Greenvegetableswithsesamegingerdressing Recipes

GREEN GREEN SPRING VEGETABLES

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
• When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

GLAZED VEGETABLES

Steps:

• Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.

WINTER GREEN VEGETABLES

Steps:

• Heat butter and oil in a large saucepan over high heat until hot.
• Add fennel and cook, stirring often, for 2 minutes. Add broccolini, snow peas and beans. Toss until well combined. Add water and cover.
• Cook, stirring every minute, for 2 to 3 minutes, or until vegetables are just tender. Season with salt and pepper.

GREEN VEGETABLES WITH SESAME-GINGER DRESSING

Steps:

• Whisk dressing ingredients together and set aside.
• If using frozen green beans and/or broccoli, follow microwave directions on packaging.
• Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes.
• Stir the green beans and add the fresh broccoli.
• Cover and microwave together on HIGH for 2 minutes.
• Drain green beans and broccoli.
• Mix in dressing while vegetables are still warm.
• Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.

GREEN VEGETABLES AND BULGUR WHEAT SOUP.

Steps:

• Heat the olive oil in a very large saucepan over a medium heat.
• Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
• Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
• Add the courgette and leeks and stir until combined.
• Pour in the vegetable stock and bulgur wheat and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, stirring occasionally. The bulgur wheat will expand giving you a thick soup.
• Add the spinach, peas and parsley, cover and simmer for a final ten minutes. Season with salt and pepper to taste. Add extra stock if the soup is too thick for you.
• Serve with thickly sliced bread.