We love vegetables from the farm.
When just picked, they are so fresh, vibrant and full of flavor. Now that we’re in the primo harvesting season we’re eating a lot more green, yellow and orange stuff than ever before. Right now in our fridge and pantry we’ve got: fresh asparagus, a yellow cauliflower, green & yellow beans, a big bunch of very young carrots, orange beets,
kale, and some zucchini we just brought home. We hope the two of us can eat all that before it spoils. We see a couple of vegetarian meals in our near future!
But...Peter is always encouraging Laura to add layers of flavor to the vegetables.
She’s happy with just a little butter and salt & pepper, but Peter is all about attacking his taste buds with the flavors of garlic, herbs, infused oils, balsamic vinegar, lemon zest, and more.
One delicious and easy way to satisfying
This works with brussels sprouts, beans, asparagus, cauliflower, young carrots, or whatever you can get at the market. In fact, this preparation will work well with frozen vegetables (egads!) if you are pressed for time. Try it tonight!
1½ pounds of vegetables
½ teaspoon of sugar
½ teaspoon salt
Salt & Pepper to taste
Lemon Zest (optional)
2 teaspoons of butter
2 tablespoons of toasted plain bread crumbs
Clean and prepare the vegetables in your usual way. Rinse them well. Boil a small amount of water in your pot, add the salt and sugar. Cook the vegetables for about 10 to 15 minutes (depending on the vegetable) until just under done (remember they will continue to cook and soften on the platter. Drain well and place in a warmed serving dish.
Melt the butter over a low heat and mix in the breadcrumbs. Sautee for just a few minutes until golden brown and sprinkle over the vegetables. Add salt & pepper to taste. Optionally, sprinkle a little lemon zest over the top for a little extra kick.
Note: Peter likes a heavier dose of breadcrumbs so Laura often doubles the recipe, depending on the amount of vegetables being served. But keep in mind that this is a topping to be sprinkled lightly.