If you are looking for a light, one dish meal, that has all of your protein and veggies, try this fresh and delicious steamed sole dish. If you’re not a fan of sole (dover or lemon) use any of your favorite light white fish. The fancy way to cook this dish is en papiotte, where you bundle each portion inside of parchment paper and seal them and each person gets their own little package, cut open and steaming hot. I have simplified this, and bake it all on a sheet tray or pyrex, covered tightly, and served family style. Make sure to cut you veggies super thin, so that the fish and the veggies cook in the same amount of time. Serve on a bed of cous cous to sop up the delicious juices.
My kids love any soup with Barley and this one is a real hit in our house. The leeks, onions, carrots and celery contribute their veggie goodness, while the thyme and bay leaves add a great depth of flavor. I like to use beef bones with a good amount of meat on them, so that everyone gets to enjoy some real meat. This soup has all of the elements of a full meal: Beef, starch and veggies – so break out the big bowls and serve this soup up for dinner.
I normally associate lasagna with summer veggies. This is a great winter version, that uses butternut squash, Kale and mushrooms along with the warm flavors of nutmeg, sage and thyme to create an earthy and filling lasagna to be enjoyed as the snow falls and summer is a distant memory.
The Slow cooker is our best friend during ski season, and ski season has officially begun in our family. There is nothing like coming home from a long ski day, to a warm and hearty chicken noodle soup, packed with vegetables and tender chicken. This soup will be a sure hit among skiers and non-skiers alike! (Adapted from Cooks Country)
I have been in search of a really delicious (and easy to make) veggie burger for a long time, and so far, this is the one. It has great smoky flavor, a nice variety of vegetables and best of all, it bakes in the oven or on the stovetop, so there’s no grilling involved. I like to make extra and freeze them on a parchment lined sheet tray. Once frozen, you can put them in a ziplock bag and rewarm for another dinner down the line.