Category: Vegetable-related

Do-ahead · Vegetable sides · Vegetable-related

Creamy Tuscan white bean skillet

BelindaLeave a comment

This is a delicious vegetarian one-pot dish ready in under 30 minutes, and perfect served with crusty bread to mop everything up.

Serves 4

1-2 tbsp oil (from the sun-dried tomato jar)
2 shallots or 1 onion, diced
2 cloves of garlic
8 sun-dried tomatoes, diced
2 heaped tbsp tomato paste
4 cloves crushed garlic
2 tsp dried oregano
1 tbsp fresh rosemary, chopped fine
Salt & pepper, to taste
250ml vegetable stock
250ml heavy cream
50 -75g grated fresh parmesan cheese
2x 400g cans cannellini beans, drained
1x 400g can artichoke quarters, drained and chopped
1 big handful fresh basil (at least 70g)
1 cup at least (125g) baby spinach, chopped roughly

Heat your oil in a pan, then add the diced onions/shallots and saute for 7-8 minutes. Add the garlic for another minute, followed by the sun-dried tomatoes and tomato paste.
Stir the sun-dried tomato into the onions and garlic, then add the seasonings.
Stir everything together, then pour in the vegetable stock and the cannellini beans and artichokes.
Allow everything to simmer for a further 5-10 minutes on low heat until the sauce has thickened.
Add the chopped spinach and stir it into the sauce until wilted.
Finally, swirl in the cream, add the grated cheese, season well to taste, and scatter over the shredded basil.
Serve with crusty bread to mop up the sauce!

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Do-ahead · Holiday Food · Vegetable-related · Vegetarian pasta

Winter squash and spinach pasta bake

Belinda

Throw everything raw (including the pasta) into the bowl and cook! Recipe from “Smitten Kitchen”


“This is not a usual pasta bake. We do not boil the noodles. We do not make or buy a sauce. We do not roast the winter squash or even sauté the greens. We throw every single ingredient raw into a big bowl for mixing and pour that into a parchment-slung springform (or equivalently-sized pan) pan and bake it for 90 minutes. That’s the rub; it takes a long time to cook. But this time is entirely hands-off, save removing the foil midway. You won’t be scrubbing pots, as the sum of your dishes to wash will be a cutting board, knife, whisk, grater, and a bowl.
What emerges from the oven is savory Fall decadence. The proportions are upended — depending on your perspective, this has either half the pasta or twice the vegetables of most pasta bakes of this size. The squash softened, the spinach perfectly cooked, the noodles tender in the center and burnished to a snatch-able crisp on top, and the fragrance of garlic and toasted cheese is everywhere I want to be.”

Serves 8. Takes 2 hours to bake and rest

1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tbsp (45 ml) olive oil, divided
1 tbsp (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 oz (140 grams) baby spinach, roughly chopped
2 tbsp thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
1 1/4lb (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
8 oz (225 grams) dried pasta (see Note), broken into pieces if large/long

Heat oven to 350°F (176°C).
Line a 9-inch springform with 3-inch sides with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.

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

Labneh with confit tomatoes

Belinda1 Comment

Another Ottolenghi beauty

Serves 6-8

Once you’ve spread the labneh across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you’re feeling organized, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

500g Labneh
CONFIT TOMATOES
100g olive oil
200g datterini or cherry tomatoes
½ tsp paprika
1 ½ tsp dried oregano
1 tsp caster sugar
1 tbsp balsamic vinegar
2 sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp urfa chilli

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh.
Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan.
Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes.
Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Roasted Honeynut Squash Feta Dip

Belinda

Serves 8-10

1 ¼ lbs honeynut squash, halved lengthwise + seeded
olive oil
kosher salt
½ lb Greek feta cheese, crumbled
½ cup olive oil
3 tbsp honey
¼ cup water
12 sage leaves
1 red fresno chile pepper, seeded + thinly sliced
½ cup chopped pecans
freshly cracked black pepper
toasted bread or crackers, for serving

Preheat the oven to 425°F.
Place the honeynut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a good pinch of salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.

Scoop out the squash and discard the skins. Add the squash to a food processor, along with the feta, a ¼ cup of olive oil, and 1 tablespoon of honey. Pulse to combine. With the food processor running, slowly drizzle in the water, blending until smooth.

Heat a 12” stainless steel skillet over medium heat. Add the remaining ¼ cup of olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a paper towel.
Reduce the heat to medium-low and add the sliced chile peppers to the oil. Cook for a minute or two until softened. Add the pecans and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.

Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper. Spoon the honey pecan topping over top and garnish with the fried sage leaves.

Serve with toasted bread or crackers alongside for dipping.

Gluten Free · Vegetable sides · Vegetable-related

Creamy Skillet White Beans with Greens and Parmesan

Belinda

Italian-style creamy cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve as a hearty side dish, meatless main or add a cooked protein such as chicken, shrimp or chicken meatballs to make an easy dinner!

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2 tbsp extra virgin olive oil
¼ cup sliced shallot or yellow onion
3 cups cannellini beans, or 2 15-ounce cans, drained
2 large garlic cloves, grated or finely chopped
1 tbsp chopped fresh rosemary, thyme or oregano, or 1 teaspoon dried
1 tsp kosher salt

½ tsp crushed red pepper
¼ cup chicken broth or vegetable broth
¼ cup heavy cream or creme fraiche
3 cups torn leafy greens, such as kale or spinach
⅓ cup grated Parmesan cheese

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they’re softened
Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don’t brown it).
Pour in the broth and add the cream. Bring to a simmer and cook about about 10 minutes, stirring once or twice.

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.
Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!
Karen’s Notes and Tips

Notes
Instead of broth, you can use some of liquid from canned beans to make the sauce.
The cooked beans keep in the refrigerator in an airtight container. They can also be frozen for up to one month: cool completely, then pack into an airtight container.

Breakfast · Do-ahead · Egg based · Gluten Free · Vegetable-related

Baked feta and dill frittata

Belinda

Recipe by Yotam Ottolenghi

If ever there were a way to feature feta, it’s this frittata, where a block of the cheese sits perfectly in the middle. I consider it a breakfast dish, but it also works just as well as a summer lunch or as part of a picnic spread.

8 large eggs
fine sea salt and black pepper
200g Greek feta, in blocks
50ml olive oil
1½ tsp cumin seeds, coarsely ground in a mortar
1 onion, peeled and finely chopped (180g)
120g baby spinach
45g dill, finely chopped
¼ tsp aleppo chilli
½ lemon, cut into 4 wedges

Preheat the oven to 325F/ 165C.
Crack the eggs into a medium bowl with a ½ teaspoon salt and a good grind of pepper and beat to combine. Set aside.

Use a ruler to measure the thickness of the block of feta – if it’s thicker than 1/2″/1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole.

Place a small (roughly 7″/17cm-wide), nonstick, ovenproof saute pan on a medium-high heat and add 3 tbsp oil.
Once it’s hot, add a teaspoon of cumin, cook for a minute until fragrant, then add the chopped onion and a quarter-teaspoon of salt and cook, stirring occasionally, for three minutes, until the onion is translucent.
Stir in the spinach and all but a tablespoon of the dill, and cook for two minutes, until the spinach has wilted and the dill is fragrant.
Pour the beaten egg into the pan and stir to combine with the onion, spinach and herbs. Nestle the feta in the centre of the egg mixture, so it’s three-quarters submerged, then drizzle the remaining teaspoon of oil and the remaining half-teaspoon of cumin over the top.
Transfer the pan to the oven, bake for 15 minutes, then remove and turn the oven grill to its highest setting. Once the grill is hot, pop the pan on the top shelf of the oven closest to the grill and cook for two minutes until the frittata is golden brown and the top of the feta slightly colored.

Using a spatula, release the frittata from the bottom of the pan, then carefully slide it on to a serving plate. Sprinkle over the remaining dill and the aleppo chilli, and serve warm or at room temperature with the lemon wedges on the side.

Vegetable sides · Vegetable-related

Braised White Beans and Greens With Parmesan

Belinda

Recipe from the New York Times

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S.
Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place.
Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Serves 4
¼ cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 tsp minced fresh rosemary or thyme
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups vegetable or chicken broth
Kosher salt and black pepper
1 tbsp lemon juice
½ cup shredded mozzarella (optional)
3 tbsp grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Dairy-free · Vegan · Vegetable sides · Vegetable-related

Miso leeks with white beans

Belinda

Recipe by Hetty Lui McKinnnon

In this reinterpretation of the classic French dish, leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky. The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad. Make sure you use the whole leek. Many recipes recommend the white part only, but the green parts, while slightly tougher with a stronger flavor, can also be cooked and tenderized, especially in recipes where they are braised. The miso leeks improve over time and can be prepared up to 3 days ahead and stored in the fridge.

