These are grain-free, have no added sugar, mix up quick, and keep both big and little bellies full for a nice long time. We often have them for breakfast with butter and maple syrup or blueberry jam, but with a pinch more salt and some garlic they make a nice side to a roast chicken (we always roast a squash and a head of garlic alongside our chicken, so that makes it pretty easy). Mashed sweet potatoes can be subbed here with good results.
I threw this together this week when the fridge was nearly bare and bellies were growling. I think it would work with various leftover meats, though Brussels sprouts do pair particularly well with strongly-flavored cured pork products - pepperoni in this case, though a kielbasa or other sausage would probably do well, as would some bacon. You could probably incorporate other leftovers into the mix - roasted potatoes, for instance. As is, it's a quick and tasty lunch or side dish. Slicing the sprouts into thirds or fourths across the equator (parallel to the stem end, rather than through it) lets some of the leaves fall apart and makes them cook quickly (and also helps them not look like Brussels sprouts, if you have any skeptics in your household). This recipe is also great for the larger, looser Brussels sprouts tops.
This is our favorite way to cook full-grown and storage potatoes. (Smashed Oven Potatoes is the best recipe for new potatoes in the spring.) The technique comes from Cook's Illustrated, and it produces a potato with a crispy, crunchy outside skin and a creamy, steamy interior. It's worth the extra step of parboiling the potatoes.
This versatile slaw is a nice side dish for roasted chicken or grilled cheese sandwiches. The specific vegetables can be swapped based on what looks good at the market or in your root cellar, but it's good to shoot for a balance of sweet and spicy (and a mix of colors never hurts).
Shredded or julliened root vegetables:
2 cups sweet - carrot, parsnip, celeriac, beet, sweet potato
2 cups spicy - turnip, radish, daikon, kohlrabi, rutabaga (
Mix to taste with:
Mayonnaise mixed with Dijon mustard, lemon juice, and salt
A vinaigrette made with 1 tsp each Dijon mustard & salt, 1/4 cup red wine vinegar, 2/3 cup olive oil, and a handful of fresh parsley (you may not need all of it)
Season with additional salt and pepper to taste. If you have time, let sit in the fridge for 20 minutes or so. Yum!
This is the simplest way to cook any winter squash, including butternuts, acorns, sunshine kabochas, and pie pumpkins.
Preheat your oven to 375. Split your squash in half with a heavy knife, and scoop out the seeds (you can reserve them to roast as well if you like). Rub oil on the cut surface and place cut-side down on a rimmed baking sheet. Bake for 20-40 minutes, or until a fork easily pierces the thickest part of the flesh.
If the squash is particularly big and hard to cut, you can even roast it whole, pricked with a fork in several places; it will take a little longer and the seeds are harder to remove, but it's better than chopping a thumb off!
Once cooked, the squash can be scooped out of the shell and mashed with butter or olive oil, maple syrup, and cinnamon. Enjoy!
This dead-simple recipe goes into the category of "dishes that cause you to eat more of a given vegetable than you would have thought possible." One good-sized head of cauliflower will probably cover two people. Don't blame me if there's not enough; I warned you.
This is adapted from Shannon Hayes' great book Long Way on a Little, which is about making the most of local and organic meat - if you're a meat-eater, I can't recommend it enough. We roast a chicken every week or so, and this is a great recipe for leftovers, especially in the summer when you may not want to make soup. Of course, you could cook up some chicken (or turkey) especially for the purpose - it's good enough to warrant that. This tastes best if it has a chance to sit for half an hour or so to let the juices mingle.
Serves 4 as a main dish
1-2 heads of garlic (yes, heads - stay with me)
4 medium fresh tomatoes, diced
1/2 cup diced olives (we use a Greek mix, kalamatas or green olives would work well also)
3 cups diced leftover chicken
1 zucchini or summer squash, diced
2 tablespoons fresh oregano, parsley, basil or a mix (or 2 tsp dried Italian herbs)
1/4 cup balsamic vinegar or lemon juice
salt to taste
1/2 cup crumbled goat cheese (optional)
Peel the garlic and blanch in boiling water for about 5 minutes, until tender. This tames the bite and makes it sweet and nutty.
Combine everything except cheese in a salad bowl and mix together. Let sit in the fridge for half an hour, stirring once or twice. The tomatoes and zucchini should release enough juice to make a nice dressing; if it seems dry, add some olive oil. Enjoy!
June is what we call "mandatory salad season" - we eat a salad with or for at least two out of three meals a day. Usually a pile of mixed salad green and pea shoots with a dash of olive oil and balsamic vinegar is plenty, but sometimes one craves a bit more. This dressing is a great use for big bunch of cilantro, especially before the tomatoes come in and you can't make salsa yet.
This is our new go-to for evenings when it's suddenly six o'clock (which happens to us pretty regularly once the season gets into swing). It's quick, light but filling, yummy, and packs a lot of vegetables.
This is a nice way to use radishes if you find them too strong on their own, because the dressing and the creaminess of the chickpeas tames their bite.
This recipe came to us from our friend Kestrel. It's an unusual combination of flavors, but so good!