Roasted pesto, parmesan vegetable traybake

December 11, 2013January 10, 2016 Belinda

Yesterday, I did another traybake. I was on my own so decided to cut up a whole pile of vegetables, toss them with a container of pesto sauce from Trader Joes, lots of garlic, and when they were 3/4 through with the roasting, I threw at least half a container of grated Parmigiano Reggiano cheese over everything and roasted it till it was all melted and browned.
It was divine and so healthy!

Preheat oven to 350 F

Vegetables

You can choose whatever is in your fridge, but I used;
3 leeks, sliced into 1 inch slices
1lb Brussel Sprouts, trimmed
1/2 large cauliflower broken into florets
2 large red onions, cubed into 1 “ pieces
2 Delicata squash, unpeeled and cubed into 1” pieces
2 zucchini, cut into 1 “ slices

6 large cloves garlic, crushed

1 container Trader Joes pesto sauce (8oz)

6 oz (at least) grated Parmigano Reggiano

Put all the vegetables into a very large bowl then season well and add the garlic and pesto sauce.

Mix together well with your hands and tip all the contents out onto a large baking tray with shallow sides, like the one in the picture.

Roast the vegetables for 25 mins then turn all the vegetables to avoid burning and continue to roast for another 20 minutes.
Sprinkle with plenty of grated cheese and return to oven, turning the oven up to 400F for another 15 to 20 minutes until toasty and melted.

Serve on it’s own, or with a salad

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasted cauliflower with turmeric, ginger, fenugreek and mustard seeds

October 21, 2013January 6, 2017 Belinda

You can’t have too many recipes for this extremely low calorie vegetable.

Serves 4

1 large cauliflower cut into florets of about 1 1/2 inches each
3 tbsp olive oil
1 tsp powdered turmeric
1 tbsp grated fresh ginger
1 jalapeno, finely sliced
1/2 tsp black mustard seeds (they look brown to me!)
1/3 tsp fenugreek seeds
3 tbsp water or stock
salt and pepper to taste
3 scallions, sliced thin on the diagonal, for decoration

Preheat the oven to 350 F.

Bring a large pot of water to a rolling boil. Blanch the cauliflower florets for 2 to 3 minutes and immediately remove, drain and put into a large bowl.

In a small bowl, combine the olive oil, turmeric, mustard seeds, fenugreek, salt and pepper, grated fresh ginger, jalapeno and a dash of stock/water. Mix well.
Pour this mixture over the blanched cauliflower while still steaming and toss to coat everything.

Transfer this to a roasting pan and make sure to have all the cauliflower in a single layer and not crowded.

Cook uncovered until fork tender – about 25 minutes and starting to get golden brown and toasty.

Transfer to a platter and scatter with the scallions.

Do-ahead · Vegetable sides

Two really different and wonderful creamed spinach recipes

October 19, 2013September 9, 2022 Belinda

A rather exotic Indian-style creamed spinach

This a wonderful Indian-style twist on that great American classic. It is great with any roast meat, salmon or shrimp.

Serves 4

2lbs fresh spinach (pre-washed is so much easier to deal with!)
2 tbsp plus 1 1/2 tsp kosher salt
2 tbsp butter
1/4 cup finely chopped onion
1 tbsp finely chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
3/4 cup creme fraiche or heavy cream
1/8 tsp freshly ground pepper
1/2 tsp Garam masala

Bring about 2 gallons of water to a boil with 2 tbsp salt.
Add the spinach and cook, stirring occasionally, until the water just returns to a boil.
Drain in a colander, refresh under cold running water, then press the spinach against the sides of the colander to press out as much water as possible.
Pulse in a food processor until finely chopped, but not pureed; reserve.

Melt the butter in a large skillet over medium heat. Add the onion, ginger and jalapeno and cook, without coloring, stirring occasionally, until tender, about 5 minutes.

Add the creme fraiche or heavy cream and bring to a boil.
Add the spinach and 1/4 cup water and stir until the spinach is heated through.
Season with the 1 1/2 tsp salt, the pepper and Garam masala and serve

The creamed spinach recipe from the famous Lawry’s restaurant

This is the exact recipe from that wonderful Lawry’s restaurant and is delicious!
Serves 4

1 10oz bag package of frozen chopped spinach
2 bacon slices, finely chopped
1 cup finely chopped green onions (spring onions)
2 tbsp flour
1 tsp Lawry’s seasoned salt
1/2 tsp pepper
1 clove garlic, minced
3/4 cup half and half

Cook the spinach according to the package directions. Drain well.

Fry the bacon and onions together in a skillet over medium heat until the onions are tender, about 10 minutes.
Remove from the heat. Add the flour, seasoned salt, pepper and garlic.
Blend thoroughly.
Gradually add the half and half and return to a low heat, stirring until thickened.
Add the spinach and mix well.

Gluten Free · Nuts · Salad · Vegetable sides · Vegetable-related

Zucchini, feta, pine nut and caper salad

October 19, 2013December 31, 2025 Belinda

This is such a divine combination and wonderful with grilled or roasted meats. After you have made it a couple of times you can start experimenting and add Kalamata olives, roasted red peppers, basil, scallions…. Limitless possibilities.

Serves 4 (at most)

For the zucchini
1lb 4oz small zucchini, cut lengthways into fairly thin slices
1/4 tsp dried red chili flakes, optional
1 tbsp extra virgin olive oil

For the dressing
4 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1/2 tsp balsamic vinegar, plus extra to taste
1/2 tsp lemon zest, grated
1 – 2 cloves garlic, finely chopped
1 tbsp fresh mint, chopped, plus a few whole leaves for garnish
2 tbsp Italian parsley, chopped
2 tbsp capers, rinsed and soaked in cold water for 10 minutes, then drained

To serve
7 oz Greek feta cheese, crumbled
4 tbsp pine nuts toasted

For the zucchini: Put the zucchini in to a colander and toss with 1 tsp salt.
leave for 30 to 60 minutes to drain in the sink, then rinse and dry on paper towels.
Season with lots of pepper and the chili flakes, if using. Add the oil and toss to coat.

Heat a griddle pan or a frying pan until hot and grill the zucchini for 4 to 6 minutes, turning once until well browned and just tender. Transfer to a dish.

For the dressing: Put the oil, lemon juice, balsamic vinegar, lemon zest, garlic and chopped mint and parsley in a bowl and whisk well.
Stir in the capers and pour the dressing over the zucchini.
Cover and set aside for 30 to 60 minutes for the flavors to marry.

To serve” just before serving, mix in the feta cheese and serve sprinkled with the pine nuts and a few mint leaves.

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

Potato, squash and goat cheese gratin

October 15, 2013September 9, 2022 Belinda

Serve 6, but can easily be doubled or trebled

2 (1/2 lb) medium yellow squash
4 medium red potatoes, about 1 lb
3 tbsp olive oil
5 oz goat cheese
salt and freshly ground black pepper
1/4 cup whole milk or cream
1/2 cup freshly grated Parmesan cheese
2 tbsp thinly sliced basil or thyme leaves

Preheat the oven to 400 F. lightly grease a 1 1/2 to 2 qt baking dish with a drizzle of olive oil.
Using a mandoline or a very sharp knife,, slice the squash and potatoes into very, very thin slices, 1/8 inch or less.
Toss the sliced vegetables with 3 tbsp olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them squash-potato-squash, just evenly – then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk or cream over the entire dish. Top with the parmesan cheese.
Bake, covered, for 30 minutes, then uncover and bake 15 more minutes or until the top browns.
Scatter on the fresh basil, if using and serve