Slow-Roasted Celery
This unexpected side dish is sure to be a new favorite.
Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.
3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.
4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.
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Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Ingredients:
1 winter squash of your choice
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
Sea salt
Method:
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
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Bratwurst with Caramelized Onions, Leeks & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
Ingredients:
4 bratwurst links
2 yellow onions, peeled and sliced into half-rings
2 leeks, trimmed of root and dark green ends and thinly-sliced
2 sweet peppers, seeded and sliced
2 tablespoons butter
Method:
1. In a large sauté pan, melt the butter and then add the onions, leeks and peppers, cooking over low heat until all the onions and leeks are caramelized and the peppers are tender, about 20 minutes.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. To serve, pile the bratwurst atop the caramelized veggies and serve with sauerkraut and mustard on the side.
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Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with a fried duck egg.
Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!
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Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Ingredients:
1½ pounds carrots, peeled and cut into 3-inch-long sticks
2 fennel bulbs, trimmed, cored and cut into ⅛-inch thick slices
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon honey
Zest of 1 orange
½ teaspoon fennel seeds
¼ cup water
¼ cup orange juice
2 tablespoons fennel fronds, chopped
Sea salt and fresh ground pepper
Method:
1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften.
2. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
3. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing occasionally. Transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.
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Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.
Ingredients:
1 bunch carrots, peeled and stems discarded
1 (1½ -inch) piece fresh ginger, peeled and finely chopped
1 tablespoon maple syrup
1 tablespoon olive oil
Zest of 1 lime
Sea salt
Method:
1. Preheat oven to 300°.
2. Add the ginger, syrup, lime zest and salt to a small bowl. Adjust seasonings to taste. Beat with a fork or whisk to mix well.
3. Arrange the carrots in a roasting pan. Pour the ginger-oil mixture over them, tossing the carrots to coat them well. Bake until tender when pierced with a fork, about 1 hour and 15 minutes. Wonderful served hot, at room temperature and even cold.
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Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.
Ingredients:
1 head Puntarelle chicory, trimmed of root end and then with greens thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tablespoons high-quality olive oil
3 tablespoons red or white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Place the Puntarelle into a bowl of ice water and let sit for 1 hour.
2. Meanwhile, finely chop and smash anchovies and garlic to make a paste, then whisk in the olive oil and vinegar to make a smooth dressing. Season with salt and pepper.
3. Drain Puntarelle and pat dry, then toss with dressing. Serve immediately.
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Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Ingredients:
1 bunch broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper
Method:
1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.
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Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)
Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
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Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.
Ingredients:
2 heirloom tomatoes, thickly-sliced into rings
2 zucchini, sliced into long, thick wedges
1 Walla Walla sweet onions, peeled and thickly-sliced into rings
2 fennel bulbs, trimmed of green ends and thickly-sliced into rings
Olive oil
Sea salt and fresh ground pepper
Focaccia bread loaf
Lemon-Herb Mayonnaise (see recipe)
Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.
2. Arrange the vegetables on the grill grate and cook 3-4 minutes per side, until all the veggies are softened and slightly charred. Remove and set aside.
3. Cut a loaf of focaccia in half lengthwise, and spread both sides with the Lemon-Herb Mayonnaise. Layer on the tomatoes, zucchini slices, fennel and onions rings on one side, season with a pinch of salt and pepper, then top with the other bread half. Cut into wedges and serve.
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