Food & Drink

November 21, 2013

Thanksgiving Recipes: Sauteed Vegetables

Thanksgiving dinner for me is all about simple. There are multiple dishes being prepared simultaneously so the easier the better. I’m not one for cream sauces or cheese sauces, a very easy, non-calorie threatening dish is the plain and simple sauteed vegetables; not overly exciting at first blush but a big hit once it hits the table. You can use any combination of vegetables you like, I do recommend that you try and choose a variety of colors and vegetables, only does it look more appetizing but you’ll actually want to eat your vegetables and so will your guests. Be aware that when combining different texture vegetables some cook faster than others. Add the softer vegetables towards the end of your cook time so they don’t over cook. Depending on how many you’re cooking for add or take away said amounts, same goes for what you like, add more of what you like and less of what you don’t.

Fresh Vegetables

Sauteed Vegetables

2 Yellow squash
4 medium Carrots
2 Zucchini
1/2 pound assorted Mushrooms (button, baby bella, porcini)
1/2 pound Sugar Snap Peas
olive oil
sea salt
salt and freshly ground black pepper to taste

Wash and peel the yellow squash, zucchini, and carrots. Wash and remove the stems end and string from the sugar snap peas. Pat dry the vegetables with paper towels until most of the water is absorbed. Slice the yellow squash, zucchini, and carrots on the bias or with a mandolin for a uniform cut. Set aside.

Wipe the mushrooms free of debris and dirt. Set aside.

Heat the olive oil in a large saute pan over medium-high heat. Add the carrots, zucchini and yellow squash first, saute with salt and pepper tossing  for approximately 5 minutes until al dente tender. Add the the sugar snap peas and mushrooms saute until tender and remove from heat.

Place the vegetables in a serving bowl, sprinkle with sea salt and serve.







 
 

 
redwine

SommCon® is seeking speakers for November 2017 conference

SommCon® , Southern California’s leading conference and educational summit for wine, beer and spirit industry professionals and serious enthusiasts is currently seeking qualified speakers for the 2017 educational progra...
by SFLFoodandWine Editor
0

 
 
Oakland Park Music & Food Trucks on Main Street

SOUTH FLORIDA LIVE MUSIC: Tom Jackson Band at Oakland Park Music on Main Street March 24th

Oakland Park Music & Food Trucks on Main Street concert series are held at Oakland Park City Hall. This month, the free community event will host Tom Jackson Band on Friday, March 24th. Jackson and his band will bring their...
by SFLFoodandWine Editor
0

 
 
Champagne

db Bistro Moderne Miami Hosts Champagne Pommery Dinner

db Bistro Moderne Miami’s newly appointed Sommelier, Haunah Klein, celebrates the launch of the restaurant’s 2017 wine dinner series with a Champagne Pommery event on Wednesday, March 15th at 7PM. The dinn...
by SFLFoodandWine Editor
0

 

 
Point Royal Raw Bar Selections

Geoffrey Zakarian’s Point Royal at The Diplomat Beach Resort

Point Royal is a Coastal American restaurant and bar by celebrity chef Geoffrey Zakarian. Known for putting together modern relevant restaurants, Zakarian created Point Royal exclusively for The Diplomat Beach Resort. With a mo...
by SFLFoodandWine Editor
0

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>