I received an email asking about delicious alternatives to serving veggies
smothered in cheese. Although this saddens me tremendously, I do
understand the challenges that folks face when “CHEESE” is the enemy. With
that in mind may I offer a few of these helpful (hopefully) hints:
For Steaming Veggies: substitute lemon juice for water and add a tsp of dried
sage leaves (if microwaving of course…) if steaming using conventional
methods pour 1/4 cup lemon juice in with the steaming water as it is boiling.
Once veggies are crisp-cooked (that place between not quite raw but not
soggy either), drain them in a colander then transfer to medium bowl, tossing
them with a crushed garlic clove, 1 tsp of dried sage, salt and pepper to taste.
I suggest sage, rosemary, oregano or try 1/8 tsp of cinnamon or ground
ginger because they pack big sensory wallop for a small amount of herb.
Grilled Veggies: Marinate or not marinate? That IS the question. I guess the
answer is a very personal one so I ask you, what is your preference? Do you
prefer the flavors of the veggie with a hint of “zing” or more “zing”? Don’t get
me wrong, “zing” is good! Here’s what I do… I put all my favorite veggies
(asparagus, eggplant, mushrooms, various peppers, red onion and even
brussel sprouts) in a large bowl and coat them with super wicked-good olive
oil and a couple dashes of balsamic vinegar, a clove of crushed garlic, a pinch
of salt and ground black pepper to taste then transfer them into my grill
basket and grill ‘em up! I prefer the freshness of the veggie on it’s own, with
just a smidge of help from the ingredients I tossed them with before grilling.
*Special note: There is always my old stand by to livin’ things up wickedgood
Olive Oil and Balsamic Vinegar tossed with some ground black pepper
and crushed garlic. Deeeeelish!
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