Serves: 5
Use the following general cooking instructions as a guide for preparing and cooking fresh vegetables. Cooking times are based on 4 servings. Vary cooking times slightly to suit individual preference.
Artichokes (2 medium)
Preparation
Wash and peel. Leave whole or slice. To keep from darkening before cooking, place in 1 quart water with 3 tablespoons lemon juice added. Remove stem and slightly open leaves or cut in half. To grill, place on grill rack, brush with oil.
Cooking time
Boil: Whole, 10 to
20 minutes. Slices, 5 to 10 minutes. Steam: Whole, 15 to 20 minutes. Slices, 12 to 15 minutes.
Microwave: Whole or slices, 6 to 7 minutes, let stand 1 minute.
Grill: Whole, 20 to 30 minutes, or precook slightly in oil to soften and reduce time.
Seasoning and Serving Suggestions
Season with lemon. Serve with butter, margarine or white sauce.
Asparagus (1 lb.)
Preparation
Wash and snap off base of stalks (they will snap just between the tender and tough portions). Leave whole or cut into 1-inch pieces.
Tips will cook faster than stalks. A bundle of spears can be placed upright so tips are above water.
To grill, use grill basket, brush with oil.
Cooking Time
Boil: Whole, 10 to 15 minutes. Pieces, 5 to 8 minutes.
Steam: Whole, 12 to 20 minutes.
Microwave: Whole or pieces, 6 to 7 minutes, let stand 1 minute.
Grill: Whole, 6 to 8 minutes, medium coals.
Seasonings and Serving Suggestions
Season with lemon, marjoram, thyme or tarragon. Serve with butter, margarine, hollandaise sauce, fresh lemon, toasted almonds, grated Parmesan cheese or Italian salad dressing. Marinate cooked asparagus in French dressing or vinegar and oil dressing and chill.
Beans (green and wax) (1 lb.)
Preparation
Wash and trim off ends. Leave whole, slice diagonally into 1-inch pieces or slice lengthwise (French-style).
To grill, use grill basket, brush with oil.
Cooking Time
Boil: Whole or pieces, 8 to 15 minutes. French-style, 10 to 12 minutes.
Steam: Whole or pieces, 15 to 20 minutes.
Microwave: Whole or pieces, 11 to 16 minutes, let stand 1 minute.
Grill: Whole, 8 to 10 minutes, medium coals, turn once.
Seasonings and Serving Suggestions
Season with Italian seasoning, basil leaves or add chopped onions during cooking.
Serve with cheese sauce, sour cream and dill. Marinate cooked beans in Italian dressing and chill.
Beans (lima) (3 lb. unshelled, 1 lb. shelled)
Preparation
Shell and wash.
Cooking Time
Boil: 12 to 20 minutes.
Steam: 20 to 25 minutes.
Microwave: 16 to 18 minutes, stir twice. Let stand 1 minute.
Seasonings and Serving Suggestions
Microwave: 16 to
18 minutes, stir twice. Let stand 1 minute.
Season with oregano, savory, tarragon or thyme.
Serve with butter, margarine or white sauce.
Beets (1 lb.) (4 medium)
Preparation
Wash and leave root ends and 2 inches of beet tops attached. Do not peel before cooking. Skins will easily slip off after cooking. Slice, dice, shred or leave whole.
For boiling, use enough water to cover. Add 1 tablespoon vinegar or lemon juice to preserve color.
To grill, place 1/2-inch thick slices on grill rack, brush with oil.
Cooking Time
Boil: Whole, 35 to 40 minutes.
Steam: Whole, 40 to 50 minutes.
Microwave: Whole, 15 to 20 minutes, stir every 5 minutes. Let stand 3 to 5 minutes.
Grill: Slices, 20 to 25 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Season with cloves or thyme.
Serve with butter, margarine, sour cream or orange sauce.
Belgian endive (1/2 to 1 lb.)
Preparation
Wash well and leave whole.
To grill, place on grill rack, brush with oil.
