Traditional recipes

Brussels Sprouts and Baby Carrots with Lemon-Chive Butter

Brussels Sprouts and Baby Carrots with Lemon-Chive Butter

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  • 1 1/2 pounds small brussels sprouts, trimmed, cut in half through core
  • 3/4 pound (about 3 bunches) baby carrots with leafy tops, peeled, all but 1 inch of tops trimmed
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons grated lemon peel
  • 2 teaspoons Dijon mustard

Recipe Preparation

  • Cook brussels sprouts and carrots in medium pot of boiling salted water until just tender, about 6 minutes. Drain and cool. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Melt butter in heavy large skillet over medium heat. Stir in chives, lemon peel, and mustard. Add vegetables and toss until coated and heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl.

Reviews Section

From Bon Appétit Magazine, November 2006 Bon Appétit Magazine, November 2006 by Anna Pump

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  • Categories: Side dish Thanksgiving Vegetarian
  • Ingredients: cauliflower butter lemons whole grain Dijon mustard
  • Accompaniments:Roast turkey with Port gravy

In Your Box (serves 2)

  • 4 oz. Carrots
  • 1 Shallot
  • 15½ oz. Canned Black-Eyed Peas
  • 6 oz. Green Beans
  • ½ cup Parboiled White Rice
  • 2 tsp. Gluten Free Minor's Chicken Base

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

King Oyster Mushroom “Scallops”

Am I the only person who looks at food magazines at the gym? My local iron crushing spot graciously displays an entire rack full of magazines that I viciously comb through every day to find a new one that I have yet to browse through (I am continually looking for some inspiration to get me through my time on the treadmill). I open up the pages and find the recipes that awaken my creativity and then set the jogging number to 4.8 (yeah yeah yeah, so I’m a slow runner–don’t judge!) and then I let my mind wonder and dream about well, food.

Last month, as I embarked upon the above-mentioned routine, there was a magazine that had this beautiful spread on a Clam Bake. I remember just staring at this page in awe because I marveled at the thought of creating my own gluten-free vegan “seafood” bake. I had to do it. I’m all about setting out to prove that you can do anything with food regardless of your restrictions. So that is what is going on over here for the next two weeks: Fork & Beans’ First Annual Gluten-Free Vegan “Seafood” Bake! The first thing that sparked into my head to make was King Oyster Mushroom “Scallops.” I’ve been day-dreaming about making these for over a year ( I know, I’m slow to action at times) when I saw a similar recipe on the menu at a local restaurant.

Having not personally tried it, I was skeptical. I mean, they are just mushroom stems. Big whoop. There is no way that they will taste similar to the real thing, right? Oh, I was so wrong in my judgments. But come on, I took a small bite from the raw mushroom stem at first and it was gross. Took a second bite from the soaked stem (surely if I soaked it in hot bath it would soften up). Nope. But my mouth hit the floor when I took the first bite after I cooked them in the skillet with the broth and wine. I bow in your general direction King Oyster Mushrooms. Your talent and ability to taste like scallops should be enough to enlist you onto Star Search.

In terms of the initial preparation of the mushroom stems (I needed soaking consultation) I was guided by two recipes from two awesome bloggers: Kathy from Lunch Box Bunch‘s King Oyster Vegan Mushroom Scallops and Cucumber and Erin from Olives For Dinner‘s Vegan Bacon Wrapped Scallops*

In Your Box (serves 2)

  • 8 oz. Mandarin Oranges in Juice
  • 5 oz. Baby Spinach
  • 6 oz. Fully Cooked Roasted Diced Chicken Breast
  • 3 oz. Matchstick Carrots

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

What other Protein can I use In Sausage, Peppers and Onions recipe?

Although this recipe specifies Sausage, Peppers and Onions, it can also serve as a guide to endless variations using different proteins such as:

  • Chicken breasts: slice large chicken breasts horizontally in half to create fillets cook 20-25 minutes or until cooked through.
  • Chicken tenderloins: cook for approximately 10-15 minutes (depending on size of chicken) or until cooked through.
  • Chopped chicken: chop chicken into 1 1/2” chunks cook for approximately 15 minutes or until cooked through.
  • Shrimp: Roast for 4-6 minutes or just until shrimp is opaque.

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These hearty vegetarian dishes from around the world will satisfy every appetite this holiday.

