Clean and prepare fresh vegetables.
Use frozen ones right out of the bag.
Place in a microwavable cooking bowl.
Lightly salt and pepper, then sprinkle the vegetables liberally with water. Cover and microwave, cooking in 4-minute amounts.
At the end of each time period, stir the vegetables and make sure they are not drying out.
If they are, sprinkle with a little more water. Vegetables are done when they are tender-crisp.
This is an extremely healthy way to eat them.
Wash vegetables.
Cut squash into 1-inch slices.
Cut onions and pepper into large slices.
If you use tomatoes, peel first. All vegetables should be in large slices to stay firm.
Pick a glass baking dish large enough to hold the amount of vegetables for the people you want to serve.
Toss vegetables with remaining ingredients, except onion rings.
Blend all ingredients together.
Serve with fresh vegetables.
venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
You will need 4 c. fresh vegetables cut into bite-sized pieces.
Drizzle the turbot fillets with lemon juice and coat with the seasoned flour. Fry the fillets in 3 tbsp of olive oil for about 2 mins each side.
Fry the vegetables briefly in 1-2 tbsp of olive oil. Add the fish stock and wine. Add the butter and bring it to a boil over low heat for 2 mins. Add the herbs and season to taste. Serve the turbot and vegetables garnished with reserved herbs and lemon.
Prepare vegetables by washing and cutting large vegetables into chunks.
Toss vegetables in olive oil combined with herbs, salt, pepper and lemon juice.
Place vegetables that require longer cooking time, such as potatoes, in a baking dish and place in either an oven preheated to 425\u00b0 or a hot grill.
Roast about 15 minutes, then add other vegetables throughout remaining cooking time (about 45 minutes), according to their required cooking time for tenderness.
Steam 1 1/2 cups vegetables in a small amount of
dd onion, garlic and prepared vegetables and cook, stirring, until meat
minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft
ith Pam.
Brown whatever fresh vegetables you want, i.e., 1
Cook any kind of pasta.
Pour bag of frozen mixed vegetables or fresh vegetables in the colander.
Drain pasta over veggies.
This thaws frozen variety or lightly blanches fresh veggies.
Rinse pasta and veggies with cold water.
Use hands or a spoon to mix while rinsing.
In a mixing or serving bowl, mix pasta, veggies, one can cooked chicken, turkey or shrimp.
If you prefer, add diced ham or leftover meat.
Add diced cheese if you like.
Heat the olive oil in a 10\" skillet over medium-low heat.
Add the garlic and cook for 1 minute.
Add the vegetables, salt and pepper and saute with the olive oil and garlic until the vegetables turn bright in color and become tender, about 3 to 6 minutes.
Remove from the skillet and serve.
ther ingredients except for the vegetables. Bring to a boil, then
*Choose any 1 vegetable or combine several.
Vegetables should total 1 pound before cooking.
In a small bowl, combine all ingredients except vegetables; mix well.
Chill 1 hour to blend flavors.
Refrigerate.
Serve with fresh vegetables.
Combine vegetables in 8 x 11-inch baking dish.
Sprinkle with 1 tablespoon parsley, 2 teaspoons basil, salt and pepper. Pour chicken broth over vegetables.
Prepare pasta according to package directions.
Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
Cook and stir about 8 minutes.
Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
If using fresh vegetables, break into florets.
Steam vegetables until almost done.
Put into a 2 quart buttered baking dish.
Cover with soup, parmesan cheese and onions.
Bake, covered at 350 degrees for 15 minutes.
Remove cover and bake for an additional 15 minutes.
If microwaving, follow above directions, using a 2 quart glass baking dish. Microwave on high for 4-5 minutes, or until heated through.
Mix first 5 ingredients in large bowl.
Season to taste with salt and pepper.
Cover and refrigerate until ready to use.
(Can be prepared 2 days ahead.)
Place dip in center of platter. Surround with assorted vegetables (such as carrots, celery, cucumber, bell pepper strips, snow peas, endive spears and cherry tomatoes).