Tuscan Farro Soup

Mark Bittman

• Yield 4 servings
• Time 1 1/2 hours

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
• Salt and pepper
• 1 tablespoon minced garlic
• 1 cup farro, spelt or barley
• 1 cup dried white beans, soaked for several hours or overnight
• 2 cups chopped tomatoes (canned are fine; do not drain)
• 6 cups stock or water, more as necessary
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil, optional
• Freshly grated Parmesan

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Preparation

1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Cooking Notes

500

• All230
• Most Helpful93
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Charlotte1 day ago

I added a bit of red wine vinegar and red chili flakes to give it a kick. I also didn't have celery so I added a smidgen of celery powder for the flavor. Turned out great! It made a ton and I froze half. If you're cooking for 1 or two consider halving the recipe.

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This is helpful

Corrine4 days ago

Reminds me of soup in Pienza. One change; cook the vegetables very slowly so they almost caramelize, add and reduce some white wine, Parmesan rind while cooking beans adds extra flavor dimension.

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3 This is helpful

Emily5 days ago

As is typical, i made a few changes only because I used what I had. Instead of farro, I used a barley, lentil & split pea blend. Canned beans instead of dried and Penzeys dried herbs instead of fresh. I also added a splash o lemon for brightness. Whatever mods you make, don’t skip the Parmesan. It really adds a necessary depth & heartiness. Next time, I’ll add greens to make it truly Tuscan. In the end, this is a great base recipe that can be modified in many or no ways! You can’t go wrong!

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1 This is helpful

Lisa5 days ago

Added fresh thyme with tomatoes. The beans took two hours to cook. The semi-pearled farro takes only 30 minutes to cook.

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1 This is helpful

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Green Beans with Oil and Lemon

From Keepers.

There's no easier, or zingier, way to perk up plain cooked green beans than by tossing them with equal parts olive oil and fresh lemon juice. This Greek "sauce" called latholemono, is a classic accompaniment to grilled fish and shellfish, but is just as wonderful on grilled or roasted chicken, pork, or lamb, as well as other vegetables such as asparagus, spinach, and broccoli.

You can skip the ice bath and serve the combination hot or warm, if you like, Either way, be sure to dry the beans well before tossing with the sauce or the water will dilute the flavor. Feel free to adjust the amount of oil and lemon juice to suit your taste. Chopped herbs - dill, oregano, parsley, mint - would also be a nice addition.

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and pepper
1 lb green beans

Bring a large pot of water to boil over high heat. Meanwhile, in a large bowl, whisk together the oil and lemon juice until combined Season with salt and pepper and set the sauce aside.

Fill a large bowl with ice water. Season the boiling water generously with salt; it should taste like seawater. When it returns to a boil, add the green beans and gently boil, stirring once or twice, until crisp-tender, about 2 minutes. Drain, immediately submerge the green beans in the ice water to stop the cooking and retain the color, then drain again when cold and pat dry.

Add the blanched green beans to the sauce and toss to combine. Check the seasonings and serve. The green beans are best eaten within a few hours.

Labahita a la bacalao / Ginataang Sigarillas

Labahita a la Bacalao

1 k smoked labahita

3 pcs medium-size potatoes, diced

1 can chickpeas

2 pcs red bell pepper, sliced into strips

1 pc onion, sliced thinly

100 g olives, sliced

150 g tomato paste

3/4 c water

olive oil

Ginataang Sigarilyas

Gatang Sigarilyas

4 bundles sigarilyas, sliced

¼ c sautéed bagoong alamang

2 c coconut cream

2 pcs siling labuyo, chopped

Dried fish (fried and flaked)

E-mail the author at vbaga@inquirer.com.ph

SOAK labahita overnight (changing the water thrice). Boil fish for two minutes. Set aside to cool and drain. Flake the fish, removing all small bones. Heat olive oil in deep pan and fry fish for two minutes. Remove and set aside.