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75 Amazing Appetizers, Sides, Mains and Desserts to Serve a Vegetarian or Vegan Guest This Holiday Season

As a personal chef, a request I receive often is to prepare something for a client&rsquos holiday vegetarian or vegan guest. It can really throw a host or hostess who is used to preparing a traditional holiday meal with all the trimmings for a loop!

A vegetarian or vegan guest at a holiday get-together is often the odd man or woman out&ndashand they feel like it, too. However, many people are giving up meat for health and environmental reasons these days so a non-meat eater at Thanksgiving, Christmas or other holiday gatherings is becoming more commonplace these days. For some, it&rsquos religious.

Make your vegetarian or vegan guest feel welcome with something from this delicious collection of 75 Amazing Appetizers, Sides, Mains and Desserts to Serve a Vegetarian or Vegan Guest This Holiday Season. This collection of meatless recipes is so good, your carnivorous guests are sure to enjoy them all, too!

Keep in mind that vegetarian and vegan are not the same thing:

  • A vegan abstains from ALL animal products and proteins. Many of these recipes can be adapted to a vegan lifestyle by substituting plant-based products.
  • A vegetarian may abstain from animal proteins but may also consume eggs and dairy. Things like chicken broth are NOT considered vegetarian.

Show your thoughtfulness by checking with your guest or guests on what they will or won&rsquot eat and make them feel welcome at your holiday gathering.

Be sure to check out my Pinterest board for all things Vegetarian and Vegan!

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Seafood Stuffing (and Make-ahead Stuffed Mushrooms)

Seafood Boil

Crab Cake Mac N Cheese (Rachael Ray)

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Daisy's Seafood Casserole

Daisy's Seafood Casserole

California Coastal Cioppino

As a child, squash is one of those foods you probably liked to slip under the table to the family dog hoping he would be like Mikey and like it.

That is every child, except maybe me…

I can’t tell you how old I was when I first fell in love with the buttery yellow summer vegetable. It was pre-high school. The was nothing quite as good as stewed squash cooked with chopped onion, a little butter or olive oil, some minced garlic, salt and pepper (lots of pepper for me, please). My family has had a secret ingredient that’s used in many recipes – and that would be chicken broth. Cooking the squash in low sodium chicken broth is heavenly and adds an unbelievable richness to the squash.

I began to branch out and try different methods of preparation for squash. I soon discovered squash casserole is a food fit for Mount Olympus – well, at least a good Southern mountain like Clingman’s Dome.

Another little quirk about my family’s cooking ? We tend to cook by instinct. In other words the recipe is in our head. (We can also tell when something is "done" just by the aroma wafting through the kitchen. That talent comes in handy if your timer is broken.)

My squash casserole was one of those dishes – it was in my head and that’s where I went to retrieve the recipe every time I prepared it. And, I’ve always gotten thumbs up for the finished product. So why tinker with a good thing, right?

Well, mainly to be able to share the recipe. So the other day when I was whipping up a casserole I made an effort to scribe the ingredients of the dish. One thing I can say about the cooking by instinct method – you can deviate and create different, but just as wonderful versions. Double the recipe, add more cheese, omit the cheese, use Pepperidge Farms bread crumbs for the topping instead of Ritz crackers and so on. But, today’s recipe is pretty much my go to, standard recipe. (It won over my southwestern cowboy – even though there are no green chiles in it…although…)

Oh, and the food I wanted to slip under the dinner table to the dog when I was a child? Brussels sprouts.

Bev’s Southern Squash Casserole

6 – 8 medium yellow squash, washed and cut into about 1 in. chunks

1 medium onion, coarsely chopped

5 – 6 slices bread, torn into small pieces

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

1/2 can cream of chicken soup, undiluted

8 ounces block Cheddar cheese cut into small cubes

4 tablespoons butter, melted

1. Preheat oven to 350°. Wash and cut squash and place into a large pan or stockpot. Add chopped onion and minced garlic. Cover with low-sodium chicken broth – used just enough until squash is covered. Bring to a boil, reduce heat and simmer until squash is fork tender – about 15 – 20 minutes.

2. Drain squash well. Add back into pan or stock pot. Using a potato masher, mash the squash. Do not over mash – squash and onions should be slightly chunky.

3. Next add all the remaining ingredients and mix well. Season to taste.

4. Pour into an oven proof 13 x 9 in. dish that has been prepared with cooking spray.

5. Crush the Ritz crackers over the top of the squash mixture. Drizzle the melted butter evenly over the crackers.

6. Bake at 350° until bubbly and topping is golden, about 30 minutes. (It may take a little longer depending on your oven.)