Cooking Time
Boil: Whole, 15 to 20 minutes.
Steam: Whole, 20 to 25 minutes.
Panfry: Whole, 10 to 12 minutes.
Grill: Whole, 7 to 10 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with lemon, pepper or thyme.
Serve with butter, margarine or crumbled cooked bacon.
Bok Choy (1 lb.) (medium head)
Preparation
Wash well and cut in half or slice.
To grill, cut in half lengthwise, place on grill rack, brush with oil.
Cooking Time
Boil: Halves, 4 to 5 minutes.
Steam: Halves, 4 to 6 minutes.
Microwave: Halves, 5 to 8 minutes, let stand 3 minutes.
Grill: Halves, 10 to 12 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with ginger.
Serve with butter, margarine, soy sauce or stir-fry sauce.
Broccoli (1 lb.) (4 to 5 cups pieces)
Preparation
Wash and remove larger outer leaves and tough portion of stalk. For uniform cooking, cut pieces of similar sizes, split larger ones if necessary. Stalks take longer to cook than florets.
Place in grill basket or on grill rack, brush with oil.
Cooking Time
Boil: Whole with stem or florets, 7 to 12 minutes.
Steam: Whole with stem or florets, 12 to 14 minutes.
Microwave: Whole with stem or florets, 8 to 12 minutes, let stand 2 to 3 minutes.
Grill: Whole with stem or florets, 15 to 20 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Serve with butter, margarine, hollandaise sauce, sour cream, cheese or mustard sauce, buttered bread crumbs, grated Parmesan cheese, crumbled cooked bacon or toasted almonds.
Brussels sprouts (4 cups)
Preparation
Wash and remove wilted outer leaves, trim stems.
To grill, use grill basket or kabobs, brush with oil.
Cooking Time
Boil: 7 to 15 minutes.
Steam: 15 to 20 minutes.
Microwave: 6 to 9 minutes, let stand 3 minutes.
Grill: 15 to 20 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with curry powder, nutmeg or sage.
Serve with butter, margarine, white sauce, cheese or mustard sauce, hollandaise sauce, buttered bread crumbs, grated Parmesan cheese or chopped hard-cooked egg.
Cabbage (savoy, green or red) (1 medium head)
Preparation
Wash and remove wilted outer leaves. Cut into wedges or shred. Discard core.
Add 1 tablespoon vinegar or lemon juice to preserve color.
To grill, cut into wedges, place in grill basket or on grill rack, brush with oil.
Cooking Time
Boil: Wedges, 8 to 12 minutes. Shredded, 3 to 7 minutes.
Steam: Wedges, 9 to 14 minutes. Shredded, 5 to 8 minutes.
Microwave: Wedges or shredded, 6 to 13 minutes, let stand 3 minutes.
Grill: Wedges, 10 to 15 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Season with caraway, dill, nutmeg or oregano.
Serve with sour cream, butter, margarine, crumbled cooked bacon, cheese or white sauce.
Carrots (baby or regular) (1 lb.) (2 1/2 cups sliced or 3 cups shredded)
Preparation
Wash and peel with vegetable peeler to remove thin outer layer of skin. Remove ends and rinse. Cut into slices or strips or shred.
Leave baby carrots whole.
To grill, cut in 1/2-inch thick strips or use baby carrots. Use grill basket, brush with oil.
Cooking Time
Boil: Whole, 15 to 20 minutes. Slices, strips or baby, 8 to 13 minutes.
Steam: Whole, 20 to 30 minutes. Slices, strips or baby, 8 to 11 minutes.
Microwave: Whole, 7 to 12 minutes, let stand 3 minutes.
Grill: Strips or baby, 10 to 15 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Season with mint, cinnamon, ginger, nutmeg, chives or add raisins or chopped apples during cooking.
Serve with butter, margarine, parsley, cheese sauce, honey, brown sugar, crumbled cooked bacon or sour cream.
Cauliflower (1 to 1 1/2 lb.) (medium head)
Preparation
Wash and remove outer leaves and excess portion of stem. Leave whole or cut into florets.