USING the same oil, sauté onion, garlic and bell pepper. Add potatoes and chickpeas. Stir well.

ADD fish flakes and olives. Pour tomato paste and water. Cover and simmer until thoroughly cooked. Add olive oil if the mixture gets dry. Season with pepper and paprika to taste.

TO MAKE Gatang Sigarilyas, heat vegetable oil in a pan. Add bagoong and labuyo. Add sigarilyas.

POUR in coconut cream.

STIR mixture for two minutes. Simmer until sauce thickens. Season with salt and pepper to taste.

TOP with dried fish before serving.

Read more: http://lifestyle.inquirer.net/157261/labahita-a-la-bacalao#ixzz2zIzN3pwx
Follow us: @inquirerdotnet on Twitter | inquirerdotnet on Facebook

Read more: http://lifestyle.inquirer.net/157261/labahita-a-la-bacalao#ixzz2zIzCsHZD
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Cheesey Broccoli

From StoneSoup

Cheesey Broccoli

I made this the other night for a ‘batchelorette’ dinner because my Irishman was out. I was craving something healthy but also cheesey and comforting. Talk about hitting the spot! If you have coconut oil, I really recommend using it because it adds a lovely subtle coconutty sweetness which sounds weird but actually works really well. Of course if you don’t have any, butter or olive oil are just as good.

enough for 2 
4-5 tablespoons coconut oil, olive oil or butter 
2 heads broccoli 
2-6 small red chills chopped, optional 
4 large handfuls grated cheese

1. Heat oil in a frying pan or skillet over a medium heat.

2. Rinse broccoli and don’t dry as the water will help the broccoli to steam. Slice broccoli stems finely then chop the top into bite sized chunks. I just hack through it with a knife but you’re welcome to chop into individual ‘trees’ if you like.

3. Add broccoli and chilli to the oil. Cook, covered for about 5 minutes or until the broccoli is tender. You’ll need to stir a few times. If it starts to burn add a little water.

4. Add cheese and stir until well combined and just melted.

VARIATIONS

different veg – also great with cauliflower or broccolini. And in spring time I’m planning on trying some cheesey asparagus. I’m also thinking it would work well with snow peas, green beans or kale sliced into thin ribbons.

more substantial – serve with a handful of nuts, or a little cooked quinoa or a poached egg or toss in a drained can of chickpeas and add a little more cheese.

carnivore – serve as a side to a well grilled juicy steak or chicken breast.

different cheese – I used a combo of parmesan and emmental but any melting cheese is good here. Try raclette, gruyere, cheddar or even some blue. It’s a good way to use up little scraps of cheese floating around the fridge.

tiny person-friendly – skip the chilli or serve it separately so everyone can add their own. For more ideas for feeding your family, see my other blog www.theyellowbench.com

Eggplants

From StoneSoup.

6 Healthy Recipe Ideas for Aubergine (Eggplant)

1. Tomato Baked Eggplant
This has to be the easiest way to cook eggplant. I usually just serve it as is for a healthy vegetable focused meal but you could mash it up and use as a sauce for pasta.

2. Spiced Baked Eggplant
Eggplant loves spices! See the recipe below.

3. Grilled Baby Eggplant
My favourite way to cook those finger-shaped Japanese eggplant is to halve and grill on the BBQ. Sometimes I do them on their own, but I often cook them with other late Summer veg like red capsicum (bell peppers) and zucchini (courgettes). Wonderful served with hummus or this walnut and white bean puree.

If you can’t get your hands on baby eggplant, slice regular eggplant and use them instead.

4. Soup
My favourite eggplant soup is this White Bean & Eggplant Soup. It’s not the most beautiful creation but is deeply satisfying and well worth the effort.

5. Dip / Spread
No collection of eggplant recipes would be complete without the fabulous Lebanese dip / spread called babaganoush. Charring the eggplant can get a bit messy but it’s totally worth it for the intensely smoky flavour.

