Vegetables & Sides
Is it just me, or do vegetables seem a lot more interesting than meat these days? I’m still unabashedly carnivorous, and in fact I feel better when I do include some meat in my diet…just not too much, and not necessarily every day. Vegetables, on the other hand, are what I truly crave, and I never get tired of devising new ways to prepare and serve them. Salads, of course, are a standby, and I serve one with almost every meal. But especially in the cooler months I like to make a cooked vegetable dish the standout, with some simply prepared protein playing a supporting role.
When dining out, I often choose my entrée based on the side dishes that come with it. After all, even the best pan-roasted salmon is just a nice piece of fish; it’s when it comes on a bed of farro salad or with an interesting kale or spinach preparation that it calls out to me. The same is true at home. A creative grain or vegetable side can dress up a store-bought rotisserie chicken to make the quickest meal ever. Pull out one of these sides when you need to reinvent last night’s grilled steak or pork roast, and no one will know they’re getting a rehash.
SERVES 6 TO 8
A salsita, or “little salsa,” is typically a garnish of chopped tomatoes, onions, and cilantro. My aunt Carolyna’s version uses halved cherry tomatoes, scallions, and a little balsamic vinegar. Make it first so that you can serve the fritters while they’re hot and crisp.
TOMATO SALSITA
6 scallions, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 pound mixed red and yellow cherry tomatoes, halved
Kosher salt and freshly ground black pepper
CORN FRITTERS
1 large ear of corn
1 large egg
1 cup whole milk
⅔ cup yellow cornmeal
⅔ cup all-purpose flour
1 teaspoon sugar
¼ teaspoon kosher salt
⅛ teaspoon baking soda
Freshly ground black pepper
⅓ cup vegetable oil
For the tomato salsita: In a medium bowl, combine the scallions, oil, vinegar, and tomatoes and stir gently. Season to taste with salt and pepper. Allow the salsita to sit for 15 minutes before serving.
For the fritters: Over a large bowl, carefully cut the corn kernels off the cob. With the back of the knife, scrape the juice from the cob into the bowl. Add the egg and the milk and whisk.
In a separate bowl, combine the cornmeal, flour, sugar, salt, and baking soda. Season with pepper. Slowly stir the dry ingredients into the wet ingredients to gently combine.
Heat the oil in a skillet over medium heat until it reaches 375°F.
Preheat the oven to 200°F.
Spoon in a big tablespoon of batter and repeat 4 or 5 times, depending on the size of your skillet. Do not overcrowd. After 2 minutes, turn the fritters over and allow the other side to lightly brown.
Once both sides are golden brown, remove the fritters from the skillet and transfer to a paper towel–lined plate. Season with salt. Place in the oven to keep warm while you cook the remaining batter. Arrange the fritters on a platter and serve with the tomato salsita.
SERVES 4
Use tender young bunch carrots for this, not the peeled nuggets labeled “baby carrots” in the produce section, which are far less tender and flavorful. Smoked brown sugar is a genius way to add slow-cooked flavor to lots of dishes; it’s available from thesmokedolive.com.
2 bunches of baby carrots, tops trimmed and carrots washed
¼ cup smoked brown sugar
½ teaspoon kosher salt
Place the carrots in a 10-inch sauté pan with the sugar and salt. Add 1 cup water. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously until the liquid has thickened to a syrup and the carrots are fork-tender, about 12 minutes.
Remove from the heat and allow the carrots to cool for 5 minutes before serving. Toss the carrots to coat them in the smoky syrup and serve.
SERVES 4
Quickly roasting cauliflower takes it from bland to brilliant. The capers, almonds, and Parmesan make this side dish a real standout.
1 head of cauliflower, cut into 1-inch florets
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
2 tablespoons capers, rinsed, drained, and chopped
⅓ cup fresh flat-leaf parsley leaves, chopped
⅛ teaspoon crushed red pepper flakes
¼ cup toasted sliced almonds (see Cook’s Note)
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 425°F. On a rimmed baking sheet, toss together the cauliflower, olive oil, and salt. Roast for 15 minutes, stirring halfway through.
In a large bowl, mix together the capers, parsley, red pepper flakes, and almonds. Set aside.
Remove the cauliflower from the oven and sprinkle with the Parmesan. Toss and return to the oven for an additional 5 minutes.
With a spatula, scrape the bottom of the pan to release any of the good, browned cheese that may be sticking. Add the roasted cauliflower to the caper mixture and mix gently. Serve warm.
