Green vegetable for Shabbos lunch - need suggestions
I'd like to serve a green vegetable (NOT a broccoli,zucchini , or any other type of kugel) for Shabbos lunch.
Ideally, I'd like to make brussels sprouts. Normally, I just roast them with a bit of salt, or cook and add some chestnuts, but I worry that they won't hold up well.
Anyone have a recipe for something green that will not get mushy or "old" tasting by the next day? How would you warm it up? - just a bit warmer than room temperature would be fine.
I'm always so stressed out with Shabbos lunch company, that the food will either be dried out or just not taste as good as it does fresh.
Grilled asparagus chilled and tossed with pickled roasted red peppers and garlic cloves. Pull from refrigerator on Shabbos morning and allow to come to room temperature by lunch.
This holds color beautifuly and by using the pickled red peppers from the jar and some of thier packing juices you don't have to make your own vinegarette to marinate it all. I also sometimes cut up scallions and add to the mix.
I grew up hating asparagus. It wasn't until I was on my second wife that I discovered that I loved it. The difference: Both my mother and first wife used canned asparagus>>>>mush.
I love tender, thin baby asparagus. The only time that I can't stand fresh asparagus is if the cook hasn't removed the woody part of the stalk.
I love fresh green beans, too. Okra, however, I only like in soup or gumbo.
Generally, don't warm it up, just let it get to room temperature. Once you're reheating, it's hard to control for mushiness. Room temperature brussels sprouts are very good.
Spicy-Sweet Green Beans (truly excellent): http://markbittman.com/spicy-sweet-gr...
World's Best Braised Green Cabbage: http://www.thenourishinggourmet.com/2... Much, much better than its humble ingredients would indicate, and only improves by sitting around.
Steamed broccoli with an interesting vinaigrette, like the one from this Korean chive salad: http://www.nytimes.com/2005/06/22/din... (This vinaigrette goes on pretty much any vegetable, and everybody loves it; the salad itself is a mainstay in our household.)
Something involving roasted green peppers? I prefer red/orange/yellow ones myself, but you can toss these with a nice vinaigrette (e.g. lemon-cumin) and have a green side dish.