6. Eggplant ‘Steaks’
The rich silky texture of cooked eggplant make for a fabulous vegetarian alternative to regular steaks. Especially good served with these parmesan peas.

Smoky, Lemony Sautéed Shredded Brussels Sprouts

Serves 4 (can be easily doubled)

1 pound Brussels sprouts
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon smoked sweet paprika
Zest of 1/2 lemon
2 teaspoons lemon juice (or more, to taste)
1 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper

Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds.

Heat the olive oil in a large skillet over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and lemon zest and sauté until crisp-tender, about 5 minutes.

Remove from heat and stir in the lemon juice and thyme. Season to taste with salt and pepper. Best served immediately, but may also be served at room temperature.

Recipe Notes

• Make-ahead tip: Brussels sprouts may be shredded up to a day ahead and stored in an airtight container in the refrigerator.

Zucchini Pasta

From New York Times.

This series by the chef Jeff Schwarz and the photographerGreg Kessler traces the trajectory of seasonal food — from its original source to a place on your table.

Restaurant cooking for vegetarians can be like herding cats. I say this as a vegetarian-leaning chef and diner myself. We are a fickle and confusing bunch that embraces one restrictive trend after another (soy-free, gluten-free, raw) while at the same time whimsically eating dairy, eggs and even fish! We want healthy food, but not health-store food. Our choices at most restaurants, where a side of brussels sprouts comes with a fistful of lardons, are few and far between. We can be difficult to deal with.

As the former chef of a restaurant that embraced local vegetables, I wanted to create a vegetable-only entree that checked off the food trend boxes but still had a wow factor. I kept coming back to pasta but didn’t want to make the usual vegetarian ravioli (nut cheese between two thinly sliced beets) or vegetarian lasagna (same nut cheese layered between eggplant and zucchini). I was stumped. All the while, the local produce deliveries kept arriving, especially zucchini, which is a quick-growing fruit that farmers love to unload on busy restaurants. We seemed to put it everywhere on the menu — just never as the main attraction.

One day as I was cutting up zucchini, I remembered a raw cooking class I took some years back at Purple Valley Yoga in Goa, India. A Japanese woman was teaching us how to prepare a carrot salad with a spiral mandoline (slicer). Delicate, thin ribbons spun out with little effort. I went online and ordered one straightaway. What arrived was lime green and felt sort of cheap, but surprisingly it went through hundreds of zucchinis with ease.

Making zucchini pasta is simple, but there are some rules to keep in mind. Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety. Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in the mandoline. Be sure to squeeze out as much water as possible with a cheesecloth or kitchen towel or the zucchinis will leach a puddle of water onto the serving plate after salting.

In the restaurant, we made a pesto for the pasta, but I have found that a combination of olive oil, lemon juice and basil leaves works just as well and is easier to prepare. We served it with Sungold tomatoes and corn to add sweetness, and sunflower seeds for crunch. It became so popular that the meat eaters wanted it as well, but with lobster. Which was O.K. with me — it meant I could also mark the box next to “Paleo” on my diet trend checklist.

Yield: 4 Servings

4 medium zucchinis, cut into 3-inch cylinders
1 cup cherry tomatoes (preferably Sungold), halved
Kernels from 1 ear of corn
⅓ cup raw sunflower seeds
1 pound cooked lobster (optional)
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice
1 cup basil leaves
Salt to taste

1. Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade. Repeat with the remaining zucchini pieces.
2. Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water. Discard the water, and place the dry zucchini ribbons in a large bowl.
3. Add the tomatoes, corn and sunflower seeds to the zucchini.
4. If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.
5. Mix in the olive oil, lemon juice and most of the basil leaves.
6. Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

Fresh Corn and Zucchini Cakes

Serves 4 (makes about 12)

These moist, tender little cakes are an easy and flavorful side dish to serve with simple grilled

foods. They're excellent at room temperature, so consider making them ahead and packing

them along in your cooler on your next picnic.

