Battleview Orchards Recipes

Vegetable Recipes

Asparagus in Daffodil Sauce

Wash asparagus in sink half full of water to relax tips and free soil. Rinse thoroughly in cold water. Tie asparagus in a bunch and stand them in the bottom of a pot in 2 inches of water. Cook 15 to 20 minutes until tender.

Daffodil Sauce
4 oz. cream cheese
1 egg yolk
2 tablespoons lemon juice
1/8 teaspoon salt

Soften cream cheese in a saucepan; add beaten yolk. Mix well. Add lemon juice and salt; beat thoroughly. Simmer 10 minutes, stirring often. Pour over asparagus.

 

Zucchini Scallop

1 pound of zucchini
3 tablespoons butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon mixed Italian herbs
1/8 teaspoon pepper
1 pound of tomatoes

Wash, trim and slice zucchini thin. Saute lightly in butter for 5 minutes. Sprinkle with sugar, salt, herbs and pepper. Skin and quickly blend tomatoes in blender. Pour over zucchini and cook, covered, over low heat for 20 minutes. Makes 4 servings.

 

Baked Carrots

1 pound of carrots
4 tablespoons butter
1 small onion, chopped
1 teaspoon sugar
1/2 cup broth
Salt and pepper to taste

Peel and cut carrots into strips; set aside. In a skillet cook onion in the butter until soft. Stir in the carrots, sugar, salt and pepper. Transfer to baking dish, pour broth over carrots, cover and bake in a 350 degree F oven for 30 minutes.

 

Butter-Braised Fresh Peas

2 pounds of fresh peas
3 tablespoons butter

Shell peas. Toss the peas in melted butter over high heat for 1 minutes or until they are glossy and a rich green color. Add just a small amount of water, reduce heat to low (optional - add 1 tablespoon sugar). Cover. Cook for 4 to 6 minutes, until peas are crisp tender. Makes 4 servings.