Brief cooking in large amount of salted boiling water followed by ice bath.
Works best with: Sugar Snap Peas, Green Beans, Broccoli, Broccoli Raab, Green Leafy
- Bring big pot of salted water to boil.
- Place vegetables in boiling water. Most will cook in 3–5 minutes (look for brightening of color).
- Quickly, put vegetables in an ice bath to stop the cooking.
Sauté first then add liquid to barely cover vegetable and simmer for a short time.
Works best with: Kale, Swiss chard
- Sauté onions and garlic first. Once soft, add in green leafy vegetable.
- Let it brighten in color, less than a minute.
- Add in vegetable stock where it barely covers the vegetable.
- Simmer the vegetable for several minutes until it softens.
High temperature cooking in dry heat.
Works best with: Root vegetables
- Preheat oven to 425F.
- Place similar sized cut vegetables in roasting pan, lightly coat with olive oil.
- Shake pan after 15 minutes and check for doneness by a slight browning on the outside and a fork pierces a vegetable easily, about 30 minutes. (Beets and large chunks of potatoes will take longer)
Sautéing / Stir-Frying
Stirring food with a small amount of oil over high heat.
Works best with: Everything
- Add enough oil to coat a pan then heat the pan over medium heat until it is hot (about a minute or two)
- Add the vegetables (cut to be similar in size) and toss frequently.
- How long depends on what you are sautéing: delicate vegetables cook fast while heartier ones take longer. If you are adding different types together: add the heartier ones first, let them cook several minutes, then add the more delicate.
Cooking food over boiling liquid in a tightly sealed pan. The steam permeates the food.
Works best with: Everything except spongy vegetables like eggplant or mushrooms
- Place liquid in pan and steamer insert with vegetables above it. (Make sure liquid does not touch the vegetables). Cover the pan and turn on heat.
- How long you steam depends on the size and type of vegetable.
Pouring hot liquid over vegetables in a jar and letting them cool.
Works best with: Cucumbers, Carrots, Cabbage, Onions
- Place cut vegetables (thin slices work best) in a glass container.
- Heat 1 cup of apple cider vinegar, 6 tablespoons sugar, pepper and spice of your choosing (dillweed, caraway seeds, mustard seeds) until the sugar dissolves.
- Immediately pour hot liquid into glass container then close and refrigerate for at least 4 hours.