Ingredients:

2 large eggs

1/3 cup low-fat buttermilk or low-fat milk

1/3 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

Kernels from 1 ear sweet corn (about 3/4 cup)

1 zucchini, grated (about 1 cup)

1/3 cup chopped onion

1/3 cup chopped mint

1 lemon, zest of

2 teaspoons expeller-pressed canola oil

In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until

smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet

over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook,

turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes

begin to brown too deeply before middle is cooked through. Add more oil between batches if

necessary. Serve the pancakes warm or room temperature.

Nutritional Info: 

PER SERVING:140 calories (50 from fat), 6g total fat, 1g saturated fat, 105mg cholesterol, 460mg sodium, 18g carbohydrate (3g dietary fiber, 3g sugar), 7g protein

Kimchi Radish Pickle

Adapted from “The Kimchi Cookbook,” by Lauryn Chun with Olga Massov

TOTAL TIME

45 minutes plus overnight pickling

INGREDIENTS

• 1 3/4 pounds radishes (a mix of different types, if possible)
• 1 1/2 tablespoons coarse kosher salt
• 2 tablespoons Korean chile flakes (not powder)
• 1 inch-long piece of fresh ginger root, peeled and grated
• 1 large garlic clove, minced or grated
• 3 anchovy fillets (optional)
• 1/2 teaspoon sugar

PREPARATION

1.

Scrub radishes well with a vegetable brush under cool running water. If using thick-skinned radishes such as watermelon, peel away any hairy or brown spots (you can either leave the rest of the skin on or peel radishes completely). If using small table radishes (usually red, purple, pink or white), trim away roots and most of the green stems, leaving 1/8 inch on top. Halve or quarter smaller radishes; cut larger radishes into bite-size wedges.

2.

Place radishes in a bowl and toss with salt. Let rest for 20 minutes. Drain radishes in a colander set over a bowl, reserving brined juices. Rinse radishes quickly, then shake them to remove excess water.

3.

Prepare the chile paste: In a large bowl, stir together 1/4 cup water with chile flakes, ginger, garlic, anchovies (if using) and sugar. Add drained radishes and mix well to coat with paste. Pack into a 1-quart jar (or 2 smaller jars), then pour the reserved brine into the bowl with the chile paste residue, swish it around to capture leftover seasonings, and pour brine into jar (the liquid will not cover the radishes). Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

YIELD

1 quart

• By MELISSA CLARK, March 6, 2013

A Crunchy End to Winter

By MELISSA CLARK

By March I’ve had my fill of root vegetables. All winter long, I gratinéed them, puréed them, roasted and sautéed them. I savored them in soups, blanketed them with cheese and cream and shaved them sensibly into lean, crisp salads.

The one thing I hadn’t done with root vegetables was pickle them. Pickling, like preserving, seemed like something one does in seasons of abundance, not in the grip of desperation, when the patrons of farmers’ markets are pining for spring.

But then, while biting into a banh mi and crunching happily on the pickled daikon and carrot within, I realized the obvious. Making a spicy, zingy pickle would alleviate the root vegetable doldrums — or at least, give me something tasty to snack on.

I considered my rooted options. Unlike parsnips and sweet potatoes, which are dense and need cooking, radishes are juicy and can be eaten raw. Watery root vegetables are best able to absorb the flavor of a pickle brine while maintaining their crunch. That is the key to every great pickle: the piquant meeting of snap and juice.

To make the pickle, I used a basic dry brine method that is both easy and fast. The idea is to rub down the vegetables in salt, add spices and flavorings and let the flavors deepen overnight. You can stir in any seasonings you like.

