<p>Along the lines of the recipe thread I thought it would be great to have a vegetable thread. Some of us (my apologizes to those living in cold climates) are starting to see more vegetables at our farmers markets. Everything looks so healthy and inviting but how do you prepare what you have brought home. I also have to think before I buy what we will have time to eat before it goes bad.
Today’s finds-
first of the season frost tipped asparagus- It is very thin. Normally I roast asparagus in the oven with olive oil but I think what I bought today is to tender for that treatment. Ideas?
Also bought beets, satsuma tangerines, pink lady apples, carrots and delicious strawberries.</p>
<p>Here’s a great recipe for an appetizer made by placing several thin stalks of asparagus on pear slices, wrapping in prosciutto, and grilling or broiling.</p>
<p>[Prosciutto</a> Wrapped Asparagus and Pears | Jan’s Sushi Bar](<a href=“Janssushibar.com”>http://www.janssushibar.com/?p=10693)</p>
<p>Cookinglight.com has lots of simple asparagus recipes. If you stick to 4- or 5-star ranked recipes, you can’t go wrong. You can also search on ingredients. Similar collections at epicurious.com or allrecipes.com.</p>
<p>I like almost ALL veggies lightly pan cooked (sort of stir fryish) in olive oil with garlic added. Sprinkle with a little sea salt or kosher salt…yum.</p>
<p>I roast: brussel sprouts, broccoli, cauliflower – all come out great. 375-400 degree oven for 15-20 minutes. First drizzle some olive oil over veggies then add a sprinkle of kosher sea salt and freshly ground pepper. I am interested to hear the asparagus tips (no pun intended) – I usually just steam them.</p>
<p>One of our favorite spinanch recipes - boys even like it:
[Garlic</a> Spinach Recipe - Allrecipes.com](<a href=“http://allrecipes.com/recipe/garlic-spinach/detail.aspx]Garlic”>http://allrecipes.com/recipe/garlic-spinach/detail.aspx)</p>
<p>A different way to make broccoli
[Fried</a> Broccoli Recipe - Allrecipes.com](<a href=“http://allrecipes.com/recipe/fried-broccoli/detail.aspx]Fried”>http://allrecipes.com/recipe/fried-broccoli/detail.aspx)</p>
<p>Haven’t tried this one yet = but similiar to broccoli - looks good:
head of cauliflower, 2 tbsp olive oil, 1 tsp marjoram, 1/4 tsp salt, pepper to taste, 2 tbsp balsamic vinegar, 1/2 c Parmesan cheese. 450°F for 20-30 mins</p>
<p>Our favorite asparagus, is probably grilled. Sometimes we put in foil, sometimes right on grill. Olive oil and kosher salt.</p>
<p>I’m with Thumper.</p>
<p>I also put a little olive oil on almost any veggie, including and especially asparagus and grill them in the Foreman.</p>
<p>Steam them and then stop the cooking in ice cold water and then cut them into small pieces and make a chopped salad with the asparagus, beets, carrots, etc. Actually, you could combine the fruit in the salad too!</p>
<p>Or</p>
<p>stuff them inside of chicken breasts and broil in the oven…but if they’re that thin, that may not work. Well, if you cut the asparagus into some breadcrumbs and then stuff the chicken breasts maybe it could work…</p>
<p>I make good spinach pancakes…maybe use spinach and asparagus?</p>
<p>OK…not for asparagus…but I LOVE this recipe for ratatouille. I add some tomato sauce to the marinade. And I use very high quality aged Balsamic so it’s not too sour. I’m making it NOW! 
</p>
<p>1 Eggplant; 1 in cubes</p>
<p>1 Zucchini; 1 in cubes</p>
<p>1 Yellow zucchini; 1 in cubes</p>
<p>2 Red onions; in eighths</p>
<p>1 Green pepper; 1 in cubes</p>
<p>1 Red pepper; 1 in cubes</p>
<p>6 Plum tomatoes; coarse chop</p>
<p>MARINADE 1/2 c Olive oil</p>
<p>2 tb Dijon mustard</p>
<p>1/4 c Balsamic vinegar; or red</p>
<p>4 Garlic cloves; chopped</p>
<p>3 tb Fresh basil; chopped</p>
<p>or 3 ts dried 2 tb Fresh oregano; chopped</p>
<p>or 2 ts dried 1/4 ts Cayenne; (optional)</p>
<p>Salt Ground pepper to taste GARNISH 3 tb Parsley; chopped</p>
<ol>
<li>Place all vegetables in large bowl 2. Combine marinade ingredients in</li>
</ol>
<p>separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well. 3. Place in roasting pan and roast at 425F(220C) for 45 minutes to 1 hour or until vegetables are browned and tender. Toss everything together to combine flavours. 4. Sprinkle with parsley before serving. The classic ratatouille calls for sauteeing each vegetable individually then combining them. By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.</p>
<p>I like veggies steamed. Preferably then mixed with olive oil and some other spices (often lemon pepper). Yum.</p>
<p>^^^Yum, Toneranger, thanks, I think I’ll try this recipe!</p>
<p>I eat vegetarian a lot of the time now…Mom60: I have fun looking up recipes on-line when I have the time! It’s amazing how many different ways you can make certain dishes! :)</p>
<p>One fun thing to make from a Farmer’s market is in the summer (?) or whenever they come out are the zucchini flowers dipped in some sort of mixture and sauteed, yummy. Also, sometimes the Farmer’s markets hand out recipe sheets!</p>
<p>I love almost all veggies roasted with olive oil and salt. I’ve discovered recently that I especially love roasted broccoli – it caramelizes and brings out a completely different flavor.</p>
<p>I’ve been eating a lot of kale recently, and my absolute favorite way to cook it is to saute it, adding a splash of water (kale’s so tough, so the water and steam helps to soften it a bit more), a little soy sauce, chili powder, chili powder, and some toasted sesame oil. Wonderful flavor combination.</p>
<p>I love kale, too, eireann. Your recipe sounds great, and I’m looking forward to trying it.</p>
<p>My favorite kale method is sauteed w/olive oil and onions, garlic, wine (red or white both work) and fresh rosemary.</p>
<p>Kale is really good in a green smoothie too …</p>
<p>Sounds like if we have olive oil, coarse salt and freshly ground pepper we’re all set!!!</p>
<p>I made a pot roast tonight and served mashed cauliflower in place of mashed potatoes. Steamed it for 15-20 min with some sliced garlic, then mashed it with some milk, butter, parmesan, and salt. Everyone loved it - I’ll definitely make it again!</p>
<p>mmmmm…love mashed cauliflower. Tonight we had Swiss chard sauteed w/olive oil, onion, salt, pepper and some lemon juice tossed in at the end. It’s like 2 veggies in one! The red stalks are chopped and cooked first, leaves added during the last 2-3 minutes.</p>
<p>My go-to is similar to thumper’s but I add just a touch of lemon juice to brighten it. </p>
<p>For me, the main thing about veggies is to not overcook. On the crisp-tender spectrum, I lean toward crisp.</p>
<p>Bookmark…Grammys still on, so…</p>