Category Archives: Vegetables

Roasted Baby Artichokes

01 Monday Apr 2013

Posted by in Spring, Vegetables

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artichokesThe best part of spring, in my humble opinion, is when the fresh, new crop of seasonal vegetables grace us with their presence at the market. When I start to see artichokes, spring onions, English peas, asparagus…I know there is light at the end of the winter tunnel. Artichokes are one of my favorite spring vegetables, especially baby artichokes because they are so easy to prepare. They don’t have the tough fibrous choke that the larger ones have, and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are good to go. You can roast them whole or split them in half, eat them as a side dish, or do what I did: roast garlic with the artichokes, toss with pasta, sun-dried tomatoes, and goat cheese for a complete meal. roasted artichokes, roasted vegetablesIngredients

  • 12 baby artichokes
  • 8 garlic cloves , peeled
  • 1/4 cup olive oil
  • 1 tsp lemon zest
  • salt, pepper to taste

Pre-heat the oven to 400º. Trim the artichokes: cut 1 inch off the top of the leaves, remove a few layers of the tough outer leaves until you reach the light green leaves, and with a pairing knife trim the stem up to the base of the artichoke. Add the artichokes and garlic cloves to a small baking dish. Toss them with the olive oil, lemon zest, salt and pepper. Cover with foil and roast for 35 minutes, uncover and cook for 5 more minutes.

roasted artichokes, roasted vegetablesAren’t they so beautiful? They look like little gems.

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Honey Mustard Roasted Radicchio

25 Monday Feb 2013

Posted by in Healthy, Sides, Vegetables, Winter

≈ 4 Comments

RadicchioThis is the perfect side dish to just about anything. Roasting radicchio mellows its sharp, bitter flavor, while retaining that nutty delicious crunch. The honey mustard dressing is so easy to throw together; only a few simple pantry staples are needed to make this vegetable sing when roasted. After all, aren’t those the best recipes?

RadicchioIngredients:

  • 2 heads radicchio
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp mustard (I used Lars mild & sweet, or Dijon)
  • 1-2 large garlic cloves, peeled and crushed with the back of a knife
  • 1 tbsp fresh rosemary, coarsely chopped
  • salt and pepper to taste

Directions:

Preheat the oven to 400º. Cut the radicchio heads in half, then into quarters, keeping the core intact.

In a jar with a lid, combine the olive oil, honey, mustard, crushed garlic clove(s), rosemary, salt/pepper. Shake vigorously until the ingredients are well-combined. Remove the garlic clove(s). Coat the radicchio with the honey mustard mixture, place on a baking sheet and roast in the oven for 10-15 minutes, until wilted and the edges have started to brown.

radicchio, roasted radicchio

Broccoli Slaw with Tahini Dressing

13 Wednesday Feb 2013

Posted by in Healthy, Sides, Vegetables

≈ 4 Comments

broccoli slaw, broccoliThere are certain groceries or ingredients you buy and seem to only have one use for, and the rest sits around in the pantry or fridge just wasting away. Broccoli is certainly an example of that – the florets get all the glory and then there’s just those leftover large stems, which are perfectly edible and delicious in their own unique way. Tahini is another ingredient that I simply have trouble using up. Tahini is a sesame paste that is a staple ingredient in hummus, and if you haven’t made homemade hummus, you are in for a treat (will post that recipe soon!). This recipe is a perfect way to use up what’s in your refrigerator to produce a fantastic side dish full of flavor. The tahini dressing can also be used as a dip for crudités or…steamed broccoli florets!

broccoli slaw, broccoliIngredients:

  • 1/2 tsp ground cumin
  • 2 tbsp plain yogurt
  • 2 tbsp tahini paste
  • 1 tbsp lemon juice
  • 1 small clove garlic , grated
  • salt and pepper to taste
  • the large stem of one head of broccoli
  • 1/4 head red cabbage
  • 1 carrot
  • 2 tbsp parsley, chopped
  • 1 tsp sesame seeds

For the dressing, mix together the cumin, yogurt, tahini, lemon juice, and garlic in a small bowl. Season with salt and pepper.

Trim the broccoli stem of the woody outer layer using a vegetable peeler. Cut about an inch off the bottom and discard. Cut the stem lengthwise into matchstick sized pieces. Cut the carrot into the same matchstick sized pieces. Use a knife to chop the head of cabbage into shreds. Combine the broccoli, cabbage, and carrots in a bowl, pour dressing over the vegetables. Add the chopped parsley, salt and pepper to taste, and garnish with sesame seeds. If not serving immediately, keep the dressing and the vegetables separate, and dress just before serving.

broccoli slaw, broccoli

Potato and (Jarlsberg) Cheese Soup

25 Friday Jan 2013

Posted by in Appetizers, Mains, Soups, Vegetables, Winter

≈ 13 Comments

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On a cold, blustery winter day, what tastes better than a bowl of hot soup? Rich, hearty, and creamy potato soup comes to mind when the temperature dips, and it sure does hit the spot. Here I’ve combined the elements of a basic potato soup with the decadence of nutty Jarlsberg cheese, a delicious pale ale, and of course – bacon – because it makes everything better.

