|
|
|
Fairport-E.Rochester Post
  • Judi Leaming: Recipes for National Eat Your Vegetables Day

  • Food columnist Judi Leaming offers recipes for the June 17 celebration of National Eat Your Vegetables Day.

    • email print
  • According to the schedule that I had laid out for these columns in January, this was supposed to be a column full of applesauce cake recipes to celebrate National Applesauce Cake Day on June 6.
    However, we have been blessed with such bountiful produce and fruit that I’ve been busy with temptations that I couldn’t resist from our local farmers market.
    Instead, I want to offer you recipes for the June 17 celebration of National Eat Your Vegetables Day. 
    In an earlier column I referred to my friend Elaine’s wonderful chilled asparagus salads. The recipe that appears here is similar to the one that she uses, and when I served it this week to a group of friends, they positively devoured it, including the lettuce leaves (fresh from our garden) that the asparagus was on. It really was a hit, and I think you’ll enjoy it, too. When you are no longer able to purchase local asparagus (that day is coming much too soon), you may find asparagus from Canada in your local supermarket, so don’t despair.
    I hadn’t thought of serving green beans chilled, but the asparagus was such a hit that I moved on to Green Bean Salad with Mustard Vinaigrette, and we loved that, too. This recipe is attributed to one that was published in Real Simple magazine in February 2008. Local green beans should be available from now until early September so you’ll have plenty of time to enjoy this.
    I was assigned to prepare Black-eyed Pea Salad for a recent lunch gathering, and now we’ve added this recipe to our summer salad repertoire. I admit I was a little dubious as to how this would come out, but we loved it. Cut out these recipes, and you’ll be more than ready to celebrate National Eat Your Vegetables Day even before June 17.
    Chilled Marinated Asparagus
    (Slightly adapted from www.allrecipes.com)
    The marinade ingredients are enough for 2 pounds of fresh asparagus and I have discovered that asparagus packed in a bunch is usually about 1 pound so you may want to adjust the recipe accordingly.
    2/3 cup packed brown sugar
    2/3 cup cider vinegar
    2/3 cup low sodium soy sauce
    1/3 cup canola oil (*)
    4 teaspoons lemon juice
    2 pounds fresh asparagus stalks, trimmed
    1 cup chopped pecans, toasted (do not omit this)
    Lettuce leaves
    In a saucepan combine brown sugar, vinegar, soy sauce, oil and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour into a bowl and refrigerate until cool. Meanwhile in a large skillet, bring 1/2-inch water to a boil. Add trimmed asparagus. Reduce heat, cover and simmer for 3 to 6 minutes until crisp-tender. Immediately drain and rinse in cold water. (I added ice cubes to this chilling process to drop the temperature quickly in order to retain the bright green color.) Drain asparagus again and place in a large re-sealable plastic bag; add marinade and refrigerate for at least 2 hours or overnight, turning occasionally. Place asparagus on lettuce leaves and sprinkle with pecans. Serves 4 to 6.
    Page 2 of 2 - Green Bean Salad with Mustard Vinaigrette
    1 tablespoon Kosher salt
    1 1/2 pounds green beans, trimmed but not broken
    1 tablespoon Dijon mustard
    2 tablespoons sherry vinegar
    3 tablespoons extra virgin olive oil or Canola oil (*)
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup sliced almonds, toasted
    Bring a large pot of water to a boil and add salt and green beans; cook until fork tender — but not mushy. This should take 6 to 8 minutes. Drain and immediately rinse with cold water — or dunk into an ice-filled cold water bath to stop the cooking. If desired, rub the beans vigorously between your hands to break them in half lengthwise. Drain and transfer to a bowl or re-sealable plastic bag. Whisk together the mustard, vinegar, oil, salt and pepper. Drizzle this over the green beans and sprinkle with the almonds.
    Black-eyed Pea Salad
    (recipe supplied by Dr. Julianna Pax, nutrition scientist and cookbook author)
    6 tablespoons fresh lime or lemon juice (or wine vinegar) — one lime equals about 1 tablespoon juice
    2 tablespoons canola oil (*)
    1 scant teaspoon hot sauce
    2 tablespoons fresh cilantro, parsley or small broccoli florets (tested with parsley)
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    2 (15.5-ounce) cans black-eyed peas, rinsed and drained
    1 cup red bell pepper, finely chopped
    1 cup green bell pepper or celery, finely chopped
    Curly dark green leaf lettuce
    Whisk together juice, canola oil, hot sauce, herb, salt and pepper in a large bowl. Add the rest of the ingredients EXCEPT the lettuce and toss to coat. Cover and chill at least 2 hours or overnight. Serve in a bed of lettuce.
    (*) Canola oil should be purchased in relatively small amounts and refrigerated as soon as it is opened to ensure highest quality. Serves 6.
    Food columnist Judi Leaming writes for the Dover (De.) Post.
     

      calendar