E Armata Blog Images 2 1080x500

Roasted Fall Vegetable Salad

Avatar for Team PPRAnimal

Recipe courtesy of https://allrecipes.com

Ingredients for Roasted Fall Vegetable Salad

  • 2 cups halved Brussels sprouts (10 ounces)
  • 2 cups coarsely chopped butternut squash
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1 red onion, cut into 3/4-inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh herbs, such as parsley or chives
  • 1 small clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons pepitas (pumpkin seeds), toasted

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.

  2. Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.

  3. Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.

  4. Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.

    E Armata Blog Images 6 1080x500

    Perfect Potato Soup

    Avatar for Team PPRAnimal

    Recipe courtesy of https://allrecipes.com

    Ingredients for Perfect Potato Soup

    • 6 russet potatoes, peeled and cut into 1/2-inch cubes
    • 5 slices bacon, cut into 1/2-inch pieces
    • 3 tablespoons butter
    • 2 stalks celery, cut into 1/4-inch slices
    • ½ large onion, diced small
    • 20 baby carrots, cut into 1/4-inch pieces
    • 2 teaspoons kosher salt, divided
    • 1 ½ teaspoons freshly ground black pepper, divided
    • 3 tablespoons all-purpose flour
    • 2 cups half-and-half
    • 1 ½ cups chicken broth
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon cayenne pepper
    • 1 dash ground nutmeg
    • 4 green onions, finely sliced
    • 1 dash paprika, or to taste

    Instructions

    1. Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
    2. Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
    3. Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
    4. Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
    5. Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
    E Armata Blog Images 37 1080x500

    Eggplant Parmesan

    Avatar for Team PPRAnimal

    Recipe courtesy of https://allrecipes.com

    Ingredients for Eggplant Parmesan

    • 3 large eggplant, peeled and thinly sliced
    • 2 large eggs, beaten
    • 4 cups Italian seasoned bread crumbs
    • 6 cups marinara sauce, divided
    • 1 (16 ounce) package mozzarella cheese, shredded and divided
    • ½ cup grated Parmesan cheese, divided
    • ½ teaspoon dried basil

    Instructions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
    3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
    4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
    5. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
    6. Bake in the preheated oven until golden brown, about 35 minutes.
    7. Serve hot and enjoy!
    E Armata Blog Images 36 1080x500

    All-American Trifle

    Avatar for Team PPRAnimal

    Recipe courtesy of https://allrecipes.com

    Ingredients for All-American Trifle

    • 3 pounds fresh strawberries, hulled and sliced
    • ¼ cup white sugar or to taste
    • 1 quart heavy cream
    • 1 (6 ounce) container lemon yogurt
    • 1 (3.3 ounce) package instant white chocolate pudding mix
    • 2 tablespoons coconut-flavored rum, or to taste, divided (Optional)
    • 2 (16 ounce) prepared pound cakes, cubed
    • 2 pints fresh blueberries, or as needed

    Instructions

    1. Gather all ingredients.
    2. Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
    3. Chill a large metal mixing bowl and beaters from an electric mixer.
    4. Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
    5. Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
    6. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
    E Armata Blog Images 31 1080x500

    Peppers Roasted with Garlic, Basil, and Tomatoes

    Avatar for Team PPRAnimal

    Recipe courtesy of https://allrecipes.com

    Ingredients for Peppers Roasted with Garlic, Basil, and Tomatoes

    • olive oil-flavored cooking spray
    • 1 green bell pepper, halved and seeded
    • 1 red bell pepper, halved and seeded
    • 1 yellow bell pepper, halved and seeded
    • 1 pint cherry tomatoes, halved
    • ½ cup chopped fresh basil
    • 8 cloves garlic, thinly sliced
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon herb vinegar, or to taste

    Instructions

    1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish with olive oil-flavored cooking spray.
    2. Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
    3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
    E Armata Blog Images 26 1080x500

    Asparagus, Cucumber, and Tomato Salad with Sesame Soy Vinaigrette

    Avatar for Team PPRAnimal

    Recipe courtesy of https://allrecipes.com

    Ingredients for Asparagus, Cucumber, and Tomato Salad with Sesame Soy Vinaigrette

    • 1 pound asparagus, tough ends trimmed and cut into bite-sized pieces
    • 1/4 cup seasoned rice vinegar
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon white sugar
    • 1 English cucumber, halved lengthwise and cut into 1/4-inch thick slices
    • 1 pint grape tomatoes, halved

     

    Instructions

    1. Bring a large pot of lightly salted water to a boil, add asparagus, and cook uncovered until bright green and just tender, 1 to 2 minutes. Thick asparagus spears may take just a bit longer.
    2. Transfer asparagus with a large slotted spoon to a bowl of ice water for a few minutes to stop the cooking. Drain well and pat dry with a paper towel.
    3. Meanwhile, for dressing, combine vinegar, soy sauce, sesame oil, and sugar in a small bowl. Whisk until well mixed combined.
    4. Place asparagus, cucumbers, and tomatoes in a large bowl. Drizzle dressing over the veggies, and toss gently until well coated.