Green veggies are so good in the summer, lightly seasoned, raw or cooked, in salads, stir fry, soup, grilled…
See below for two super easy veggie recipes tasty enough to satisfy even a carnivore! They are both very quick to cook up any day for a simple but refreshing lunch or dinner dish and also easy to dress up with some garnishes for a fancier occasion. The soup is especially versatile - just toss in whatever veggies you have lying around!
1 bundle of fresh asparagus (about 10-15 stalks)
3 tbsp. olive oil
2 tsp. each salt and black pepper
1 clove garlic, minced
Preheat oven to 375 degrees F.
Wash and trim asparagus. Place in a single layer in an ungreased pan or casserole dish.
Drizzle with oil and sprinkle salt, pepper, and garlic on top. [I love garlic, especially with cooked vegetables!]
Use a spatula/fork/chopsticks to lightly toss the stalks to distribute the oil/spices.
Bake for 15-20 minutes, or until desired tenderness is reached. [I turn of the oven when I can stick a fork into the thickest part of the stalk with just a little resistance - tender but still a little crunchy and not mushy!]
Serve as a side dish or cut into small pieces and add to salad.
For a gourmet touch: tie up small bundles (3-4 stalks) with pieces of green onion before baking for an elegant look.
Broccoli and Pepper Soup
1 large onion, diced
3 cloves garlic, minced
1 large green bell pepper
2 c. broccoli, chopped into small pieces
1/4 c. flour
2 tbsp. olive oil
1 pat butter
salt, black pepper, and cayenne pepper to taste
Heat oil and butter in a large pan on medium heat.
Add garlic, onion, and pepper to pan. Saute for a several minutes until soft.
Add broccoli and cook for a few more minutes until tender.
Add 1/2 cup of water and bring mixture to a boil.
Mix together flour and 1 c. water in a small bowl. Pour over vegetable mixture and stir lightly. Bring back to a boil.
Add more water if desired and reduce to a simmer until desired consistency is reached.
Add spices to taste (cayenne and black pepper add a great kick!).
Remove from heat and let cool for several minutes before serving. For a smooth and creamy soup, puree in a food processor or with an immersion blender. Serve as is for a chunkier soup.
Garnish with finely sliced green onion pieces or fresh herbs before serving.