Best 6 Russs Vegetable Melange Recipes
**Discover a Culinary Symphony of Delight: Russ's Vegetable Melange and Beyond**
Prepare to embark on a tantalizing culinary journey with Russ's Vegetable Melange, a symphony of flavors and textures that will captivate your senses. This delectable dish showcases a vibrant medley of fresh vegetables, each contributing its unique essence to create a harmonious ensemble. Indulge in the tender crispness of broccoli, the earthy sweetness of carrots, the vibrant crunch of bell peppers, and the delicate savoriness of mushrooms, all enveloped in a symphony of aromatic herbs and spices.
But the culinary wonders don't stop there. This article presents a treasure trove of additional recipes that explore the diverse realm of vegetable-centric dishes. Discover the rustic charm of Tuscan Kale Salad, where hearty kale leaves embrace a burst of flavors from sun-ripened tomatoes, roasted pine nuts, and a tangy lemon-balsamic dressing. Embark on a Mediterranean adventure with Vegetable Paella, a vibrant symphony of colors and textures, featuring tender-crisp vegetables, succulent shrimp, and the captivating aroma of saffron-infused rice.
For a lighter and refreshing option, immerse yourself in the vibrant world of Vietnamese Spring Rolls, where translucent rice paper wrappers embrace a symphony of fresh herbs, crunchy vegetables, and savory fillings. And for those seeking a hearty and comforting embrace, the Lentil Walnut Bolognese beckons with its rich tomato-based sauce, tender lentils, and the nutty crunch of walnuts, all nestled atop a bed of al dente pasta.
Each recipe in this article is a testament to the boundless creativity and versatility of vegetables. Whether you're a seasoned home cook or just starting your culinary exploration, these dishes offer a delightful gateway to a world of flavors and textures, promising to transform your meals into extraordinary culinary experiences.
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
MELANGE OF VEGETABLES
Provided by Pierre Franey
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
- Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
- Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
- Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 387 milligrams, Sugar 4 grams
SOUTHWEST VEGETABLE MELANGE
Steps:
- Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
- Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
- Season with salt and serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 7 grams, TransFat 0 grams
VEGETABLE MELANGE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams
VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE
The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)
Provided by SmHerndon
Categories Spinach
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Start spinach cooking in microwave.
- In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
- While this is cooking you should make the white sauce, see below.
- When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
- Bake at 350* for about 20 minutes.
- Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.
SUMMER VEGETABLE MELANGE
Make and share this Summer Vegetable Melange recipe from Food.com.
Provided by dianegrapegrower
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
- Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.
Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Use Fresh Vegetables: Fresh vegetables are always best, but if you don't have any on hand, frozen vegetables can be a good substitute.
- Don't Overcook the Vegetables: Vegetables should be cooked until they are tender-crisp, but not mushy. Overcooked vegetables will lose their flavor and nutrients.
- Add Herbs and Spices: Herbs and spices can add a lot of flavor to your vegetable melange. Some good options include basil, oregano, thyme, rosemary, garlic, and onion powder.
- Serve Immediately: Vegetable melange is best served immediately after it is cooked. This will help to preserve the flavor and texture of the vegetables.
Conclusion:
Vegetable melange is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be used as a side dish or main course. With a little planning and preparation, you can easily make a delicious vegetable melange at home.
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