Category Archives: green vegetables

hibachi-style sesame ginger zucchini


  • 3 large zucchini
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • 2 tablespoons soy sauce
  • Garnish: Sesame seeds, cilantro


  1. For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks.  I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was.  Mine were big, so for most, I’m thinking you’d probably quarter them.
  2. Whisk together the ginger and the soy sauce and set aside.
  3. Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil.  Add the zucchini in a nice, even layer.  DON’T stir.  Seriously, just leave it be.  This is the most important step.  Letting it sit lets it get the nice char.  Otherwise, things can get mushy.
  4. After about 3-4 minutes, give the zucchini one nice toss.  Again, let it sit.  For another three minutes or so.
  5. Time to toss it again.  You’ll see some nice caramelization now. Reduce the heat a tad and pour in the sauce.  Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes.  You can give it a toss once or twice, but not so much that the zucchini breaks apart.
  6. Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.
nutritional information
Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes

shishito peppers with soy ginger sauce


  • 2 tsp sesame oil divided
  • 1 lb shishito peppers
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 1/4 cup panko breadcrumbs (optional)


  1. Add 1 tsp sesame oil to a large skillet or wok on the stove over medium-high heat. Add the shishito peppers and sauté for 10 minutes.
  2. Whisk the remaining 1 tsp sesame oil, soy sauce, honey, lime juice and ginger together in a small bowl to form the sauce.
  3. After the shishitos have sautéed for 10 minutes, pour the sauce over the shishito peppers.
  4. Reduce the heat to medium and continue to cook for 7-10 minutes or until peppers are tender and blistering on the outside.
  5. Optional toasted panko topping:
    1. Add panko breadcrumbs to a small skillet over medium-high heat. Allow to toast in the skillet for 5 minutes.
    2. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
nutritional information
Calories: 68; Fat: n/a (sat n/a); Protein: n/a; Cholesterol: n/a; Sodium: n/a; Fiber: n/a; Carbohydrates: n/a (n/a sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes

brown rice salad with asparagus, goat cheese, and lemon


brown rice

1 1/2 cups long-grain brown rice
2 teaspoons salt
2 teaspoons vinegar or citrus juice


1 tablespoon vegetable oil
1 pound asparagus, trimmed
Salt and pepper
2 1/2 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 recipe Brown Rice for Salad
4 ounces goat cheese, crumbled (1 cup)
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley



Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice wine vinegar or citrus juice and let cool completely, about 15 minutes.


Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes.

Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using
tongs to occasionally move spears from center to edge of pan to ensure all are browned . Transfer to plate and let cool completely. Cut into 1-inch pieces.

Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

nutritional information: not available

yield: 6-8 main dish servings (serving size: 1 bowl)
time: 1 hour
source: Cooks Illustrated, #123, p. 21

tunisian-style grilled vegetables



2 tsp coriander seeds
1 1/2 tsp caraway seeds
1 tsp cumin seeds
5 TBSP olive oil
1/2 tsp sweet paprika
1/8 tsp cayenne pepper
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 TBSP chopped fresh mint
1 tsp grated lemon zest
2 TBSP lemon juice


2 bell peppers (1 red, 1 green)
1 small eggplant, halved lengthwise
1 zucchini, halved lengthwise
4 plum tomatoes, cored and halved lengthwise
salt and pepper
2 medium shallots, unpeeled



Grind coriander seeds, caraway seeds, and cumin seeds in spice grinder until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. reserve 3 TBSP oil mixture. Heat remaining mixture and garlic in small skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8-10 minutes. Transfer to large bowl and let cool, about 10 minutes. Whisk parsley, cilantro, mint, and lemon zest and juice into oil mixture; season with salt to taste.


Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper and then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Using sharp knife, cut slits in flesh of eggplant and zucchini, spaced 1/2 inch apart, in crosshatch pattern, being careful to cut down to but not through skin. Brush cut sides of bell peppers, eggplant, zucchini, and tomatoes with reserved oil mixture and season with salt to taste.

Grill vegetables, starting with cut sides down, over medium-hot fire, until tender and well browned and skins of bell peppers, eggplant, tomatoes and shallots are charred, 8 to 16  minutes, turning an moving vegetables as necessary. Transfer vegetables to baking sheet as they are done. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins.

When cool enough to handle, peel bell peppers, eggplant, tomatoes, and shallots. Chop all vegetables into 1/2-inch pieces and transfer to bowl with vinaigrette; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.

nutritional information: not available

yield: 4-6 servings (serving size: 1 side portion)
time: 30-45 min
source: Cooks Illustrated, #123, p. 14

fresh zucchini salad


1/4 cup mirin (sweet sake)
1/4 cup thin soy sauce
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
Freshly ground black pepper to taste
4 small to medium fìrm zucchini, sliced into paper-thin rounds
2 scallions, trimmed and cut into thin diagonal slices (white and green parts)
Red pepper flakes to taste (optional)


This delicate and refreshing salad is perfect as an accompaniment to any miso- or soy sauce-marinated meat. The zucchini is raw and sliced paper-thin, making for a vegetable side dish that is both crunchy and tender in the same bite. The zucchini will give up some of its natural juices while curing. Those who like a bit of a hot note can sprinkle a small amount of red pepper flakes on the salad for
both color and flavor contrast.

In a salad bowl , whisk together the mirin, soy sauce, rice vinegar, sesame oil, and black pepper. Toss the zucchini and half of the scallions with the dressing and let stand for 30 minutes. Drain. Transfer to a serving bowl, and garnish with the remaining scallions and red pepper flakes, if using.

nutritional information: not available
yield: 6-8 servings (serving size: 1 small bowl)
time: 40 min
source: The Asian Grill, p. 78

sauteed brussels sprouts with garlic


8-10 medium-sized brussels sprouts
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped garlic (about 2 cloves)


Wash brussels sprouts thoroughly. Cut in half lengthwise. Coat with salt and pepper; set aside.

Heat olive oil in medium saucepan at medium-low heat. Add chopped garlic and cook until fragrant, about 2 minutes. Place sprouts into the pan, cut side down, turn the heat to medium-high, and sautee until well-browned on the underside, about 4-5 minutes. Cover tightly and lower heat to low. Shake the pan to make sure sprouts are not stuck, then continue cooking until they are soft. Serve immediately.

nutritional information: not available


yield: 2 servings (serving size: 8-10 half sprouts)
time: 15 min
source: N/A