ASPARAGUS ASIAN STYLE
1½ lbs. Asparagus, trimmed and cut into 2in. pieces
1 tbsp. Japanese soy sauce
1 tsp. Asian sesame oil
2 drops red chile oil
1. Put the asparagus into a pot of boiling water for 1½ to 2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water for 2 to 3 minutes. Transfer to paper towels and pat dry.
2. Whisk together the remaining ingredients, add the asparagus and toss to coat. Transfer to serving bowl and garnish with ½ tsp. toasted sesame seeds.
Asparagus Bouquet
Because roasting accents the sweetness of this spring stalk, you'll need only a hint of seasoning.
Ingredients
1 1/2 lb. asparagus spears
2 tsp. olive oil or melted butter
2 Tbs. snipped fresh chervil or 2 tsp. snipped fresh tarragon
Coarse salt or salt
Fresh chervil sprigs (optional)
Directions
Preheat oven to 475 degrees. Snip off and discard woody bases from fresh asparagus. If desired, use a paring knife to scrape off scales. Combine oil and 1 Tbs. of the chervil or 1 tsp. of the tarragon. Drizzle over asparagus. Toss gently to coat. In a greased 15x10x1" baking pan arrange asparagus in a single layer. Sprinkle lightly with salt.
Roast asparagus uncovered 4-6 minutes or until just tender, stirring once. To serve, place the asparagus upright in a glass jar or flat on a serving platter. Sprinkle with the remaining 1 Tbs. snipped chervil or 1 tsp. snipped tarragon. Garnish with chervil sprigs, if desired.
Yield: 6 servings
Roasted Asparagus Wrapped in Prosciutto
1 lb asparagus (about 19 stalks), trimmed
1 tbsp olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
Yield: 6 servings
Broccoli with Sesame Sauce
Ingredients :
2 lb Broccoli, trimmed
1/4 cup Soy Sauce
1/2 tsp Honey
2 tbl Sesame Oil
1/4 cup Sesame Seeds, toasted
6 x Lettuce, Romaine, leaves
* Chop broccoli into florets and steam 4 to 5 minutes, until just tender; Chill.
* Mix remaining ingredients in a large bowl. Add broccoli and marinate for 1 hour.
* Serve on a bed of lettuce leaves.
Tossed Broccoli
1 pound broccoli
1/3 cup soy sauce
1 Tbsp. Sugar or sweetener (equivalent)
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
1 Tbsp. fresh grated ginger
4 cloves garlic, minced
1 tsp. red pepper flakes (the kind you sprinkle on pizza)
Wash broccoli and cut florets into bite-sized pieces. Peel off the tough skin from the stalk and cut the peeled stalk into thin slices. Steam broccoli for about 3 minutes or until just crisp-tender. If you don't have a steamer, put broccoli in boiling water for about 3 minutes until crisp-tender. With either cooking method, drain broccoli when done and immediately immerse in cold running water to stop cooking process. It is very important with this recipe that the broccoli remain crunchy and not cook too much and become soft. In a small bowl, combine soy sauce, sugar, and rice vinegar and stir until sugar dissolves. In a large frying pan or wok, heat sesame oil, then add ginger, garlic and pepper flakes and stir-fry for about 10 seconds while stirring constantly. Add the soy sauce mixture and cook for another 30 seconds while stirring. Pour sauce over the broccoli in a large bowl and mix well. Let broccoli cool in refrigerator for at least 4 hours or overnight. Serve cool or at room temperature.
MARINATED CAULIFLOWER
1/2 c. Heinz salad or wine vinegar
1/4 c. salad oil
1 clove garlic, minced
1 t. salt
dash pepper
dash paprika
1 small head cauliflower (1 1/2 lb.), cut into bite-sized pieces
1 small onion, thinly sliced
2 T. chopped green pepper
1 T. pimiento strips
In a jar, combine first 6 ingredients, cover and shake well. In a bowl, combine cauliflower with remaining ingredients. Pour marinade over vegetables, cover and refrigerate overnight. Stir occasionally. Serve as a relish, appetizer or salad.
