vegetables
(11 Recipes) Created by HTHINER
Recipes in this Collection
|
From the Amateur Gourmet.com Submitted by MAINERK8 Carbs: 9.6g | Fat: 4g | Fiber: 4.4g | Protein: 4.7g | Calories: 80.1
|
Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin. Submitted by CHEF_MEG Carbs: 18.4g | Fat: 0.6g | Fiber: 2.2g | Protein: 3.2g | Calories: 88.6
|
|
A tasty way to get your veggies during BBQ season Submitted by EMMAPALE Carbs: 6.8g | Fat: 5.3g | Fiber: 1.6g | Protein: 1.4g | Calories: 77.7
|
I think that gazpacho is quite the refreshing soup option--especially in the summer. It goes well with a simple sandwich as well as something a little fancier and off the grill. Not only that, but it is actually pretty healthy for you as well--gazpacho is made up of all kinds of different veggies. Submitted by DAILYSPARKGUEST Carbs: 11.8g | Fat: 9.3g | Fiber: 1.7g | Protein: 2.2g | Calories: 128.9
|
|
A delicious party dish! Submitted by R_DAVIES78 Carbs: 13.8g | Fat: 18.9g | Fiber: 5g | Protein: 4.8g | Calories: 227
|
Delicious garlic vinaigrette dressing over fresh veggies and bread cubes. (I reduced oil on bread cubes to 2 Tbsp and eliminated capers) Submitted by ELLENT124 Carbs: 12.5g | Fat: 11g | Fiber: 1.3g | Protein: 2.1g | Calories: 155
|
|
A cold-weather version of the summer favorite, Panzanella (typically made with day-old bread, tomato, cucumber and a light oil-and-vinegar dressing). This winter version features butternut squash, spinach, raisin bread and an apple cider vinaigrette. Carbs: 37g | Fat: 8.1g | Fiber: 7.1g | Protein: 4.1g | Calories: 220.9
|
This is delicious. After you make it the first time, you may decide to make it in large batches. Make sure you have a BIG pot if you do. I buy a #10 can of tomato sauce (106 ounces), which makes enough for 26 pizzas. I freeze small batches of 1 or 2 pizzas worth in ziplock sandwich baggies. When you make that big a batch, the oil is 1.5 cups, the butter is 1 cup + 5 tbsp; the onions is 6.5 cups; the garlic is 13 cloves; the tomato sauce is a #10 can, or 106 ounces; the tomato paste is 13 6 ounce cans (or try to find a similar amount out of a #10 can if you can freeze the leftover); the parmesan cheese is 1.5 cups plus 2 tbsp; the dried basil is 1/4 cup, the oregano is 1/8th cup; the salt is 2 tbsp; sugar is 3 tbsp; pepper is 1 tbsp; fennel seed is 1/4 cup. Submitted by LOTSTOULOUSE Carbs: 10.8g | Fat: 5g | Fiber: 2.5g | Protein: 2.8g | Calories: 91.3
|
|
This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes. Submitted by CHEF_MEG Carbs: 14.3g | Fat: 4.1g | Fiber: 1.5g | Protein: 2.5g | Calories: 98.9
|
This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own. Submitted by CHEF_MEG Carbs: 2g | Fat: 2.4g | Fiber: 0.4g | Protein: 0.4g | Calories: 28.9
|
|
This recipe has been marked private.
|
