Rosemary-Roasted Root Vegetables

INGREDIENTS

16 ounces any combination of parsnips, rutabagas, or turnips, peeled and cut in 1 " pieces
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS

Preheat the oven to 400°F. Place the parsnips, rutabagas, and turnips on a 15" x 10" baking sheet. Drizzle with the oil and sprinkle with the rosemary, thyme, mustard, and salt. Toss well and distribute evenly over the pan. Roast, stirring or shaking the vegetables every 15 minutes, until they’re tender and evenly browned, or about 45 minutes. Sprinkle with black pepper; taste and adjust the seasonings. Serve hot or at room temperature.

Yield: 4 servings

Sauteed Kale

INGREDIENTS

1/2 cup water
1/2 cup chopped onions
1 tablespoon low-sodium soy sauce
3 cups washed and chopped kale, stems removed
1 teaspoon extra virgin olive oil
1 tablespoon balsamic vinegar
Black pepper, to taste

DIRECTIONS

In a large skillet, heat the water over medium heat. Add the onions; cook, stirring, until transparent, about 2 minutes. Add the soy sauce.

Add the kale; cook, stirring, until the kale is wilted, about 2 minutes. Add 1/4 cup of water as needed to cover; simmer, covered, 15 minutes. Cook until desired consistency.

Drain, add oil, vinegar, pepper and serve.


Yield: 4 Servings

Thyme-Roasted Butternut Squash

INGREDIENTS

1 medium (about 3-pound) butternut squash, peeled
2 teaspoons extra-virgin olive oil
1 teaspoon dried thyme
1/4 teaspoon salt, or more to taste
Ground black pepper, to taste

DIRECTIONS

Preheat the oven to 400 °F.

Cut the squash in half, scoop out and discard the seeds, and cut the squash into 1" cubes.

In a large glass or plastic mixing bowl, combine the squash, olive oil, thyme, salt, and pepper and toss to mix well. Transfer in a single layer, not touching, to a large nonstick baking sheet. Roast, turning the pieces once about halfway through, until tender and cooked through, about 40 minutes. Serve immediately.

Yield: 4 (generous 3/4 cup) servings

Indian-Style Cauliflower

INGREDIENTS

2 teaspoons sesame oil
1 teaspoon mustard seed
1 heaping teaspoon fresh ginger, minced
1 medium head of cauliflower, cut into small florets
½ cup water
½ teaspoon turmeric
½ teaspoon crushed red pepper
½ teaspoon salt
Dash of paprika

DIRECTIONS

Heat sesame oil in a large skillet over medium heat. Add mustard seed and coat with oil, cook about 2 minutes without burning.

Add cumin seed and ginger and cook an additional minute. Add cauliflower, water, turmeric, crushed red pepper and salt. Bring to a boil then cover and reduce heat. Cook for about 15 minutes until cauliflower is soft.

Sprinkle with paprika and serve.


Yield: 6 Servings

Golden Butternut Squash Casserole

INGREDIENTS

1 medium onion, diced
1 tablespoon Smart Balance
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme
1 tablespoon brown sugar
1 medium butternut squash, 16 ounces
1/2 teaspoon salt
Freshly ground black pepper to taste

DIRECTIONS

Preheat oven to 350 degrees F. In a large nonstick skillet, sauté the onion in a tablespoon of Smart Balance over medium-high heat until soft, about 10 to 12 minutes. Add the cumin and cook for another minute.

Using a rubber spatula, scrape the contents of the skillet into a 12-inch baking dish. Sprinkle the onions with the thyme and brown sugar.

Wash off the butternut squash, then cut it open and remove the seeds. Cut into manageable chunks and peel with a vegetable peeler. Cut into 1-inch cubes. Sprinkle the squash with salt and pepper. Put the cubes into the baking dish and gently mix with the onion mixture.

Bake covered for 60 minutes, or until the squash is tender. Allow to cool for 10 minutes before serving.


