Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts
Adapted from Bon Appetit
Prep 30m; Cook 2h; Serves 6
4 medium gold beets, tops trimmed
1 1/2 lb. Brussels sprouts, halved lengthwise
1 1/4 lb. turnips, peeled, cut into eighths
6 Tbs. unsalted butter
1/3 c. shallots, minced
1/3 c. hazelnuts, finely chopped
3 Tbs. fresh thyme, chopped
3 large garlic cloves, minced
Directions: Preheat oven to 375ºF. Wrap beets in foil and bake about 1 hour and 45 minutes or until tender to the center. Cool in ice water, drain and peel. Cut each beet into eighths. Boil Brussels sprouts in salted water about 6 minutes or until crisply tender. Transfer to ice water to cool. Place turnips in boiling water for about 7 minutes or until crisply tender, drain, chill in ice water. Over medium heat melt butter and sauté shallots and hazelnuts about 7 minutes or until nuts start to begin to turn golden. Add thyme and garlic. Continue sautéing until nuts are browned. Add cooled Brussels sprouts, beets and turnips; cover and simmer until thoroughly heated, stirring occasionally. Salt and pepper to taste.
Winter Soup
Adapted from a recipe from www.theworldwidegourmet.com
This hearty flavorful soup is just the thing for a cold blustery day!
Prep 30m; Cook 1h; Serves 4
4 c. stock or broth
2 leeks, cleaned and diced
2 medium carrots, peeled and diced
2 turnips, peeled and diced
2 potatoes, peeled and diced
1 wedge of squash or pumpkin, peeled and diced
1/4 white cabbage, cut into strips
2 celery stalks, cleaned and diced
3 Tbs. butter
salt and fresh ground pepper to taste
Directions: Melt the butter in a large stockpot and cook the leeks, celery, carrot and turnip or about 10-15 minutes or until softened but not browned. Add the stock, cabbage, potatoes and squash or pumpkin and simmer for about 30-45 minutes or until everything is nice and tender, adding water if necessary. Adjust the flavor with salt and pepper, transfer to a tureen and add a knob of butter just before serving.
Roast Chicken with Potatoes, Lemons and Capers
Adapted from www.blue-kitchen.com
Roasting chicken and potatoes with lemons, rosemary and capers imparts them with tons of flavor, and your kitchen will smell amazing, too!
Prep 20m; Cook 1h 5m; Serves 4
1 chicken
salt
black pepper
2 lemons
1 fresh rosemary sprig
olive oil
12 red potatoes, cut into chunks
1 onion, roughly chopped
2 Tbs. capers
Directions: Preheat oven to 450˚F. Remove giblets from chicken and reserve for another use, if you like. Rinse chicken inside and out; pat dry with paper towels. Season the inside with salt and pepper. Slice one of the lemons in half and place in the cavity, squeezing the lemon to release some juice. Use the side of a heavy knife to smoosh the rosemary sprig, and add it to the cavity. Rub the outside of the chicken with some olive oil, and season with salt and pepper.
Lightly grease a skillet or shallow roasting dish with olive oil. Set the chicken breast-up in the pan and roast for 20 minutes. Place the potatoes in a mixing bowl and toss with olive oil, rosemary leaves, and salt and pepper. Slice the remaining lemon into thick slices and drizzle them with olive oil.
Reduce heat to 375˚F. Arrange the potatoes around the chicken. Return to the oven and roast for an additional 20 minutes. Remove the chicken from the oven and arrange the sliced lemon, onion and capers around it. Continue to roast for another 25 minutes, or until a thermometer inserted into the thickest part of the thigh (away from bone) reads 165ºF, and the juices run clear.
Transfer the chicken to a cutting board and let sit for 5 minutes before carving. Arrange the chicken and roasted vegetables, lemon and capers on a serving dish. Serve warm.
Rosemary Potato Pizza
Adapted from www.simplysogood.com
Crispy potatoes and a sauce made from white wine, lemon, and herbs top this delicious, filling pizza.
Prep 30m; Cook 20m; Serves 4
2 red potatoes, sliced
1 Tbs. olive oil
salt
pepper
5 Tbs. butter
1/4 c. shallot, minced
2 Tbs. garlic, minced
2 1/2 tsp. thyme leaves, chopped
1/3 c. white wine
1 Tbs. lemon juice
1 tsp. chicken bouillon
2 pizza crusts
2 c. mozzarella, shredded
1 1/2 tsp. rosemary
Directions: Preheat oven to 350˚F. Line a baking sheet with parchment paper, and coat with 1 tablespoon of olive oil. Arrange the sliced potatoes on the baking sheet and sprinkle with salt and pepper. Bake 20 minutes, or until the potatoes are just starting to brown. Remove from oven and set aside. Increase the oven heat to 500˚F.
