Green apple & kale salad

For ➍
3 cups ribbed & chopped kale or borecole
handful of chopped parsley
1 cup cooked black lentils
1 green apple, diced
1/2 English cucumber, diced
½ cup toasted pumpkin seeds
1 cup shaved Parmigiano, or feta or goat cheese
dressing
one clove garlic
1 tbs honey
1 tbs Dijon mustard
juice of 1 lemon
¼ cup pumpkin seed oil or extra virgin olive oil
salt &pepper

In a large salad bowl, combine the kale, parsley, lentils, apples, cucumber, pepitas and parmesan.
For the dressing, blitz everything in a food processor or blender, with salt and pepper to taste, until the garlic is smooth.
Pour the dressing on the salad and toss well to coat. Garnish with more cheese if you wish. The salad will keep in the fridge for a full day and slowly loose it's crunch from there.

'Lion head' meatballs

For ➍ (or ➊➋ balls)

 meatballs: 

500 beef minced 

4 garlic cloves, finely chopped 

2 tbs grated fresh root ginger 

2 spring onions, finely chopped 

pinch sea salt 

1 tbs Shaoxing rice wine or dry sherry* 

2 tbs light soy sauce* 

1 tbs toasted sesame oil*

1 free-range egg, beaten* 

1 tbs cornflour 

pinch ground white pepper 

  finished dish: 

10 cl groundnut oil** 

75 cl vegetable stock**

300 g Chinese cabbage, quartered lengthways 

3 dried Chinese mushrooms, soaked in warm water for 15 m, then drained (alternative: use fresh chestnut mushrooms, sliced) 

1 tbs light soy sauce** 

1 tbs cornflour, mixed with 2 tbs cold water (optional) 

sea salt & ground white pepper 

2 large spring onions, sliced dash sesame oil 

Place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. 

For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. 

Cook for 4-5 m, or until golden-brown all over. 

Pour all but 2 tbs of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 m.* 

If the sauce is too thin**, add the cornflour paste and stir until thickened. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of sesame oil and serve immediately. 

Serve with sticky white rice. 

 

*Use less liquids for firmer balls. Add some panko if needed. Alternatively, pre-cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100°C for 30 m.

**Use less liquids for a denser sauce. Eventually, add the cornflour mix. Or thicken the sauce in the pan, after removing the meat and vegetables

Gnocchi with cavolo nero & sausage

For ➍

2 salsicce or other pork sausages

3 tbs sunflower oil

1 tbs fennel seeds

500 g  gnocchi

800 g Italian stir-fry mix cavolo nero* 

Remove the skin from the sausages. Heat ⅓ of the oil in a frying pan and fry the sausage meat with the fennel seeds 3 m over medium heat until golden brown. While cooking, press the meat into pieces with a wooden spoon.

Meanwhile, heat the rest of the oil in a frying pan and fry the gnocchi 8 m. Over medium heat until golden yellow and done. Toss regularly.

Add the stir-fry vegetables to the sausage meat and fry for 7 m while stirring over high heat. 

Add the gnocchi, season with salt and pepper and serve.

*Or make a mix from cavolo nero cabbage, chestnut mushrooms, broccoli & scallion.

Couscous with feta, green cabbage & roasted pumpkin

For ➍
1 butternut squash, pumpkin
¼ green cabbage
200 g of feta
250 g couscous
340 g chickpeas
4 tbs olive oil
1 cube vegetable stock
2 tbs ras el hanout
pepper & salt

Peel the butternut squash. Cut in 2 and remove the pips and the wires. Cut into 0.5 cm halves.
Preheat the oven to 180 ° C.
Arrange the pumpkin pieces side by side on a baking sheet with baking paper and sprinkle with the olive oil. Sprinkle with the ras el hanout and place 15 m in the preheated oven.
Meanwhile, rinse the chickpeas under cold water and drain. Crumble the feta with a fork.
Remove the ribs from the green cabbage and cut the leaves into fine strips.
Turn the pumpkin pieces on the baking sheet and sprinkle with the chickpeas. Season with pepper and salt. Place in the oven for another 15 m.
Dissolve the vegetable broth cube in 6 dl hot water and pour over the couscous. Cover covered for 8 m. Stir loose with a fork.
Cook the green cabbage 2 to 3 m uncovered in slightly salted water. Drain and keep warm.
Stir the vegetables under the couscous and sprinkle with the feta.

