Vegetable Recipe

Chop and measure

Peel and thinly slice or julienne the carrot to equal roughly 1 cup. Cut broccoli into small florets to make 1 cup. Dice the red bell pepper to yield 1/2 cup. Trim and halve sugar snap peas if large to make 1/2 cup. Rinse spinach and pat dry; lightly chop if leaves are large to equal 1 cup. Thinly slice green onion into 2 tablespoons.

Bring a medium pot of water to a boil and prepare a bowl of ice water. Blanch the carrots, broccoli and sugar snap peas: add carrots first for 1 minute, then add broccoli and peas and blanch together for another 1 minute until bright and just tender. Immediately transfer vegetables to the ice water to stop cooking, about 1–2 minutes. Drain well and pat dry on paper towels.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1 teaspoon honey or maple syrup, 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Place the blanched and drained vegetables, chopped red pepper, spinach, and sliced green onion in a mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Sprinkle in 1 teaspoon sesame seeds and chopped fresh herbs if using; toss once more.

Portion the dressed vegetable mixture into 4 small clear cups or ramekins, dividing evenly (about 1/2 to 3/4 cup per cup depending on cup size). Garnish with an extra pinch of sesame seeds or a small herb sprig. Serve immediately, or chill up to 2 hours before serving.