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Stocks: Vegetable |
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| 2 tablespoons olive oil |
| 1 1/2 cups chopped yellow onion |
| 1 teaspoon minced garlic |
| 1/2 teaspoon salt |
| 1 teaspoon EMERIL’S ITALIAN ESSENCE |
| 1/4 teaspoon fresh ground black pepper |
| 2 28 oz cans whole peeled tomatoes |
| 2 15 oz cans tomato sauce |
| 3 tablespoons tomato paste |
| 2 cups EMERIL’S ALL NATURAL ORGANIC VEGETABLE STOCK |
| 1 teaspoons sugar |
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Heat the oil in a large heavy pot over medium heat.
Add the onions, garlic, salt, basil, oregano and pepper, and cook stirring, until soft, about 5 minutes. Place the tomatoes in a large mixing bowl and squeeze with spoon or hands to break into small pieces.
Add the tomatoes, tomato sauce, tomato paste, stock and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered for 45 minutes, stirring occasionally with a long handle wooden spoon.
Using oven mitts or pot holders remove pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to four days or freeze for up to four months. Makes 10 cups (2 1/2 quarts) |
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| 2 tablespoons unsalted butter |
| 1/4 cup minced yellow onion |
| 1 pound frozen green peas, not thawed |
| 1/2 cup EMERIL’S VEGETABLE STOCK |
| 1/2 teaspoon salt |
| 1 tablespoon finely chopped fresh mint |
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Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the peas and stock and bring to a boil.
Reduce heat to medium-low, cover the saucepan and simmer until tender, about 4 minutes. Remove from heat. Add the salt and mint and stir. Using a slotted spoon transfer the peas to serving plates. Makes about 3 cups, serving 4 to 6 |
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| 2 tablespoons olive oil |
| ¾ cup diced onion |
| ¾ cup diced carrots |
| ¾ cup diced celery |
| 1 pound lentils, rinsed well and picked over |
| 8 cups EMERIL'S ALL NATURAL VEGETABLE STOCK |
| 1 bay leaf |
| ¼ teaspoon freshly ground black pepper |
| ½ cup small-diced red bell pepper |
| ½ cup small-diced yellow bell pepper |
| ½ cup chopped parsley |
| 3 tablespoons balsamic vinegar |
| 3 tablespoons extra virgin olive oil |
| 1 ½ teaspoons salt |
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Heat the olive oil in a medium saucepan over medium high heat. When hot, add the onions, carrots and celery and cook, stirring, for 3 minutes. Add the lentils, vegetable stock, bay leaf, salt and pepper. Bring to a simmer and cook uncovered until lentils are just tender, 40 to 45 minutes, stirring occasionally. Take care not to overcook or lentils will become mushy.
When the lentils are just tender, strain immediately in a colander and discard the cooking liquid. Place the warm lentils in a bowl and add the red and yellow bell peppers, parsley, balsamic vinegar and extra virgin olive oil. Toss well to combine. Adjust seasoning if necessary and allow to cool to room temperature before serving. Serve as a side dish with chicken or fish. Makes 2 quarts, 6 to 8 servings |
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| 2 tablespoons vegetable oil |
| 2 cloves garlic, sliced |
| ½ cup red bell pepper, sliced into strips |
| ½ cup yellow bell pepper, sliced into strips |
| ½ cup broccoli florets |
| ½ cup cauliflower florets |
| ½ cup thinly sliced red onion |
| ¾ cup sugar snap peas, cut in half on a bias |
| ½ cup thinly sliced carrots |
| 1 cup EMERIL'S ALL NATURAL VEGETABLE STOCK |
| 2 tablespoons oyster sauce |
| 1 tablespoon soy sauce |
| 1 teaspoon cornstarch |
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Heat the vegetable oil in a large skillet or a wok over medium high heat. Add the garlic and sauté until fragrant but not brown, about 30 seconds. Add all of the vegetables and sauté, stirring constantly, for 2 minutes. Add the vegetable stock, cover the pan, and cook the vegetables until just tender, 2 to 3 minutes.
In a small bowl combine the oyster sauce, soy sauce and cornstarch. Mix well. Remove the cover from the pan and add the oyster sauce mixture. Stir well to combine and cook until the sauce is thickened, 3 to 4 minutes longer. Serve immediately. Makes 4 servings |
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| 6 cups EMERIL'S ALL NATURAL VEGETABLE STOCK |
| ¼ cup extra virgin olive oil |
| 1 medium onion, small dice |
| 1 teaspoon garlic, minced |
| 1 ½ cups Arborio rice |
| 1 cup dry white wine |
| 4 tablespoons unsalted butter |
| ½ cup finely grated parmesan cheese |
| 3 cups packed fresh spinach leaves |
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In a 2-quart saucepan, bring the vegetable stock to a simmer. Heat the olive oil in a large saucepan and add the onions. Cook until tender, 2 to 3 minutes. Add the garlic and cook until fragrant, 5 to 10 seconds. Add the rice and cook, stirring, until opaque, 3 to 4 minutes. Add the wine, stir, and cook until completely reduced. Ladle in 4 to 6 ounces of the hot stock, and cook, stirring constantly, until the liquid is completely absorbed by the rice. Repeat this process until rice is al dente and creamy, usually 18 to 20 minutes. (You may have a little stock leftover.)
Remove the rice from the heat and add the butter, parmesan cheese, and spinach. Stir to combine, then season with salt and white pepper to taste. Makes 1 quart, 4 to 6 cups |
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| 2 tablespoons olive oil |
| 1 ½ tablespoons thinly sliced garlic |
| 2 bunches Swiss chard, lacinata kale, or other braising greens, cut into 1-inch pieces |
| 1 cup EMERIL'S ALL NATURAL VEGETABLE STOCK |
| 1 teaspoon salt |
| ½ teaspoon crushed red pepper |
| ¼ teaspoon cayenne pepper |
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In a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook until fragrant, 30 to 45 seconds. Add the greens, in batches, stirring between additions until the greens wilt slightly. Cook, stirring, for 2 minutes. Add the stock, salt, crushed red pepper and cayenne and continue to cook until greens are just tender, 4 to 5 minutes longer. Makes 2 to 4 servings |
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