Grilled Asparagus with Sour Cream Horseradish Sauce:
1 lb. Asparagus, trimmed & rinsed
splash of lemon juice
heavy splash of olive oil
1/2 tsp. sea salt
1/2 tsp. pepper
Mix together and grill (we even use our Foreman Grill to cook veg in the off season). Make sauce as follows:
1/2 c. sour cream (or substitute greek yogurt)
1/4 c. drained horseradish
1/4 tsp. salt
few grains of cayenne
1/4 tsp. paprika
Mix well with a fork. Serve with above asparagus (also goes well with fish or salmon croquettes).
Above sauce recipe comes from a 50's era recipe pamphlet called "Sour Cream - United Dairy Farmers - Recipes" from my vintage cookbook collection.
Seared Zucchini with Fresh Rosemary:
Fresh Zucchini
Fresh Rosemary (rinsed and patted dry)
Coarse grind Salt
Olive Oil
Cut your rosemary in half lengthwise. Sprinkle with salt on the cut side, not the rind. Press one stick of rosemary (about the length of each zucchini) into each half of zucchini. Heat up about 2 tbsp. of olive oil on med. high heat in a cast iron skillet or sauté pan. Put the zucchini into the hot pan with the rosemary impressed, cut side down. Use a press or something to weigh down the zucchini while it caramelizes till golden (some people will use a saucer to press down the veg with a heavy weight on it). Only cook the veg on one side (don't saute the rind side down or it will turn to mush and it should remain somewhat crisp when done).
Above recipe shared by my friend James Meadows.
Sautéed Brussel Sprouts with Balsamic Reduction:
1 lb. fresh brussels sprouts (rinsed, trimmed and rough outer leaves removed)
1 tbsp. minced garlic (3-4 cloves)
1 tsp. lemon juice (or 1/2 of a fresh squeezed lemon)
2 tbsp. olive oil
coarse grind salt
fresh ground pepper
Boil the sprouts in salted water until they are tender (still bright green and "al dente" in a way, not mushy because they will still cook in the next step of the saute pan). Heat up a little oil in a cast iron skillet (med. high). Drain the boiled sprouts well then sprinkle with lemon juice, 2 tbsp. olive oil, salt and pepper and fold together (do not over stir or you will break down those nice sprouts and you want them to stay intact).
Cut each sprout in half. Next, sauté the sprouts in the hot oil till carmelized and golden (starting with the cut side). Turn gently (tongs work best) to get an even color all over. Take care to remove any stray leaves that separate from the sprouts before they blacken (they are tasty golden, but don't let these leaves burn and taint the flavor of the dish). When done, drain oil from sprouts on paper towels, etc.
I recommend putting on the balsamic reduction to cook down before you start boiling the sprouts so it has time to get all nice & syrupy. Here is the recipe from the nourishinggourmet's reduction that I lightly drizzled on my sprouts.
Balsamic Reduction
1 cup of balsamic vinegar
1-4 tablespoons unrefined sweetener of choice (such as coconut sugar, maple syrup or honey),
(Optional flavoring agents: a cinnamon stick and/or a couple cloves, 1 bay leaf, 1 tablespoon minced fresh rosemary, or part of an orange rind will also zest it up)
"In a small sized saucepan that is non-reactive, add the balsamic vinegar and any flavoring agents you'd like (they are completely optional, but add their own flavors. Just don't add them all, one or two will be enough). Turn kitchen fan on high since vinegar will be floating into the air!
Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Stir constantly near the end and scrape down the sides, as you don't want to burn it. When it coats a spoon, it will be thick enough. You can thicken it slightly, or make it as thick as molasses. You can reduce anywhere from ⅓ to ¾'s of the vinegar (but not more, unless you want to really risk burning it)! When reduced more, it will thicken up considerably once cooled."
