Vegetable Ribbons Recipes

Steps:

• Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Steps:

• With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons. , In a large skillet, saute vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally.

Steps:

• Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

Steps:

• Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
• Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.

Steps:

• With a vegetable peeler cut the carrot, the zucchini, and the yellow squash lengthwise into "ribbons," reserving the center cores for another use. In a glass dish microwave the vegetables, covered, at high power (100%) for 2 minutes, or until they are crisp-tender. In a small glass dish or glass cup combine the butter, the horseradish, and the lemon juice and microwave the mixture at high power (100%) for 20 seconds, or until the butter is melted. Pour the horseradish butter over the vegetables, season the vegetables with salt and pepper, and toss them well.

Steps:

• Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
• Fold in the grated cheese.
• Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
• Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
• Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
• Drain the fettucine and vegetables thoroughly and return to the saucepan.
• Add the cilantro sauce and toss over high heat to warm through completely.
• Taste for seasoning and serve.
• Enjoy!
• Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
• Heat vegetable oil and sesame oil in a large pan.
• Add carrots and saute for a minute or two.
• Add zucchini and squash and continue to saute until they start to soften.
• Add soy sauce and continue to saute until veggies are desired tenderness.

Steps:

• Set a strainer in the sink and place carrot, leek, and pea strips in it.
• Pour boiling water over vegetables for about 12 seconds.
• Set vegetables aside.
• In a large nonstick skillet, heat oil over medium heat.
• Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
• (Do not crowd the pan; cook in two batches, if necessary).
• In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
• Add to rice mixture and toss well to combine.
• Serve hot.

Steps:

• Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
• Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
• Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
• Cook the pasta in a large pot of boiling water until just tender then drain.
• Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
• Add pasta, toss and place on serving dish.
• Note times is active and passive not prep and cooking.
• Use young squash for less seeds.