Vegetable Stacks with Feta + Fish with Pesto and Steamed Vegetables

Are you looking for easy low carb recipes for the holidays that are full of flavor and color? Today I’m treating you to two festive dishes with the Philips Air Cooker: Vegetable Stacks with Feta (or this vegan 'cheese' for a dairy free alternative), followed by Fish with Pesto and Steamed Vegetables.

Both recipes are nice and light so you can save a little room for dessert. ;-)

The Air Cooker does most of the cooking for you so you can relax and enjoy the holidays with your guests.

The vegetable stacks with feta are so easy and flavorful. The sliced zucchini and pumpkin become naturally sweet, delicious in combination with salty feta or (vegan) cheese. You can serve them as a festive starter or turn them into a main meal for busy weekdays by doubling the recipe (makes 8 stacks = enough for 2 hungry people).

The fish with pesto and steamed vegetables is incredibly easy to make too. I love using the Air Cooker to steam vegetables because they retain most of their vitamins and beautiful color.

Would you like to make both recipes for your holiday menu? You can download the free Philips NutriU app for the recipes and connect it with your Air Cooker. Less cooking stress, more holiday fun. ;-)

Enjoy!

Love,
Julie

Low Carb Recipes for the Holidays: Vegetable Stacks with Feta + Fish with Pesto and Steamed Vegetables

DIRECTIONS:

Vegetable Stacks with Feta

1. Cut the butternut squash in half separating the bulbous portion and the neck portion. Use the ‘neck’ portion; it doesn’t have seeds and you can cut it into nice round slices. Cut the neck of the butternut into slices of about 1 cm (½ inch) and the zucchini into slices of about 2 cm (1 inch). Season in a bowl with olive oil, thyme, rosemary, black pepper, and sea salt.
2. Cut the feta into thinner slices.
3. Stack the butternut, zucchini, and feta slices into 4 stacks. Cook on the bottom rack of the Air Cooker for 20 minutes at 160°C (320°F) with 1 drop of steam.
4. Garnish with an extra drizzle of olive oil, crushed pink peppercorns, and arugula or garden cress if desired.

Fish with Pesto and Steamed Vegetables

1. Rinse and dry the vegetables.
2. For the asparagus: discard the tough ‘woody’ bottoms by bending the bottom of the asparagus until they snap or by cutting off the bottom inch with a knife.
3. Cut the carrots and the zucchini into thinner strips lengthwise. Make the zucchini strips twice as thick compared to the carrots since you’ll be steaming them together; carrots need a longer cooking time before they’re tender.
4. Place the vegetables in the Air Cooker basket and season them with 1 spoonful of olive oil, black pepper, sea salt and thyme. Cook for 10 minutes at 160°C (320°F) with 1 drop of steam.
5. Place the fish filets on the grill accessory. Season with olive oil, pepper, salt, and lemon slices if desired. Cook at 160°C with 1 drop of steam for another 8 minutes or longer (together with the steamed vegetables), depending on how thick your fish filets are.
6. Check if the vegetables and fish are soft enough to your taste, if not cook them a little bit longer.
7. Garnish the fish with one tablespoon of green or red pesto per filet. I prefer adding the pesto after the fish is cooked so it retains its beautiful color, but feel free to add it before cooking.
8. Serve with finely chopped parsley, a spoonful of lightly roasted pine nuts, and olive oil.

JULIE’S TIPS & TRICKS:

• Want to save space for dessert? Serve only 1 vegetable stack per person as a smaller appetizer/first course, followed by the main course and dessert.
• For a summer version of these vegetable stacks, replace the pumpkin with thin slices of eggplant or thick slices of heirloom tomato.

Would you like more low carb inspiration for the holidays, or do you prefer easy weekday recipes? Are you mostly looking for breakfast ideas, appetizers, mains, or desserts? Let me know by leaving a comment down below.

Nutritional value vegetable stacks with feta (per vegetable stack)

Carbohydrates 6.1 g
Protein 4.5 g
Fats 12.3 g
Calories 155.9 kcal

Nutritional value fish with pesto and steamed vegetables (per person)

Carbohydrates 7 g
Protein 37.8 g
Fats 13.9 g
Calories 320.6 kcal