Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

For the Vegetables

2 cups sliced green beans (bite-size pieces)
2 cups cut broccoli florets (bite-size pieces)

Extra-virgin olive oil cooking spray

Puree the green sauce ingredients in a blender
until the sauce is a vivid green and very smooth.
Steam the green beans and broccoli in a bas­
ket about 5 minutes or just until each is bright
green and crisp tender.
To serve, drizzle some green sauce on each
plate and top with ½ cup each hot green beans
and hot broccoli. Spray lightly with the olive oil.

Per serving : 54 calories, 2 g fat, 0 g saturated fat, 8 g
carbohydrate, 3 g protein, 2 g dietary fi ber, 133 mg
sodium. Exchanges: 2 Vegetable

BROCCOLI ENDIVE SALAD

This is a good example of a composed salad,
one in which each ingredient is carefully placed
and not simply tossed together.
SERVES 6

1 pound broccoli fl orets
¾ cup low-fat French or Italian salad dressing,
divided into ¼ cups (or Treena’s
Vinaigrette, page 74)
1 pound Belgium endive
2 red bell peppers, cut into strips, or 2 cups
tiny tomatoes
1 tablespoon toasted pine nuts

Tip the broccoli into a pot of boiling water to

blanch for 1 minute. Turn into a colander in

the sink and briefly run under cold water to

stop the cooking. Drain thoroughly in the col­

ander, transfer to a bowl, and toss with ¼ cup

of the salad dressing.

Cut the cone-shaped core out of the bottom

of each endive. The leaves should separate. In a

separate bowl, toss gently with another ¼ cup

of dressing.

To compose the salad on a platter or on in­

dividual plates, lay the endive leaves around the

sides. Set the pepper strips (or tomatoes) on

the leaves. Place the marinated broccoli in the

middle and top with the pine nuts. Drizzle the

remaining ¼ cup dressing over all.

Per serving : 96 calories, 3 g fat, 0 g saturated fat, 17 g

carbohydrate, 4 g protein, 5 g dietary fi ber, 272 mg

sodium. Exchanges: 2 Vegetable, ½ Fat, ½ Carbo­

hydrate

BROCCOLI • 95