1 large bunch broccolini
1 tablespoons unsalted butter
1/2 lemon, zested and juiced
1 clove large garlic, minced
Salt and pepper to taste
1 1/2 tablespoons toasted pine nuts
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and add to a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat until warmed, about 2 minutes. Add the lemon juice, salt and pepper to taste, and toasted pine nuts.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Thai Peanut Noodles
Notes: although filling on its own, some chopped chicken would be a good addition to this quick dish.
Serves 3-4.
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1/2 to 1 teaspoon Sriracha (more can be added according to desire heat level, but start small)
1 1/2 tablespoons honey
3 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles (whole wheat work great)
Chopped green onions
Chopped cilantro
2 limes, quartered
Chopped peanuts
Cook noodles in well salted boiling water. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Garnish with green onions, cilantro, chopped peanuts, and lime wedges.
Serves 3-4.
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1/2 to 1 teaspoon Sriracha (more can be added according to desire heat level, but start small)
1 1/2 tablespoons honey
3 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles (whole wheat work great)
Chopped green onions
Chopped cilantro
2 limes, quartered
Chopped peanuts
Cook noodles in well salted boiling water. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Garnish with green onions, cilantro, chopped peanuts, and lime wedges.
Green Bean and Fingerling Potato Salad
Notes: one of our favorite easy side dishes. Also great for a light lunch.
Serves about 4-6.
Vegetables:
2 lbs. fingerling potatoes (any color), cut in half or quarter lengthwise, depending on size
1 lb. green beans, washed and trimmed (french are our favorite to use)
Olive oil
Salt and pepper, to taste
Dressing:
1 tablespoon dijon mustard
1 teaspoon sugar
Juice and zest of 1/2 lemon
Olive oil
Salt and pepper, to taste
Assembly:
Crumbled goat cheese
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil.
In a bowl, toss the fingerlings with a drizzle of olive oil to evenly coat. Season with salt and pepper, and spread across on side of the baking sheet. In the same bowl used for the potatoes, toss green beans with a little olive oil, salt and pepper. Spread out on other side of baking sheet.
Place green beans and potatoes in the oven. Bake for about 10 minutes, then check on green beans. If tender-crisp, remove and set aside. If not, cook for about 5 minutes longer, until done. Continue cooking potatoes for another 15-20 minutes, until tender and beginning to get golden brown.
While vegetables cook, make the dressing. Whisk together dijon, sugar, salt, lemon juice, and enough olive oil to get a nice balanced and emulsified dressing (start with about 1/4 cup, continue to drizzle more in as necessary).
Place green beans and potatoes in a serving bowl and drizzle dressing over the top. Toss to coat. Sprinkle with crumbled goat cheese on the top. Serve warm or at room temperature.
Serves about 4-6.
Vegetables:
2 lbs. fingerling potatoes (any color), cut in half or quarter lengthwise, depending on size
1 lb. green beans, washed and trimmed (french are our favorite to use)
Olive oil
Salt and pepper, to taste
Dressing:
1 tablespoon dijon mustard
1 teaspoon sugar
Juice and zest of 1/2 lemon
Olive oil
Salt and pepper, to taste
Assembly:
Crumbled goat cheese
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil.
In a bowl, toss the fingerlings with a drizzle of olive oil to evenly coat. Season with salt and pepper, and spread across on side of the baking sheet. In the same bowl used for the potatoes, toss green beans with a little olive oil, salt and pepper. Spread out on other side of baking sheet.
Place green beans and potatoes in the oven. Bake for about 10 minutes, then check on green beans. If tender-crisp, remove and set aside. If not, cook for about 5 minutes longer, until done. Continue cooking potatoes for another 15-20 minutes, until tender and beginning to get golden brown.
While vegetables cook, make the dressing. Whisk together dijon, sugar, salt, lemon juice, and enough olive oil to get a nice balanced and emulsified dressing (start with about 1/4 cup, continue to drizzle more in as necessary).
Place green beans and potatoes in a serving bowl and drizzle dressing over the top. Toss to coat. Sprinkle with crumbled goat cheese on the top. Serve warm or at room temperature.
Spaghetti Squash Au Gratin
Serves 6.
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
1 teaspoon fresh thyme
1/2 cup sour cream
3/4 cup shredded cheddar cheese
Salt and pepper to taste
Cut the squash in half and remove the seeds. Place in a covered dish with a 1/4 inch of water and microwave for 10-12 minutes, until tender and the flesh easily separates into strands. Let cool.
Preheat oven to 375 degrees F.
In a medium sized skillet over medium heat, melt the butter. Add onions and thyme and cook until onions are tender and slightly brown.
Using a fork, scrape the insides of the squash and transfer to a medium sized bowl. Add in the onion mixture, sour cream, and half of the cheese. Mix well and transfer to a buttered baking dish and top with remaining cheese.
