< previous page | page_359 | next page >
Page 359
| Sautéed Greens |
| 1 pound greens (chard, bok choy, kale, broccoli rabe) |
| 2 to 4 cloves garlic, crushed
| 2 to 4 tablespoons olive oil
1 onion, sliced | Salt and pepper, to taste
| Wash greens well. Steam until tender (about 5 minutes) and set aside. |
| In frying pan, sauté onion and garlic in olive oil until golden. Remove from heat. |
| Add greens to the oil mixture and toss with salt and pepper. Cover and let sit until ready to serve. This is a good hot vegetable, but it also makes a wonderful sandwich filling, so make more than you need and store the leftovers in the refrigerator. |
| Serves 4 as a side dish. |
| Portobello Mushrooms |
| 4 tablespoons olive oil |
| 2 pounds portobello mushrooms, sliced
2 tablespoons red wine or balsamic vinegar | Pinch freshlySalt and pepper, to taste ground fennel seeds
4 cloves garlic, crushed |
| Mix all ingredients and marinate for one hour. Arrange on a baking sheet and bake at 400 degrees Fahrenheit for 20 minutes, turning once. |
| Serves 6 as a side dish. |
| Vegetable Stir-Fry |
| Oil (toasted sesame oil or olive oil) |
| ¼ head broccoli florets, broken apart
1 onion, chopped | 1 cup peas
2 cloves garlic, chopped | ½ pound mushrooms, sliced
2 medium zucchini, chopped | Mung beans
2 carrots, chopped | Soy sauce or tamari, to taste
| Drizzle a little oil into a wok and sauté the onion and garlic until soft and clear. |
| Add the rest of the vegetables and the soy sauce or tamari and stir occasionally until done (about 20 minutes). |
| Serve over rice as a main dish (serves 2), use as a vegetable side dish (serves 4), or use as a sandwich filling. |
| Note: Just about any vegetables you like and/or have on hand can be substituted for the above ingredients. |
< previous page | page_359 | next page >

If you like this book, buy it!