What is your favourite vegetable dish.

[applegrove]

I just made matchstick zucchini fried in olive oil and garlic for two minutes. Salt & pepper. Tossed in parmesan and asiago. Yummy. Even my dad liked it and he‘s tough to please.

[NYC_SKP]

1. I was gonna say Dana Perino....

Lately I'm loving my Greek salad and the cabbage soup I try to make twice a month.

The soup gets better with every making!

[applegrove]

4. I think I read somewhere that eating a

lot of cabbage makes one immortal. Or at least you‘ ll live to 95.

[Chan790]

2. French fries.

I know that's near blasphemy being as I can really cook...but nothing is as perfect or as difficult to achieve as the perfect french fry.

Make perfect french fry. Top with French sea salt, smoked black pepper and a good malt vinegar.

[applegrove]

3. I loved the french fries in France. Steak &

frites was my favourite meal there.

[ConcernedCanuk]

14. Made my own french fries years ago - recipe

.
.
.

gently wash taters - slice into french fry configuration, leaving skins on

bag and freeze

I'd do a whole whack at a time, putting bags in the freezer of a portion size.

Then - when I know they are frozen (24 hours is more than enough)

HUNGER HITS!

One of the things I learned as a clean-up dude at McDonalds - cook veggies in lard, meat in veggie oil.

Heat up lard in a fry pan, keeping in mind how many servings you want to prepare.

Test the heat of the melted lard - sprinkle a couple of drops of water in it -

if it's ready - it'll sizzle like crazy.

Put the frozen servings into the lard, and cook until it has your desired crispness.

doesn't take long

embellish with salt, ketchup, or whatever your taste buds are in the mood for

my two favorites were just with salted butter, or thousand island dressing

I just luv taters with the skins on, no matter how they are cooked

CC

[Boomerproud]

5. Your zucchini sounds great.

I love asparagus in olive oil topped with light melted cheese.

[applegrove]

6. Oh. That does sound good. What kind of cheese

do you melt.

[Populist_Prole]

7. Squash and Onions

Sauteed.

[In_The_Wind]

8. Spinach anyway, cooked or raw. Especially Spanakopita

[ConcernedCanuk]

11. Popeye was your dad??

.
.
.

Remind me never to pick a fight with you . . .

CC

[In_The_Wind]

12. These days, I'm a lover not a fighter.

It's safe to fight with me (not recommended tho) cause I use words not physical strength.

[Flashmann]

9. What is your favourite vegetable dish.

So many...Almost any and all...One that stands out as a favorite is ridiculously simple...Steamed Brussels Sprouts,buttered and lightly salted...Blackeyed peas/greens with pork chops,simmered all afternoon...Fried okra/green tomatos.

Your matchstick zucchini fried in olive oil and garlic for two minutes. Salt & pepper. Tossed in parmesan and asiago sounds very good...

[femmocrat]

10. Spinach salad with strawberries and almonds.

I like just about any kind of veggies though.

[LiberalEsto]

13. Pasta broccoli

They used to serve it at Doll's in New Brunswick NJ years ago, and I tried to copy the way they made it.

Doll's Pasta Broccoli

1 pound broccoli
1 box of spaghetti
1 clove of garlic, peeled and minced
2 to 3 tablespoons of olive oil (or more)
1/2 teaspoon of fennel seeds
1/4 teaspoon of crushed red pepper flakes
grated Parmesan and or Asiago cheese
salt & pepper


Cook pasta according to directions

Cut the tough part off the bottom of the broccoli stems (if any). Then take the rest of the stem and cut up fairly small so it will cook quickly. (Pieces the size of corn kernels or a bit larger).

Separately break up the top part (florets) into pieces about an inch big.

Coat the bottom of a frying pan (one that has a lid) with olive oil and start heating it on medium-high.
Add the cut up broccoli stems and stir-fry for a couple of minutes.
Then add the top part of the broccoli and stir to make sure everything is coated with oil. Stir-fry another minute or two.

Add the garlic, some crushed red pepper and 1/2 to 1 teaspoon of fennel. Stir fry another minute.

Add 1/2 to 1 cup of water, let it come to a boil, lower the heat so it's just simmering and put a lid over the pan.

Check after 5-10 minutes to make sure there's still water in the pan. If not, add a little more. You don't want too much water.

When the broccoli is tender, combine with the pasta, add salt and pepper to taste.
Serve with lots of grated Parmesan and/or Asiago cheese.

