Every year as spring approaches I feel compelled to eat lots and lots of vegetables.
As tender little green daffodil shoots start nosing out of the ground and the air comes alive with the prospect of nature reawakening, you can find me in the produce section stocking up on fresh carrots, tomatoes and leafy greens.
If you’re like a lot of people, you’re probably stuck in a rut when it comes to preparing vegetables, and end up going just the basic steam or stir-fry route. But if you’re willing to invest a little time in preparation, veggies can become the star of any meal. Here are some new ideas to try to break the same old, boring, steamed-broccoli mould.
Zucchini & Corn with Parmesan
2 Tbsp olive oil
1 or 2 cloves garlic, minced
4 medium zucchini, diced into ½-inch pieces
1 cup frozen or canned corn kernels
¼ tsp dried basil
Salt and freshly ground black pepper to taste
Juice of one lime
2 Tbsp chopped fresh cilantro
2 Tbsp freshly grated Parmesan (or more, according to taste)
Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about one minute. Add the zucchini, corn and basil.
Cook, stirring, until zucchini is tender and cooked through, about three to four minutes. Season with salt and pepper to taste, then stir in lime juice and cilantro. Sprinkle with Parmesan cheese and serve immediately. Makes four servings.
Spicy Roasted Bok Choy
1 large head of bok choy
2 Tbsp olive oil
2 tsp Asian sesame oil
2-3 Tbsp soy sauce
1 clove garlic, minced
Red pepper flakes to taste
2 tsp sesame seeds
Preheat oven to 400° F. Cut the bok choy into quarters lengthwise. In a small bowl, whisk together the remaining ingredients. Place the bok choy on a large, oiled baking sheet and pour the marinade all over the wedges.
Gently rub marinade into the bok choy with your fingers to make sure marinade penetrates the layers. Roast for six to seven minutes, until wilted and tender-crisp. Makes four servings.
Creamed Baby Potatoes and Peas
1 lb small new potatoes, red or white, cut into quarters
1½ cups frozen peas
½ cup water
1 Tbsp finely chopped shallots
1 Tbsp butter
1 Tbsp plus 2½ tsp all-purpose flour
½ tsp salt
¼ tsp freshly ground black pepper
1 cup 2% milk
½ cup light cream (10 per cent fat)
Place potatoes in a large saucepan and cover with cool water; bring to a boil, reduce heat to simmer and cook for eight to 12 minutes or until tender. Drain.
Meanwhile, place peas and half cup of water in a small saucepan; bring to a boil, reduce heat, cover and simmer for three to five minutes or until just tender. Drain. In a large saucepan over medium heat, sauté chopped shallots in butter until tender.
Stir in the flour, salt and pepper until blended; cook, stirring, for one minute, then gradually whisk in the milk and cream. Bring to a gentle boil; cook and stir for about two minutes or until sauce has thickened (if sauce is too thick add a little more milk or cream to bring it to desired consistency).
Stir in potatoes and peas and heat them through; serve immediately. Makes six servings.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
