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Medley of Vegetables - Ready. Chef. Go!

Medley of Vegetables

A delicious vegetable medley that can be prepared quickly and easily with Ready. Chef. Go!® Cooking Bags.

Courtesy of Chef Drew Adams
Serves 3 – 4

  • 1 lb of asparagus
  • 1 cup of mushrooms (oyster or crimini)
  • 2 leeks (cleaned and sliced)
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh squeezed lemon juice
  • Garlic salt and pepper to taste
  • Chopped Italian parsley (for garnish)
  • ½ teaspoon of white truffle oil (optional for garnish)
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Cut the asparagus into 2 to 3 inch sections. Slice the mushroom and leeks. Add all three: asparagus, mushrooms and leeks, to a Ready. Chef. Go!® cooking bag. Sprinkle olive oil, lemon juice, garlic salt and pepper on top of the vegetables. Seal the bag.

Microwave or bake. Microwave for 4 minutes. If baking, set the oven to 350º and bake for 5 minutes.

Remove the bag from microwave or oven. Slowly unseal or cut the bag with scissors open (beware of steam) and plate. Drizzle about ½ teaspoon of truffle oil on top and garnish with chopped Italian parsley.

Medley of Vegetables - Ready. Chef. Go!

Medley of Vegetables

A delicious vegetable medley that can be prepared quickly and easily with Ready. Chef. Go!® Cooking Bags.

Courtesy of Chef Drew Adams
Serves 3 – 4

  • 1 lb of asparagus
  • 1 cup of mushrooms (oyster or crimini)
  • 2 leeks (cleaned and sliced)
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh squeezed lemon juice
  • Garlic salt and pepper to taste
  • Chopped Italian parsley (for garnish)
  • ½ teaspoon of white truffle oil (optional for garnish)
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Cut the asparagus into 2 to 3 inch sections. Slice the mushroom and leeks. Add all three: asparagus, mushrooms and leeks, to a Ready. Chef. Go!® cooking bag. Sprinkle olive oil, lemon juice, garlic salt and pepper on top of the vegetables. Seal the bag.

Microwave or bake. Microwave for 4 minutes. If baking, set the oven to 350º and bake for 5 minutes.

Remove the bag from microwave or oven. Slowly unseal or cut the bag with scissors open (beware of steam) and plate. Drizzle about ½ teaspoon of truffle oil on top and garnish with chopped Italian parsley.