Serves 4  (about 4 heaping cups)
2 large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
Extra-virgin olive oil
Salt and pepper
2 garlic cloves, thinly sliced
2 fresh thyme sprigs
4 eggs
2 (14-oz) cans white beans, such as cannellini or butter beans, drained
Handful tarragon or parsley leaves, roughly chopped, to serve
Toasted bread (optional), for serving

For the Miso Vinaigrette
4 tsp white miso paste
1 tsp Dijon mustard
1 garlic clove, grated
2 tsp red-wine vinegar
2 tbsp extra-virgin olive oil

Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.

Salad · Vegetable-related

Herby Green Goddess Potato Salad

Belinda

Recipe by Nina Moskowitz

Baby gold-fleshed potatoes tossed in a green goddess dressing, topped with dill parsley and scallions.
Tender herbs get blitzed into zingy sour cream and luscious mayo, with both lemon zest and juice to keep everything bright. The skins are left on the potatoes for texture. Feel free to use any small variety of potatoes to make this salad, such as fingerlings, baby gold, or creamers. My personal favorites are the tricolored peewees for their petite size and vibrant skins. Just make sure to cut them in half to allow for the dressing to properly hug the potatoes and absorb into their interiors. This side dish tastes best after chilling in the fridge for at least a couple of hours.
Finishing the dish with even more herbs and olive oil is completely optional but gives it that extra bit of goddess glow.

**Be sure to let the dressed potato salad rest for at least two hours before serving. It will look like a lot of dressing at first but the potatoes soak it up as the dish sits.

Serves 4-6

2 lb. small potatoes, preferably tricolored peewees, scrubbed
3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more
10 scallions, divided
3 garlic cloves
1½ cups (lightly packed) dill sprigs, divided
1½ cups (lightly packed) parsley leaves with tender stems, divided
Zest and juice of 1 lemon
1½ cups mayonnaise
1 cup sour cream
¼ cup extra-virgin olive oil; plus more for drizzling (optional)
1½ tsp. freshly ground pepper; plus more (optional)

Place 2 lb. small potatoes, preferably tricolored peewees, scrubbed, in a large pot and pour in water to cover by at least 2″. Add a generous pinch of kosher salt and set over high heat. Bring to a boil, then reduce heat to medium and simmer until fork-tender, 15–20 minutes. Drain potatoes in a colander and let sit until cool enough to handle.

Meanwhile, coarsely chop 8 scallions, 3 garlic cloves, 1 cup (lightly packed) dill sprigs, and 1 cup (lightly packed) parsley leaves with tender stems, and place in a blender. Add zest and juice of 1 lemon, 1½ cups mayonnaise, 1 cup sour cream, ¼ cup extra-virgin olive oil, 3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper and blend on high speed until smooth, about 2 minutes. Pour dressing into a large bowl.

Cut potatoes in half lengthwise and add to dressing. Thinly slice remaining 2 scallions on a diagonal; finely chop remaining ½ cup (lightly packed) dill sprigs and remaining ½ cup (lightly packed) parsley leaves with tender stems. Transfer about ¼ cup scallion mixture to a small bowl and set aside for serving. Add remaining scallion mixture to potato salad and toss until potatoes are evenly coated in dressing and scallion mixture. Taste potato salad and add more salt if needed. Cover and chill at least 2 hours.

When ready to serve, top potato salad with reserved scallion mixture. Season with more pepper and drizzle with more oil if desired.

Do Ahead: Potato salad (without toppings) can be made 12 hours ahead. Keep chilled. Cover and chill reserved scallion mixture separately.

Do-ahead · Gluten Free · Nuts · Salad · Vegetable-related

Jennifer Aniston’s “Friends” daily salad

Belinda

Apparently this is the salad Jennifer Aniston ate every day (!!) on the set of “Friends” for 10 year. Hmmm…maybe

1 cup uncooked quinoa
2 cups water (I would use vegetable or chicken broth for more flavor)
1 15oz can of chickpeas, drained
1 cup roasted pistachios, chopped
1 1/4 cup cucumbers, diced 1/2 cup (I would seed the cucumbers first, or it’ll get too watery)
3/4 cup red onion, diced
3/4 cup fresh mint, chopped
3/4 cup Italian parsley, chopped
3/4 cup Greek feta, crumbled
2 lemons, juiced
1/4 cup olive oil
Salt to taste
Pepper to taste

Place the quinoa and water (broth) into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl.

Now add in rinsed and drained chickpeas, pistachios, cucumbers, onion, mint, parsley, crumbled feta, lemon juice, olive oil, and salt and pepper.