Steamed and Raw Vegetable Salad

½ sm. head of cauliflower

½ sm bunch of broccoli

3 med. carrots - scrubbed

½ tight, heavy head of iceberg lettuce

3 mini English cucumbers

Slice the carrots diagonally in thin-medium-thick slices.  Put in a 2qt. pot with a little water.  Steam for about 4 minutes.  Add the cauliflower and broccoli and steam another 4 minutes.  Immediately drain and rinse in cold water, then put everything back into the pot and cover with very cold water to chill 5-10 minutes.  Drain in a colander, shake occasionally.  Put paper towel in the bottom of the colander and let stand a few minutes longer, until they're well dried.

Cut the lettuce into cubes, break them up a little, wash in your salad spinner.  Spin-dry well, then transfer to a large bowl.  Scrub and partially peel the cucumbers.  Slice lengthwise twice, then cross cut into ¼" quarter pieces, and add to the lettuce.  Once the steamed vegetables are cool and dry, toss them with the fresh vegetables, add tomatoes, croutons, grated cheese, etc.  Top with your favorite dressing.  This is a nice color and texture change from a regular tossed salad. . .Lin

A Quick Steamed Vegetable Casserole

4 long, skinny carrots - scrubbed

12oz. frozen petite green beans

12oz. frozen petite green peas

fresh broccoli florets

3-4T butter

fresh ground black pepper

fresh ground garlic sea salt

Cut the carrots in oblique chunks for an interesting visual and textural difference.  The best end results for this dish will be obtained by individually steaming each vegetable before combining.  I put the first two together since they had similar cooking times, but not similar enough.  I should have followed my instincts.  Frozen beans tend to be a bit tough, so fresh is always best if you can find them.

Steam each, chill in cold water in the steamer basket - except the peas.  As soon as they're cold, tap the basket on a folded towel to absorb the water.  Put in an ovenware baking dish.  Lightly salt and pepper each layer.  Finish with the peas, drained - but still hot.

Add the butter and a little more seasonings, cover a few minutes to melt the butter.  Toss to coat everything with seasoned butter.  Serve as is, with grilled fish, chicken or beef.  You could also add chopped almonds or cashews, and a little peanut or almond butter, coconut cream and curry for a vegetarian casserole. . .Lin

Another Great Tuna Steak Dinner

This time it was just seared in a frying pan
and combined with another assortment of really good vegetables.

Steamed carrot, potato and pea sprouts.

The sauce was Thai Mayonnaise with Cilantro Chutney.

Steamed And Raw Vegetable Salad

1 lg. carrot - sliced

4 lg. but tender asparagus spears

¼ head of red cabbage

½ lg. Vidalia onion - sliced

1 lg. mini English cucumber -  julienne sliced

½ med. on the vine tomato - chopped

Peggy's Salad Dressing *

croutons and cheese

Steam the first group of vegetables lightly, drain and shock in cold water.  Drain again then put in a large bowl for tossing.  Add the remaining vegetables, dressing and ingredients.  Toss and serve with nuts or seeds as a main dish or keep it simpler as a side salad.  Makes one very large salad or 2-3 smaller side salads. . .Lin