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FRESH VEGETABLE SOFT RECIPE
Asparagus with Orange-Balsamic Vinaigrette
Cooking Time: About 5 - 8 minutes
1 Ib asparagus, washed and trimmed
2 tbsp (30 mL) water
2 tsp (10 mL) finely grated orange
peel
1t4 cup (50 mL) orange juice
2 tbsp (30 mL) olive oil or
vegetable oil
1 tbsp (15 mL) balsamic or
red wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt and pepper to taste
4 servings
Trim asparagus so that stems will lie flat
in microwave-safe dish.
Add water. Cover with dish lid or plastic
wrap. Place in oven.
Cook on FRESH VEGETABLE SOFT.
Rearrange once after pause prompt
appears across the display.
When done, drain, cover and set aside.
Meanwhile, combine orange peel,
orange juice, oil, vinegar and mustard in
a non-metallic dish. Pour over
asparagus and toss lightly to coat
asparagus.
Cover, and cook on P100, 1 to 1 1/2
minutes or until heated through.
FRESH VEGETABLE HARD RECIPE
Carrot and Basil Bake
1 Ib carrots, peeled and shredded
1 smallonion, minced
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) water
1 tsp (5 mL) parsley flakes
112tsp (2 mL) basil
1/2 tsp (2 mL) salt
Cooking Time: About 6 - 8 minute._
Combine all ingredients in 2 quart
microwave-safe casserole. Cover with
casserole lid. Place in oven. Cook on
FRESH VEGETABLE HARD. Stir once
after pause prompt appears across the
display. Let stand for 3 minutes before
serving.
6 servings
FROZEN VEGETABLE RECIPE
Cheesy Broccoli for Two
1 package (10 oz- 280 g) frozen
broccoli spears
2 tbsp. (30 mL) water
1/4 cup (1 oz- 30 g) shredded Monterey
jack cheese
2 servings
Cooking Time: About 5 - 7 minute
Place broccoli and water in shallow
microwave-safe dish.
Cover with plastic wrap. Place in oven.
Cook on FROZEN VEGETABLE.
Stir once after pause prompt scroll
across the display.
Sprinkle cheese over broccoli. Cook,
uncovered, on P100, 1t2-1 minute.
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