(yield:4 cups)
SESAME CARROTS AND SNAP PEAS
SERVES 4
1 T. sesame seeds, toasted
1 T. plus 1 T. toasted sesame oil
3 cloves garlic, minced
1 t. minced fresh ginger
8 oz. carrots (1 ¼ c.) cut in ¼-inch diagonals
¼ t. salt
1 lb. sugar snap peas
1 T. soy sauce
Heat oil in same skillet as seeds. Add garlic and ginger; cook until softened, 2 minutes. Stir in carrots/ ½ c. water and salt. Reduce heat to low; cover. Simmer 5 minutes. Stir in snap peas and soy sauce; cover. Simmer until peas are tender, 2 minutes. Sprinkle seeds on in serving bowl.
Boston Baked Corn
Yield: 6 Servings
1 c Ketchup
2 tb Brown sugar
1 ts Dry mustard
1/2 ts Salt
1 sm Onion; chopped
3 c Fresh corn
3 sl Bacon; diced
Preheat oven to 350°. Grease a 1 1/2 quart
casserole.
Mix ketchup, brown sugar, dry mustard and salt;
stir in remaining ingredients, except bacon, until
well blended. Top with bacon; transfer to
casserole and bake until bacon is cooked and
heated through, about 40 minutes.
Makes 6 to 8 servings.
Corn Sauté
1/2 cup sliced onion
1/3 cup melted butter or 2 tablespoons Italian dressing
2 (17-ounce) cans kernel corn, drained (or use fresh!)
2 teaspoons sugar or equivalent in sweetener
1/2 cup diced green pepper
1/2 teaspoon basil
1 (17-ounce) can green beans, drained
Salt and pepper to taste
Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.
Green Bean Medley
1 Lb green beans
4-5 carrots, sliced
6 potatoes
1 med onion
juice of 1 lemon
olive oil
salt and pepper to taste
fresh parsley
Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley
GREEN BEANS AND GOLDEN ONIONS
SERVES 8
2 lb. green beans, trimmed
¼ lb. proscuitto or pancetta, coarsely chopped
1 T. olive oil
2 med. onions, halved and thinly sliced
¼ t. pepper
Cook beans in salted water until crisp-tender, about 4 minutes. Drain and rinse with cold water. (Can be made ahead; cover and refrigerate until ready to serve). Heat skillet. Saute proscuitto until crisp. Remove. Add onions to pan; cook until golden and translucent. (if beans were made ahead - bring to room temp) Add beans and pepper; cook 4 minutes to heat through. Stir in proscuitto.
Fried Cabbage
1 lb side bacon, cut into 1-inch pieces
2 onions, chopped
1/2 (6 cups) green, red or savoy cabbage, coarsely shredded
1/2 cup chopped fresh parsley (3 tbsp dried)
1/2 tsp salt, or to taste
1/2 tsp pepper
1/2 cup (approximately) water
2 tbsp cider vinegar
In large skillet fry bacon until crisp. With slotted spoon, remove to drain on paper towels. Pour off all but 1/4 cup of pan drippings.
Add onions to pan and cook over medium heat until soft, about 3 minutes, stirring often.
Mix cabbage, carrots and parsley to coat well with drippings. Stir in salt, pepper and water; bring to boil, cover, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in color, stirring occasionally.
If mixture seems too dry, add more water. If too much liquid remains in skillet near end of cooking time, uncover and increase heat to high for 1 minute, stirring often.
Add bacon back to pan and stir in cider vinegar. Heat through and serve immediately. Serves 4 to 6.
Sweet and Sour Cabbage
2-1/2 lbs red cabbage
2 tbsp fat
1/2 tsp salt
1/8 tsp pepper
4 cloves
1/2 tsp allpsice
1/2 cup sugar
boiling water to cover
3 tart apples
1/2 cup vinegar
Slice cabbage fine and place in pot.
Add fat, salt, pepper, spices, sugar and water to cover.
Heat.
Pare, core and slice apples, add to cabbage and cook 1 hour.
Add vinegar and simmer 1 hour longer.
Serves 6 to 8.
