Do-ahead · Vegetable sides · Vegetable-related

Cheesy spanakopita stuffed peppers

Recipe from food blog, “Hungry Happens”

Serves 6

2 tbsp olive oil
4 scallions, diced
8 oz baby spinach, rough chop
salt and pepper to taste
2 large cloves garlic, minced
3 small bell peppers, halved
1 egg
1 cup crumbled Greek feta cheese
1/4 heaping cup grated parmesan cheese
1 tbsp breadcrumbs
1/4 cup parsley, chopped
3 tbsp dill, chopped
1½ cups shredded mozarella
chili pepper flakes to garnish

Preheat your oven to 400°F.
Spray the outside of each bell pepper halve with olive oil to coat with your hands and then transfer to a baking dish.

In a medium skillet, heat your 2 tbs olive oil on medium. Add in the scallions and stir for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the baby spinach and stir for 1 minute to just wilt – season with salt and pepper to taste.

In a large bowl, lightly beat your egg, then add in the feta, parmesan, breadcrumbs and mix to combine. Then add in the spinach mixture, dill, parsley and salt and pepper to taste. Mix to combine. Scoop this mixture into your bell pepper halves, cover the dish with aluminum foil and bake for 30 minutes.

Remove from oven and sprinkle with mozzarella and bake for another 15 minutes.

Appetizer Vegetarian · Gluten Free · Vegetable-related

Baked feta and chickpea parcel

This is such a simple and effective way to cook chickpeas in the oven. Wrapped in paper with a block of feta and plenty of olive oil, they sizzle and soak up the flavors of the thyme, lemon zest and chili. Unwrap the parcel at the table, serving it as part of a mezze spread or as a simple dinner with some flatbreads and a sharply dressed green salad.

7-8oz oz block of Greek feta
1 can of chickpeas, drained
lemon zest, from 1 lemon
1 tsp ground (preferably roasted) cumin
1/2 tsp ground coriander
1 tsp pul biber chili flakes, or other mild chili flakes
1 sprig of thyme
1 garlic clove, sliced
extra virgin olive oil
salt

Preheat the oven to 350°F/gas mark 4

Lay a sheet of foil onto a work surface, then lay two sheets of greaseproof paper in a cross shape on top. Add the feta and scatter the chickpeas on top of the cheese and around it

Scatter over the lemon zest and spices, thyme and garlic, and cover everything in a good glug of olive oil. Season the chickpeas with some salt – not too much since the feta is already very salty

Wrap the foil up around the baking paper and seal the package tightly. Place the package onto a baking tray and transfer to the oven for 20-30 minutes, or until the feta is soft and everything is piping hot

Gluten Free · Salad · Vegetable sides · Vegetable-related

Charred Broccoli Salad With Figs

A high-speed blender will give you the smoothest consistency for the broccoli-tahini purée. You can also use a food processor; the finished purée will just have more texture. This recipe makes more purée than you need, but you can use the hummus-like condiment as a dip for warm pita or raw vegetables, or as a sandwich spread.

Serves 4
2lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
½ cup labneh or whole-milk plain Greek yogurt
2 small garlic cloves, finely grated, divided
½ cup coarsely chopped dried figs (such as Turkish or Mission)
Zest of ½ lemon
3 tbsp. fresh lemon juice, divided
1 cup tahini
Small handful of mixed tender herbs (such as mint, tarragon, and/or parsley), leaves torn if large
Sumac (for serving)

Prepare a grill for high heat. Cut broccoli lengthwise into ¼”-thick planks (try to keep crown and stem attached). Toss broccoli planks with oil in a large bowl to coat; season with salt and pepper. Grill, turning occasionally, until charred all over (they’ll look burnt, and that’s a good thing) but stems are still crisp-tender, about 5 minutes; reserve bowl. (Or you can broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until well-charred on 1 side, 14–16 minutes.) Transfer broccoli back to reserved bowl and cover tightly and let sit 30 minutes to steam.

