Discover the Wonder of Vegetables with Birds Eye - Recipes

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1 Discover the Wonder of Vegetables with Birds Eye - Recipes My Mother s Spaghetti with Peas and Corn Curried Vegetables and Potatoes Vegetable Quinoa Pilaf Mac & Greens Recipes courtesy of Marcus Samuelsson on behalf of Birds Eye Vegetables

2 My Mother s Spaghetti with Peas and Corn Makes 4 to 6 servings This vegetarian main course is hearty and satisfying. 1 cup Birds Eye Pure & Simple Baby Sweet Peas (non- steam) 1 cup Birds Eye Pure & Simple Sweet Kernel Corn 2 tablespoons unsalted butter 1 medium onion, chopped 3 garlic cloves, minced 2 egg yolks 2 tablespoons heavy cream 2 tablespoons freshly grated Parmesan cheese, plus more for garnish 1/3 cup packed chopped fresh basil, plus more for garnish Salt and freshly ground black pepper 1 pound spaghetti, preferably whole wheat, cooked according to package directions, drained 1. Bring the peas, corn, and 1 cup water to a boil in a small saucepan over high heat. Reduce the heat to medium- low and simmer until the vegetables are heated through, about 4 minutes. Drain and set aside. 2. Meanwhile, melt the butter in a medium skillet. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 5 minutes. Add to the vegetables. 3. Whisk together the egg yolks, 2 tablespoons Parmesan and heavy cream in a large bowl. Stir in the basil, then the vegetable mixture. Season with salt and pepper. 4. Add the hot drained spaghetti to the bowl and toss well. Serve hot, sprinkling each serving with additional basil, and passing more Parmesan at the table.

3 Curried Vegetables and Potatoes Makes 6 servings Serve this spicy vegetable stew with warm flatbread or spooned over basmati rice. 2 cups Birds Eye Pure & Simple Broccoli Cuts (non- steam) 1 cup Birds Eye Pure & Simple French Cut Green Beans (non- steam) 1 cup Birds Eye Pure & Simple Artichoke Hearts 1 cup Birds Eye Pure & Simple Sweet Kernel Corn 1/4 cup vegetable oil 4 small Yukon Gold potatoes, scrubbed but unpeeled 2 tablespoons unsalted butter 2 large onions, cut into thin half- moons 1 tablespoon peeled and minced fresh ginger 1 small jalapeño, seeded and minced 4 teaspoons mild (Madras- style) curry powder 2 large ripe tomatoes, peeled, seeded and diced Salt 1. Bring 2 cups water, the broccoli, green beans, artichoke hearts, and corn to a boil in a large saucepan over medium heat. Cook until the vegetables are hot, about 4 minutes. Drain and set aside. 2. Meanwhile, heat the oil in a medium skillet over high heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown and barely tender, about 12 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Discard the oil. 3. Add the butter to the skillet and melt over medium- high heat. Add the onions and cook, stirring occasionally, until golden and beginning to brown, about 7 minutes. Add the ginger, jalapeño, and curry and stir well. Add the tomatoes and 1/4 cup water. Cover and reduce the heat to medium- low. Simmer, stirring occasionally, until the tomato juices thicken, about 10 minutes. 4. Add the vegetables and potatoes to the curry sauce and stir. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Season with salt. Serve hot.

4 Vegetable Quinoa Pilaf Makes 6 servings 1 bag of Birds Eye Steamfresh Broccoli, Carrot and Cauliflower Medley, cooked according to package instructions 1 cup dry quinoa 2 tablespoons unsalted butter 2 stalks celery, finely chopped 4 scallions, white and green parts, thinly sliced 1 tablespoon minced fresh ginger 2 garlic cloves, minced 1 tablespoon chopped parsley ½ tablespoon chopped fresh mint 1 teaspoon smoked sweet paprika 1. Rinse the quinoa well in a fine wire sieve; drain. Bring to a boil with 2 cups water and 1/2 teaspoon salt in a medium saucepan over high heat. Reduce the heat to low and cover. Cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat. 2. Melt the butter in a large skillet. Add the celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Add the cooked broccoli, carrot and cauliflower and mix well. Stir in the mint and paprika. Season with salt and pepper. 3. Transfer the quinoa to a serving bowl. Fluff the quinoa with a fork. Add the vegetable mixture and mix well. Serve hot.

5 Mac & Greens Serves 8 2 cups Birds Eye Pure & Simple Chopped Spinach, thawed 1 package orecchiette 1 stick butter 1/2 cup thinly sliced shallots 2 garlic cloves, minced 1 quart heavy cream 1 cup whole milk 1/2 pound cheddar cheese, shredded 1/4 pound parmesan, freshly grated 1/4 pound swiss cheese, shredded 1/4 pound crème fraiche 1 teaspoon ground nutmeg 1 teaspoon yellow mustard powder Salt and white pepper, to taste 2 tablespoons all- purpose flour 1/2 cup panko 1/2 cup toasted bread crumbs 1/2 cup parsley, washed and dried 1/4 cup basil leaves, washed and dried 1/4 cup freshly grated parmesan 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1. Preheat oven to broiler setting at 375 F. 2. Cook the orecchiette per the package s instructions. Drain and set aside. 3. Melt the butter in a stock pot, and sauté shallots until caramelized then stir in flour. Add garlic, heavy cream and milk and continue to stir until flour is dissolved and there are no lumps. Bring to a boil. 4. Reduce heat to low then add all cheeses, including crème fraiche. Whisk until cheeses are melted and incorporated into the sauce. 5. Mix in nutmeg, mustard powder, salt and pepper. 6. Toss pasta together with sauce and spinach and transfer to a baking pan. 7. In a food processor, blend panko, bread crumbs, parsley, basil, Parmesan, salt and pepper until fine.

6 8. Sprinkle breadcrumb topping over the pasta and place in oven. Broil for 5 to 8 minutes, until golden brown.

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