ADAPTABLE VEGETABLE SIDES

Last week I wrote that one of the best things about kabobs is how quickly they cook and serve but, when planning a meal,  that can also be one of the worst things about kebobs, especially if vegetables aren’t part of their composition. One of the most important parts of a healthy meal is the vegetables, I’m talking those things mothers are famous for making children eat—beans peas, broccoli.

They’re as necessary for outdoor meals as for indoors but with a larger piece of meat, whether grilled or oven roasted, it’s easier to pick side dishes which will be timed to the meat. This can be tricky with smaller cuts of meat but it’s particularly so with kebobs because they require constant attention to keep the different ingredients cooking at the same rate.

The solution is to choose vegetable dishes which can be prepared ahead and ready before the meat is cooked. For indoor meals, many sides can be cooked in advance and reheated in the microwave, but when eating outdoors, it’s better to select vegetable sides which present well at room temperature.

Below are 14 examples of dishes which solve the timing problem, including salads, because they also work here, just add a loaf of good artisan bread.  I’ve tried to pick vegetables not normally on kebobs to avoid repetition. The asparagus can be dressed in many ways and the other recipes can be adjusted to your taste. Do try changing the seasonings or ingredients, you’ll find it’s fun and can make the meal more interesting.

Vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by any 3-bean salad which will accept numerous sauces and dressings. So if you’re stuck for something to serve, grab a bag of frozen veggies, cook them to crisp tender and add a bit of salad dressing from the pantry—whatever suits your mood and you have a new creation with no one the wiser. As I always say; “Experiment on your own” You’ll have a lot more fun in the kitchen if you do.

RECIPES

Greek Salad: Serves 4

1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch chunks

1 green bell pepper in ½ inch dice

4-5 green onions (scallions) white and light green parts in ½ inch slices

¼ cup sliced Kalamata olives OR (1) 4 oz. can sliced black olives

6 oz. feta cheese crumbled

1/3 cup olive oil

¼ cup lemon juice

1 Tbs. chopped fresh oregano

Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese, Garnish with the oregano.

Bell Pepper Salad: Serves 4

1 EACH red, green and yellow pepper in julienne

 4 oz. can of black olive slices – drained

2 Tbs. capers

1 ½ Tbs. balsamic vinegar

2 Tbs. canola oil

2 Tbs. chopped fresh basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

Peas with Lettuce and Mint: Serves 4
10 oz. peas-frozen is fine
1 cup thinly sliced romaine lettuce

½ cup chicken broth
3 Tbs. chopped fresh mint + a few leaves for garnish
Salt and pepper
Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with toasted sesame seeds .

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa

2 tsp. oil

How viagra without prescription usa the caverta 100mg works? Caverta with discount containing Sildenafil acts like a phosphodiesterase5 enzyme inhibitor. To make prostatitis get radically cured, the herbal medicine can be just as effective (if not more so) a solution to flailing, failing erections as any of the above ED drugs minus all the possible information about it as there are sale of sildenafil tablets http://deeprootsmag.org/category/reviews/page/4/?feedsort=rand certain medicines which suites or solves only one purpose at one time or is a solution to a single disease. Here comes the answer in the form cheap cialis Recommended pharmacy of 4T Plus capsules. Sound familiar? Low libido sildenafil generico viagra or even the inability to enjoy sex is an all-too common complaint with women as they age.

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min . Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches . Microwave on high 3 to 9 min. depending on the  size of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. .
For Marinating: A vinaigrette of choice is best.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs or slices of Parmesan cheese.

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil
Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 11/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Sesame Carrots with Celery Root: Serves 8

1 lb. carrots-peeled and julienned
1 lb. celery root (celeriac) –peeled and julienned.
1 Tbs. butter
1 Tbs. Black sesame seeds
1 Tbs. Sesame oil
1 Tbs. white sesame seeds toasted.
1Tbs. Lemon juice
½ tsp. salt
Brown butter in a pot, add vegetables, toss to coat and stir until crisp tender about 10 min. Add the remaining ingredients and toss to coat well. Saute about 2 min.to blend flavors.

Broccoli and Carrots: Serves 4

8 oz. broccoli flowerets- – frozen is fine

8 oz. carrots peeled and cut into matchsticks

2 tsp. powdered ginger

1 tsp. powdered garlic

2 Tbs. oil

2 tsp. poppy seeds

2 tsp. frozen orange juice concentrate

Boil vegetables together until crisp tender about 5 min. Drain well. Mix other ingredients to make dressing. Gently toss vegetables with dressing and allow to marinate a few hours.

Rabe, Leaf Spinach or Kale:  Serves 4

1 lb. bunch—possibly more depending on appetites

1 Tbs. oil

1 Tbs. chopped jarred garlic

Salt to taste—optional

Cut the heavy woody bottom stems off the vegetables. Plunge them into boiling water for about 5 sec. until they turn bright green. Rinse under cold water and drain. Heat oil in a skillet over medium heat until just sizzling; add drained vegetables and garlic and toss until just crisp tender- about 5 min. –less for spinach. Serve at room temperature with salt to taste.

NOTE: The flat leafed spinach found in salad packages is too delicate for this dish.

Baby Zucchini with Squash Blossoms: Serves 6
1 lb. baby zucchini-cut lengthwise into 6 wedges
1 ½ tsp. chopped fresh lemon basil-or fresh lemon balm
3 Tbs. butter- divided
18 squash blossoms
salt-Kosher preferred
Saute zucchini in 1 Tbs. butter until crisp tender, about 2 min. Stir in herbs and salt, stir to mix and spoon onto a serving plate. Melt remaining butter in the pan and sauté squash blossoms about 2 min. but don’t allow to wilt, about 4 sec.  Serve on top of zucchini.

Zucchini Torte: Serves 4-6
1 large onion-diced
1 ¾ lb. zucchini-about 3 large-grated
3 garlic cloves-minced
3 Tbs. jalapenos-seeded and chopped
5 Tbs. butter-divided
2 tsp. ground cumin
Salt
(3)11inch flour tortillas
12 oz. Monterey Jack cheese-grated
Melt 3 Tbs. butter in a skillet and sauté the onion and cumin about 9 min. until tender. Add zucchini and garlic and cook about 14 min. until mixture is dry and tender. Season with salt, add jalapenos and cook 2 min. Spoon into a bowl.  Place 1 tortilla on an oiled plate, sprinkle with ¼ of the cheese, spread with half of the zucchini mix and ¼ more of the cheese. Cover with a second tortilla and repeat layering. Top with third tortilla and press down to compact it. Melt 2 Tbs. butter over medium heat, in a heavy 12 inch skillet. Slide torte into skillet, cover and cook about 4 min. until bottom is golden.  Slide torte onto the plate using a spatula, invert into skillet and cook uncovered until bottom is brown about 4 min. Transfer to a plate and allow to cool at least 5 min. Can be served at room temp or slightly reheated in a microwave. Serve cut into wedges.

Potatoes Seaview: Serves 4-6
3 large all-purpose potatoes—cylindrical ones are best- thinly sliced
2 Tbs. butter – melted
Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview: Serves 4-6
Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.