O is for … Okra Vegetable Medley

O is for … Okra Vegetable Medley - Candy Coated Culinista

O is for … Okra Vegetable Medley – Candy Coated Culinista

Yield/Serving: 2-3
Prep Time: 5 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
• 3 tbsp extra virgin olive oil
• 10 okras, sliced into rounds
• Handful of snow peas
• ½ red bell pepper, large dice
• Sea salt, to taste
• Black pepper, to taste
• 2 tbsp Raspberry balsamic vinegar

Assembly
1. Over medium-high heat pour olive oil into the pan.
2. Once oil is heated pour in the okra, snap peas and red peppers.
3. Add in the salt, pepper and balsamic vinegar and stir.
4. Let cook for 7 minutes and serve.

Please Enjoy

My thoughts
I always find okra to be slimy even when fresh since childhood. That aside the dish was tasty and there was a distinct okra flavour.

Buttery Balsamic Green Beans

Buttery Balsamic Green Beans - Candy Coated Culinista

Buttery Balsamic Green Beans – Candy Coated Culinista

Sweet, buttery, tart and salty and on a beautiful vegetable… this can’t get any better.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• Green beans, 2 handfuls
• 2 tbsp Vegetarian margarine
• 1 tbsp Agave Nectar
• 1 tbsp Raspberry Balsamic Vinegar
• 1/3 cup Dried Cranberries
• Feta Cheese, to taste

Assembly
1. Using a saucepan; bring water to a boil.
2. Add green beans into a steamer basket cover and reduce to medium heat and steam until just cooked.
3. Place steamed green beans in a bowl and add margarine, agave nectar and raspberry balsamic vinegar and coat.
4. Add dried cranberries and mix.
5. Plate and sprinkle feta cheese on top and serve.

Please Enjoy

My thoughts
I made this recipe with what was in my panty and fridge and this turned out amazing. I love how some of my best recipes come from just what is on hand at the time. I have already made this simple recipe twice already and I will continue to make this time and time again. The dressing is a great way to get that picky eater to at least take a few bites of a not so favorite vegetable. I did however have to take their portion; because I just knew it all wouldn’t be eaten. A valiant effort was made and it was appreciated.

Broccoli Rabe with Vegetarian Bagna Cauda

Brocolli Rabe with Vegetarian Bagna Cauda - Candy Coated Culinista

Brocolli Rabe with Vegetarian Bagna Cauda – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Seven Spoons

Ingredients
• 455g broccoli rabe, trimmed of tough stems
• 1 tbsp extra virgin olive oil, plus extra for drizzle
• Sea salt
• Black pepper
• 1 or 2 anchovy fillets, chopped
• 5 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp unsalted vegetable margarine, cold
• Raspberry Balsamic Vinegar of Modena

Assembly
1. Preheat oven to 500°F.
2. Toss broccoli rabe with olive oil on a baking sheet.
3. Season with salt and pepper.
4. Roast until tender for 7 to 10 minutes and turn once at the halfway point.
5. In a small saucepan warm olive oil, garlic and onions over low heat until melted and well combined.
6. Whisk in margarine and balsamic vinegar and spoon dressing over broccoli rabe and serve.

Please Enjoy

My thoughts
The original recipe called to use anchovies, but I wanted to make this a vegan dish. I was making this recipe and started adding onion for some reason, so I just added them to the recipe. I find Broccoli Rabe (Rapini) to be very bitter and the sweetness of the raspberry vinegar helped to cut some of the bitterness but not that much. I will eat this again I just have to teach my taste buds to love rapini more.

Bruschetta

Bruschetta - Candy Coated Culinista

Bruschetta – Candy Coated Culinista

I saw these organic tomatoes in purple, yellow and red on my grocery trip and I wanted to find a recipe where I could showcase all these lovely colours.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy,

Ingredients
• 1 baguette
• 30 organic grape tomatoes (purple, yellow & red), sliced into three (each grape)
• ½ small red onion, diced
• Handful basil, chiffonade
• Handful cilantro, chiffonade
• 8 garlic cloves, minced
• 2 tsp extra virgin olive oil
• 2 tsp balsamic vinegar
• Big pinch of Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• Goat cheese, crumbled

Assembly
1. Pre-heat oven to 350°F.
2. Slice baguette on the bias and place on the baking tray and bake until toasted, 5-7 minutes.
3. Prepare tomatoes and herbs and place in a large bowl.
4. Mince garlic and place in a small frying pan over medium-high heat along with the olive oil and balsamic vinegar.
5. Cook for a minute then pour into bowl and add Italian seasoning and salt, pepper and the crumbled goat cheese into the mixture and combine.
6. Place mixture onto baguette and serve.

Please Enjoy

My thoughts
This was a quick and healthy snack that tasted great. I loved the addition of the goat cheese, cilantro and balsamic vinegar. Mixed with the lovely colours of the tomatoes and the lemony smell of the cilantro it tasted divine. I will be making this as a snack or an appetizer more often.

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