Category: Vegetables

Green Pea and Basil Soup Recipes at my Table

Green Pea and Basil Soup

Green Pea and Basil Soup

Green Pea and Basil Soup is a must this time of year because green peas are in full-bloom. Growing up with a garden in the backyard, my favourite thing to eat was the green peas.  They were sweet and delicious.  Green Peas were originally native to the Mediterranean.  They have many health benefits : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55

I just like the taste and the crunch.  In my kitchen they are a part of good and healthy eating.  I like to put them in stews and with roasted meats.  One of my favourite pasta dishes with peas is a soup made with peas and pasta.  Owen loves green peas; he calls them green balls. If you don’t have fresh, frozen are just as good.  I like to buy the sweetlets (smaller size and sweeter)  by Green Giant.

It’s a rainy day, but the rain will bring humidity.  My green pea and basil soup will be nice by the pool during the week.  I like cold dishes on very hot days, but I also like to bring healthy poolside.  Green peas have a high level of vitamin K which helps build strong bones and is a heart-healthy vitamin.  This is very important for people my age and everyone else!

I gather all the ingredients and I find that this keeps me organized not only for the blog, but for cooking anything.

Always use good olive oil for any cooking.  I like to infuse the oil with the Italian spices, the onions and the garlic.  Keep the heat on medium/low; you don’t want to burn the garlic.

Next, go the potatoes; they act as a thickener for this soup.  You can also leave them out as the cream cheese will do the same thing.

After a few minutes, I add the peas.

The milk and the cream cheese;  I measured out 1/2 a cup, but actually used one cup.

The Milk and cream cheese go in after 10 minutes.  Just let them melt.

Melting away!!

Ladle everything into a food processor.  I like to use my hand blender.

I like to play with my food by making swirls with the yogurt. LOL

Green Pea and Basil Soup Recipes at my Table

Green Pea and Basil Soup Recipes at my Table
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Green Pea and Basil Soup


Course Side Dish
Cuisine Home Cooking in Canada, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Renata Solski

Ingredients

  • 1 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 tbsp Italian Seasoning with red pepper flakes
  • 2 cups green peas fresh or frozen
  • small handful of fresh basil
  • 1 cup vegetable broth or water
  • 4 oz cream cheese
  • 1 cup milk
  • salt and pepper to taste
  • plain greek yogrut
  • basil leaves garnish

Instructions

  1. Put 1 tbsp of olive oil in pot.

    Dice onion and place in oil.  Soften for a few minutes.

    Add garlic and continue to infuse oil for another minute.

    Put peas into the pot and sauté for another minute.

    Salt and pepper to taste. 

    Pour in the stock and cook uncovered for 10 minutes over medium/low heat.

    You should have a gentle rolling bubbles in the pot.

    Add cream cheese and milk.  Cook for another minute. 

    Add fresh basil leaves.

    Remove from heat and purée with a hand blender or food processor.

    Pour back into the pot and warm for one minutes.

    May be served hot or cold with a dollop of plain greek yogurt.

    Garnish with fresh basil leaves and freshly ground black pepper. 


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Dilled green beans and carrots recipes at my table

Dilly Green Beans and Carrots

DillY Green Beans and Carrots

Dilly Green Beans and Carrots are perfect to compliment any meal.  I love dill and this dish brings together the mild and warm flavour of dill.  It is easy to prepare because I use a bottled dressing.  This recipe comes from a friend at a pot-luck years ago.

Our local Green houses are full of fresh vegetables. I love using local produce and bringing good nutrients to the table.  Growing up in an Italian home, our table was always covered with fresh vegetables.  These side dishes are great for late evening meals during the hot lazy days of summer.

