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Use this dressing with the Little Gems, Feta, Red Onion Quickles salad, or anything with orange or pistachios in it. You could use this dress lentil salads, or scallop dishes as well.
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This is the simplest of the various versions of this dressing, and is perfect for Celéri Rémoulade (Celeriac, or Celery Root Remoulade).
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This variation of rémoulade uses juice from grilled lemons, and adds some sharper mustard to add a smoky quality while adding to the zip. The marjoram adds a sweet freshness that counters the earthy qualities of celeriac and asparagus and brings out the sweetness of these vegetables.
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Here, the nutty earthy flavor of roasted broccoli is countered with a slightly sweet carrot inflected persillade-the classic parsley garlic mixture used to top many a bistro dish. The persillade has the crunch of toasted bread crumbs as well as carrots-and if you like, pistachios-to play off the slightly chewy broccoli. Serve as a side with steak, duck, tuna, or other items with a deep dark flavor.
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Roasting the tomatoes with a little sugar before making the glaze intensifies the tomato flavor, and brings out their fruitiness. The glaze is closer to a jam than ketchup, and can be used on cauliflower, squash, fish, chicken, or pork and beef. Add a dollop to braises or a stew of squash, onions, and eggplant.
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Another dish with vegetable as sauce. The kids are not too fond of cabbage (except in egg rolls) usually, but seem to eat anything roasted. So this was a logical next step. And they really like carrot sauces, so here you go…
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This dish pairs roast carrots, which develop a sweet flavor combined with a rooty depth, with a bright compound butter which features chervil (which has a flavor like tarragon, but lighter) spiked with some Meyer lemon, or not as you choose. The fennel see on the carrots will add layers of flavor to the dish and will support the chervil in the butter. As the fennel seed roasts it will take on a nutty flavor as well.
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This is a dish where a vegetable replaces a typical sauce of a highly seasoned liquid bound or thickened in some manner. Here, the chopped broccoli is braised in garlic oil until meltingly soft, so it is mildly sweet and a little nutty, then it is tossed with confit garlic cloves for richness and a smooth garlic flavor (minus the garlic “heat”), and then roasted almonds are added for crunch and to amplify the nuttiness of the broccoli. This makes a perfect foil to the briny sweetness of fresh halibut. Or any other firm fleshed fish you care to try, such as salmon, cod, etc. Also, it is a great way to use vegetables in a role other than just a side.
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This dish is a cross of a braise, a soup, and something with a sauce. The liquid is cooked down until it starts to thicken, but it never gets very thick. The pumpkin is roasted in the oven, so it is not a braise, nor is it a soup. Whatever it is, it is good. Serve as a starter, or serve it over rice or noodles. You could add tofu to the soup along with other vegetables to make it more substantial, but I like the way this version lets the pumpkin sing out.
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Be sure not to overcook the spinach. This recipe yields some nice color on the plate. The pepitas (pumpkin seeds) are there to provide a crunchy contrast, but if you don’t want to take the time to clean the seeds or if they are just too few to be worth the effort, use store bought or substitute toasted pine nuts instead. The ingredients list looks long, but half of it is just options you can choose from. This is a fairly simple recipe that can go in many directions with ease.
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This is a variation of Mustard Crusted Salmon. A little mayonnaise is used to bind the breadcrumbs rather than mustard, and the seasoning is dill and lemon. This recipe would work quite well with something like halibut in lieu of salmon. This dish would go well with Sautéed Cucumbers or summer squash cooked in the same manner.
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The lettuces used here are what was used for this recipe originally, but other choices will work as well.
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Tagged with: arugula • butternut squash • carrots • escarole • frisee • mizuna • salad • Toyko Market turnips
The peppery notes of the cress and rocket play up the sweetness of the beets. The shreds of Little Gems add crunch and loft to the salad, while the orange in the dressing adds a bright note with some sweetness to marry with the beets and contrast with the nutty peppery cress and rocket. If you wish, you can serve the salad without the lettuce and use a standard Balsamic Vinaigrette. Use this as an accompaniment to things like steaks or roast chicken. You could also serve it alongside (or in the cup of the cap) roasted Portobello mushrooms. If you wanted you could add orange suprêmes to the salad just before serving.
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Tagged with: arugula • beets • chioggia beets • cress • curly cress • lettuce • little gem lettuce • salad
The fresh rich flavor of the cooked down tomatoes is a nice counterpoint to the smokey, earthy flavor of the broccoli, and the sweetness of the tomato plays well with the sweetness the broccoli develops in the oven. This makes a nice side dish, but also can be used as a pasta sauce, pizza topping, or mixed with grains.
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Roasting the squash adds depth of flavor, and the apple and squash are a great combination. There are different options for seasoning the soup that, while they are small changes, they move the soup a lot in terms of flavor.
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Tagged with: apples • butternut squash • dairy-free • gluten-free • Granny Smith apples • Kabocha squash • leeks • onions • soup • vegan • vegetarian • winter squash
Thick rounds of butternut squash pan seared and roasted are paired with a fresh, herby gremolata variant, then toasted hazelnuts or raw pine nuts are added to light the nutty flavor of the squash a little higher. Use this as a side instead of a starch, or as an entrée on a meatless Monday.
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This salad is amenable to any of several dressings; Balsamic, Maple, Apple Balsamic, Cilantro, Cinnamon Cilantro, or even Traditional Blue Cheese or Lighter Blue Cheese Dressing. Any of these will work, but here the recipe is set up with Cilantro Cinnamon Vinaigrette
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This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
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Tagged with: apples • Carnival squash • farro • grains • Kabocha squash • kale • mushrooms • scallions • scotch kale • winter squash
This dish is quite dramatic on the plate, especially if you have purple or multicolored carrots. If you wish, you can steam the carrots instead of roasting. Roasting and steaming help purple carrots retain color, and in the case of the purple carrots it intensifies the color. Wet cooking purple carrots washes out the color and tints every other vegetable in the pan a not pleasant shade or blurple. The earthiness of the carrot is offset by the fennel and the pesto, while roasting intensifies the sweetness of the carrots and intensifies the flavor at the same time.
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Pesto is a wonderful complement to roasted cauliflower. This recipe calls for thin shreds of carrots added to the pesto for a little hit of crunch and sweetness, but the recipe is great without the shreds if you do not have the time to prep the carrot shreds. Whatever nuts you use in the pesto would be the nuts to use to garnish this dish.
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“Condiment”? Well, it isn’t a pesto, nor is it a “salsa verde”. If you look up the word you will find this fits perfectly, as this mélange is something to give a particular flavor to, or to complement a dish. Here, the cilantro acts as a foil to the earthy sweet flavor of the roasted cauliflower, and the carrots help to point up the sweetness and adds a textural counterpoint.
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Here, cauliflower gets treated the way meat is often cooked in restaurants-started in a pan to brown and finished in the oven. Faster than roasting with deeper browning outside while the inside stays firmer. It is then “dressed” with ingredients long associated with Sicilian cooking-capers and chili flakes, and some vinegar.
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The carrot top “pesto” isn’t really that pesto-ish to my mind as there is no garlic in it, or basil, but there you have it. Roasting the carrots on sprigs of oregano will give them a lighter aroma and flavor than chopping the herbs and putting it all over the carrots, and this way the more delicate topping will come through without interference. Serving these carrots on sautéed spinach will point up the sweetness of the carrots, but is entirely optional as the carrots are fine on their own.
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