Recipes – Sweet Corn and Carrots with Ginger; Kale Saute’

July 20, 2012

Recipe – Sweet Corn and Carrots with Ginger

Servings: 2-4

4-6 carrots, peeled, washed, and sliced into rounds
Corn kernels sliced from 1 ear of sweet corn
¼ cup of diced red onion
1 Tsp. of minced ginger with 1 Tbsp. of honey (or other sweetener such as brown sugar), or 1 Tbsp. of ginger jelly/preserves
¼ cup of water

Place carrots, corn, water, and red onion into a sauce pan and warm over medium heat. Warm vegetables until carrots become tender (approx. 5-10 minutes). Add ginger and sweetener or ginger jelly. Allow to warm for 3-5 more minutes. Allow to cool, and then serve.

Recipe – Kale Saute’

Servings: 2-4

1-2 pounds of kale, washed and chopped
¼ cup of onions, washed and diced
1-2 garlic cloves, washed and diced
½ cup of water
Salt and pepper to taste

1-2 Tbsp. of extra virgin olive oil

Warm oil in a sauce pan, or simply warm the pan. Add garlic and onions and soften, but do not burn, them. Add water and kale, and simmer. Add salt and pepper to taste. Cover and cook for 5-7 minutes, or until kale becomes tender. Cook uncovered to cook off most of the liquid, but not all of it. Allow to cool, and serve.

You must be logged in to post a comment.