Roasted Parsnips & Sweet Potatoes with Olive Dressing

2 lbs. parsnips, peeled, thin ends trimmed, halved or quartered lengthwise (depending on thickness)

5 T. extra virgin olive oil, divided

Kosher salt

2 lbs. sweet potatoes, peeled, ends trimmed, cut lengthwise into wedges

3 T. fresh lemon juice

1/2 small shallot, finely chopped

1 small clove garlic, finely chopped

1/2 c. pitted black, green, or kalamata olives (or a combination), roughly chopped

1/2 c. loosely packed fresh mint leaves, roughly chopped

1/2 c. fresh cilantro, roughly chopped

Heat oven to 375 degrees.

On a large rimmed baking sheet, toss parsnips with 1 T. olive oil and 1 t. salt. Arrange in a single layer and roast 10 min.

Meanwhile, on second baking sheet, toss sweet potatoes with 1 T. olive oil and 1 t. salt. Arrange in a single layer.

Toss parsnips, return to oven along with potatoes, and roast, stirring vegetables after 25 min. Roast until golden brown and tender, 40-50 min. total.

While vegetables roast, combine lemon juice, shallot, garlic, and remaining 3 T. olive oil in a small bowl. Stir in olives.

When ready to serve, transfer vegetables to a platter and spoon dressing on top. Sprinkle with mint and cilantro. Serve warm or at room temperature.

Serves 10.

Adapted from WomansDay.com, Nov. 2021. 

Vegetarian Samosa-Style Potpies

 3-1/2 T. vegetable oil

1 medium red onion, diced

2 t. garam masala

1/2 t. curry powder

1 t. kosher salt

1/8—1/4 t. cayenne pepper

2 large garlic cloves, minced

1 half-inch piece of ginger, peeled and minced

1 large Russet potato, cut into 1/2-inch cubes

1 medium carrot, peeled and diced

1-1/4 c. vegetable stock

Butter, for greasing ramekins (use 6 8-oz. or 4 12-oz. oven-safe ramekins)

1 sheet frozen puff pastry, thawed

3/4 c. frozen peas

1-1/2 T. lemon juice

Milk, for brushing crust

Preheat oven to 425°. 

Set a large skillet over medium heat and add the oil, onion, garam masala, curry powder, salt, and cayenne pepper. Sauté until just translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, then add the potato, carrot, and vegetable stock. Cover and simmer over medium-low heat for 10 minutes.

Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it’s large enough to cut out pastry “lids” for each of the ramekins. The lids should be the same diameter as the ramekins.

After 10 minutes of simmering, add the peas and lemon juice to the potato mixture. Simmer on medium-low heat, stirring, until most of the liquid is evaporated, 2 to 4 minutes. Remove from heat, then divide the filling among the prepared ramekins. Top each with a circle of puff pastry and brush with milk. Transfer the baking sheet with ramekins to the oven and bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm.

Makes 4 or 6 potpies, depending on ramekin size.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 46.

Roasted Mushroom Enchilada Filling

1 large yellow onion
1-1/2 lbs. mixed fresh mushrooms, quartered (about 6 c.)
1/4 c. olive oil
3/4 t. kosher salt

Preheat oven to 450 degrees with racks in upper and lower thirds. Thinly slice half of onion (reserve other half for another use).

Toss sliced onion, mushrooms, olive oil, and salt in a large bowl. Divide mushroom mixture between two baking sheets and spread in an even layer. Roast for 20 minutes. Stir and continue roasting until golden brown, 5-10 minutes.

Use mushroom mixture to fill enchiladas per usual recipe.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101.

Roasted Cauliflower with Golden Raisins

1 head cauliflower, cut into small florets
2-1/2 T. extra-virgin olive oil, divided
1 T. white balsamic vinegar
Salt and freshly ground pepper
2 T. golden raisins
1/4 c. freshly grated Pecorino Romano cheese
1 T. chopped fresh parsley

Preheat oven to 375 degrees. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 T. of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 T. olive oil. Add raisins and cook over moderate heat, tossing, until hot, about 1 minute. Add the raisins to the cauliflower, sprinkle with cheese and parsley, and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258. 

Moroccan Carrots

4 medium carrots, thinly sliced
1 c. fresh orange juice
1/4 c. water
1/2 t. ground coriander
1/2 t. cumin
1/4 t. cinnamon
Large pinch of sugar
1 T. unsalted butter
Salt

In a medium saucepan of boiling salted water, cook carrots for 1 minute. Drain.

In a large skillet, combine carrots with orange juice, water, coriander, cumin, and cinnamon; simmer over moderate heat, stirring occasionally, until just tender, about 10 minutes. Remove skillet from heat and stir in sugar and butter. Season with salt and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258. 

