#VegTogether

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 3 – 4

• 12 ounces Brussels sprouts, thinly sliced
• 1/4 cup dried apricots, chopped
• 2 tablespoons roasted unsalted almonds, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Heat olive oil in a large skillet over medium-high heat. Add the Brussels sprouts, apricots, almonds, salt and pepper and cook, tossing frequently, until the Brussels sprouts are just tender, 3 to 4 minutes.

Prep time: 5 minutes
Cook time: 0 minutes
Servings: 4 – 5

• 1 large cucumber, chopped
• 3 large avocados, pit removed and chopped
• Juice of 1 lemon
• 1/3 cup crumbled feta cheese
• 1 tablespoon finely chopped fresh dill
• Salt and pepper, to taste

In a large bowl, combine cucumber, avocado, lemon juice, feta, and dill. Gently stir to combine and season with salt and pepper to taste.

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4 – 6

• 6 medium carrots, peeled and cut in ¼” slices
• 1 tablespoon unsalted butter
• 1 teaspoon chopped fresh dill or flat-leaf parsley
• Salt and pepper, to taste

Place the carrots, 1/3 cup water, salt and pepper in a large sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Turn off the heat and toss with the dill or parsley. Sprinkle with salt and pepper.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

• 16 ounces frozen green peas
• 1/4 cup vegetable broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Heat olive oil in a skillet over medium heat. Stir in onion and garlic and cook for about 5 minutes. Add frozen peas and stir in vegetable broth. Season with salt and pepper. Cover and cook until the peas are tender, about 10 minutes.

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4 – 5

• 1 pound medium asparagus spears, trimmed
• 1/2 teaspoon grated lemon rind
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt

Heat oil in a large skillet over medium-high heat. Add asparagus and cook for 3 minutes or until asparagus is tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice and salt, tossing to coat.

Prep time: 5 minutes
Cook time: 8 minutes
Servings: 3 – 4

• 1 bunch broccoli, trimmed and cut into bite-size pieces
• 2 tablespoons olive oil
• 3 cloves garlic, roughly chopped
• Pinch red pepper flakes
• 1/2 cup low-sodium chicken broth
• Salt and pepper, to taste

Heat olive oil in a large skillet on medium heat. Add the garlic and red pepper flakes and cook until garlic is fragrant, but not browned, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth, season with salt and pepper and cook until just tender, about 3 to 5 minutes.

Prep time: 10 minutes
Cook time: 0 minutes
Servings: 3 – 4

• 1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds (wispy leaves at the top of the bulb)
• 1 cucumber, thinly sliced
• 1/2 cup plain low-fat Greek yogurt
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Whisk together the yogurt, vinegar, salt and pepper in a large bowl. Add the fennel, fennel fronds and cucumber. Toss to coat.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4 – 5

• 1 medium cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 2 tablespoons grated Parmesan

Preheat the oven to 450°F. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with Parmesan.

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4 – 6

• 4 zucchinis, diced
• 1 cup frozen corn kernels
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan

Heat a large skillet to medium-high and add the garlic. Cook until the garlic is fragrant, but not browned, about 30 seconds. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3 to 4 minutes. Season with salt and pepper. Stir in lime juice and cilantro. Serve immediately, sprinkled with Parmesan.

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 3 – 5

• 1 1/2 pounds kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Heat a large saucepan to medium-high and add olive oil and garlic. Cook until the garlic is fragrant, but not browned, about 30 seconds. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Add vinegar, salt and pepper.

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4 – 5

• 1 1/2 pounds fresh green beans, washed and trimmed
• 1/3 cup toasted almonds, slivered or chopped
• 2 tablespoons olive oil
• 1 1/2 tablespoons lemon zest
• Salt and pepper, to taste

Microwave green beans in a little water until tender, about 2 to 4 minutes. Heat olive oil in a skillet. Remove green beans, pat dry and add to skillet. Add lemon zest, almonds, salt and pepper.

Prep time: 2 minutes
Cook time: 3 minutes
Servings: 3 – 4

• 1 pound green okra
• 1-2 tablespoons olive oil
• Salt, to taste
• 1 tablespoon paprika
• 1 tablespoon coconut shavings (optional)

Wash the okra and pat them dry. Slit the okra along its length. Place okra in a single layer in a microwave-safe dish. Microwave on high for about 3 minutes (or longer, depending on the power of your microwave). Brush okra with olive oil and sprinkle with salt and paprika. Garnish with coconut shavings and serve hot.

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 5 – 6

• 2 1/2 pounds parsnips, peeled and cut into about 3” x 1/2" strips
• 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs rosemary
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon (or more) ground cumin

Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer and top with rosemary sprigs. Roast for 10 minutes; flip parsnips and continue to roast until tender and browned, 10 to 15 minutes longer. Remove rosemary leaves from sprigs and sprinkle over top, discarding stems. Season with cumin, salt and pepper and toss to coat.

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4 – 5

• 8 leeks
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 3 tablespoons cilantro, finely chopped, plus more for garnish
• Salt and pepper, to taste

Trim the root and the dark green ends off the leeks, leaving the light green and white ends. Slice in half lengthwise, but not through the stem that connects the leek layers. Rinse well between the layers. Cut the leeks into 2-inch chunks. Heat the olive oil in a small pan. Add the garlic and cook until fragrant, but not browned, about 30 seconds. Add the cilantro and cook for another 30 seconds. Season lightly with salt and pepper and remove from heat. In a medium saucepan, bring 8 cups of water to boil. Salt the water. Add leeks to the boiling water and reduce heat to simmer. Cook until the leeks are just tender to bite, about 4 minutes. Taste a leek every minute or so to determine when they are done. Drain the leeks and add them to the olive oil mixture, stirring gently to coat.

Prep time: 10 minutes
Cook time: 3 minutes
Servings: 3 – 4

• 4 cups collard greens, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Chop your greens into about 1” x 4” strips. To do this, cut down the middle of the leaf, put one half on top of the other, and chop into strips. Rinse greens. Heat skillet to medium and add olive oil and garlic. Cook until garlic is fragrant, but not browned, about 30 seconds. Add greens and stir until they have just turned bright green, usually not more than 3 to 5 minutes. Turn heat up to medium and fry for 30 more seconds or until greens are just tender. Season with salt and pepper and serve.

Prep time: 5 minutes
Cook time: 0 minutes
Servings: 4

• 1 cucumber, peeled and diced
• 2 tomatoes, chopped
• 1 small red onion, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Combine cucumber, tomatoes and onion in a bowl. Mix in lemon juice and season with salt and pepper. Chill before serving.