Vegetables

Eggplant with Tahini

Makes 4 servings. 

This recipe features delicious roasted wedges of eggplant served on a bed of tahini and topped with pine nuts and parsley. I serve it at room temperature.

INGREDIENTS:

  • 2 baby eggplants, about ½ pound each

  • 4 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper 

  • 3 tablespoons tahini

  • 3 tablespoons lemon juice

  • 1 teaspoon salt

  • 4 tablespoons cold water

  • 3 tablespoons pine nuts, toasted

  • ½ cup tightly packed flat leaf parsley, finely chopped

 PREPARTION:

  1. Preheat the oven to 450F. 

  2. Line a baking sheet with foil and grease with 2 tablespoons olive oil. 

  3. Rinse the eggplants, dry and cut off the ends. Slice in half then into eighths. Place on the foil. Brush with the remaining oil and season well with salt and pepper.

  4. Roast until golden brown, without turning, for about 20-25 minutes.  

  5. Place the tahini in a small bowl, whisk in the lemon juice and salt. Slowly whisk in the water to make it sauce-like.

 TO SERVE:

Divide and spread the tahini among the individual plates or platter. Place the eggplant on top and sprinkle with pine nuts and parsley. 

 

 

Roasted Baby Artichokes

Makes 2-4 first course or side dish servings. 

This delicious vegetable has a short season so take advantage when you can. You can also make this dish in advance and reheat it.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice

  • 3 garlic cloves, finely chopped

  • Leaves from 12 thyme sprigs

  • 1 teaspoon Kosher salt.

  • Freshly ground black pepper

  • 2 tablespoons water.

  • 12 baby artichokes

PREPARATION:

  1. Preheat the oven to 425F.

  2. In a small bowl combine the oil, lemon juice, garlic, thyme, salt, pepper and water. 

  3. Cut off and discard the artichoke stems. Pull the tough outer leaves as far as they will snap, leaving only the pale green leaves.  Cut ¼ inch of the tops of the artichokes, then cut artichokes in half lengthwise. 

  4. Place in an ovenproof dish and pour the oil mixture over the artichokes. Roast for about 25 minutes, turning the vegetables over midway through and tossing from time to time. Add a spoonful or so of hot water as needed.  The artichokes should be fork tender.

  5. Season to taste with lemon juice, salt and pepper.

 
 

Delicata Squash

Delicata Squash.jpg

Makes 2 first course servings. 

I love delicata squash with its creamy, sweet flavored, and an edible rind.

INGREDIENTS:

  • 1 delicata squash

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon maple syrup

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Line a baking sheet with foil.

  3. Rinse and pat dry the squash. With a serrated knife trim the ends and discard.  

  4. Cut the squash in half lengthwise, scoop out all the seeds and fibrous strings and cut the rest into ½ an inch wedges. 

  5.  In a bowl combine the oil and maple syrup.

  6. Place the wedges on the foil skin side up and brush with this mixture. Season lightly with salt and pepper. 

  7. Bake for 15 minutes, turn over and bake for another 5 minutes.  The inside should be soft.  

  8. The skin is definitely edible.

 
 

Asian Green Beans

Asian Green Beans.jpg

Makes 4 servings. 

I prefer to use French green beans for this recipe.  They are thinner and more flavorful. I serve this dish at room temperature very often as a first course.  

INGREDIENTS:

  • 1 pound French green beans

  • 1 tablespoon extra-virgin olive oil

  • 2 garlic cloves, finely chopped

  • ¼ teaspoon Chinese five spice powder

  • 1 tablespoon low sodium soy sauce

  • 1 tablespoon Hoisin sauce (See Note)

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Trim and discard the stem ends of the beans (they are sold already trimmed, most of the time). Steam the beans for about 5 minutes, or until tender.  

  2. Heat the oil in a wok or a large skillet. Add the garlic and five spice powder and stir for a minute over low heat.  Add the soy sauce and hoisin sauce, increase the heat and cook for a minute. Finally add the beans, combine well and season to taste with salt and pepper.   