Okonomiyaki (Japanese vegetable pancakes / Japanese 'pizza')

For ➍ large or ➓ small pancakes
½ small head cabbage, very thinly sliced on mandoline (500 g)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons*
4 scallions, thinly sliced on an angle
1 ts kosher salt
60 g all-purpose flour
6 large eggs, lightly beaten
canola, safflower or peanut oil for frying

Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add ¼ of the vegetable mixture to the skillet, pressing it out into a 1.5 cm thick pancake (of about 25-30 cm width). Gently press the pancake down flat. Cook until the edges beging to brown, about 3 m. 30 s to 1 m later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Keep them warm on a tray in the oven at 100°C until needed.
Serve pancakes with okonomiyaki sauce. And other fixings like Japanese mayo to scallions and toasted sesame seeds.
Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

*use broccoli or cavalo nero instead

Okonomiyaki (meaning 'cooked as you wish') are sometimes called 'Japanese pizza' and can be as varied with different ingredients. For some suggestions, visit okonomiyaki world.
Okonomiyaki are traditionally served with a generous criss-cross of Japanese mayonnaise (made with apple cider vinegar or rice vinegar and a small amount of MSG, instead of distilled vinegar) and a okonomiyaki sauce, tangy-sweet-salty mixture. Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger. Or just with a finely slivered scallion and toasted sesame seeds.
Read about Japanese fluffy pancakes for breakfast or dessert.
Illustration from 'Ukyo' manga.

pak choi @ wok

For ➍
700 g pak choi or baby pak choi
1½ vegetable or peanut oil
1-2 tbs cloves garlic, finely minced
1 ts grated fresh ginger
3 tbs broth or water (or 2 tbs broth/water + 1 tbs wine)
salt to taste
½ teaspoon sesame oil

Trim the pak choi stem end. Cutting the thick stem off will ensure that the pak choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.
Place wok or frying pan on your stove and pour in the cooking oil. Do not heat yet. Add the garlic and ginger to the cold oil.  Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.
When the aromatics become fragrant and light golden brown, add the pak choi leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 s. Pour in broth, water or wine.
Immediately cover and let cook for 1 m.
Season with salt and drizzle a bit of sesame oil on top.

Shakshuka with kale & goat cheese

For ➍
6 cl olive oil
1 small yellow onion, finely chopped
1 heaping cup chopped kale*
5 cloves garlic, sliced
1 ts ground cumin
1 ts chipotle powder (or dried red pepper)
900 g can whole peeled tomatoes, undrained
sea salt to taste
4 eggs
50 g goat cheese, crumbled
1 tbs parsley, chopped
1 tbs basil, chopped

Heat oil in a 20 cm cast-iron skillet over medium-high heat.
Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another m. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 m. Add a little water, if necessary: the mixture should have a sauce-like consistency.
When the tomato mixture has thickened slightly, stir in a dash of salt.
[Move to small individual skillets].
Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce**. Cover the skillet(s) and cook for 4–5 ms, depending on how runny you like your yolks.*** Remove from heat and finish with goat cheese and herbs.
Serve with buttered toast.

*use broccoli or cavalo nero instead. 
**or mix the eggs through the mixture instead of poaching the eggs.
***or cook the eggs longer on very low fire for 10-12 m. When in doubt about the freshness, or to avoid salmonella risk, cook on low fire for 20 m.

Shakshouka means 'mixture' in Arabic slang. [3] It is likely that it was first known as chakchouka, a Berber word meaning a vegetable ragout. It is a staple of Egyptian, Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.
Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste. Some versions include salty cheeses.
It is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros. In Turkish cuisine, there is also şakşuka, which is more like a ratatouille. Shakshouka is also similar to Spanish pisto manchego, a traditional La Mancha dish from southeast Spain, usually also accompanied by a fried egg.
This fusion version is built around healthy kale (or borecole, derived from the Dutch 'boerenkool'), of the same cabbage range as broccoli.

