#veggiesandgrains

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Lynn Dugan

Jun 17, 2019

Roasted Eggplant and Tomato Dip

This recipe boasts flavors from the Middle East that can be made in any kitchen. It's a creamy savory dip with fresh flavors that leave your tastebuds dancing and can be shared at a party or simply enjoyed at home. Especially at a summer farmer's market, the eggplant, tomatoes and parsley are easy to grab. Just writing about this recipe makes me hungry to make it again soon! Roasted Eggplant and Tomato Dip (makes about 2 cups) 2 eggplants 6 cloves garlic 1/2 teaspoon sea sa

Lynn Dugan

Nov 17, 2018

Provençal Vegetable Gratin

This Thanksgiving, are you looking for a side dish that will impress but its prep is straightforward and has a delicious finish? You have found it here! This dish originally caught my eye when I was looking for regional recipes after a late summer trip to Provence, France. Food in Provence is simple, fresh and delicious. Provençal Vegetable Gratin represents the region and its flavor well. Enjoy! This recipe was inspired by Saveur. Provencal Vegetable Gratin (serves 6-8 s

Roasted Brussels Sprouts and Butternut Squash with Molasses and Poms

Lynn Dugan

Nov 29, 2016

Roasted Brussels Sprouts and Butternut Squash with Molasses and Poms

Beautiful and delicious! This easy roasted pan of veggies is perfect for a holiday dinner or just family night. It can also be doubled to feed a dozen- simply divide doubled ingredients onto two baking sheets. And, if pomegranates are not in season, you can substitute dried cranberries. They, too, will add the right pop of red! Roasted Brussels Sprouts and Butternut Squash with Molasses and Poms (serves 6) @myplate2yours 1 pound diced butternut squash 1 pound Brussels spr

Lynn Dugan

Aug 1, 2015

Mexican Creamed Corn

Are you looking for an easy side dish with fabulous flavor? You’ll find it here, a recipe adapted from Martha Stewart Living’s Meatless cookbook. To cut the extra fat and calories, the recipe calls for non-fat yogurt instead of the traditional mayonnaise typically used in this dish. You’ll find it does not cut the flavor...YUMMY! Mexican Creamed Corn (serves 4) Adapted from Martha Stewart Living’s Meatless ©myplate2yours 2 tablespoons olive oil 1 jalapeño, finely chopped (

Roasted Asparagus with with Creamy Yogurt Ranch Dressing

Lynn Dugan

May 22, 2015

Roasted Asparagus with with Creamy Yogurt Ranch Dressing

My family always enjoys roasted asparagus for a quick side dish. We eat it right from the oven or drizzled with balsamic glaze. And now, thanks to a recipe from Midwest Dairy, we are also enjoying our roasted asparagus topped with delicious Chive Yogurt Ranch Dressing. This healthier ranch dressing is very versatile. Try the leftovers as the dressing for a salad made with cucumber and tomatoes (Combine 1 peeled and sliced cucumber with 1 cup halved cherry tomatoes in a

Lynn Dugan

Nov 13, 2014

Homemade Whole Grain Crackers

It is often difficult to find tasty, pre-packaged, whole grain crackers. That’s why I am excited to share this recipe with you! It is amazingly easy (trust me!) and there are so many variations to try: cheese, herbs, spices, nuts and seeds. These will be a perfect addition to any favorite dips or spreads you may be bringing to parties this season. Be ready to impress your friends! I have also provided a gluten-free version of this recipe (see parenthesis) that my friend S

Lynn Dugan

Oct 13, 2014

Tuscan Quinoa Casserole

What I love about this dish is the hefty load of veggies that are nicely and flavorfully incorporated into this casserole. Serve it as a main dish or as a side. It works well in both roles! Tuscan Bean and Vegetable Quinoa Casserole (serves 6) ©myplate2yours 1-1/2 cups quinoa, dry 2 tablespoons olive oil 2 cloves garlic, minced 15 ounce can chickpeas (Garbanzo beans), rinsed and drained 1 zucchini, diced 2 bell peppers; 1 red and 1 yellow, diced 1 large carrot, diced (or 1

Lynn Dugan

Jun 11, 2014

Potato Au Gratin with Sun Dried Tomato

Every few months, I set aside a day to develop new recipes and yesterday’s work on a potato salad left me with extra. What to do with 2 pounds of leftover cooked potatoes? I tried a new au gratin with great success- everyone loved it! I won’t wait for 2 pounds of leftover potatoes next time since I’m making it again soon! Potato au Gratin with Sun Dried Tomato (serves 6) ©myplate2yours 2 pounds cooked* red or Yukon gold potatoes, unpeeled and cut into slices 2 ounces sun d

Lynn Dugan

Jun 2, 2014

Arugula Walnut Pesto

We all know it’s important to keep leafy greens in our diets, but if you’re getting tired of kale and spinach, it might be time to try arugula! My family and I have found Arugula Walnut Pesto. YUM! It has a depth of flavor that works well with pasta. And if you are looking for even more recipes with arugula, spinach or kale, you can find them using this site’s search button! Arugula-Walnut Pesto (adapted from Fresh Cooking 2012) ©myplate2yours 4 ounces arugula (5 cups, lig

Lynn Dugan

Mar 18, 2014

Roasted Butternut Squash Pasta Bowl

I’ve made this dish several times. Last night, my kids asked me why I haven’t shared it. I guess it’s because I never had a picture of the finished recipe…so I snapped this photo right in the middle of dinner! The butternut squash develops a nice sweetness when roasted which complements the fresh spinach and roasted onions. The parmesan cheese brings all the flavors together. It’s so YUMMY! It’s so EASY! Roasted Butternut Squash Pasta Bowl (serves 6) ©myplate2yours 1 pou

