SPRING VEGETABLES, MARINATED
Provided by Moira Hodgson
Categories side dish
Time 1h30m
Yield 8 servings as a first course
Number Of Ingredients 12
Steps:
- Combine the oil, vinegar and mustard, tasting as you go so that the proportions of oil to vinegar are correct.
- Cut the garlic cloves in half, leaving the skins on, and with the tip of a knife, remove the greenish or yellow shoot in the center of the clove. Place the garlic in a press and squeeze into the oil-vinegar mixture. Season to taste with salt and pepper. Set aside.
- Preheat broiler. Cut the peppers into strips about two inches wide, removing the seeds. Place the peppers skin side up on a broiling pan and broil until the skins are charred and puffed. Place the pepper strips in a paper bag and close the bag. Let rest for a few minutes, then remove the peppers and peel away the skin.
- Slice the peppers into thin strips. While they are still warm, toss in a little of the garlic vinaigrette sauce and place on a serving platter large enough to hold all the vegetables attractively.
- Place the artichokes in a vegetable steamer and steam until cooked. Peel the fava beans and steam (if you have a Chinese bamboo steamer several layers can be cooked at the same time). Break the cauliflower into florets, trim the asparagus, and steam.
- Slice the tops off the artichokes about one-half inch down and remove the outer leaves. The part you have left should be tender enough to eat whole. Dust the artichokes in some of the vinaigrette dressing and place on the serving platter.
- Peel the tough skin from the fava beans and toss the beans in the dressing. Place on the serving platter along with the cooked cauliflower and asparagus. Pour the remaining dressing over the asparagus and cauliflower and sprinkle the vegetables with the chives. Let sit at room temperature for an hour before serving.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 30 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1496 milligrams, Sugar 15 grams, TransFat 0 grams
CITRUS SAUCE - FOR VEGETABLES OR AS A MEAT MARINADE
Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too!
Provided by GeeWhiz
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
- Pour sauce through a strainer into a bowl or storage container.
- Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
- *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.
Nutrition Facts : Calories 217.8, Fat 6.1, SaturatedFat 0.9, Sodium 2554.3, Carbohydrate 37.1, Fiber 1.5, Sugar 23, Protein 6
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