NOTE:

I use Joyce Chen brand of Hoisin sauce.

 
 

Sautéed Portobello Mushrooms

Sauteed+Portobello+Mushrooms.jpg

Makes 2 servings. 

This dish has a distinct mushroom flavor enhanced by the truffle oil. I like to serve it as a first course.

INGREDIENTS:

  • 3 portobello mushroom caps, each 4 inches in diameter

  • 3 garlic cloves, finely chopped

  • 4 tablespoons truffle oil

  • ¾ cup frozen sweet peas, thawed

  • 1 cup loosely packed flat leaf parsley, coarsely chopped.

  • 1 -2 tablespoon balsamic vinegar

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Cut off mushroom stems and discard. Scoop out the gills with a spoon (they are dark and tend to darken the dish making it unappealing). 

  2. Wipe the caps with a damp paper towel and slice thinly. 

  3. Heat the truffle oil in a wok or skillet, add the garlic and sauté over low heat for a minute. Increase the heat to medium, add the mushrooms and stir until the mushrooms are almost wilted and soft.    Add the peas, parsley and vinegar. Season to taste with vinegar, salt and pepper.  

 
 

Broccoli Cannellini Soup

Broccoli+Candelini+Soup.jpg

Makes 6 generous servings. 

Thick, creamy, hearty and nutritious, this soup freezes very well.  

INGREDIENTS:

  • I bunch broccoli, about 1½ pounds

  • 3 tablespoons extra-virgin olive oil

  • 1 onion, coarsely chopped

  • 3 garlic cloves, coarsely chopped

  • One 15.5 can cannellini beans, drained

  • 6- cups vegetable broth

  • 2 tablespoons lime juice

  • Kosher salt,

  • Freshly ground black pepper

  • Chives for garnish, snipped with scissors

PREPARATION:

  1. Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.   

  2. Heat the oil in a medium saucepan, add onion and garlic and sauté for a few minutes.  Add the broccoli, the beans and 6 cups of broth.  Bring to a boil over high heat. Reduce the heat and cook covered for about 20 minutes or until the broccoli is soft. 

  3. Puree in a Vitamix and season to taste with lime juice, salt and pepper. 

  4. Serve garnished with chives.  

 
 

Brussel Sprouts with Avocado and Miso

Brussels+Sprouts+with+Avocado.jpg

Makes 4 serving. 

I like to serve this dish as a first course.  It has an interesting, well-seasoned flavor. It can be made earlier in the day.

INGREDIENTS:

  • 20 Brussel sprouts

  • 2 tablespoons extra virgin-olive oil

  • Kosher salt

  • Freshly ground black pepper  

DRESSING INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil

  • Zest from 1 lime

  • 1 ½ tablespoon lime juice

  • 1 tablespoon maple syrup

  • 1 teaspoon Dijon mustard

  • 2 teaspoons white miso paste

  • Kosher salt

  • Freshly ground black pepper

  • 1 ripe avocado, peeled, diced

GARNISH:

  • ¼ cup loosely packed mint leaves, torn into small pieces

  • 2 tablespoons sunflower seeds, toasted

PREPARATION:

  1. Preheat the oven to 400F.

  2. Line a 12x18 baking sheet with foil. 

  3. Trim the sprouts, remove outer leaves and quarter. Place on the foil, sprinkle with olive oil, season lightly with salt and pepper and toss to coat. Roast for 20-25 minutes, or until a little browned and tender.  

  4. Transfer to a serving dish and cool.   

  5. In a medium bowl whisk together the dressing ingredients.

  6. Pour ½ of the dressing over the sprouts and coat well.

  7. Scatter the avocado over the sprouts. Drizzle with the remaining dressing. Season to taste with salt and pepper and garnish with mint and sunflower seeds.

