Veal Recipes

Archive for the ‘the cutting board’ Category

4 servings

Ingredients
2 large red bell peppers cut into ½ inch diced (1cm0
5 green onions, thinly diced, white and green parts separated
¾ cup chicken or vegetable broth
¾ cup finely chopped fresh marjoram

Directions
Add 1 tablespoon of oil to a skillet to medium high heat.
Add the bell peppers, green onion whites and a pinch of salt and pepper.
Cook, stirring occasionally for 2 minutes.
Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes )
Remove from heat, stir in the green onion (green parts) and marjoram.

Season to taste with salt and pepper and add to the plate with the veal.

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2 servings

Ingredients
2 tablespoons of butter
2 cups of baby spinach
2 cloves of garlic
salt and pepper – season to taste

Directions
Melt the butter in a skillet at medium to high heat
Add thinly the sliced garlic ( the thickness of a dime)
Cook the darlic in the high heat for about 45 seconds until tender and fragrant
Add 2 cups of baby spinach.
Add freshly ground and pepper to taste.
Stir contantly as the spinach cooks fast and requires even cooking.
Remove the spinach from the skillet when it is wilted and serve.

This dish goes well with many veal recipes.

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