Feeds:
Posts
Comments

Posts Tagged ‘vegetables’

by Sarah Steimer

Miso and maple-glazed roasted vegetables

A simple, flavorful dish that can be served with a salad? On a weeknight? So easy that you can watch multiple animal GIFs while you make it. (And I KNOW you have leftover miso from my recent orange-miso salmon recipe.)

(more…)

Read Full Post »

by Sarah Steimer

Roasted vegetable and quinoa soup

A great way to use vegetables that are on their last leg is to roast them and turn them into soup. Even if you don’t eat the soup that night, you can keep it in the fridge for about five days or freeze it for about three months.

(more…)

Read Full Post »

by Sarah Steimer

This vendor (I forget the name!) is one of our first stops at the market. This farm has some of my favorite heirloom tomatoes and a great selection of dried beans. Plus the one farmer has talked me into buying more food than I care to admit. Pictured here (starting from the background) are squash blossoms, broccoli, cranberry beans, tomatillos, basil and tomatoes.

This vendor (I forget the name!) is one of our first stops at the market. This farm has some of my favorite heirloom tomatoes and a great selection of dried beans. Plus the one farmer has talked me into buying more food than I care to admit. Pictured here (starting from the background) are squash blossoms, broccoli, cranberry beans, tomatillos, basil and tomatoes.


(more…)

Read Full Post »

by Caitlin Saniga

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabega.

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabaga. The more colorful, the better!

  • 1 medium turnip, scrubbed and trimmed
  • 1 medium parsnip, scrubbed, trimmed and peeled
  • 1 medium sweet potato, scrubbed and peeled
  • 5 red skin potatoes, scrubbed and trimmed
  • 1 small butternut squash, peeled and seeded
  • olive oil
  • 2 tablespoons fresh rosemary
  • 3 cloves garlic, minced
  • salt and pepper

Preheat the oven to 400 degrees.

Chop the vegetables into 1/2-inch cubes and place in a large bowl. Drizzle olive oil lightly over the vegetables and toss to coat. Add the rosemary, garlic and a some good grinds of salt and pepper. Transfer the vegetables to a large glass baking pan. Roast in the oven, stirring every 10 minutes or so, for 30-40 minutes, or until vegetables soften and turn golden. Serve warm.

Makes 6 servings.

Read Full Post »

by Caitlin Saniga

After you slice up the leeks, handle them with care or the rings will separate. You might be better off to brush them with oil instead of tossing them around with the squash.

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large leeks, white and pale green parts, cut into 1/4-inch-thick diagonal rounds, well washed
  • 1 medium zucchini, sliced on a diagonal, 1/4 inch thick
  • 1 medium yellow squash, sliced on a diagonal, 1/4 inch thick
  • salt and pepper
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 medium garlic clove, minced
  • 2 teaspoons fresh thyme leaves

Preheat the oven to 425 degrees. Brush a 9-by 9-inch ovenproof glass dish (or a glass dish or pie plate of similar size) with oil. In a medium bowl, gently toss the leeks, zucchini, yellow squash, and 2 tablespoons olive oil and season with salt and pepper. ArrangeĀ  vegetable slices in the bottom of the plate, slightly overlapping them.

In a small bowl, combine the bread crumbs, Parmesan, garlic and thyme, and season with salt and pepper. Mix the remaining tablespoon of oil until the mixture is crumbly. Sprinkle the crumb mixture over the vegetables, and bake until the bread crumbs are golden brown and the vegetables are tender, about 25 minutes. Serve hot.

Makes 4 servings.

Recipe: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

Read Full Post »