Cooking Veggies

No question, steaming gives you some of the best "natural" taste of the veggies, and all or most of the nutrition. Boiling in water removes 75%+ of all the nutritional value. Try steaming... you'll like it!! Just be aware that different veggies require different amounts of steaming, and steaming can turn your vegetables to mush if they're overcooked. Just test them now & then. Good luck!!

Steamed, stir fried or pan roasted.

Try this asparagus recipe from the Stockton, California Asparagus Festival cookbook - you won't be disappointed!

2 pounds fresh asparagus spears

Extra-virgin olive oil

Salt, pepper and fresh lemon wedges (optional)

Prepare asparagus (rinse and snap off tough ends of stalks) and toss spears in olive oil.

Place spears in a single layer in a jelly roll pan (a cookie sheet with sides); sprinkle with salt & pepper.

Bake in a 425 degree Fahrenheit oven until crisp but tender. Roasting time depends upon the size of the spears, but doesn't usually take too long - not more than 10-15 minutes at most. Check often!

Serve with lemon wedges, if desired.

My personal preference is roasting veggies it allows for the flavors to develop,and it gives that sweet natural essence, adding texture as well as depth to so many veggies, also try roasting garlic, you will be amazed..You should roast  in a good quality pan or dutch oven,or a roaster which is my preference,add wonderful herbs and spices very little olive oil (first pressed) and if you like a pat of very good butter.

I like to steam, grill or oven roast veggies pretty much for most I prefer them to still have a bit of texture - mushy is never good ! My choice is fresh or fresh frozen only cans in the most dire emergency (uck :(   !

There is a term used in cooking and it is, " Al Dente " which means firm but cooked. Using squash as in the pic.they have a high moisture content and will get very soggie when done and left for a few min. So do them just before serving. Grilling them, as in the pic. is probley the best way. Cut and let stand for a few min. so some moistire comes out, the season them to taste. Good luck, Gary