Archive for the ‘Green Recipes’ Category
Spinach with Sesame and Garlic-Green Recipe
Spinach with Sesame and Garlic
I never get tired of eating spinach. Good thing it’s so good for you! This is a fun take on spinach, a Korean version, with the greens wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s The Best Recipes in the World. In typical Bittman style, the spinach is quick, easy, and good.
If you are using bagged baby spinach, the presoaking is not necessary, as that greens is pretty clean. Also baby spinach does not need to be chopped. The greens you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use it.
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Steamed Broccoli-Green Recipe
Steamed Broccoli
Steamed broccoli is the best cure for over-indulgence I know. It’s cleansing, healthful, high in vitamin C, protein (45% of the calories in broccoli are protein), and fiber.
The easiest way to dress broccoli is to mix in a tablespoon of butter. My favorite way to eat that greens is with a little lemon juice and some nutty flax seed oil (available at Whole Foods, Trader Joe’s, and health food stores) which is high in healthful omega-3 oils and quite delicious in taste. Mom and dad love their broccoli with mayonnaise (which is surprisingly quite good). You can also do olive oil and lemon zest (pictured above), olive oil and balsamic vinegar, etc. etc. Good with toasted slivered almonds or toasted sesame seeds too.
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Swiss Chard-Green Recipe
Swiss Chard
I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend’s garden. It was so sweet and buttery I couldn’t believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from the farmer’s market. So here’s a hint. If the thought of Swiss chard leaves you uninspired, get some from a farmer’s market that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don’t even compare.
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Asparagus Green Recipe
Asparagus Green Recipe
Selland’s market-cafe in Sacramento is an uncommonly good café and often a source of inspiration for foods to prepare. Recently I had some of their Asparagus Green Recipe and loved the texture – slightly crunchy (definitely not mushy!) – and the hint of lemon flavor along with the olive oil and Parmesan. Upon inquiry I was told that the asparagus had indeed been parboiled for 2 minutes and then tossed with Parmesan, olive oil, and some lemon zest. So easy!
Asparagus with Hollandaise Sauce-Green Recipe
Asparagus with Hollandaise Sauce Recipe
The best thing about knowing how to make an easy asparagus with hollandaise sauce is that once you get the hang of it, you can make the most simple of vegetables into something quite elegant. Case in point, these steamed asparagus with hollandaise sauce. I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them? Oh my.