Category: Sides – Vegetables

Servings: 4
Preheat: 400
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1021963-whole-roasted-cauliflower-with-pistachio-pesto

Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it’s topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough — custardy almost — to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.

Ingredients: 

FOR THE CAULIFLOWER:
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
¾ teaspoon kosher salt
Pinch of black pepper

FOR THE PESTO:
Zest of 1 lemon
½ cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
¼ cup extra-virgin olive oil
¼ cup raw shelled pistachios
1 garlic clove, sliced
¼ teaspoon kosher salt
Pinch of black pepper

Directions: 

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

Servings: 4
Preheat: 475
Prep Time: 20 Minutes
Source: Jerusalem – A Cookbook by Yotam Ottolenghi and Sami Tamimi

The flavors here are incredible–the earthy tahini is a perfect match to the sweet squash and onion, while the za’atar adds a pop of sharp, herby pungency and the pine nuts offer richness and a bit of textural contrast.

Ingredients: 

1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges
2 red onions, cut into 1 1/4-inch/3 cm wedges
3 1/2 tablespoons/50 ml olive oil
3 1/2 tablespoons light tahini paste
1 1/2 tablespoons lemon juice
2 tablespoons water
1 small clove garlic, crushed
3 1/2 tablespoons/30 g pine nuts
1 tablespoon za’atar
1 tablespoon coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper

Directions: 

Preheat the oven to 475°F / 240°C. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

2. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary

3. Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

4. To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Servings: 6
Preheat: 400
Prep Time: 1-hour
Source: http://www.athoughtforfood.net/blog/roasted-carrots-with-cumin-and-meyer-lemon

Ingredients: 

1 1/2 – 2 lbs of carrots (or approximately 10 medium-sized), peeled
1 Meyer lemon cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
1 tablespoon fresh parsley, chopped

Directions: 

1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.

2. In a bowl, toss the carrots with four tablespoons of olive oil, cumin, paprika, and cayenne pepper. Add the sliced Meyer lemon and toss with the carrots.

3. Spread in an even layer on the baking sheet and sprinkle 2 teaspoons of Kosher salt over the carrots and lemon slices.

4. Roast for 20 minutes.

5. Rotate carrots and flip lemon slices, and season with another sprinkle of salt. Roast for another 10-15 minutes, or until carrots are golden brown.

6. Transfer to a serving plate and drizzle the remaining 2 tablespoons of olive oil over them. Finish with Kosher salt, ground black pepper, and chopped parsley.

Servings: 8
Preheat: 0
Prep Time: 
Source: Fine Cooking, Issue #131

Lime and pistachios add brightness and crunch to crisp-tender carrots. This recipe is designed so that you can do most of the work well in advance, making it perfect for a Thanksgiving or Christmas dinner. Then all you need to do is cook the carrots and toss them with their seasonings. See the Make-Ahead Tips for details.

Ingredients: 

1/2 cup salted, roasted, shelled pistachios
1/2 cup lightly packed fresh flat-leaf parsley leaves
1 Tbs. packed fresh mint leaves
2 oz. (4 Tbs.) unsalted butter, softened
1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
1 tsp. packed finely grated lime zest
4 to 6 drops hot sauce, such as Sriracha
Kosher salt
3 lb. carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide.
2 tsp. fresh lime juice; more as needed

Directions: 

Make the pistachio butter

Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley and mint, and pulse again until the herbs are finely chopped. Add the butter, cheese, zest, hot sauce, and 1 tsp. salt; pulse until well blended. If working ahead, scrape the butter onto plastic wrap, shape into a log, wrap, and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.

Cook and finish the carrots

Take the butter out of the refrigerator if made ahead. Combine the carrots and 1 tsp. salt in a 4-quart saucepan and add enough water to just cover. Cover the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook to your liking, about 5 minutes for crisp-tender.

Reserve about 1/4 cup of the cooking water, drain the carrots, and then return them to the pan. Add the butter in pieces and toss to melt and coat the carrots. Add the lime juice and some of the reserved water, if necessary. Season to taste with salt and more lime juice. Serve topped with the reserved pistachios.

Make Ahead Tips

The butter can be made up to one month ahead and frozen (along with the reserved pistachios). Thaw the butter in the refrigerator for one day and the pistachios at room temperature.

The carrots can be peeled and cut up to two days ahead. Seal in a zip-top bag or other airtight container and refrigerate.

