“Anyway, like I was sayin', veggies [shrimp] is the fruit of the land [sea]. You can barbecue it, boil it, broil it, bake it, sauté it. Dey's uh, veggie [shrimp]-kabobs, veggie [shrimp] Creole, and veggie [shrimp] gumbo. Pan fried, deep fried, stir-fried. There's pineapple veggies[shrimp], lemon veggie[shrimp], coconut veggies[shrimp], pepper veggies[shrimp], veggie[shrimp] soup, veggie[shrimp] stew, veggie[shrimp] salad, veggie[shrimp] and potatoes, veggie[shrimp] burger, veggie[shrimp] sandwich. That- that's about it.”
That has been the quote around my house for the past several weeks. “Charleston” and I have gotten addicted to the farmers market. We stop by several times a week as if it were the Harris Teeter. The produce at the market is ten times cheaper and it’s fresh; you can absolutely tell the difference! This week we have substituted side salads in place of chips/crackers with our sandwiches for lunch. We have done veggie kabobs, bottomless salads, sautéed veggies on turkey burgers, grilled veggies, roasted veggies and I added veggies in my spaghetti sauce for an added kick!
I got to a minor road block yesterday when trying to come up with other ideas to incorporate veggies until I found the following on the Internet. These recipes will definitely grace my table in the next week!
Tomato Pie
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(Recipe adapted from Christ Church Cooks)
Ingredients:
1 double 9-inch pie crust (homemade or Pillsbury)
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees.
Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.
Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.
Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.
Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown
Chicken Satay with Grilled Vegetable Couscous
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• 1 (14-ounce) can unsweetened coconut milk
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, about 8 thighs
• 12 (10-inch) skewers
• 1/2 cup peanut butter
• 1 tablespoon hot sauce, or to taste
• Canola oil, for brushing
• 1 (10-ounce) package couscous
• 1 green bell pepper
• 1 medium zucchini
• 1 medium red onion
Directions
In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
Crispy Squash & Zucchini Chips
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• 1 large squash
• 1 large zucchini
• 3 egg whites
• 1 cup Italian style bread crumbs
• 1/2 cup Parmesan cheese
• 1/4 cup mozzarella cheese
Step 1: Slice up your veggies into thin discs.
Step 2: Coat veggies thoroughly in egg whites
Step 3: Combine breadcrumbs and Parmesan cheese in a medium sized bowl. Place your veggies in this mixture and coat both sides thoroughly
Step 4: Bake at 450 for 10 minutes.
Step 5: After 10 minutes, remove from over and sprinkle veggies with mozzarella cheese. Bake for 10 more minutes.
Step 6: Enjoy! Even if you aren’t normally a fan of squash or zucchini, I think you will like these crispy chips
(Recipe adapted from Christ Church Cooks)
Ingredients:
1 double 9-inch pie crust (homemade or Pillsbury)
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees.
Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.
Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.
Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.
Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown
Chicken Satay with Grilled Vegetable Couscous
Ingredients
• 1 (14-ounce) can unsweetened coconut milk
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, about 8 thighs
• 12 (10-inch) skewers
• 1/2 cup peanut butter
• 1 tablespoon hot sauce, or to taste
• Canola oil, for brushing
• 1 (10-ounce) package couscous
• 1 green bell pepper
• 1 medium zucchini
• 1 medium red onion
Directions
In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
Crispy Squash & Zucchini Chips
You Will Need:
• 1 large squash
• 1 large zucchini
• 3 egg whites
• 1 cup Italian style bread crumbs
• 1/2 cup Parmesan cheese
• 1/4 cup mozzarella cheese
Step 1: Slice up your veggies into thin discs.
Step 2: Coat veggies thoroughly in egg whites
Step 3: Combine breadcrumbs and Parmesan cheese in a medium sized bowl. Place your veggies in this mixture and coat both sides thoroughly
Step 4: Bake at 450 for 10 minutes.
Step 5: After 10 minutes, remove from over and sprinkle veggies with mozzarella cheese. Bake for 10 more minutes.
Step 6: Enjoy! Even if you aren’t normally a fan of squash or zucchini, I think you will like these crispy chips
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