Using the flavor of kimchi as an inspiration, I started with Korean chile flakes (regular chile flakes work well, too). Be sure to use flakes and not powdered chile, which is much more potent. If you prefer a milder pickle, you can halve the amount of flakes. My pickle ended up with a gentle, fleeting burn on the tongue that built as I ate but never became uncomfortable.

I also added garlic, ginger and, for a saline zing, anchovy, though fish sauce or dried shrimp can be substituted for more authentic results. Vegetarians can just leave out the fish products entirely. And lastly, because I had one around, I threw in a bruised lemon grass stalk, which gave a floral, citrus complexity without the acid of lemon or lime. Kaffir lime leaves would have made a similar impression.

When I ate the radishes the next day, they had been transformed from ordinary into thrilling, with flavors bright and spicy enough to get me through to May.

Roasted Root Vegetables

From Cook's Illustrated.

Serves 6

1 celery root, (14 ozs), peeled
4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter
12 ounces parsnips, peeled and sliced 1-inch-thick on bias
5 ounces small shallots, peeled
Kosher salt and pepper
12 ounces turnips, peeled, halved horizontally and each half quartered
3 tablespoons vegetable oil
2 tablespoons chopped fresh parsley

Directions

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425°F. Cut celery root into 3/4-inch-thick rounds. Cut each round into 3/4-inch-thick planks about 2 1/2 inches in length.

2. Toss celery root, carrots, parsnips, and shallots with 1 teaspoon salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 to 10 minutes, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil, and toss to coat.

3. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 minutes.

4. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter, sprinkle with parsley, and serve.

Serves 6

Notes

Use turnips that are roughly 2 to 3 inches in diameter. Instead of sprinkling the roasted vegetables with chopped parsley (tarragon or chives may also be substituted), try garnishing them with one of the toppings (see related content).

Why this recipe works:
When properly roasted, root vegetables develop wonderfully complex and intense flavors. We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch. To speed up the cooking process, the vegetables are microwaved and then to jump-start the browning, we place them on a preheated baking sheet.

Before root vegetables can fully caramelize, any moisture they release must be driven off. To speed up the process, we microwaved all but the turnips (which cook relatively quickly without any help) before putting them in the oven. I don't have a microwave so i prepare the vegetables a day ahead and keep them in the fridge.

Bacon-Shallot Topping

Ingredients

4 slices bacon, cut into 1/4-inch pieces
1/4 cup water
2 tablespoons minced shallot
1 tablespoon sherry vinegar
2 tablespoons minced fresh chives

Directions

Bring bacon and water to boil in 8-inch skillet over high heat. Reduce heat to medium and cook until water has evaporated and bacon is crisp, about 10 minutes. Transfer bacon to paper towel lined plate and pour off all but 1/2 teaspoon fat from skillet. Add shallot and cook, stirring frequently, until softened, 2 to 4 minutes. Remove pan from heat and add vinegar. Transfer shallot mixture to bowl and stir in bacon and chives. Sprinkle over vegetables before serving.

Makes about 1/2 cup

Notes

Why this recipe works:
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor combinations that would complement the vegetables' inherent sweetness and also provide a contrasting texture.

Orange-Parsley Salsa

Ingredients

1/4 cup slivered almonds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 orange
1/2 cup minced fresh parsley leaves
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon cider vinegar
1/4 teaspoon kosher salt

Directions

1. Toast almonds in 10-inch skillet over medium-high heat until fragrant and golden brown, 5 to 6 minutes. Add cumin and coriander; continue to toast, stirring constantly, until fragrant, about 45 seconds. Immediately transfer to bowl.

2. Cut away peel and pith from orange. Use paring knife to slice between membranes to release segments. Cut segments into 1/4-inch pieces. Stir orange pieces, parsley, garlic, oil, vinegar, and salt into almond mixture. Let stand for 30 minutes. Spoon over vegetables before serving.

Makes about 1/2 cup

Notes

Why this recipe works:
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor combinations that would complement the vegetables' inherent sweetness and also provide a contrasting texture.

