Roasted Broccoli di Cicco
This sweet, tender heirloom broccoli variety is excellent roasted with a just touch of butter, garlic and parmesan cheese.
Ingredients:
1 pound fresh Broccoli di Cicco
4 tablespoons butter
3 cloves garlic, crushed
¼ cup parmesan cheese
Sea salt and fresh ground pepper
Method:
1. Pre-heat oven to 450°. Place butter in glass roasting dish and warm in oven.
2. Rinse broccoli in the sink. (Do not dry as the moisture on the broccoli will help steam it in the oven.) Once the butter has melted in the dish toss in the broccoli and add garlic and salt and pepper to taste. Cover dish with foil or baking sheet.
3. Roast in oven for 20 minutes. Depending on the size you may need to adjust the time accordingly. It should be tender yet still hold its shape.
4. Top with lots of freshly grated Parmesan and broil on high heat in oven for a couple minutes.
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Roasted Carrots with Dill
This fail-safe recipe from The Barefoot Contessa’s Ina Garten will wow time and time again.
Ingredients:
12 carrots
3 tablespoons good olive oil
2 tablespoons minced fresh dill or parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)
2. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
3. Toss the carrots with minced dill or parsley, season to taste, and serve.
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Greek Potatoes with Lemon Vinaigrette
Tossed with a light, lemony vinaigrette, these potatoes travel well and are best served at room temperature.
Ingredients:
3 pounds baby Yukon Gold potatoes, cut into wedges
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss potatoes with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide potatoes equally among plates. Drizzle some of the reserved lemon vinaigrette over potatoes before serving.
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Braised Cabbage with Vinegar
This Bon Appetit recipe enhances the flavors of fresh red cabbage with caraway seeds, garlic and chopped onion.
Ingredients:
¼ cup extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, peeled, crushed
2 ½ pounds red cabbage, quartered, cut crosswise into 1/2-inch strips
½ teaspoon caraway seeds
1 ½ cups low-salt chicken broth
3 tablespoons red wine vinegar
Method:
1. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes.
2. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar.
3. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
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Italian-Style Cabbage Salad
Kissed with parsley, drained capers and garlic, this Italian-style salad makes for an excellent side dish, or main course at lunch.
Ingredients:
8 cups thinly sliced red cabbage (about 1/2 large head)
¼ cup chopped Italian parsley
2 tablespoons drained capers
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic
Method:
1. Combine red cabbage, parsley and capers in large bowl.
2.Whisk oil, vinegar, 2 tablespoons water and garlic in small bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover and refrigerate.)
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Campanelle Pasta with Sausage & Beans
Flavorful with hints of red pepper flakes, fresh parsley and basil, this dish is a great centerpiece to a supper of salad, bread and pasta.
Ingredients:
1 head of garlic, plus 2 garlic cloves, thinly sliced
2 tablespoons olive oil
½ pound fresh sweet Italian sausage
½ cup thinly sliced shallots
â…› teaspoon dried hot red pepper flakes
1 (14-oz) can diced tomatoes in juice, drained
1 (15- to 19-oz) can small white beans, drained and rinsed
2 cups chicken stock or broth
1 pound campanelle (bell-shaped) pasta
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh basil
¼ cup finely grated Pecorino Romano
Method:
1. Preheat oven to 400°. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash into a paste with a fork.
2. Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
3. Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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Peas with Spring Onions, Lettuce & Herbs
This side dish from Chez Panisse Vegetables by Alice Waters is bursting with the bright flavors of spring.
Ingredients:
1 pound shelled sweet peas
1 head of fresh lettuce, torn
1 cup spring onions, chopped
2 tablespoons butter
Thyme sprig and fresh chives
Method:
1. In a saucepan, gently stew onions and lettuce leaves in a tablespoon each of butter and water, plus a sprig of thyme, until onions begin to soften.
2. Add shelled peas and cook until just tender. Season with salt and pepper and finish with a little butter and finely-chopped chives.
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Braised Red Cabbage
This French dish courtesy of Le Cordon Bleu Complete Cook is an excellent accompaniment to roast pork or game. The trick here is the slow-cooking process, which produces a wonderful texture and result.
Ingredients:
1 head red cabbage
3 tablespoons unsalted butter
1 onion, sliced
2 cooking apples
2 ½ tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons all-purpose flour
Method:
1. Preheat oven to 350°. Quarter cabbage, cut out and discard core and shred the rest finely. Put cabbage in large sauce pan of boiling salted water; bring back to a boil and drain.
2. Melt 1 tablespoon of butter in a large casserole dish or Dutch oven, add the onion, cover and cook until translucent. Peel, quarter and slice apples thinly before adding to pot. Cook for a few minutes, then remove mixture.
3. Add cabbage to dish, layering with onion and apple mixture and sprinkling with the vinegar, sugar and 2 tablespoons water. Season to taste. Cover with thickly-buttered parchment paper and lid, bake for 1 ½ hours, stirring occasionally, until very tender.
4. Soften remaining butter in a bowl and mix in flour. Push cabbage to one side of pan, revealing liquid at bottom. Add a quarter of butter-flour mixture and stir in (liquid will thicken slightly). Push cabbage to other side of pot and repeat. Toss together, and only add more butter-flour mix if any watery liquid is still present. Season to taste with additional sugar and vinegar as needed.
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Homemade Granola
Marge Granola owner Megan Gordon shares her tips and tricks for creating your own scrumptious batch of granola.
Ingredients:
3 cups old-fashioned rolled oats
2 to 2 ½ cups your choice of nuts and seeds*
1 ½ teaspoons kosher salt
¼ teaspoon cinnamon
½ teaspoon cardamom
½ cup oil, such as olive oil
½ cup + 1 tablespoon liquid sweetener, such as honey or maple syrup
¾ teaspoon vanilla
¾ cups dried fruits, chopped
* Note: Nuts that are already roasted should go in at the end after the granola is baked so as not to burn.
Method:
1. Preheat the oven to 350°F. Mix the oats and any untoasted nuts or seeds together in a large bowl. Stir to combine.
2. Add salt, cinnamon, and cardamom and stir thoroughly to combine, then stir in the oil, sweetener, and vanilla.
3. Turn the granola out onto a parchment-lined sheet pan and bake for about 40 minutes, or until the mixture is light brown and toasty. Stir every 15 minutes or so for an even color and to make sure the granola is cooking evenly. (If using coconut, add in the last 15 minutes of baking.)
4. Roughly chop any dried fruits and roasted nuts being added after baking. Remove from the oven and add the chopped dried fruits and any roasted nuts at this time. Stir to combine. Let cool before enjoying and store in an airtight container for fresh granola up to 7 to 10 days.
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