European Vegetable Preparation

Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Cooking method: Sauteing

Ingredients
Tarragon-Chive Oil
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1/4 cup chopped fresh tarragon

1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
9 tablespoons olive oil (not extra-virgin), divided
Coarse kosher salt

Branzino
1. 6 branzino or striped bass fillets with skin (each about 5 ounces)
2. 2 tablespoons olive oil
Directions
Tarragon-Chive Oil
Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5
tablespoons oil. Season herb oil to taste with coarse salt and pepper.
Branzino
Preheat oven to 400F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large
nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Saut until brown, about 3
minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with
1/2 tablespoon herb oil.
Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with
vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.

Brown Sugar and Pineapple Roasted Acorn Squash

with Spiced Brown Butter
Cooking method: Baking

Ingredients
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4 tablespoons butter
3 tablespoons light brown sugar
One 8.5-ounce can crushed pineapple
Pinch of salt and ground pepper
2 medium acorn squash, halved, seeds and pulp removed
Ground cinnamon, for dusting

Directions
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
2. Add the butter, brown sugar, pineapple and salt and pepper to a saucepan. Simmer on medium
heat, while stirring, until syrupy, about 5 minutes.
3. Place the squash on the prepared baking sheet cut side up and spoon the pineapple mixture into
the cavity. Brush any of the exposed squash with the mixture and dust with ground cinnamon.
Bake until golden brown and tender, about 1 hour.

Oven Roasted Mushrooms

Cooking method: Baking
Ingredients
1. Vegetable or olive oil
2. 1 pound cultivated mushrooms, trimmed, halved or
quartered
3. 3 cloves garlic, peeled and crushed
4. Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single
layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20
minutes stirring on occasion; mushrooms should be browned. Season with pepper.

Vegetarian Moussaka
Cooking method: Baking

Ingredients
1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes,
chopped

1 tablespoon white vinegar

1 1/2 tablespoons butter
2 tablespoons all-purpose flour

1/2 (14.5 ounce) can lentils, drained with

liquid reserved

1 1/4 cups milk

1 teaspoon dried oregano

ground black pepper to taste

2 tablespoons chopped fresh parsley

1 pinch ground nutmeg

salt and ground black pepper to taste

1 egg, beaten

1 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

Directions
1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and
zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a
slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the
skillet

4. Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until
browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined
plate, again reserving oil in the skillet.
5. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring
to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir
in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to
medium-low, and simmer 15 minutes.
6. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2
the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering,
finishing with a layer of eggplant and zucchini.
7. Cover and bake in preheated oven for 25 minutes.
8. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly
until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5
minutes, and stir in beaten egg.
9. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25
to 30 minutes.

Sweet and Sour Stir Fry Cabbage with Noodles

Cooking method: Frying

Ingredients
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3 tablespoons white wine or rice vinegar

1 teaspoon cornstarch
2 tablespoons sugar, optional
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon broth
1/4 cup onion, chopped
1 pound napa cabbage and/or green cabbage, cut in 2" squares
1 cup water
1 pound Chinese noodles

Directions
1. Combine vinegar, cornstarch, vegan sugar and cayenne paper. Stir fry onion in broth, separately.
2. Add cabbage and vinegar mixture to onion. Stir fry for 2-3 minutes, adding water as necessary. Boil
noodles (only takes 3 minutes).
3. Stir noodles into cabbage or serve cabbage over the noodles.

Risotto with Brussels Sprouts and Browned Butter

Cooking method: Sauteing

Ingredients
1. 1 stick Land O Lakes European Style Super
Premium Butter
2. 2 cups Trimmed And Halved Brussels Sprouts
(about 1/2 Pound)
3. 1 whole Medium Onion, Finely Diced
4. 3 cloves Garlic, Minced
5. 1 cup Arborio Rice
6. 4 cups Low-sodium Chicken Broth, Warmed
(more If Needed)
7. Salt And Black Pepper To Taste
8. 2 teaspoons Fresh Thyme Leaves
9. Parmesan Cheese For Serving

Directions
1. Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add the butter and
allow it to melt completely. Continue letting it heat to a very gentle bubble, swirling the pan to
keep it from burning. Continue heating the butter until it starts to brown: youll see lovely
golden solids in the bottom of the pan and the liquid will be a deep golden brown. Pour half the
browned butter into a heatproof bowl and set it aside.
2. Add the Brussels sprouts to the pan and increase the heat to medium. Saut, stirring
occasionally, for 8 minutes, or until slightly tender. Remove them from the pan and set them
aside.
3. Add the onion and garlic and 1 tablespoon of the browned butter to the skillet and stir, cooking
for 3 to 4 minutes, until translucent and golden. Add the rice and stir for 1 minute. Add 1 cup of
the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time,
stirring after each addition until the broth is absorbed, about 20 to 25 minutes. Test for
tenderness and add more broth if necessary! When the rice is tender but still has a slight al
dente bite to it, stir in Brussels sprouts, thyme, salt, pepper and the remaining browned butter.
4. Sprinkle with Parmesan cheese and serve!

Bulgarian Lentil Soup

Cooking method: Boiling

Ingredients
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2cups brown lentils

1 12onions, chopped
5 -6cloves garlic
2medium carrots
1paprika (capsicum, bell pepper)
2 -3medium ripe tomatoes
1 12teaspoons paprika
1teaspoon cumin
12teaspoon dried fenugreek leaves
1tablespoon mixed herbs(thyme, mint, etc.)
2green chilies, with seeds (optional)
1teaspoon chili powder(optional)
1tablespoon flour (optional)

Directions
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Place lentils in a pot with ample water, a dash of oil and boil.
Chop carrots and onions and place in the pot.
Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
Add spices and peeled garlic cloves except fenugreek and garden herbs.
Let cook slowly until the lentils are cooked.
Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
Salt to taste.
Serve with sour cream/yoghurt.

Optional
1. You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
2. For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add
5 min before cooking is finished.