Meanwhile, whisk labneh, half of the garlic, and 2 tbsp water in a small bowl until smooth and the consistency of ranch dressing (add more water if needed). Season dressing with salt and pepper.

Cut broccoli into bite-size pieces (about 3″), separating florets from stems as you go. Coarsely chop stems and measure out 1 cup; set aside. Return remaining broccoli to bowl; add figs and 1 tbsp lemon juice. Toss to combine; season with salt and pepper. Set aside.

Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-speed blender until very smooth and the consistency of a loose hummus. Season purée with salt and pepper.

Spread ½ cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over.

Do ahead: Dressing can be made 3 days ahead. Cover and chill.

Asian flavors · Breakfast · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable-related

Sticky coconut rice cake with turmeric tomatoes

In this dish from Ixta Belfrage’s ‘Mezcla’ cookbook, sticky coconut rice cakes are served with a delicious turmeric tomato sauce

Notes
I use Thai Taste brand sticky rice, which doesn’t need to be soaked. If you’re using another brand, check the instructions on the side of the packet, as the rice may need to be soaked overnight.
Make ahead
Both parts of the dish can be made the day before and reheated in a warm oven.

SERVES 4

FOR THE RICE CAKE
400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained (see notes above)
400g tin of full-fat coconut milk (at least 70% coconut extract)
250g water
2 small cloves of garlic, finely grated/crushed
2 tsp finely grated fresh ginger
2 spring onions(scallions), very finely chopped
1 1/2 tsp fine salt

FOR THE TURMERIC TOMATOES
400g sweet, ripe cherry tomatoes
15g fresh ginger, peeled and julienned
15g fresh coriander (cilantro), stalks and leaves
3 cloves of garlic, peeled
70g olive oil
2 tsp maple syrup or honey
1⁄2 tsp ground turmeric
1 1⁄4 tsp cumin seeds
1⁄2 tsp fine salt

TO SERVE
2 spring onions, finely sliced
5g fresh coriander
1 lime, cut into wedges

Preheat the oven to 230°C fan/250°C/475F. Line a 23 x 23cm baking tin (or a similar- sized ovenproof dish) with non-stick parchment paper.

Whisk all the ingredients for the rice cake together, making sure to get rid of any lumps of coconut milk. Pour into the prepared tin and flatten the top.

For the tomatoes, put all the ingredients into an ovenproof dish that’s just big enough for them all to fit snugly in a single layer.

Put both dishes in the oven – the tomatoes on the top shelf and the rice on the bottom shelf (or preferably both on the top shelf, if they’ll fit). Bake for 30 minutes. The tomatoes should be soft and slightly charred and the rice should be cooked through and golden-brown on top.

Remove both dishes from the oven. Cover the tomatoes to keep them warm. Leave the rice to rest for 20 minutes. Turn the oven grill to its highest setting.

After 20 minutes, lift the rice cake on to a flat baking tray lined with the paper. Tear away any overhanging parchment that could burn under the grill. Grill for 5–8 minutes near the top of the oven, or until the rice is crisp and golden- brown on top.
All grills are different so this could take more or less time. If you have a blowtorch, use it to crisp up and lightly char the surface a little more.

Leave to cool for 5 minutes before slicing into squares. Serve with the warm tomatoes and garnish with the spring onions (scallions), coriander (cilantro) and lime wedges.

Holiday Food · Vegetable-related

Curried cauliflower cheese filo pie

Another beauty from Yotam Ottolenghi and the OTK
Serves 4 generously

1 large cauliflower, trimmed and cut into bite-size florets (700g)
2 tsp mild curry powder
3 tbsp olive oil
100g unsalted butter, 50g cut into roughly 3cm cubes and 50g melted
75g plain flour
675ml whole milk
2 garlic cloves, crushed
1 1/2 tbsp English mustard
150g mature cheddar, roughly grated
6 sheets of good-quality filo pastry (we use feuilles de filo)
salt and black pepper
1 tbsp roughly chopped parsley, to serve
1 1/2tsp lemon zest, to serve

1. Preheat the oven to 180°C fan. Line the bottom and sides of a 23cm springform cake tin with baking parchment.

2. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan.

