GRILLED SIRLOIN STEAK WITH SUMMER VEGETABLE RAGOUT AND STEAK FRIES
Steps:
- Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
- Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
- To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
- Mix together all of the ingredients, to taste.
SUMMER VEGETABLE RAGOUT
This is so yummy and full of summery flavor. I love to serve it with Quinoa and a light salad. For a non-vegetarian version I think it would be great with either grilled chicken or fish.
Provided by Aioli_Queen
Categories Summer
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Warm a deep sauté pan over medium heat.
- Add the ghee and allow to melt.
- Add the onion and habanero and saute until translucent. About 5 minutes.
- Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
- Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
- Salt and pepper to taste and serve with quinoa and a salad.
Nutrition Facts : Calories 176.1, Fat 7.4, SaturatedFat 4.3, Cholesterol 19.8, Sodium 515.2, Carbohydrate 26.4, Fiber 4.7, Sugar 7.4, Protein 5.3
VEGETABLE RAGOUT
Make and share this Vegetable Ragout recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
- Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
- Reduce heat, cover, and simmer for 5 minutes.
- Add the zucchini and mushrooms.
- Combine the sauce ingredients and then stir the sauce into the vegetables.
- Simmer about 30 minutes until the vegetables are tender.
- While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
- Drain and add them to the ragout a few minutes before serving.
Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8
BASIC VEGETABLE RAGOUT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.
SUMMER VEGETABLE RAGOUT
This rustic French-style side dish makes the most of seasonal veg
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 10
Steps:
- Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
- Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.59 milligram of sodium
SUMMER VEGETABLE RAGOûT
Categories Soup/Stew Vegetable Side Sauté Quick & Easy Wheat/Gluten-Free Summer Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
- Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.
- Season ragout with salt and pepper and serve warm or at room temperature.
ROASTED VEGETABLE RAGOUT
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees.
- In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
- Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
- Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
PENNE WITH SUMMER VEGETABLE RAGOUT
These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 16
Steps:
- In a large pan over high heat, saute eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.
- Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.
SUMMER VEGETABLE RAGOUT WITH CARROT-GINGER SAUCE
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Provided by Quinn Hatfield
Categories Soup/Stew Ginger Vegetarian High Fiber Curry Corn Eggplant Green Bean Arugula Chickpea Squash Summer Healthy Low Cholesterol Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For sauce:
- Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saut�� until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
- For vegetables:
- Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
- Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
- Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.
SPRING VEGETABLE RAGOUT
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.
- Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
- Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 1012 milligrams, Sugar 10 grams, TransFat 0 grams
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SUMMER VEGETABLE RAGOUT WITH EXOTIC CURRY SAUCE …
From bonappetit.com
Servings 4Total Time 2 hrsEstimated Reading Time 3 mins
- Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper.
- Do Ahead: Curry sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
- Preheat oven to 400°F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD Vegetables can be made 4 hours ahead. Combine all vegetables on larg
- Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
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