See Also: Appetizers · Cooking Club · Vegetable Dishes
From Dorothy McNett's recipes at www.dorothymcnett.com. Soups and Salads, here we come!
Buy FRESH, organic as much as possible. Support local growers and farmers.
Wash with cold running water, pat or spin dry and enjoy.
* Raw...pick up and eat. Try various olive oils and sea salts, interesting dips and marinades.
* Steamed...place over simmering water and cook to desired doneness.
* Microwaved...A natural steamer. Needs no extra water. Just cover and cook, using about 5 minutes per pound of vegetables as a guide. Use glass or ceramic bowl and lid, NEVER use any plastic!
* Baked...Place in pan, brush with oil, sprinkle with sea salt. Bake 350-400 degrees until lightly browned, 20-35 minutes.
* Grilled...Slice, season, and cook on both sides over medium heat until done.
*Stove top Grilled...Use ribbed grill pan over burner, same as above but indoors.
*Stir Fried...Use a wok or stir fry pan. Cut vegetables in about the same sizes and shapes. Use flavorful sauce. Cook and stir.
*Sauteed...Use a heavy bottomed fry or saute pan, cut vegetables into slices and cook like a piece of meat, turning only once.
*Salads and Soups...Use as main ingredient, or use as a colorful additive.
These are just a few of the many ways vegetables are used daily. Don't forget salads, tempura, dips, sauces, etc! No other food group is a versatile and as much fun to use in recipes. Experiment! It will taste great no matter what.
Recipe created 2006-07-29.
© 1996-2013 Dorothy McNett. All Rights Reserved.