Category: Vegetable-related

Do-ahead · Vegetable sides · Vegetable-related

Cheesy, Spicy Black Bean Bake

Belinda

Recipe from Christopher Testani for the New York Times
This is a bold and smokey recipe using lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted.
The final result is what you hope for from a really good chili or stew, but in a lot less time.
For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce.
Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Screen Shot 2020-04-06 at 8.48.44 AM

Serves 4

3 tbsp extra-virgin olive oil
5 garlic cloves, peeled and sliced
¼ cup tomato paste
1 ½ tsp smoked paprika
¼ tsp red-pepper flakes
1 tsp ground cumin
2 (14-ounce) cans black beans, drained and rinsed
½ cup boiling water
Kosher salt and black pepper
1 ½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Heat the oven to 475 degrees.
In a 10-inch ovenproof skillet, heat the olive oil over medium-high.
Fry the garlic until lightly golden, about 1 minute.
Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine.
Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes.
If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes.
Serve immediately.

Do-ahead · Vegetable sides · Vegetable-related

Creamy Braised White Beans

Belinda

Recipe c/o Con Poulos for the New York Times.

This is a great recipe for this time of quarantine, as it relies on store cupboard basics and is very easy and tasty, supplying your protein for the day.
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here — it’s the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes.
A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.

Screen Shot 2020-04-05 at 8.21.46 AM

Serves 4
1 tbsp unsalted butter
1 head garlic, halved crosswise
1 cup whole milk
1 (15-ounce) can chickpeas, with their liquid
1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
1 thyme or rosemary sprig or 3 sage leaves chopped finely and/or 1 bay leaf
⅛ tsp ground nutmeg, allspice or garam masala
Kosher salt and black pepper
4 slices crusty bread or thick toast
Extra-virgin olive oil, for serving
Freshly grated Parmesan, for serving
Aleppo pepper or red-pepper flakes, for serving

In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
Add the milk, chickpeas and their liquid, white beans, thyme/rosemary/sage and nutmeg and stir to combine. Season generously with salt and pepper.
When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.

Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.

If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon.
Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

Tip
You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.

Appetizer Vegetarian · Do-ahead · Vegetable-related

Cauliflower-and-Cumin Fritters

Belinda

recipe c/o Yotam Ottolenghi

Screen Shot 2020-04-03 at 3.07.53 PM

Yields: Serves : 4 to 6

“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt.

Lime Sauce
1 1/3 cups plain full-fat Greek yogurt
2 tbsp finely chopped cilantro
1 tsp finely grated lime zest
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper

Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.

Fritters
1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tbsp finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped (1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp freshly ground pepper
About 2 cups sunflower oil, for frying

Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.

In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter.
Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.

Drain the fritters well on paper towels.
Garnish with the parsley leaves and serve hot or warm with the lime sauce.

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

Greek zucchini and feta frittata

Belinda

Recipe from Delicious magazine
In this recipe, quintessential Greek ingredients – olive oil, zucchini, tomatoes and feta – make this frittata sing with delicious light, summer flavors. Enjoy warm, cold for a picnic or in a packed lunch.

Screen Shot 2020-03-15 at 6.44.14 AM

Serves 4
3 tbsp olive oil
3 medium zucchini, thinly sliced into rounds
2 garlic cloves, crushed
4 ripe tomatoes (about 14oz/400g), chopped
8 medium free-range eggs
Handful fresh dill, finely chopped
4oz feta, crumbled

Heat the grill to medium.
Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the zucchini to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
In a large bowl, beat the eggs and season with salt and pepper. Add the dill, zucchini and tomato mixture and stir well.
Add the remaining olive oil to the frying pan and, when hot, pour in the zucchini and egg mixture, then crumble the feta over the top.
Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
Put the pan under the grill for about 2 minutes or until the top is puffy, golden brown and set.
Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or cold.
Tips
Next time, use soft goat’s cheese instead of feta. Swap the dill with parsley, oregano or Greek basil. Add some chopped scallions in step 2.

Wrap leftover slices of frittata in baking paper, then keep in an airtight container in the fridge for up to 2 days.

Do-ahead · Grains · Salad · Vegetable sides · Vegetable-related

Mediterranean roasted vegetables & barley with feta & pine nuts

Belinda

Recipe from “The Mediterranean Dish”

Screen Shot 2020-03-10 at 2.07.07 PM

Serves up to 6 people

1 cup dry pearl barley, washed
water
2 whole zucchini, diced
1 red bell pepper, cored, diced
1 yellow bell pepper, cored, diced
1 medium red onion, diced
salt and pepper
2 tsp harissa spice, divided
3/4 tsp smoked paprika, divided
A good Greek extra virgin olive oil
2 scallions (green onions), trimmed and chopped (both whites and greens)
1 garlic clove, minced
2 oz chopped fresh parsley
2 tbsp fresh squeezed lemon juice
Greek feta cheese, to taste
Toasted pine nuts, to taste

Preheat the oven to 425F.
Place the pearl barley and 2 1/2 cups of water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook for 40 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)

While the barley is cooking, place the diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.

