Posts Tagged ‘vegetable’

Collard Green Slaw

June 9, 2009

serves 6-8

 

1  1/2 -2 lbs of fresh collard greens washed & chopped very thin( remove center stock)

2-3  plum tomatoes seeded and chopped fine

2  Tablespoons small red onion cut into very thin pieces

1-2 Tablespoons small yellow onion cut into very thin pieces

Dressing

   combine the following in a bowl

2  large cloves fresh garlic minced (about 1 teaspoon)

 1 teaspoon of iodized sea-salt

2 Tablespoons of white wine vinegar

1/3  cup of extra virgin olive oil

 

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In a large platter combine greens, tomato and onions. Coat with dressing. Toss before serving

 Set aside for 1 hour. Serve with barbecue meats.

 

Can be made a day in advance. Store in refrigerator

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Zucchini shitake sauté

May 30, 2009

Serves 4-6

2 large zucchini peeled and sliced julienne  about 1  1/2 -2 cups 

1 large yellow onion sliced julienne about 1 ½ cups

2 cups of chopped fresh shitake mushrooms sliced julienne

 3 large garlic cloves pureed

½ stick of unsalted butter

 ½ teaspoon chicken stock concentrated liquid chicken Bovril or 1 teaspoon of  Herb Ox chicken stock powder.

1 Tablespoon extra virgin olive oil (preferably Portuguese, Spanish or Lebanese)

Salt to taste

 

 Sautee garlic & zucchini in oil and butter. Add in onion, mushrooms, and sauté for 3 minutes. Add chicken stock, continue to sauté until all veggies are tender. Season with salt. Serve as a side  with grilled tuna steaks or teriyaki meat dishes.