"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Market Vegetables with Dipping Sauces Recipe

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This recipe for Market Vegetables with Dipping Sauces, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Harris
Added: Thursday, October 4, 2007


Assorted colorful seasonal vegetables, sliced in a range of sizes
1/4 teaspoons sea salt or juice of half a lemon

Peanut sauce:
2 Tablespoons chopped peanuts or peanut butter
1 teaspoon minced scallions
1 teaspoon finely chopped chili pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons tomato paste
1/4 cup hoisin sauce
1 teaspoon sugar
1/3 cup water
1 teaspoon vegetable oil

Sweet-and-sour sauce:
1 teaspoon finely chopped chili pepper
1 Tablespoon minced garlic
2 Tablespoons grated carrot
1/4 cup fish sauce
8 Tablespoons lemon or lime juice
3 Tablespoons sugar

Curry yogurt sauce:
1 cup plain nonfat yogurt
1 teaspoon salt
2 teaspoons curry powder
1/2 teaspoons ground cumin

To prepare vegetables: In a large pot with a steaming basket insert, bring 2 cups of water to a boil. Add salt or lemon juice to enhance flavor. Place vegetables in steaming basket and cover. Cook 3 to 5 minutes; remove steamer from pot.

To make sauces: In 3 small bowls, mix each set of ingredients together and stir. Sauces can be prepared and refrigerated up to one day in advance; serve alongside steamed vegetables.

Personal Notes:
Personal Notes:
Baby carrots
Red Pepper strips
green beans




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