- butter or margarine
- packed brown sugar
- baby carrots
- butter or margarine
- dill weed
- fresh lemon juice
- salt
- black pepper
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.
- vegetable stock or water
- olive oil
- Sea salt and pepper
- red wine vinegar
This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.
- extra-virgin olive oil
- Coarse sea salt and ground pepper
- red-wine vinegar
- fresh oregano leaves
Serve over pasta or as a juicy vegetable dish.
Not sure why the original recipe was called “Roasted Tomato Sauce”
- Coarse sea salt and freshly ground black pepper
- extra-virgin olive oil
- balsamic vinegar
Serve over pasta or as a juicy vegetable dish.
Not sure why the original recipe was called “Roasted Tomato Sauce”
- extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- balsamic vinegar
- Salt & pepper to taste
- red wine vinegar
- Dill seasoning
- Italian seasoning
- broccoli stems
- low fat Greek yogurt
- garlic powder
- Sea Salt
- Olive oil
- Turnips
- paprika
This gives zucchini a whole new flavor, very similar to that of hash browns.
- sea salt and pepper
- minced onion
- minced garlic
- olive oil
- Zucchini
- medium head of cabbage
- red bell pepper – sliced
- garlic powder to taste
- chopped hot green peppers,
- olive oil