Vegetable Confetti Recipes

Steps:

• Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

Steps:

• In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
• Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
• Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
• Sprinkle with herbs and pepper.

Steps:

• Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

Steps:

• In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
• Stir in remaining ingredients and return to a boil.
• Reduce heat, cover and simmer for 20 minutes until rice is tender.

Steps:

• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and sauté, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
• Fry eggs and serve:
• Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Steps:

• 1. Combine the zucchini, yellow squash, carrots, onion and water in a skillet.
• 2. Cover and cook over medium heat for 4 to 5 minutes, or until the vegetables are tender.
• 3. Add the butter.
• 4. Saute, uncovered, until all the moisture has evaporated.
• 5. Serve immediately.

Steps:

• Cut off dark green tops from leeks and reserve for soup. Cut white and pale green sections lengthwise in half. Rinse any dirt from leeks with cold water. Cut halves into 1-inch pieces. Place in 8- to 10-quart pot. Add chicken wings.
• Add water, carrots, onion, thyme, peppercorns and bay leaves to pot. Bring to boil. Reduce heat to medium. Simmer 2 hours 15 minutes, occasionally skimming foam from surface. Strain stock through fine sieve into large bowl.
• Chill stock until fat hardens on surface, about 2 hours. Spoon off fat and discard. Measure stock. If necessary, simmer in large saucepan until reduced to 8 cups. (Can be made ahead. Cover and refrigerate up to 2 days or freeze up to 2 weeks.)
• To make wild mushroom soup:
• Bring 1/2 cup stock to simmer in saucepan. Add saffron; set aside to steep.
• Heat oil in heavy large saucepan over medium-low heat. Add shallots and garlic; stir 1 minute. Add 1/3 of wild mushrooms and all of white mushrooms. Sauté until mushrooms release liquid, about 8 minutes. Add curry powder; sauté until mushrooms are tender, about 4 minutes. Add saffron mixture and 6 cups stock. Simmer until mushrooms are tender, about 15 minutes. Remove from heat.
• Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth. Return mushroom puree to saucepan with broth. Simmer soup 15 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover soup loosely with foil and refrigerate.)
• Finely dice enough of green leek tops reserved from stock to measure 1/3 cup. Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute. Drain. Refresh under cold water; drain. (Vegetable confetti can be made up to 2 hours ahead. Pat dry; cover and let stand at room temperature.)
• Melt butter in large skillet over medium-high heat. Add remaining wild mushrooms; sauté until tender, about 8 minutes. Season with salt and pepper.
• Rewarm soup. Ladle into 4 shallow bowls. Top with sautéed mushrooms and vegetable confetti and serve.

Steps:

• 1. Dice carrot, red bell pepper, zucchini and yellow squash into ¼ to ½-inch cubes.
• 2. Combine with the remaining vegetables
• 3. In a large skillet or sauté pan, melt the butter over medium high heat.
• 4. Add vegetables and cook, stirring often, until the vegetables are tender-crisp, about 7-8 minutes.
• 5. Season with salt and pepper, garnish with fresh herbs and serve immediately.