SERVES 4
It’s hard to get excited about squash in the dead of winter because it’s practically the only game in town when it comes to fresh produce. Not so with this dish. A triple dose of orange—juice, zest, and the bright squash flesh—make it a colorful addition to a winter plate, and it has a nice kick, too.
2 small acorn squash, halved, seeds scooped out, and sliced ¼ inch thick
¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon grated orange zest
2 tablespoons fresh orange juice (from ½ large orange)
¼ teaspoon Calabrian chile paste or crushed red pepper flakes
¼ cup fresh basil leaves, chopped
Preheat the oven to 475°F. Place the rack in the upper third of the oven and place a rimmed baking sheet in the oven as it heats.
In a large bowl, toss the sliced squash well with the olive oil, cheese, and ¾ teaspoon of the salt. Remove the hot baking sheet from the oven and spread the squash evenly over the hot pan. Return the pan to the oven and bake for 15 to 20 minutes or until the squash is just tender and cooked through.
In the same bowl, whisk together the orange zest and juice, chile paste, and remaining ¼ teaspoon salt. Add the warm squash to the bowl and toss gently, being careful not to break apart the squash too much. Sprinkle with the basil and serve.
Sweet potatoes are good for so much more than a marshmallow-topped holiday side dish. Their naturally sweet flesh is loaded with nutrients, beta-carotene in particular, but also vitamin C, potassium, calcium, magnesium, and manganese. They tend to be higher in fiber and lower in calories than regular potatoes—and, of course, they’re fat-free. They’re also inexpensive, store well, and are readily available to roast, grill, puree, or simply microwave and eat year-round.
Sweets come in a bewildering array of varieties boasting colorful names like Covington (favored in the South for their malty sweet flavor), Creamsicle (cream color on the outside, vibrant orange on the inside), and Okinawan (a Hawaiian variety with purple flesh). Most common are Jewels, Hannahs, Garnets, and Japanese, a white-fleshed potato that cooks up dry and nutty, a bit like like a roasted chestnut.
But you’re most likely to find two main types, often confusingly (and incorrectly) labeled as yams. “Firm” sweet potatoes have a thin golden skin with pale yellow flesh; “soft” sweet potatoes have a coppery hue on the outside and orange flesh.
When choosing, look for small-to medium-size potatoes that feel heavy, have smooth, unbruised skins, and are free of sprouts. Store them somewhere cool, and they’ll keep for several weeks.
SERVES 4
This dish is in the sides chapter, but it could easily be the centerpiece of a meatless meal, paired with a salad and some steamed or sautéed vegetables. The potatoes’ meaty texture is filling and satisfying.
3 cups kosher salt
Leaves from 4 fresh rosemary sprigs
Leaves from 6 fresh thyme sprigs
4 garlic cloves, unpeeled and gently smashed
4 small sweet potatoes, scrubbed
½ cup low-fat plain Greek yogurt
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper
Grated zest of 1 lemon
Preheat the oven to 400°F.
In a small baking dish or on a rimmed baking sheet, mix together 2 cups of the salt, the rosemary, thyme, and garlic cloves and spread it in an even layer. Nestle the potatoes in the salt, pressing the salt slightly up the sides of each potato. Top with the remaining cup of salt, covering the potatoes as completely as possible. Roast for about 1 hour or until a thin knife or skewer can be inserted with no resistance.
In a small bowl, whisk together the yogurt, olive oil, and pepper. Remove the potatoes from the salt bed, brushing off any salt that may stick to the skin. Slice each potato open lengthwise and gently fluff the flesh with a fork. Top each potato with a dollop of the seasoned yogurt and sprinkle with the zest.
The chameleon-like nature of fennel, which can take center stage in a simple yet elegant gratin or turn demure in a supporting role as a bed for grilled seafood, makes it one of the most versatile veggies I know. Raw, it has a licorice flavor and a celery-like texture that is very refreshing; cooked, it becomes even more alluring, adding a note of sophistication whether braised, broiled, grilled, or boiled and pureed. In Italy, where fennel is known as finocchio, the bulbs are baked into flans, dipped raw into bagna cauda, and even fried. To find the most tender specimens you should head to the farmers’ market, where you are likely to find smaller, younger bulbs complete with their stalks and fronds, both of which are completely usable. Start cooking with fennel and you’ll quickly find it’s your secret weapon for amping up the flavor of your favorite tuna salad, fish stews, and roast veggie dishes. Use it whenever you might reach for celery, onions, or leeks in a braise, and don’t forget to save the feathery tops to sprinkle on salads and broiled dishes for a touch of color.
