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Organic Vegetables with Garlic Spinach Purée


    Organic Vegetables


    12 asparagus
    8 baby carrots
    16 green beans
    1 Tbsp (15 mL) butter (optional)
    Salt and pepper to taste

    Garlic Spinach Puree

    1 shallot, chopped
    1/4 tsp (1 mL) minced garlic
    2 cups (500 mL) spinach
    Pinch grated nutmeg

    Steam asparagus, carrots, and beans or cook in boiling water until tender, about 4 to 6 minutes. Drain and stir in butter if desired. Season to taste.

    For garlic spinach puree, sauté shallot and garlic on medium heat until transparent, about 3 minutes. Stir constantly to avoid burning. Add spinach and cook while turning with tongs until spinach wilts, about 3 minutes. Drain excess liquid and transfer spinach mixture to blender. Add pinch of nutmeg and puree until smooth.

    To serve, divide spinach among 4 dishes and top with vegetables.

    Serves 4.

    source: "Spa Lite Cuisine", alive #286, August 2006


    Organic Vegetables with Garlic Spinach Purée



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    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.