Veggie Ribbon Pie Recipe By Tasty

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VEGGIE RIBBON PIE RECIPE BY TASTY



Veggie Ribbon Pie Recipe by Tasty image

Here's what you need: zucchinis, carrots, yellow squashes, dried thyme, dried oregano, salt, black pepper, grated parmesan cheese, extra virgin olive oil, whole wheat flour, unsalted butter, coconut oil, salt, water

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

2 zucchinis
2 carrots
2 yellow squashes
1 teaspoon dried thyme
1 teaspoon dried oregano
salt, to taste
black pepper, to taste
2 tablespoons grated parmesan cheese
extra virgin olive oil, for drizzling
1 ½ cups whole wheat flour
6 tablespoons unsalted butter, cubed, cold
4 tablespoons coconut oil, cubed, slightly chilled
salt, to taste
3 tablespoons water, iced

Steps:

  • Preheat oven to 400°F (200°C).
  • Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.
  • In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.
  • Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.
  • Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides.
  • Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.
  • Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.
  • Bake for 30-35 minutes, until the crust has set and the cheese has melted.
  • Allow the pie to cool for at least 20 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 17 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams

VEGETABLE RIBBONS



Vegetable Ribbons image

Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! -Patty Singstock, Racine, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided

Steps:

  • Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY



Rainbow Veggie And Pesto Tart Recipe by Tasty image

Here's what you need: fresh basil, pine nuts, vegetarian parmesan cheese, garlic, olive oil, ricotta cheese, salt, pepper, medium zucchinis, medium yellow squashes, large carrots, large eggplant, butter, puff pastry, rice, dried oregano

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

3 cups fresh basil
¾ cup pine nuts
¾ cup vegetarian parmesan cheese
3 cloves garlic
¾ cup olive oil, divided
½ cup ricotta cheese
salt, to taste
pepper, to taste
2 medium zucchinis
2 medium yellow squashes
4 large carrots
1 large eggplant
1 tablespoon butter
1 sheet puff pastry, thawed
2 cups rice, uncooked
½ teaspoon dried oregano

Steps:

  • Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
  • Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
  • Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
  • Preheat the oven to 350°F (180°C).
  • Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
  • Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
  • Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
  • Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
  • Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
  • Spread the ricotta pesto mixture evenly on the bottom of the tart.
  • Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
  • Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
  • Bake for 35-40 minutes, until the veggies are tender.
  • Let cool for a few minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 837 calories, Carbohydrate 57 grams, Fat 62 grams, Fiber 6 grams, Protein 16 grams, Sugar 8 grams

VEGETABLE RIBBON PASTA



Vegetable Ribbon Pasta image

Make and share this Vegetable Ribbon Pasta recipe from Food.com.

Provided by That is Dr House to

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 small zucchini
2 small summer squash
1 tablespoon olive oil
1 leek
1 garlic clove, minced
1 green bell pepper
1 yellow bell pepper
1/2 cup low sodium vegetable broth
8 ounces fettuccine
2 ounces reduced fat neufchatel cheese
2 tablespoons skim milk
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
  • Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
  • Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
  • Cook the pasta in a large pot of boiling water until just tender then drain.
  • Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
  • Add pasta, toss and place on serving dish.
  • Note times is active and passive not prep and cooking.
  • Use young squash for less seeds.

BLUE RIBBON APPLE CRUMB PIE



Blue Ribbon Apple Crumb Pie image

Delicious and easy! No rolling out the pie crust!

Provided by Danielle W

Categories     Apple Desserts

Time 1h15m

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup vegetable oil
3 tablespoons milk
2 teaspoons white sugar
½ teaspoon salt
¼ cup white sugar
1 pinch ground cinnamon, or to taste
6 Golden Delicious apples, peeled and sliced
1 cup all-purpose flour
½ cup packed dark brown sugar
½ cup cold butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
  • Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
  • Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
  • Bake in preheated oven until golden and bubbly, about 45 minutes.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 63.7 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 236.1 mg, Sugar 31.9 g

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