Rotkohl (German spiced red cabbage with apples & wine)

For ➍
3 tbs chopped bacon
1 small red onion, finely chopped
3 cm fresh ginger, peeled & finely chopped
⅓ cinnamon stick
⅔ large red cabbage, tough outer leaves removed, quartered, cored & finely shredded
⅔ sprig fresh marjoram
⅓ ts garam masala (or a small dash each of ground black pepper, rock salt, cinnamon &; cardomom)
4 tbs red wine vinegar
4 tbs ruby port or Madeira wine
4 tbs brown sugar or maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Cook the bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 10 m for the bacon.
Add the onion, ginger and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 m, until the onion has softened.
Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 m. Now add the marjoram, garam masala, vinegar and port or Madeira, and stir well. Add the optional bay leaf, whole clove, and chopped apple.
Reduce heat to medium-low, cover, and simmer for 60-75 m, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
Remove the lid and cook, stirring frequently, for 15 m.
Stir in the brown sugar (or maple syrup) and cook for 15 mlonger, or until most of the liquid has cooked away.
Remove the cinnamon stick and bay leaf before serving.
Serve with roasted pork & potatoes, or Königsberger Klopse & potatoes.

Sauerkraut (German fermented cabbage dish)

For ➍
600 g Kasseler rib
200 g salted bacon (piece)
4 Frankfurter sausages
200 g Polish sausage
200 g of smelt (piece)
2 pork hams (shank pieces)
1 kg sauerkraut
3 onions, chopped finely
2 dl white wine (f.i. Riesling)
2 Jonagold apples, grated (optional)
4 bay leaves
2 cloves
6 juniper berries
6 peppercorns
1 ts coriander seeds
2 tbs lard (lard) or butter
mustard
salt
700 g potatoes

Put a large casserole over medium heat. Melt some of the lard (or butter). Cook onions gently. Optionally, add the apple to the onion. Add the sauerkraut. Stir until well blended. Put off the fire. Except for the hams and Franfurter sausages, cut the meat into large pieces.

Crush the cloves, peppercorns, juniper berries and coriander seeds in a mortar. Put in a coffee filter and close with kitchen string.

In a large casserole melt some lard (or butter) over medium heat. Place the bacon in the hot lard and fry briefly. Spoon over a layer of sauerkraut. Spread the other meat pieces over it. Spoon in another layer of sauerkraut. Add the sausages and herbs in the filter. Spoon the rest of the sauerkraut into the pot and pour the wine over it. Let simmer for at least 1 h over low heat.

Meanwhile boil the potatoes.

Add some salt to the sauerkraut when necessary.

Serve sauerkraut with some pieces of meat and potatoes. Add a lick of mustard to the plate.

Preserving green cabbage through a lactic acid fermentation process (pickling) way was discovered by the Chinese in the year 221 BC. The Chinese needed to a way to provide good nutrition to the builders of the Great Wall of China during the winter months. They preserved cabbage by soaking it in rice wine.
The tradition of pickling green cabbage was introduced into Europe in the 13th Century by the Mongolians, who brought the Chinese 'suan cai' ('sour vegetable') with them. Its popularity began in Eastern Europe, then quickly spread throughout Western Europe.

Mustard braised Brussels sprouts

For ➍
500 g Brussels sprouts
1 tbs butter
1 tbs olive oil
salt & freshly ground black pepper
1 dl white wine
2 dl (chicken or vegetable) stock
2 to 3 shallots, peeled & thinly sliced
2 tbs heavy cream
1 tbs smooth mustard (or more to taste)
2 tbs chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy skillet, heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 m. [If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc].

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 m.

Remove the lid, and scoop out the sprouts. Add cream and simmer for 2-3 m, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or mustard.

Pour sauce over sprouts, sprinkle with parsley, if using, and serve immediately. (As a side dish for roasted pork such as tenderloin. Or as a vegetarian starter with a slice of fresh bread.).

Buta no shogayaki (Japanese ginger pork)

For ➍
500 g thinly sliced pork*
2 tbs grated fresh ginger
3 tbs soy sauce
2 tbs mirin
1 tbs sake rice wine**
shredded cabbage***

Mix soy sauce, mirin, sake, and grated ginger in a bowl. Marinate pork for 5 m.

While marinating the meat, prepare the cabbage.

Heat some oil in a frying pan. Stir-fry the pork slices on medium heat until cooked through.

Serve ginger pork with shredded cabbage.

*Use marinate mix with chicken instead.

