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Vegetables of the Season with a Little Grated Cheese
From Dorothy McNett's recipes at www.dorothymcnett.com. Briefly cooking fresh vegetables in the microwave retains more nutritional value, more color, more texture, more flavor than steaming or boiling them. Have fun with vegetables and cheeses as appetizers, main dishes, snacks and tossed into salads, soups, etc.!! EAT YOUR VEGETABLES!
several kinds of fresh vegetables, your choice
Wash and prepare the vegetables, aiming for equal sized pieces. Place in glass or ceramic bowl, or arrange on a glass or ceramic plate, placing the larger and harder to cook ones around the edge. Cover with a glass or ceramic lid, or even with some kale leaves or other large lettuce leaves, fresh corn husks, etc. Cook in microwave using 5 minutes per pound as a guide. Grate on some cheese, and serve garnished with fresh herbs as desired.
Recipe created 1998-02-25.