Friday, August 6, 2010

Delicious and Nutritious

Good morning Yahoo! Thank you for inspiring another post.

Today's article from Yahoo! is titled

What's Fresh? How to Cook 20 Vegetables

(I was immediately intrigued)
Not only does the article give tips on good ways to cook the veggies, but it also offers tips on how to choose a good, ripe and ready vegetable at the store (which is definitely useful considering I am totally clueless on how to tell with some of these veggies)

I won't post all 20, but I have highlighted some of my favorites below...

Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon evoo and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.
(this will definitely be the first one I try since I absolutely LOVE artichokes - keep your eyes open for a post about this one!)

Sauté: Heat 1 tablespoon evoo in a large skillet over medium heat. Grate beets into the pan using the large-hole side of a box grater. Add 1 minced garlic clove. Cook, stirring constantly, for 1 minute. Add 1/3 cup water and bring to a simmer. Cover, reduce heat to low and cook until tender, about 8 minutes.
(after trying this once, I might substitute low sodium chicken broth instead of water just to see what kind of flavor it adds)

Brussel Sprouts:
Braise: Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon; increase heat to high, add 1 teaspoon butter and reduce liquid to a glaze. Pour over sprouts.

Braise: Slice bulb into 1-inch pieces. Heat 1 tablespoon evoo in a large skillet over medium heat. Add fennel and 2 teaspoons dried rosemary, crushed. Cook 1 minute, stirring constantly. Add 1/2 cup dry white wine (or dry vermouth). Cover, reduce heat and cook until tender, about 15 minutes.

Squash, Delicata:
Sauté: Melt 2 teaspoons butter in a large skillet over medium heat. Add squash slices; cook, stirring frequently, until tender, about 10 minutes. Stir in a pinch of grated nutmeg before serving.

To view all the veggie recipes go to:

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