Hasselback Butternut Squash with Bay Leaves Recipe. I have been in love with fresh Bay leaf or Laurel for a long time and have sought out ways to use it - and not just as an extra in our soups . Its flavor is ancient feeling which means many humans across time are connected to your dish! This recipe is one of my favorite recipes in years. It is so elegant and sumptuous and simple and balanced.
The spicy to sweet to fatty butter triangulation is top notch. Brown Butter Rosemary Roasted Sweet Potatoes Recipe. Kale and Brussels Sprout Salad Recipe. Ingredients 1/4 cup fresh lemon juice2 tablespoons Dijon mustard1 tablespoon minced shallot1 small garlic clove, finely grated1/4 teaspoon kosher salt plus more for seasoningFreshly ground black pepper2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife1/2 cup extra-virgin olive oil, divided1/3 cup almonds with skins, coarsely chopped1 cup finely grated Pecorino Recipe Preparation Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl.
Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Recipe by Susan Spungen Photos by Christopher Testani. Oven-Roasted Cauliflower Recipe. Cauliflower and Potatoes: "Aloo Gobi" Recipe : Aarti Sequeira. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.
Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Maple Cinnamon Roasted Butternut Squash - Vegan Recipe. Fried Cabbage with Bacon, Onion, and Garlic Recipe. Caramelized Butternut Squash Recipe : Ina Garten. Simple Roasted Butternut Squash Recipe. Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice Recipe : Emeril Lagasse. Yes You Can Can! After spending a glorious summer outdoors cultivating a thriving garden, many gardeners are wondering what to do with the remainder of their bounty. Here & Now’s resident chef Kathy Gunst says “can it!” And look no further. Check below for some of Kathy’s favorite end of summer recipes and her tips on canning. More: End-of-the-Season Roasted Tomato Sauce (PDF) Kathy’s take: Roasting at a high temperature gives tomatoes a rich, slightly smoky flavor, and onions and garlic become sweet as they caramelize.
Toss the sauce with pasta, serve it over grilled chicken or fish, or in any dish that calls for regular tomato sauce. Preheat the oven to 450 degrees. In a large roasting pan, gently toss together the tomatoes, onions, whole and chopped garlic, herbs, olive oil, salt, and pepper. Let cool and place in clean, sterile jars, or tightly sealed plastic bags, and refrigerate, freeze, or can.
Makes about 10 to 12 cups. Peach Butter (PDF) Makes about 10 pints. Zucchini Pickles Recipe. Roasted Carrots Recipe : Ina Garten. Honey Glazed Roasted Carrots | Peanut Butter and Peppers. Hi Everyone! Today was so beautiful here in Northern California that my friend and I finally got to take a walk to the Farmers Market on our lunch. Not too much in season, but I did manage to pick up a great big bag of kiwi’s, I can’t wait for them to ripen so I can just peel and eat them.
I think kiwi is one of those forgotten fruit. I also picked up a bag of carrots and made the best roasted carrots I have ever had. Since it was so nice out I was inspired to heat up the grill and I made Bourbon BBQ Boneless Pork Chops. Remember when I made Bourbon BBQ Sauce? I used the same recipe and made these babies! While they were grilling I also made Honey Glazed Roasted Carrots. These carrots were cooked to perfection! I peeled and cut the carrots to the same size, placed in a bowl and added melted butter and honey, baked in the oven for 15 minutes and they were done. Honey Glazed Roasted Carrots Ingredients Instructions Notes Have a great day, I’m off to Target!!! How to cook Broccolette. If you aren’t familiar, you may be thinking, “What exactly is Broccolette (also called Broccolini and Baby Broccoli)?” Well, Broccolette is a cross between Broccoli and Chinese Broccoli; it has long thin stalks and much smaller florets. It is something I buy a lot of and if you shop at Costco, you might too.
Costco (at least here in Seattle!) Sells a huge 2-pound bag of cleaned, Organic Broccolette from Earthbound Farms for less than $5! As a life-long lover of broccoli and someone with more than just a slight obsession with Chinese Broccoli, I was pretty excited when I saw this product in my store and have been buying it up at least every other week for months and months now (if not at least a year). I have tried it raw, sauteed, steamed, grilled, in omelettes and in stir-frys and I have continually been a bit surprised at how much more bitter the Broccolette can than either of it’s predecessors.
How to cook Broccolette Preheat oven to 400F. Zucchini Parmesan Crisps Recipe : Ellie Krieger. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.
Tom's Kitchen: Quick and Easy Zucchini Fritters. Tom Philpott September in Austin is a slightly awkward time at the farmers market. Months of brutal heat has finished off most of the summer harvest, but the fall goods like kale, collards, and winter squash aren't quite ready yet. One thing you can still get in abundance is zucchini, which I love—but at this point, I can't do any more grilled, sauteed or roasted zucchini slices. So when I picked up a few beautiful ones recently, all I could think to do with them was grate them into fritters.
Fritters sometimes strike me as too fussy. Zucchini Fritters 2 medium zucchini 2 eggs 1 teaspoon sea salt A fistful of parsley, finely chopped 1 clove garlic, crushed, peeled, and minced fine A good lashing of freshly ground black pepper A pinch of red-hot chile clakes 1/2 cup flour (hippie that I am, I used whole wheat) Olive oil, for pan frying Belle of the September market: zephyr zucchini Using a box grater, grate zucchini into a large bowl. Mom's Zucchini Pancakes Recipe. Crispy Kale Chips Recipe : Melissa d'Arabian. Roasted Brussels Sprouts Recipe : Ina Garten.