(Closed) Veggie/Healthy dishes

posted 5 years ago in Cooking
Post # 3
1427 posts
Bumble bee
  • Wedding: November 1999

I just tried Giada’s recipe for braising swiss chard last night. It was FANTASTIC!!!

Post # 4
911 posts
Busy bee
  • Wedding: October 2013 - The Down Town Club, Philadelphia

Fiance and I are mostly vegetarian at this point. I’ve been loving Post Punk Kitchen for great vegetarian recipes. I also follow Abra at Nutritious America, and she is always posting very low-cal yummy recipes.

Post # 5
364 posts
Helper bee
  • Wedding: December 2013

I belong to a CSA and get a box of fresh veggies every week. Just before I get a new box there’s always a use up the odds and ends day, so I havesome good recipes that are adaptable for whatever veggies you have.

Frittata is a good one. Whatever veggies you have (I often use broccoli, carrots, onions, spinach or other greens) sauteed or steamed, bacon or sausage if you like, beaten eggs with a some milk, and a bit of grated cheese. Cook over medium low heat until basically cooked through and then pop under the broiler to set and brown the top. Use a cast iron pan or another oven proof pan.

Thai curry in also great. Again, cook whatever veggies you have (potatoes, parnsips, carrots, broccoli, peppers, mushrooms, greens, etc) in a big frying pan. Add some thai curry paste, fish sauce, enough coconut milk to make it as juicy as you like (i use reduced fat coconut milk and thin it with a bit of chicken stock) and serve over rice. I often add shrimp or pieces of fish, right at the end and simmer until they’re cooked.

Post # 6
2622 posts
Sugar bee
  • Wedding: November 1999

Get Mark Bittmans how to cook everything vegetarion. Serisouly good.

Mexican inspired veggie dishes. 

Stuff a pepper or large tomato with a precooked shredded zuchinni,  spinach, onion, garlic, gournd meat, and taco seasoning.  then top with a bit of cheese, and bake in a dish with a bit of water until te tomato and/or pepper is soft,

Get some adobo sauce/seasoning packet and simmer your chicken in it, then serve of roasted peppers, onions and corn.  On the side make a salad of cucumber, red onion, tomato, cilantro, olive oil, lime juice, cumin.


The trick to more veggies is not only having the main dish “based on it” (it doesnt have to be) but to include it in the entree and then several kinds of veggies as sides as well.

So instead of just a salad, (first there are so many kinds so change this up) but also a cup of veggie soup in addition to some roasted veggies.  I always serve 3 kinds of veggies at the table.

Post # 7
54 posts
Worker bee
  • Wedding: August 2014

Have you tried doing a meat and veggie stir fry (or even just veggie)? It’s quick and well balanced. 

Heat your pan/wok. 

Add 2 tablespoons of oil.

Add chopped garlic. 2 Cloves should do it

Add bite sized pieces of meat. About half a lb. 

Season with salt.

Stir until browned.

Add bite sized pieces of vegetables (brocolli is a good choice. A full head would work.)

Stir until green. Veggies should not be mushy but “al dente”.


Voila, you’re done! 🙂


Post # 8
1477 posts
Bumble bee

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