by Lisa Kerrigan
So it is Summer. What to have with that Bar-b-qued fish or chicken or steak that is more than iceberg lettuce, cucumber and tomato?
It is surprisingly easy to create both visually attractive and tasty vegetables that will lift an ordinary meal into the realm of the extraordinary. Just get down to your local greengrocer and make an effort to discover and purchase what you would not ordinarily.
I’ve got a few ideas that might make this experience a little easier.
Try baby kipfler potatoes (don’t bother peeling them, just scrub under cold water with a loofah – did you know that these actually grow on a bush and not in the ocean??!) tossed in oil, sprinkled with sea salt and rosemary and baked in the oven until crisp. Put into a large bowl and garnish with bright red cherry tomatoes.
Chop the tough ends off asparagus (just delicious at the moment – take advantage because the season is shortlived), blanch for only a minute or two, drain and toss with extra virgin olive oil, sea salt, freshly ground black pepper and lemon zest.
Take a pile of snowpeas, blanch for a second, drain and toss with toasted pine-nuts and a lemon-infused olive oil (infused oils are usually available at fine food stores and are a total delight with crunchy spring vegetables – this by the way, also makes a fabulous, healthy and different entrée!).
Beans are also beautiful at the moment and can also be done like the snow-peas. Vary the nuts (try for example cashews tossed on the char-grill – or macadamias lightly sauteed in a pan) and the infusion – blanched beans are wonderful with garlic and rosemary oil and a shaving of lime zest.
For color and sweet sweet flavor, roast egg tomatoes in the oven (try doing them whole for a nice change and great visual appeal) with salt, oil and some lemon thyme for about an hour and serve on a platter with whole basil leaves.
Steam broccolini with cauliflower florettes and serve sprinkled with chopped fresh oregano and drizzled with burnt butter.
Roast diced japanese pumpkin brushed with sesame oil and sprinkled with cumin seeds. Toss with raw baby spinach and before serving sprinkle with toasted sesame seeds.
Slice sweet potato into long thin slices, char-grill and serve with a dusting of cinnamon and brown sugar.
Look for golden baby beets and poach in a mixture of water, vinegar, brown sugar and a cinnamon stick. Put in a few purple beetroot and when they are cooked, peel and slice. The infusion of color is quite beautiful. Sprinkle with sliced shallots and a little dill…
I could go on and on, but it is time for you to get creative, so get out there and enjoy the profusion of spring while it lasts!