To cook whole, place stem side down.
To grill, use grill basket or kabobs, brush with oil.
Cooking Time
Boil: Whole, 15 to 20 minutes. Florets, 8 to 15 minutes.
Steam: Whole, 20 to 25 minutes. Florets, 10 to 18 minutes.
Microwave: Whole, 8 to 15 minutes, let stand 3 minutes. Florets, 7 to 13 minutes, let stand 3 minutes.
Grill: Whole or florets, 10 to 15 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with nutmeg, rosemary, basil, caraway or tarragon.
Serve with cheese, hollandaise or mustard sauce, Parmesan cheese, buttered bread crumbs or sour cream.
Celeriac (1 lb.) (21/2 cups julienne strips)
Preparation
Wash and trim off leaves and ends. Peel off brown skin. Cut into julienne strips.
Cooking Time
Boil: 5 to 6 minutes.
Steam: 5 minutes.
Microwave: 3 to 5 minutes.
Seasoning and Serving Suggestions
Season with thyme or marjoram.
Serve hot with butter, margarine or white sauce.
Celery (1 1/2 lb.) (1 medium stalk or 4 cups sliced)
Preparation
Wash and separate ribs. Cut off bottoms, leaves and any blemishes. If outer ribs are especially stringy, remove larger strings with a vegetable peeler. Cut ribs into slices or 1-inch pieces.
Cooking Time
Boil: 5 to 10 minutes.
Steam: 18 to 20 minutes.
Microwave: 3 to 6 minutes, let stand 3 minutes.
Seasoning and Serving Suggestions
Season with bouillon, onion or dill.
Serve with margarine, butter, cheese sauce, toasted almonds or grated Parmesan cheese.
Chiles (includes jalapeño, Anaheim, poblano, serrano and more than 200 other varieties)
Preparation
When handling chiles, wear rubber or plastic gloves to protect hands from the chile oil or capsaicin.
Remove stems and seeds, then rinse with cold water.
To grill, place on grill rack or in grill basket.
Cooking Time
Grill: 8 to 10 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Generally used as an ingredient in recipes. Add to soups, stews, entrées and dips.
Chinese (napa) cabbage (celery cabbage) (1 1/2 lb.) (medium head)
Preparation
Wash and remove wilted outer leaves. Cut off base and slice crosswise.
To grill, cut into quarters, place on grill rack.
Cooking Time
Boil: 4 to 5 minutes.
Steam: 4 to 6 minutes.
Microwave: 5 to 8 minutes, let stand 3 minutes.
Grill: 10 to 15 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Season with ginger, garlic, onions or soy sauce.
Serve with butter, margarine or sour cream.
Corn (4 large ears) (2 to 3 cups kernels)
Preparation
Remove husks and silk and trim ends. Leave corn on cob or cut off kernels with sharp knife. To cook in husk, strip back husk to remove silk, then pull husk back over corn.
To microwave, leave husk on, or wrap each ear in waxed paper.
To grill, leave husk on. If husk is removed, brush with oil. Place on grill rack.
Cooking Time
Boil: Ears, 5 to
8 minutes. Kernels, 4 to 6 minutes.
Steam: Ears, 5 to 9 minutes. Kernels, 4 to 8 minutes.
Microwave: 3 to 4 minutes per ear, let stand 2 minutes. Kernels, 5 to 9 minutes, let stand
1 minute.
Grill: Ears, 25 to 30 minutes, turn often.
Seasoning and Serving Suggestions
Season with sugar, curry powder, basil or pepper.
Serve with butter, margarine, seasoned butter, grated Parmesan cheese, onion or chili sauce.
Eggplant (1 1/2 lb.) (1 medium or 4 cups cubed)
Preparation
Wash and peel if skin is tough. Cut off stem. Slice, cube or cut into strips. Dip in lemon juice to prevent darkening.
Cut into 1/2-inch thick slices to pan-fry or grill.