Lemon-Roasted Fennel
SERVES 4 TO 6
When roasted, fennel’s licorice flavor mellows a bit and is a great match for salty Parmesan. This is fast to throw together and adds an elegant note to a weeknight dinner plate or a more formal meal.
4 fennel bulbs, cored, cut horizontally into ⅓-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 garlic clove, sliced
⅓ cup freshly shredded Parmesan cheese
¼ cup extra-virgin olive oil
Preheat the oven to 375°F. Lightly oil a 13 × 9 × 2-inch baking dish. Arrange the fennel in a single layer in the dish. Sprinkle with salt, lemon zest, and garlic. Top with the Parmesan. Drizzle with the oil.
Bake until golden brown and tender, about 45 minutes. Sprinkle with chopped fennel fronds and serve warm.
SERVES 2 TO 4
This dish works best with coarse, semi-dry crumbs made from one slice of a country loaf. The curried crumbs would be delicious also as a garnish for soup or sautéed zucchini ribbons.
1 bunch of rainbow Swiss chard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 slice thick-cut bacon, chopped
1 shallot, sliced into thin rings
1 garlic clove, smashed and peeled
½ teaspoon kosher salt, plus more to taste
3 tablespoons dry vermouth
1 cup halved red seedless grapes
¼ cup bread crumbs
½ teaspoon curry powder
Strip the chard leaves from the stems. Chop the stems into ½-inch pieces and cut the leaves into 1-inch ribbons. Wash well and reserve separately.
Pour 1 tablespoon of the olive oil into a 10-inch straight-sided pan, add the bacon, and place over medium heat. Cook, stirring with a wooden spoon, until the bacon becomes crispy, 3 to 4 minutes. Add the shallot and garlic and cook for another 3 minutes or until the shallot is soft and fragrant. Increase the heat to high and add the chopped chard stems. Cook for 1 minute. Add the chopped chard leaves and the salt and stir until they begin to wilt. Add the vermouth and the grapes. Stir gently, then cover and cook for 2 minutes. Uncover the pan and continue to cook over high heat until most of the liquid has evaporated and just a small amount remains, another 3 minutes. Keep warm.
In a small sauté pan, combine the bread crumbs, curry powder, the remaining 1 teaspoon olive oil, and a pinch of salt. Place over medium heat and cook, stirring often with a rubber spatula, until the bread crumbs are golden brown and fragrant.
Spoon the braised chard into a serving bowl and sprinkle with the bread crumbs.
Crumbs of Wisdom
The next time you discover you’ve left a loaf of bread on the counter and it’s gone stale, don’t toss it—crush it! Homemade bread crumbs have a million uses that go way beyond the obvious.
You’ll get very different effects depending on how finely you grind them. For breading and binding meatballs, process the crumbs to a uniform size and fine texture. When you want the crumbs to add more of a golden crunch to a braised dish or the top of a casserole, go for a coarser result, with some larger, jagged shards that will crisp up in the oven. For the largest, most irregular crumbs, try this trick: Wrap the stale bread in a kitchen towel or resealable plastic bag and whack away with a rolling pin.
Whichever way you prepare them, make sure your crumbs are completely dry—spread them on a rimmed baking sheet and leave them out overnight if they are still moist—before transferring them to an airtight container where they can be stored for weeks. Alternatively, you can store your crumbs in the freezer for a month or so.
Once you realize how transformative a handful of homemade crumbs can be, you’ll find endless uses for them. Sprinkle some toasted bread crumbs on a salad instead of croutons; mix them with parsley and chopped anchovies to stuff artichokes; or blend them with sautéed onions and greens as a filling for a pounded and rolled chicken breast. Sautéed with a little olive oil, garlic, and red pepper flakes, they make a plate of plain pasta or simple steamed vegetables sing. Stir a few cups of coarse bread crumbs into a sweetened egg-and-cream mixture for a silky bread pudding.
MAKES 10 SKEWERS
Bacon, bourbon, Brussels sprouts—’nuff said? These are so over the top you’ll want to serve them with something simple and virtuous, like a roast chicken.
4 tablespoons (½ stick) unsalted butter
⅓ cup dark brown sugar
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
⅔ cup bourbon
1 pound slab bacon, cut into 1-inch cubes
15 small Brussels sprouts (about ½ pound), trimmed
Vegetable oil cooking spray
10 (8-inch) bamboo skewers
Preheat the oven to 375°F.
