Veggies

Asparagus with Orange-Chive sauce:

Prep Time: 15 minutes, yields: 4 servings

1 lb of fresh asparagus spears trimmed
½ cup of orange juice
1 tsp of grated orange peel
½ tsp of cornstarch
1 tsp of finely chopped chives

In a large skillet, bring ½ inch water to a boil. Add the asparagus, return to a boil, cover and cook for 3-5 minutes or until tender.

Meanwhile in a small saucepan combine orange juice, orange peel and cornstarch and mix well. Cook over medium heat until mixture boils and begins to thicken. Remove from heat; stir in chives. Drain asparagus, put asparagus on a serving platter and top with the Chive sauce.

Apple-Glazed Carrots:

Prep time: 15 minutes Yield: 4 (1/2cup) servings

2 cups of fresh baby carrots
¼ cup of Apple juice or apple cider
¼ cup of apple jelly
1 ½ tsp of Dijon mustard

In a medium non-stick saucepan, combine carrots, apple juice and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until carrots are tender. Uncover saucepan, cook over medium heat until liquid evaporates. Stir in jelly and mustard, cook and stir jelly is melted and carrots are glazed.

Tabi’s Spiced Carrots:

Prep Time 10 minutes Yield: 6 servings

1 package of fresh washed baby carrots
1 tsp of ground cinnamon
1 tsp of ground cloves
1 tsp of pumpkin spice
2 tbs of brown sugar
2 cups of apple cider

In a large non-stick saucepan add apple cider, spices and sugar carrots and bring to a boil over medium-high heat stir until sugar is melted, cook for 20 minutes or until carrots are tender.

Then drain, pour into a large serving bowl and garnish with Cinnamon butter.

Cinnamon Butter:

1 stick of butter or margarine soften
½ tsp of pumpkin spice
2 tsp of cinnamon

Mix together the butter and spices store in a plastic container until ready to use. Goes good with carrots, squash, sweet potatoes and sweet bread.

Cauliflower Parmesan:

Prep time: 25 minutes yield 6 (1/2 cup) servings

4 cups of fresh cauliflower florets (1 medium head)
1 tbs of olive oil
2 tbs of all- purpose flour
½ cup of skim milk
1/3 cup of water
½ tsp of chicken bouillon
¼ cup of grated Parmesan cheese
¼ cup of fresh bread crumbs
¼ tsp of paprika

In a medium non-stick saucepan, combine cauliflower and ¼ cup of water bring to a boil. Reduce heat; cover and simmer for 6 minutes or until cauliflower is tender. Drain then spoon cauliflower into an un-greased 1-quart ovenproof casserole dish. Set aside.

Heat oil in the same saucepan over medium heat until hot, with a wire whisk, stir in flour, cook and stir 1 minute then add the milk, 1/3 cup of water and bouillon; blend well. Cook for 3 minutes or until sauce boils and thickens, stirring constantly. Stir in cheese cook until cheese is melted. Pour sauce over cauliflower, and sprinkle with breadcrumbs and paprika, and broil 4-6 inches from the heat for 2 minutes or until breadcrumbs are golden brown.

Tabi’s Herbed Squash:

Prep time 10 minutes yield 4 (1/2 cup) servings

4 large yellow squash washed and sliced
4 zucchini squash washed and sliced
1 cup of water
½ cup of finely chopped onions
1 tsp of chopped fresh tarragon
1 tsp of chopped fresh basil
1 tsp of chopped fresh cilantro
½ tsp of fresh chopped mint
1 tsp of olive oil

In a large non-stick saucepan add the water and oil and bring to a boil add the herbs and onion then add the squash cook over medium high heat for 15 minutes stirring frequently, then reduce heat and simmer until squash is tender. Remove from the heat, drain and put into a serving bowl and sprinkle cinnamon over the top.

Zucchini with Tomatoes and Basil:

Prep time: 15 minutes yield 5 (1/2 cup) servings

4 small zucchini cut into ½ inch thick slices
1 cup of coarsely chopped tomatoes
2 tbs of chopped fresh basil
¼ tsp of salt
2 tsp lemon juice
2 tbs shredded fresh Parmesan cheese

In a medium saucepan, combine zucchini and ¼ cup of water. Cook over medium heat for 4 minutes until squash is tender, and drain well. Add tomatoes, basil salt and lemon juice mix well. Cook and stir about 1 minute then pour into a serving platter and sprinkle with Parmesan cheese.