Category: Vegetable sides

Vegetable sides

Sweet potatoes with tahini butter, lime and sesame seeds

Belinda

Such a gorgeous mixture of flavors. From “Where Cooking Begins” by Carla Lalli Music in Bon Appetite magazine.

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3 lb. sweet potatoes. (6 small or 3 large), scrubbed
6 tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 tbsp. tahini
1 tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve the sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together the butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes.
Season the tahini butter with kosher salt and lots of pepper.

Arrange the sweet potatoes on a platter or a large plate.
Let cool until you can just handle them, then split them open and generously spread the tahini butter over.
Season with sea salt; top liberally with the sesame seeds.
Serve with lime wedges (this dish really comes alive with lots of bright citrus).

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

Balsamic beets with Roquefort and sesame seeds

Belinda

When I first saw this recipe on the BBC Good Food website it intrigued me. We are huge beet lovers in this house, but combining them with Roquefort and toasted sesame seeds really drew me in.

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1 1/4 lbs cooked baby beets (beetroot) but not the ones in jars cooked in vinegar. Roast some yourself or boil them, then peel and trim.
4 tbsp olive oil
7 tbsp good balsamic vinegar
5-6 oz Roquefort cheese
1-2 tsp sesame seeds, dry toasted in a pan.

Halve or quarter the beets when cooked, depending on the size
Heat the olive oil in a large non-stick pan, add the beets and sauté for 2 -3 minutes, tossing well to coat.

Add the balsamic vinegar, season with salt and pepper and cook 1-2 minutes longer until reduced right down to a syrupy glaze.

Transfer to a serving bowl and cool, then cover and chill
This can be done up to 1 day ahead.
Remove from the fridge 30 mins before serving, crumble the Roquefort over the beets and sprinkle with the toasted sesame seeds

Do-ahead · Vegetable sides

Low-carb cheesy zucchini gratin

Belinda

Cheesy Zucchini Gratin is not only low carb, it is insanely delicious and loaded with garlic and the most heavenly cheesy cream sauce. Adults and children will both love it.

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1 large zucchini, sliced thin & cut in half circles
1/2 cup freshly grated parmesan cheese
4 tablespoons butter
1 small onion, sliced thin
1/4 cup of beef broth
1 cup cheese of your choice (mozzarella/asiago mix is great, also provolone/fontina works wonderfully too)
3 large cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon pepper
1/2 cup heavy cream

In a large oven proof skillet, melt butter with the onions until lightly caramelized, then add in the fresh garlic and saute for about 1 minute on medium heat.

Add in the beef broth, salt, pepper and the heavy cream into the onion/garlic mixture and stir to combine.

Allow it to slightly begin to bubble, then add in the parmesan cheese and stir.

Add in the sliced zucchini and cook an for an additional 5 minutes until softened..

Top with your cheese of choice evenly across the entire top and bake at 425F for about 12-15 minutes or until the cheese begins to brown to your liking.

 

 

Appetizer Vegetarian · Gluten Free · Vegetable sides

Caprese-stuffed avocado

Belinda

Take creamy avocados to a different level with this stuffed avocado recipe. Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto with a touch of garlic, then stuffed into avocado halves. Drizzle with a balsamic glaze for an incredible flavor combination.
Recipe c/o “Cafe Delites”

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1/2 cup grape or cherry tomatoes, halved
4 oz (120g) baby mozzarella balls (bocconcini)
2 tbsp basil pesto homemade or store bought)
1 tsp minced garlic
1/4 cup olive oil
Salt and pepper to season
2 ripe avocados peeled, seeded and halved
Fresh basil leaves to serve (optional)
2 tbsp balsamic glaze reduction to drizzle
2 tbsp fresh basil chopped

Combine the tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors.
Arrange the prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides

Roasted red onions with walnut salsa

Belinda

Another beauty from Yotam Ottolenghi’s “Plenty More” Such a terrific combination of flavors

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Serves 4
4 medium red onions (1-1/3 lb.)
1-1/2 tbsp olive oil
1 cup arugula
1/2 cup small flat-leaf parsley leaves
2 oz. soft goat cheese, broken into 3/4″ chunks
Salt and black pepper

Salsa
2/3 cup walnuts, coarsely chopped
1 red chili, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1 tbsp olive oil
salt

Preheat the oven to 425ºF.
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet.
Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.