Broccoli & Cauliflower Gratin

4 T. (1/2 stick) unsalted butter, plus more for dish
1 medium head cauliflower (about 2 lbs.), cored and sliced 1/4" thick
1 large head broccoli (about 1-1/2 lbs.), trimmed and sliced 1/4" thick
6 T. all-purpose flour
3 c. whole milk
1/4 t. freshly grated nutmeg
8 oz. Gruyere cheese, grated (about 2 c.), divided
Kosher salt and freshly ground pepper

Preheat oven to 375 degrees. Butter a shallow 3-qt. baking dish. Arrange cauliflower and broccoli in the prepared dish.

Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3-4 min. Remove from heat and stir in nutmeg and 1-1/4 c. cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 c. cheese.

Cover loosely with aluminum foil and bake for 15 min. Remove foil; bake until vegetables are tender and the top is golden brown, 20-25 min. Let stand 10 min. before serving.

Makes 8-10 servings.

Adapted from County Living magazine, Nov. 2019, p. 103. 

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Classic Potato Salad

4 lbs. russet potatoes, peeled and cut into 1" cubes
2 T. kosher salt
2 T. apple cider vinegar
2 c. mayonnaise
1/2 c. chopped red onion
1/2 c. chopped celery
3 T. packed chopped fresh dill
2-1/2 T. stone ground mustard
1-1/2 t. ground black pepper
3-1/2 t. kosher salt
1 T. apple cider vinegar
6 hard-cooked eggs, peeled and roughly chopped
Fresh dill for garnish

In a large stockpot, bring potatoes, 2 T. salt, 2 T. vinegar, and water to cover by 1" to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10-12 minutes. Drain and let cool completely.

In a large bowl, stir together mayonnaise, onion, celery, dill, mustard, pepper, 3-1/2 t. salt, and 1 T. vinegar. Gently fold in potatoes and eggs. Serve immediately, or cover and chill until ready to serve. Garnish will dill just before serving.

Makes 8-10 servings.

Adapted from Taste of the South magazine, May/June 2019, p. 27. 

Lemon-Feta Green Beans

12 oz. haricots verts
1/4 c. water
6 t. olive oil, divided
2 lemons
1 T. capers, drained and chopped
2 T. crumbled feta cheese
2 T. chopped fresh chives
1/4 t. black pepper

Combine haricots verts and water in a large microwavable bowl; cover and microwave on high for 5 minutes. Drain, set aside, and keep warm.

Heat 1 t. olive oil in a large skillet over medium-high heat. Halve lemons and cook, cut sides down, until lightly charred, about 2 minutes. Remove from heat and set aside.

Combine 5 t. olive oil, capers, and haricots verts in skillet. Squeeze lemons over mixture; toss to coat. Sprinkle with feta, chives, and pepper. 

Serves 4.

Adapted from Cooking Light magazine, Dec. 2018, p. 42.    

Maple-Glazed Brussels Sprouts

7 slices thick-cut bacon, chopped (or vegetarian substitute)
3 lbs. Brussels sprouts, trimmed and halved
Kosher salt
2 large shallots, thinly sliced
1/4 c. pure maple syrup
2 T. red wine vinegar
1/4 t. cayenne pepper

Cook bacon or vegetarian substitute and set aside. If using bacon, strain drippings and reserve.

Add 3/4 c. water to a pot and bring to a simmer. Add Brussels sprouts and 1/2 t. salt and cook, covered, shaking pot often, until barely tender, 4-6 min.

Uncover and turn heat to medium-high. Add 2 T. reserved drippings or oil, if not using bacon, then shallots, and cook, tossing occasionally, until Brussels sprouts are golden brown, 2-3 min.

Add maple syrup, vinegar, and cayenne pepper, and cook, tossing occasionally, until glazed, about 2 min. Toss with reserved bacon or substitute and serve immediately.

Serves 8.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 135. 

Roasted Root Vegetables with Balsamic-Maple Glaze

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

Quick Potato & Kale Skillet

Boiled potatoes
Splash of olive oil
2 handfuls torn kale
Cheddar or mozzarella cheese, shredded

Break up cooked potatoes. Cook in a hot skillet with oil until golden. Mix in kale. Top with cheese. Broil until melted and bubbly.

Adapted from Real Simple magazine, Sept. 2018, p. 38.

Rustic Italian Minestrone

8 c. low-sodium vegetable stock
1 15-oz. can diced tomatoes
2 c. chopped vegetables (carrots, celery, onions, zucchini, etc.)
1 t. dried oregano (or 1 T. fresh)
1 t. dried basil (or 1 T. fresh)
Freshly ground black pepper
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1/2 c. uncooked ditalini pasta

Combine stock, diced tomatoes, vegetables, oregano, basil, pepper, kidney beans, and cannellini beans in slow cooker. Cook on low for 7 hours.

Add pasta and cook on high until tender, about 30 minutes.

Adapted from DASH Diet for Dummies, p. 205. 

Mushroom & Potato Casserole

1 lb. potatoes
1/2 lb. mushrooms
Butter
1 garlic clove, chopped
Salt and pepper
2/3 c. light cream
2/3 c. heavy cream
1/4 c. water
1/4 c. grated Parmesan cheese

Peel the potatoes and slice thinly. Slice the mushrooms thicker than the potatoes. Using lots of butter, grease a 1-1/2-qt. baking dish. Sprinkle the garlic on the bottom.