In a small saucepan, combine the butter, brown sugar, cayenne, salt, and bourbon over medium heat. Whisk until the butter has melted and the mixture forms a smooth sauce, about 8 minutes. Keep warm over low heat.
Spread the bacon on a small rimmed baking sheet and bake for 8 to 10 minutes, just to begin to render the fat. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the sprouts and simmer for 5 minutes, or until just barely tender and still bright green. Drain well. When cool enough to handle, cut each sprout in half lengthwise.
Preheat a grill pan over medium heat.
Assemble the skewers starting with a Brussels sprout half, then a piece of bacon, another sprout half, and another piece of bacon, and finishing with a sprout half. Brush the glaze lightly over the skewers.
Spray the grill pan with vegetable oil cooking spray. Place the skewers on the pan and grill each side, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, 1 to 2 minutes per side. Serve warm drizzled with any remaining glaze.
SERVES 4
A few tablespoons of prosecco make this stellar side dish light and a little bit decadent.
4 ounces bacon, chopped
2 shallots, minced
1 (10.8-ounce) bag frozen peas, thawed
⅓ cup fresh mint leaves, chopped
½ cup freshly grated Pecorino Romano
¼ teaspoon kosher salt
3 tablespoons prosecco
Place the bacon in a large skillet over medium heat. Cook, stirring often, until the bacon is crispy and the fat has rendered out, about 5 minutes. Drain all but 2 tablespoons of the bacon fat. Add the shallots and cook for about 2 minutes or until soft and fragrant.
Using a wooden spoon, stir in the peas. Cook the peas for 4 minutes or until they are heated through. When the peas are hot, turn up the heat to medium high. Add the chopped mint, pecorino, and salt. Toss gently to combine. Add the prosecco and remove from the heat. Stir until everything is evenly combined and coated in the sauce.
SERVES 6
There are so many great flavors going on in this simple, ready-in-twenty-minutes dish: garlic, ginger, mushrooms, red pepper flakes, lemon, and sesame oil. Add the textures and tastes of kale and green beans, and you’ve got one great and very nutritious side.
3 tablespoons extra-virgin olive oil
1 shallot, sliced
10 shiitake mushrooms, stemmed and quartered
2 garlic cloves, sliced
2 tablespoons chopped peeled fresh ginger (from a 1-inch piece)
1½ pounds green beans, trimmed and sliced into 1-inch pieces
2 teaspoons kosher salt
¼ cup dry white wine
½ teaspoon crushed red pepper flakes
1 bunch of kale (½ pound), rinsed, stemmed, and coarsely chopped
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon toasted sesame oil
In a large heavy sauté pan, warm the olive oil over medium-high heat. Add the shallot and cook until translucent, about 3 minutes. Add the mushrooms and sauté until they begin to soften and brown, another 3 minutes. Add the garlic, ginger, green beans, and salt and cook for 2 minutes.
Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and kale and continue cooking until the kale has wilted, 3 to 4 minutes. Add the lemon juice and the sesame oil. Toss to coat and serve immediately.
SERVES 4 TO 6
This recipe produces a creamy polenta that is soft enough to spread on a platter (or plank), but will set up around the edges to contain any sauce you ladle on top.
2 cups milk
2 teaspoons kosher salt
1¼ cups medium-grind cornmeal
5 tablespoons unsalted butter
1½ cups freshly grated Parmesan cheese
In a large pot, bring 4 cups water, the milk, and the salt to a boil over medium-high heat. Reduce the heat to medium low and slowly whisk in the cornmeal. Cook, whisking constantly, for about 3 minutes to prevent lumps.
Continue to cook for about 20 minutes, stirring often with a wooden spoon. The mixture should bubble every so often but not boil. After 20 minutes, whisk in the butter and cheese, stirring until melted and fully incorporated.
SERVES 4
There is a world of green vegetables to explore in any Asian market, and bok choy is a great one to experiment with. Its subtle cabbage flavor is a good foil for a bit of hot pepper action!
¼ teaspoon Gochujang (Korean chile paste)
¼ teaspoon Korean chile powder or crushed red pepper flakes
1 teaspoon sugar
½ teaspoon toasted sesame oil
1 teaspoon rice wine vinegar
⅛ teaspoon kosher salt
2 to 3 heads of baby bok choy
¼ teaspoon toasted sesame seeds
In a medium bowl, whisk together the chile paste, chile powder, sugar, sesame oil, vinegar, 1 teaspoon cold water, and the salt. Pull apart the leaves of the bok choy and wash and dry well. Add to the bowl with the dressing and toss gently to coat. Sprinkle with the sesame seeds and serve immediately.