Lynn Dugan

Mar 12, 2014

Broiled Asparagus with Balsamic Vinegar

Broiled Asparagus with Balsamic Vinegar boasts a taste of spring, a terrific nutritional profile (especially rich in fiber, folate, and vitamin K), and compliments many main dishes as a tasty side. From the time you grab the asparagus from your fridge, this dish will be on the table in less than 10 minutes. Broiled Asparagus with Balsamic Vinegar ©myplate2yours 1 bunch asparagus spears, washed and trimmed of woody end (1-2 inches cut from bottom) Olive oil, salt and freshly

Lynn Dugan

Jan 15, 2014

Apple Oatmeal Muffins

Oatmeal muffins are not only delicious, but they are also filling. I am excited to share this gluten-free recipe! These yummy muffins freeze well so I often double the recipe. Apple-Oatmeal Muffins (makes 12 muffins) ©myplate2yours 2 cups gluten-free quick cooking oats 3/4 cup brown rice flour (if you don’t need to make these gluten free, use all-purpose flour instead) 1/2 cup firmly packed brown sugar 2 teaspoons baking powder 1/2 teaspoons cinnamon 1/2 teaspoon salt 2/3 cu

Lynn Dugan

Nov 21, 2013

Sweet and Savory Wild Rice Bake

Abraham Lincoln declared Thanksgiving a national holiday in 1863. Sharing a meal of thanks with family and friends is a cherished tradition that keeps our nation truly special. In the tradition of sharing, I’ve got a recipe for you! What makes Sweet and Savory Wild Rice Bake unique is that it satisfies many different needs at your holiday table: it’s vegan, gluten-free, nut-free, and very tasty! It’s the dish I’m bringing to my family’s feast. Happy Thanksgiving! Sweet

Lynn Dugan

Nov 3, 2013

Baked Sweet Potato Fries

A little sweet and a little spicy, Baked Sweet Potato Fries are a deliciously easy side dish. Rich in vitamin A and fiber, these homemade fries are also a nutritional hit! They pair very well with my Mini Turkey Burgers. I do hope your family enjoys them like mine! Baked Sweet Potato Fries (serves 6) ©myplate2yours 3 sweet potatoes, peeled and sliced into 1/4 inch strips 2 tablespoons cornstarch 1-1/2 tablespoons (1 tablespoon plus 1-1/2 teaspoons) olive oil 1 teaspoon each

Lynn Dugan

Aug 15, 2013

Sweet Sunflower Muffins

We love muffins! When made with whole grain and fruit or nuts, they are great for breakfast or snacks. Our long-time favorite is Oatmeal Blueberry and I usually double the recipe so I always have enough to freeze. Recently, I was in search of a new favorite. Sweet Sunflower Muffins are great! They are high in protein (5 grams) and are made with whole wheat flour. It is great to have these easy, freezable muffins on hand for busy mornings and for after school snacks. Swee

Lynn Dugan

Jul 3, 2013

Festive Barley Salad

This salad is super easy and also travels well! If desired, it can be made a day ahead and chilled. All it may need is a little extra dressing, a toss and it’s ready to serve. Also, it is very versatile. It can be made with other whole grains like brown rice or quinoa (for gluten-free versions) or orzo pasta. Just substitute 3 cups of cooked grain/pasta for the barley in this recipe. Festive Barley Salad (adapted from barleyfoods.org) 3 cups cooked pearled barley (pearled

Lynn Dugan

Apr 25, 2013

Sweet Rhubarb Muffins

The first sighting of fresh rhubarb in your local market is a sign of spring. Are you wondering if rhubarb is a fruit or a vegetable? I was, too, and found that technically, rhubarb is considered a vegetable. But since 1947, it’s been called a fruit in the U.S. when a New York court decided that since it was being used as a fruit it should be counted as a fruit. Regardless of whether it is a fruit or a vegetable, I encourage you to try these muffins. Typically I am used to

Brussels Sprouts with Mushrooms and Bacon

Lynn Dugan

Nov 14, 2012

Brussels Sprouts with Mushrooms and Bacon

Like many of my recipes, the recipe for this veggie side dish was developed one night when I opened my fridge to use what I had ‘on hand’. Well, the turkey bacon, portobello mushrooms, and a stalk of brussels sprouts (recently purchased at Trader Joe’s because I think the stalks are so cool) were all in the fridge. The tasty outcome, Brussels Sprouts with Mushrooms & Bacon, will be made again at my house! Brussels Sprouts with Mushrooms & Bacon (serves 6) ©myplate2yours 1-1

Lynn Dugan

Oct 24, 2012

Festive Moroccan Couscous

It’s true…rice is my ‘go-to’ grain; I prepare it for my family once or twice a week. Recently, I have been exploring other grains. This versatile recipe uses whole grain couscous but can easily be made with quinoa or barley. The finished dish is quite colorful. Festive Moroccan Couscous (serves 4-6) ©myplate2yours 1 tablespoon olive oil 1 small sweet onion, finely chopped 1 carrot, peeled and finely chopped 1 stalk celery, finely chopped 3/4 cup frozen peas, thawed 3/4 cup c

Lynn Dugan

Oct 12, 2012

Edamame Salad with Corn and Quinoa

The salad is versatile and can be used both as a main and side dish. It is rich in plant protein containing both edamame and quinoa which contributes about 7 grams of protein in each 1/2 cup serving. That’s what I call a power salad! This recipe was adapted from http://www.eatwelllivingthin.wordpress.com Edamame Salad with Corn & Quinoa (makes approx. cups; 4 main dish or 8 side dish servings) ©myplate2yours 2 cups frozen, shelled edamame (defrosted) 1 cup corn (from fresh

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MyPlate2Yours

Registered Dietitian /Author/ Chef