Vegetable Plate Recipe

Preparation

1. 1

   Cook Borracho Beans

   In a pot, combine 1 cup of dried borracho beans with enough water to cover them by about 2 inches. Soak overnight. The next day, drain and rinse the beans, then cook them in fresh water for about 1.5 hours until tender.

2. 2

   Grill the Squash

   Slice the zucchini and squash into 1/4 inch thick rounds. Drizzle with olive oil, salt, black pepper, and garlic powder. Grill over medium heat for about 4-5 minutes on each side until tender.

3. 3

   Prepare Corn on the Cob

   Bring a pot of water to a boil. Add the corn on the cob and cook for about 7-10 minutes. Remove from water and let cool before serving.

4. 4

   Cook Green Beans

   Trim the ends off the green beans and steam them for about 5-7 minutes until bright green and tender.

5. 5

   Prepare Mixed Salad

   In a bowl, combine 2 cups of mixed salad greens. Add your choice of dressing and toss to coat.

6. 6

   Make Cole Slaw

   In a bowl, combine 1 cup of cole slaw mix with your choice of dressing, mixing well. Let sit for 10 minutes to meld flavors.

7. 7

   Cook New Potatoes

   Wash and quarter the new potatoes. Boil in salted water for about 15-20 minutes until fork-tender. Drain and toss with olive oil, salt, and black pepper.

8. 8

   Fry Okra

   Heat oil in a skillet over medium heat. Coat sliced okra in cornmeal and fry for about 3-4 minutes until golden brown.

9. 9

   Sauté Spinach

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of spinach, sautéing until just wilted, about 2-3 minutes.