Arrange half the potato slices in overlapping rows on the bottom of the dish. Season with salt and pepper. Arrange the mushrooms on top of them and season with salt and pepper. Top it off with a layer of potatoes.

Stir together the light cream, heavy cream, and water. Pour on top. Sprinkle with the Parmesan cheese and dot with more butter.

Bake for about 1 hour at 350 degrees, or until potatoes are tender and the top is crisp. Remove from the oven and let stand 5-10 minutes. Serve at once.

Serves 4.

Adapted from The Nine Seasons Cookbook, p. 30.

Garlicky Mashed Potatoes

5 large potatoes, washed, peeled, and diced
14-16 cloves garlic, peeled
2 T. vegan butter or margarine
3/4-1 c. unsweetened soy milk
Salt and pepper to taste

Place potatoes and garlic cloves in a large pot and cover with water. Bring to a boil and cook for 20 minutes.

Drain and place in a bowl. Add margarine and milk, and mash until smooth. Season with salt and pepper. Serve hot.

Makes 4-5 servings.

Adapted from Vegan Holiday Survival Guide, p. 2.

Balsamic-Glazed Parsnips

6-7 parsnips (about 2 lbs.), peeled and thinly sliced on the diagonal
1/2 c. vegetable broth
1/4 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 T. soy sauce

Combine parsnips, broth, oil, vinegar, and soy sauce in a large nonreactive skillet or Dutch oven. Bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the parsnips are tender-crisp, 20-30 minutes. The parsnips will absorb the liquid and become glazed. Serve hot.

Serves 4-6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 429.

Mapled Parsnips

1-1/2 lbs. parsnips, peeled and cut into 2" chunks (about 5 c.)
2 T. butter
Salt and freshly ground black pepper
Pinch of nutmeg
Pure maple syrup

Place parsnips in a steamer basket and steam over boiling water until tender, 10-20 minutes. Reserve the water.

Puree in a food processor, adding the butter and as much of the water as needed to make a smooth puree.

Transfer to a saucepan. Season with salt, pepper, and nutmeg. Add maple syrup. Reheat over medium heat until hot, stirring occasionally. Serve hot.

Serves 4-6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 428. 

Garlic- & Cheese-Crumbed Cauliflower

1 large head cauliflower, broken into florets
1/4 c. butter, plus extra for greasing
2 garlic cloves, minced
2 T. minced fresh parsley
1 c. fresh bread crumbs*
1/2 c. grated Gruyere cheese
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the cauliflower and boil until tender, about 6 minutes. Drain well.

Preheat the oven to 375 degrees. Grease a 1-1/2-qt. baking dish with butter.

Melt the butter into a small saucepan over medium heat. Add the garlic and parsley and simmer just until fragrant, about 2 minutes.

Toss together the bread crumbs, cheese, and salt and pepper to taste in a small bowl.

Arrange the cauliflower in the prepared baking dish. Top with the crumb mixture. Drizzle the butter and garlic mixture over the top. Bake for about 15 minutes, until the cauliflower is hot and the crumbs are golden. Serve hot.

*Whirl 2-3 slices of whole wheat sandwich bread in a food processor to make 1 c. fresh bread crumbs.

Serves 2-4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 373.

Maple-Roasted Carrots

1 lb. carrots, cut into thin 3" spears
1 T. canola oil, plus extra for greasing the baking sheet
Salt
1 T. butter
2 T. pure maple syrup
Chopped fresh parsley or cilantro, for garnish

Preheat the oven to 425 degrees. Lightly oil a baking sheet just large enough to hold the carrots in a single layer.

Put the carrots on the baking sheet. Drizzle with the oil and toss to coat. Arrange in a single layer.

Roast for about 15 minutes. Meanwhile, melt the butter in the maple syrup on top of the stove or in a microwave.

Drizzle the maple syrup mixture over the carrots. With a metal spatula, turn the carrots over. Roast for another 5-10 minutes, until the carrots are lightly browned and easily pierced with a fork. Stir with the spatula to coat the carrots with the glaze on the bottom of the pan and transfer to a serving dish.

Garnish with parsley or cilantro, and serve hot.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 364. 

Swiss Chard Gratin

2 lbs. (12-16 stems with leaves) ruby, green, or rainbow chard, stems sliced and leaves cut into 1" ribbons
4 T. butter, plus extra for greasing dish
1 onion, halved and sliced
1/4 c. unbleached all-purpose flour
2 c. milk
1 c. grated Gruyere cheese
Salt and freshly ground black pepper
1/4 c. dried bread crumbs

Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for 1 minute. Drain well.

Preheat the oven to 350 degrees. Grease a 1-1/2-qt. casserole or 9 x 13" baking dish with butter.

Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard.

Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on the top.

Bake for 25-25 minutes, until the sauce is bubbling and the top is browned. Serve hot.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 164.