Linguini with Vegetables

Ingredients

• 1 pound linguini pasta
• 3 tablespoons olive oil
• 1 small zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 carrots, sliced thin
• 1 red bell pepper, thinly sliced
• 1/2 onion, sliced
• 1 tablespoon salt-free herb and spice blend
• 4 cloves crushed garlic
• 1/4 cup white wine
• 1 tablespoon lemon juice

Directions

1. In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
2. Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
3. Toss cooked and drained pasta with sauteed vegetables and serve.

Nutritional Information

Amount Per Serving  Calories: 739 | Total Fat: 17.4g | Cholesterol: 0mg Pow

Pickled Beets

Ingredients

• 1 bunch (4 or 5) beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Method

1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.
2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Serves four.

Winter Roasted Vegetables

Ingredients

• 1 medium acorn squash, seeded and cut into 8 wedges
• 1 pound fingerling potatoes, halved
• 1 medium onion, cut into wedges
• 3 tablespoons olive oil, divided
• 2 medium pears, cut into wedges
• 1/4 teaspoon minced fresh thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped hazelnuts, toasted

Directions

• Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once.
• Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts. Yield: 6 servings.

Nutrition Facts: 1 serving equals 258 calories, 13 g fat (3 g saturated fat), 8 mg cholesterol, 214 mg sodium, 31 g carbohydrate, 5 g fiber, 6 g protein.

Vegetable Casserole--slowcooker

Prep: 20 minutes Cook: 4 hours on low or 2 hours on high

Ingredients

• 2  19-oz. cans  cannellini beans
• 1  19-oz. can  garbanzo or fava beans
• 1/4  cup  purchased basil pesto
• 1  medium  onion, chopped
• 4  cloves  garlic, minced
• 1-1/2  tsp.  dried Italian seasoning, crushed
• 1  16-oz. pkg.  refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1  large  tomato, thinly sliced
• 1  8-oz. pkg.  finely shredded Italian cheese blend (2 cups)
• 2  cups  fresh spinach
• 1  cup  torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Nutrition Facts

• Calories360,
• Total Fat (g)12,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)1,
• Cholesterol (mg)26,
• Sodium (mg)926,
• Carbohydrate (g)46,
• Total Sugar (g)8,
• Fiber (g)10,
• Protein (g)21,
• Vitamin C (DV%)16,
• Calcium (DV%)36,
• Iron (DV%)19,
• Percent Daily Values are based on a 2,000 calorie diet

Mallorca-Style Vegetable Bake

Ingredients

• 1 pound baking potatoes, cut into 1/2-inch cubes
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons virgin olive oil
• 2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained
• 1 pound eggplant, peeled, cut into 1/2-inch cubes
• 1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.