To grill, place on grill rack or in grill basket, brush with oil.
Cooking Time
Boil: 5 to 8 minutes.
Steam: 5 to 9 minutes.
Panfry: 10 to 12 minutes.
Microwave: 5 to 7 minutes, stir every 2 minutes, let stand 2 minutes.
Grill: 15 to 20 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Season with garlic, oregano, basil, thyme, rosemary, allspice, nutmeg or curry.
Serve with grated Parmesan or shredded mozzarella cheese.
Fennel (1 lb.)
Preparation
Cut off and discard woody stems. Cut into slices.
To grill, use grill basket or place on grill rack.
Cooking Time
Boil: 15 to 20 minutes.
Steam: 15 to 20 minutes.
Panfry: 8 to 10 minutes.
Bake: 30 to 35 minutes.
Microwave: 7 to 9 minutes.
Grill: 15 to 20 minutes, medium coals, turn often.
Seasoning and Serving Suggestions
Season with chives, savory or pepper.
Serve with butter, margarine or olive oil.
Garlic (whole heads)
Preparation
Remove most of paper covering, place whole heads on foil. Brush with oil.
Cooking Time
Bake: 20 to 30 minutes.
Grill: 35 to 40 minutes, medium coals.
Seasoning and Serving Suggestions
Season with lemon-pepper or basil.
Jerusalem Artichokes (sunchoke) (1 lb.)
Preparation
Wash and peel. Leave whole or slice. To preserve color before cooking, place in 1 quart water with 3 tablespoons lemon juice.
To grill, use grill basket.
Cooking Time
Boil: Whole, 10 to 20 minutes. Slices, 5 to 10 minutes.
Steam: Whole, 15 to 20 minutes. Slices, 12 to 15 minutes.
Microwave: Slices, 6 to 7 minutes, let stand 1 minute.
Grill: Whole or slices, 10 to 20 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with lemon, chives or marjoram.
Serve hot with butter, margarine or white sauce.
Kohlrabi (1 1/2 lb.) (4 small to medium)
Preparation
Remove root ends, tough outer leaves and tops, leaving 2 inches of dark leaves. Split lengthwise and wash thoroughly.
To grill, place on grill rack, brush with oil.
Cooking Time
Boil: 20 to 25 minutes.
Steam: 20 to 25 minutes.
Microwave: 10 to 12 minutes, stir twice. Let stand 5 minutes.
Grill: 15 to 20 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with nutmeg, garlic, basil, dill or chives.
Serve with Parmesan cheese, cheese sauce, sour cream, butter or margarine.
Leeks (1 1/2 lb.)
Preparation
Remove root ends, tough outer leaves and tops, leaving 2 inches of dark leaves. Split lengthwise and wash thoroughly.
To grill, place on grill rack, brush with oil.
Cooking Time
Boil: 10 to 15 minutes.
Steam: 10 to 15 minutes.
Microwave: 4 to 7 minutes, let stand 3 minutes.
Grill: 4 to 6 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with dill, basil, thyme or rosemary.
Serve with seasoned butter, crumbled cooked bacon or grated Parmesan cheese.
Mushrooms (1 lb.)
Preparation
Wash and pat dry. Cut off tips of stems. Leave whole or slice.
To grill, use grill basket or kabobs, brush with oil.
Cooking Time
Panfry: 4 to 5 minutes in 2 to 3 tablespoons butter.
Broil: 8 to 10 minutes, 4 to 5 inches from heat, brush with butter.
Microwave: 4 to 6 minutes with 2 tablespoons butter, let stand 2 minutes.
Grill: 6 to 8 minutes, medium coals.
Seasoning and Serving Suggestions
Season with white wine, garlic, green onions or chives.
Serve with toasted almonds, dill or sour cream.
Okra (1 lb.)
Preparation
Wash thoroughly and cut off ends. Leave whole or slice.
To grill, place in grill basket, brush with oil.
Cooking Time
Boil: 5 to 10 minutes.
Steam: 15 to 20 minutes.
