A simple lemony-mustard marinade is all these vegetables need to showcase their amazing flavor. Be careful not to overcook delicate baby vegetables—they lose their lovely colors and fresh flavors.”
Ingredients
2 tablespoons water
1 tablespoon olive oil
½ teaspoon finely shredded lemon peel
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons chopped fresh basil
1 clove garlic, minced
2 pounds tiny, whole vegetables such as carrots, zucchini, and/or pattypan squash
12 cherry tomatoes
Fresh oregano (optional)
Directions
1For dressing, combine water, oil, lemon peel, lemon juice, mustard, basil, and garlic in a screw-top jar. Set aside.
2Cook carrots, zucchini, and/or pattypan squash in a small amount of water, covered, in a large saucepan for 3 minutes. Add sugar snap peas and/or yellow beans; cook for 2 to 3 minutes more or until the vegetables are crisp-tender. Drain; rinse the vegetables with cold water. Drain again.
3Combine the cooked vegetables, tomatoes, and salad dressing in a large bowl, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving. If desired, garnish with oregano.
These robust, seasoned vegetables pair beautifully with any quick-cooking entree. Try them with steak, chicken, pork chops, or salmon.”
Ingredients
1 pound green beans, ends trimmed (if desired)
1 medium red onion, cut into thin wedges
2 cloves garlic, minced
2 tablespoons olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
4 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
⅔ cup balsamic vinegar
Directions
1Preheat oven to 450°F.
2Combine beans, onion, and garlic in a shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Toss mixture till the beans are evenly coated. Spread into a single layer on bottom of the pan.
3Roast in the preheated oven for 8 minutes. Stir in squash and roast for 5 to 7 minutes more or until the vegetables are tender and slightly browned.
4Meanwhile, bring balsamic vinegar to boiling in a small saucepan over medium-high heat. Reduce the heat and boil gently for 8 to 10 minutes or until the vinegar is reduced by half (the vinegar will thicken slightly).
5Drizzle the vinegar over the roasted vegetables; toss until the vegetables are evenly coated.
This delicious vegetable side dish is bursting with grape tomatoes, porcini mushrooms, and creamy roasted eggplant chunks. Topped with a thyme-balsamic sauce, it would make a filling vegetarian main dish served over rice or couscous.”
Ingredients
1 pound eggplant, peeled and cut into 1-inch cubes
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
½ ounce dried porcini mushrooms
1 cup boiling water
⅓ cup balsamic vinegar
1 teaspoon chopped fresh thyme
½ cup grape tomatoes, quartered
1 tablespoon chopped fresh basil
Directions
1Preheat oven to 425°F. Arrange eggplant in a 15×10-inch baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 15 to 20 minutes or until tender and browned, stirring once or twice.
2Meanwhile, place mushrooms in a small bowl. Add the boiling water to the bowl. Let stand for 15 minutes; drain the water. Chop the mushrooms.
3Heat balsamic vinegar in a small saucepan over medium heat until boiling; reduce the heat. Simmer, uncovered, for about 5 minutes or until reduced by half. Stir in the mushrooms and thyme.
4To serve, drizzle the roasted eggplant with the balsamic mixture. Combine grape tomatoes and basil. Sprinkle over the eggplant mixture.
This quick and easy side dish goes with anything on the dinner menu. Made with a simple sauce, it highlights the fresh vegetables as the stars of the show. When pea shoots aren’t in season, try this same stir-fry with fresh watercress or spinach.”
Ingredients
2 tablespoons canola oil
2 tablespoons sesame oil
3 tablespoons minced garlic
1 pound pea shoots or sprouts
¼ cup Shaoxing rice wine (see Tip)
¾ teaspoon salt
¼ teaspoon ground white pepper
Directions
1Heat canola and sesame oils in a large flat-bottom wok or large pot over medium-high heat. Add garlic and cook, stirring constantly, until soft and fragrant, about 30 seconds. Add pea shoots (or sprouts), rice wine, salt and white pepper; cook until the greens are wilted and very soft, 1 to 3 minutes.
This easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.”
Ingredients
2 small tangerines, peeled and sliced
1 medium blood orange, peeled and sliced
3 cups packed baby arugula
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
2 teaspoons finely chopped jalapeño
¼ teaspoon salt
1 chopped avocado
Directions
1Combine tangerines, orange, arugula, lime juice, oil, tarragon, jalapeño and salt in a medium bowl. Gently stir in avocado.
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