Vegetables Olé

Vegetables Olé

Do you wonder like we do what veggie to serve with your fave Mexican dish? Wonder no more. Here it is. And the secret isn’t in the vegetables, so we’ve given you lots to pick from. No, the secret’s in the topping. We guarantee your friends will hit you up for the recipe.

Ingredients

1/2 cup butter or margarine
1 shallot, peeled and sliced
1 tablespoon chopped fresh cilantro
1 serrano, Fresno, yellow, or jalapeno chile, seeded and chopped
1 1/2 teaspoon chopped or 1/2 teaspoon dried, crushed oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup plain breadcrumbs
2 cups steamed fresh vegetables, such as chayote or other squash; Japanese eggplant, pearl onions, or Sunchokes®; or carrots, cauliflower, broccoli, bell peppers, or zucchini.

Steps

In saucepan, melt butter or margarine, add shallot and cook 1 minute. Add cilantro, chile, oregano, salt, pepper, and breadcrumbs.

Stir until well-blended, then heat 1 minute more.

Spoon over steamed vegetables.

Three Vegetable Medley

Three Vegetable Medley

Ingredients:

2 tablespoons butter or margarine
1 ½ cup sliced, peeled Frieda’s® Oyster Mushrooms
2/3 cup chopped carrot
2/3 cup chopped celery
½ cup Frieda’s® Pearl Onions, peeled and halved
2 teaspoons lemon or lime juice
½ teaspoon ground nutmeg
½ cup light cream
½ teaspoon ground black pepper

Steps:

In a skillet melt the butter or margarine. Add mushrooms, carrots, celery and onions.  Blend in lemon or lime juice. Sauté over low heat, covered, stirring occasionally, for 10 minutes. Uncover. Stir in nutmeg, cream, pepper, tossing vegetables to coat with sauce.  Cover and heat 1 minute more. Serve.

Steamed Vegetables Serrano

Steamed Vegetables Serrano

Ingredients:

1 or 2 Frieda’s Serrano Chiles
2 yellow crookneck squash, thinly sliced
12-ounce baby carrots, trimmed
1/2 of a 10-ounce package Frieda’s Pearl Onions, peeled according to package instructions
1 tablespoon margarine
1 tablespoon lime juice
1-1/2 teaspoon fresh basil, chopped or 1/2 teaspoon dried basil, crushed

Steps:

Peel chiles as directed on label. In saucepan, with steamer basket, steam the squash, carrots, and onions together for 4 to 5 minutes. Meanwhile, chop chiles. Melt margarine in saucepan. Add chiles, lime juice, and basil. Add steamed vegetables. Toss to coat well.

Skewerd Japanese Eggplant

Skewerd Japanese Eggplant

Ingredients:

1 Frieda’s Japanese Eggplant
1 bag of Frieda’s Pearl Onions
1 pint of cherry tomatoes
1 green bell pepper
Teriyaki or soy sauce

Steps:

Cut Frieda’s Japanese Eggplant into 1-inch slices. On bar-b-que skewers, place cubes of marinated lamb, peeled Frieda’s Pearl Onions, cherry tomatoes, slices of green bell peppers and eggplant cubes. Bar-b-que over medium heat until meat is cooked. This can be basted with Teriyaki or soy sauce during cooking.