To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.

Gluten Free · Vegetable sides · Vegetable-related

Honey roasted carrots with tahini yoghurt

Belinda

This is a super recipe from Ottolenghi’s “Plenty More.” Well worth trying and simple.

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Serves 4

For the Carrots:
3 tbsp honey
2 tbsp olive oil
1 tbsp coriander seeds, toasted and lightly crushed
1 1/2 tsp cumin seeds, toasted and lightly crushed
3 thyme sprigs
12 large carrots, peeled and each cut crosswise into two 2 1/2-inch batons (3 lb)
1 1/2 tbsp cilantro leaves, coarsely chopped
Salt and black pepper

For the Tahini Yogurt Sauce
3 tbsp tahini paste
2/3 cup Greek yogurt
2 tbsp lemon juice
1 clove garlic, crushed
Salt

Preheat the oven to 425 degrees
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.

Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.

Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.

Asian flavors · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Green beans with ginger and cashews

Belinda1 Comment

Even if you’re a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans originally from the Silver Palate recipe book, which can provide balance to all the rich items on the menu.
Plus, this streamlined dish, which needs just a brief re-warming on top of the stove before serving, won’t contribute to a last-minute traffic jam in the oven.

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Serves 8

1 1/2 pounds green beans, trimmed and cut into 1-inch pieces (about 5 cups)
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons fresh ginger, peeled and finely chopped (from 2 1/2-inch knob)
1/2 cup Homemade Turkey Stock or canned turkey stock or canned low-sodium chicken broth
1 cup salted roasted cashews, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In large pot boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)

In 12-inch heavy skillet over moderate heat, heat the butter until hot but not smoking. Add the ginger and sauté until softened and fragrant, about 30 seconds. Stir in the green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes.
Add the cashews and sauté 1 minute. Stir in salt and pepper.

(The green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.)
Transfer to a serving dish and serve immediately.

Dairy-free · Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Charred Cauliflower With Anchovies, Capers and Olives

Belinda

This deeply versatile recipe from the New York Times is essentially a baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

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1 medium cauliflower (about 1 1/2 lbs)
Salt and pepper
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
½ cup roughly chopped good-quality green or black olives
1 tbsp capers, rinsed, patted dry and roughly chopped
¼ cup extra-virgin olive oil, plus more for drizzling
2 tbsp lemon juice
1 tsp grated lemon zest
½ tsp red-pepper flakes, or to taste
½ cup roughly chopped parsley
3 tbsp chopped scallions

Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.

Salt the boiling water generously and add the chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.

In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.

Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.

Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)

To finish, heat the oven to 450 F.
Bake the cauliflower, uncovered, for about 20 minutes, until the top is browned and beginning to char in some places.
(For extra char, place dish under broiler for 1 to 2 minutes.)
Remove from the oven and let cool for 5 to 10 minutes.
Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Roasted carrots with cilantro yogurt and peanuts

Belinda

A new and interesting recipe from Con Poulos for The New York Times.

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

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Serves 4 to 6

FOR THE CARROTS:
1 ½ lbs medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tbsp olive oil
Kosher salt and black pepper
1 tsp ground coriander

FOR THE YOGURT:
1 cup full-fat Greek yogurt
½ cup finely chopped cilantro
¼ tsp ground coriander
1 tbsp lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
¼ cup roughly chopped roasted, salted peanuts
3 tbsp scallions, thinly sliced, green parts only
Flaky salt, for serving

Heat oven to 400 F.
Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.

While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.

Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Appetizer Vegetarian · Gluten Free · Vegetable sides

Parmesan roasted zucchini spears

Belinda

This is a lovely and easy way to use zucchini as a snack or side.

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Serves: 4-6

3 medium sized zucchini (about 1½ pounds)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp grated lemon peel
1 garlic clove, minced
½ tsp oregano
2 tbsp grated parmesan cheese
1 tbsp shredded parmesan cheese
salt and pepper

Preheat the oven to 350 F.
Cut the zucchini lengthwise into quarters, then cut in half widthwise.
Line a baking sheet with aluminum foil and spray with cooking spray.
Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
In a small bowl whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano.
Drizzle over the zucchini spears. Sprinkle with parmesan cheese.
Bake for 15 minutes or until lightly golden brown.
To give more of a crisp edge, broil for the last 3 minutes.