Both my nonnas used vinegar in their cooking.  My Calabrese nonna used red and white vinegar, whereas the Sicilian nonna like balsamic vinegars.  In any case, vinegar adds that little perk to any dish.  They probably weren’t aware of all the health benefits of vinegar:  https://www.selfhacked.com/blog/viengar-health-benefits-of-vinegar/

Vinegar was and is used to preserve food.  My nonno Salvatore always made his own red wine vinegar and it was delicious.  Sometimes he just let the old wine sit and become vinegar and not on purpose.  LOL

I use dill in this recipe and it is not an Italian spice.  Having married someone of Polish origin, I encountered dill at my husband’s home.  I like the smell of dill and many people use it in pickling; therefore, I thought I would try it in a quick pickling dish.  It worked!!

 

Gathered the vegetables for this dish.

The liquid ready for the vegetables. 

Cutting the carrots

The dressing ready for the vegetables once they come out of the pot.

Both the Carrots and the beans in the pot.  It smells wonderful!!

Tossing the Vegetables with the dressing.

All ready for the refrigerator.

Dilled green beans and carrots recipes at my table
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Dilly Green Beans and Carrots

Course Side Dish
Cuisine Home Cooking in Canada, Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Author Renata Solski

Ingredients

  • 6 cup water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp dill weed
  • 1 lb fresh green beans
  • 6 small carrots Cut into strips (julienne)
  • 1/2 cup Italian Dressing
  • 1/4 cup white vinegar
  • 2 cloves garlic sliced

Instructions

  1. Combine the water, sugar, salt and dill in a sauce pan.

    Bring to a boil.

    Add the carrots and cook for 10 minutes.

    Next, put in the green beans and cook another 10 minutes. 

    Drain and hit the warm vegetables with the dressing and garlic. 

    Toss and let cool. 

    Put in the refrigerator until ready to serve. 

Recipe Notes

Cook the vegetables to your taste.  If you like them crunchier, then to 5 -7 minutes each for carrots and then beans.  

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Vegetable Balls Recipes at my table

Vegetable Balls

Vegetable Balls

Vegetable Balls are for all my vegetarian friends.  I love vegetables and cook more and more with them.  Vegetables are a major part of a Mediterranean diet.  I want to have the feel of a meatball, but a healthier dish.

There are benefits to eating less meat:  https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/meatless-meals/art-20048193

Before Meat

Both sets of my grandparents grew up in very poor regions of Italy.  They had to make the best of what the land offered.  My nonna Marietta was my dad’s mom and she could make a bread ball immersed in sauce taste like the best meatball.  Marietta was a strong woman with a heart of gold; she was a sock maker and you would find her working into the early morning making socks.

My favourite memories of Marietta are from when I visited Sicily in 1975.  They still lived in the original house with a large fountain in the middle of an attic type kitchen.  The smell of fresh tomatoes cooking always permeated the house.  She worked all day, but in the evening she dressed up with her best jewellery, shoes and dress for her passeggiata.  My nonno Francesco took her by the arm and it was as if every night was their first date.

Vegetable Balls is a version of my nonna Marietta’s recipe.  Hers was bread- based whereas, I add vegetables.  This is a great way to sneak in all the vegetables for your family.  My grandson eats a variety of vegetable, but lately he is getting fussy; however, he eats anything in pasta sauce.

The vegetables for this dish ready.

Dry Ingredients.

I use a food processor to chop all the vegetables.

All the vegetables ready to meet the dry ingredients.

Add all the dry ingredients and the eggs.

Use and ice cream scoop to form balls.

Put the balls on a pan lined with parchment paper and brush with some canola oil.

Quick peek in the oven; I can’t wait.

They are out of the oven.

Vegetable Balls Plated.

Vegetable Balls Recipes at my table
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Vegetable Balls

Course Main Course
Cuisine Home Cooking in Canada, Italian
Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings 6
Author Renata Solski

Ingredients

  • 3 small zucchini
  • 2 medium potatoes
  • 3 small carrots
  • 1 medium onion
  • 2 cloves garlic
  • 10 fresh basil leaves
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1 tsp salt
  • freshly ground pepper to taste
  • 1/2 tsp nutmeg
  • 1 tbsp each of bread crumbs and parmesan mixed
  • cooking spray

Instructions

  1. Process the zucchini, potatoes, carrots, onion, garlic and basil in a food processor.  Coarsely grind the vegetables until they resemble oatmeal.

