vegetables « Eliot's Eats

A Movable Thanksgiving Feast for Food ‘n Flix

By Eliot, on November 22nd, 2017%

This month’s FnF film is Planes, Trains and Automobiles. Come along for the ride and to sample Garlic Confit Rubbed Roasted Turkey Breast, Cranberry-Apple Relish with Honey, Cheddar and Pepper Muffins, Rosemary Sweet Potatoes with Crispy Shallots, Ginger Green Beans, Massaged Kale Salad w/Pomegranate and Pumpkin Pie Oatmeal Bars. . . . → Read More: A Movable Thanksgiving Feast for Food ‘n Flix

Two Sheet Pan-Roasted Trifecta Vegetables

By Eliot, on May 21st, 2017%

Trying to get enough veggies into your diet? Here’s a simple and easy and quick way that will keep you in healthy colorful vegetables all week. The colors of this recipe prompted the title “trifecta.” Not only is it a beautiful dish, it’s also a win-win! . . . → Read More: Two Sheet Pan-Roasted Trifecta Vegetables

Veggies…the rest of the meal

By Eliot, on January 4th, 2017%

Healthy and delicious! Green Beans with Garlic and Mushrooms, Garlic Cauliflower with Sesame Seeds, and Red Wine Maple Glazed Carrots from a special holiday meal. . . . → Read More: Veggies…the rest of the meal

An Uncommon Surprise

By Eliot, on March 5th, 2016%

Find out what surprise was on my doorstep that made an otherwise crappy day very uncommonly good. . . . → Read More: An Uncommon Surprise

Healthy Eating: Roasted Carrots and Cauliflower (with a kick) #BloggerClue

By Eliot, on January 13th, 2016%

C.L.U.E. celebrates healthy eating for January. In honor of this month’s theme, I present TWO recipes to you today: Mediterranean Roasted Cauliflower (with garlic paste) and Honey-Roasted Sriracha Carrots. . . . → Read More: Healthy Eating: Roasted Carrots and Cauliflower (with a kick) #BloggerClue

Roasted Veggies (Part Quatre)

By Eliot, on August 12th, 2013%

Roasted veggies to round out a great smokin’ meal and a great cooking class with 3 Guys Smokin’. . . . → Read More: Roasted Veggies (Part Quatre)

Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)

By Eliot, on June 13th, 2012%

If you haven’t been keeping up, this is the third installment of some great recipes we learned at a recent cooking class. We attended a class at The Stock Pot’s Cooking School. Our instructor for the evening was Chef Grant from Tavern on Brady.

So far, I have featured his classic deviled eggs, balsamic roasted . . . → Read More: Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)