Set Your Vegetables Free
Vegetables. Ahh, yes. Those things that kids push to the side of their plate and that parents beg them to eat. Some grown-ups still despise them. And many fancy restaurants serve them in microscopic portions to avoid having to deal with them.
It's sad that vegetables still get such a bad rap. I myself never enjoyed them growing up. Most of what I ate back then came out of a can and had the consistency of baby food. Mushy and tasteless with a hint of butter and salt to salvage them; that’s the way my mom tried to fancy them up. I loathed vegetables, as I found most kids did back in the 70s and 80s when canned foods and TV dinners were considered the latest convenience. I have to admit I still have a guilty pleasure in canned comfort in the form of Spaghettios--unheated, eaten right out of the can. Mmmm. Crazy, some might say, but they still make me smile (don’t tell anyone).
Well, since I have been on my own and cooking more frequently, I have taken it upon myself to find new ways to eat vegetables. First off, I NEVER buy them in a can. California is known for its superior produce the year-round, and I take full advantage. I also have noticed through my travels that most states are offering organic produce now. These vegetables generally are hothouse (indoor) grown and pesticide free. So most seasonal veggies seem to be available almost year round. Take advantage when you can.
So over the next couple weeks and further into the year, I am going to include a few easy recipes for vegetables that are fresh, tasty, exciting and good for you! Now please, clean your plate for God’s sake!
TIP: This recipe calls for dry white wine. The best advice I ever got in cooking with wine is: If it’s not good enough to drink, it’s not good enough to cook with. Never buy cooking wine. Splurge and buy a nice bottle of chardonnay. As a bonus, you can drink the remaining wine with your dinner.
Made with manchego cheese, salt and fresh ground pepper, olive oil, green beans, garlic, white wine, lime juice
Serves/Makes: 8
- 2 tablespoons olive oil
- 2 pounds green beans, rinsed and ends trimmed
- 1/3 cup minced garlic
- 1/4 cup dry white wine
- 1/4 cup lime juice
- salt and fresh ground pepper
- 2/3 cup shredded manchego cheese
Pour olive oil into a 12-inch frying pan (I like to use a wok) over medium-high heat. Add green beans and stir often until tender-crisp and lightly browned, 10 to 12 minutes. Add garlic and stir just until fragrant, 1 minute.
Add wine, lime juice (I like to use freshly squeezed), and salt and pepper to taste, stir until liquid boils, 1 minute. Pour into a serving dish and sprinkle with Manchego cheese. Serve hot.
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2 comments
Jerri, As usual I love the recipe and your superior writing style. One comment, never say never. When hurricane Isabel came through our area two years ago it was the canned vegetables and beans that we had stockpiled in our pantry for just such an emergency that sustained us for two week with no power and unreliable water. There is a time and place for everything...including canned vegetables (yech). Prosit, Mike
Comment posted by Mike Jacobson
This is an excellent article and it should be on the front page of every newspaper world wide!!! It is an inspiration and I'm going to try it asap. We know now that eating more vegetables can reduce horrible cancer diseses. This article could help many people toward better health and a happier future. What more can you ask?? My hat is off to you Jerri Manthey!!
Comment posted by Elizabeth from Missouri
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