Eat Your Greens!: Delicious Vegetable Recipes that Everyone will Love (2nd Edition)

Description

Delicious recipes with vegetables that everyone will love. It's time to Eat Your Greens! Eat Your Greens! is a cookbook for vegetable lovers. This is not a vegetarian cookbook it is an exploration into the world of unique ways to prepare vegetables. You will find over 50 delicious recipes spread throughout 1 rich cookbook.Where each recipe is a deep dive into cool and unique ways of cooking with vegetables so everyone will Eat Their Greens! This cookbook presents an innovative style of cooking that is unmatched. If you are interested in learning unique ways of preparing greens and vegetables then Eat Your Greens! will appease your heart. Here is a Preview of the Recipes You Will Learn: Prosciutto Asparagus Swiss Chard and Onion Tacos Homemade Zucchini Fried Broccoli Tots Kale Chips Baba Ghanoush Easy Ratatouille Mediterranean Eggplants Spinach and Curry Avocado Bisque Again remember this recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Table of Contents Pita, Pesto, and Parmesan 9 Greek Spinach Puff Pastry Bake 12 Parsley Pasta Salad 13 Almond Dijon Salad 14 Seattle Salad 15 Tarragon Wild Rice Salad 16 Asparagus Salad 18 Easy Spinach Salad 19 Swiss Chard and Onion Tacos 22 Spicy Eggplant Tacos 23 Mushrooms and Rosemary Asparagus 24 Easy Baked Asparagus 25 Tarragon, Lemons, and Provolone Spears 26 Parmesan and Penne 27 Rosemary, Thyme, and Potatoes Asparagus 28 Avocado Salsa 29 Prosciutto Asparagus 32 Estillo Sarita 33 Classical Homemade Guacamole 34 Avocado Dip 35 Countryside Avocado Bake 36 Rustic Avocados 38 Catalina’s Ceviche 39 Avocado Bisque 42 Kale and Spinach with Peppers and Balsamic 43 Spinach Salad I 44 Lentils for Autumn 45 Leeks and Spinach with Cannellini over Couscous 46 Spinach and Curry 47 Easy Pesto 48 Orzo and Spinach 49 Kale Chips I 52 Kale and Cannellini with Italian Herbs 53 Kale Chips II 54 Creole Kale 55 Kale Soup I 56 Farfalle, Peppers, and Kale 57 Pesto Squash 58 Kale Casserole I 59 Devils on Horseback Re-Imagined 62 Rustic Kale and Beef 63 Green Spanish Gazpacho 64 Artisan Broccoli Soup I 65 Asian Style Broccoli with Beef I 66 Broccoli Bake I 67 Garlic Broccoli and Cashews 68 Asian Style Broccoli and Beef II 69 Broccoli Bake IV 72 Broccoli Tots 73 Easy Broccoli and Quinoa 74 The Easiest Veggie Stir-Fry 75 Asparagus Stir-Fry Re-Imagined 76 Homemade Zucchini Fried 77 Backwoods Zucchini 78 Italian Style Zucchini 79 Mediterranean Zucchini 83 Greek Style Zucchini 85 Zucchini Bites 86 Summertime Salad 87 A Quiche Of Mushrooms and Spinach 88 Broccoli and Cheddar Quiche 89 Garden Style Eggplant 92 Springtime Eggplant 93 Easy Ratatouille 94 Baba Ghanoush 95 Sandwich II 96 Mediterranean Eggplants 97 Pita, Pesto, and Prep Time: 10 mins Parmesan Total Time: 22 mins (Greek Style Bake) Servings per Recipe: 6 Calories 350 kcal Fat 17.1 g Carbohydrates 41.6g Protein 11.6 g Cholesterol 13 mg Sodium 587 mg Ingredients 1 (6 oz.) tub sun-dried tomato pesto 3 tbsps olive oil 6 (6 inch) whole wheat pita breads ground black pepper to taste 2 roma (plum) tomatoes, chopped 1 bunch spinach, rinsed and chopped 4 fresh mushrooms, sliced 1/2 C. crumbled feta cheese 2 tbsps grated Parmesan cheese Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat each piece of pita with some pesto and then layer each with: pepper, tomatoes, olive oil, spinach, parmesan, mushrooms, and feta. 3. Cook the bread, for 15 mins, in the oven, and then cut them into triangles before serving. Enjoy. Pita, Pesto, and Parmesan