White Wine and Olive Oil Poached Summer Vegetables

Makes 4 to 6 servings

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1/2 cup good white wine

1/4 cup water

1/2 cup fruity olive oil

Zest and juice of 1/2 lemon, divided use

2 cloves garlic, smashed and peeled

1 bay leaf

Several sprigs fresh thyme

Several threads of saffron or dried calendula petals

Salt and fresh ground pepper to taste

2 to 3 small leeks, well washed and trimmed, halved if large, with enough root to hold it together as it cooks

8 small carrots, scrubbed, trimmed, cut to equal width

8 small new potatoes, well washed and halved if large

8 to 20 fresh beans (wax, green, Romano)

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1. Add the wine, water, olive oil, lemon zest, garlic, bay and thyme and saffron/calendula, salt, and pepper to a high-sided sauté pan. Bring to a boil and reduce heat to a simmer. Add the leeks and carrots. Add a bit more water or olive oil to make sure the poaching liquid just covers the vegetables.

2. Simmer, covered, for 5 to 7 minutes. Add the potatoes and cook until they are just soft. Add the beans for an additional 3 minutes. Let cool slightly.

3. Remove vegetables to a platter, spoon some of the poaching liquid on top. Serve warm or at room temperature with a bit of the poaching liquid mixed with lemon juice. Save remaining liquid to poach fish, chicken, or more vegetables.

- From Anna Herman

Per serving (based on 6): 273 calories, 3 grams protein, 27 grams carbohydrates, 6 grams sugar, 17 grams fat, no cholesterol, 107 milligrams sodium, 5 grams dietary fiber.EndText