VIDEO: Dinner on the Fly: A Trio of 15-Minute Meals Starring PA Veggies

July 5, 2018

Cooking a wholesome, veggie-packed meal doesn’t need to take all night. With a little bit of planning, you can have a nutritious dinner on the table in fifteen minutes flat. Whether it’s zucchini noodles (“zoodles”), veggie wraps or a burrito bowl you’re craving, we’ve got recipes to help make these meals come together quickly, so you can spend less time in the kitchen and more time around the table with your family and friends.

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Creamy Garlic Parmesan Zoodles

What You’ll Need:
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 4 ounces cream cheese
  • 2–3 tablespoons milk
  • 1/4 cup Parmesan cheese
  • 4–5 medium zucchini, spiralized
  • 1/4 cup fresh basil leaves, torn
  • Salt and pepper, to taste
  • Sliced cherry tomatoes, optional
How to Make:
  1. In a large pan, melt butter over medium-low heat. Then add minced garlic.
  2. Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
  3. Allow the cream cheese to melt and start forming a simple sauce. Then, add the basil leaves and season with salt and pepper, to taste.
  4. Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
  5. Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted. If using, toss in sliced cherry tomatoes, and toss to coat with sauce.

Asian Veggie Lettuce (or Collard Greens) Wraps

What You’ll Need:
  • 1 bunch of collard greens or medium-size head leafy lettuce, rinsed and dried
  • 1 large red bell pepper
  • 1 large carrot
  • 1 medium cucumber
  • 1 (12-ounce) package extra-firm tofu, drained and dried
  • 1 bunch of cilantro, chopped
  • Peanut Sauce
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • Coconut oil
How to Make:
  1. To make the peanut sauce, place the honey, peanut butter and soy sauce in a small bowl and whisk to combine. Set aside.
  2. Thoroughly coat grill pan with coconut oil. Grill tofu for 5 minutes on each side, or until crispy. Remove from heat and slice into strips.
  3. To prepare vegetables, use a julienne peeler, creating vegetable “noodles” out of carrots and cucumbers.
  4. Cut bell pepper, remove seeds and slice into matchsticks.
  5. Layer tofu, bell pepper, carrots, cilantro and cucumber in lettuce leaves or collard greens, drizzle with peanut sauce and roll up! Use toothpicks to secure leaves, if necessary.
  6. Serve the veggie wraps with extra peanut sauce for dipping.

Veggie Burrito Bowls

What You’ll Need:
  • 1 1⁄2 cups canned black beans, rinsed and drained
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon granulated garlic
  • 1 cup cooked brown rice (or any whole grain, like quinoa or buckwheat)
  • 1 tomato, diced
  • 1/4 cup red onion, diced
  • Juice of half a lime
  • 1 tablespoon cilantro, chopped
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup corn kernels
  • 1/2 cup roasted butternut squash, cubed
  • 1/2 cup radish or cucumber, chopped or sliced
  • 1/2 cup fresh kale, thinly sliced
  • 1/2 avocado, sliced
  • 1–2 cups leafy greens, like lettuce, arugula or spinach
How to Make:
  1. In a small saucepan, heat black beans over medium heat. Stir in spices and rice until combined and heated through.
  2. To make the salsa, stir together tomato, onion, lime juice and cilantro in a small bowl. Set aside.
  3. Spoon rice and beans into the bottom of two serving bowls. Top with remaining veggies and tomato salsa. Enjoy.
Expert Tips:
  1. When preparing grains for other meals, batch cook a large quantity and refrigerate or freeze leftovers. That way, you’ll always have rice, quinoa, etc. ready to go for quick bowls or grain salads.
  2. When making collard wraps, use the biggest, greenest leaves of the bunch, with no tears or discoloration. If you have time, soak the leaves in a bath of warm water and a splash of white vinegar to clean them and make them more flexible for rolling. Be sure to trim off any large or protruding ribs running down the middle of the leaves.

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  • When corn is in season, we’ll do whatever we can to enjoy it in as many meals as possible, which is why we love this Crustless, Cheesy Corn Quiche Recipe. Enjoy more #paveggies ideas and #homegrownhappiness at paveggies.org. 
4 Ears of Corn – large, fresh, husked and cut off (or 3 c. frozen com, thawed)
1/3 c. Onion – chopped
1 T Butter
3 Eggs
2 c. Light Cream
1 c. Flour
1-1/2 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic – fresh, minced
2 T. Parsley – dried (or 1/4 c. fresh)
1/4 c. Parmesan Cheese- grated
2 c. Sharp Cheddar Cheese – shredded
2 oz. jar Pimentos – chopped, drained
2 tsp. Parsley – dried – for top
1 tsp. Paprika – for top
Preheat oven to 375 degrees F. Spray 10 in. quiche dish with cooking spray. Saute onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 c. cheddar cheese. Mix well. Blend in corn and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375 degrees F for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve. Optional – Garnish with fresh parsley and fresh orange slice.