The Brussels sprouts recipe was modified by me from the baked version of this recipe found at: http://www.simplyrecipes.com/recipes/roasted_brussels_sprouts/
1 lb. Asparagus, trimmed & rinsed
splash of lemon juice
heavy splash of olive oil
1/2 tsp. sea salt
1/2 tsp. pepper
Mix together and grill (we even use our Foreman Grill to cook veg in the off season). Make sauce as follows:
1/2 c. sour cream (or substitute greek yogurt)
1/4 c. drained horseradish
1/4 tsp. salt
few grains of cayenne
1/4 tsp. paprika
Mix well with a fork. Serve with above asparagus (also goes well with fish or salmon croquettes).
Above sauce recipe comes from a 50's era recipe pamphlet called "Sour Cream - United Dairy Farmers - Recipes" from my vintage cookbook collection.
Seared Zucchini with Fresh Rosemary:
Fresh Zucchini
Fresh Rosemary (rinsed and patted dry)
Coarse grind Salt
Olive Oil
Cut your rosemary in half lengthwise. Sprinkle with salt on the cut side, not the rind. Press one stick of rosemary (about the length of each zucchini) into each half of zucchini. Heat up about 2 tbsp. of olive oil on med. high heat in a cast iron skillet or sauté pan. Put the zucchini into the hot pan with the rosemary impressed, cut side down. Use a press or something to weigh down the zucchini while it caramelizes till golden (some people will use a saucer to press down the veg with a heavy weight on it). Only cook the veg on one side (don't saute the rind side down or it will turn to mush and it should remain somewhat crisp when done).
Above recipe shared by my friend James Meadows.
Sautéed Brussel Sprouts with Balsamic Reduction:
1 lb. fresh brussels sprouts (rinsed, trimmed and rough outer leaves removed)
1 tbsp. minced garlic (3-4 cloves)
1 tsp. lemon juice (or 1/2 of a fresh squeezed lemon)
2 tbsp. olive oil
coarse grind salt
fresh ground pepper
Boil the sprouts in salted water until they are tender (still bright green and "al dente" in a way, not mushy because they will still cook in the next step of the saute pan). Heat up a little oil in a cast iron skillet (med. high). Drain the boiled sprouts well then sprinkle with lemon juice, 2 tbsp. olive oil, salt and pepper and fold together (do not over stir or you will break down those nice sprouts and you want them to stay intact).
Cut each sprout in half. Next, sauté the sprouts in the hot oil till carmelized and golden (starting with the cut side). Turn gently (tongs work best) to get an even color all over. Take care to remove any stray leaves that separate from the sprouts before they blacken (they are tasty golden, but don't let these leaves burn and taint the flavor of the dish). When done, drain oil from sprouts on paper towels, etc.
I recommend putting on the balsamic reduction to cook down before you start boiling the sprouts so it has time to get all nice & syrupy. Here is the recipe from the nourishinggourmet's reduction that I lightly drizzled on my sprouts.
Balsamic Reduction
1 cup of balsamic vinegar
1-4 tablespoons unrefined sweetener of choice (such as coconut sugar, maple syrup or honey),
(Optional flavoring agents: a cinnamon stick and/or a couple cloves, 1 bay leaf, 1 tablespoon minced fresh rosemary, or part of an orange rind will also zest it up)
"In a small sized saucepan that is non-reactive, add the balsamic vinegar and any flavoring agents you'd like (they are completely optional, but add their own flavors. Just don't add them all, one or two will be enough). Turn kitchen fan on high since vinegar will be floating into the air!
Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Stir constantly near the end and scrape down the sides, as you don't want to burn it. When it coats a spoon, it will be thick enough. You can thicken it slightly, or make it as thick as molasses. You can reduce anywhere from ⅓ to ¾'s of the vinegar (but not more, unless you want to really risk burning it)! When reduced more, it will thicken up considerably once cooled."
The Brussels sprouts recipe was modified by me from the baked version of this recipe found at: http://www.simplyrecipes.com/recipes/roasted_brussels_sprouts/