Seasonal Vegetable Festival

Seasonal Vegetable Festival

When going to the market, look for the Best and Cheapest in Season fruits and Vegetables. Create your own Seasonal Vegetable Festival. Adapting and eating what is in season and local is certainly amazing for the budget.

Fresh vegetables in season during the month of February

Broccoli, Brussels Sprouts, Butternut Squash, Cauliflower, Cabbage, Collard Greens, Kale, Leek, Potatoes, Sweet Potatoes are fresh and in season during this month. Carrots aren’t as fresh but they are a year-round supermarket product. Carrots actually have two seasons. There’s a late spring crop as well as a fall crop. The fall harvest goes into cold storage for the winter, so that we can have them all year-round.

seasonalvegetablefestival

During the weekend we chose to Slow Cook tender Pork Ribs and Braise Pork Neck Steak as a few main dishes to get ahead with dinner and lunch during the week as well for a few vegetables. Below are a three delicious and healthy recipes of in season vegetables that we chose to go with our two main dishes. These vegetables are cooked in the oven while the meat is slow cooking. While cooking the vegetables we don’t allow them to become too fork tender nor we want them to broil knowing that they will be sauteed in the coming days ahead.

Roasted Tossed Vegetables

Roasted Tossed Vegetables

February 15, 2019
: 4
: 10 min
: 60 min
: Easy

These fork tender tossed in the oven vegetables are delicious to add into whatever dish you create!

By:

Ingredients
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1 medium onion, chopped
  • 4 medium potatoes, peeled and chopped
  • 2 medium size carrots, peeled and chopped
  • 1/2 yellow sweet bell pepper, chopped
  • 1 tbsp white wine
  • salt to taste
  • a pinch of dry oregano and dry parsley
Directions
  • Step 1 Preheat the oven to 300F. Wash, peel and chop all the vegetables. In a large bowl place in the vegetables and season them with the ingredients. Toss them around a few times to evenly coat the vegetables.
  • Step 2 Transfer them into a ceramic oven dish and cover with aluminum foil. Allow them to cook in the preheated oven for about an hour or until fork tender.
  • Step 3 Let rest over the stove and them store them in separate containers.

Roasted Cauliflower loaded with Carrots, Caramelized Onions, Bacon and Cheese

Roasted Cauliflower loaded with Carrots, Caramelized Onions, Bacon and Cheese

February 15, 2019
: 4
: 15 min
: 60 min
: Easy

Cauliflower loaded with deliciousness is always a stunning dish!

By:

Ingredients
  • 1 cauliflower, florets
  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 medium onion, sliced
  • 1 cup bacon strips
  • 2 medium size carrots, peeled and chopped
  • 1 tbsp white wine
  • salt to taste
  • 1 cup mozzarella cheese, grated
  • a pinch of dry oregano and dry parsley
Directions
  • Step 1 Preheat the oven to 300F. Wash, and cut the cauliflower into several florets. In a large saucepan, stir in the olive oil, sliced onions and bacon strips, let the onions caramelize and soften for about 5 minutes.
  • Step 2 Add the cauliflower florets, carrots, the white wine and season to taste. Toss the ingredients around a few times to evenly coat the vegetables.
  • Step 3 Transfer them into a ceramic oven dish and cover with aluminum foil. Allow them to cook in the preheated oven for about an hour or until fork tender.
  • Step 4 15 minutes before the hour top it with grated cheese.
  • Step 5 Let rest over the stove and them store them in separate containers.

Roasted Hasselback Butternut Squash with Cherry Tomatoes

Roasted Hasselback Butternut Squash with Cherry Tomatoes

February 15, 2019
: 4
: 10 min
: 120 min
: Easy

Delicious sweet butternut squash is a great substitute for potato and a healthy side dish!

By:

Ingredients
  • 1 butternut squash, sliced in half, peeled and unseeded
  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • 1 garlic clove, sliced
  • 1 tsp white wine
  • salt to taste
  • a pinch of dry oregano and dry parsley
  • thyme, 4 stems
  • 1 cup cherry tomatoes
Directions
  • Step 1 Preheat the oven to 375F. Cut the butternut in half, remove the seeds and peel. Cut slits into the butternut, stopping just before you cut through so that the slices stay connected at the bottom.
  • Step 2 In a small bowl combine all the dry ingredients with the olive oil, soy sauce and white wine.
  • Step 3 Place the hasselback butternut onto an oven dish. Brush and coat it evenly with the marinade and cover with aluminum foil.
  • Step 4 Cook in the preheated oven for about an hour and then brush the marinade again in between the slices. Continue cooking for another 45 minutes or until it’s almost tender.
  • Step 5 Add in the cherry tomatoes and continue cooking until fork tender.
  • Step 6 Let rest over the stove and them store them in separate containers.
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MORE SIMPLE RECIPES TO ENJOY!

low fat creamy green bean Casserole
Buttery Creamy Herb mash Potatoes

DID YOU MAKE THIS RECIPE?

Tag me @familyfoodaroundtheclock on Instagram and include the hashtag #family14grams I would love to see your tasty creations!

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