Roasted Cauliflower Risotto

Servings: 4  –  Total time: 40 minutes

Ingredients

  • 3 cups cauliflower florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese

Directions

  1. Preheat oven to 450º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place cauliflower florets in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted cauliflower and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Adapted from A Couple Cooks’ Roasted Cauliflower Risotto recipe.

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Cheesy Broccoli Quinoa

Servings: 4 – Total time: 40 minutes

Ingredients

  • 2 cups quinoa
  • 1 head broccoli, cut into small florets
  • 1 onion, diced
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounces cheddar cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Prepare quinoa according to the package directions.
  2. Melt the butter or margarine in a saucepan over medium-high heat. Add broccoli and onion and sauté until tender, about 5-7 minutes. Reduce heat to medium and stir in the flour and garlic powder. Continue stirring the mixture until it is light golden, about 1-2 minutes.
  3. Slowly mix in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes. Stir in the cheddar until melted and smooth. Remove from heat and add salt and pepper.
  4. Mix the cheese sauce with the quinoa until evenly combined and serve.

Adapted from Annie’s Eats’ Cheesy Broccoli Quinoa Casserole recipe.

Roasted Vegetable Pizza

Servings: 4  –  Total Time: 35 minutes

Ingredients

  • 1 pizza crust
  • 1/3 cup pesto
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 cup grape tomates
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon basil

Directions

  1. Preheat oven to 500°F.
  2. Combine onion, zucchini, grape tomatoes, olive oil, salt, and black pepper in a roasting pan. Bake for 18 minutes or until vegetables are tender, stirring after 12 minutes. Add basil to roasted vegetables and toss gently.
  3. Place pizza crust on an ungreased baking sheet.Spread pesto evenly over crust. Top with roasted vegetables  and sprinkle evenly with mozzarella and Parmesan cheeses. Bake at 500°F for 7 minutes or until cheese melts.

Adapted from Cooking Light’s Fresh Food Fast.

Penne with Roasted Ratatouille

Servings: 4  –  Total Time: 30 minutes

Ingredients

  • 1 eggplant, chopped into 1-inch cubes
  • 1 green bell pepper, cut into strips
  • 1 red onion, chopped
  • 2 roma tomatoes, chopped
  • 1 tablespoon + 2 teaspoons olive oil
  • 1/2 + 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 8 ounces uncooked penne pasta
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • shredded Parmesan cheese

Directions

  1. Preheat oven to 450°F.
  2. Cook pasta according to package directions.
  3. Combine eggplant, bell pepper, red onion, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and garlic in a large roasting pan. Bake for 15 minutes.
  4. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add tomato and cook for 5 minutes or until tomato is tender. Add basil, balsamic vinegar, and 1/4 teaspoon salt and cook for 1 minute.
  5. Combine roasted vegetables, tomato sauce, and penne in a large bowl. Sprinkle with Parmesan cheese.

Adapted from Cooking Light’s Fresh Food Superfast.

Portobello Cheeseburgers

Servings: 4  –  Total time: 25 minutes

Ingredients

  • 4 portobello mushroom caps
  • 4 tablespoons olive oil
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 garlic clove, minced
  • salt and black pepper to taste
  • 4 slices provolone cheese
  • 4 buns or rolls
  • lettuce
  • tomato

Directions

  1. Preheat grill to medium-high heat.
  2. In a small bowl, mix together olive oil, basil, oregano, garlic, salt, and black pepper. Brush marinade onto portobello caps.
  3. Brush grill with olive oil. Grill portobello caps for 10 minutes or until tender, flipping once. Brush with marinade frequently. Top with cheese and grill another 5 minutes.
  4. Serve portobello burgers on rolls and garnish with lettuce and tomato.

Adapted from Allrecipes.com’s Portobello Mushroom Burgers recipe.

Veggie Quesadillas

Servings: 4  –  Total Time: 30 minutes

Ingredients

  • 4 flour tortillas
  • cooking spray
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • 2 tablespoons water
  • Mexican cheese blend, shredded
  • green onions, thinly sliced
  • sour cream

Directions

  1. Stack tortillas and microwave at high for 1 minute. Leave in microwave to keep warm while preparing filling.
  2. Heat a nonstick skillet over medium high heat. Coat pan with cooking spray. Add the corn, onion and green pepper and cook for 5 minutes.
  3. Add beans, cumin, and water. Reduce heat and cook for another 5 minutes, or until liquid evaporates, stirring constantly.
  4. Spoon 1/4 bean mixture onto each tortilla. Sprinkle evenly with cheese and green onions and fold tortillas in half.
  5. Wipe skillet with paper towels and heat over medium heat. Coat pan with cooking spray. Place 1 quesadilla in the pan and cook for 2 minutes on each side or until golden and cheese melts. Repeat with remaining quesadillas.
  6. Cut each quesadilla into 3 wedges and serve with sour cream.

Adapted from Kitchen Trial and Error’s Black Bean Quesadilla recipe.