Vegetables

Panini Grilled Vegetable Platter with Balsamic Herb Dressing

We all have a go-to dish for our summertime get-togethers – my family favourite is a grilled vegetable platter. We love this dish because any type of grilled vegetables are delicious and nutritious and you can use any vegetables that are in season. It can be made ahead of time and served at room temperature which makes menu planning easy. I like to serve the vegetables with a simple dressing made from fresh herbs from my garden. Panini Grilled Vegetable Platter with Balsamic Herb Dressing is a dish that may well become your go-to summer favourite.

Panini Grilled Vegetable Platter with Balsamic Herb Dressing

This Panini Grilled Vegetable Platter is very easy to pull together. I have created a herb and spice seasoning for this recipe called Grilled Vegetable Seasoning Blend (recipe below) that compliments a variety of vegetables. To save time, I use a Panini grill rather than the bbq, which is very efficient as the Panini grill cooks both sides at once which negates the need to turn each piece. In addition, I can grill the vegetables in batches while I am puttering about in the kitchen doing other things. Once the vegetables are grilled and plated, I drizzle a little balsamic and fresh herb dressing on top (recipe included below). If you have any leftovers, store them in the refrigerator. Just be sure to bring them to room temperature before serving. This vegetarian summertime dish is gluten-free, grain-free, refined sugar-free and preservative free. For heartier fare, serve the grilled vegetable platter with cedar planked salmon and boiled whole new potatoes (buttered with fresh dill)….

Blenditarian Hamburger Soup

By Denise Pare-Watson

Blenditarian Challenge Series

Everyone has their own favourite soup recipe, whether brothy or thick and chunky. My favourite at this time of year is the thick, wholesome variety. This Blenditarian Hamburger Soup is all of that and more. My version is chock-a-block full of mushrooms, aromatic vegetables and also includes lentils and barley for a hearty bowlful of comfort food – a complete meal in a bowl.

To backtrack a bit: Blenditarian.Com has initiated a monthly challenge for anyone to incorporate their Blenditarian approach into interesting and fun themed dishes. Just to clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat with finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the March Blenditarian Challenge is to cook up a “family favourite” dish and include ‘The Blend’. For this reason, I am sharing my recipe for Blenditarian Hamburger Soup, which is our family favourite.

Skip to Soup Recipe

Skip to Print Recipe

Skip to Savoury Meat, Mushroom and Vegetable Blend

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HIDDEN VEGGIES from the Food Bloggers of Canada

By Denise Pare-Watson

from the Food Bloggers of Canada

Finding ways to use more vegetables sometimes means hiding them. The Food Bloggers of Canada has organized an excellent round-up of recipes from 25 fellow food bloggers and each of them shows you how to incorporate more vegetables into your diet in ingenious and delicious ways – Hidden Veggies.

I am so happy to be included in this recipe roundup with my post on Power Sauce. I hope you enjoy looking through all of the different recipes. Please visit the food blogs and their recipes and give them some comment love. Here is how you can find the excellent recipe roundup: http://bit.ly/FBCHiddenVeggies

Here is UrbnSpice’s post called Power Sauce that was also featured in this recipe roundup:

Hidden Veggies: Gluten Free Flatbread using Power Sauce and a few select topping ingredients

Have fun with these ‘hidden vegetables’ recipes!

You Might also enjoy these Recipe Roundups:

Homemade Candy Recipes by Food Bloggers of Canada

Super Bowl Snacks by Food Bloggers of Canada

Vegetable Tian – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

CHC CANADA 150 FOOD BLOG CHALLENGE SERIES

I am a proud Canadian. When the Culinary Historians of Canada invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian. For the month of June, CHC invited food bloggers to share stories and recipes that relate to farmers’ markets, farm-gate stands, dockside fish purchases and other examples of purchasing food directly from the source. Vegetable Tian is my Farmer’s Market inspiration.

Skip to Recipe

Vegetable Tian using tomato, zucchini and eggplant

Some of my best food memories from my childhood were close to home in our market size vegetable garden. Every day, we would grab our shallow oblong basket called a trug and carry it to the backyard to pick fresh carrots, potatoes, tomatoes, lettuces or whatever was ripe at the time. Eating fresh-picked produce is a true pleasure to your taste buds.

