Tagged as: garlic

“The Fringe Chef’s” Ratatouille

Developed by Chef Kyle Shadix, MS, RD Servings: 4 Serving Size: 1 cup 1⁄2 lb eggplant, cut into 1⁄2-inch cubes 2 cups onion, thinly sliced 6 T olive oil, divided 1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes 1 red bell pepper, thinly sliced into strips 1 yellow bell pepper,

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Late Summer Vegetable Soup

Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable

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Peanut and Roasted Tomato Braised Chicken

Developed by Celestina Brunetti, RDN, LD   Servings: 4 Serving size: 3 ½ ounces chicken, 1 cup vegetables, ¼ cup sauce, ¼ cup spinach (390 grams)   1 lb chicken thighs, skinned, deboned 2 teaspoons olive oil, divided 1 ½ cups diced white onion 2 cups diced green bell pepper

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Sautéed Mustard Greens

Developed by Marcy Gaston, MS, RD, CD   Servings: 8 Serving size: ½ cup   1 ½ lbs mustard greens (or substitute kale or other leafy green) ¼ cup peanuts, roughly chopped 1 tablespoon olive oil 1 cup finely diced white onion 1 clove garlic, minced 1 ½ teaspoons Madras

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Creamed Turnips & Greens

Recipe by Julia Clancy of EatingWell.com   Servings: 6 Serving size: ½ cup   2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1 pound turnips, peeled and cut into ½-inch wedges, greens reserved ½ cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice

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