Carrots and Cauliflower on May, 2024: Carrots, Cauliflower and Broccoli?

May, 2024 is Carrots and Cauliflower 2024. Roasted Carrot and Cauliflower Soup with Whole Wheat Garlic Herb ... carrots and cauliflower in

Carrots, Cauliflower and Broccoli?

Tortellini-Vegetable Toss --


1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)

1 (16 ounce) package frozen filled tortellini, cooked and drained


Heat the pasta sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

Put the tortellini in a large serving bowl. Pour the vegetable mixture over the tortellini. Toss to coat.


Wicked Garlic Tofu Saute --


1 tablespoon olive oil

1 (14 ounce) package firm tofu, drained and cubed

1 (16 ounce) package frozen broccoli, carrots and cauliflower

1/4 cup oyster sauce

6 cloves garlic, crushed or to taste

1/3 cup chicken broth


Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.

Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.


Linguine with Chicken and Sauteed Vegetables --


1/2 cup vegetable oil

10 cloves garlic, finely chopped

1 (12 ounce) package uncooked linguine pasta

salt to taste

1/2 cup chopped broccoli

1/2 cup chopped cabbage

1/2 cup shredded carrots

1/2 cup chopped cauliflower

2 tablespoons diced green onions

1 pound chicken tenders, cut into bite-size pieces

3 1/2 tablespoons soy sauce

salt and pepper to taste

1 cup chopped cilantro

4 lime wedges


Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.

Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.

Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.

Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.


Easy Marinated Vegetables --


1 1/2 cups broccoli florets

1 1/2 cups cauliflower florets

1 green bell pepper, cut into 1 inch pieces

1 cucumber - peeled, seeded and chopped

1 carrot, coarsely chopped

1/4 cup Italian-style salad dressing


Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.

Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.


Asian Chicken Pasta Salad --


8 ounces rotelle pasta

5 boneless chicken breast halves, cooked and cut into bite-sized pieces

5 tablespoons vegetable oil

1 teaspoon salt, divided

2 carrots, sliced diagonally

1/2 pound fresh mushrooms, quartered

1/2 head broccoli, cut into florets

1/2 head cauliflower, broken into small florets

1/4 cup water

1 bunch green onions, chopped

2 tablespoons soy sauce

3 tablespoons sesame oil


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.

In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.

Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.

Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Carrots, White Rice, and Cauliflower?

Carrots, White Rice, and Cauliflower?

It'll be bland. Cook the rice in chicken broth (or veggie broth) and add a few cloves of chopped sauteed garlic to the carrots & cauliflower. Unless you want to do a curry...

the botanical names for pig,carrot,cauliflower,pepper,tomato,maize,rice,cassava,gardenegg,andhen?

the botanical names for pig,carrot,cauliflower,pepper,tomato,maize,rice,cassava,gardenegg,andhen?

pig: Sus scrofa

carrot: Daucus carota

Cauliflower: Brassica oleracea

Pepper: Capsicum annuum

Cherry pepper: Piper nigrum

Holidays also on this date Wednesday, May 1, 2024...