I live in a produce paradise called the Okanagan Valley where Farmer’s Markets and wineries abound. For example, when I go to the farmer’s market or the roadside stands, the Sweet Strawberry Tomatoes, or the Savoy Cabbage is always irresistible. The vibrant colours and a wide variety of seasonal vegetables can represent that day’s inspiration. I enjoy making a Vegetable Tian with fresh young zucchini, tomato and eggplant. A tian (le tian) is a type of gratin dish. It is made by thinly slicing vegetables and layering them in a shallow earthenware dish and slow-baked until the vegetables are tender and flavourful. The hidden bottom layer of the tian is caramelized onion, which not only provides amazing flavour to the dish but also a stable foundation on which to lay and shingle the sliced vegetables.

Farmer’s Market vegetables

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Power Sauce – Hidden Greens for Kids of Every Age

By Denise Pare-Watson

Kid of a Chef Series

Kid of a Chef gave me this recipe concept for Power Sauce on a recent visit. Her reasons for making this sauce are simple: as she laughingly says, she has three kids (one adult and two wee ones) who are not enthusiastic about eating their greens. Hence, this brilliant method of hiding greens in a delicious pizza sauce.

This is what she wrote about her Power Sauce: “I made it to hide greens from the boys in the house. They are all carb-hungry and are more likely to eat the pizza crust than anything else. Even if they pick the pizza apart, they still get the veggies. I also put the ground power greens in shakes, or use the sauce as a dressing for sandwiches or a panini instead of mayonnaise.”

Power Pizza ready to eat

Power Sauce has excellent flavour – it is the best pizza sauce that I have ever tasted. While I find most pizza sauces too sharp, this sauce is perfectly balanced. Kid of a Chef freezes the ground greens and uses the frozen greens to make delicious smoothies and shakes. She made a strawberry shake while we were there and the little ones were asking for ‘more shake please, Mommy, more shake.’ Her version of the Power Shake had banana; frozen strawberries; some of the frozen ground power greens; yogurt; protein powder, vanilla, and milk to thin out the shake consistency, and a little maple syrup if needed for sweetening. When she covertly adds a little more ground greens to the shake ingredients, the boys call it Leprechaun shake.

The Power Shake: strawberry, banana, ground power greens, protein powder, vanilla, a little maple syrup, yogurt and milk.

POWER SAUCE

CHEF TALK: The key to making Power Sauce is the use of organic greens, which are available at most grocery stores. The greens that I used were a blend of baby spinach, baby kale and baby red and green Swiss chard. You can also use arugula or any other of your favourite greens. Both my daughter and I pre-roast garlic cloves and freeze them for use in everything, including the Power Sauce recipe that follows. The sauce is gluten free, dairy free, grain free, refined sugar-free, egg free and nut free. My herb garden is currently flourishing, so fresh basil, oregano, rosemary and other fragrant herbs make their way into the Power Sauce.

For the purpose of this post, I made a gluten-free thin crust pizza shell (I will post the recipe for Super Thin Pizza Crust soon). You can use any of your favourite thin crust pizza shell or flatbread. The recipe makes over 2 cups (500 ml) of sauce.

INGREDIENTS:

For the Power Greens:

Yield: 1 lb. of organic power greens = 3 cups of ground power greens

1 lb. assorted power greens (spinach, arugula; kale, chard, etc.)

For the Power Sauce:

Yield: 2 1/3 cups sauce/ 575 ml

1 cup ground power greens
2 – 156 g (6 oz) cans of tomato paste
1 clove garlic, minced (or 2 pre-roasted garlic cloves)
1 teaspoon Kosher salt or sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano or Italian Seasoning
1/4 cup water
1 Tablespoon olive oil

For the Power Pizza:

Yield: 1 – 14″ large pizza (10 -12 pieces or 4 – 6 servings)

1 pre-baked large thin crust or gluten-free thin crust pizza crust
1/2 cup – 1 cup Power Sauce
Toppings of your choice: I used pre-cooked, diced bacon and thinly sliced mini portobello mushrooms
Shredded pizza mozzarella, as needed (about 2 cups)
Salt and pepper to taste

METHOD:

For the Power Greens:

Place the greens in the bowl of a food processor and grind finely. There should be approximately 3 cups of ground greens when you are done. Utilize immediately or place the ground greens in a sealed bags in 1 cup portions and freeze.

