ALL ABOUT Vegetables - vegetable recipes

Ebony, June, 1999 by Charlotte Lyons

Yields 6 servings

Lemon-Corn Relish

2 16-ounce cans whole-kernel corn,
undrained
1 cup chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1/4 cup sugar
2 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup cold water
3 tablespoons all-purpose flour
Grated peel of 2 lemons
Juice of 1 lemon

Combine the undrained coin, onion, celery, red bell pepper, sugar, mustard, celery seed, turmeric, salt and white pepper in large saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Gradually blend the water into flour; add to the corn mixture. Stir in lemon peel and juice; simmer 2 to 3 minutes longer, stirring until mixture thickens slightly. Pour into hot, sterilized 1/2-pint jars with lids, filling to within 1/8 inch of top; cover. The relish will keep in the refrigerator for up to one week.

Yields about 6 1/2-pint jars

NOTE: For longer storage, jars can be sealed and processed in boiling water for 15 minutes.

Avocado Salad

3 avocados, peeled, seeds removed
and sliced
2 firm, ripe tomatoes, cut into
wedges
1 small red onion, thinly sliced
Lime wedges
Thousand Island salad dressing

Arrange avocado slices, tomato slices and onion on 6 serving plates. Garnish with lime. Serve with Thousand Island salad dressing.

Yields 6 servings

Sauteed Garlic Broccoli

3 tablespoons vegetable oil
4 cups fresh broccoli flowerets
3 doves garlic, minced
Salt and pepper

Heat the oil in large skillet until hot. Add broccoli and garlic; lower the heat to moderately high, and cook, stirring constantly, for 4 to 5 minutes or until the broccoli is crisp-tender. Season with salt and pepper.

Yields 4 servings

Easy Tomato And Mozzarella Salad

3 to 4 plum tomatoes, sliced lengthwise
2 balls of fresh mozzarella cheese,
cut into even slices
6 tablespoons olive oil
2 tablespoons lemon juice
1 small dove garlic, crushed
Salt and pepper to taste
Basil sprigs

Alternate the tomato and mozzarella cheese slices on individual plates, fanning them out a little to make an attractive pattern. Combine the olive oil and lemon juice with the garlic, salt and pepper Drizzle dressing over the salad. Garnish with sprigs of basil.

Yields 6 servings

Orange Ginger Carrots

8 medium-size carrots, sliced 1-inch
diagonally
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup fresh orange juice
1/2 teaspoon shredded orange rind
1 tablespoon butter or margarine

Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the carrots and cook, covered for 10 to 15 minutes, or until the carrots are crisp-tender. Drain. Combine the sugar, cornstarch, salt, ginger, orange juice and orange rind in small bowl. Pour the mixture over carrots and cook over low heat, stirring for 3 minutes. Remove from heat and add the butter. Toss gently to mix.

Yields 4 servings

Szechuan Spinach

2 teaspoons hot-pepper oil
2 teaspoons sesame oil
2 cloves garlic, minced
6 green onions, sliced
1/8 teaspoon ground ginger
2 pounds fresh spinach, trimmed,
washed and dried
1/2 cup sliced water chestnuts
1 tablespoon toasted sesame seeds
Salt and pepper to taste
1 tablespoon seasoned rice vinegar