Serves 8

Recipe by: Connie Shuff, York

First Place

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
  • It’s official. Local #broccoli has been spotted at roadside stands and markets in #Pennsylvania. We’re having fun pulling unique recipes from our “contest vault” and thought this broccoli bread especially fit the bill. Have you ever tried baking broccoli into bread? Head to paveggies.org for more #paveggies inspiration, facts, and fun!

10 oz. Broccoli, fresh or frozen
4 oz Butter
1 Onion, small, chopped fine
1 c Cottage Cheese, small curd
3 Eggs
1 box Jiffy Corn Muffin Mix
Yields 1 Loaf

Cut butter into small pieces. Break broccoli in the small pieces. Mix all ingredients and put in a 9” x 5” greased and floured pan. Bake at 400ºF for 30 minutes or until done.

Recipe by: Dorothy Martin, Conestoga

Finalist – Desserts/Breads

2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
  • Holy veggies! It’s already broccoli time?! PA Produce Month is just around the corner. August is the perfect time to celebrate and it’s easy to join in on the fun. We’ll be coming at you with ways to get in on the PA Produce Month action. Stay tuned for more #homegrown happiness ...and eat your local PA veggies for gosh sakes! 🌽 🍅 🥦 #repost @rt174roadside
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We are loving the #paveggies that are starting to come into season! They're delicious and make the best close-up shots! ⠀
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#rt174roadsidemarket #rt174roadside #mechanicsburgpa #papreferred #paveggies #paproduce #farmersmarket #buylocal #shoplocal #supportsmall #shopsmall #veggies #veggieseason
  • Remember to pick up dill from your local farmer if you plan to preserve this year’s bounty with pickling methods! #paveggies #pennsylvania #vegetables #veggies #homegrownhappiness #buyfreshbuylocal #bfbl #augustispaproducemonth #produce #preserve #pickle #dill #local #localfood #farmtotable #supportlocal #knowyourfarmer
  • This gingered zucchini recipe comes from our 2006 contest but a good recipe never goes out of style. Consider garnishing with a little fresh ginger too for an extra kick. Enjoy!

2 c. Zucchini – peeled and sliced
1 c. Onion – sliced
1 c. Tomatoes – chopped
2 T. Canola Oil
1/2 tsp. Ginger Powder
Salt – to taste

In a skillet, heat oil on medium heat. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about 7 minutes. Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast.#paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #augustispaproducemonth #buyfreshbuylocal #bfbl #seasonal #eatwiththeseasons #farmtotable #zucchini #ginger #recipe
  • Kale is great but let’s not forget the original super green - spinach! It is a great source of protein, iron, and antioxidants. Spinach is quite easy to incorporate into recipes to give that meal an extra healthy boost. Bonus: it’s super easy to preserve too! Load up now from your local farmer and store some for winter when your body is craving extra nutrition. #paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #augustispaproducemonth #buyfreshbuylocal #bfbl #seasonal #eatwiththeseasons #farmtotable #spinach #healthy #antioxidants #iron #protein #preserve #freeze #superfood #sorrynotsorrykale
  • Too busy for veggies? A little meal prep goes a long way. Buy a little extra from your local farmer next time and make yourself some mason jar salads for the weekdays. The additional veggie intake will have you feeling great! #paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #salad #romaine #lettuce #tomato #onion #cucumber #healthy #mealprep #augustispaproducemonth #seasonal #eatwiththeseasons #farmtotable
  • Many recipes will call for just the white portion of a spring onion but we suggest finely chopping the green part to make a delightful garnish too. Our favorite prep tip for the spring onion? Roast the entire vegetable in the oven with a little olive oil, salt, and pepper. #paveggies #springonion #pennsylvania #vegetables #homegrownhappiness #produce #simplydelicious #onions #eatwiththeseasons #spring #veggies #augustispaproducemonth
  • We’ve already got beans on the mind. Which dish would you pick: bean salad with a homemade vinaigrette or sautéed beans with an aioli sauce? #paveggies #beans #homegrownhappiness #pennsylvania #vegetables

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