Heat 1 tablespoon of the butter in a small saucepan over medium heat. Stir in the shallot, garlic, and 1 teaspoon of thyme. Cook, stirring, until golden brown. Add a pinch of salt, some pepper, the lemon juice, white wine, and chicken bouillon. Stir to combine, and cook until the liquid is reduced to 1/4 cup. Remove from heat, and stir the remaining butter 1 tablespoon at a time, whisking well after each addition.
Set the pizza crusts on lightly greased baking sheets. Spread half of the white wine sauce over each pizza crust. Top each with a layer of mozzarella, potato slices, rosemary and remaining 1 1/2 teaspoons of thyme. Bake 10-12 minutes, until the cheese is bubbling and golden.
Sweet Potato Tempeh Stew
Adapted from www.thekitchn.com
Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.
Prep 30m; Cook 40m; Serves 4
1 Tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
1 Tbs. ginger, grated
6 cardamom pods
1 tsp. coriander seeds
1/4 tsp. red pepper flakes
1/4 tsp. salt
3 c. vegetable stock
2 lb. sweet potatoes, cubed
8 oz. tempeh, cubed
1 c. yogurt
1/4 c. pumpkin seeds
Directions: Heat the olive oil over medium heat in a large, heavy stock pot. Add the onion and garlic and sauté until onion is translucent. Stir in the ginger, cardamom pods, coriander, red pepper flakes, and salt. Sauté for one more minute. Add the vegetable stock or water, then add the cubed sweet potatoes. Bring to a boil, then reduce heat to low, and simmer for 10 minutes. Add the tempeh, and simmer for 8-10 minutes, until the tempeh is cooked through and the sweet potatoes are tender.
Taste, and adjust seasonings if needed. Stir in 1/2 cup of the yogurt, then serve. Top each bowl with a dollop more of yogurt and a sprinkle of the toasted pumpkin seeds.
Crispy Potato Roast
Adapted from www.smittenkitchen.com
Similar to Hasselback potatoes, this is a knock-out side dish made up of very thinly sliced potatoes nestled in a baking dish, seasoned simply with salt and pepper and fresh thyme.
Prep 20m; Cook 1h 50m; Serves 6
3 Tbs. butter, melted
3 Tbs. olive oil
coarse salt
1/2 tsp. black pepper
4 lb. russet potatoes, thinly sliced
4 shallots, very thinly sliced
8 fresh thyme sprigs
Directions: Preheat oven to 375ºF. Combine the melted butter and olive oil together in a small bowl. Set aside. Use a sharp knife or mandoline to slice the potatoes (crosswise) very thinly. Spread about a tablespoon of the butter and oil mixture over the bottom of a baking dish. Sprinkle with a generous pinch or two of salt and the black pepper. Arrange the potato slices vertically in the dish, like dominoes. Very thinly slice the shallots, and nestle them in between the potatoes, distributing them evenly throughout the dish. Sprinkle with more salt. Bake 1 hour 15 minutes, then place the thyme sprigs on top, and bake an additional 35 minutes, or until the potatoes are cooked through and are crispy on top. Cover with foil if they are browning too quickly. Serve immediately.
Spicy Indian Cabbage and Potato Curry (Bund Gobhi Aur Aloo Ki Subzi)
Adapted from www.saveur.com
This quick curry is perfect for a weeknight. Serve with warm flatbread.
Prep 10m; Cook 35m; Serves 4
3 Tbs. canola oil
1 1/2 tsp. cumin seeds
1/2 tsp. cayenne
1/2 tsp. ground turmeric
1 serrano chile
2 bay leaves
1 red onion, chopped
1 1/2 lb. Yukon Gold potatoes, cubed
4 Roma tomatoes, chopped
1/2 green cabbage, chopped
salt
Directions: Heat the oil over medium-high heat in a large skillet with a lid. Add the cumin seeds, and cook 1-2 minutes, until they pop. Stir in the cayenne, turmeric, chile, bay leaves, and onion, and cook until the onion is tender, 3-4 minutes. Add the potatoes, tomatoes, cabbage, and a pinch of salt, and toss to combine. Cover, and cook, stirring occasionally, until the potatoes are soft, about 30 minutes. Taste and add more salt if needed. Serve hot.
