Recipe Tag: Vegetables

Place the beer, lemon juice, peach preserves, Tabasco, cajun seasoning, salt and pepper in a small sauce pan over medium high heat.

Cook slowly and simmer for about 20 minutes until reduced to 1/4 cup. Whisk frequently.

Add the butter and whisk until smooth.

While the glaze is cooking, skewer the okra with long wooden skewers. Use two skewers about 1 1/2 inches apart so that the okra looks like rungs on a ladder.

Place the water in a shallow skillet fitted with a steamer basket over high heat. Cover.

When the water is boiling, add the okra skewers and steam for 12 minutes.

Place a flat griddle over high heat. When the griddle is hot, spray with the oil.

Place the okra skewers on the griddle and cook on each side for about ten minutes.

In the last five minutes, spread the glaze over the okra while it is cooking.

Serve cold or hot.

Place the buttermilk, lime juice, peach preserves, Tabasco, salt and pepper in a blender or mini-chopper.

Puree until smooth.

Place the buttermilk mixture in a small sauce pan over medium heat.

Cook slowly and do not allow to simmer for about 20 minutes until reduced to 1/4 cup. Whisk frequently.

While the glaze is cooking, skewer the okra with long wooden skewers. Use two skewers about 1 1/2 inches apart so that the okra looks like rungs on a ladder.

Place the water in a shallow skillet fitted with a steamer basket over high heat. Cover.

When the water is boiling, add the okra skewers and steam for 12 minutes.

Place a flat griddle over high heat. When the griddle is hot, spray with the oil.

Place the okra skewers on the griddle and cook on each side for about ten minutes.

Serve with the buttermilk glaze cold or hot.

Place the olive oil in a large skillet over medium-high heat.

When the pan is hot reduce the heat to medium and add the walnuts.

Cook for about five minutes. Stir frequently and adjust the heat to keep the walnuts from burning but hot enough to lightly toast the nuts.

Add the Swiss chard and cook until the greens begin to wilt (about 2 minutes). Toss frequently

Add the honey, salt and pepper and cook for about 2 more minutes. Toss frequently.

Serve.

Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan.

Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg.

Cook for about 3 minutes and serve.

Place the olive oil in a large skillet over medium high heat.

Add the walnut pieces and toss for one minute.

Add the apple and raisins and toss for two minutes.

Add the spinach, salt and pepper.

Toss for about one minute until the spinach begins to wilt.

Serve hot.

Heat oil over high heat in a large non-stick skillet.

Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn.

Add the spinach and cook quickly over high heat, tossing frequently.

As it begins to wilt, add the sherry, honey, and nutmeg.

Cook until the spinach is very hot, stirring frequently.

When the spinach is wilted, but still bright green, it is done.

This should take only about 2 minutes.

Serve.

Place the olive oil in a large skillet over medium-high heat.

Add the pinenuts and cook carefully until they are golden brown.

Add the leeks and cook, stirring frequently, until they begin to soften.

Add the salt and pepper and cook for another 2 minutes.

Serve.

Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops.

Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white.

Slice both the tops and the bottom part of the leeks lengthwise into strips 1/4 inch to 1/2 inch wide. Keep the dark green tops and the bottom part of the leeks separate.

Spray a large skillet with olive oil and place the pan over medium-high heat. Add the dark green part of the leeks. Let the strips cook for about 5 minutes. Stir occasionally. They should brown only slightly.

After they have wilted somewhat, add the light green-white bottoms. Simply place them on top of the cooking dark green strips. Reduce the heat slightly. Let them cook for about two minutes and they will steam slightly, then begin to toss them to mix together with the dark green tops.

Add the salt and pepper. As you toss the leeks, adjust the heat to be hot enough to wilt the leeks and brown them only very lightly. They are done when the dark green tops are easily cut with a dinner knife — about 20 minutes total cooking time.

Place the water in a saucepan fitted with a steamer basket and bring to a boil. Add the broccoli to the basket and steam, covered, 8 minutes.

Remove the broccoli from the saucepan and place on a plate to cool.

Place the chili oil in a skillet over medium-high heat and add the pine nuts.

Cook, stirring frequently, for about 1 minute. Adjust the heat so they don’t brown.

Add the shallots and cook, stirring frequently, for 5 minutes.

Add the broccoli, salt, and pepper, and cook, stirring frequently, for 3-5 minutes.

Serve immediately.

Place a large non-stick pan over medium heat. Spray lightly with olive oil. Add the pine nuts and cook, stirring frequently, until the nuts begin to turn light brown.

When the pinenuts have browned, add the arugula and cook, tossing frequently.

As the arugula begins to wilt add the honey and salt. Toss and serve.