    Add the eggs, bread crumbs, parmesan, salt, pepper and nutmeg to the grated vegetables.

    Mix by hand like you would meatballs.

    Preheat oven to 400 F.

    Line a cookie sheet with parchment paper.

    Brush parchment with canola oil.

    Scoop out mixture with an ice cream scoop. 

    Mix the 1 tbsp each of bread crumbs and parmesan.

    Sprinkle over vegetable balls.

    Spray with a cooking spray before putting in oven.

    Cook at 400 F for 30 minutes.  

    Broil on low for 3 minutes.

    See recipe notes for plating.  




Recipe Notes

These vegetable balls are nice hot or cold.

Serve hot over polenta or white beans cooked in tomato sauce.

Serve cold with your favourite dip.  I like plain yogurt with a little lemon zest and basil.  

I used a large ice cream scoop.  If yours is smaller, adjust cooking time to 20 minutes. 

 

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Grilled Romaine Lettuce Salad recipes at my table

Grilled Romaine Lettuce Salad

Grilled Romaine Lettuce Salad

Grilled Romaine Lettuce Salad provides many options to all types of eaters. Growing up Italian, we used lettuce in various ways.  We had friends that boiled it and others fried it, and now I decided to grill it.  Other ways to use lettuce in your cooking: https://food-hacks.wonderhowto.com/how-to/no-salad-zone-cook-with-lettuce-0160712/

Growing-up in Little Italy lettuce grew in every garden.  My nonno had rows of it and salad graced our table every day.  Sometimes I crave a simple salad of lettuce, olive oil, vinegar, salt and pepper. It dresses my table with simplicity and brings a smile to my face that food doesn’t have to be complicated to be good and bring people to the table.

The versatile Romaine

This green bundle of yummy is a great source of vitamin C.  It is better for you than iceberg lettuce and holds its shape.  For a little bit of history and facts read this: http://www.foodreference.com/html/artromainecoslettuce.html

Today I am grilling the lettuce by brushing it with some Canola Oil.  I want to create a sweet and savoury salad.  I bought fresh blueberries and mangoes.  To make it savoury, I chose feta cheese. It’s hot outside and I want to enjoy the pool today; and therefore, I am using a store-bought Vidalia Onion dressing.  The onions will compliment the fruit and cheese.

Slice the lettuce in half and season with Mrs. Dash original blend.

The lettuce is on the grill and as I flip the first piece over, you can see the grill marks.

Lettuce on the grill recipes at my table

It comes off the grill and it is perfect.

The Mango gets lightly grilled.

grilled mango recipes at my table

All the ingredients come together and I dress up the salad.

all dressed-up recipes at my table

Grilled Romaine Lettuce Salad recipes at my table
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Grilled Romaine Lettuce Salad

Simple food can bring you back to the table. 

Course Side Dish
Cuisine Home Cooking in Canada
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2
Author Renata Solski

Ingredients

  • 1 head of romaine lettuce
  • 1 tbsp canola oil
  • 1 tbsp Mrs. Dash original
  • 1 cup blueberries
  • 1 mango slice in half
  • 1/2 cup feta cheese crumbled
  • 1/3 cup vidalia onion dressing
  • salt and pepper optional

Instructions

  1. Preheat the grill to 400 F.

    Cut lettuce in half and brush with canola oil on both sides.

    Sprinkle both sides with seasoning.

    Put on the grill for 3 minutes per side.  Close the lid of your barbecue.

    Remove from barbecue.

    Cut the mango in two halves and score before placing on the barbecue.  If you have never done this before, here is an easy watch:  https://www.youtube.com/watch?v=Q-GGxmaDLLQ

    Grill the mango in the skin for a minute; just until you see grill marks.

    Assemble by placing the blueberries, mango, feta and dressing over the lettuce.  


Recipe Notes

For the dressing you can use caesar, ranch or any of your favourites.  

I like to limit my salt in recipes; there is salt in the  feta and the dressing. If you like you can season your lettuce with salt and pepper. 

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