Microwave: 7 to 10 minutes, let stand 3 minutes.
Grill: 10 to 20 minutes, medium coals.
Seasoning and Serving Suggestions
Season with thyme, ground red pepper or oregano.
Serve with butter, margarine, buttered bread crumbs, tomato sauce, grated Parmesan cheese, crumbled cooked bacon, French dressing or sour cream.
Onions (white, yellow or red) (1 lb.) (2 large, 4 medium or 8 small)
Preparation
Trim stem and root ends and wash. Peel and cut large onions into quarters or slices leave small onions whole.
To grill, place slices in grill basket, foil or kabobs brush with oil.
Cooking Time
Boil: Small whole, 15 to 20 minutes. Large whole, 20 to 30 minutes.
Steam: Small whole, 20 to 25 minutes. Large whole, 35 to 40 minutes.
Microwave: Small whole, 4 to 6 minutes, let stand 5 minutes. Large, cut into quarters, 5 to 6 minutes, let stand 5 minutes.
Grill: 10 to 15 minutes, turn once or twice.
Seasoning and Serving Suggestions
Season with chicken broth, curry, caraway or parsley.
Serve with white sauce, buttered bread crumbs or grated Parmesan cheese.
Parsnips (1 1/4 lb.) (4 to 5 medium)
Preparation
Wash and peel. Cut off ends. Leave whole or cut in half, quarters, slices or thin strips.
To grill, place strips or slices in grill basket, brush with oil.
Cooking Time
Boil: Whole, 10 to 20 minutes. Slices, 8 to 15 minutes.
Steam: Whole, 15 to 25 minutes. Slices, 11 to 17 minutes.
Microwave: 5 to 7 minutes, let stand 1 minute.
Grill: 10 to 15 minutes, turn once or twice.
Seasoning and Serving Suggestions
Season with nutmeg, onions or parsley.
Serve with butter, margarine, brown sugar, honey, jelly, cheese or white sauce.
Pea Pods (snow peas, Chinese pea pods or sugar snap peas) (1 lb.)
Preparation
Wash and remove tips and strings along both sides of pod.
To grill, place in grill basket, brush with oil.
Cooking Time
Boil: 2 to 3 minutes.
Steam: 3 to 5 minutes.
Microwave: 4 to 6 minutes, let stand 1 minute.
Grill: 8 to 10 minutes, medium coals.
Seasoning and Serving Suggestions
Season with garlic, ginger, bouillon or lemon.
Serve with mushrooms, water chestnuts, soy sauce, toasted almonds or bean sprouts. Add to stir-fry mixtures.
Peas (2 lb. unshelled, 2 cups shelled)
Preparation
Shell and wash
Cooking Time
Boil: 20 to 25 minutes.
Steam: 20 to 30 minutes.
Microwave: 14 to 18 minutes, let stand 5 minutes
Seasoning and Serving Suggestions
Season with marjoram, savory, mint, dill, basil or rosemary.
Serve with butter, margarine, cheese or white sauce, crumbled cooked bacon, mushrooms, toasted almonds or sour cream.
Peas (Black-eyed)
Preparation
Shell and wash.
Cooking Time
Boil: 20 to 25 minutes.
Steam: 20 to 30 minutes.
Microwave: 14 to 18 minutes, let stand 5 minutes.
Seasoning and Serving Suggestions
Season with garlic, ground red pepper, cumin, chili powder or basil.
Serve with butter, margarine, bell pepper, cream or tomato sauce.
Peppers/Bell (green, red or yellow) (4 peppers)
Preparation
Wash and remove stem, white membrane and seeds. Leave whole, cut in half, rings or strips or chop.
To grill, place halves or quarters on grill rack, in grill basket or on kabobs, brush with oil.
Cooking Time
Boil: Whole or halves, 3 to 5 minutes to partially cook for stuffing.
Steam: Whole or halves, 10 to 15 minutes. Rings or strips, 8 to 10 minutes.
Panfry: 6 to 8 minutes.
