Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Vegetables

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1    tablespoon olive oil

1    tablespoon butter

1    tablespoon ginger — minced

1    pound carrot — peeled and sliced on the bias

¼     cup orange juice

½     teaspoon salt

¼     teaspoon pepper

2    tablespoons mint — chopped

In a large sauté pan, heat olive oil and butter over medium high heat. Add ginger and carrots and sauté, stirring frequently. Add orange juice and continue cooking until carrots are tender, about 7 to 10 minutes. Lower heat and continue cooking until most of the liquid is gone. Season with salt and pepper. Garnish with mint and serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Vegetables

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3    pounds green beans

1    each red pepper — 1/4″ dice

1    each onion — 1/4″ dice

2    tablespoons olive oil

2    tablespoons butter

First we need to clean and prepare the beans by blanching them. Clean the green beans and set aside. Dice the red pepper and onion separately and set aside. In a large saucepan, bring 3 quarts of water to a boil. At the boil, add the green beans and blanch for 2 - 3 minutes or until tender. Drain the green beans and rise under cold water for 2 minutes. Set aside. This can be done the day before. Heat a large sauté pan over medium high heat. Add the butter and olive oil to the pan. Next, add the diced onions and red peppers. Sauté until the onions are translucent. Add the blanched green beans and cook until heated through. Transfer the green beans to a serving dish and serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Vegetables

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2 ½    pounds spinach — prepared and wilted

2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

white pepper — to taste

pinch nutmeg

Prepare spinach by removing tough stems and rinse well. In a large sauce pan, add spinach and wilt over medium high heat, stirring frequently, until bright green and tender, about 2-4 minutes. Remove from heat and drain in colander. When cool to touch, squeeze out as much liquid as possible. Coarsely chop spinach. Meanwhile make the béchamel sauce in a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk, stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste. Combine spinach with sauce and stir to combine. Season with nutmeg and serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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1    bunch broccoli flowerets

1    medium purple onion — 1/4″ dice

½    cup bacon bits

½    cup raisins

¼    cup sunflower seeds

1    cup mayonnaise

2    tablespoons rice wine vinegar

3    tablespoon sugar

In a medium bowl combine broccoli, bacon bits, purple onion, raisins and sunflower seeds. Prepare dressing in a small bowl; mix together mayonnaise, vinegar, and sugar. Pour dressing over broccoli mixture and toss to coat. Cover and chill for 2-4 hours. Serve cold.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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Peanut Oil — for Frying

1 ½    pounds green beans — trimmed

3    tablespoons water

2    teaspoons cornstarch

¼    cup oyster sauce

¼    cup soy sauce

6    cloves garlic — chopped

2    tablespoons ginger — minced

2    tablespoons sesame oil

2    tablespoons sugar

½    teaspoon crushed red pepper

1    bunch green onions — chopped

Add enough peanut oil to heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 375° F degrees. Working in batches fry green beans in hot oil until beginning to brown in spots, about 30 seconds per batch. Using a slotted spoon, transfer beans to paper towel lined plate.

Mix 3 tablespoons water and combine cornstarch in small bowl. Set aside. Whisk oyster sauce and next six ingredients in heavy large skillet. Bring to simmer over medium-high heat. Whisk in cornstarch mixture; continue whisking until sauce boils and begins to thicken, about 30 seconds. Add beans and stir until crisp-tender and coated with sauce, about 2 minutes. Transfer beans to platter. Sprinkle with green onions. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

2    large onions — sliced 1/4″ thick

    salt and pepper to taste

In a large sauté pan and butter over medium heat. When butter is bubbling, add onions. Sauté and cook onions until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

1    tablespoon shallots — minced

10    ounces button mushrooms — sliced 1/2″ thick

In a large sauté pan and butter over medium heat. When butter is bubbling, add shallots and mushrooms. Sauté and cook mushrooms until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.