3. Meanwhile, make the béchamel. Put the cubed butter into a medium saucepan on a medium-high heat and, once melted, whisk in the flour and cook for 1–2 minutes – it should start to smell nutty (like popcorn). Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps, until incorporated and the sauce is smooth. Cook, whisking often, for about 7 minutes, until thickened slightly. Off the heat, stir in the garlic, mustard, cheese and 1⁄4 teaspoon of salt until the cheese has melted.

4. Keep your filo sheets under a damp tea towel to prevent them from drying out. In a bowl, combine the melted butter and the remaining 11⁄2 tablespoons of oil and keep to one side.

5. Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating
it slightly so the overhang drapes over the sides at a different angle. Do this with all six sheets.

6. Spoon half the béchamel into the base and top with the roasted cauliflower florets. Spoon over the remaining béchamel, then crimp up the overhang so that it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.

7. Brush the top of the filo border with the remaining butter mixture, then transfer the tin to a baking tray and bake for 30 minutes.

8. Using a tea towel to help you, carefully release the outer circle of the springform tin and return the pie to the oven for another 20–25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes.

9. Top the pie with the parsley and lemon zest and serve warm.

Gluten Free · Salad · Vegetable-related

Shaved Zucchini Salad with Spicy Almonds & Parmesan

A lovely recipe from food blog “The Original Dish” and a great way to use up your zucchini surplus!

Serves 4-6

1 ½ lbs zucchini (about 3 medium)
¼ cup olive oil
½ cup slivered almonds
4 large garlic cloves, grated
1 tsp lemon zest
1 tsp smoked paprika
½ tsp crushed red pepper
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
¼ cup freshly shaved parmesan cheese

Use a peeler to peel the zucchini into thin strands, working your way down and around each one until you reach the core of seeds. Add the shaved zucchini to a mixing bowl and discard the core.
Heat a 10” skillet over medium heat. Add the olive oil. Once hot, add the almonds. Cook for a minute or so until fragrant, stirring often.

Stir in the garlic, lemon zest, smoked paprika, and crushed red pepper. Allow to cook for about 30 seconds or so (watch closely so the garlic doesn’t burn).
Turn off the heat and stir in the lemon juice. Allow the dressing to cool for a couple of minutes and then pour it over the zucchini. Add the parsley and dill. Toss well and let sit for about 10 minutes or so to marinate.

Plate the zucchini salad with all of the dressing poured over top. Garnish with the shaved parmesan and any extra herbs.

Baking · Do-ahead · Vegetable sides · Vegetable-related

Fennel, corn and cherry tomato gratin

You can have this assembled well in advance and put in the oven at the last minute.
Seres 6-8

Crumble:
3/4 cup all-purpose flour
2 1/2 tbsp. sugar
2 tbsp. cold unsalted butter, cut into small cubes
4 oz. freshly grated parmesan cheese

Gratin:
2 1/4 lb. (about 1 large or 2 small) fennel bulbs, cut into pieces about of 1/2 to 1 inch
Kernels from 1 ear of corn (about 1 cup)
3 tbsp. extra-virgin olive oil
1 tbsp. fresh thyme leaves + some extra thyme sprigs
3 garlic cloves, crushed
1/2 tbsp. sea salt (reduced from the recipe’s 1 tbsp.)
1 tsp. freshly ground black pepper
1 cup heavy cream
11 oz. (about 1 1/2 cups) cherry tomatoes.
2 tsp. chopped flat-leaf parsley

1. Preheat oven to 400 F.

2. Make the crumble: combine the flour, sugar and butter in a medium bowl and mix together with your hands until the mixture has a uniform crumb texture (don’t over mix or it will become dough-like). Stir in the grated parmesan cheese.

