Category: Vegetables

Roasted Brassicas

Roasting is an easy way to prepare any of the stalky brassica varieties, including broccoli, cauliflower, broccoflower, broccolini, and so forth. Preheat an oven to 400° or so. Prepare a baking sheet or shallow metal roasting pan. (Optionally lining it with foil or parchment simplifies cleanup.) Cut the brassicas into florets. (Broccolini stalks are so

Pickled carrots (& onions)

Shred carrots. Slice onions across, then chop the rings so they break apart into lengths. Stuff into Mason jar. In a small saucepot, simmer together 2 cups vinegar (apple cider, white, distilled, red… balsamic is a step too far and I do not recommend), 1 cup (? maybe less?) sugar, spices (pickling or some combination

Enchilladas

Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but

Autumn Salad with Roasted Squash

We served this salad at Thanksgiving this year. The first step is to cook the squash. We used a butternut squash, but other winter squash varieties would work. The squash we used made about twice as much as we needed for the salad. Cut off the hard ends of the squash and then peel the

Apple-Chestnut Bread Dressing

A traditional side dish at Thanksigiving, some people use this to stuff their turkey, but the emerging consensus is that it’s better to bake it separately — which is good news for us vegetarians! I made this for the first time at this year’s Thanksgiving, after reading a dozen different recipes and extracting the elements

Creamed Spinach

Sauté a large chopped onion in half a stick of butter until onion softens. Optionally add a carrot, a bell pepper, a large mushroom, or a handful of chopped cherry tomatoes. Make a space in the center of the pot, add garlic, basil, paprika.  Cook a few minutes to take the edge off the garlic.

Pumpkin Pie

Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes). Prepare 1 pound of pumpkin puree. You can purchase this in a can, or make it fresh by roasting a

Candied Sweet Potatoes

Peel and coarsely cube five giant (or ten small) sweet potatoes. Add to a pot with a stick of butter, 1.25 cups light brown sugar, a half cup of water, salt and pepper. Simmer on medium around 45 min, stirring occasionally, until potatoes are soft and syrup has thickened to a glaze.

Maple Carrots

Scrub and slice two large bunches of carrots. Add to a pot with a stick of butter and a cup of maple syrup. Simmer on medium around 30-45 minutes, uncovered and stirring occasionally, until carrots are soft and syrup has thickened to a glaze. This can bubble away on the back burner without much attention

Quiche Formula

You can make a quiche out of almost anything! Mix and match your cheese and vegetable choices to taste, and then follow this simple formula. Based on the Moosewood quiche formula, by Mollie Katzen. A basic piecrust. Around 1 lb. shredded or crumbled cheese: cheddar, goat, swiss, or whatever you like. Around 1-2 cups cooked