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

Eat Your Greens! Delicious Vegetable Recipes that Everyone will Love By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents 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 GREEK Spinach Puff Prep Time: 30 mins Total Time: 1 hr 30 mins Pastry Bake Servings per Recipe: 5 Calories 528 kcal Fat 36.7 g Carbohydrates 32.8g Protein 21 g Cholesterol 108 mg Sodium 925 mg Ingredients 3 tbsps olive oil 1/2 C. ricotta cheese 1 large onion, chopped 1 C. crumbled feta cheese 1 bunch green onions, chopped 8 sheets phyllo dough 2 cloves garlic, minced 1/4 C. olive oil 2 lbs spinach, rinsed and chopped 1/2 C. chopped fresh parsley 2 eggs, lightly beaten Directions 1. 2. 2.

Stir fry your garlic, onions, and green onions in olive oil for 4 mins. Then add in, the parsley and the spinach, and cook it all for 3 more mins. 3. Remove all the contents. 4. 5. 5.

Coat a piece of phyllo with olive oil then layer it in the pan. 6. Add another piece and also more olive oil. 7. Do this two more times. Add your ricotta mix and fold the phyllo around the filling and seal it.

Cook everything in the oven for 35 mins. Then cut the contents into your preferred shape. Enjoy. Greek Spinach Puff Pastry Bake Parsley Pasta Salad Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 486 kcal Fat 30.3 g Carbohydrates 35.7g Protein 19.8 g Cholesterol 196 mg Sodium 836 mg Ingredients 2 (9 oz.) packages cheese tortellini 6 eggs 1/2 C. extra virgin olive oil 1 lb. lemon juice 1 C. crumbled feta cheese 1/4 C. red wine vinegar 1/2 C. slivered red onion 2 tbsps chopped fresh parsley 1 tsp dried oregano 1/2 tsp salt Directions 1. slivered red onion 2 tbsps chopped fresh parsley 1 tsp dried oregano 1/2 tsp salt Directions 1.

Boil your pasta in water and salt for 9 mins then remove all the liquids. 2. Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta, parsley, and vinegar. 3. Stir the contents and then place everything in the fridge for 3 hrs. 4.

Get your eggs boiling in water, place a lid on the pot, and shut the heat. 5. Let the eggs stand for 15 mins. Then peel, and cut them into quarters. 6. 7. 7.

Stir everything before serving. 8. Enjoy. Parsley Pasta Salad ALMOND Dijon Salad Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 218 kcal Fat 19.2 g Carbohydrates 6.2g Protein 6.5 g Cholesterol 11 mg Sodium 405 mg Ingredients 1 C. sliced almonds 1/2 tsp ground black pepper 3 tbsps red wine vinegar 2 tbsps water 1/3 C. fresh cranberries 4 oz. crumbled blue cheese 1 tbsp Dijon mustard 1 lb mixed salad greens 1/2 tsp minced garlic 1/2 tsp salt Directions 1. crumbled blue cheese 1 tbsp Dijon mustard 1 lb mixed salad greens 1/2 tsp minced garlic 1/2 tsp salt Directions 1.

Set your oven to 375 degrees before doing anything else. 2. Place all your almonds on a cookie sheet and bake them for 7 mins in the oven 3. Now puree the following with a food processor: water, vinegar, pepper, oil, salt, garlic, and mustard. 4. 5. Enjoy. Enjoy.

Almond Dijon Salad Seattle Salad Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 211 kcal Fat 6 g Carbohydrates 35.2g Protein 7.6 g Cholesterol < 1 mg Sodium < 103 mg Ingredients 1/2 C. freshly squeezed lemon juice 2 large red bell peppers - seeded, cored, and 1/4 C. extra-virgin olive oil diced 2 tsps Dijon mustard 2 bulbs fennel, trimmed and diced salt and ground black pepper to taste 2 bunches kale, leaves stripped from stems and 5 C. water torn into pieces 2 C. uncooked wild rice 1/4 lemon, juiced, or to taste 1 tsp butter 4 C. finely sliced red cabbage Directions 1.

Get a bowl, combine: pepper, half C. lemon juice, Dijon, olive oil, and salt. 2. Now get your wild rice boiling in water. Once it is boiling add the butter, place a lid on the pot, set the heat to low, and let the rice gently cook for 40 mins. 3.

Now remove any liquids and cook everything for 7 more mins until no liquid remains. 4. Let the rice lose its heat then stir it. 5. Get a 2nd bowl, combine: dressing, cabbage, fennel, and bell peppers. 6.

Lay your kale on top then add the wild rice over the kale. Let the salad sit for 7 mins before stirring. Now add some extra lemon juice then serve. Enjoy. Seattle Salad TARRAGON Wild Rice Salad Prep Time: 25 mins Total Time: 5 hrs 15 mins Servings per Recipe: 10 Calories 326 kcal Fat 20.7 g Carbohydrates 19.2g Protein 15.9 g Cholesterol 32 mg Sodium 390 mg Ingredients 1 1/2 C. water 2/3 C. safflower oil 1/3 C. tarragon vinegar 3 C. cubed cooked chicken 3 tbsps Dijon mustard 1 C. sliced celery 1 tbsp white sugar 1/2 C. diced fresh parsley 1 tsp salt 1/2 C. sliced green onion 1 clove garlic, minced 1/2 lb sugar snap peas, strings removed 1 tsp dried tarragon, crumbled 1/2 C. toasted slivered almonds 1/2 tsp black pepper Directions 1. toasted slivered almonds 1/2 tsp black pepper Directions 1.