Yield: 4 servings

Gingered Carrots

INGREDIENTS

2 cup carrots, cut into 1/4-inch-thick julienne strips
1/4 cup water
1 cinnamon stick
1/8 teaspoon salt
2 teaspoons brown sugar, packed
2 teaspoons Smart Balance
1/2 teaspoon fresh parsley chopped
1/4 teaspoon ground ginger

DIRECTIONS

In a small saucepan, combine the carrots, water, cinnamon stick, and salt. Bring to a boil, then reduce the heat. Cover and simmer for 5 to 8 minutes or until the carrots are crisp-tender. Drain the carrots and discard the cinnamon stick.

Transfer the carrots to a serving bowl. In the saucepan, heat together the brown sugar, Smart Balance, parsley, and ginger until the margarine and brown sugar are melted. Drizzle the mixture over the carrots and gently toss until coated.


Yield: 8 Servings

Fresh Veggie Sauté

INGREDIENTS

4 ounces baby carrots
2 scallions cut into 1-inch pieces
1 teaspoon Smart Balance
1/2 cup reduced-fat chicken broth or vegetable broth, low sodium
1 tablespoon fresh thyme, chopped
1/2 teaspoon sugar
Pepper (to taste) freshly ground
2 cup peas, frozen
Fresh mint sprigs (garnish)

DIRECTIONS

In large nonstick skillet, sauté carrots and scallions in Smart Balance for 2 minutes. Add broth, thyme, sugar, and pepper. Simmer for 5 minutes. Stir in peas and simmer until liquid is reduced and vegetables are crisp-tender, about 5 minutes. Garnish with mint.


Yield: 4 Servings

Balsamic-Roasted Broccoli

INGREDIENTS

Olive oil spray
5 cups broccoli florets
2 tablespoons light balsamic vinaigrette
1 and 1/2 teaspoons balsamic vinegar

DIRECTIONS

Preheat the oven to 400 °F. Lightly mist a large nonstick baking sheet with the olive oil spray.

In a large resealable plastic bag, combine the broccoli, vinaigrette, and vinegar. Shake the bag to coat well. Arrange the broccoli in a single layer, not touching, on the prepared baking sheet. Bake for 12 to 15 minutes, or until the broccoli is crisp-tender and lightly browned. Serve immediately.

Yield: 4 servings

Sautéed Eggplant over Fettuccine

INGREDIENTS

2½ cups eggplant, peeled and diced
1 zucchini, julienned
2 teaspoons olive oil
1 can (14.5 ounces) stewed tomatoes
¼ teaspoon red pepper flakes, crushed
4 ounces fettuccine, cooked

DIRECTIONS

In a heavy nonstick skillet, sauté eggplant and zucchini in hot oil over medium-high heat until tender, 6 to 8 minutes. Reduce heat. Add stewed tomatoes and red pepper flakes. Simmer for 5 minutes. Serve over hot fettuccine.


Yield: 8 Servings

BL Red Lentil Patties

INGREDIENTS

1 cup white basmati rice, rinsed
½ cup red lentils, rinsed
½ teaspoon turmeric
½ teaspoon salt
3 tablespoons light sesame oil
1 teaspoon cumin seeds
2 cups diced onions
¼ teaspoon red pepper flakes
¼ cup arrowroot powder

DIRECTIONS

Place the rice and lentils into a medium saucepan with 4 cups of water, the turmeric, and the salt. Cover, bring to a boil, reduce the heat, and simmer for 10 minutes. Remove the cover and simmer without stirring until water is absorbed, about 15 minutes.

Meanwhile, heat 2 tablespoons of sesame oil in a medium nonstick skillet. Add the cumin and saute 1 minute, until fragrant. Add the onions; cook over medium heat, stirring frequently, until well browned, about 12 minutes. Add the red pepper. Remove from heat, and add to the lentils and rice. Combine well. Spoon mixture into a bowl and let stand until cool, about 20 minutes.

Spread the arrowroot on a large plate. Form the lentil-rice mixture into 8 patties. Evenly coat the patties with the arrowroot and set aside until ready to saute.

Heat ½ tablespoon of oil in a nonstick skillet over medium-high heat. Saute 4 patties until golden, about 2 minutes per side. Repeat for the remaining patties. Try served warm, drizzled with Cilantro Sauce.


Yield: 8 Servings