Vegatables Recipes

Heat bouillon base on medium just prior to boiling. Reduce heat. Add vegetable and sauté a few minutes until tender. Sprinkle with onion salt.

Put 1 T. water in non-stick pan and sauté garlic until tender; set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess juice and return to pan adding in sautéed garlic. Before serving, give a squirt of lemon juice and a shake off salt and pepper.

Preheat pan over medium heat. Snap off woody ends of asparagus spears & discard. Snap spears into 2-3 pieces. Add garlic and ginger to the pan and cook for 2-3 minutes. Add asparagus and water. Bring to a boil for 5 minutes. Remove asparagus and top with lemon zest and pepper. Serve.

Place cabbage in steamer. Cover and steam 5-10 minutes, until slightly tender. In small bowl, combine spicy mustard and lemon juice. Place cabbage in bowl. Add lemon/mustard mix and toss. Sprinkle with salt/pepper. Serve immediately.

To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.