SERVES 4
Why should romaine lettuce have all the fun? When roasted broccoli gets the Caesar treatment, that weekday workhorse is transformed into an addictively delicious—and far more nutritious—dish than your standard salad.
1 large bunch of broccoli, cut into florets (about 5 cups)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¾ cup freshly grated Parmesan cheese
1 anchovy, chopped
1 garlic clove, chopped
2 tablespoons mayonnaise
½ teaspoon freshly ground black pepper
2 tablespoons panko, toasted (see Cook’s Note)
Preheat the oven to 400°F.
Place the broccoli florets on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the salt, and toss to coat. Roast the broccoli for 15 minutes, stirring halfway, until just cooked through and beginning to brown.
While the broccoli is roasting, stir together the Parmesan, anchovy, garlic, mayonnaise and black pepper in a medium bowl. Add the hot broccoli directly to the bowl and let it sit for 30 seconds to warm the dressing slightly. Then use a rubber spatula to toss the broccoli in the mixture until coated. Top with the toasted bread crumbs and serve.
Cook’s Note: Toast the panko in a small dry skillet over medium heat until golden, about 3 minutes, stirring regularly.
Here are the basics on the grains you’re most likely to find in your market (don’t forget to check the bulk bins for the best prices). Cook up a batch of two or three over the weekend then use the cooked grains throughout the week as the basis of breakfast bowls, stir-fries, pilafs, salads, and more. Go ahead and mix cooked grains to create visual and textural interest in your dishes, too.
Amaranth: This staple of the ancient Aztecs is a tiny gluten-free powerhouse. It’s loaded with vitamin C, calcium, iron, magnesium, and potassium and is a complete source of protein. You can cook it like porridge or polenta, or pop it for a crunchy breakfast cereal (or as an addition to homemade granola).
Brown Rice: This has become a real staple for me, and I eat it on a nearly daily basis. I find it a bit easier to digest than some other grains and it’s both filling and tasty, with a nice nutty flavor. Whether long or short grain, basmati or otherwise, white rice is simply brown rice minus the bran and the germ. Brown rice is a bit higher in protein, fiber, vitamins, and minerals, but white rice has a longer shelf life and a less assertive flavor, so choose according to your preference and taste.
Barley: Barley retains its shape and nutty flavor even in soups and stews and stands up to strong-flavored ingredients well. Pearled barley is processed to reduce cooking time, but it can lose nutrition and flavor in this form, so opt for unpearled barley if available.
Buckwheat: Buckwheat is a fruit seed that’s naturally gluten-free, high in fiber, and full of immune-boosting minerals like magnesium, manganese, copper, and zinc. Its flavor is strong and earthy.
Wheat: Ancient or heirloom wheat varietals like einkorn, emmer, spelt, and kamut have been getting a lot of buzz lately because they tend to be lower in gluten and higher in protein than modern varietals. Einkorn, emmer, and spelt all fall under the umbrella of farro, the Italian word for “grain with a hull,” and they all have a similar nutty flavor that pairs well with salty cheese like feta (and, of course, Parmigiano!). Einkorn is thought to be the oldest and least hybridized version of wheat, while kamut or Khorasan wheat is also known as pharaoh’s grain because it was discovered in ancient Egyptian tombs. It’s high in fatty acids, as well as selenium, zinc, and magnesium, and may lower blood sugar and cholesterol.
Freekeh: An ancient Middle Eastern grain, freekeh is actually a form of spelt. The spelt is harvested while still green, before it has fully ripened and dried, then smoked to finish the drying process. It has a deeply complex, nutty, smoky flavor that is a fantastic base for risotto-style dishes and warm grain salads.
Grits: Slightly coarser than polenta, grits are a southern breakfast staple, but they’re also a blank canvas for an any-time-of-day sweet-and-savory combination (like shrimp and grits, grits and greens, cheesy grits with sausage and pickles). Commercial grits and hominy grits have had the hull and germ removed, so opt for stone-ground grits, which are made from whole-corn kernels.
Millet: This fast-cooking, gluten-free grain is easy to digest and rich in iron, calcium, and B vitamins. It has a sunny, cornlike flavor and can be similar to pilaf or polenta in texture, depending on how much water you use to cook it.
