Steamed Vegetable Platter With Lemon Garlic Dressing Recipes

Steps:

• Chop garlic and place in a bowl, add salt.
• Crush salt and garlic into a paste.
• Add remaining ingredients stir and enjoy on whatever you like!

Steps:

• Place whole cauliflower in a deep, large saucepan; add 1 inch boiling water.
• Cover; coook over medium heat 5 minutes.
• Add broccoli; arrange cooked cauliflower, broccoli, zucchini, and carrots on a large platter.
• Drizzle with butter; sprinkle with basil, salt and pepper to taste.

Steps:

• Mix all dressing ingredients together in a small bowl and set aside.
• Fill a large pot with water, until it's just below the steamer insert.
• Bring to a boil and put the string beans and carrots in the steamer basket.
• Cover and cook about 3 minutes.
• Add the corn, yellow squash, zucchini, and broccoli.
• Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
• Place the veggies on a platter.
• Arrange the corn around the edges and sprinkle them with the Spike seasoning.
• Drizzle the dressing over the other veggies and top with the cheeses.
• Cover with foil for a few minutes before serving.

Steps:

• To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
• Steam vegetables for about 6 minutes.
• Spoon over the honey sesame dressing.
• Great with grilled chicken, fish or meat.

Steps:

• Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
• Combine scallions, ginger, garlic, and pepper flakes.
• Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
• Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.