Subj : Italian Antipasto Part 2
To   : All
From : Ben Collver
Date : Mon Jul 10 2023 10:01:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Italian Antipasto PT 2
 Categories: Appetizers, Salads
      Yield: 1 servings

           See part 1

  The Cauliflower and The Carrots:

  Break a medium cauliflower into small 1" flouwerets. Cut two medium
  carrots into the traditional carrot sticks. Steam until tender. Add,
  still hot, to the Cauliflower and Carrots Marinade. Mix and chill.

  The Mushrooms:

  Clean 1/2 lb medium-sized mushrooms and remove the stems. Set the
  stems aside for some other use--soup or sauce.) Steam the caps five
  minutes, then marinate them in the Mushrooms Marinade. Mix well and
  chill several hours.

  The Swiss Chard:

  Coarsely chop 1 lb fresh Swiss chard. Thinly-slice one medium white
  onion. Heat 3 tb olive oil in a heavy skillet. Add onions, a little
  salt, a few pinches of oregano. Saute until onion is soft and
  translucent. Add chopped chard and stir-fry until the chard is wilted
  and eep, deep green. Remove from heat. Toss with 3 tb vinegar, add
  salt and pepper to taste. Serve hot or cold.

  The Peppers:

  Cut peppers into strips. Saute in 2 tb butter and 2 tb olive oiul
  with 1 small clove crushed garlic. Add salt and pepper to taste.
  Serve hot or room temperature.

  The Artichokes:

  Cook artichokes in water 40 minutes or so (in the usual fashion) until
  done. Split each artichoke in half lengthwise and marinate,
  face-down, in a shallow pan in Artichokes Marinade. Baste them as
  they marinate.

  Recipe by Moosewood Cookbook

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