Vegetable Recipes

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Warm Vegetable Salad Recipe Recipe

Warm Vegetable Salad Recipe

10.19.11 by Jackie

I'm still on the quest to follow Joy Bauer's 90 |10 food philosophy. By that, she means eating healthy foods 90% of the time and splurge on treats the remaining 10% of the time. Today I paired a very healthy portion of seasonal vegetable salad with a much more reasonable serving of succulent roasted a leg of lamb, which I admit is probably not the healthiest dish (look out for that recipe soon - probably when I feel less guilty!). The salad consists of zucchini, white asparagus and carrots cut into long, thin linguine shape strips. The trio is quickly sautéed with coriander and ginger and finished with lemon juice. The result is a crunchy, naturally sweet, warm salad with a little fresh zing from the lemon.

What I like most about this dish is how vibrant the colors are. Over-cooking veggies depletes their nutrients and can result in less attractive hues, so make sure you give the veggies just enough time to soften and you'll have a beautiful dish.


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Gratin de Christophine (Chayote Squash Recipe) Recipe

Gratin de christophine originates from the French island of Guadeloupe and Martinique. Whether it's called chayote in English, christophine in Creole and French or trái su su in Vietnamese, the vegetable is from the same family as squash. I steam them with apples for added sweetness, then mix in creamed pearl onion sauce and finally bake until golden.

If you're looking to spice up your Christmas meal, you should try this Creole dish. It’s familiar and fresh all at the same time.


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