HOME > Chowhound > Home Cooking >

Discussion

July COTM:(Vegetarian Cooking for Everyone) VEGETABLES

Please post all recipes from this chapter here. Be sure to indicate the page number.

Bone Appeteee!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The original comment has been removed
    1. Wednesday dinner:
      Sauteed Mushrooms with Spinach, pg. 390
      Very simple, very tasty, except I thought it was a little too salty... OTOH perhaps that was the fault of the cook.....
      Sautee sliced mushrooms, add spinach, cook till tender. See I told you so.
      Calls for 4 Tblspns butter but I used 2T butter and 2T EVOO.

      Served this with Chicken Scarpariello: Thighs, spicy sausages, hot cherry peppers, and other goodly ingredients... YUMMO. Oops, Sorry.

      1. Warm Green Bean Salad(s) p. 149.

        My husband loves green bean more than all other vegetables, something I really don't get, but I always try to find new ways to serve them. This sounded simple so I figured it was worth a try - and it definitely was. Cook the beans in salted boiling water, drain on a paper towel, then while still warm add olive oil. When ready to serve toss with lemon juice and fresh herbs (I used basil, one of the one she suggets). I served them with scallops roasted with aioli, and it was a wonderful meal. I'd definitely make this again - easy and quick (aside from cleaning/snipping the beans) and very flavorful.

        10 Replies
        1. re: LulusMom

          > aside from cleaning/snipping the beans

          This may seem obvious, but for many years I used to top & tail the beans one at a time, very tedious. Then one day I hit on the idea of doing handfuls of beans on the cutting board with a knife. I butt them up against the knife to get the ends even, then cut them off. True, I might cut off a bit more than I would doing them one at a time, but it's so much faster!

          And yes, I love green beans served that way. Sometimes I just use a little lemon olive oil, no lemon juice.

          1. re: Karen_Schaffer

            See, now THAT is the kind of thing that is really helpful. Never in a million years would have occured to me to do that. Will do it the next time I have green beans (although to be honest, with so many other vegetables in the world, how often would one choose to make ... green beans??).

            1. re: LulusMom

              I cut them that way too - makes it so very much faster to prepare them. Green beans are also nice tossed with olive oil, a little lemon juice, diced & sauteed red peppers and some toasted pine nuts.

              1. re: MMRuth

                My husband is going to thank all of you for your helpful green bean tips (especially the cutting thing).

              2. re: LulusMom

                Happy to have helped!

                I wasn't very enthusiastic about green beans until I grew them myself. What a difference in flavor! If you have any room for a garden, try growing some green beans and you may find them much more interesting. Pole beans are best because they'll keep producing all season long. I particularly like Kwintus and Smeraldo for their great flavor and productivity.

                http://www.parkseed.com/webapp/wcs/st...

                http://www.parkseed.com/webapp/wcs/st...

              3. re: Karen_Schaffer

                I don't de-tail them... just like you, though, I do use the knife & cutting board to cut the stem end off.

              4. re: LulusMom

                You could also try adding some shallots to a simple vinaigrette dressing and adding cherry tomatoes to the green beans for another great side dish that I really enjoy and I'm sure your hubby will too!

                1. re: greedygirl

                  I make this exact dish -- green beans w/ shallot vinaigrette and halved grape or cherry tomatoes -- from Alice Waters' Vegetables cookbook.
                  It is handy because it can be served at room temp. Alice advises to spread out blanched green beans on kitchen towel, and adding to vinaigrette and tomatoes just before serving so acid doesn't discolor beans. Yum!

                  1. re: NYchowcook

                    Mines from a book which I love called Divertimenti. It's a really nice way to serve green beans.

                  2. re: greedygirl

                    Do you serve those beans warm, too? Or room temp?

                2. Peperonata (p.404)
                  I haven't made this recipe yet this summer, because the peppers aren't in season yet, but I made it many many times for the past few summers, it's probably my most stained page in the cookbook. It's a very simple recipe, just basically onions and garlic softened, and then sauteed with any combination of peppers and some tomatoes. It's a great way to use peppers and toamtoes in the summer, makes a great topping for bruschetta, is delicious stirred into pasta, and is great just spooned onto good bread.

                  One change that I make in the recipe, though, is to slice the onions into strips, instead of dice them, I like the texture and the look better that way.

                  1. Fingerlings with Slivered Garlic (p 411)

                    Delicious and simple. In a buttered shallow baking dish, cook fingerlings (sliced lengthwise in thirds or halves) with lots of slivered garlic at 400 degrees for 40 to 50 minutes. Dot top with butter or drizzle with olive oil, grind on lots of salt and pepper, and toss in a few tablespoons of water. Cover with foil. After 45ish minutes, remove foil, and let potatoes continue to cook for 15 minutes until they turn golden and crispy-ish.

                    This would be a perfect easy delicious side dish. I bought fingerlings at a local farm and wanted a simple preparation to highlight their flavor I made these to add a homemade touch to Sunday lunch of sandwiches -- instead of potato chips. They're great as is, and then I tossed some good vinegar on the warm potatoes on my second helping, and that was fantastic too, more like a warm roasted potato salad.