June 17: National Eat All Your Veggies Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Winter Vegetables
Categories: Vegetables, Citrus
Yield: 10 Servings

2 bn Asparagus; green, bottom 1/3
- stem removed
2 lb Carrots; peeled, cut oblong
- or large dice
1 lb Baby Brussel Sprouts; fresh
- cleaned or frozen can be
- used
1 lb Wax Beans; ends snipped
2 oz Butter
Zest from orange
4 oz Olive oil
Salt and Pepper

Asparagus: preheat grill or large heavy bottom sauté
pan. Rub 2 oz of olive oil on asparagus and season w/a
pinch of salt & pepper. Lay flat on grill or sauté pan
until lightly browned. Using long fork or tongs, rotate
the asparagus to brown other sides. Usually 2 or 3 min
per side. The asparagus is done when you can use a fork
to cut through. Do not overcook, this will cause the
asparagus to become stringy. Keep warm until ready to
serve.

Carrots: bring 3 qt salted water to a boil, add carrots
to water and cook until fork tender, meaning a fork will
easily pass through the carrot. Drain the water from the
pot and toss 1 oz butter and zest of orange and mix until
carrots are coated. Season w/pinch of salt and enjoy.
K eep warm until ready to serve.

Brussel Sprouts: For Fresh: Bring 3 qt salted water to a
boil, cut into the stem of the sprout w/pairing knife to
create an X on the bottom, this will allow the stem to
cook more evenly. Place sprout in boiling water and allow
to cook until bottom of sprout is tender and easily cut
with a knife. Preheat a heavy bottom sauté while sprouts
are cooking. Remove sprouts from water and allow all
water to drain completely. Add 2 oz oil to sauté pan and
add the sprouts, season with salt & pepper while tossing
the sprouts around to evenly brown in the pan. If sprouts
are too big, you can cut them in half, keep warm until
ready to serve.

For Frozen: Bring 3 qt salted water to a boil and drop
frozen brussel sprouts into water, these are precooked so
you are only thawing them out. Remove from water & sauté
as above.

Yellow Wax beans: bring 3 qt salted water to boil, add
snipped wax beans to water and allow to cook until fork
tender or to your liking of doneness. Remove from water
and toss with 1 oz butter and season with salt & pepper.

Yield: 10 portions

Recipes from the 2009 Inaugural Luncheon Joint Congressional
Committee on Inaugural Ceremonies

MM Format by Dave Drum - 06 February 2009

Uncle Dirty Dave's Archives

MMMMM

... I have a condition that prevents me from dieting: I get hungry.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)