 
 

Roasted Bell Peppers

Roasted+Bell+Peppers.jpg

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

  • 4 bell peppers, orange, red and yellow

DRESSING:

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey 

  • ¼ cup loosely packed flat leaf parsley

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.   

 
 

Zucchini with Pesto

Zuchinni+with+Peso.jpg

Makes 4 serving.

I like to serve this dish as a first course. It’s quick, easy and delicious.  The pesto can be made at any time, and the zucchini broils for only a few minutes.

INGREDIENTS:

  • 4 medium zucchinis, about 6 ounces each

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • Parmesan cheese, optional

PESTO:

  • 1 cup tightly packed basil leaves

  • 2 garlic cloves, quartered

  • 2 tablespoons pine nuts

  • 3/4 teaspoon Kosher salt

  • 4 tablespoons extra- virgin olive oil

  • Freshly ground black pepper

TO MAKE THE PESTO:

  1. Place the basil, garlic and pine nuts in a food processor. While the motor is running, drizzle in the olive oil to make a smooth paste.

  2. Transfer to a dish and season to taste with salt and pepper.

PREPARATION:

  1. Preheat the broiler.

  2. Rinse, dry, trim and cut the zucchini in half lengthwise. Place on a foil lined baking sheet,  coat lightly with olive oil and sprinkle lightly with salt and pepper.

  3. Broil close to the heat source until lightly golden and medium soft, about 8 minutes.  

  4. Let cool for a minute and lightly coat the zucchini with the pesto.  Sprinkle with Parmesan cheese, if you like.

  5. Pesto leftovers can be used for pasta, rice or potatoes.

 
 

Cauliflower with Dressing

Cauliflower+with+Dressing.jpg

Makes 4- servings.

This versatile vegetable, which I like to serve warm as a first course, lends itself to different flavors and spices.

INGREDIENTS:

  • 1 large cauliflower, about 2½ pounds

  • 2 tablespoons extra- virgin olive oil

  • 2 teaspoons paprika

  • Kosher salt

  • Freshly ground black pepper

DRESSING:

  • ¼ cup extra-virgin olive oil

  • 1½ tablespoons capers

  • 2 scallions including green parts, finely chopped

  • 1 cup tightly packed flat leaf parsley, finely chopped

  • Lemon zest from 1 lemon

  • 2 tablespoons lemon juice

  • 1 teaspoon grainy Dijon mustard

  • ½ teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 500F.

  2. Cut and discard cauliflower stem. Cut the cauliflower into large florets and rinse. In a large bowl combine the olive oil, paprika, salt and pepper. Place the cauliflower into the bowl and toss well, preferably with your hands.

  3. Line a large baking sheet (12 by 18) with heavy foil. Spread the cauliflower on the baking sheet and bake on the lowest rack of the oven until soft and lightly browned, about 20 minutes.

  4. In a small bowl combine the dressing ingredients and season to taste.

  5. I like to serve the cauliflower warm with the dressing on the side.  


Beet, Carrot and Mint Salad

Beet%2C+Carrot+and+Mint+Salad.jpg

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

  • 2 medium beets

  • 2 medium carrots

  • ¾ cup lightly packed mint leaves, hand torn

  • ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

  • Zest and juice from 1 lime (4 tablespoons)

  • 1 ½ tablespoons honey

  • 1 tablespoon low -sodium soy sauce

  • 2 tablespoons extra -virgin olive oil

  • 1 tablespoon rice vinegar

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

  2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

  3. Toss with the dressing and season to taste.

 
 

Stir Fried Shiitake Mushrooms

STIR FRIED SHIITAKE MUSHROOMS.jpg

Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

  • 8 large shiitake mushrooms, about ½ pound

  • 3-4 tablespoons extra-virgin olive oil

  • 2 scallions including the green part, thinly sliced.

  • 3 cloves garlic, finely chopped

  • 3-4 tablespoons dry white wine

  • ¾ cup loosely packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

  2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

  3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

  4. Add the parsley and season to taste with salt and pepper.