Vegetable Saute with Pistachios

Vegetable Saute with Pistachios
Vegetable Saute with Pistachios

Vegetable Saute with Pistachios

A quick and delicious way to add some vegetables to your diet. Pistachios were first brought to the Roman Empire from Syria during the reign of Tiberius. Through history, they were considered a refined delicacy worthy of kings and queens (the Queen of Sheba is said to have been a fan!).  

I also love the delicate flavor added by celery. It was not until the Middle Ages that celery’s use started expanding beyond medicine and into food. Always choose celery that looks crisp and snaps easily, with leaves that are free from yellow or brown patches. Sometimes Also separate the stalks and look for brown or black discoloration, a sign of a condition called “blackheart” that is caused by insects (yikes). If you are storing cut or peeled celery, make sure it’s dry, as water can drain some of its many nutrients. The optional touch of soy sauce was inspired by my friend Allaya Fleischer, Kosher Asian chef and writer for Bitayavon magazine.

Vegetable Saute with Pistachios

Ingredients

  • (serves 4)
  • 1/2 pound asparagus
  • 2 small/medium carrots
  • 2 celery sticks
  • 1/4 pound haricot verts or green beans
  • 3 spring onions
  • 1/3 cup coarsely ground pistachios
  • 4 tablespoons extra-virgin olive oil
  • (optional) 2 tablespoons soy sauce

Directions

Peel the carrots. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers.

Clean and cut the spring onions.

Cut the asparagus, carrots and celery into sticks.

Trim ends and strings off the green beans and cut them into pieces.

Toast the pistachios for one minute in a skillet or wok then set them aside.

Heat the oil in the skillet, then add the spring onions; cook them for about one minute on medium/high heat.

Add the rest of the vegetables and some salt, and cook for about 5 to 7 minutes on medium/high heat, stirring.

If liked, you can add some soy sauce and cook for one more minute (if not, just sprinkle with black pepper).

Add the pistachios and serve.

http://dinnerinvenice.com/2011/09/08/vegetable-saute-with-pistachios/

 

 

Sauteed Spinach with Raisins and Pine Nuts

Sauteed Spinach with Raisins and Pine Nuts
Sauteed Spinach with Raisins and Pine Nuts

Sauteed Spinach with Raisins and Pine Nuts

The combination of spinach and pine nuts appears in a variety of  festive Jewish Venetian dishes of Iberian and Turkish origins, from marinated fish to braised carrots, to meat stuffings for vegetables. 
You can use the leftovers to make an unusual frittata.

Sauteed Spinach with Raisins and Pine Nuts

Ingredients

  • 3 pounds baby spinach
  • 4 to 6 tablespoons extra-virgin olive oil
  • 1/2 cup minced shallots, or 1/2 an onion, minced
  • 1 whole clove garlic
  • 1/2 cup golden raisins or currants, plumped in hot water and drained
  • 2 tablespoons pine nuts, toasted
  • 2 oil-packed anchovies, minced (optional)
  • salt and freshly-ground pepper to taste
  • a touch of cinnamon or nutmeg
  • (optional) a sprinkle of Parmigiano, if serving in a dairy meal.

Directions

Wash the spinach well, discarding the stems (Italian Jews used to save them for a different preparation that required longer cooking).

Cook in a covered pot over medium heat with a little salt and a couple of tablespoons of water, for about 5 minutes.

Drain well.

Heat the oil in a large pan, add the shallots or onions (and anchovies, if using).

When they are translucent, add the pine nuts, raisins, spinach, salt, pepper, spices, and cook for another 5 to 10 minutes or until ready.

http://dinnerinvenice.com/2011/08/15/sauteed-spinach-with-raisins-and-pine-nuts/