I know it has been a while, but I think I may be back in the swing of things. Spring just makes you want to get all excited and GET THINGS DONE! I have had to pace myself with all the many projects that need doing around here and making time to actually sit down and do the things I love which definitely includes cooking and trying out new recipes. I really liked this one in particular from the Barefoot Contessa, (Food Network) for how pretty and green this dish is and how it really brings Spring to the table. Fresh veggies are abundant with the peas, beans, broccoli in season and this recipe makes good use of them all. If you aren’t familiar with cooking vegetables by the blanching method, this will be a crash course for you. Blanching is a way to cook vegetables that preserves their crunchy goodness and color and is easy to do. Basically you need a pot with a boiling basket or strainer to fit it and a bowl of ice water. For most vegetables, just a quick 1 -2 minute boil then throw them into the ice water is it! After the blanching, reheat the veggies however your choose to but don’t actually cook them any longer, this recipe uses the same pot on the stove. I switched out some ingredients to cut down on the cost (isn’t it terrible that eating fresh veggies and healthy food is more expensive?) and I doubled the recipe to have more leftovers. You know I couldn’t make a meal without leftovers. Let’s get to it!
- 1/2 lb trimmed green beans (use the French ones if you can)
- 1/2 lb trimmed sugar snap peas
- 1/2 lb asparagus cut to 2 inch spears
- 1 lb broccoli florets, cut the larger ones in half
- 1 TBS butter
- 1 TBS olive oil
- 3-4 thinly sliced shallots
- salt and pepper to taste
So starting with the blanching you will need all your vegetables washed, trimmed and cut how they need to be and ready to go. Once we get started it will go fast! Have your pot with enough water in it boiling to cover the veggies and have your basket insert in there too. A large bowl of ice water waiting will also be needed. When you have all that ready, get set to put the beans in first for a 60 second boil. Remove them with your basket or if you don’t have one, then a slotted spoon, and immediately get them in the ice water to stop the cooking process. Repeat this with the peas and broccoli. The asparagus will need a 2 minute boil before the ice bath. Once all your good greens are good and cold, drain them and pat dry. Dump out the boiling water and add the butter and oil to the pan and lightly saute the shallots until browned. (5-7 minutes give or take) Add in your iced vegetables, the salt and pepper and stir to combine, allow them to sit on the stove just long enough to heat through and you have yourself a wonderful celebration of Spring right there.
This is 100% Dukan Diet worthy on any vegetable + protein day and no matter what your diet this is a tasty way to get in your green!