Vegetables

Stir-Fried vegetables: Bok choy, Cabbage; Green beans, Leeks; Mushrooms; Onions; Peppers, Swiss chard.  Separate and chop the tough stems and leafy part of bok choy, Swiss chard and kale.  Stir fry stems for about 5 min before adding leafy parts.

• Heat oil or butter in wok or fry pan at medium-high for 2 min, add vegetables and cook until soft or brown with constant stirring.
• Add 1 T soy sauce, 1 ½ t sesame oil, minced ginger, black bean paste, toasted sesame seeds, or roasted nuts

Steamed vegetables: Artichokes; Asparagus; Cauliflower; Celeriac, Green beans; Kohlrabi, Sugar snap peas; Zucchini

• Peel carrots, celeriac, corn, kohlrabi
• Trim all vegetables and cut into serving size pieces.
• Remove strings from sugar snap peas, celery
• Heat water in pot with steam basket or metal colander until boiling, add vegetables, cover and steam for time indicted below:
• Season with olive oil, butter, lemon juice, lemon zest, fresh herbs, balsamic vinegar, butter-browned sesame seeds or slivered almonds, roasted cashews, bacon bits, grated cheese or sauce.
• Carrots, Cauliflower and Celeriac can be puréed in a food processor with 2 T butter, 1 t salt, ½ C grated parmesan until homogeneous

Roasted vegetables: Asparagus, Broccoli, Brussels sprouts, Carrots, Cauliflower, Delicata squash, Fennel, Peppers, Potatoes, Rutabagas, Turnip, Zucchini

• Season baked vegetables with olive oil, fresh herbs, balsamic vinegar, zaatar, butter-browned sesame seeds or slivered almonds, roasted cashews, bacon bits, or grated cheese.
• Unless noted below cook uncovered at 450°F Peel as needed, cut in half, bite size pieces or slices, coat vegetables with olive oil, salt and pepper, place in a single layer on flat pan and roast till brown around the edges.
• Following cook best when covered initially, then uncovered, add 1T water to oil when covered
  • Brussels sprouts: covered 10 min, uncovered 15 min
  • Carrots: covered 15 min, uncovered 30 min
  • Cauliflower: covered 10 min, uncovered 15 min
  • Fennel: covered 20 min, uncovered 25 min
• *For Roma tomatoes, cut in half, coat with olive oil and cook for 1 hr at 250°F.

Deep-Fried Vegetables: Cauliflower; Lotus root; Okra; Turnip.

• Dry thoroughly, peel or slice as needed.
• Place in deep fryer at 370°F.
• Cook for time listed below.
• Drain on paper towels.
• Season and serve as is or with a dip.
• Vegetables can be pre-steamed for faster cooking.

Vegetarian Main Dishes

INGREDIENTS

• 1 C legumes or lentils (or 2, 15 oz cans)
• Salt and pepper
• 2 bay leaves
• 3 T olive oil
• 2-3 C onion, carrot, celery, chopped
• 2 cloves garlic, minced
• 2 T tomato paste
• 2 C red wine
• 1 T Dijon mustard
• 2 C vegetable stock
• Optional: Additional vegetables, as desired (cauliflower, green beans, asparagus, squash, etc.)
• Optional: 1 C grain (quinoa, bulghur wheat, couscous)

PREPARATION

1. Put lentils or legumes in saucepan with 3 C water, salt and bay leaves and simmer until tender, about 25 min to 3 hr
2. Heat olive oil in large skillet over medium-high heat.
3. Add onion, carrot, celery, salt, and pepper and cook with frequent stirring until vegetables are browned.
4. Add garlic and tomato paste, cook 1 min more
5. Add wine. Simmer until sauce is mostly reduced (about 10 min).
6. Stir in mustard, stock, cooked lentils or legumes plus any additional vegetables or grains, as desired.
7. Bring to a boil. Simmer until sauce is mostly reduced and adjust seasoning.

Cooking time:  45 min

Simple Green Salad

INGREDIENTS

Salad

• Greens: Arugula, Cabbage, Lettuce or Spinach
• Vegetables, chopped: peppers, cucumbers, tomatoes, radishes, jicama, onions, scallions

Dressing

• 2 T Acid: lemon or lime juice or vinegar
• 1-2 T Flavoring: soy sauce, ginger, herbs, avocado, bacon, strawberries, sesame oil, truffle juice
• ¼ – ½ C Oil: olive, walnut, peanut, vegetable
• Spices: ½ t allspice, ½ t pepper, 1 t salt

PREPARATION

1. Wash, dry, trim and chop or julienne selected greens and vegetables. Toss together*.
2. Whisk together selected acid, flavorings and spices or place in blender to combine**.
3. Add oil, shake well and dress salad just before serving.

*Saves well without dressing refrigerated for up to 5 days.  Save dressing separately and warm if needed before use.

**Blender works best for combining fresh ginger, fresh herbs, strawberries or avocado into dressing