Vegetable Dishes
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Wilted greens
By Dr. Ronald Hoffman
Serves 4 1 pound greens (mustard, turnip, collards, or a mixture) 1 clove garlic, peeled and minced 1 medium onion, chopped 2 cups chicken broth 1/2 teaspoon ground black pepper Wash the greens carefully and remove any tough stems. Place…read more
Categories:Vegetable Dishes
Vibrant spinach-fennel puree
By Dr. Ronald Hoffman
Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish. Serves…read more
Categories:Vegetable Dishes
Summer squash with fresh basil
By Dr. Ronald Hoffman
For a change of pace, try grating summer squash instead of slicing them into the familiar rounds. The new texture is interesting, and faster cooking preserves its nutrients. Serves 4 1 3/4 pounds small yellow squash 1 large bunch basil…read more
Categories:Vegetable Dishes
Steamed kale with tahini dressing
By Dr. Ronald Hoffman
Serves 4 1 bunch kale, washed and picked 2 teaspoons salt DRESSING 1 cup tahini 1 tablespoon tamari soy sauce 1 tablespoon lemon, juiced water Wash kale and rip leaves off spine into small pieces. Place in a large pot…read more
Categories:Vegetable Dishes
Snow peas in the french style
By Dr. Ronald Hoffman
Snow peas, once considered a cliche of Cantonese restaurants in America, became the darlings of nouvelle cuisine. They are called mange-tout in French, which means “eat the whole thing.” This classic saute with shallots and butter is an utterly French…read more
Categories:Vegetable Dishes
Sauteed escarole with garlic
By Dr. Ronald Hoffman
Here’s a thoroughly Italian technique for softening this leafy green’s bitter edge. It’s excellent served with roast chicken or grilled veal chops. Serves 4 1 large head escarole (about 1 pound) 2 1/2 tablespoons extra-virgin olive oil 5 large cloves…read more
Categories:Vegetable Dishes
Roasted Brussels sprouts
By Dr. Ronald Hoffman
Serves 8 2 pounds Brussels sprouts 4 tablespoons olive oil to taste salt to taste pepper Preheat oven to 350 degrees F. Clean Brussels sprouts and cut in half; in roasting pan, combine with olive oil, salt and pepper. Bake…read more
Categories:Vegetable Dishes
Lemon spinach with toasted pistachios
By Dr. Ronald Hoffman
A touch of lemon-laced olive oil brightens the grassy flavor of spinach, and a quick saute preserves the integrity of the leaves. A handful of pistachios adds some vitamins, minerals, and a little healthy fat. All in five minutes. Serves…read more
Categories:Vegetable Dishes
Lemon asparagus
By Dr. Ronald Hoffman
Serves 4 1 bunch asparagus, cut bottom ends off 1 lemon, juiced 3 tablespoons olive oil dash salt Preheat oven to 350 degrees F. Cut bottom ends off asparagus and place in a baking dish. Squeeze lemon over asparagus add…read more
Categories:Vegetable Dishes
Garlicky greens
By Dr. Ronald Hoffman
Serves 4 1 pound fresh spinach (about 12 cups) 1 teaspoon extra virgin olive oil 3 cloves garlic, peeled and minced Wash the spinach well and remove the stems. Heat the olive oil over medium heat in a large nonstick…read more
Categories:Vegetable Dishes
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