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Sugar Snap Peas and
Spinach with Ginger
Serves: 2
Kosher salt
Ice
Water
1 pound sugar snap peas stem end
and strings removed
Extra-virgin olive oil
1 (1-inch) piece of ginger,
finely chopped
2 cloves garlic, smashed
1 scallion, thinly sliced
½ pound baby spinach, washed but
not dried, and stems removed
Directions:
1. Bring a medium stock pot of well-
salted water to a boil on Max/Sear.
2. Set up bowl of well-salted ice water.
3. Blanch the snap peas in boiling
water until they are cooked,
but still crunchy and then
immediately plunge them into the
salted ice water.
4. Remove snap peas from ice
water and reserve.
5. Coat large sauté pan with oil.
6. Add ginger, garlic, and scallions
to pan and cook at 350°F until the
scallions are soft and translucent.
7. Add snap peas to pan and
toss to coat.
8. Add spinach and toss with the peas
until the spinach starts to wilt.
9. Remove pan from the PIC and
season vegetables with salt.
10. Toss or stir the spinach to
finish wilting and transfer to
a serving bowl.
Tip: Serve with Asian-Marinated
Pork Chops
32 • NuWave
PIC
Platinum Complete Cookbook
™
®
Grilled Vegetable Medley
Serves: 4-6
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
10 small tomatoes, sliced
1 red onion, sliced
1 crookneck squash, sliced
1 zucchini, sliced
½ cup fresh basil leaves, chopped
¼ cup olive oil
Salt and black pepper to taste
Directions:
1. Add peppers, tomatoes, onion,
squash, zucchini and basil to bowl
and toss with olive oil.
2. Season vegetables with salt and
pepper to taste.
3. Let vegetables sit for 10 minutes.
4. While vegetables marinate, heat
grill pan or sauté pan on
Medium-High (375°F).
5. Transfer vegetables to pan and
cook for 8 minutes, or until tender,
stirring occasionally.
6. Serve vegetables immediately.
Grilled Vegetables with
Balsamic-Garlic Sauce
Serves: 6-8
1 cup extra-virgin olive oil
¼ cup balsamic vinegar
3 tablespoons minced fresh
Italian herbs
1 tablespoon minced garlic
1½ teaspoons salt
¾ teaspoon freshly ground
black pepper
1 pound yellow squash or zucchini,
ends trimmed and sliced lengthwise
into ¼-inch slices
2 large red onions, sliced
crosswise into
-inch slices and
¼
secured with toothpicks
1 large eggplant, ends trimmed and
sliced lengthwise into
¼
-inch slices
1-2 fennel bulbs, sliced lengthwise into
¼-inch wedges
Sea salt (optional)
¼ cup finely grated Parmesan cheese
(optional)
Directions:
1. Heat grill pan or large sauté pan
on Medium-High (375°F).
2. Add olive oil, balsamic vinegar,
herbs, garlic, salt and pepper to
mixing bowl and whisk to combine.
3. Lightly brush zucchini slices on both
sides with marinade.
4. Place zucchini on hot grill and cook
for 3-4 minutes per side.
5. Transfer zucchini to serving platter
and sprinkle with sea salt.
6. Repeat steps 3-5 with remaining
vegetables, fitting as many onto
grill as possible.
7. Garnish with Parmesan cheese
and serve.
Tip: We recommend using oregano,
basil, marjoram or parsley for
your herbs.
Vegetables • 33
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