Vegetable Recipes

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2008-10-28T19:55:50Z

h2. Hearst Ranch Vegetable Recipes h3. Dried Sauteed Mushrooms *Ingredients* Fresh mushrooms, as many as desired * 1 tsp. butter * 1 tsp. coarse ground garlic powder * 1 1/2 tsp. sea salt *Directions* 1. Slice mushrooms medium-thin 2. Melt butter in a hot pan. 3. Add mushrooms. 4. Add salt. 5. Dust mushrooms with garlic powder 6. Saute about 5-10 minutes, stirring often until mushrooms start to roast on the outside and begin to turn darker in the middle. 7. Serve right out of the pan for best results. <hr> <img src="/publisher_page_images/0000/0067/recipes_sauteedCarrots.jpg" class= "float_right" title="Sauteed Baby Carrots" alt="Sauteed Baby Carrots" /> h3. Hearst Ranch Sauteed Baby Carrots *Ingredients* * 3 pounds baby carrots * 3 tablespoons olive oil * 3 garlic cloves, crushed * Salt and freshly ground black pepper to taste * 1 1/2 tablespoons chopped Italian parsley *Directions* 1. Wash and trim the baby carrots. 2. Heat the oil in a large skillet, add the garlic, and sauté over medium high heat for a minute. 2. Add the carrots, cover the skillet, reduce the heat to medium, and cook for 5-10 minutes. 3. Check occassionally, being vigilant not to overcook the carrots. 4. add salt ad pepper to taste 5. Sprinkle with chopped parsley immediately before serving. <hr> <img src="/publisher_page_images/0000/0068/recipes_sauteedGreenBeans.jpg" class= "float_right" title="Sauteed Green Beans" alt="Sauteed Green Beans" /> h3. Hearst Ranch Sauteed Green Beans *Serves 4* *Ingredients* * 1 pound green beans, washed, trimmed, and tipped * 2 tablespoons Hearst Ranch Extra Virgin Olive Oil * 2 tablespoons minced fresh garlic * Salt and pepper to taste * 1-1/2 teaspoons dried Herbes de Provence * Water as needed 1. Heat skillet over high heat. 2. Add the olive oil. 3. Add the beans, salt and pepper. 4. Sauté approximately 2-5 minutes, until beans start to turn golden. 5. Add garlic and Herbes de Provence; sauté another minute. 6. Add a touch of water, just enough to moisten the mix (about 2 1/2 to 3 tablespoons). 7. Cover, reduce heat to medium, and cook until beans are the desired tenderness (approximately 15-20 minutes). 8. Uncover and cook until moisture dissipates. <hr> <img src="/publisher_page_images/0000/0069/recipes_roastedBrusselSprouts.jpg" class= "float_right" title="Roasted Brussel Sprouts" alt="Roasted Brussel Sprouts" /> h3. Hearst Ranch Roasted Brussel Sprouts *Serves 4* *Ingredients* * 1 pound Brussels sprouts * 2 1/2 tablespoons Hearst Ranch extra Virgin Olive Oil * Sea salt to taste (about 1/2-3/4 teaspoon) * Freshly ground black pepper to taste *Directions* Preheat oven to 400 degrees F. 1. Wash the sprouts and trim the ends, removing any leaves that don’t look wholesome. 2. Halve the sprouts and toss them in a bowl with the olive oil, salt and pepper. 3. Arrange the sprouts face-down on a cookie sheet 30 to 40 minutes, until crisp on the outside and browned on the bottom. 4. Check the sprouts every 10 minutes, shaking the pan to ensure that the sprouts brown evenly. 5. Serve immediately, adding more salt and pepper if necessary.

