Mother's Day now has taken on a deeper meaning for me. With my sons off to college and my mother passing away, I get very philosophical on Mother's Day. I found myself rereading The Little Prince by Antoine de Saint-Exupery. I like to read it every so often to get a perspective on what's important in life. Now that it is finally spring I thought I'd add this recipe I learned in Florence. While I'm cooking I always choose music that relates to my mood and what I'm working with. Today while making this dish I listened to John Mellencamp sing "Save Some Time To Dream". I hope you enjoy this recipe.
What is so wonderful about this healthy vegetable dish is that it can be served warm or room temperature.
Experiment - if you have broccoli or cauliflower in your home add those as well.
Serves 8
3-5 potatoes, peeled and cup in 1/4
3-5 carrots, peeled and thickly sliced
8-10 asparagus, discard bottom part and cut in 2” pieces
10 green beans, cut off ends and cut in 2” pieces
1 green onion, cut in 2” pieces
1 tablespoon of chopped parsley
1 tablespoon of soy sauce
1 tablespoon honey - the thick kind
1 tablespoon of white wine vinegar
2/3 cup of extra virgin olive oil
Kosher salt
Boil water with some salt in it and throw in vegetables:
Potatoes and carrots for 10 minutes
Add asparagus for 5 minutes
Add green beans for last 3 minutes
Strain vegetables until completely dry.
In a blender mix the spring or green onion with parsley, soy sauce, honey, oil, vinegar.
Blend until creamy - add salt only if needed.
Toss vegetables with this wonderful green dressing.
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