How To make Harvest Medley
1 c Diced eggplant
1 cn (14-1/4 oz) tomato pieces
With juice 1 cn (15-1/2 oz) garbanzo beans
With juice 1/2 c Uncooked short-grain rice
2 tb Dried onion flakes
1/4 ts Minced dried garlic(I use a
Couple of minced cloves) 1/2 ts Dried oregano
1/2 ts Dried sweet basil
1/8 ts Red pepper flakes, or to
Taste Salt and freshly ground Pepper to taste Peel and cut eggplant into 1/2-inch cubes. Place on a microwavable plate and microwave on high for 2 minutes. Spray the rice cooker container with nonstick spray. Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 1-1/3 cups liquid. Pour liquid into rice cooker and
add eggplant and all remaining ingredients. Cover and cook until rice cooker turns off, about 20 minutes. Carefully remove cover and spoon vegetable mixture into warm serving bowl. Posted by Mary E Fernquist to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :Adapted from _The Versatile Rice Cooker_ by Bob
and Coleen Simmons (1 T of oil omitted): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Harvest Medley's Videos
MAPLE ROASTED SQUASH STUFFED WITH HARVEST WILD RICE MEDLEY
Vegetarian Main Course Idea!!
ROASTED ACORN SQUASH WITH HARVEST WILD RICE MEDLEY
Ingredients:
Maple Roasted Acorn Squash
2 acorn squash halved with seed scooped
¼ tsp black pepper
½ tsp salt
1 tbsp olive oil
1 tbsp maple syrup
Maple Roasted Pecans
¾ cup pecans
1 tbsp olive oil
1 tbsp maple syrup
¼ tsp cayenne pepper
Harvest Wild Rice Medley
1 Granny Smith Apple peeled, cored and diced
½ yellow onion chopped
2 celery stalks chopped
1 cup wild rice blend or wild rice measured uncooked
2 tbsp butter
½ cup dried cranberries
1 tbsp chopped sage
1 tsp chopped thyme
1 tsp chopped rosemary
½ tsp salt divided
1 tbsp maple syrup
½ tsp cinnamon
FULL RECIPE and PRINTABLE RECIPE:
#thanksgivingrecipe #vegetarian #sidedishes #thanksgivingrecipes #vegetarianrecipes
Market Table: Fall Harvest Medley
Join Kristin Gambaccini at the Medina Farmers Market as she creates something tasty with locally grown ingredients from local Medina vendors. In this episode Kristin rings in the fall season, with her sweet, fall harvest medley of vegetables.
Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
PRINT RECIPE:
Harvest Fresh Roasted Vegetable Medley Farro Bowl
Roasted Vegetable Medley Farro Bowl! Made with our Cubed Vegetable Medley, Cabbage, Farro, Feta, and a delicious Honey Balsamic dressing. Healthy, super easy to make, and a delicious bowl to enjoy for lunch or dinner! Visit us at harvest-fresh.ca/ for recipe ideas, videos, and more! Instagram @harvestfresh43.
Daniel Mays’ Roasted Root Vegetable Medley | Kitchen Vignettes | PBS Food
Recipe:
In this episode, no-till farmer Daniel Mays shows how he prepares a Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. He also discusses his farming practices and what goes into growing great vegetables. For more information visit his farm at and check out his book at
Music:
Broken Vals by Biba Dupont
artlist.io
Kitchen Vignettes is a farm-to-table cooking show and food blog by Aube Giroux, a James Beard award-winning documentary filmmaker and a passionate organic gardener and home cook. Kitchen Vignettes received the 2012 Saveur Magazine Best Food Blog award (video category) and has been twice nominated for a James Beard Award. Follow along at
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PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
Roasted Fall Vegetables
Eat ’em when it’s autumn! This marvelous medley of colorful vegetables is sure to be a hit at any seasonal feast. Roasting brings out the best in veggies, making them naturally sweeter and tastier.