Beet and Poppy Seed Muffins
Adapted from www.cannellevanille.com
These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
Prep 30m; Cook 30m; Serves 9
1 red beet
1/2 c. coconut milk
1 tsp. lemon juice
1/2 c. brown rice flour
1/2 c. almond meal
1/4 c. quinoa flour
2 tsp. poppy seeds
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 c. brown sugar
1 vanilla bean
1/4 c. coconut oil
Directions: Bring a small pot of water to a boil. Add the beet, cover, and reduce heat to medium. Cook until the beet is fork-tender. Drain and allow to cool. When cool enough to handle, peel and chop into chunks. Place in the bowl of a food processor and purée until smooth. Measure out 1/4 cup of purée and reserve the rest for another use (you can freeze it).
Preheat oven to 350˚F. Prepare a muffin pan by lining with papers or liners. Set aside. In a medium bowl, whisk together the coconut milk and lemon juice. Set aside for 5 minutes. In a large bowl, whisk together the brown rice flour, almond meal, quinoa flour, poppy seeds, baking powder, baking soda, and salt.
Add egg, brown sugar, vanilla seeds, coconut oil, and reserved beet purée to the bowl of coconut milk and lemon juice mixture. Whisk to combine. Add the wet ingredients to the dry ingredients, and whisk to combine. Scoop the batter into prepared muffin pan, and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Cheesy Vegetable Barley Bake
Adapted from American Whole Foods Cuisine by Nikki and David Goldbeck
Prep 15m; Cook 1h; Serves 6
2 Tbs. olive oil
2 cloves garlic, minced
1 c. onion, chopped
2 carrots, sliced
2 medium zucchinis, sliced
2 medium potatoes, sliced
1/2 lb. eggplant, diced
3 c. barley
1 c. tomato juice or vegetable broth
1/2 c. water
1 tsp. oregano
salt and pepper to taste
2 c. Monterey jack cheese, grated
Directions: Heat oil in large skillet and sauté onion until softened. Stir in garlic and cook a minute more. Add the rest of the vegetables and sauté, stirring occasionally about five minutes. Add barley, tomato juice, water, oregano and salt and pepper to taste. Heat to a boil, cover and simmer about ten minutes. Preheat oven to 350°F. Transfer vegetable mixture to a large, shallow baking pan and stir in half the cheese. Cover and bake 45 minutes or until vegetables and barley are tender. Top with remaining cheese and bake, uncovered, about ten minutes more to melt cheese.
Lentil Shepherd’s Pie with Parsnip and Potato Mash
Adapted from www.food52.com.
This hearty vegan main dish is perfect for a special occasion. The parsnip and potato mash is great on its own too. It also freezes well, and many of the components can be prepared ahead of time.
Prep 15m; Cook 1h 20m; Serves 6-8
2 1/2 lb. russet potatoes
6 parsnips
2/3 c. non-dairy milk
salt
black pepper
1 1/2 c. lentils
4 Tbs. olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery ribs, chopped
2 Tbs. tomato paste
1/2 lb. mushrooms, sliced
1/2 c. dry red wine
1/2 c. vegetable broth
1 tsp. dried rosemary
1/4 tsp. dried thyme
Directions: Set the potatoes and parsnips in a large pot. Cover with at least an inch of cold water, and add a generous pinch of salt. Bring to a boil, then lower heat to a simmer. Cook for 25-35 minutes, until very tender. Drain, then return to the pot (off the heat). Add 2/3 cup of milk, 2 tablespoons of the olive oil, and salt and pepper. Use a potato masher to mash until creamy, adding up to 1/3 cup more milk if needed. Cover and set aside.
Combine the lentils and 3 cups of water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to simmer and cook until the lentils are tender and all the liquid has been absorbed (30-35 minutes). Remove from heat and set aside.
In a large skillet over medium heat, heat remaining 2 tablespoons of olive oil. Add the onions and garlic and cook until the onions are golden and translucent, 8-10 minutes. Add the carrots and celery, and cook until tender, about 8 minutes. Stir in the tomato paste and cook, stirring, for 2 minutes. Stir in the mushrooms and cook for 3 minutes. Pour in the red wine and bring to a simmer. Scrape any browned bits from the bottom of the pan, and cook, stirring frequently, until the liquid has reduced by half. Add the lentils, rosemary, thyme, and 1/2 cup of vegetable broth. Simmer for 3 minutes, stirring frequently, adding more broth if needed to keep the mixture moist but not liquid-y. Season to taste with salt and pepper.
Preheat oven to 350ºF. Spread the lentil and vegetable mixture into a large baking dish in an even layer. Add the parsnip-potato mash and gently layer over the lentils. Bake 20 minutes, until the mash begins to brown. Serve hot.
