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?
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 a really delicious alternative to your typical lasagna, even if you have no reason to avoid pasta. By using a vegetable peeler, you get extremely thin slices of zucchini that don't require pre-cooking. Salting them beforehand and letting them sit for a little while draws off some moisture; opt for a thicker tomato sauce for this one to avoid too much runnyness.
This dish is perfect for the end of summer, when all the bounty of the season is still available, but evenings are beginning to cool and a big, hot bowl of dinner is something to be welcomed. Shell beans are really just immature dry beans, and can be cooked like dry beans that have been soaked. There is a bit of a spectrum between the "shell" and the "dry" stages for beans, and just how long they take to cook can vary a lot based on just where they are on that line. So we recommend cooking the beans separately from the rest of the vegetables in this dish in order to make sure the beans get cooked all the way through without endangering the rest to overcooking.