Vegetables

Recipe: The Easiest Cheese and Vegetable Frittata — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

If I had a summer cooking motto it might be "frittatas forever" because frittatas are the real sweethearts of the kitchen. You always have the main ingredient — eggs — on hand, you can throw any vegetables and cheese you want into frittatas, and they cook up in a flash to be served hot and bubbly from the oven or at room temp with good bread and a salad.

This one is particularly great at using up all those farmers market vegetables that you bought with the best of intentions. Frittatas forgive you for forgetting about basil and onions in the fridge and welcome your half a bell pepper and zucchini (that's going soft) with enthusiasm, all while helping you make a summer supper that can do double duty as breakfast or lunch too. Here's the magic formula to this fridge-clearing wunderkind.

READ MORE »

Your Grilled Veggies Want You to Pay Better Attention to Them — Tips from The Kitchn

(Image credit: Karen Biton-Cohen)

When it comes to vegetables, the line between grilled and sacrificed to the fire gods is thin. The goal of grilling proteins is to grill them until cooked sufficiently to eat. With vegetables and fruit, the goal line can, and should, move. Sometimes we seek only a wispy waft of smoky flavor, or a crosshatch of grill marks, or deckled edges of finishing char. Other times we want the food cooked through, good and plenty. A key to grilling vegetables is to decide the end game, to know the answer to "Why am I doing this?" Reliable grilling recipes can light your path and teach you the basics, but no matter where you're headed, no matter the recipe, here are a few tips that make it a better ride.

READ MORE »

Recipe: Grilled Shrimp and Vegetable Grain Bowls — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

I am a big fan of cooking out when friends stop by for dinner, whether it's a weeknight or a Friday night. My favorite trick for making this possible is to have guests build their own dinners. Grilled grain bowls are an easy way to pull this off.

Think of grilled grain bowls as the grown-up version of the hobo packets you might have made at sleep-away camp. Essentially everyone builds their own packet of uncooked quinoa, chopped vegetables, and shrimp, and then the packets are wrapped up and cooked on the grill. It's pure summer comfort food by way of the grill. Drizzled with a creamy herb sauce and prepped in just a few minutes, you'll be making these regularly — guests or not.

READ MORE »

10 Simple Ways to Upgrade Roasted Broccoli — 1 Ingredient, 10 Ways

For weeknight dinners I'm all about super-simple sides. That usually translates to roasted veggies, with broccoli leading the pack. On its own, even the crowd-pleaser roasted broccoli can get a little boring and repetitive, but it certainly doesn't have to be that way. The easiest way to switch things up? Change the seasoning.

READ MORE »

Recipe: Smoky Portobello Mushroom Cheeseburgers — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman)

I used to cook portobello mushroom burgers all the time, but that went out the door as soon as I met my now-fiancé. The thought of a "burger" that was not a burger at all did not exactly appeal to him.

This recipe changed all that. He gobbled his mushroom burger up and asked if we could make them again the following week. That's because these aren't just any mushroom burgers. Topped with gooey smoked Gouda, a slew of tangy Peppadew peppers, and a handful of peppery arugula, the result is a meatless burger that's so far from ordinary, it's one that both vegetarians and carnivores can 100% get behind.

READ MORE »

Recipe: Summer Vegetables Sub Sandwich with Garlic Cream Cheese — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

You're hitting the road in just under an hour, the bags are packed, the house is tidy, and then you hear it: the hungry gurgle of an empty belly. Not wanting to mess up the kitchen, you reach for a few pantry ingredients and the half a container of cream cheese languishing in the fridge. The goal? Only dirty the dishes you can throw in the dishwasher you'll run before you leave, but also make a tasty sandwich you can eat now or in the car.

Enter: the summer vegetable sub sandwich. Gilded with a flavorful cream cheese and topped with just a handful of fresh vegetables and a few jarred ones, this sandwich is just the sort of thing to fuel your trip. Plus, it travels incredibly well. Here's how to make it without messing up the kitchen.

READ MORE »

Powered by WordPress All Content Copyright © chadjohannesen.com My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.