Sauteed Spring Vegetables Food

SAUTEED SPRING VEGETABLES

Steps:

• Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.;
• Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.;
• Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
• Serve the fish over the sauteed spring veggies and call your self a superstar!

SAUTEED GREENS

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Sprinkle with salt. Stir in garlic; cook until fragrant, about 30 seconds. Add greens; toss to coat with olive oil and garlic mixture. Cook until bright green and wilted, 4 to 6 minutes.
• Sprinkle with Parmesan cheese and red pepper. Cover and allow cheese to melt, about 2 minutes. Serve.

SPRING VEGETABLE SAUTé

Steps:

• If using dried morels, soak in warm water to cover 30 minutes. Agitate fresh or dried morels in water to dislodge grit, then lift from water, squeezing out excess, and pat dry with paper towels. Whether using fresh or dried, leave small morels whole and halve or quarter larger ones.
• Cook beans in a 4-quart saucepan of boiling salted water 3 minutes, then transfer with a slotted spoon or skimmer to a colander and rinse under cold water. Peel skins from beans with your fingers. (Keep water simmering, covered.)
• Heat 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté morels, stirring, until tender, about 4 minutes. Season with salt and pepper. Remove from heat and let stand, covered.
• Return water in saucepan to a boil, then cook asparagus, sugar snaps, and scallions until crisp-tender, 1 1/2 to 2 minutes. Add beans and immediately drain well in colander. Add vegetables and remaining 2 tablespoons butter to morels and toss to combine. Stir in mint and salt and pepper to taste and serve immediately.

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

SAUTEED SPRING VEGETABLES

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
• Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
• Remove from heat, add basil, and toss to combine.

SAUTEED SPRING VEGETABLES

Steps:

• Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
• Heat the oil in a large skillet and saute the zucchini until lightly browned. Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.
• Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini. Cook three to four minutes, or until tender. Season with salt, pepper and tarragon. Serve hot or at room temperature.

SPRING VEGETABLE SAUTé

Steps:

• Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
• Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
• Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
• Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

SIMPLE SAUTéED VEGETABLES

Steps:

• In a large skillet over medium-high heat, drizzle olive oil and sauté garlic for about a minute, stirring constantly so that it doesn't burn.
• Next add the carrots and asparagus and sauté for about 6 minutes, stirring occasionally. Then add in zucchini, bell pepper, mushrooms and seasonings. Cook an additional 8 to 10 minutes, stirring occasionally so that all the vegetables will evenly cook.
• Taste veggies, adjust seasonings as needed and serve immediately. Enjoy!

HEALTHY SAUTEED SPRING VEGETABLES

Steps:

• Heat oil in a large skillet over medium heat. Add asparagus and artichokes. Cook, stirring, until lightly browned, 2 to 3 minutes. Add ramps and cook, stirring, until leaves are wilted, about 2 minutes. Season with salt and pepper; serve immediately.