Category: Vegetable-related

Dairy-free · Gluten Free · Holiday Food · Salad · Vegan · Vegetable-related

Shaved carrots, charred dates and blood orange salad

Belinda

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

1½ lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges
¼ cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)
Toasted pepitas or pistachios to scatter

Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.

Dressing: Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.

Pour half of dressing over the carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.

Heat a small skillet, preferably cast iron, over medium-high. Cook the dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with the reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon and toasted nuts if using.

Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable sides · Vegetable-related

Parsnip Confit with Pickled Currants

Belinda

Recipe from Bon Appetite magazine

Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

2½ lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large
2 heads of garlic, halved crosswise
1 4″ piece ginger, scrubbed, sliced lengthwise into ⅛”-thick planks
3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving
1 Tbsp. plus 1 tsp. kosher salt
3 cups extra-virgin olive oil
½ cup dried currants
¼ cup sugar
½ cup plus 1 Tbsp. apple cider vinegar
2 tsp. Aleppo-style pepper

Preheat oven to 300°. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over.

Roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30–40 minutes. Let cool slightly.

Meanwhile, bring currants, sugar, ½ cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and ¼ cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.

Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.

Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.)

Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.

Do Ahead: Parsnips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300° oven before browning. Currants can be pickled 1 week ahead; cover and chill.

Appetizer Vegetarian · Do-ahead · Grains · Holiday Food · Salad · Vegetable sides · Vegetable-related

Farro and green olive salad

Belinda

This salad recipe from Heidi Swanson has so many olives that there’s a piece in every single bite.
Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive. Swanson’s dressing is a little sweet and a little spicy, and, put together, it’s an explosion of flavor and texture that’s unbeatable.

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tbsp golden raisins
1/2 tsp crushed red pepper
1/4 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp honey
Shaved Pecorino cheese, for serving

Preheat the oven to 375°.
In a medium saucepan, combine the farro with 4 cups of water (or chicken broth, for more flavor) and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.

Step 2
Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.

Step 3
In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Make Ahead
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.

Gluten Free · Vegetable sides · Vegetable-related

Roasted vegetables with herbs and feta cheese

Belinda

A lovely, simple recipe from Mary Berry

Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.

2 small or 1 large eggplants, halved and cut into ⅝in slices
12 oz (350g)peeled butternut squash, cut into ¾in cubes
2 medium courgettes, halved and cut into ½in slices
2 large red peppers, seeds removed, cut into large 1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
To serve
4oz (100g) feta, crumbled
2 tbsp chopped mint
2 tbsp chopped basil

Preheat the oven to 450F/Gas 7. Line two large baking trays with baking paper.

Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.

Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.

For the dressing, measure all of the dressing ingredients into a pitcher. Mix well and season with salt and pepper.

Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta, mint and basil and serve.

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Light Eggplant Rollantini

Belinda

Recipe by Suzy Karadsheh from the food blog “The Mediterranean Dish”

This is an easy, lighter eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Serves 4-6

2 eggplants (get ones as straight and plump as possible, or get one extra one if they are very curvy)
Salt
Extra virgin olive oil I used Private Reserve Greek EVOO
2 cups Store-bought Marinara sauce Or homemade pasta sauce
For filling
2 eggs beaten
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella, plus more for later
3 tbsp grated Parmesan
2 tbsp basil pesto homemade or store-bought, more for later
1 cup chopped fresh parsley leaves

Slice eggplants length-wise into 1/4-inch thin slices (it’s easier to do this using a mandolin slicer) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
Heat oven to 375 degrees F.
Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2″ x 13″ baking dish.
Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
Remove from oven and let sit for 10 minutes or so before serving.
NOTES
Prepare-ahead and Freezing Instructions: You can prepare eggplant rollatini in advance and freeze it before baking. Or you can fully bake it and freeze any leftovers. When ready to use, simply reheat frozen rollatini, covered, in the oven at 350 degrees F.
Variation. Add spinach to your cheese mixture for more heft. I did not use spinach in this recipe but I have on occasion, and it does add nutrition and body to the filling. Use 1 package of frozen spinach that has been thawed and very well drained (you do not want added water to the mixture).

Do-ahead · Vegetable sides · Vegetable-related

Potato and goat cheese cake with rosemary

Belinda3 Comments

This recipe stands well on it’s own with an interesting salad, or as an accompaniment to grilled meat. Serve warm or at room temperature

Serves 6

1 1/2lbs (680g) small red potatoes
4 tbsp (60 ml) unsalted butter, at room temp
1/4lb (113g) soft goat cheese, crumbled
1/2 cup (120 ml) sour cream
2 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp fresh Italian parsley, finely chopped
1 tbsp fresh rosemary, finely chopped

Put the potatoes in a large pot, cover with cold water by 2 inches, bring to the boil and cook until the potatoes are barely tender. They should be very firm and barely cooked in the center. Drain and cool.
Oil a 9-inch square baking dish and line with parchment paper or well buttered heavy duty aluminum foil, allowing the ends to hang over the side for easy removal later.

