Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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1    bunch broccoli flowerets

1    medium purple onion — 1/4″ dice

½    cup bacon bits

½    cup raisins

¼    cup sunflower seeds

1    cup mayonnaise

2    tablespoons rice wine vinegar

1    tablespoon sugar

In a medium bowl combine broccoli, bacon bits, purple onion, raisins and sunflower seeds. Prepare dressing in a small bowl; mix together mayonnaise, vinegar, and sugar. Pour dressing over broccoli mixture and toss to coat. Cover and chill for 2-4 hours. Serve cold.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

2    large onions — sliced 1/4″ thick

    salt and pepper to taste

In a large sauté pan and butter over medium heat. When butter is bubbling, add onions. Sauté and cook onions until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

1    tablespoon shallots — minced

10    ounces button mushrooms — sliced 1/2″ thick

In a large sauté pan and butter over medium heat. When butter is bubbling, add shallots and mushrooms. Sauté and cook mushrooms until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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Peanut Oil — for Frying

1 ½    pounds green beans — trimmed

3    tablespoons water

2    teaspoons cornstarch

¼    cup oyster sauce

¼    cup soy sauce

6    cloves garlic — chopped

2    tablespoons ginger — minced

2    tablespoons sesame oil

2    tablespoons sugar

½    teaspoon crushed red pepper

1    bunch green onions — chopped

Add enough peanut oil to heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 375 F degrees. Working in batches fry green beans in hot oil until beginning to brown in spots, about 30 seconds per batch. Using a slotted spoon, transfer beans to paper towel lined plate.

Mix 3 tablespoons water and combine cornstarch in small bowl. Set aside. Whisk oyster sauce and next six ingredients in heavy large skillet. Bring to simmer over medium-high heat. Whisk in cornstarch mixture; continue whisking until sauce boils and begins to thicken, about 30 seconds. Add beans and stir until crisp-tender and coated with sauce, about 2 minutes. Transfer beans to platter. Sprinkle with green onions.