2 SUMMER VEGETABLE RECIPES

Summer gardens bring bounty for the table. You can taste farmer market vegetables’ aliveness and nutrient-rich freshness when recently plucked from the soil. Here are two simple side dishes that feature low-carb veggies straight from the garden.
 
(FYI for Keto dieters: Above-ground veggies tend to be lower carb than below-ground ones. Exceptions — although the herbs onion and garlic technically grow below ground, they are nutrient-dense additions eaten sparingly to add flavour so include them whenever you can.)
 
Thai Green Beans
 
INGREDIENTS
 
4 cups of mixed beans: long beans, yellow wax, green string and Romano beans, chopped into two-inch long pieces
2 Tablespoons butter
1" piece fresh ginger, peeled, finely chopped
1 clove garlic
1 Tablespoon sesame tahini
1/2 Tablespoon honey
1 Tablespoon olive oil
1/2 Teaspoon toasted sesame oil
Pinch cayenne pepper
Toasted sesame seeds
 
INSTRUCTIONS
 
Heat a large skillet over medium heat, toss beans in olive oil until crisp-tender, about 5 minutes. Set aside in a bowl. Add butter and garlic to skillet on medium heat for one minute and then reduce to low and add cayenne, tahini, sesame oil, honey and ginger. Combine with beans. Top with sesame seeds before serving.
 
Vegan Creamed Spinach with Fennel
 
INGREDIENTS
 
1 large bunch spinach, coarsely chopped (without stems)
1 sweet onion, coarsely chopped
1 Tablespoon olive oil (for frying)
1 clove garlic, minced
1/4 Teaspoon fresh grated nutmeg
1 Teaspoon lemon juice
1/4 cup coconut milk
2 Tablespoons olive oil
Salt & pepper to taste
1/3 cup chopped fresh fennel leaf (or fresh dill or basil)
 
INSTRUCTIONS
 
Add tablespoon olive oil to a large skillet over medium heat. Add the onion and cook, tossing, until just translucent (not browned), 4-5 minutes. Add the spinach, stirring, until wilted, 2-3 minutes. Set aside in a bowl. Return the skillet to medium heat and add the 2 Tablespoons olive oil and minced garlic first, and then the coconut milk, lemon juice, nutmeg, salt and pepper. Stir often until it reduces slightly, 3-5 minutes. Add in spinach and onion. Remove from the heat and stir in the fennel (leaving a few sprigs behind for the garnish). Blend in a food processor until creamy smooth.

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