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Old 05-04-2014, 04:36 AM   #31
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I love them like this. My mother used to make these for me all the time. In the summer she would can them like this.

Easy As 1-2-3 Harvard Beets Recipe - Food.com - 372772
We stained more than one tablecloth with those Harvard beets!

I like to drain a can of beets and put them into leftover sweet pickle juice for a couple of days. They are great hot or cold! These days I use a sugar free B&B pickle from Mt. Olive, works fine.
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Old 05-04-2014, 05:14 AM   #32
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I keep a can of sliced beets in the fridge and when I want a snack, I open it, drain it and then put HV Ranch Dressing on them.

Another favorite of the family's is creamed carrots with just a touch of nutmeg in the white sauce.
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Old 05-04-2014, 10:36 AM   #33
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I've posted a couple recipes (one was buried in another thread; I just posted it separately) and just posted another one that I make a lot. I prefer grilled or roasted vegetables to steamed; steamed veg always taste watery and washed out to me. Dry heat evaporates extra moisture, concentrating the flavor of the veggies, and also adds yummy browned and charred bits Finishing with a nice splash of lemon juice, white or dark balsamic vinegar or a vinaigrette makes them extra delicious.

So here are a few recipes I like:
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Old 05-04-2014, 10:40 AM   #34
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Great thread!

Like PF, I'm still experimenting with oven roasting fresh vegetables. I need to try the marinade using some acid and a source of heat/spice!

I have been trying to work more vegetables into my breakfast routine and this might be a nice way to add a little variety. I look for things I can make ahead and quickly reheat or add to a simple jumbot/omelet. I'm trying to cut down on the B-A-C-O-N !
You can saute peppers and onions, etc., ahead of time to make a Denver omelet and use naturally low-fat smoked ham instead of bacon
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Old 05-04-2014, 11:29 AM   #35
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Quote:
Originally Posted by GotGarlic View Post
I've posted a couple recipes (one was buried in another thread; I just posted it separately) and just posted another one that I make a lot. I prefer grilled or roasted vegetables to steamed; steamed veg always taste watery and washed out to me. Dry heat evaporates extra moisture, concentrating the flavor of the veggies, and also adds yummy browned and charred bits Finishing with a nice splash of lemon juice, white or dark balsamic vinegar or a vinaigrette makes them extra delicious.

So here are a few recipes I like:
Thanks for sharing those recipes.
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Old 05-04-2014, 11:48 AM   #36
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Thanks for sharing those recipes.
You're welcome. Enjoy
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Old 05-04-2014, 01:59 PM   #37
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Originally Posted by GotGarlic View Post
I've posted a couple recipes (one was buried in another thread; I just posted it separately) and just posted another one that I make a lot. I prefer grilled or roasted vegetables to steamed; steamed veg always taste watery and washed out to me. Dry heat evaporates extra moisture, concentrating the flavor of the veggies, and also adds yummy browned and charred bits Finishing with a nice splash of lemon juice, white or dark balsamic vinegar or a vinaigrette makes them extra delicious.

So here are a few recipes I like:
I soo agree with you there GG!! Steamed veggies hold no appeal for me at all. For example, when I started roasting fresh asparagus in olive oil and various spices, it opened up a whole new world.
The three recipes you posted here look right up my alley. I think I may use Red Quinoa in place of the Couscous, since I have it on hand.

All are copied and pasted. Thanks!
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Old 05-05-2014, 11:06 AM   #38
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I like oven roasted veggies. Picked up two huge bunches of asparagus this weekend at the local farmers market. Oven at 425*. Put the asparagus on a sheet pan, one layer deep. Drizzle with olive oil. Kosher salt and pepper as liberally as desired and put the whole shebang in the oven for 10 minutes. Sprinkle with parmesan cheese after it comes out of the oven. Delicious. Even better cut into thirds after cooking and then chilled. We ate both bunches yesterday within 8 hours.
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Old 05-05-2014, 11:32 AM   #39
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I like oven roasted veggies. Picked up two huge bunches of asparagus this weekend at the local farmers market. Oven at 425*. Put the asparagus on a sheet pan, one layer deep. Drizzle with olive oil. Kosher salt and pepper as liberally as desired and put the whole shebang in the oven for 10 minutes. Sprinkle with parmesan cheese after it comes out of the oven. Delicious. Even better cut into thirds after cooking and then chilled. We ate both bunches yesterday within 8 hours.
Yup, this is without a doubt the best way with asparagus! Those cold leftovers are wonderful on top of a dinner green salad the next day if they don't all disappear before then.

I also did some pickled asparagus a while back.
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Old 05-05-2014, 12:00 PM   #40
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I've had the whole new world opened, but sometimes I simply steam my veggies. I love the taste of steamed asparagus with nothing on it, not even a pinch of salt or melted butter. Green beans I need a little something, but not asparagus.
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