Monday, July 7, 2008

Steamed Broccoli and Lemon Vinaigrette

Use fresh broccoli to prepare this easy vegetable side dish, which is a tasty accompaniment to seafood. Recipe serves 4 to 6.

Ingredients:

13 ounces (400 g) broccoli, cut into florets
4 fluid ounces (125 ml) olive oil
Juice of 1 large lemon
1 teaspoon oregano leaves
1 tablespoon fresh mint, chopped
1 tablespoon chives or spring onions (scallions), chopped
1 teaspoon freshly crushed garlic

Method:

1. Steam or boil broccoli florets until tender. Do not over cook.
2. Combine olive oil, lemon juice and herbs, mixing well. Make in advance so the flavors have time to mingle.
3. Pour dressing over broccoli and serve while still warm.

Green Salad Primavera


This easy Italian-style gathering of green vegetables, pasta and button mushrooms takes zing from lemon and a slight bite from mustard. Serve cold. Recipe makes 4 to 6 servings.

Ingredients:

6 1/2 ounces (200 g) of fresh spinach spiral pasta or 5 ounces (150 g) dried
4 ounces (125 g) shelled fresh green peas, blanched
4 ounces (125 g) small string-less green beans, blanched
6 1/2 ounces (200 g) asparagus cut into 1 1/2 inch (4 cm) lengths, blanched
6 1/2 ounces (200 g) broccoli florets, blanched
2 small zucchini (courgettes) sliced diagonally, blanched
2 ounces (60 g) snow peas, blanched
2 ounces (60 g) button mushrooms, halved
1/4 cup (60 ml) olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

Method:

1. Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl. Stir through a little olive oil to prevent the pasta from sticking together.
2. Add blanched vegetables and mushrooms to pasta.
3. Combine oil, lemon juice, mustard, tarragon and pepper. Pour dressing over vegetables. Toss lightly to coat. Can be served immediately, but is better if refrigerated for 1 to 2 hours first.

Cauliflower and Broccoli Salad

Fresh cauliflower and broccoli demonstrate the versatility of vegetables in this easy cold salad offering . Recipe serves 10 to 12 as a side dish.

Ingredients:

1 pound (500 g) cauliflower
1 pound (500 g) broccoli
1 cup (250 ml) vinaigrette dressing
1 to 2 teaspoons French mustard
1 teaspoon capers, chopped
Tabasco sauce, to taste
Paprika, to taste

Method:

1. Wash cauliflower and broccoli. Separate into florets. Steam or microwave broccoli and cauliflower separately until tender but crisp. Drain and cool.
2. Combine dressing with mustard, capers and Tabasco sauce.
3. Arrange cooked vegetables and mustard in a serving dish. Spoon dressing over. Cover and chill until serving. Serve sprinkled with paprika.