Quinoa: The Incas called quinoa chisaya mama, or “mother of all grains,” though it is technically a member of the grass family. Still, the seeds can be cooked just like grains—and in about 20 minutes. Naturally gluten-free, quinoa works well with lentils, fava beans, and peas. Also consider kaniwa, quinoa’s smaller, sweeter, nuttier cousin, which has more iron, flavonoids, and fiber and doesn’t have saponins (which give quinoa a bitter taste if you don’t rinse it first).
Sorghum: In the South, sorghum is used as a molasses-like sweetener—but it’s also a gluten-free cereal grain that can be cooked like risotto, popped like popcorn, or ground into flour. The spherical grain takes about an hour to cook, and stands up well in soups and stews. It’s lighter than farro or barley and a good substitute for couscous.
Teff: Also known as the quinoa of Africa, this tiny grain is the smallest in the world, but it’s loaded with protein, fiber, and minerals. Used to make injera, the spongy Ethiopian flatbread, teff is also typically cooked as porridge.
SERVES 4 TO 6
Round Swamp Farm in East Hampton, New York, makes some of the best food-to-go on Long Island, and I always stop by when I’m in the area to swap recipes and stories with Lisa Niggles, who came up with this brilliant salsa-fied salad. Its bright, fresh flavors partner perfectly with grilled chicken skewers or fish.
DRESSING
1 tablespoon finely minced garlic
½ cup extra-virgin olive oil
1 rounded tablespoon agave syrup
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
SALAD
4 cups cooked organic red quinoa
½ cup cored, seeded, and diced red bell pepper
½ cup cored, seeded, and diced yellow bell pepper
1 cup cooked black beans or well-rinsed and drained canned beans
1 cup roasted corn kernels (from about 2 ears)
1 cup chopped fresh cilantro leaves
¼ to ½ cup chopped red onion
1 small jalapeño chile, seeded and finely minced
3 cups loosely packed baby arugula
For the dressing: In a blender or food processor, combine the garlic, lime juice, oil, agave, salt, pepper, and red pepper flakes and process until the mixture is emulsified.
For the salad: In a large bowl, combine the quinoa, red and yellow bell peppers, beans, corn, cilantro, onion, and jalapeño. Add the dressing and toss to coat thoroughly.
Just before serving, add the arugula and toss once more to combine.
SERVES 4
Don’t overpuree this wintery mix; it should be a bit chunky so you can taste the individual veggies in every bite.
1 celery root, peeled and cut into 1-inch pieces (about 2 cups)
3 parsnips, peeled and cut into 1-inch pieces (about 2¼ cups)
2 Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 2 cups)
2 garlic cloves, smashed and peeled
Kosher salt
Zest of 1 small lemon
½ teaspoon chopped fresh thyme leaves
¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
Place the celery root, parsnips, potatoes, and garlic into a large pot. Cover with cold water by an inch and add 2 tablespoons salt. Place over high heat and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes or until all of the vegetables are tender. Drain well and return the cooked vegetables to the pot.
Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. Using a large fork or a potato masher, lightly mash the vegetables. Remove the mashed vegetables from the heat and add 1 teaspoon salt, the lemon zest, thyme, olive oil, and cheese. Mix until well combined. Serve hot.
SERVES 4 TO 6
Baked as one large pancake to serve in wedges, this blend of shredded potato and zucchini is crunchy outside, tender inside. You can also drop it into a skillet by the spoonful to make small, crisp cakes to top with crème fraîche and salmon or caviar for a very snazzy hors d’oeuvre.
Vegetable oil cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
2 garlic cloves, minced
½ cup plain bread crumbs
1 teaspoon chopped fresh rosemary leaves
2 large egg whites, lightly beaten
2 teaspoons kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
½ cup mascarpone cheese (optional)
Place a rack in the center of the oven and preheat the oven to 450°F. Spray a baking sheet liberally with vegetable oil cooking spray.
Put the grated potatoes in a kitchen towel and the grated zucchini in another. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Transfer the vegetables to a large bowl. Add the garlic, bread crumbs, rosemary, egg whites, salt, and pepper. Mix well until combined.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. When hot, add the vegetable mixture to the pan and, using a spatula, press it evenly into the pan to form a pancake. Drizzle with the olive oil and cook for about 8 minutes or until the edges begin to brown.
Gently slide the pancake, cooked side down, onto the prepared baking sheet. Bake until the top of the pancake starts to brown and the edges are crispy, 20 to 25 minutes.
In a small bowl, beat the mascarpone, if using, until smooth. Season to taste with salt and pepper.
Cut the large pancake into wedges and arrange on a serving platter. Spoon some of the seasoned mascarpone on each serving.
