Recipe Tag: Vegetables

Place the water in a medium pot fitted with a steamer basket over high heat. Add the carrots and steam for about 10 minutes.

Place the butter and olive oil in a large non-stick skillet over medium high heat. Add the carrots and cook, tossing frequently. After the carrots begin to turn slightly brown, lower the heat to medium.

Toss and add the sage, salt and pepper. Cook for about 2 minutes. Add the maple syrup, toss and cook for about 1 minute. Serve.

Purchase Brussels sprouts on the small side (about an inch wide).

Trim the stems from the Brussels sprouts and then slice in half lengthwise.

Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom.

Steam over high heat until slightly tender (about 10 – 15 minutes).

While steaming, place the lemon juice, honey, salt, and butter in a medium mixing bowl.

Add the cooked Brussels sprouts to the bowl and toss until the butter is melted and sauce is well blended. Serve immediately.

Split the leeks lengthwise and rinse well.

Slice the leeks crosswise very thinly to create half moons. Keep the white part and the green part separate.

Put 2 teaspoons of the olive oil in a large skillet over medium heat.

When hot, add the green part of the leeks.

Add the sage and cook over low-medium heat until the leeks are slightly wilted (about 3 minutes).

Add the white part of the leeks and the mustard, stir well, and continue cooking over low-medium heat, stirring frequently.

When the white part of leeks are slightly wilted, reduce the heat to low, add the salt, pepper and sugar, stir and cook for about 2 to 3 minutes.

Serve.

Place a large skillet over medium high heat.

Add the olive oil and the pine nuts.

Cook for about 4 to 5 minutes until the pine nuts begin to brown. Stir frequently.

Add the dark green part of the leeks and cook for about 5 minutes. Toss frequently.

When the green part of the leeks begin to wilt, add the white part of the leeks and cook for another 4 to 5 minutes. Stir frequently.

Add the collard greens, salt, honey, and nutmeg.

Cook for about 8 to 10 minutes until the greens are wilted but still bright green. Toss frequently.

Serve.

Place the soy sauce, sake, vinegar, honey, and cornstarch in a large bowl and whisk together. Place in the refrigerator to chill.

Place the water in a saucepan fitted with a steamer basket over high heat. When the water boils, add the Brussels sprouts, cover, and steam for 10 minutes.

Place the sprouts in the marinade, toss well, and return to the refrigerator.

Place a large skillet in the oven and preheat to 375F.

When the oven comes to temperature, add the sesame oil to the pan and swirl to coat.

Add the garlic and ginger, stir, and return to the oven for 1 (one) minute.

Add the marinated Brussels sprouts (with all of the marinade) and return the pan to the oven.

Roast for 2 minutes, and stir.

Roast for 2 more minutes, then add the green onions. Stir and return to the oven for 2 more minutes.

Remove and serve immediately, topped with the chopped peanuts.

Heat oil over high heat in a large non-stick skillet. Add the kale and cook, tossing frequently.

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

Cook until the kale is very hot, stirring frequently.

When the kale is wilted, but still bright green, it is done. This should take only about 2 minutes.

Preheat the oven to 325°F.

Using a mortar and pestle or blender, crush the fennel seeds into a fine powder.

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

Add the powdered fennel seeds. Cook, stirring frequently, for about 1 minute.

Add the carrots and toss well, then place the skillet in the oven.

Roast for about 20 minutes, or until the carrots are just tender. Remove from the oven.

Add the salt, butter, honey, and pepper, toss well, and serve.

Preheat the oven to 325°F.

Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces.

Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes.

Add the cranberries and pine nuts, stir so that they are coated with the olive oil, and return the pan to the oven for 5-10 minutes, or until the pine nuts are lightly browned.

Add the Brussels sprouts, salt, and pepper, stir well, and return the pan to the oven for 10-15 minutes.

Serve.

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium.

Toss the zucchini well and cook for about 7 – 10 more minutes. As the cubes begin to brown add the herbs, salt and pepper and continue to toss.

Do not over cook the zucchini. As soon as the outside is lightly browned and it is slightly soft, serve.