Rutabaga Gratin

Rutabaga Gratin
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Rutabaga Gratin
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 350 degrees F.
  3. Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper. Toss until the rutabaga is evenly coated.
  4. Arrange rutabaga slices in a 9x9" casserole or four large ramekins and place on a sheet pan. Set aside.
  5. In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to mix.
  6. Sprinkle breadcrumb mixture evenly over rutabaga.
  7. Loosely cover baking dishes and sheet pan with foil, transfer to oven and bake for 30 minutes.
  8. Remove the foil and cook for another 20 minutes. The gratin will be finished when you can stick a toothpick in it without encountering resistance.
  9. Cool for 10 minutes. Enjoy!
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EatingWell to Eat More Vegetables

We’re teaming up with EatingWell to help you Eat More VegetablesThere’s one simple change anyone can make to eat better and be healthier: Eat more vegetables! And the folks at EatingWell Magazine are challenging themselves and us to eat 30 vegetables in 30 days! The Eat More Vegetables Challenge kicks off today and you can find healthy recipes to try a different vegetable every day as well as helpful tips for buying, storing and prepping your veggies all HERE

And to help you at home- EatingWell Vegetables is the ultimate book to help anyone make that change—deliciously. Written by the editors of EatingWell magazine, this book offers step-by-step basic cooking instructions with full-color photos for 101 vegetables, plus 200 easy vegetable-packed (though not necessarily vegetarian) recipes. Get it in stores in June!

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Join the EatingWell Magazine group on VegOut! Race with EatingWell staffers and readers to reach the top of the leaderboard: Who can up their veggie game the most? And join EatingWell online—on Facebook, Instagram and eatingwell.com—where we’ll be featuring recipes for 30 different vegetables in 30 days this June. We’ll also be giving away a copy of EatingWell Vegetables each day on our Facebook page.

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Heart of Palm Salad

Heart of Palm Salad
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Votes: 7
Rating: 4.14
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
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Votes: 7
Rating: 4.14
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mis en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
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Roasted Broccolini & Peaches

Broccolini and Peaches
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Broccolini and Peaches
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 450F.
  3. Trim broccolini stems to 3” length and place in a large mixing bowl.
  4. Add garlic, olive oil, salt and pepper to the bowl.
  5. Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
  6. Scatter peach wedges on the sheet pan.
  7. Roast in the oven 5 minutes.
  8. Remove pan from oven and allow to cool for 1‐2 minutes.
  9. Arrange broccolini and peaches on plates. Garnish with mint leaves.
  10. Serve as a side or snack. Enjoy.
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Brussels Sprouts with Walnuts

Brussels Sprouts with Walnuts
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Votes: 5
Rating: 3.6
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Brussels Sprouts with Walnuts
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Votes: 5
Rating: 3.6
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Ingredients
Servings:
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Instructions
The Sprouts
  1. Get your mise en place together by collecting and measuring all of your ingredients.
  2. Cut each sprout in half lengthwise and then in half again to make little wedges.
  3. Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
  4. Bring water to a boil over high heat.
  5. When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
  6. Steam for 8 minutes or until the sprouts are bright green. Rem from heat immediately.
  7. Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
  8. Dump the cooked sprouts back into the hot pan.
Layer The Flavors
  1. Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
  2. Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
  3. Add the chopped walnuts, and stir to mix well.
  4. Taste and season with salt and pepper to taste.
  5. Serve hot as a side dish or cold as part of a salad.
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