Turkish Spice Blend

Ingredients

2 tablespoons sesame seeds, toasted
4 teaspoons minced fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest

Directions

Combine all ingredients in bowl. Sprinkle over vegetables before serving.

Makes About 1/4 cup

Ciambotta (Italian Ratatouille)

Tried this new version of ratatouille, which the hubby loved.

Pestata:
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes

Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

A relative of pesto, pistou, picada and gremolata, pestata is a potent garlic, herb, and olive oil puree. When stirred into the ciambotta toward the end of cooking, its grassy bite freshens and brightens the rich, earthy flavours of the stew.

• 12 ounces eggplant, peeled and cut into 1/2-inch pieces
• 2 tsp. salt
• 4 tablespoons olive oil
• 1 large onion, chopped (mine was about 10.5 oz)
• 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 1/4 cups water
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
• 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
• 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup shredded fresh basil

Instructions:

1. Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly. (I don't have a microwave so I sliced the eggplants a day before I made the stew.)
2. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
3. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until very hot. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
4. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Pan-Seared Vegetables

From Kitchn

How To Pan-Sear Any Vegetable for a Quick Weeknight Side Dish

What You Need

Ingredients
1 lb veggie of choice — like broccoli, asparagus, brussel sprouts, or carrots
1-2 tablespoons grapeseed oil, olive oil, or other favorite cooking oil
Pinch red pepper flakes
Kosher salt (to taste)
1/2 lemon

Tools
Large skillet or wok
Spoon

Instructions

1. Rinse, dry, and chop the vegetables. Rinse the vegetables under cool water, dry them thoroughly, and then chop them into bite-sized pieces. You want a blackened, slightly charred exterior on these vegetables, so the drier the vegetable the better the crust.

2. Add the oil to the stir-fry pan and heat over medium-high to high heat. Add just enough oil to film the bottom of the pan with a thin coating. Since this method requires cooking at high heat, using an oil that has a higher smoke point like grapeseed oil will be best; however, olive oil will also work fine if you don't have grapeseed on hand. Just watch the temperature more carefully so you don't smoke up the kitchen.

3. Add the vegetables to the hot pan. When the oil begins to shimmer and you see a slight wisp of smoke, add the vegetables to the pan. Sprinkle the red pepper flakes and salt over the vegetables. Lay the lemon cut-side down on the bottom of the pan.

4. Cover and cook for 2 minutes, undisturbed. Cover the pan with a lid and let the vegetables cook without stirring for two minutes, until they are blackened on the underside. I'm a guy who loves to flip and stir things, but for this I have to tell myself to wait and it'll be worth it. Now's a good time to pour a glass of wine or open a beer.

5. Remove lid and check on the doneness. Give the vegetables a quick toss and let the other side blacken for another 1-2 minutes.

6. Remove veggies from pan, and finish with the squeeze of lemon. Transfer the vegetables to a serving platter or individual plates. Squeeze the blackened lemon half over the vegetables, and enjoy.

More Vegetarian Dishes

Vegetarian Casserole Recipes

Egglant Recipes

Meatless Comfort Food Recipes

Miso Butter Brussels Sprouts

Here's another experiment with brussels sprouts.

INGREDIENTS

• Brussels sprouts, small & firm – 1 lb.
• Butter – 1 tbs.
• Red miso paste – 1 tbs.
• Olive oil – 1 tbs.
• Lemon – ½

MAKE

1. Preheat oven to 500 degrees
2. Rinse brussels sprouts and trim the ends (the stem part) and remove any outer leaves that look damaged or just don’t look that fresh. Slice them in half
3. Toss brussels sprouts with 1 tbs. of water and a generous dash of salt and pepper. Place brussels sprouts, cut-side down in a rimmed baking sheet / baking pan. Cover with foil and bake for 10 minutes
4. When brussels sprouts are in the oven melt butter and mix with red-miso paste and oil. Toss with brussels sprouts after they’ve baked for 10 minutes. Put back in the oven without foil. Roast for 10 to 12 minutes
5. Toss finished brussels sprouts juice from ½ a lemon and more salt and pepper as needed

