Feb 042019
 

This week, I am sharing 2 recipes for the queen of Cajun cooking, Marcelle Bienvenu. Both of these side dishes are great accompaniments to any meal.

3 cloves of Garlic, crushed

1 cup Olive Oil

2 tablespoons fresh Lemon Juice

2 tablespoons Red Wine Vinegar

1/4 teaspoon Sugar

2 teaspoons Dijon Mustard

Salt and freshly ground Black Pepper to taste

1 small head Cauliflower, broken into florets

3 Carrots, cut crosswise into 1/4-inch slices

1 large Green or Red Bell Pepper, seeded and cut into strips

1/2 pound Green Beans, trimmed and blanched in salted boiling water

1 large Zucchini, cut into strips

1/2 pound Cherry Tomatoes

IN a medium-sized mixing bowl, combine the garlic, oil, lemon juice, vinegar, sugar and Dijon mustard. Whisk to blend, then season with salt and freshly ground black pepper. Put the vegetables into a large shallow container fitted with a lid. Pour in the marinade and toss to coat evenly. Cover with the lid and marinate, tossing the vegetables tow to three times, for at least 24 hours.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.