Bake in preheated oven for 15-20 minutes until golden brown on top. Serve warm.
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
1 teaspoon fresh thyme
1/2 cup sour cream
3/4 cup shredded cheddar cheese
Salt and pepper to taste
Cut the squash in half and remove the seeds. Place in a covered dish with a 1/4 inch of water and microwave for 10-12 minutes, until tender and the flesh easily separates into strands. Let cool.
Preheat oven to 375 degrees F.
In a medium sized skillet over medium heat, melt the butter. Add onions and thyme and cook until onions are tender and slightly brown.
Using a fork, scrape the insides of the squash and transfer to a medium sized bowl. Add in the onion mixture, sour cream, and half of the cheese. Mix well and transfer to a buttered baking dish and top with remaining cheese.
Bake in preheated oven for 15-20 minutes until golden brown on top. Serve warm.
Sauteed Fresh Corn
8 to 10 ears of corn on the cob
3 tablespoons unsalted butter
Salt and freshly ground pepper to taste
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk.
3 tablespoons unsalted butter
Salt and freshly ground pepper to taste
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk.
Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the starchiness in the corn is gone. Adjust seasoning if necessary and serve.
Candied Cherry Tomatoes
1 tablespoon olive oil
1 pint cherry tomatoes
2 tablespoons butter
3 sprigs thyme
2 tablespoons brown sugar
Salt to taste
Heat olive oil over medium to medium-high heat in a medium skillet. Add cherry tomatoes and cook, stirring frequently, until the tomatoes begin to soften and the skins start to split. This should take about 5 minutes. Add butter and let melt. Add sprigs of thyme and brown sugar, and cook, stirring, until sugar is dissolved. Season generously with salt. Lower heat so mixture doesn't boil, and gently cook until sauce is thick and syrupy, and the tomatoes are soft and beginning to collapse, about 5 more minutes.
Serving suggestion:
Serve warm atop baguette slices spread with homemade ricotta.
Asparagus Tart with Walnuts and Parmesan
Serves 4-6.
1 bunch fresh asparagus
1 tablespoon olive oil
1 sheet puff pastry (½ of a 17-oz package)
¼ cup Mascarpone cheese
¼ cup heavy cream or half and half
1 large clove garlic, minced
½ cup walnuts, toasted and roughly chopped
Freshly shaved Parmesan
Salt and pepper to taste
Pre-heat oven to 425 degrees F. Line a baking sheet with parchment.
Roll the puff out slightly to form a rectangle about 8X12 inches. Transfer onto baking sheet and chill in the refrigerator for about 15 minutes while you prepare the remaining ingredients.
In a small bowl, combine the Mascarpone, cream, garlic, salt, and pepper.
Remove woody parts of asparagus by snapping off ends. Toss asparagus with olive oil.
Remove puff pastry from fridge and top with Mascarpone mixture, leaving about a 1-inch border around the entire tart. Lay the asparagus single file, side-by-side, on top of the Mascarpone. Sprinkle with a fine sea salt and put in the oven. After about 15-20 minutes, check on the tart, rotate, and turn down the temperature to 350 degrees. Continue baking for another 15-25 minutes, until cooked through and golden brown on edges. Top with toasted walnuts and fresh shaved Parmesan. Serve warm or at room temperature.
Ribboned Asparagus with Lemon and Parmesan
Serves 3-4.
*recipe can be adapted to any amount of asparagus, just change amounts to taste
1 lb. asparagus
¼ cup pine nuts or slivered almonds, toasted
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
2 ounces or more Parmesan cheese
Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (Y-shaped is easiest) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough end once your done peeling. Repeat with remaining stalks.
Gently pile ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus (start with about ½ lemon, adjust to taste), drizzle with olive oil, and sprinkle with some salt and pepper. Gently toss to coat. Adjust dressing amounts as needed. Using the peeler, shave curls of Parmesan over asparagus. Sprinkle with toasted nuts. Toss gently, adding more Parmesan or nuts as needed. Serve and eat immediately.
Green Beans with Lemon and Pine Nuts
Serves 4-6.
1 lb green beans, trimmed
1/4 cup pine nuts (slivered almonds also work)
1 ½ tablespoons butter
1 tablespoon oil
Salt and pepper
1 lemon, zested and juiced
Blanch green beans in boiling, salted water for about 3 minutes, until tender but still quite crisp and green. Remove from hot water and submerge in ice water to stop cooking.
Toast nuts in a sauté pan until fragrant and beginning to turn a golden brown color in some spots. Set aside.
In same sauté pan, heat butter and oil over medium heat. When butter and oil are hot, add blanched green beans. Season with salt and pepper. Saute for a few minutes until warmed through and until beans are desired doneness. Add lemon zest and juice of about ½ of the lemon, or more to taste. Add toasted nuts and mix well.
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