Ingredients:

  • 4 slices of baconsoup4
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 large russet potatoes, unpeeled and chopped
  • 12-oz beer, pale or amber ale
  • 3 cups chicken stock 
  • 1 cup milk
  • 1.5 cups grated Jarlsberg cheese
  • 3 tbsp chopped parsley, save 1 tbsp for garnish
  • salt, pepper to taste

Directions

In a large stock pot, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. When cool, break into small pieces and set aside to use as garnish. Add the onion, carrot, and celery to the bacon drippings in the pan and sauté until softened. Add the beer and cook until the liquid is reduced to about half. Add the potatoes, season the vegetables with salt and pepper, then add the chicken stock. Simmer until the potatoes are soft, about 20 minutes. Turn off the heat, add the parsley and then purée the soup using an immersion blender. Now stir in the cheese until melted. Stir in the milk – heat the soup if necessary but do not boil. Garnish with crisp bacon bits and parsley.

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Green Lentil Curry

27 Tuesday Nov 2012

Posted by in Fall, Healthy, Mains, Vegetable Mains, Vegetables, Winter

≈ 2 Comments

Everyone should make this. It’s easy, healthy, filling, inexpensive, and most importantly – delicious. Although it might not be the prettiest of dishes on here, it definitely contends for the tastiest. I love a good curry, and I guarantee once you make this you’ll make it again – I did!

  • 1 tblsp minced garlic
  • 2 tsp ground coriander IMG_1473
  • 1 tsp ground cumin
  • 1/4 tsp cumin seeds
  • 1 small shallot, minced
  • 1 tbsp tomato paste
  • 1 cup dried green lentils
  • 1/4 tsp ground turmeric
  • 4 ounces kale, stemmed and leaves finely chopped
  • 1 medium carrot, small dice
  • 1 cup finely chopped cilantro
  • 1/2 tsp cayenne pepper
  • Salt
    *adapted from Food&Wine’s Green-Lentil Curry

    In a small skillet, heat 3 tablespoons of canola oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the garlic, ginger, cumin and coriander and let cook about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

    In a saucepan, combine the lentils with the turmeric and 4 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve garnished with plain yogurt and basmati rice on the side.

Swiss Chard Tart

23 Tuesday Oct 2012

Posted by in Appetizers, Fall, Mains, Vegetables

≈ 6 Comments

Swiss chard is by far my favorite leafy green vegetable. Growing up in an Italian household with a backyard garden, swiss chard picked and cooked the same day was a common occurrence – lucky me! I love its earthy flavor, especially this time of year when the leaves and stems are particularly sweet and tender. This tart is a warm fall treat served alone as an appetizer, or as a simple supper alongside roasted beets and a small salad. Oh, and of course with a glass of wine!

Ingredients:
*Serves 6 for an appetizer, 4 as small side
  • 1 small bunch rainbow swiss chard, stems and leaves finely chopped
  • 1 small yellow onion, finely chopped
  • 2 tblsp butter
  • ½ tsp grated nutmeg
  • 2 whole eggs, 1 egg yolk
  • ½ cup heavy cream
  • ½ cup grated fontina cheese
  • 1 sheet of frozen puff pastry dough, thawed
  • Salt, pepper

Preheat oven to 425º. Place the sheet of puff pastry dough into a tart pan, pressing the dough up the sides. Cover and chill until ready to fill.

Melt the butter in a large saucepan, add the onion and cook until translucent and soft but not browned. Add the swiss chard and cook until just wilted, about 2 minutes. Season the mixture with the grated nutmeg, salt, and pepper, and set aside to cool.

In a mixing bowl, whisk together the eggs and cream. Add the cooled onion and swiss chard mixture, and half of the grated cheese. Pour the mixture over the puff pastry in the tart pan and top with the remaining cheese. Place in the oven for 15 minutes, then turn the oven down to 350º and cook 15 minutes longer until the filling is set and slightly browned on top. Bon appétit!

Roasted Broccoli with Parmesan, Lemon, Basil and Pine Nuts

03 Wednesday Oct 2012

Posted by in Sides, Vegetables

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This recipe for roasted broccoli is just delicious. It’s adapted from Ina Garten’s Parmesan-Roasted Broccoli – I omitted the garlic and scaled down the recipe using just one head of broccoli. Roasting broccoli makes it nutty in flavor and keeps its crunch beautifully. The lemon, pine nuts, basil and parmesan bring this dish to perfection. This is a great side to roasted chicken.