Saturday, June 28, 2008
spring vegetables with basil gremolade
(from June 2008 Bon Appetit, with lots of modifications)
Vegetables: In olive oil, sautee chopped garlic, baby carrots and sliced squash about 3 minutes. Add sliced beet greens and cook about 1 minute. Add spinach, turn off heat and toss until spinach wilts.
Gremolade: Chop 1/4 cup basil and parsley. Add 1 T chopped capers, grated lemon peel, and 2 T olive oil. Mix.
Cook linguine. Mix with vegetables and gremolade.
(Cook and serve beets separately.)
Serve with grilled fresh Alaskan salmon and a nice cabernet - on the patio, with a big family gathering.
Skippy's vegetable recipes