<h2>Hearst Ranch Vegetable Recipes</h2> <h3>Dried Sauteed Mushrooms</h3> Ingredients Fresh mushrooms, as many as desired <ul> <li>1 tsp. butter</li> <li>1 tsp. coarse ground garlic powder</li> <li>1 1/2 tsp. sea salt</li> </ul> Directions 1. Slice mushrooms medium-thin 2. Melt butter in a hot pan. 3. Add mushrooms. 4. Add salt. 5. Dust mushrooms with garlic powder 6. Saute about 5-10 minutes, stirring often until mushrooms start to roast on the outside and begin to turn darker in the middle. 7. Serve right out of the pan for best results. <hr> <img src="/publisher_page_images/0000/0067/recipes_sauteedCarrots.jpg" class= "float_right" title="Sauteed Baby Carrots" alt="Sauteed Baby Carrots" /> <h3>Hearst Ranch Sauteed Baby Carrots</h3> Ingredients <ul> <li>3 pounds baby carrots</li> <li>3 tablespoons olive oil</li> <li>3 garlic cloves, crushed</li> <li>Salt and freshly ground black pepper to taste</li> <li>1 1/2 tablespoons chopped Italian parsley</li> </ul> Directions 1. Wash and trim the baby carrots. 2. Heat the oil in a large skillet, add the garlic, and sauté over medium high heat for a minute. 2. Add the carrots, cover the skillet, reduce the heat to medium, and cook for 5-10 minutes. 3. Check occassionally, being vigilant not to overcook the carrots. 4. add salt ad pepper to taste 5. Sprinkle with chopped parsley immediately before serving. <hr> <img src="/publisher_page_images/0000/0068/recipes_sauteedGreenBeans.jpg" class= "float_right" title="Sauteed Green Beans" alt="Sauteed Green Beans" /> <h3>Hearst Ranch Sauteed Green Beans</h3> Serves 4 Ingredients <ul> <li>1 pound green beans, washed, trimmed, and tipped</li> <li>2 tablespoons Hearst Ranch Extra Virgin Olive Oil</li> <li>2 tablespoons minced fresh garlic</li> <li>Salt and pepper to taste</li> <li>1-1/2 teaspoons dried Herbes de Provence</li> </ul> <ul> <li>Water as needed</li> </ul> 1. Heat skillet over high heat. 2. Add the olive oil. 3. Add the beans, salt and pepper. 4. Sauté approximately 2-5 minutes, until beans start to turn golden. 5. Add garlic and Herbes de Provence; sauté another minute. 6. Add a touch of water, just enough to moisten the mix (about 2 1/2 to 3 tablespoons). 7. Cover, reduce heat to medium, and cook until beans are the desired tenderness (approximately 15-20 minutes). 8. Uncover and cook until moisture dissipates. <hr> <img src="/publisher_page_images/0000/0069/recipes_roastedBrusselSprouts.jpg" class= "float_right" title="Roasted Brussel Sprouts" alt="Roasted Brussel Sprouts" /> <h3>Hearst Ranch Roasted Brussel Sprouts</h3> Serves 4 Ingredients <ul> <li>1 pound Brussels sprouts</li> <li>2 1/2 tablespoons Hearst Ranch extra Virgin Olive Oil</li> <li>Sea salt to taste (about 1/2-3/4 teaspoon)</li> <li>Freshly ground black pepper to taste</li> </ul> Directions Preheat oven to 400 degrees F. 1. Wash the sprouts and trim the ends, removing any leaves that don’t look wholesome. 2. Halve the sprouts and toss them in a bowl with the olive oil, salt and pepper. 3. Arrange the sprouts face-down on a cookie sheet 30 to 40 minutes, until crisp on the outside and browned on the bottom. 4. Check the sprouts every 10 minutes, shaking the pan to ensure that the sprouts brown evenly. 5. Serve immediately, adding more salt and pepper if necessary.

Vegetables

The Hearst Ranch store sells free-range, grass-fed and finished beef, gourmet-style beef jerky, olive oils, vinegars, ketchups, bread dippers and branded apparel.

free-range, grass-fed beef, grass-finished beef, steaks, hearst ranch

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false

true

daily

0.5

2008-11-13T17:58:26Z

vegetable-recipes