**Use dry sherry instead.

***Use shredded cabbage with a little mayonaise & ketchup instead. Use rucola instead.

Japanese cabbage salad

For ➍
1 tbs sesame oil
1 tbs rice vinegar
⅓ clove garlic, minced*
⅓ ts grated fresh ginger root*
⅓ tbs white sugar*
⅓ ts salt
⅓ ts black pepper
¼ large white cabbage, cored & shredded**
4-5 green onions, thinly sliced
30 g almond slivers
10 g toasted sesame seeds

Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved.

Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

Serve with ginger pork for instance.

*Optional
**Put the cabbage in the refrigerator to make it crisp for cutting. Use Chinese cabbage, paksoy or rucola instead.

Rodekoolstoemp met worst (Flemish red cabbage mash & sausage)

For ➍
4 coarse pork sausages*
butter
½ red cabbage
2 Jonagold apples, peeled & cubed
100 g/2 tbs sugar (or 2 tbs red currant jelly)
2 tbs vinegar
4 tbs water
cinnamon
laurel
pepper & salt

Discard white heart and outer leaves of the cabbage.

Julienne the cabbage. Rinse with cold water.

Melt butter in pot. Add the sliced cabbage.

Moisten with water and vinegar. Add salt, pepper and a leave of laurel.

Simmer for 30 m. Add cubed apples. Cover and simmer for another 10 m.**

Meanwhile start baking the sausages in some butter on medium heat, without pricking the skin.

Remove the laurel. Thicken the cabbage with sugar or red fruit jam. Simmer uncovered for some m allowing the liquid to evaporate.

Add cinnamon.

Serve with boiled or steamed potatoes***.

*Use coarse pork meat sausages, or black paunches/boudins. Alternatively, serve with baked or grilled meat balls.
**Enhance the taste by sautéing some onions before adding the cabbage to the pan.
Winter cabbage will take about 1 h in total, summer cabbage 30 m.
***You could mix the potatoes and cabbage into a stoemp ('stamppot' in official Dutch), a typical Belgian and Dutch way of mashing potatoes with winter vegetables.

Kalafior (Polish cauliflower)

For ➍
1 laurel leave
3+1 tbs butter
1 cauliflower (about 500 g)
salt & pepper
4 eggs*
4 tbs chopped dill
4 tbs bread crumbs

Boil eggs hard, peel and set apart. Fill a casserole with enough water to cover the cauliflower. Add salt and a laurel leave. Boil for 10 m. Drain the cauliflower and separate into florets.
Melt butter in a frying pan. Lightly brown cauliflower florets. Add salt and pepper to taste.
Meanwhile, melt some butter and brown bread crumbs. Spread over paper towel to drain excess fat.
Arrange cauliflower florets on a serving dish.
Sprinkle with chopped boiled eggs, dill and buttered bread crumbs.
Serve with salted boiled potatoes and veal or as a starter.

*Make this a vegetarian dish by adding sour cream instead of eggs.

Cauliflower is one of the main agricultural products of Poland, with more than 250,000 tonnes a year. It was introduced by a duchess of Bari turned queen of Poland in 1517, Bona Sforza. Bored by the Polish diet, she imported cauliflower, celery, leeks, asparagus, lettuce and artichokes into cultivation.

tip: cooking vegetables @ microwave

Add 2 to 3 tbs of water to the vegetables.  Cover the vegetables.  Stir or turn the vegetables halfway through the cooking time.  Check for doneness and let it stand. Adjust the cooking time according to your preference (timing for 700W microwave).

• asparagus (250 g): 3-4 m
• Brussels sprouts (250 g): 3-4 m
• cabbage, sliced: 3-4 m
• carrots (250 g): 3-4 m
• cauliflower florets (500 g): 5-8 m 
• corn colb 1: 2 -3 m
• endives, cut (500): 5-6 m
• leek, thin rings (250 g): 2-3 m
• mushrooms, sliced (250 g) 2-3 m
• potato, 1 piece (175 g): 2-3 m
• potatoes, chopped (500 g): 8 m

