Bistro Vegetables Recipes

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

BISTRO VEGETABLE LINGUINI

Steps:

• In skillet heat olive oil over medium heat. Cook onion, garlic and shallots, stirring for 3 minutes or until softened.
• Add mushrooms, salt and pepper and cook another 5 minutes stirring to prevent sticking.
• Add roasted red pepper, olives, parsley, pesto and tomatoes.
• Stir together and remove from heat.
• Meanwhile cook linguini in boiling water for 8 to 10 minutes until pasta is al dente.
• Drain and toss with vegetable mixture.
• Sprinkle with Parmesan cheese to taste; garnish with basil leaves.

BISTRO VEGETABLES RECIPE

Steps:

• In 3-quart saucepan over high heat, heat potatoes with enough water to cover to boiling. Reduce heat to low; cover and simmer 20-25 minutes or until potatoes are fork-tender; drain and cut each potato in half. Meanwhile, cut peppers into 1 inch chunks; wash mushrooms. In large non-stick wok over high heat, cook pepper chunks with green onions, garlic and salt in the olive oil, stirring frequently, until tender-crisp. With slotted spoon, remove pepper to bowl. In same skillet cook mushrooms until browned. Remove to bowl with peppers. Meanwhile, stir brown sugar, balsamic vinegar and soy sauce together in a small measuring cup. Increase heat to high; stir in potatoes, green onions, pepper chunks, mushrooms, beans and vinegar mixture. Microwave each bag of spinach on full power for 1 to 1 ½ minutes each. Open bags carefully and add to mixture in wok.