SMARTS

1. These are best prepared for serving. If you prepare them ahead, they’ll lose their crisp
2. Serve finished brussels sprouts with your favorite nuts . . . cashews, walnuts, pine nuts all taste great
3. Vegan? Skip the butter and just use olive oil

Roasted Broccoli and Cauliflower with Lemon and Garlic

I had a bag of frozen mixed broccoli and cauliflower which I used to make this recipe. I steamed the vegetables for a few minutes before roasting it and since I didn't have lemons, I used frozen lemon zest. I also added some cheese before serving the dish.

Broccoli, cauliflower, and lemons are all rich in vitamin C, and garlic adds antioxidants.

• 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
• 1 large head cauliflower (about 2 pounds), broken into florets
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 lemons, thinly sliced
• Coarse salt and ground pepper
• 
  

Preheat oven to 475 degrees (or lower?). On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Braised Brussel Sprouts

Should I try cooking brussel sprouts again?

 1 cup diced good-quality maple-smoked bacon

2 Tbsp finely chopped shallots

1 lb Brussels sprouts, cleaned and thinly sliced

1 Tbsp butter

Juice of ½ lemon (about 1 Tbsp)

2 Tbsp freshly grated Parmesan cheese

Line a small plate with a paper towel. In a medium frying pan on medium heat, cook bacon until lightly crispy, about 5 minutes. (If the meat begins to smoke, reduce heat.) Remove bacon form the pan and drain on the lined plate. Carefully pour off some of the rendered fat, then add shallots and cook for another 2 minutes. Stir in Brussels sprouts and cook for 2 more minutes, then add bacon and butter and toss lightly. Season with salt, black pepper and lemon juice. Remove from heat and stir in Parmesan cheese.

How to Roast Peppers

I'm making cheese pimiento spread today and roasted a bell pepper.

Cooking Vegetables

From Stonesoup.

The original recipe is for broccoli, but as I’ve learned with a bit of experimentation, it is a wonderful way to cook most other vegetables as well.

So how do you do it?

Step 1. Heat a large fry pan (preferably with a lid) on your highest heat for 3-4 minutes.

Step 2. Rinse and chop up the veg while the pan is heating.

Step 3. Add a little oil to the hot pan, drop in your veg and jam the lid on (or cover with a baking tray). Cook for 2 minutes

Step 4. Stir, add a splash more water (Heston adds butter here which can be lovely too). Cook for a further 2 minutes with the lid on. Taste veg, if it needs more time, leave it for another minute or so.

Too easy.

super simple bok choy with miso dressing
serves 2

I’ve served this as a side to roast chicken. But you could also make a meal out of it but tossing in some roast nuts or a few chunks of avocado. Leftover chicken is also lovely.

Feel free to take this method and apply to other veg. I can’t wait to get some decent asparagus to try. And you must give it a go with broccoli. So good.

1 bunch bok choy
1 scant tablespoon white miso paste
1 tablespoon balsamic vinegar

1. Heat a large frying pan (preferably with a lid) on your highest heat for 3-4 minutes.

2. Rinse bok choy well and slice the stems about 1inch across.

3. Add a little oil to the hot pan, drop in your bok choy and jam the lid on (or cover with a baking tray). Cook for 2 minutes

4. Stir, add a splash more water. Cook for a further 2 minutes with the lid on. Taste veg, if it needs more time, leave it for another minute or so.

5. While the bok choy is cooking whisk together miso, balsamic, 1 tablespoon water and 2 tablespoons extra virgin olive oil. Taste and season if needed, but usually the miso is salty enough.

6. When the bok choy is done place on a serving plate and drizzle with the dressing.

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