Microwave: Whole or halves, 4 to 6 minutes.
Grill: Whole or halves, 8 to 10 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with basil, oregano, marjoram, onion or garlic.
Serve with tomatoes, corn or shredded cheese.
Potatoes (1 1/2 to 2 lb.)
Preparation
Wash and peel if desired. Leave whole or cut into quarters, slices or chunks. To prevent peeled or cut edges from darkening before cooking, submerge in cold water.
To bake or microwave, pierce whole potatoes with fork several times.
To microwave, place at least 1 inch apart on paper towels in oven.
To grill, place whole potatoes on grill rack or place slices in grill basket, brush with oil. Or wrap in foil and place on grill rack.
Cooking Time
Boil: Whole, 25 to 40 minutes. Quarters, 20 to 25 minutes. Slices or pieces, 15 to
20 minutes.
Steam: Whole, 30 to 35 minutes. Quarters, 20 to 25 minutes.
Panfry: 1/4-inch thick slices for 20 to 25 minutes.
Bake: At 350°F. for 1 to 1 1/2 hours or at 400°F. for 45 minutes to 1 1/4 hours.
Microwave: 4 whole, 10 to 12 minutes, turn once or twice.
Grill: 25 to 30 minutes, turn once.
Seasoning and Serving Suggestions
Season with onion, chives or rosemary.
Serve with white or cheese sauce, butter or margarine, sour cream, chives, grated cheese or crumbled cooked bacon.
Potatoes/New (1½ lb.) (10 to 12 small)
Preparation
Wash and leave whole with skins on. If desired, peel a narrow strip around center of each potato.
To microwave, cut potatoes into quarters.
To grill, wrap slices in foil or place in grill basket, brush with oil.
Cooking Time
Boil: 15 to 25 minutes.
Steam: 18 to 22 minutes.
Panfry: 1/4-inch thick slices for 20 to 25 minutes.
Bake: 40 to 45 minutes.
Microwave: 8 to 12 minutes, let stand 3 minutes.
Grill: 20 to 30 minutes, medium coals.
Seasoning and Serving Suggestions
Season with dill, chives, parsley or lemon peel.
Serve with butter, margarine, sour cream, Italian dressing or grated Parmesan cheese.
Rutabagas (yellow turnips) (2 lb.) (1 large or 2 medium)
Preparation
Wash and peel. Slice, cube or cut into 2-inch pieces.
To grill, place in grill basket, brush with oil.
Cooking Time
Boil: Cubes or pieces, 20 to 30 minutes.
Steam: Cubes or pieces, 25 to 30 minutes.
Microwave: Cubes, 14 to 18 minutes, stir every 3 minutes. Let stand 3 minutes.
Grill: 15 to 20 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with dill, cinnamon or nutmeg.
Serve with brown sugar, maple syrup, butter or margarine.
Spinach and other greens (beet tops, collards, turnip greens, mustard greens, kale, Swiss chard) (1½ to 2 lb.)
Preparation
Wash and drain leaves several times. Remove tough stems and wilted leaves. Tear large leaves into bite-sized pieces.
To grill, place in grill basket, brush with oil.
Cooking Time
Boil: Spinach, 3 to 5 minutes. Other greens, 9 to 12 minutes.
Steam: Spinach, 5 to 12 minutes. Other greens, 10 to 15 minutes.
Microwave: Spinach, 4 to 7 minutes. Other greens, 7 to 9 minutes.
Grill: 8 to 10 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with garlic, onion, nutmeg, lemon or lime juice.
Serve with crumbled cooked bacon, vinegar, soy sauce, white sauce, toasted sesame seed, sour cream or French dressing.
Summer Squash (pattypan, zucchini, straightneck, yellow, crookneck and cocozelle) (2 lb.)
Preparation
Wash but do not peel. Cut off stem and blossom end. If necessary, remove seeds and fibers. Slice or cube.
To grill, cut into strips lengthwise. Use grill basket, kabobs or place on grill rack, brush with oil.
