hearty, homemade, vegetable soup.  This soup is more stew like.  If you prefer a soupier consistency just use more vegetable broth, or add in some water.
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Vegetable Broth

Thursday, January 30th, 2014
Vegetable Broth

Vegetable Broth

Vegetable Broth

Making your own broth is so easy.  As long as you’re home for an hour or so, you can make vegetable broth.  Many prepare broths have added sugar, or too much salt and preservatives.  Make your own for a fresh, clean broth.
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Roasted Beet Soup with Dill and Thyme

Friday, January 17th, 2014
Roasted Beet Soup with Dill and Thyme

Roasted Beet Soup with Dill and Thyme

Roasted Beet Soup with Dill and Thyme

Bright raspberry pink, Roasted Beet Soup is a bit on the sweeter side.  The yogurt in this recipe helps to tone down the sweetness and add a bit of tang and creaminess.  You can roast the beets up to two or three days ahead of time if you wish, since that step takes the most time.  Then it’s ready to go for a quick weeknight soup.  A quick warning – don’t wear white when eating this soup.
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