Monday, November 15, 2010

Lemon Herb Veggies

This is one of those dishes that would make my mom so proud. (1) Because it's healthy, and (2) Because it's fresh!  Mom gets mad when I use any frozen or canned ingredients, and I have to agree...  the fresh stuff really does make a difference.

Sorry about the "fistful" approximations again.  There really is no reason to measure the veggies exactly... just follow your stomach when it comes to adding some of these ingredients. :)

You'll need:
1 fistful of fresh asparagus spears, halved
1 fistful of  fresh broccoli, cut in bitesize pieces
1 fistful of green beans (with trimmed stems)
1 tablespoon olive oil
1/4 large sweet onion
1/2 red bell pepper
1/2 cup baby bella mushrooms, halved
1 teaspoon minced garlic
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon dried thyme (Use 1/2 teaspoon fresh if you have it.)
2 tablespoons freshly squeezed lemon juice
Dash of salt and pepper

Wash the green beans, asparagus, and broccoli, and then blanch them. (Boil for 3-4 minutes, drain, and shock them with ice cold water.)

Chop the onion, mushrooms, bell pepper, garlic, basil, and oregano.

Start with sautéing the onion in olive oil on medium low heat for 5 minutes until tender.

Add the bell pepper and mushrooms and sauté for another 5-7 minutes.

We want these veggies to be tender and for the onions to start caramelizing.  I actually really dislike raw onions, but onions cooked this way are delicious!

Add the veggies that you just blanched.

Add herbs, salt, and pepper.  Stir and let the mixture hang out for a few minutes.

Add spinach, and fold together.

The spinach will shrink as it cooks, so you'll want to keep folding occasionally so the spinach at the bottom of the pan doesn't burn.

After about 2 minutes, remove from heat and serve!

This is a great side with almost anything!  My batch made a couple of servings, so I ate some of the veggies with a burger tonight, and I can take the rest to work tomorrow with a turkey sandwich. :)  Hope you enjoy!

Sending you love (and fresh veggies) from my kitchen.

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