This is more of a method than a recipe, as you’ll see. We have some variation of this a few nights a week. If you don’t want meat, you can use your favorite substitute - creamy beans are a nice one. Some folks prefer to chop everything ahead of time, which is especially important if you don’t have a lot of experience with cooking. I find it faster to chop as I go, but I’ve done this a lot and have a good sense of how long each part will take and how well-done my family likes each of their vegetables. Try to keep everything about the same size to ensure even cooking. With each veggie addition, cook until they’re close but not quite done.
This is Jeremy's favorite way to do broccoli. It's adapted from a Cook's Illustrated recipe, which called for sugar and salt - we like our version better.
This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.
I was the kind of kid who loved sour candies (and still do), so I like rhubarb straight up, raw - especially early in the season and fresh off the plant. But if you aren't so into sour, or if you've got older, more intense, stringier stalks - or if you just want a crazy-delicious dessert to share with friends - cooking it with a bit of maple does the trick.
(Don't forget that the leaves of rhubarb are poisonous - only use the stalks!)
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 dish is brightly colored and warmly flavored; a great soup for a cold, gray day.
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!
Ok, so you've made some Basic Roasted Winter Squash. Mashed with butter & maple is pretty awesome, but what else can you do with all that squashy goodness?