aioli with vegetables recipes

- Lemon Aioli
1/4 cup fresh lemon juice
1/2 teaspoon (generous) saffron threads, crushed

1/4 cup extra-virgin olive oil
5 cups chopped leeks (white and pale green parts only
- about 4 large

- 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- 1 cup olive oil
- 1/2 cup Champagne vinegar
- 4 small bay leaves
- 2 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper

- 1 tablespoon lemon juice
- 1-2 ounce worcestershire sauce
- fresh vegetables
- 1 1/2 tablespoons honey or corn syrup
- 1/2 cup mayonnaise
- 1 teaspoon seasoning salt
- 1/8 cup olive oil
- 1/8 cup sesame oil

- 2 medium red bell peppers (seeded and cut into thick strips--green can be used or a mixture of both)
- 1 medium zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
- 1 medium yellow squash (same as zucchini)
- 1 medium vidalia onions or other sweet onion (root end left intact and cut into 8 wedges)
- 1 lb asparagus (trimmed)
- 3 garlic cloves (minced)
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dry basil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper

- Cakes:
- 2 (1 1/2-ounce) slices whole wheat bread
- 1.5 pound skinless, boneless chicken breast
- 1/4 cup chopped fresh chives or green onions
- chopped cilantro (optional - I added it and it worked well)
- 3 tablespoons low-fat mayonnaise
- 1 teaspoon Cajun/Creole/Old Bay seasoning
- 1/4 teaspoon salt
- 2 large egg whites
- 2 teaspoons canola oil
- Aioli:
- 2 tablespoons low-fat mayonnaise
- 2 teaspoons prepared horseradish
- 1 teaspoon bottled minced garlic
- 1/8 teaspoon salt