Versatile Vegetables

 

Sergei was visiting us from Russia and had his first Canadian cottage experience.

May 24th weekend is the traditional time for planting our vegetable gardens at our cottages, so this food group has been on our minds.

We like to make plenty of extra side dish vegetables because the leftovers are so delicious in a variety of dishes.   As the seasons change you can adjust the vegetables that you use in the stir-fry.  They are tasty in an omelette or frittata, add colour to any leaf or pasta salad, and can be added to soups and casseroles or even pizza.

Spring Vegetable Stir-Fry on the Grill

1 shallot, chopped

2 cloves garlic, roughly chopped

6 ounces mushrooms, thickly sliced

1 red pepper, cut into bite-sized pieces

2 cups fiddleheads

1 bunch asparagus, cut into 1” pieces

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon herbes de Provence

Freshly ground black pepper, to taste

Shaved Parmesan, for garnish

Preheat the barbecue on MEDIUM HIGH, then reduce temperature to MEDIUM and place a wok topper on the grids to heat.  Bring a medium pot of salted water to a boil on the side burner.

Place the shallot, garlic, mushrooms and peppers together in a bowl and toss to coat well with ½ the oil.  Turn them out onto the heated wok, and cook, turning occasionally.

Meanwhile, place the fiddleheads into the boiling water for 1 minute before adding the asparagus.  Cook together for another 2 minutes, then drain well and toss with the remaining oil.  Add to the wok, season with salt, pepper and herbes de Provence.  Cook until heated through and lightly caramelized, about 2-3 minutes.  Serve garnished with shaved Parmesan if desired.

Mother’s Day Brunch (scale according to your numbers)

Leftover stir-fried vegetables (see above)

Baby spinach, wilted for 1 minute in the microwave

Sliced hot capicola

Eggs

5 Brothers cheese, grated (or cheddar or gouda)

Buttered Toast

Fruit

Reheat the vegetables, then stir in wilted spinach.  Meanwhile poach the eggs to your liking.  Make a nest with the sliced capicola, top with the hot vegetables, then the poached egg.  Grate a little cheese over the top and sprinkle with salt and freshly ground black pepper.  

We served Grilled Caesar Salad and Grilled Pizza for lunch.