Friday, July 15, 2011
vegetables as far as the eye can see!
It's that time of the year when parts of the kitchen garden are yielding produce by the piles and you could eat salads for three meals a day and it still wouldn't make a dent. But that's what you waited for all winter, right? So let's do some interesting things with all that beautiful summer bounty!
One of my favorite summertime vegetable preparations is from the terrific cookbook "Herbs Love Tomatoes, Peppers, Onions & Zucchini" by Ruth Bass, published by Storey Books. On every page there is a mouth-watering recipe using simple ingredients to make wonderful everyday meals. When you're up to your eyes with garden vegetables, the recipe "Marinated Vegetables with Tarragon" is one that you will turn to again and again.
Simply prepare 4 cups of vegetables, your choice: tomatoes, snow peas, zucchini, cauliflower, broccoli, carrots... whatever you like and have on hand that day.
Mix up the marinade:
3/4 cup extra virgin olive oil
1/2 cup tarragon vinegar
2 tablespoons fresh-squeezed lemon juice
4 tablespoons chopped green onions, white and part of green
1 teaspoon dried tarragon (double the amount if you have fresh tarragon available)
Salt and freshly ground black pepper
2 teaspoons sugar
Arrange veggies in a shallow dish, pour the marinade over them, cover and refrigerate for at least 2 hours and up to one day, stirring once.
Serves 4 to 6 veggie lovers.