Steamed Veggies with Rice Wine Vinaigrette

INGREDIENTS :

1/4 cup rice-wine vinegar

1 tablespoon soy sauce

2 teaspoons sugar

1/3 cup cold water

4 large carrots

4 heads baby bok choy

2 red bell peppers, cut in half, seeds and ribs removed

COOKING DIRECTIONS :

1. In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and 1/3 cup cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
2. Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bell peppers into very thin strips. Cut the bok choy on the bias into 1/2-inch-thick strips.
3. Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet. Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
4. Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.

Yield: 4 servings

MORE :

The vegetables gain a sweet, clean taste from the vinaigrette.

NUTRITION INFO :

Per Serving

• Calories: 116 kcal
• Carbohydrates: 23 g
• Dietary Fiber: 7 g
• Fat: 1 g
• Protein: 8 g
• Sugars: 10 g

Roasted Corn with Basil-Shallot Vinaigrette

INGREDIENTS :

3 cups fresh corn kernels

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh basil

1 tablespoon minced shallot

1 tablespoon red-wine vinegar

1/4 teaspoon salt

Freshly ground pepper to taste

COOKING DIRECTIONS :

1. Preheat oven to 450 degrees F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.

Yield: 4 servings

MORE :

A simple combination--roasted corn with a basil vinaigrette--has a fresh flavor that is pure summer.

NUTRITION INFO :

Per Serving

• Calories: 166 kcal
• Carbohydrates: 22 g
• Dietary Fiber: 3 g
• Fat: 8 g
• Protein: 3 g
• Sugars: 6 g

Cilantro-Lime Vinaigrette

INGREDIENTS :

1. 1 cup packed cilantro
2. 1/2 cup extra-virgin olive oil
3. 1/4 cup lime juice
4. 1/4 cup orange juice
5. 1/2 teaspoon salt
6. 1/2 teaspoon pepper
7. 1 pinch minced garlic

COOKING DIRECTIONS :

1. Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

Yield: 12 servings

MORE :

Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.

NUTRITION INFO :

Per Serving

• Calories: 88 kcal
• Carbohydrates: 1 g
• Dietary Fiber: 0 g
• Fat: 9 g
• Protein: 0 g
• Sugars: 0 g

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