Vegetable Trio Recipes

Steps:

• Heat oven to 400ºF.
• Toss vegetables with dressing and crushed pepper; spread onto rimmed baking sheet.
• Bake 15 min.
• Stir in nuts. Bake 20 min. or until potatoes are tender.

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• 1. Place ham hocks in stock pot and cover with water. Cook, covered, for one hour until good and tender.
• 2. Triple wash all the greens and trim. Strip away any large veins. Cut greens into ribbons. Keep collards separate as they require a longer cooking time.
• 3. After ham hocks have cook sufficiently, add collards and cook for about 15 minutes.
• 4. Add mustard and turnip greens. After they have cooked down, taste for seasoning and adjust. Continue cooking until greens are to your liking. If they are too bitter for your taste toward the end of cooking, add some honey.
• 5. Remove ham hocks from pot, dice meat and add back to the greens.
• 6. Serve with hot pepper vinegar.

Steps:

• In large skillet, cook and stir everything over med. heat for 15 min, or until beans are crisp tender.