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  1. 1

    How to Shred a Carrot

    Shredding a carrot is a great way to get all the flavor of a carrot into a dish without having large pieces in your finished dish. By shredding it finely and cooking it down, the small pieces of carrot essentially “melt” into whatever you’re cooking.

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  2. 2

    How to Dice a Shallot

    Shallots…those little bitty onion thingy’s are probably under used by most cooks.

    While similar in taste to an onion, I think they have a bit more “refined” flavor.  Plus their size is pretty convenient when you don’t need a full onion.  I use shallots in most of my sauces, and certainly in salsas, relishes, and a ton of vinaigrettes.

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  3. 3

    How to Keep Your Guacamole Green

    Getting things cooked ahead of time is one the keys to actually having fun at your dinner parties.  Whenever I have people over, I make sure I get a solid plan together, and get as much as possible done before anyone arrives.  Some things however, are easier than others. 

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  4. 4

    Guacamole

    Ah…sweet delicious Guacamole.  Nice and creamy.  Tangy and a bit sweet.  And pretty damn versatile as well.  I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it.  It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count.  You can also add in ingredients to change it up and

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  5. 5

    Mushroom Risotto

    Too many of my friends are intimidated by cooking risotto, but in reality it’s not too complex.  You do have to pay attention to the cooking times, and it’s not a “set and forget” dish, but technically there’s not too much to master.  And once you have the basics – you can make thousands of different risottos.

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  6. 6

    How to Peel Butternut Squash

    Come fall, butternut squash seem to be falling the sky, they’re everywhere.  And with good reason.  There’s a lot of great things you can do with them, but first you need to get through that tough skin.  There are a couple options, both of which I’m demonstrate here.  You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick

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  7. 7

    How to Chop Carrots & Celery

    The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!!  Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that.  Carrots and celery are pretty similar though, and yo

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  8. 8

    Butternut Squash Soup

    One of the great seasonal dishes, butternut squash soup is perfect as fall ramps up, the leaves change and the pumpkins come out. This version of butternut squash soup is creamy and delicious and makes a great starter to an autumn meal.

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