Cooking Time
Boil: 5 to 10 minutes.
Steam: 5 to 10 minutes.
Microwave: 7 to 11 minutes, let stand 3 minutes.
Grill: 5 to 10 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with oregano, basil, dill, nutmeg, ginger, allspice or rosemary.
Serve with sour cream, butter, margarine, grated Parmesan cheese, parsley or crumbled cooked bacon.
Sweet Potatoes or Yams (1½ to 2 lb.)
Preparation
Wash but do not peel. After cooking, remove skins and slice or
mash.
To bake or microwave, pierce with a fork several times.
To grill, leave whole, cut into 1/2-inch thick slices. Place in grill basket or wrap in foil.
Cooking Time
Boil: Whole, 20 to 30 minutes.
Steam: 30 to 40 minutes.
Bake: At 400°F. for 45 to 60 minutes.
Microwave: 8 to 10 minutes, let stand 1 minute.
Grill: Whole, 50 to 60 minutes. Slices, 25 to 30 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with cinnamon, allspice or nutmeg.
Serve with butter, margarine, brown sugar, maple syrup or honey.
Tomatoes (1½ lb.) (5 medium)
Preparation
Wash and cut out stem. Peel if desired. (Dip tomato into boiling water for 30 seconds, remove and dip into cold water, peel.)
To grill, plum tomatoes can be placed on kabobs. Large tomatoes can be sliced and placed on grill rack, brush with oil.
Cooking Time
Boil: Slices or wedges without additional liquid, 7 to 15 minutes over low heat.
Microwave: Slices or wedges without additional liquid, 5 to 8 minutes, let stand 1 minute.
Grill: 8 to 10 minutes, medium coals, turn once.
Seasoning and Serving Suggestions
Season with basil, oregano, thyme, marjoram, sage or tarragon.
Serve with sour cream, vinaigrette dressing, grated Parmesan cheese or chives.
Turnips (1 lb.)
Preparation
Wash and peel. Leave whole or cut into slices or cubes.
To grill, place slices in grill basket or on grill rack, brush with oil.
Cooking Time
Boil: Whole, 20 to 30 minutes. Slices, 10 to 15 minutes.
Steam: Whole, 25 to 35 minutes. Slices, 20 to 25 minutes.
Microwave: 9 to 14 minutes, let stand 3 minutes.
Grill: 15 to 20 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with basil, dill, thyme or chives.
Serve with butter, margarine, onion, crumbled cooked bacon or brown sugar.
Winter Squash (banana, butternut, buttercup, hubbard, acorn, spaghetti, delicate, sweet dumpling, sugar pumpkin) (3 lb.)
Preparation
To boil or steam, peel and cut into cubes or slices.
To bake or microwave, cut in half or in serving-sized pieces.
To bake, place cut side up in shallow baking dish or pan. Add / cup water. Top with butter or margarine. Cover with foil.
To microwave, do not use water. Spread cut surfaces with butter and place in dish cover with plastic wrap.
Remove seeds and fiber.
To grill, peel and cut into slices. Place on grill rack, brush with oil.
Cooking Time
Boil: Slices, 7 to 9 minutes. Cubes, 6 to 8 minutes. Spaghetti squash, place cut side up, boil 25 to 30 minutes.
Steam: Slices, 9 to 12 minutes. Cubes, 7 to 10 minutes
Bake: For acorn, butternut, hubbard or spaghetti squash, bake at 400'F. for 30 to 50 minutes. Banana, 20 to 30 minutes.
Microwave: 10 to 13 minutes, let stand 5 minutes.
Grill: 35 to 40 minutes, medium coals, turn once or twice.
Seasoning and Serving Suggestions
Season with curry, nutmeg or sage.
Serve with honey, brown sugar, maple syrup, cooked crumbled bacon, orange juice, butter or margarine.
Tuck several unpeeled cloves of garlic and a sprig of fresh thyme into each half-squash before microwaving or baking.
This Fresh Vegetable Cooking Reference recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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