Simple Stuff: Veggies…When in doubt…


It’s fun to get creative, but sometimes you don’t really need that much creativity at all. My farmer’s market scores were calling, and I had some think cut pork chops in the fridge that I needed to use, so I threw together lunch in about ten minutes. There aren’t really any recipes here, but there are some techniques that can be applied to many different things, to create pretty, clean, and easy meals. Here’s just a few:

Simple  Sautéed with Garlic

I treated these wax beans the same way I do green beans, but the strategy can be used for many, many different things like kale, bok choy, asparagus, broccolini–you name it. One tablespoon of butter, salt, and one clove of chopped garlic go in a pan and are heated, then the beans are added and sautéed until tender. It brings out the natural flavor, but satisfies cravings for salt and fat.

Salted Caramelized Honey Glazed

I treated these carrots the way I also treat beets and other sweet vegetables. A bit of sugar and salt go a long way to bring out the natural flavors. Add a tablespoon of butter into the pan, then sauté the vegetables in the pan until tender. Then, on medium high heat, add a tablespoon of honey, a dash of vanilla, and salt, and keep moving in the pan until all are coated and the honey begins to caramelize. Between the sweetness, the salt, and the toasted caramelization, everything comes out gorgeously.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s