Prepare a filling by cooking a variety of vegetables; in one recent batch, I included: In a large pot, melt half a stick of butter and add the vegetables incrementally and cooking until things are mostly cooked, but turn the heat off before they’re fully cooked so that they can finish in the oven. Delicate
Set the oven to 425° and select a roasting pan or baking tray. Snap off the stem ends of the asparagus. Toss the asparagus in olive oil and salt. Roast for 8-15 minutes depending on thickness. Just before serving, optionally add and toss to coat: black pepper, lemon juice, parmesan, or whole-grain mustard.
A simple choice for times when you want something more than just pasta, but don’t have the time to make a lasagna. Turn the oven to 375°. Select a two- or three-quart casserole dish (such as a 9x12x2″ glass baker). Combine the pasta and tomato sauce and stir together. Layer half of the pasta into
These make a great accompaniment for eggs. Use yellow or red potatoes, like Yukon Gold, not the brown russet potatoes. Cut them into uniform-sized chunks, like 1/2″ x 1/2″ x 1″ or thereabouts. (The exact size isn’t critical, but avoid having a mix of big chunks and little bits, because you want them all to
A brief version of this recipe appears in Autumn Salad with Roasted Squash, but this vegetable is so delicious I figured it was worth calling out separately. Purchase a medium or large butternut squash. Set the oven to 400-425°. Set out a large baking tray or roasting pan, optionally lined with a piece of baking parchment.
[I rarely serve mushrooms on their own, but this preparation is worth making an exception for. — Matthew] Start with at least a pound of mushrooms, remembering that they will shrink substantially when cooked. Any common type of fresh mushroom can be used; most recently I used a mix of cremini, portobello, and shiitakes. Cut
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
Step by step: heat pan, then turn it down to low-med. put butter in pan. add sandwich, rub it around in the melty butter. cover. wait 1 minute. check inside for melt, bottom for color. 30 more seconds if needed. remove sandwich, add butter, flip sandwich back into pan, rub around in melty butter. cover.
Simmer 1/2 cup barley in 2 cups of almond milk. Use the lowest possible heat; almond milk boils over if you look at it sideways. In about 45 minutes, the grains will have absorbed all the almond milk. Options: add a couple of eggs to the hot pot, spoon hot barley on top, put the