Monday, April 13, 2015

Spring Vegetables with Warm Vinaigrette

Every few weeks I vow to focus on the vegetable part of our meals and make it more exciting. That lasts one week and then we're busy with chores and the meat or pasta becomes the focus of the meal and vegetables become a sort of afterthought. We still eat them, lots of them, but if they're not already in the main dish, they're simply & quickly roasted or steamed or sauteed in oil. They're still tasty, but they aren't WOW! tasty. This past weekend I was back on the "make the vegetable more exciting" bandwagon. I even presented SP with a recipe ripped out of the April 2015 Food Network Magazine: Spring Vegetables with Warm Vinaigrette.
These are definitely WOW! tasty. They'll be even tastier when we have fresh dill & parsley. For now, we settled for dried herbs. This is a little time consuming because the veggies have to be blanched then sauteed, but the blanching can be done in the morning and the veggies kept in the refrigerator until it's time for dinner. It doesn't take very long to heat the veggies and vinaigrette in the skillet (probably 5-10 minutes). The white wine vinegar & Dijon vinaigrette with the dill & parsley are a very tasty combination on the crisp-tender asparagus and carrots.

Definitely a make again vegetable dish.

Recipe here.

*Notes: Instead of baby carrots, I sliced regular carrots into sticks, like I do when I make a veggie & dip snack tray. We used a half a small onion, diced, instead of spring onions and omitted the sugar.

No comments:

Post a Comment