Tomato Broccoli (Quick Lunch)

 

1 each broccoli, bunch
12 each cherry tomatoes
3 tablespoon parsley, minced
2 tablespoon chives, chopped
1 salt

Into a lunch box put as follows: Clean and cut up the broccoli until the box is almost full. Quarter the cherry tomatoes and put on top. Add parsley and chives and salt to taste. Do not mix! At work, mix, then nuke for 8 minutes for soft broccoli, or 6 minutes for crunchier broccoli.

11/2009 www.freecookingrecipes.net

Marinated Mixed Vegetables

To be served on top of mixed green salads or as a side dish. You can use most seasonal summer vegetables from asparagus, to green beans, carrots, even beets.

2 large carrots
1 bunch asparagus
1/4 lb. green beans
1/4 cup honey, preferably Orange Blossom honey
Dry herbs such as basil, thyme, oregano, marjoram
1 tsp. balsamic vinegar

Using a large (8 qt.) stockpot, fill pot approximately 2/3 full with water. Bring water to boil. Begin by blanching, rapidly cooking the vegetable for approximately 5-7 minutes in boiling water. Blanch the vegetable that will take the longest to cook (carrots usually take the longest) followed by asparagus, green beans. After blanching, drain the vegetables. While vegetables are steaming, RUB the dry herbs on vegetables. Mix by hand adding the honey and balsamic vinegar. Refrigerate overnight.

Serves 4

02/2008 - By: Gustavo A. Barron in Mexico Source: A COOKBOOK created by the Clinica Esperanza Community - Flavours from the Heart (Un LIBRO DE RECETAS creado por los miembros y amigos de la Clinica Experanze - Sabores del Corazón)