Vegetable Recipes

Korean Spinach:

Spinach is a vegetable with dark green curled or smooth leaves, generally cooked, but also eaten raw in salads when young and tender. The winter varieties have a much larger and lighter coloured leaves than the summer ones. Spinach has a high water content, is low in calories and is very digestible. It is rich in minerals, especially iron and vitamins. Scalded, drained and served with fresh butter, spinach is a classic accompaniment to veal and poultry, as well as eggs, but it is also used in regional dishes, such as tarts and pâtés
Wash the spinach well and trim or pull off the stems
Parboil the spinach (boiling the water and throw the spinach in, as soon as the water boils again remove the spinach)
Drain in a colander under cold running water and squeeze out the excess water, so that the some spinach is somewhat dry and not soggy
Put the spinach in a bowl, and add the soy sauce, a little bit of sesame seed oil, a very small amount of white vinegar, garlic (either, black pepper, roasted sesame seeds, scallions and white sugar (1 tablespoon, or to taste)
Mix the above mixture together with your fingers and taste and season accordingly

Wash the celery and trim the ends. discard all but the smallest leaves
In a medium size skillet, combine the celery hearts, onion, beef broth and 1 1/4 cups of water. Bring to a boil, reduce heat and simmer, covered, for 15 minutes, or until the celery is tender
Remove from the heat. Let the celery stand in the broth, to cool
Drain the celery. Cut each heart in half lengthwise. Arrange in a shallow dish. Pour the French dressing over the celery. Refrigerate for a couple of hors, or until it is very cold
Arrange the watercress sprigs and chopped spinach on each of 6 chilled salad plates
With a slotted spoon, place half a celery heart on the greens on each plate. Garnish each with one tomato wedge, one pepper ring a few anchovy fillets and olives
Pour the remaining dressing from the marinade over each of the serving and serve

A vegetable grown for its roots, stems, leaves and seeds, all od which can be used. For a long time, both popular opinion ans gastronomic writers considered celery to be an aphrodisiac. Several varieties of cultivated celery are grown for their white fleshy stalks, which are easily broken when they are fresh. Celeriac (celery root) is a varietyof cultivated celery grown for its fleshy root
Can also be garnished with chopped watercress

Corn is a cereal with white, yellow, or rust coloured grains, rich in startch, which are attached to a cob protected by layers of fibrous leaves with tasselled tops. It is high in calories and is also rich in lipids, proteins and carbohydrates. It is, however, devoid of certain essential amino acids. Popcorn is prepared by heating the grains in oil until they puff up and burst, forming soft white light masses which can be caramelized
Can be serve on its own, or with entrées and at bar-be-cues

Wash and trim the okra
Heat the oil in a 10 to 12 inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until the onions turn translucent, turning the heat down if necessary
Put in the okra. Stir and fry for another minute
Add in all the remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat to low and cook gently for 15 to 20 minutes or until the okra is tender
Serve and garnish

Okra is a tropical plant widely cultivated as a vegetable. The most widespread species, also known as ladies' fingers, gumbo and (in France) bamia or bamya, is grown for its pods, which have longitudinal ridges and are either elongated (2 1/2 to 5 inches long) or short and squat (1 1/4 to 1 1/2 inches long). Rich in calcium, phosphorus, iron and vitamin C, okra contains 40 calories per 4 ounces. It is used before it is ripe, when it is green and pulpy and the seeds are not completely formed (ripe seeds were formerly used as a substitude for coffee)
Frozen okra can be used in place of the fresh
To trim the okra, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape
Large pods will take a bit longer to cook though
Can be served with certain (ethnic) entrées

Put the sliced artichokes into a well buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers
Press down firmly, pour on the stock and dot with butter
Cook in a preheated moderate oven or over a gentle flame until the vegetables are tender but not disintegrated and most of the liquid has been absorbed
Drizzle on some hot cream and let it slither down between layers
Warm through briefly and serve sprinkled with parsley

Artichokes are a perennial vegetable, it has compact, plump heads, heavy in relation to their size, with tightly closed, thick green leaves. Size is not an indication of quality. Avoid over mature ones with hard tipped, blemished or spreading leaves. The artichoke, which has diuretic properties and is rich in iron and potassium, has a low energy value
Can be served with an entrée

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