Vegetable Dishes

Creamed Spinach
1 cup heavy cream
1 10 ounce package frozen spinach or fresh
1/4 tsp ground nutmeg
1/4 tsp black pepper
1/4 cup grated parmesan cheese

· Preheat oven to 350 degrees F.
· Combine heavy cream & Coconut Cream Concentrate in small sauce pan. Heat to boiling over medium heat.
· Defrost spinach & squeeze dry. Season with nutmeg, salt & pepper.
· Place spinach in greased casserole & add boiling cream mixture. Stir to combine.
· Grate parmesan cheese over the top. Cover & place in preheated oven for 20 mins.

Servings:  4
Contains:  3/4 tbsp Coconut Oil per serving.
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Broccoli or Green Beans with Lemon Caper Sauce
Blanched Broccoli or Green Beans

1 1/2 pound fresh broccoli, or green beans rinsed
4 quarts water, more if possible
Lemon Caper Sauce
2/3 cup dry white wine, may use chicken stock
2 tbsp fresh lemon juice
2 tsp capers, drained
1 tbsp Virgin Coconut Oil, chilled

· Wash & trim broccoli or green beans. Break into bite size pieces
· Bring water to a boil in large saucepan. Add salt.
· Add broccoli or green beans and blanch for 3 to 4 mins. Immediately remove & put into ice bath to stop cooking. Drain thoroughly.
· In medium to large sauté pan, over medium heat, add Virgin Coconut Oil & blanched broccoli or green beans, and sauté for 1 to 2 mins.
· Add wine & lemon juice. Bring to a boil, stirring to dissolve any browned bits attached to skillet. Cook & stir 1 to 2 mins. or until slightly thickened. Remove from heat. Stir in capers & chilled Virgin Coconut Oil.
· Serve Immediately.

Servings: 4
Contains: 2 tbsp Coconut Oil per serving.
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Carrot Ginger Vichyssoise

8 medium carrots, chopped in large pieces
1 leek ( white part only), sliced & washed well
2 medium potatoes, peeled, chopped in large pieces
1 clove garlic, sliced
1 ginger root slice, 1”, sliced thin
2 bay leaves
8 cups chicken stock
1/2 tsp ground black pepper
1/2 cup cream

· Warm the Virgin Coconut Oil in a soup pot & slowly cook the garlic & ginger until soft. Add the leeks.
· Raise the heat & cook until the leeks begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, salt & pepper, bring to a boil.
Reduce heat & cook slowly until all the vegetables are soft.
· Carefully puree the soup in a blender at low speed until very smooth. Return to the pot & add the cream & Coconut Cream Concentrate, adjust salt & pepper to taste. Place into a storage container & cool to room temperature before refrigerating.
· Adjust the seasoning & consistency if needed before serving. Serve in chilled soup bowls & garnish with snipped chives.

Servings:  8
Contains:   1/2 tbsp Coconut Oil per serving.