How to Love Vegetables
Show of hands? How many of you don’t like vegetables or at best find them to be a dietary “task” that needs to completed? I used to feel that way too until I learned a little secret: vegetables can be yummy if cooked right! Now when I cook, I usually have at least 3 or more vegetable dishes at dinner.
This is the kickoff of a health series that will showcase 5 delicious vegetable recipes in each edition.
Not all of these recipes are quick, but they are all mmm, mmm, good! Prepare to fall in love with your vegetables!
1. Cauliflower Scampi
1 Head Cauliflower cut into bite size florets
4-6 medium tomatoes diced (fresh best, but canned will do in a pinch)
1 elephant garlic clove finely diced or minced or grated
2-4 T Olive Oil
Salt to taste
Prep and cut vegetables. Cook cauliflower until just starting to get soft. Steam, boil or microwave steam is fine. In separate large frying pan heat up olive oil on medium high heat. Add garlic and stir quickly so it doesn’t get burned. After about 1 1/2 minutes add diced tomatoes and all juices from dicing. Cook on med-high until it starts to reduce into a slightly thicker sauce. About 10 minutes. It will still be very liquidy. That’s fine. Next add cauliflower and let simmer for another 10-15 minutes. Serve hot.
2. South Western Corn
Fresh Corn (canned corn will do in a pinch too)
Fresh Basil leaves finely chopped
Butter or Olive Oil
Prep basil leaves. Boil corn for 5 minutes or until cooked. Cut kernels off cobs and place into bowl. Add butter or olive oil, salt, and pepper to taste.
3. Broiled Asparagus with Lemon Infusion
Bunch Fresh Asparagus washed and bottom 1/3 ends cut off
1 whole Lemon cut into quarters
2-4 T Olive Oil
Drizzle 1/2 the olive oil on a broiling pan. Place prepped asparagus on top of the oil. Drizzle the rest of the olive oil on top. Roll the asparagus around so they get coated in the oil. Sprinkle with salt and pepper. Broil on high for about 1-2 minutes. Roll the asparagus to turn over. Add juice from half the lemon. (and if needed add more olive oil – optional) Broil again for another 2 minutes. It’s very important to keep a close eye on these so they don’t get burned. Depending on your oven and your taste, you may want to cook for more or less time. When done squeeze the remaining half of lemon juice on top. Serve and enjoy.
4. Naked Old World Spinach
1-2 packages of fresh (organic) washed baby spinach (you can substitute kale, mache or your favorite greens)
1 elephant garlic clove diced, minced or grated
1-2 T olive oil
1/4 cup water
In large pot or frying pan, heat olive oil until hot on medium high heat. Add garlic and stir quickly to keep from burning for 1 1/2 minutes or until start to smell nice aroma. Add 1/2 package of spinach. Stir very quickly. Once coated with olive oil and garlic add the other half of package. Stir quickly. If anything starts sticking to bottom of pan add just enough water to loosen it up. Cook spinach just until wilted. If cooking 2 packages wait until the first package wilts down a bit so you’ll have room for the rest. You’ll be amazed at how much the spinach wilts down! Add salt to taste and enjoy this gourmet spinach.
5. Savoy Cabbage Gratin from “Great Greens: Fresh, Flavorful, and Innovative Recipes” by Georgeanne Brennan
This can actually be a main dish served with salad and bread. This is so yummy, even your kids will love it!
1 Head Savoy Cabbage, about 2 pounds (can substitute Kale or other favorite greens)
1 Large Yellow Onion
4 T Butter (or Olive Oil)
1 t Salt
1 T All Purpose Flour
1 Cup Milk
2 T freshly grated Gruyere Cheese
2 T freshly grated Parmesan Cheese
3 T Bread Crumbs
Preheat oven to 400 degrees F. Butter large baking dish
Cut cabbage in quarters and then into very thin slices. Discard the core. Cut onion into thinnest slices possible. In large skillet with tight fitting lid over medium-high heat, melt 3 T of the butter. When foams, add the onion and cover and reduce heat to Low. Sweat the onion, stirring occassionally until near dissolved but not browned. Approximately 15-20 minutes. Add Cabbage. Although it will seem difficult to get it into the pan, the cabbage will wilt down considerably. Cover pan and cook until wilted, about 15 minutes. Uncover pan, stirring occasionally, cooking for another 15 minutes.
Add salt and pepper. Sprinkle flour on top and stir. Turn heat up to High and add milk a little at a time to create a sauce. Cook another 5 minutes until thickened. Spread cabbage mixture evenly into baking dish.
In small bowl combine cheeses and bread crumbs. Sprinkle over the cabbage mixture and dot with the remaining 1 T butter. Bake until top is crusty and golden and the edges are bubbling, about 20 minutes. Spoon the gratin from the baking dish and serve hot. You won’t believe how delicious this is!!
What are your favorite vegetable recipes? All comments big and small are very welcomed!
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