When the barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.

Transfer the cooked barley to a large mixing bowl.
Add the roasted veggies.
Add the chopped scallions, garlic, and fresh parsley.
Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss.
Top with crumbled feta and toasted pine nuts.
Serve warm, at room temperature, or cold!
Enjoy.

Appetizer Vegetarian · Vegetable sides · Vegetable-related

Sautéed zucchini with mint, basil, caper and walnuts

Belinda

Such a lovely flavor combination with the added crunch of the walnuts.

Screen Shot 2020-02-29 at 2.08.10 PM

SERVES 4 as a small side or 2 as a meal

1lb zucchini (or any summer squash), sliced into 1/2-inch rounds
3 tbsp olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tbsp capers, rinsed
2 tbsp walnuts or pine nuts, lightly toasted
1 tsp red wine vinegar, more to taste
1 pinch Sea salt and freshly ground pepper, to taste

1 handful additional mint and basil, torn, to garnish
Ricotta cheese and your favorite bread (optional, for serving)

Heat half of your olive oil in a 10-inch skillet over medium-high heat.
When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.
Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well.

Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish.
I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.

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

Bibb lettuce salad with black truffle vinaigrette and Mimolette cheese

Belinda

Recipe from Food Blog, “The Defined Dish”
There is just something about the tender, silky bibb lettuce leaves tossed in the tangy black-truffle vinaigrette. The black truffle oil does cost around $13 for a small bottle, but you only use 2 teaspoons of it for each salad, leaving you with the ability to make this salad over and over again.
I also love the Mimolette cheese, a hard French cheese but when grated its got a fudgy texture with a nutty, salty, and buttery flavor. It’s the perfect finish on this delightful salad and is pretty easy to find.I
If you cannot find it, substitute bright orange gouda cheese.

Screen Shot 2020-01-22 at 1.22.50 PM

Serves 2 people

FOR THE BLACK TRUFFLE VINAIGRETTE:
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp black truffle oil
1/2 tsp dijon mustard
1 small shallot, loosely chopped
1 clove garlic, minced
1/2 tsp kosher salt
1/2 tsp cracked black pepper

FOR THE SALAD:
1 head bibb lettuce also known as: Boston or butter lettuce
1/4 cup grated Mimolette cheese

In a small bowl, combine all of the vinaigrette ingredients. Whisk until well combined.
Place the bibb lettuce in a large bowl.
Right when ready to serve, toss with the vinaigrette until evenly coated.
Top with Mimolette cheese and a few extra cracks of black pepper.
Serve immediately! Enjoy!

Do-ahead · Vegetable sides · Vegetable-related

Cheesy Cabbage Gratin

Belinda

Cabbage is the new hot vegetable for 2020!
Everyone who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. I think you’ll do the same.

Recipe c/o Bon Appetite magazine

Screen Shot 2019-12-27 at 10.08.35 AM

1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan, finely grated (about ½ cup

Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.

Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Butternut squash, mustard and Gruyere gratin

Belinda

I love anything that has cream, cheese and vegetables in it and you might want to think about changing up your Christmas/Thanksgiving meal by adding this to the repertoire.I highly recommend it.

Screen Shot 2019-12-23 at 6.08.34 AM

A small knob of butter (1 tbsp)
1 tbsp olive oil
2 onions, halved and thinly sliced
2 or 3 garlic cloves, peeled and squashed
10 decent sized-sage leaves
10 fl oz pot double cream
6 fl oz whole milk (or use cream instead for an extra luxurious dish)
2 tbsp wholegrain mustard
1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 2lb 2oz prepared weight)
1/4 tsp hand grated nutmeg
8 oz Gruyère, grated

Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.

Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.

If cooking straight away, heat oven to 350 F.
Layer the squash slices, (sprinkling a little grated nutmeg on each layer)the onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you’ve used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.

Uncover the dish and increase the heat to 400 F. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Appetizer Vegetarian · Appetizers · Vegetable-related

Roast pumpkin with cream, thyme and parmesan

Belinda

It doesn’t come much better than this! Make sure you serve this as an appetizer with lots of fresh crusty bread for dipping into that incredible sauce .

Screen Shot 2019-12-23 at 5.54.41 AM

3 1/2 lb pumpkin,like a Hubbard
11 fl oz heavy double cream
5 fl oz whole milk
3 garlic cloves, crushed
2 tsp thyme leaves
2/3 cup grated parmesan

Heat the oven to 300F.

Cut the lid off the pumpkin and scoop out the seeds and strands. Put the pumpkin on a baking tray.
Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 2oz of the Parmesan. Put on the lid.

Bake for 1½ hrs, take from the oven, then turn up the heat to 400F.
Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden.

Scatter over the remaining thyme leaves. Scoop the tender pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.