45 ahead vegetable Recipes

olive oil or 1/2 oz vegetable oil, peeled chopped carrots, chopped yellow onions, chopped red bell pepper, minced garlic, ground turkey or 5 -6 oz chicken, fennel seed, fresh thyme, fresh rosemary, fresh sage, lemon pepper, soy sauce, balsamic vinegar, kosher salt, frozen green pea, grated low-fat cheddar cheese, grated parmesan cheese or 2 -3 oz romano cheese, mashed potatoes (made ahead with reduced fat milk, horseradish or garlic, butter buds, white pepper and salt)

lukewarm water (85of to 95of), active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version), warm whole milk (105of to 115of), honey, salt, unsalted butter, melted, cooled slightly, whole wheat flour, rye flour, oat bran, unsweetened cocoa powder, bread flour, raisins, chopped walnuts, nonstick vegetable oil spray

chicken breasts, cubed (i try to make ahead or use leftovers!), frozen mixed vegetables, cornstarch, milk, butter, salt, black pepper, plain flour, salt, oil, water

macintosh apples, peeled and cored, unsalted butter, divided, chopped fresh herb mix (recommended : a blend of sage, thyme, and rosemary), salt and freshly ground black pepper, disks pre-made pie dough , each 6-inches in diameter, grated extra-sharp cheddar cheese, divided, fresh fennel, thinly sliced, boned quail , breast bones removed, red wine, dried blueberries, vegetable oil, chicken stock, note : the croustade can be assembled up to a day ahead and baked to serving. the quail can be marinated for up to 12 hours prior to cooking.