The best thing to do with vegetables is to fry them in olive oil and lots of garlic. If for some reason that won't do, I've included some other things you can do with them.
Fresh Green Vegetables
This recipe is from Mann's.
- 2 bunches broccolini, trimmed to 4 inch stalks
- 1/4 c. sultanas or golden raisins
- 1/2 c. white wine
- 1/4 c. pine nuts, toasted
- chili flakes
- olive oil
- salt & pepper
Blanch broccolini and set aside. Plump sultanas in white wine.
In a large sauté pan, heat olive oil and add broccolini, pine nuts, sultanas and chili flakes. Sauté until heated through. Salt & pepper to taste.
Broccoli Rabe or Rapini
Chop, separate into stems and tops/leaves. Cook the stems partway in garlic and olive oil, then add the rest.
Ignore the warnings and just fry these puppies in oil or butter. (Wash them first.)
- handful pine nuts (optional)
- olive oil
- 3-5 cloves garlic, minced or crushed
- balsamic, wine, rice, or cider vinegar
- lots of fresh spinach
- raisins or currants (optional)
Optionally, toast the pine nuts in a dry saute pan. Set aside.
Fry the garlic in the olive oil. Add vinegar (less if you had to wash the spinach or it was frozen). Cook the spinach, adding it in batches if necessary. Add more vinegar as necessary.
Mix in optional pine nuts and/or raisins.
This started as an Epicurious recipe from back when roasting cauliflower was all the rage. I made a few additions and changed the temperature and times beyond recognition.
- 1 medium cauliflower head cut into florets (2 1/2 to 3 pounds or 8 cups chopped)
- 2 T. extra-virgin olive oil
- 2 cloves garlic, crushed, and/or some sliced shallots
- 1/4 tsp salt
- turmeric to taste
Toss all ingredients in a large bowl. Spread in 1 layer in a shallow baking pan.
Roast at 425°, stirring occasionally, for about an hour or until golden brown.
These are here so I don't have to google the directions every time I make them. Cut them all in half first.
Bake cut side up, filled with butter, brown sugar, maple syrup, etc., at 375° for 1 hour.
Bake cut side down at 375° for 1 hour.
Bake cut side down at 375° for 30-40 minutes.
Moroccan Spice Mix
This is good for putting on frozen vegetables or roasted chickpeas.
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. chile powder
- 1/2 tsp. sweet paprika
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/8 tsp. cayenne pepper
- a pinch ground cloves
Chickpea Salad with Fennel, Tomatoes and Olives
I got this recipe from my sister, who annotated it. Further dialog is from her, with some edits for capitalization and the like.
(I usually double the dressing.)
- 1 T red wine vinegar
- 1 clove minced garlic
- 1/2 tsp Dijon mustard
- pepper (yeah, right)
- 3 T olive oil
Add first four ingredients to bowl, whisk then whisk in olive oil. (I throw all in a small jar and shake.)
- 2 c. cooked or canned chickpeas - rinsed (I use one can - the small chickpeas if you can find them)
- 1 small fennel bulb, halved vertically (remove hard core at bottom of bulb) then thinly sliced. Reserve sprigs for garnish. (I skip the garnish.)
- 2 ripe tomatoes, diced
- 10 black olives (pitted and halved)
- 1/2 c. thinly sliced red onion
- 1/3 c. chopped fresh parsley (I skip this too; I have issues with parsley)
Toss all (except sprigs) in dressing; cover and let marinate in refrigerator 4 hours.
Serve with french bread and goat cheese or
with tuna or salmon (but not both 'cause that would be nasty).
This is Peter's recipe that we brought to a potluck. Quantities are approximate.
Mix 3 sliced cucumbers, 2/3 lb sour cream, and 4 T. wine vinegar.
Tomato and Watermelon Salad
This is a yummy Epicurious recipe.
- 3-4 small to medium colorful heirloom tomatoes, cored and cut into 3/4-inch chunks
- 1 small English or regular cucumber, peeled, and cut into 3/4-inch cubes
- 1 cup 3/4-inch-cubed yellow or red seedless watermelon
- 1 Hass avocado, cut into 3/4-inch cubes
- 1 T. chopped mixed fresh herbs: basil, tarragon, chives, and/or cilantro
- 1/4 tsp ground coriander (seed)
- 3 T. extra virgin olive oil
- 3 T. aged balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
Whisk the oil, vinegar, salt and pepper. Mix other ingredients together, then dress with the mixture.
Grape Tomato and Avocado Salad
This is a Recipezaar recipe (#262142) similar to the previous one but simpler.
- 3 T. olive oil
- 1 1/2 tsp white vinegar
- kosher salt
- fresh ground black pepper
- 2 ripe avocados, cut into chunks
- 12 ounces grape tomatoes, halved
- 1/4 c. very thinly sliced red onion
- 1 sprig fresh thyme leaves
Whisk together oil and vinegar. Add salt and pepper to taste. Toss with remaining ingredients. Season to taste.