First, wash the onion. And for such a dish, you should use lilac onions. We just clean it and immediately cut it into small and thin half rings. We also cut very small cubes and Bell pepper. It can be used in a variety of colors, so the dish will be more interesting.
The next step is to grate the carrots. It needs to be done on coarse grater necessarily. We also clean the zucchini. To do this, cut off the stalk, and then remove the skin and cut the zucchini into cubes. If you don’t really like zucchini, then you can replace it with eggplant or zucchini. But if you love eggplant, then you should use a little secret. After you cut the eggplant into cubes. They should be transferred to a deep bowl and pour as much salt as possible into it and mix. And then it is worth rinsing in water, but first leave it in salt for fifteen minutes. And then before cooking, you just need to rinse them with water. 
Roasted Maple Bourbon Carrots and Parsnips
If the carrots or parsnips are very large, cut the pieces in half or quarters for cooking. If you don't complete the recipe right away, leave the vegetables completely in the pots on wire racks; transfer vegetables to a large self-sealing plastic bag. About 10 minutes before serving, into a large microwave serving bowl, warm bourbon and maple syrup in microwave oven on high 4-5 minutes or until mixture is very thick, stirring occasionally. Add the vegetables to the bourbon mixture and stir until well coated. heat up herbal mixture over high heat for 1 to 3 minutes, or until cooked through, stirring once.
Soba Noodles with Greens and Beans
- Preheat oven to 450 degrees Fahrenheit.
- Refrigerate up to 1 day.
Now we start cooking with onions. We post it in vegetable oil. Fry until the onion becomes transparent. After we spread the carrot, which we must rub on a grater. The last to lay out sweet peppers and zucchini poured eggplant. Stir and cover the pan with a lid. Let it simmer on the fire. Then knead again and add salt and pepper. Then you can pour some boiled water. 
Prepare owl noodles according to package directions. In a small bowl, whisk together the garlic, ginger, sambal, tamari and vegetable broth. While the noodles are cooking, heat a large skillet with 2 tablespoons of sesame oil over medium heat. Add leeks and sauté for 5-7 minutes until soft. Add the sauce, spinach and black beans and continue cooking until the spinach is wilted. Add noodles, toss together and serve hot.
1/4 cup soy sauce 3/4 cup olive oil 1/8 cup Worcestershire sauce 1 tablespoon dry mustard 2 teaspoons salt 1 teaspoon parsley 1 teaspoon thyme 1 teaspoon oregano 1 1/2 teaspoons ground pepper 2 cloves minced garlic 1 teaspoon grated fresh ginger 1 tablespoon honey 1/4 cup pineapple juice. Whisk together orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in the olive oil, whisking constantly to emulsify.
Zucchini baked in the oven
Very tasty, summer food from vegetables of a new crop.
Easy to prepare, disappears from the plates quickly!
Compound: for 4 - 6 servings
Zucchini - 2 small;
Tomatoes - 3-4 pieces;
Bulgarian pepper, sweet - 0.5-1 pc.;
Garlic - 0.5 heads;
Sour cream - 6 -8 tablespoons;
Mayonnaise;
Cheese durum varieties- 150-200 g;
Salt, spices(basil, oregano, celery);
Greens;
If you don't use within an hour, store the vinaigrette covered in the refrigerator. Place the crank, watermelon, feta, and mint in a large bowl. Rain with just enough vinaigrette to lightly brush the greens and toss well. Taste for seasoning and serve immediately.
From root cellar recipes. Add onion, celery root, carrots and garlic and sauté until vegetables are slightly tender, about 3 minutes. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes. Add pasta and simmer gently until pasta is tender, about 10 minutes.
- Heat oil in a large soup pot over medium heat.
- Add broth, tomatoes, cabbage, beans, rosemary and thyme.
- Return soup to a boil.
Butter (piece) for greasing the pan
Zucchini on a baking sheet
How to cook
- peel zucchini, cut into rings (0.3-0.4 cm);
- cut into: tomatoes - rings, pepper - stripes (cut quarters across);
- grate the cheese on a coarse grater, pass the garlic through a press;
- grease a baking sheet with oil, put zucchini rings on it. Salt. Sprinkle with herbs;
- a couple of strips of pepper and buttocks of tomatoes cut into small pieces. Combine them with garlic, half the cheese and sour cream. Salt. Mix;
- put, evenly distributing, cheese-sour cream mass on zucchini. Top with tomatoes. salt the tomatoes. Drop a drop of mayonnaise on each tomato circle. Sprinkle the second half of the cheese on top;
- preheat the oven to a temperature of 200 C and bake until the zucchini softens (30-40 minutes);
- Sprinkle the prepared vegetables with herbs.
Carrot and Ginger Sweet Potato Soup
Like all soups containing pasta, this will thicken on standing. Thin with extra broth or water if needed. ½ cup chopped raw, unsalted cashews 3 butter 1 ½ cups chopped leek or onion 2 tablespoons finely chopped or grated ginger ½ tsp. chopped cumin ¼ tsp ground cinnamon¼ tsp fennel seeds ¼ tsp ground pepper ¼ tsp ground nutmeg 2 lbs carrots, roughly Cut into ½-inch pieces ½ lb peeled, diced sweet potatoes 4 cups vegetable or chicken broth or water plus more to cut soup 2 tbsp. Toast cashews in a dry, heavy skillet over high heat until they are blotchy brown and fragrant. Add ginger, cumin, cinnamon, fennel, allspice and nutmeg; Cook, stirring, for 1 more minute. Add carrots sweet potato and drain or water; mix. Partially cover pot, reduce heat to medium and bring to a boil. Cook until carrots and potatoes are tender, 15 to 20 minutes. Transfer the mixture to a blender. Add the toasted cashews and process them to a smooth puree. If it seems too thick for soup, add a little more stock or water. Transfer the soup back to the pot. Add orange juice, salt and pepper to taste. Gently heat soup over medium heat, stirring frequently, until hot. Place the soup in separate bowls and place a piece of yogurt or sour cream in the center of each.
- freshly squeezed orange juice 1 tsp salt of freshly frozen black pepper.
- Transfer the nuts to a dish immediately to cool.
- Melt the butter in a soup pot over medium heat.
- Add leeks or onions; Cook, stirring frequently, for 8 minutes.
- Add 2 waters, cover with a lid and simmer until tender.
Tomatoes and peppers covered mugs of zucchini)))
Features of preparation and taste
If you are an opponent of mayonnaise, replace it with sour cream. When there is no sour cream, then cream is also suitable, just drop a little into the creamy-vegetable mass lemon juice or cut 2 citrus rings into quarters and scatter them over the surface of the dish along with the tomatoes. And if you are loyal to mayonnaise and even love it very much, you can not use sour cream at all. Only one mayonnaise. It will not turn out very useful, but extremely tasty.
For a more rustic texture, use a regular potato trellis. After mixing, bring it to a short boil and it's ready to spice and serve. Easy to make but looks and tastes gourmet! Cut the bread into cubes and toast the bread cubes on a tray in a 375 degree oven. Meanwhile, lightly sauté the garlic, 2 tbsp each. Oil and olive oil until the garlic turns golden.
Ingredients for caviar
When the bread cubes are crispy, remove them from the oven, toss with the garlic butter and set aside. Next, sauté the onion or leek in the remaining oil and butter for a minute or two. Add vegetables, herbs, salt and pepper and continue to cook until soft, stirring occasionally. Cover the pot to keep the juices.
