Green veggies yield delicious dividends

Whenever you consider a menu, there are certain “musts.” The foods need to harmonize in flavors (or at least not conflict), the completed meal has to have visual appeal (we eat with our eyes first) and lastly, a menu has to have some spirit, some variety, some life so it isn’t ho-hum and b-o-r-i-n-g!

And since we are what we eat, digest and absorb, home-cooked meals need to offer good basic nutrition.

Few choices give as much to a menu as well chosen green vegetables.

They are always a good color contrast to any entrée and are usually the most nutritious part of the meal. The variety of green vegetables and the ways to prepare them are many and varied. If you really tried, you could serve green vegetables differently almost every day of the year for years and not repeat.

All of which brings us to today’s focus: some unusual ways to prepare green vegetables to enliven family meals, home entertaining and even put some “wow” into the church meeting or school potluck where you are requested to bring a dish to share.

The home-grown “big ones” in the zucchini family are just about finished. These are the squash that seemed to hide under a leaf or two until they were really huge. These zucchini are ideal for this unusual sauté of zucchini enhanced by crème fraîche.

Years ago those of us who were culinary “pioneers” had to make our own crème fraîche, as it was only available in major cities fancy food stores. Today, you can buy it at Major Market.

Billy’s Zucchini came from an adult who was a fine cook yet preferred to be called Billy. We forgave his juvenile-style name, as we savored his style of zucchini.

Billy’s Zucchini

3 med. or 2 large zucchini

1 tbsp. salt

2 tbsp. butter

Salt and pepper

Crème fraîche (in the dairy case)

Fresh minced herbs (parsley, oregano, marjoram)

Shred zucchini with large blade of food processor or cut into very thin slices. Transfer to a bowl and sprinkle with salt. Let stand 30 minutes. Rinse and squeeze dry with absorbent toweling (not cloth, not paper).

Heat butter in a skillet. Cook zucchini about 5 minutes. Taste and season with salt and pepper.

Add 2 tbsp. crème fraîche. Garnish with fresh minced herbs.

Courage in the kitchen is well rewarded with this zucchini soufflé. It is light, deftly seasoned and served with a simple sauce spiked with salsa.

Muster the mindset that millions and millions and millions make a soufflé…and know you can, too. It would even be worth a couple of less-than-perfect soufflés…just to know that when you want to, you can. I encourage you to do one thing: try!

Zucchini Soufflé

6 cups uncooked chopped zucchini

2 tbsp. butter

2 tbsp. minced onion

¼ cup water

6 tbsp. butter, softened

½ cup flour

¼ tsp. pepper

1 ½ tsp. salt

1 ½ cups whole milk

8 eggs, separated

Peel zucchini lightly and chop fine.

Melt butter in a heavy saucepan. Add onion and cook until transparent. Add zucchini and water. Cover and steam until zucchini is soft. Remove cover. Increase heat and cook to evaporate excess moisture. Mixture should be thick. Cream butter with flour and add salt and pepper. Stir into zucchini mixture and blend. Add milk and cook, stirring, until mixture is thick and smooth. Cool slightly.

Separate eggs. Beat egg yolks until thick and lemon-colored. Add zucchini mixture to egg yolks about 1 cup at a time, blending well. Beat egg whites until stiff but not dry. Fold into zucchini mixture. Turn all into a 3-qt. baking dish.

Place filled baking dish in a pan of hot water. Bake in a 350-degree oven about l hour and 15 minutes or until a knife inserted near the center comes out clean. Serve immediately with cheese sauce.

6 servings.

Saucy Cheese Sauce

½ lb. processed American cheese

1/3 cup whole milk

¼ cup salsa

Put cheese and milk in a small saucepan. Heat until melted. Or combine in a glass serving dish and microwave until melted. Stir in salsa and serve warm with soufflé.

Couldn’t you just picture a serving of these green beans with a saucy little red sauce alongside a grilled fish, pork chop or chicken breast? The secret to “green” green beans is the quick cooking and then ice water to stop the cooking process…yielding bright green beans.

Try it. It is worth the effort.

Basque-style Green Beans

2 lb. green beans

2 onions, chopped

1 tbsp. minced garlic

2 tbsp. oil or butter

1 bay leaf

1 tbsp. fresh chopped tarragon or 1 tsp. dry tarragon

1 tbsp. fresh chives

2 tbsp. tomato paste

Pinch of dry sage

¾ cup slivered ham or cooked pork

Salt and pepper

1 tbsp. oil

Sour cream

Cook green beans in boiling water just until crisp-tender, about 7 to 10 minutes. Drain. Turn into icy water just until beans lose their heat. Drain again and reserve in colander or strainer.

Sauté onion and garlic in 2 tbsp. oil. Add bay leaf, tarragon, chives, tomato paste and sage. Cook until well-blended, adding a bit of water as needed. When well flavored, add ham or pork and cook to serving temperature. Season with salt and pepper.

Heat beans in skillet with 1 tbsp. oil. Dress with tomato-ham sauce. Fold in a little sour cream. Heat to serving temperature. Serves 6.

Lots like quiche. Few like to make pastry. Here is a wonderfully colorful quiche prepared without a crust. It’s a bit healthier than most, too.

No-Crust Broccoli and Pepper Quiche

2 cups chopped cooked broccoli

¼ cup chopped onion

¼ cup slivered red pepper

3 eggs

¾ cup fat-free milk

1 lb. ricotta cheese

½ cup grated Parmesan cheese

½ tsp. salt

¼ tsp. pepper

¼ tsp. grated nutmeg

Beat eggs and milk. Add cheeses and seasonings. Stir in broccoli, onion and red pepper. Pour into a deep 9-inch non-stick pie pan. Bake in a 350-degree oven about 45-50 minutes or until done. Cut into wedges to serve.

4-6 servings.