tip: steaming vegetables

approximate steaming times

• Artichokes Steam whole artichokes 25-40 m Season with extra virgin olive oil and lemon zest
• Asparagus Whole spears, thick spears peeled lightly 7-13 m Serve with quince jam, cranberry jam, olive oil combined with lemon zest, or olive oil combined with sesame seeds
• Asparagus Cut into 2-inch pieces 4-7 m Season with olive oil combined with lemon zest or sesame seeds
• Green beans, Whole beans 6-10 m Season with garlic
• Wax beans, wax Whole beans 6-10 m Season with garlic
• Beetroot, small or medium-sized Whole, unpeeled beets scrubbed clean; peel off the skins after steaming 35-50 m Season with fresh thyme
• Beet greens Cleaned and coarsely chopped 7-9 m Drizzle with olive oil
• Broccoli Trimmed stalks 8-12 m Season with olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Broccoli Trimmed stalks split in half or florets 5-7 m Extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Brussels sprouts Whole, trimmed 8-15 m Season with fresh thyme
• Brussels sprouts Trimmed and halved 6-8 m Season with fresh thyme
• Cabbage Cut in wedges 6-10 m Lemon or lime juice
• Carrots Cut into 0.5 cm thick slices 7-10 m Season with honey combined with cinnamon or ginger
• Carrots, baby Whole baby carrots 10-12 m Season with honey combined with cinnamon or ginger
• Cauliflower Florets 5-10 m Lemon or lime juice
• Celeriac Cut into 0.5 cm thick matchsticks 5-7 m
• Celery stalks Cut into 1,2 cm thick slices 4-9 m Season with seeds
• Corn on the cob Whole, husks removed 7-10 m Homemade chicken or vegetable stock
• Daikon radishes Peeled and cut into chunks 8-12 m Season with fresh herbs
• Endives Cut in half lengthwise 5-10 m Drizzle with olive oil and lemon juice
• Fennel bulbs Cut crosswise into 1,2 cm slices 8-10 m Season with olive oil and basil (or lemon)
• Jerusalem artichokes Peeled or scrubbed; sliced 5-8 m Serve with arugula or fresh herbs such as chives or parsley
• Jerusalem artichokes Whole tubers, peeled or scrubbed 20-25 m Serve with arugula or fresh herbs such as chives or parsley
• Kale Trimmed 4-7 m Drizzle with olive oil and crushed garlic
• Kohlrabi Peeled and cut into 1,2 cm cubes 5-8 m Toss with parsley and olive oil
• Leeks Trimmed, cut in half 5-8 m Season with your favorite vinaigrette
• Okra Fresh whole okra, trimmed 6-8 m Season with lemon/lime juice and parsley, or with sauteed scallions
• Onions, pearl Whole onions, peeled 8-12 m
• Parsnips Peeled and cut into 1,2 cm slices 7-10 m Season with fresh herbs such as oregano or parsley
• Peas, green Fresh, shelled peas 2-4 m Season with fresh herbs (such as mt) or lemon juice
• Peas, sugar snap Whole pea pods, trimmed 5-6 m Season with fresh herbs (such as mt) or lemon juice
• Potatoes, all Peeled or scrubbed clean, cut into 1,2 cm slices 8-12 m Toss with fresh parsley, rosemary or dill
• Potatoes, new Whole, scrubbed clean 15-20 m Toss with fresh parsley, rosemary or dill, or with chopped red onions
• Radishes Whole radishes, trimmed 7-14 m Season with chopped scallions or chives
• Scallions Cut into ½-inch slices 3-5 m
• Spinach Cleaned, whole leaves 3-5 m Season with olive oil and garlic, or sesame seeds
• Squash, butternut Peeled and cut into 1-inch cubes 7-10 m Season with honey, lemon juice, and rosemary
• Turnips Cut into 1/2-inch cubes 8-12 m Season with olive oil and fresh herbs
• Turnip greens Cleaned and coarsely chopped 4-6 m Season with olive oil and garlic
• Sweet potatoes Cut into large chunks 8-12 m Season with honey and lemon juice
• Swiss chard Coarsely chopped leaves 3-5 m Serve with chopped fresh tomatoes, olive oil, garlic, olive oil and pepper
• Zucchini Cut into 2.5 cm slices 5-8 m Season with olive oil, lemon/lime juice, and fresh herbs (such as thyme or rosemary)

It is also possible to steam bell peppers, mushrooms, tomatoes, tomatillos, and garlic; however, other cooking methods, such as roasting, may be better suited to retain their texture and/or bring out their flavor.