Kyle’s Kitchen
We ate such heavy food for Father’s Day: brisket, ribs, sausage, potato salad, a big pot of beans, garlic bread and a creamy lemon dessert. On the Monday night after, Mom made a vegetarian dish which she’s made before, and we all agreed it was a nice change.
This recipe can be adapted in so many ways. Veggies you don’t like can be taken out and others added in. These things are not in the recipe but could be: bottled artichoke hearts, tomatoes, peas, corn, green beans, eggplant, asparagus, celery, cabbage, snap or snow peas. You get the idea. Completely adaptable. But it sure is delicious and easy to make.
Mom used her electric skillet but a large skillet with a lid would also work.
Magnolia Cafe’s Love Veggies
1 small box baby spinach 2 tbsp butter or olive oil or a combination of both 2 cloves garlic, minced 1 small Serrano pepper, minced (optional) 2 cups broccoli florets 1 carrot, sliced 5 large mushrooms, sliced 1 small yellow squash, sliced
1 small zucchini, sliced 1 small bell pepper, diced 1 onion, chopped 1 cup (or more) Monterrey Jack or cheddar cheese, grated Season to taste with lemon pepper and fresh thyme Melt butter and olive oil in a large skillet over medium heat. Add garlic and other veggies— except the spinach—and sauté 7 to 10 minutes until tender, stirring often. When vegetables are tender, top all with the spinach and cover the spinach with the grated cheese. Cover the pan and steam over low heat 3-5 minutes or until spinach is wilted and cheese is melted.
-kwc Since tomatoes are getting ripe at the moment here is an uncooked, fresh tomato sauce you could make as a bruschetta topping, to go with grilled chicken or fish, or serve over pasta.
Fresh Tomato Sauce
1-1/2 to 2 lbs. fresh ripe tomatoes 1 small garlic clove 1/4 cup extra virgin olive oil 3/4 teaspoon kosher salt 1/2 cup fresh basil leaves, torn into small pieces or sliced into ribbon.
Cube the tomatoes into 1/2-inch chunks. If you’re using cherry tomatoes, slice them in half. Put the tomatoes in a large bowl.
Grate the garlic clove over the tomatoes. If you don’t have a rasp grater, chop the garlic very finely with a chef’s knife.
Pour the olive oil over the tomatoes and sprinkle with the salt. Stir to combine and then add the basil.
Add hot cooked pasta to the bowl and toss. Serve immediately or at room temperature.
-kwc Next time you fire up the grill, how about making a grilled vegetable side dish while you’re at it. And like in the first recipe, use the veggies you like.
Easy Grilled Vegetables
1 pound tomatoes, cut into large dice (if using cherry or grape tomatoes, leave whole) 1 yellow or white onion, peeled and ends removed, cut into eighths 1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2” pieces 1 medium yellow squash, ends removed, sliced in half lengthwise, then cut into 1/2” pieces 1 car ton (8 oz.) mushrooms, cleaned and halved 1 bulb garlic 4 tbsp plus 1 tsp olive oil, divided 3 tbsp balsamic vinegar 1 tbsp mixed fresh herbs (such as basil, oregano, parsley, rosemary, and/or thyme), minced black pepper and sea salt, freshly ground Prepare/set your grill to medium-high heat.
Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle 1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until garlic cloves are soft and lightly golden).
Meanwhile, in a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 tbsp of olive oil and a generous amount of freshly- ground salt and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill pan and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Remove garlic and vegetables from grill when cooked.
While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 tbsp of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs until combined. Add extra salt and pepper to taste.
Transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing. Serve immediately. Or these are also delicious served cold or at room temperature.
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