For the Power Sauce:

Place all of the ingredients for the Power Sauce into the bowl of a food processor and blend to a smooth consistency. You should have approximately 2 1/3 cups (575 ml) of sauce. Taste for seasoning and adjust to your preference. Use immediately or store in the refrigerator for up to one week. For longer storage, freeze in 1/2 cup to 1 cup portions.

For the Power Pizza:

Spread 1/2 cup to 1 cup of Power Sauce to cover the large pre-baked pizza crust. Sprinkle with your favourite toppings and bake at 425°F/220°F for 10 to 15 minutes or until hot and bubbly. Enjoy!

Here is the visual shown in step-by-step photographs:

Power Greens: a blend of chard, kale, spinach | urbnspice.com

Power greens are a blend of greens: arugula, spinach, kale, chard, etc.

The Greens are stuffed into a food processor and ground finely | urbnspice.com

Power greens are stuffed into a food processor and ground finely to use in smoothies or made into Power Sauce

1 lb. of power greens make 3 cups of ground greens | urbnspice.com

1 lb. of power greens equals 3 cups of ground power greens

Use the greens immediately or freeze the ground greens in one-cup sealed container

Power Sauce, rich and healthy with power greens galore

The Power Sauce is spread onto a pre-baked pizza crust and topped with your favourite toppings

Power Pizza is almost ready for the final baking | urbnspice.com

Power Pizza is almost ready for the final baking sprinkled with favourite toppings

Power Pizza baked, melted and ready to eat

Enjoy a slice of Power Pizza

More Ideas using Power Sauce:

Gluten Free Flatbread served in small wedges as a small plates offering

Gluten Free Flatbread using Power Sauce and a few select topping ingredients

Panini spread inside and served with Power Sauce | urbnspice.com

Power Sauce is spread inside a panini as well as served alongside as a condiment

Power Shake is another way to use the Ground Power Greens | urbnspice.com

A Power Shake is another great way to use the healthy Ground Power Greens

There is really no limit how you can use Power Sauce (and power greens). Just to mention a few uses: use it on hamburgers; as a topping on meatloaf; serve with charcuterie plates; serve alongside toast and scrambled eggs; and any place that you would use mayonnaise.

You Might Also Enjoy these ‘Hidden Vegetables’ Posts by UrbnSpice:

Gluten Free Rock Star Veggie Burgers

Australian Meat Pies

Make it your Own Burger

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Oven Temperature Accuracy
The Simple Spatula
Blooming
Parchment Paper
__________

If you try this recipe using Power Greens to make Power Sauce or Power Pizza or Power Shakes, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, please LIKE my page. I would love that – thank you!

Urbnspice is on Twitter

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I am also on Instagram

How to Make Cauliflower Tabbouleh

By Denise Pare-Watson

The Inspiration of Urbnspice Series

I often make this Super Food Dish called Cauliflower Tabbouleh at the request of my family and friends. It is so delicious! I was inspired by one of my favourite chefs, Jamie Oliver and his Family Super Foods Cookbook. I have adapted his recipe for Herby Jewelled Tabbouleh Rice to accommodate grain free, gluten free and dairy free options by substituting the rice for cauliflower. The cauliflower can be steamed or roasted for this dish, which gives a completely different appearance and flavour. I use the fine shredding blade on a food processor or box grater to turn the steamed or roasted cauliflower into a rice-like product. It literally takes seconds to make an entire bowl of ‘cauliflower rice.’

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Vichy Carrots

By Denise Pare-Watson

One of the very first classes that I was taught in Professional Cooking Culinary Training was Vegetables & Starches Class. I gained a whole new appreciation for vegetables from my culinary instructors during this three-week segment. It was jam-packed with useful information pertaining to all types of vegetables. I was surprised how little tips and techniques made such a difference in the taste of a vegetable; for instance – peeling and cooking a rutabaga properly. I talk about exactly that in this post. But, the vegetable dish that sticks in my mind the most is Vichy Carrots.

