October: Simple Side Veggies


The simple things are always the best. I wanted a green to go with salmon one night. So I did the simplest thing possible.


1 lb spinach
a pinch of nutmeg.

Wash the spinach and wilt it in a frying pan. Swirl in 1 tbsp butter and finish with a pinch of nutmeg. Simple and could not be better.

Serves 1-2. Spinach really cooks down–I remember cooking 6 lbs for 4 of us in Alabama one night.


We’re not used to cooked celery, other than braising, but as I had an abundance I tried this.


1 bunch of celery.  Clean and cut across the stems. Use the leaves as well.
Unsalted Butter, 2-4 tbsp
4 tbsp heavy cream
Salt and pepper

Melt the butter in a saute or fry pan, and add the celery.  Cook until semi-soft.

Add the heavy cream, salt and pepper. Cook until the celery is coated.

Serves 4 – 6 as a side dish.

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Shaved Vegetable Salad

A client asked me to make a shaved asparagus salad for her dinner party this summer. I thought that it might be more interesting with several vegetables, so here’s my updated version.

Shaved Vegetable SaladIngredients:

1 lb asparagus
1 lb zucchini
1 lb yellow summer squash
1 lb haricot vert, green beans
1 bunch radish
4 tablespoon chopped dill
4 tablespoon chopped Italian parsley
4 tablespoon chopped chives
1 red onion sliced very thinly


juice of 2 lemons
.5 cup of olive oil
salt and pepper to taste


.5 cup pumpkin seeds, salted
saved asparagus tips

Wash and dry asparagus, beans, zucchini, and summer squash. Cut off the hard end of the asparagus and cut the tips to save as garnish. Using a vegetable peeler shave all of these vegetables to thin strips. Thinly slice the radish and red onion.

Marinade: Mix the lemon juice and oil with salt and pepper.

Save some of the marinade for the asparagus tips. Marinate the tips and save in a small container. Toss the rest of the vegetables in a bowl with the herbs, lemon, and oil. Add salt and pepper to taste. Let sit overnight to cook the vegetables. Know that the salad will reduce by half as it wilts.

Just before serving garnish with the asparagus tips and the pumpkin seeds.

Serves 12

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