Veggies

I am the only one who eats vegetables in our family, so it’s a waste of time to do anything more than steam or  roast (which I do more and more lately, and Emma seems to be coming on board; Bruce, Mr. I-Hate-Vegetables,  is hopeless). So, when we have guests I love to experiment with greens—or make sauteed cherry tomotoes with garlic, or sauteed shredded cucumber with butter and dill (great with fish!). Since I’m not getting any inspiration from my family, please send yours! Also, I never know what to make when my friend Daryn, who’s a vegetarian, comes over—any suggestions?

Roasted Radishes

Apple-Sausage Turkey Stuffing

Garlic Mashed Potatoes

yogurtpotato Yogurt Mashed Potatoes (Reader Recipe, The Third Unconfidential Cooks’ Dinner)

dsc_01241 Ratatouille and Sausage Potpie with Cornmeal Biscuits (The Third Unconfidential Cooks’ Dinner)


okra3 Pork-Wrapped Okra

eggplant Armenian Eggplant Salad (Reader Recipe)

carrotbeets1Carrot and Beet Salad (Reader Recipe)

veggierolls

Spring Rolls with Peanut Sauce (Reader Recipe, The Second Unconfidential Cooks’ Dinner)

string_beans3

Roasted Green Beans with Lemon, Pine Nuts and Parmigiano (Reader Recipe, The First Unconfidential Cooks’ Dinner)

cauliflowergratin170x170_camilkadvisoryboardCauliflower, Proscuitto and Goat Cheese Gratin (Reader Recipe)

sproutdetail Braised Brussels Sprouts with Pancetta and Toasted Bread Crumbs (Reader Recipe)

DSC_0042Oven-Roasted Crispy Potatoes

shredded-sprouts1

Brussels Sprouts “Slaw” with Mustard Butter

brocpuree1Broccoli Puree with Ginger

bakedsprouts1Roasted Brussels Sprouts (and also Broccoli and Asparagus)

bspuree5Brussels Sprouts Puree

Responses

  1. This is great. I make certain dishes, which Allegra loves, ALL THE TIME! I will ask her what she thinks that I should include.

  2. Cauliflower, Prosciutto, and Goat Cheese Gratin

    This arrives via Martha Stewart. It goes very well with grilled skirt steak or can be eaten by itself for dinner with a salad. The better the goat cheese the better the gratin, but even with a goat cheese-like substance it tastes terrific.

    Serves 4-6

    Unsalted butter for baking dish
    2 small heads cauliflower/or one whole (about 3 pounds total) cut into 1-inch florets
    12 ounces soft goat cheese, crumbled (always a good price at Trader Joe’s)
    1/4 C fresh orange juice (1 orange)
    1/4 C homemade or low-sodium canned chicken stock, or water
    2 teaspoons chopped fresh thyme
    2 tablespoons all-purpose flour
    Salt and pepper
    3 ounces thinly sliced prosciutto (about 5 slices); coarsely chopped

    1. Preheat oven to 375. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower, cook until just tender, 4-5 minutes. Drain.

    2. Whisk together 8 ounces goat cheese, stock, thyme, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth.
    Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining goat cheese.

    3. Cover with foil and bake 30 minutes. Remove foil; bake until bubbling and just golden about 30 minutes more.
    Let cool slightly before serving.

  3. This is one of my favorites; I LOVE mushrooms, my husband hates them but they are so camouflaged in this dish that he doesn’t recognize that they are there! This never fails to get rave reviews and while it takes quite a bit of time to make, it can be prepared early in the day and then refrigerated and baked in time to be ready to serve. It’s especially great to serve with grilled pork or beef.

    Onion Gruyere Bread Pudding

    4 Tbs unsalted butter
    3 pounds (6 med) onions thinly sliced
    2 large portabello mushroom caps, diced about 1/4″ squares
    16 pieces sliced whole grain bread, crusts removed (I like Pepperidge Farm Whole Grain or 9 grain)
    1 1/2 cups Gruyere cheese, grated (I use more to cover well)
    2 cups beef broth
    1/4 cups freshly grated Parmasan cheese

    In large pan over med low heat melt 3 Tbs butter. Add onion and cook slowly sitrring often utnil soft and golden (30-40 minutes). Increase heat to medium, add diced mushrooms and cook 5-6 more minutes. Remove from heat and reserve.

    Preheat oven to 350. Grease 2.5 quart overproof dish (9×13 works) with 1 Tbs butter. Line bottom of dish with single layer of bread trim to fit entire space. Spread 1/2 onion/mushroom mix over bread, sprinkle with 1/2 of grated Gruyere. Repeat layering once more. Pour beef broth over all and let seep into minxture for 10 minutes or several hours. (If not baking at this time, cover and refrigerate until ready to bake.)

    Prior to baking top with Parmesan cheese. Bake 40-45 minutes until the top is bubbly, browned and slightly puffed. Serve immediately. It will fall as it sits but the taste remains the same.

    NOTE: I have found this calls for a bit too much broth so start with half the amount called for and adjust as you determine how much the bread will absorb. ENJOY!

  4. I can’t wait to try a number of these but first I wanted to share a side dish that could be very useful for Thanksgiving.

    Cranberry Yam Bake 350 for 30-35 minutes
    Serves 6
    4 sweet potatoes or yams baked 90 min, peeled, mashed OR
    1 – 40oz can of sweet potatoes, drained, mashed
    (I recommend this method)
    1.5 Cups fresh or frozen whole cranberries

    2/3 cup flour
    2/3 cup packed brown sugar
    2/3 cup oats
    1 teas cinnamon
    Combine these 4 ingredients and then cut in
    7Tbs cold butter

    Combine potatoes and cranberries; lightly toss
    1 1/3 cups oat mixture with potatoes and cranberries. Place in buttered casserole. Sprinkle remaining crumbs on top. Bake uncovered.
    I find it is better in a lower wider casserole than in a deep, narrower one because there is too much topping in the latter.


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