Tag: vegetables

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GRILLED VEGETABLE SALAD @KerrygoldUSA

INGREDIENTS

For the Dressing:

2 tablespoons Maple Syrup2 tablespoons balsamic vinaigrette1/3 cup Olive oil½ teaspoon crushed red pepper

For the Salad:2-4 tablespoons olive oil1 large bell pepper seeded and cut in quarters1 small red onion cut into chunks16 cherry tomatoes8 ounces whole mushrooms cut in half2 zucchinis cut in halfSalt and pepper6 cups mixed greens1 cup crumbled Kerrygold®

Skellig Cheese(about 3 ounces)

Instructions:

  1. To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
  2. Preheat the grill to medium high heat. 
  3. Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper. 
  4. Rub olive oil on zucchini halves and season with salt and pepper. 
  5. Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.  
  6. Remove from grill when cooked and set aside until ready to make the salad. 
  7. Slice grilled vegetables into large chunks that are the same size. 
  8. Add the mixed greens to a large bowl and top with prepared vegetables. 
  9. Add desired amount of dressing and toss to coat. 
  10. Sprinkle with crumbled Kerrygold® Skellig Cheese and serve. 

Recipe by Garnish with Lemon.

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Ginger, turmeric, & carrot soup with curried chickpeas @KerrygoldUSA

@KerrygoldUSA

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Warm, spiced soup brightens up any chilly day. https://kerrygoldusa.com/recipes/ginger-turmeric-carrot-soup-with-curried-chickpeas/…

Meal type: starters
 Product: Kerrygold Salted Butter
 Serves: 6 cups

Ingredients

For Soup:

2 tablespoons Kerrygold

Salted Butter

1 cup chopped onion

3 1/2 cups peeled, chopped carrots

2 teaspoons minced garlic

3 tablespoons minced fresh ginger

2 1/2 cups low-sodium vegetable broth

1 (14oz) can coconut milk

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons ground turmeric

Curried chickpeas

Chopped fresh cilantro

For Curried Chickpeas:

1 (14oz) can chickpeas, drained

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

Instructions:

For Soup:

  1. Melt Kerrygold Salted Butter in a large saucepan over medium heat. Add onion and carrots and cook until onions are translucent (about 5 minutes).
  2. Stir in garlic and ginger and cook for another minute.
  3. Stir in remaining soup ingredients and stir to combine. Allow soup to come to a boil and then reduce heat to medium low and cover.
  4. Cook for 35-40 minutes or until carrots are fork tender. Allow to cool slightly.
  5. Transfer soup to a blender in batches and puree until smooth (tip: be careful to only fill the blender jar to about 1/3 – 1/2 full. Secure the lid on the top and hold a dish towel over it to prevent the top from coming off during blending).
  6. Season soup to taste with additional salt and pepper, if needed.
  7. Top with curried chickpeas and fresh cilantro.

For Curried Chickpeas:

  1. Preheat the oven to 400 degrees F.
  2. Place drained chickpeas on a dish towel. Carefully blot them dry with another dish towel (the drier the chickpeas, the more they will crisp up in the oven). Discard and papery skins from the chickpeas.
  3. Pour chickpeas onto a baking sheet. Drizzle with olive oil and salt and gently stir them around so they are coated on all sides. Bake for 25 minutes.
  4. Remove pan from oven. Sprinkle chickpeas with curry, cumin and pepper. Stir to coat. Return pan to oven and cook for another 10-15 minutes or until chickpeas are crisp

NOTE: Roasted chickpeas will lose their crispness when stored. They are best enjoyed immediately after baking.

Recipe by Garnish with Lemon

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Grilled Vegetable Salad with Skellig Cheese @KerrygoldUSA

INGREDIENTS

For the Dressing:

2 tablespoons Maple Syrup

2 tablespoons balsamic vinaigrette

1/3 cup Olive oil½

teaspoon crushed red pepper

For the Salad:

2-4 tablespoons olive oil

1 large bell pepper seeded and cut in quarters

1 small red onion cut into chunks16 cherry tomatoes

8 ounces whole mushrooms cut in half

2 zucchinis cut in half

Salt and pepper

6 cups mixed greens1 cup crumbled Kerrygold®

Skellig Cheese(about 3 ounces)

Instructions:

  1. To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
  2. Preheat the grill to medium high heat. 
  3. Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper. 
  4. Rub olive oil on zucchini halves and season with salt and pepper. 
  5. Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.  
  6. Remove from grill when cooked and set aside until ready to make the salad. 
  7. Slice grilled vegetables into large chunks that are the same size. 
  8. Add the mixed greens to a large bowl and top with prepared vegetables. 
  9. Add desired amount of dressing and toss to coat. 
  10. Sprinkle with crumbled Kerrygold® Skellig Cheese and serve. 

Recipe by Garnish with Lemon.

Posted on

GRILLED VEGETABLE SALAD @KerrygoldUSA

INGREDIENTSFor the Dressing:2 tablespoons Maple Syrup2 tablespoons balsamic vinaigrette1/3 cup Olive oil½ teaspoon crushed red pepperFor the Salad:2-4 tablespoons olive oil1 large bell pepper seeded and cut in quarters1 small red onion cut into chunks16 cherry tomatoes8 ounces whole mushrooms cut in half2 zucchinis cut in halfSalt and pepper6 cups mixed greens1 cup crumbled Kerrygold®

Skellig Cheese(about 3 ounces)

Instructions:

  1. To assemble the dressing, place all ingredients in a small mason jar and shake to combine. Set aside until ready to use.
  2. Preheat the grill to medium high heat. 
  3. Thread red onions, tomatoes, peppers and mushroom halves on individual skewers, brush with olive oil and season with salt and pepper. 
  4. Rub olive oil on zucchini halves and season with salt and pepper. 
  5. Grill vegetables until as charred as desired, turning once during cooking. Tomatoes will grill in about 2 minutes per side. Bell pepper, zucchini, & mushrooms will grill in 3-4 minutes per side. Onions will grill in 4-5 minutes per side.  
  6. Remove from grill when cooked and set aside until ready to make the salad. 
  7. Slice grilled vegetables into large chunks that are the same size. 
  8. Add the mixed greens to a large bowl and top with prepared vegetables. 
  9. Add desired amount of dressing and toss to coat. 
  10. Sprinkle with crumbled Kerrygold® Skellig Cheese and serve. 

Recipe by Garnish with Lemon.