Servings: —
Source: Coke Farms

Ingredients
2-3 burdock roots
1TB peanut oil
1TB sesame seeds
1-2 TB soy sauce
1 pinch of chili flakes
1 tsp toasted sesame oil
Dash of sake (optional)

Directions
Scrub roots and scrape skin with a sharp knife under running water. Keep burdock in water to keep from turning brown. Cut into 2″” sections and cut into match sticks. Keep cut pieces in water as you cut.

Heat peanut oil in wok on medium heat. When a bead of water evaporates on contact, add cut burdock, and stir-fry for about 5 minutes or until tender, but still firm. Add sesame seeds and chili flakes. Continue cooking for another minute, then add sesame oil and soy sauce.

Burdock is commonly used in Japanese cuisine and macrobiotic cooking. Burdock is very nutritious and has an earthy, nutty flavor. May also be used as an addition in soups and stews.

Servings: 6
Source: Fine Cooking August/September 2001 pg 39
Use baby spinach when it’s available; it’s sweeter, less gritty, easier to clean, and there’s no need to trim the stems.

Ingredients
2½ lb. fresh spinach, stems trimmed, leaves rinsed
½ tsp. coarse salt or sea salt
½ cup water
¼ cup fruity extra-virgin olive oil; more to taste
½ medium onion, finely chopped
3 Tbs. golden raisins
3 Tbs. pine nuts
Salt and freshly ground black pepper to taste

Directions
Put the spinach leaves in a large pot with a tight fitting lid (if all the spinach doesn’t fit, add the rest once it starts cooking and collapsing). Add the salt and water and cook, covered, on medium heat, stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a colander, let cool, and squeeze out the liquid with your hands. You’ll end up with about 2 cups cooked spinach.

Heat 3 Tbs. of the olive oil in a large sauté pan set over medium heat. Add the onion and sauté until it begins to turn golden, about 5 min. Stir in the raisins and cook for another 3 to 4 min. Stir in the pine nuts and sauté until they’re lightly toasted, about 3 min. add the spinach and cook until any excess liquid has evaporated. Season generously with salt and pepper and drizzle each serving (or the whole serving platter) with the remaining 1 Tbs. olive oil.

Servings: —
Source: New Orleans Cook Book

Ingredients
3 Tbs lard
2 C thinly sliced onions
2 lbs fresh okra, stems and tips removed, sliced ½ inch thick
1½ tsp salt
½ tsp ground pepper
? tsp cayenne
½ tsp mace
¼ tsp sugar
¼ tsp chili powder
1-lb can whole peeled tomatoes, drained
¼ tsp dried mustard
2 tsp Creole mustard
dried thyme

Directions
Sauté lard over medium heat. Sauté the onion until light brown (15 min). Add the sliced okra and Sauté for 15 min more, gradually adding the salt, pepper, cayenne, mace, sugar, and chili powder.

Add the drained tomatoes and thyme and continue to sauté. Break up the tomatoes with stirring spoon as the mixture cooks. Add mustard. Cover and cook for 30 minutes longer. Stir from time to time.

Serve hot or chilled as a salad.
“

Servings: 4
Source: Gourmet
March 1997
Can be prepared in 45 minutes or less.
1/4 cup garlic cloves (about 6), unpeeled
Make the following recipe

Ingredients
BASIC MASHED POTATOES

Can be prepared in 45 minutes or less.
2 pounds russet (baking) or red potatoes

3 tablespoons unsalted butter

3/4 to 1 cup milk

Directions
Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). In a large heavy saucepan
simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. In pan or bowl
combine potatoes, butter, and 3/4 cup milk. With a potato masher mash potatoes until smooth, adding more milk if
necessary to make creamy. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

Preheat oven to 400°F.
Arrange garlic in one layer on a double thickness of foil and wrap tightly. Roast garlic in middle of oven 45 minutes, or until
very soft. Unwrap garlic and cool slightly. Peel cloves and with a potato masher mash into potatoes until creamy.

Servings: 8
Preheat: 375°
Prep Time: 15 min
Cook Time: 1 hr
Source: Gourmet
November 1999

Ingredients
3 lb large sweet potatoes, peeled and halved crosswise (garnet “”yams”” work best)
1 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 teaspoon salt
1/4 to 1/3 cup bourbon

Directions
Active time: 15 min Start to finish: 1 1/4 hr.

Preheat oven to 375°F.

Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Cooks’ note:
• Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat before serving.