The name of this dish originated from a village in France called – you guessed it – Vichy. Known for its slightly carbonated volcanic water, it is said to be one of the most mineral-rich waters in France. Although is not likely the average person will be able to obtain this magical Vichy water, there is nothing stopping us from making Vichy Carrots by substituting either water, carbonated water or chicken stock.

Pot Latch Salmon Papillote | urbnspice.com

Potlatch Salmon Papillote served with Vichy Carrots and Israeli Couscous

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Pan Roasted Sweet Potato with Lime

By Denise Pare-Watson

This recipe for Pan Roasted Sweet Potato with Lime is one of our personal family favourite side dishes. We have served it with breakfast with eggs and sausage as well as brunch, lunch or dinner. It is just one of those dishes that seems to fit on any menu plan. We have been known to happily devour the entire dish between the two of us.

What do you think of sweet potatoes? Growing up, sweet potatoes were not something that I remember eating as a child. Nowadays, sweet potatoes – particularly pan or oven roasted sweet potatoes, appear on our table once or twice a week in one way or another. We love them! You must try them simply baked or microwaved, whole, skin on until tender; split open and eaten with a pat of butter, salt and pepper. So delicious! Sweet potatoes are a super food and known as one of the world’s healthiest foods with sources of Vitamin A, C, B6, B3, B1, B2, potassium, fibre and many other healthful properties.

Pan Roasted Diced Sweet Potato with Lime | urbnspice.com

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Rooting for Rutabaga

By Denise Pare-Watson

As a culinary instructor, I hear this again and again, “I have never really liked turnip or rutabaga”. My goal is to change that comment – I am going to root for rutabaga. Actually, the term turnip and rutabaga are often used simultaneously. In this post, I will focus on the lowly rutabaga.

The Lowly Rutabaga

First, I will explore what a rutabaga actually is, then explain how to properly cut a rutabaga, and then share a recipe with you on how to prepare a delicious braised rutabaga side dish that will change anyone’s mind when it comes to eating rutabaga. My grandchildren love this recipe!

Rutabaga is certainly an underrated root vegetable and one of my favourite, actually. It is a root vegetable that is, surprisingly, a cross between a cabbage and a turnip. It is sometimes called a turnip, or a Swede, or even a ‘neep’. Whatever it is called, it is worthwhile knowing how to prepare it properly.

There is no waste when it comes to using a rutabaga. The leafy tops of the rutabaga are edible, and I remember harvesting a few of the younger leaves of the plant when I was gathering produce for dinner from my Dad’s large garden. The young leaves are zesty in taste if used raw in a salad mix, however, try sautéing them. They are delicious and all that is needed is a bit of butter, minced garlic, salt and pepper for a change in your vegetable repertoire. They are quite mild in taste – much like spinach.

Nutritionally speaking, the edible greens are an excellent source high in vitamins K, A and C, along with manganese and fibre. The root of the rutabaga provides Vitamin A, C, B-12, B-6, D, Iron and Magnesium. The underrated Rutabaga is not so lowly after all, is it?

So, let’s get to the peeling and eating part. One of the first steps is peeling the rutabaga. This is often where the problem lies. When I teach my vegetable classes (Veggin’ It – A Fresh Approach), students are surprised when I teach them how to properly peel and cut a rutabaga. They are even more surprised when I had them taste it raw, and then again after it was cooked. Each and every time, I had them hooked!

Honey Glazed Rutabaga

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Halibut Heaven

By Denise Pare-Watson

The Confident Kitchen Series

It’s Halibut season – one of my favourite times of the year – we call it Halibut Heaven.

There’s nothing better than fresh halibut prepared simply by pan frying in brown butter (also known as Beurre Noisette), salt and pepper and a squeeze of lemon. Making your own version of Tartar Sauce (recipe below) is a perfect accompaniment to this delectable, dense white fish.

Halibut Beurre Noisette and Spinach Saute

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Vegetables

Blenditarian Challenge Series

CHC CANADA 150 FOOD BLOG CHALLENGE SERIES

… Read More »

Kid of a Chef Series

POWER SAUCE

The Inspiration of Urbnspice Series

The Confident Kitchen Series

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