3. Assemble the gratin: in a large bowl, combine the fennel, corn, olive oil, thyme, garlic, salt and pepper and toss together.
Transfer mixture to a 9 x 13 baking dish. Pour the cream evenly over the mixture then spread the crumble evenly over the top. Cover the baking dish with aluminum foil and bake for 45 minutes.

4. Remove the aluminum foil and scatter the cherry tomatoes and a few thyme sprigs over the top of the gratin.
Return the dish to the oven and bake for another 15 minutes until the fennel is soft, the top of the gratin is lightly golden and the tomatoes have shriveled a bit.
Sprinkle over the chopped parsley and serve hot or warm

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable sides · Vegetable-related

Greek-style stuffed tomatoes

Serves 4

1/2 cup/ 100g wholegrain rice
1lb 5oz/600g medium-large tomatoes
½ red onion, finely chopped
5 tbsp extra virgin olive oil
2 small zucchini (about 100g), finely diced
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp shredded mint leaves
2 oregano sprigs, leaves chopped

Preheat the oven to 325F/160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a pitcher, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.

Fry the onion in 2 tbsp oil in a pan over a low-medium heat, stirring, for 5 minutes. Add the zucchini, turn the heat up slightly and cook for 5 minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.

Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle with the remaining 3 tbsp oil and bake for 1 hour, until very tender and the rice is cooked through.
Serve with a green salad, if liked.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Vegan · Vegetable sides · Vegetable-related

Cauliflower steaks with onion & cashew sauce

Pan-frying brings out cauli’s sweeter side and really elevates this everyday vegetable

Serves 2, but wouldn’t be hard to augment

6 tbsp sunflower oil
1 large onion, thinly sliced
2oz cashew nuts
1 cauliflower
1 red chili, roughly chopped
1 tbsp tomato purée
½ tsp salt
½ tsp caster sugar
½ tsp garam masala
1oz pack cilantro, leaves only

Heat 4 tbsp oil in a pan and add the onion and cashews. Cook over a medium heat for 10-12 minutes until golden. Transfer the cooked onion mixture to a sieve and sit over a bowl for 10 minutes to drain any excess oil; reserve both.

Meanwhile, cut the cauliflower through the root to make 2 slices, about 1/2 inch thick, from the middle of the cauliflower (save the smaller florets and cauliflower leaves for another dish). Heat the remaining 2 tbsp oil in a large frying pan and cook the cauliflower steaks over a medium heat for 6-7 minutes on each side, until golden and tender.

Transfer ½ of the onion mixture to a blender with the chili, tomato purée, salt, sugar, garam masala and 50ml water, plus 1 tbsp of the onion oil.
Whizz to a smooth purée. Serve the cauliflower steaks topped with the purée, extra onion mixture and a scattering of cilantro leaves. This is great served with roasted fish, couscous or salad

Appetizer Vegetarian · Gluten Free · lentils · Vegetable sides · Vegetable-related

Ottolenghi’s puy lentil and eggplant stew

From Ottolenghi’s wonderful book, “Simple”

Serves 4 as a starter and 2 as a main course

3 tbsp olive oil, plus a little extra to serve
3 garlic cloves, finely sliced
1 large red onion, finely chopped (160g)
½ tbsp picked thyme leaves
2 small eggplants, cut into chunks, about 5 x 2cm (420g)
200g cherry tomatoes
180g puy lentils
500ml vegetable stock
80ml dry white wine
100g crème fraîche
1 tsp urfa chili flakes (or ½ tsp regular chili flakes)
2 tsp picked oregano leaves
Salt and black pepper

Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 min, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

Place the eggplants and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for 10 min, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 min, until the lentils are soft but still retain a bite.

Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chili flakes and oregano on top.