» Seasonal Recipes » Fresh Ways to Enjoy Fresh Veggies

Fresh Ways to Enjoy Fresh Veggies

| August 1, 2010

Vegetables are an ideal canvas for a vast palette of sunny and internationally-inspired flavors, including fresh citrus juice, spices such as garlic and ginger, fresh herbs and pantry staples, like soy sauce and Swanson broth and stock. The experts at Campbell’s Kitchen have been hard at work creating a variety of versatile recipes that make it deliciously simple to enjoy eating vegetables.

A refreshing change from the standard salad, Margarita Shrimp Salad features tender shrimp, marinated in a mixture of lime juice and garlic and tossed with crisp bell peppers, onions and romaine lettuce. Zucchini Soup with Herbed Cream is a fresh way to savor squash. To move vegetables to the center of the plate, try Vegetable Stir-Fry featuring a sauce made with ginger, garlic and soy sauce, or try Broccoli & Garlic Penne Pasta for a versatile dish that’s certain to please.

Vegetable Stir-Fry

1 cup chicken broth

1 tbsp. cornstarch

1 tbsp. soy sauce

1 tbsp. vegetable oil

4 cups cut-up vegetables (broccoli florets, cauliflower florets,

baby carrots and sliced celery or your favorite veggies)

2 tsp. grated fresh ginger root or 1/8 tsp. ground ginger

1 clove garlic, minced

Toasted sesame seeds (optional)

Stir broth, cornstarch and soy sauce in small bowl until mixture is smooth.

Heat oil in 10-inch skillet over medium-high heat. Add vegetables, ginger root and garlic and stir-fry until tender-crisp.

Add broth mixture to skillet. Cook and stir until mixture boils and thickens. Sprinkle with sesame seeds, if desired.

Prep: 5 minutes

Cook: 15 minutes

Makes: 4 servings (1 cup each)


Broccoli and Garlic Penne Pasta

1 cup chicken broth

1/2 tsp. dried basil leaves, crushed

1/8 tsp. ground black pepper

2 cloves garlic, minced

3 cups broccoli florets

4 1/2 cups penne pasta, cooked and drained

1 tbsp. lemon juice

2 tbsp. grated parmesan cheese

Heat broth, basil, black pepper, garlic and broccoli in 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is tender-crisp.

Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese.

Prep: 20 minutes

Cook: 10 minutes

Makes: 4 servings (about 2 cups each)


Zucchini Soup with Herbed Cream

1/2 cup sour cream

4 tsp.chopped fresh basil leaves

4 tsp. chopped fresh oregano leaves

2 tbsp. olive oil

1 large onion, finely chopped

(about 1 cup)

1 clove garlic, minced

4 medium zucchini, thinly sliced

(about 6 cups)

1/4 tsp. ground black pepper

3 cups vegetable broth

Stir sour cream, 1 tsp. basil and 1 tsp. oregano in small bowl. Cover and refrigerate.

Heat oil in 4-quart saucepan over medium heat. Add onion and garlic and cook until tender. Add zucchini and black pepper. Cook for 5 minutes or until zucchini is tender.

Add broth, remaining basil and remaining oregano. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes.

Place one-third of the zucchini mixture into blender or food processor. Cover and blend until smooth. Pour mixture into large bowl. Repeat blending process twice more with remaining zucchini mixture. Return all puréed mixture to saucepan. Cook over medium heat for 5 minutes or until hot.

Divide soup among six serving bowls and top with about 1 tbsp. sour cream mixture, using a spoon to swirl cream in a decorative pattern on soup surface.

Prep: 15 minutes

Cook: 30 minutes

Makes: 6 servings (1 1/4 cups each)

Margarita Shrimp Salad

1 tbsp. lime juice

2 tsp.  grated lime zest

3 cloves garlic, minced

1 lb. fresh large shrimp,

peeled and deveined

3/4 cup chicken stock

1 medium orange or red pepper, cut into

2-inch-long strips (about 1 1/2 cups)

1 small onion, sliced (about 1/4 cup)

1/4 cup chopped fresh cilantro leaves

4 cups romaine lettuce or iceberg lettuce

torn into bite-sized pieces

2 large tomatoes, thickly sliced

1/4 tsp. ground black pepper

Stir lime juice, lime zest and garlic in 2-quart shallow, nonmetallic baking dish or gallon-sized resealable plastic bag. Add shrimp and toss to coat. Cover dish or seal bag and refrigerate for 30 minutes, turning shrimp over several times during marinating.

Heat stock in 2-quart saucepan over medium-high heat to a boil. Add pepper and onion, and cook until vegetables are tender-crisp.

Reduce heat to medium. Add shrimp and marinade to saucepan and cook until shrimp are cooked through. Stir in cilantro. Divide lettuce, tomatoes and shrimp mixture among four serving plates. Sprinkle with black pepper.

Prep: 15 minutes

Marinate: 30 minutes

Cook: 10 minutes

Makes: 4 servings (2 cups per serving)

Visit www.CampbellsKitchen.com for more recipes, cooking solutions and tips.

Article courtesy of Family Features.

Category: Seasonal Recipes

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