I don’t know about you but eating vegetables during the cooler months of the year can be more of a challenge in comparison to summer where a big bowl of salad is a staple on the table!
But what about all the lovely seasonal winter vegetables that can go perfectly on the side of any meal you make! As Dietitian’s we love to make dressings or condiments that can be drizzled over the top of cooked vegetables to make them even more delicious.
Here are our top 5 recipe ideas that can be made in advanced and stored in an air tight jar for up to a week ready for any vegetable side dish you prepare! It is life changing 🙂
Mustard Vinaigrette Recipe
· ¼ cup olive oil
· 1 tablespoon apple cider vinegar
· 1 teaspoon honey
· 1 teaspoon Dijon Mustard
Shake ingredients together in a sealed jar and drizzle over roasted brussel sprouts and carrots alongside roasted chicken and cousous
Green Herb Recipe
· 1 cup mint leaves
· ½ cup parsley leaves
· 2 tablespoon lemon juice
· 3 tablespoon olive oil
Blend ingredients till the herbs are finely chopped and drizzle over a kale, fennel and roasted pumpkin salad
Tahini and Lemon Recipe
· 1/3 cup orange juice
· 2 tablespoon tahini
· 1 tablespoon water
· 1 clove of garlic crushed
· 1 teaspoon honey
Shake ingredients together in a sealed jar and drizzle over roasted cauliflower, carrot and capsicum alongside lamb chops
Mint and Yoghurt Recipe
· ½ cup Greek yoghurt
· 2 tablespoon mint leaves, finely chopped
· ¼ cup lemon juice
· ½ teaspoon grated lemon rind
· 1 garlic cloves, crushed
Shake ingredients together in a sealed jar and drizzle over grilled eggplant, zucchini and asparagus alongside beef meatballs
Japanese Recipe
· 1 tablespoon rice wine vinegar
· 2 teaspoons toasted sesame seeds
· 2 tablespoon mirin
· 2 tablespoon tamari
· ½ teaspoon wasabi
· 1 garlic clove, crushed
Shake ingredients together in a sealed jar and drizzle over finely sliced carrot, cucumber, radish and spinach leaves alongside smoked salmon and rice
Enjoy Tatiana 🙂
Ashleigh Brunner
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