[fizzgig]

20. that's one of my fallbacks

i just drop some frozen broccoli in with the pasta for the last few minutes, though.

[LWolf]

15. I don't have a favorite,

but I have a lot that I like:

Salsa...yes, that's a vegetable dish, and for me the chips are just a vehicle to scoop salsa.

Asparagus...raw, standing in the garden, eating it all as I pick it before it ever gets into the house. Same with cherry tomatoes and young radishes.

Spinach. Fresh, in omelets, in soups...I like spinach.

Artichokes...steamed and can be eaten as is, or dipped in butter or coconut oil.

Green beans, yellow wax beans: Steamed fresh, dress with a little olive oil and vinegar.

Summer squash of all sorts: steamed, fried, in bread...all are great.

[Tuesday Afternoon]

16. anything BUT rutabegas.

[Denninmi]

17. Peas

Just buttered with a pinch of black pepper.

[magical thyme]

18. it varies from season to season, or week to week

Last week when it hit 90 with high humidity, I became addicted to carrot-ginger salad. That addiction is holding and I expect it will be a staple this summer.

I love almost anything to do with potatoes, potato salad obviously for the summer, with eggs, sweet peppers, and chopped micro-mix greens from my garden. I can't wait to make it with my purple peruvian potatoes...

This past winter, I fell in love with homemade cream of mushroom soup and homemade borscht. Ate so much borscht my pee and poops started to glow neon red-orange Now their turning yellow-orange from all the carrots!

I also tried homemade cream of tomato soup. For the cream soups I use either mashed potatoes or mashed white beans for the cream base, along with mashed cauliflower and maybe some nut or other, usually almond or cashew. The cream of tomato I made with frozen tomatoes from my garden, along with basil. Cream of sorrel and spinach soup also was excellent.

For breakfast in summer, chunks of banana with embedded cashews, wrapped in sorrel from my garden. Mmmmm....

I want to come up with some more beet recipes, because I loves me some beets

And staples, such as corn on the cob....oooh la la

I love sugar snap peas in salads and sauteed in or with anything. They also add a wonderful crispy sweetness in sandwiches!

Ratatoulle (sp?) with a big variety of spring veggies is great.

Oh, and asparagus, lightly steamed with lemon, or lightly steamed and chilled in salad, or in ratatoulle.

[GoCubsGo]

19. Roasted veggies.

Cauliflower, broccoli, asparagus, zucchini, eggplant, tomatoes, yellow squash, winter squash... Roasting even makes carrots taste good.

[marzipanni]

21. I'll try cutting the zukes in matchsticks

My mom used to make, and I still do, sliced zucchini, sautéed in the largest frying pan so that it's in one layer and getting a bit browned in a little olive oil and butter, then at the end add minced garlic for two minutes so it doesn't get bitter, then salt to taste.

Have you ever cooked parsley that way? Well, I haven't added garlic, but plain sautéed parsley is deliciously nutty tasting- totally different from its raw flavor.

Years ago I had a friend who'd make the most delicious mixed vegetable sautées, he knew what herbs to add.

[hopemountain]

22. kale addict here

i cannot seem to get my fill of these delicious greens

raw kale in salads with a good italian or in sandwiches in place of lettuce
sauteed and added to an omelet or steamed brown rice, or.....


steamed broccoli served with grated cheddar and a light sprinkle of sea salt.

raw chinese peas in the pods

asparagus - raw, steamed or broiled

[LoveMyCali]

23. I made a kale salad this week

bu tearing curly leaf kale into tiny pieces (if they aren't small enough it's kind of too chewy) drizzle with a tiny bit off olive oil and knead it together for a couple of minutes until the kale wilts a little.
Then make a dressing of about 1/4 cup olive oil, juice of a whole lemon, about a tablespoon of pure maple syrup. Mix with the greens and add a couple of handfulls of craisins and some pistachios.
I waited over night before eating it but I swear the longer it sits in the fridge the better it tastes. From now on I think I'll try to make it at least 2 days ahead of when I want it.

[hopemountain]

24. yes - tearing it into smaller pieces and chopping up the stems

makes it easier to swallow & digest. & marinating it in the fridge does make it better
going to try your dressing recipe, lovemycali. thank you!

p.s. costco and some grocers carry a bagged shredded kale mix that makes a hearty slaw with a good vinaigrette - but i'm not sure whether it is organic.

[LoveMyCali]

25. I pulled all the leaves

right off the stems but since I hadn't made the pieces small enough I still kind of felt like a cow chewing it. Didn't stop me from eating it though.