Steamed and Sauced

August 19, 2006 at 9:43 am (Dark leafy greens, My brain, Quick weeknight recipe, Sauce/dressing, unrated, Vegetable dishes)

Steaming is supposed to be one of the healthiest way to cook vegetables, but I find that steamed vegetables are often rather bland. The solution? Add a small amount of a strongly flavor sauce. This maximizes flavor, health, and has the added advantage of being extremely easy. Once you make a sauce it will often keep in the fridge or freezer, ready to be used on a number of different vegetables (or grains or other dishes) at a moment’s notice. I’d like to eventually have at least two sauces that go well with every vegetable. Here’s my repetoire so far. I’ll keep updating this as I get new ideas. Additions/suggestions are welcome!

Asparagus:
Beets: mustard vinaigrette | japanese carrot dressing
Broccoli: sesame soy dressing | japanese carrot dressing | sesame noodle dressing
Brussels sprouts: mustard lemon yogurt
Cabbage:
Carrots:
Cauliflower: salsa verde | lemon mustard vinaigrette
Chard: guacamole
Collards: soy mayo
Fennel: mustard vinaigrette
Green beans: mustard vinaigrette | pizza sauce | italian salsa verde
Kale: tahini sauce
Mushrooms:
Spinach:
Zucchini: pesto? | italian salsa verde?