Preheat the oven to 375F (190C)

In a large bowl, cream the butter and goat cheese together. Beat in the sour cream, eggs, salt, pepper, parsley and rosemary. Slice the cooled potatoes into 1/4″ slices.Gently stir the potatoes into the goat cheese mixture. Transfer to the baking pan and gently smooth the top.
Bake for 35 – 45 mins, until the potatoes are tender when pierced with a knife. Place on a rack to cool. Lift the potato cake out of the pan and cut into pieces, discarding the foil or parchment paper.

Pasta · Vegetable-related · Vegetarian pasta

One-pan vegetable lasagna

Belinda

Donal Skehan’s incredible one-pan vegetable lasagne ticks all the right boxes and can be made in a pan, instead of in the oven, in just 30 minutes.

From the wonderful Delicious Magazine

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2 tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 zucchini, chopped
8oz baby mushrooms, sliced
15 oz (400g) tin chopped tomatoes
8oz baby leaf spinach
1lb (400g) fresh lasagne sheets, sliced into strips
Handful fresh basil leaves, torn
4oz parmesan, grated
2 x 5oz (125g) mozzarella balls, sliced

You’ll also need…
Large shallow hob-safe casserole or ovenproof sauté pan

Heat the oil in the pan. Add the onions and fry over a medium heat for 5-10 minutes, then add the garlic and cook for 1 minute more.
Add the zucchini and mushrooms, increase the heat and fry for 5 minutes or until lightly browned.
Add the tomatoes and 14 fl oz (400ml) boiling water or broth, then season. Bring to a simmer and cook for 10 minutes over a medium heat.
Heat the grill to high.
Stir the spinach and pasta into the pan in batches. Once the spinach has wilted, stir in the basil, most of the parmesan and half the mozzarella. Scatter over the rest of the cheese, then grill for 3-5 minutes until melty and bubbling. Leave for a few minutes before serving.

Asian flavors · Vegetable-related

Buttered tomatoes with ginger

Belinda

Recipe from Bon Appetite Magazine.

Such an easy, light and different dish and a great way to use up all those tomatoes. Serve on toasted bread or over rice or pasta.

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Serves 4
4 tbsp unsalted butter
1 1-inch piece ginger, peeled, cut into thin matchsticks
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced
1½ lbs tomatoes, cut into 1-inch pieces (about 4 cups)
2 tbsp plus 1½ teaspoons light or regular soy sauce
Kosher salt
Toasted country-style bread or cooked rice or pasta

Heat butter in a large skillet over medium. As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes.

Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes.

Add soy sauce and toss to combine. Taste and season with salt, if needed. Top with scallion greens.

Do-ahead · Gluten Free · Rice · Vegetable sides · Vegetable-related

Provencal gratin of spinach and zucchini

Belinda5 Comments

This is a very tasty vegetarian dish that is also great with some grilled meat.

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1 1/2 lb fresh spinach, washed
3 medium zucchini, grated
4oz short grain rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 Xtra large eggs
1 cup whole milk
1 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, grated
2 tsp salt
a good sized pinch freshly grated nutmeg
salt and black pepper

Preheat the oven to 375F

Grease a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan, cook the chopped onions and garlic until soft
Season with salt and pepper and add the zucchini and cook for an additional 5 mins until the zucchini has wilted.
Blanch the spinach in boiling, salted water for 2 minutes. Drain and refresh in cold or iced water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for about 12 minutes.
Drain.
Beat the eggs in a large bowl and gradually stir in the milk.
Season with salt, pepper and nutmeg.
Add the zucchini, parmesan cheese, spinach and rice. Mix well.
Transfer to the earthenware dish, top with the grated cheddar cheese and bake for 30 to 40 minutes until browned on the top.
Serve

Do-ahead · Vegetable sides · Vegetable-related

Oaxacan mashed potatoes (Papa Istmena)

Belinda

This unbelievably creamy, satisfying and more-ish dish is a fabulous side and it’s very hard not to go back for seconds

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Serves about 8

4 1/2 lbs pounds Idaho or Yukon Gold potatoes, peeled and diced
1 1/2 cups carrots, peeled and cut into small dice
1/2 cup fresh or frozen and thawed peas
1/3 cup chopped green olives stuffed with pimentos
1 cup mayonnaise
7/8 cup Mexican crema
1 cup diced onion
2 tbsp minced fresh parsley
3 tablespoons unsalted butter
1 good pinch ground nutmeg
1 cup chopped white onion
1 tablespoon yellow mustard
2 large eggs, lightly beaten
1 teaspoon kosher or coarse sea salt
To taste freshly ground black pepper
1/3 cup chopped manzanilla olives stuffed with pimientos, or more to taste

Pre-heat the oven to 350 F
Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 15 minutes. Remove with a slotted spoon and place in a large bowl.

Add the carrots, and cook until fork tender, remove with a slotted spoon and reserve.

Add the peas to the same pot, bring to the boil, cook for 5 mins, drain and reserve the peas.

Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.

Mash the potatoes with a masher, then add to the potatoes all the other ingredients and gently mix well.

Scrape into a buttered 9” x 11” baking dish or into small individual buttered ramekins. Cover with aluminum foil and bake for 40 mins, the uncover and bake for 15 more mins.
Let cool a bit befre serving
Bake for 20 to 25 minutes, until the top has slightly browned.
Serve or keep warm.