Vegetable Recipes Print

Roasted Cauliflower

Ingredients:

• 1 head cauliflower, cut into bite-size florets
• ¼ cup olive oil
• 3 cloves garlic, chopped
• 2 teaspoons garlic salt
• 2 teaspoons cayenne
• 2 tablespoons thyme

Directions:

1. Toss the ingredients together in a bowl or pan.
2. Preheat the oven to 375ºF.
3. Roast the cauliflower in a pan for about 15 minutes, or until golden and soft.

Roasted Broccolini

Ingredients:

• 1 bunch broccolini, cut into bite-size stalks
• 1 tbsp olive oil
• 2 teaspoons garlic salt
• 1 teaspoon pepper

Directions:

1. Lay the stalks of broccolini out in a pan.
2. Drizzle the olive oil over the broccolini, then sprinkle the garlic salt and pepper over the broccolini.
3. Preheat the oven to 375ºF.
4. Roast the broccolini in a pan for about 15 minutes, or until crispy.

Stir-Fried Bok Choy

Ingredients:

• 1 bunch bok choy
• 1 tbsp garlic, minced
• 2 teaspoons ginger, minced
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Directions:

1. Cut the bok choy stalks diagonally into bite-size pieces, separate from the leaves.
2. In a cold pan, add the vegetable oil, garlic, and ginger. Turn the heat to medium-high and stir-fry until fragrant.
3. Add the bok choy stalks to the pan in a single layer and cook for 1-2 minutes, then flip and cook another 1-2 minutes. Add the leaves and stir-fry until the color turns dark green.
4. Place the bok choy on a dish and drizzle with soy sauce and sesame oil.