I am not the best role model for my kids when it comes to eating vegetables. I have had to teach not only them but also myself how delicious vegetables can taste. Maybe I have an aversion to vegetables because whenever I visited my nana Bernice in Miami Beach, she overcooked everything. Vegetables were no exception. As my mother used to say about Nana, if the Green Giant didn’t freeze it, then we didn’t eat it—and overcooking food was the norm back then. Does anyone like watery green beans or mushy peas? I’ve made a real effort to make simple, flavorful recipes that keep the integrity of the vegetable intact. Translation: Vegetables can be, and will be, crisp and bright green. One of Isaiah’s earliest loves was asparagus, and Chiara will eat up sugar snap peas anywhere, anytime. And me? I’m taking it all in.
“For years, Isaiah wouldn’t eat anything green. Not broccoli. Not spinach (raw or cooked). Not even a speck of parsley. It’s still not easy, but I keep trying.”
Oven-Fried French Fries
For extra-golden, extra-crispy fries, follow these simple rules: Rinse the surface starch off the potatoes and, just as you’d heat a pan before cooking, preheat the baking sheet before oven-frying. Russet potatoes make for a fluffy, not mealy, French fry. You will see and taste the difference. If you want to fancy up your fries, toss in chopped parsley or rosemary, or swap chili powder for the paprika.
Serves 4
Prep Time 5 minutes
Cook Time 35 minutes
3 large russet potatoes (about 2 pounds/1 kg), cut lengthwise into ¼-inch (0.5-cm) sticks
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon paprika
Ketchup, for serving
1. Fill a large bowl with water and add the cut potatoes; drain and dry well.
2. Preheat the oven to 425°F; heat a baking sheet for at least 5 minutes. In a large bowl, toss the potatoes with the olive oil; place on the preheated baking sheet, spreading out in a single layer, and season with about 1 teaspoon salt. Bake, turning occasionally, until golden and crisp, about 35 minutes. Season with the paprika and more salt, if desired. Serve with ketchup.
Once you taste these mashed potatoes, undoubtedly they’ll become your family’s most requested side dish. You get creaminess from Yukon gold potatoes and buttery nuttiness from the walnut oil. If you don’t have walnut oil, just add more olive oil. For the softest, smoothest consistency, use a potato ricer, or run the potatoes through a food mill or sieve.
Serves 4
Prep Time 5 minutes
Cook Time 15 minutes
3 large Yukon gold potatoes (about 2 pounds/1 kg), peeled and cut into 1-inch (2.5-cm) pieces
1 cup rice milk
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
Salt and pepper
1. In a large pot of salted water, bring the potatoes to a boil. Reduce the heat to medium and cook until tender, about 10 minutes; drain and reserve the pot.
2. Meanwhile, in a small saucepan, heat the milk over medium heat until warm, about 4 minutes; cover and keep warm.
3. Using a potato ricer and working in batches, press the potatoes into the reserved pot. Mash in the warm milk, olive oil and walnut oil; heat over low heat until warmed through. Season with about 1 teaspoon salt and a pinch of pepper.
You can use a mandoline or a food processor fitted with a slicing blade to slice the potatoes superthin. To keep the potato slices from browning, put them in water and, when you’re ready to assemble the dish, just drain and pat the potatoes dry.
Serves 6 to 8
Prep Time 35 minutes
Cook Time 2 hours
3 large russet potatoes (about 2 pounds/1 kg)
Extra-virgin olive oil, for brushing (about ⅓ cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh rosemary
1 teaspoon salt
¼ teaspoon pepper
1. Preheat the oven to 425°F. Fill a large bowl with cold water. Peel the potatoes and, using a mandoline, cut the potatoes into very thin slices. Place the potatoes in the water; drain and dry well.
2. Generously grease an 8-inch (20-cm) ovenproof nonstick skillet with about 1 tablespoon olive oil. Beginning in the center, arrange the potato slices, slightly overlapping, in a circular pattern. Brush with olive oil and top with some garlic; season with some rosemary, salt and pepper. Repeat with the remaining potatoes, olive oil, garlic, rosemary, salt and pepper; press the layers down. Cover with greased foil and bake for 30 minutes. Remove the foil and continue to bake until tender and crisp, about 1½ hours. Carefully invert onto a plate; cut into wedges.
Bacon-Apple Cornbread Stuffing
Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your countertop overnight, uncovered, to dry out.
Serves 6 to 8
Prep Time 15 minutes
Cook Time 45 minutes
2 tablespoons extra-virgin olive oil, plus more for greasing
3 slices bacon, chopped
1 small onion, chopped
2 stalks celery, thinly sliced
Salt and pepper
4 cups (1-inch/2.5-cm pieces) Double Corn Cornbread, toasted
1 Granny Smith apple—peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
½ cup chopped pecans
1. Preheat the oven to 350°F. Generously grease an 8-inch (20-cm) square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the bacon and cook until the fat renders, about 3 minutes. Add the onion and celery and cook until softened, about 5 minutes; season with about ½ teaspoon salt and ¼ teaspoon pepper.
2. In a large bowl, toss together the bacon mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
The way the last onion layer stains the baking sheet with its caramelized sugars—that’s always the best part.
Serves 4
Prep Time 10 minutes
Cook Time 50 minutes
1 cup rice cereal crumbs
2 cloves garlic, grated
1½ tablespoons Dijon mustard
Salt and pepper
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, finely chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 large sweet onions, such as Vidalia (about 2½ pounds/1.25 kg), stem and root trimmed, halved crosswise
1. Preheat the oven to 400°F. Grease a baking sheet. In a small bowl, combine the cereal crumbs, garlic, mustard, 1 teaspoon salt, parsley, thyme and olive oil. Place the onions, cut side up, on the prepared baking sheet; season with salt and pepper and drizzle with olive oil. Top with the garlic-mustard crumbs and drizzle generously with olive oil. Cover loosely with foil; bake for 20 minutes. Remove the foil and bake until the topping is toasted and crisp, about 30 minutes more.
Purists, please leave out the chipotle pepper—a twist that adds a smoky spiciness to temper, ever so faintly, the sweetness from just about every other ingredient on the list.
Serves 6 to 8
Prep Time 15 minutes (plus cooling)
Cook Time 45 minutes
2 (40-ounce/1.25-kg) cans Bruce’s Yams, drained
½ cup light brown sugar
1 canned chipotle chile in adobo sauce, finely chopped, or to taste
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 (20-ounce/540-mL) can crushed pineapple, drained
1 (10-ounce/300-g) bag marshmallows
1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch (22.5-cm by 32.5-cm) baking pan. Mash together the yams, brown sugar, chipotle pepper, olive oil and salt. Stir in the pineapple; spread evenly in the prepared baking pan. Bake, stirring once, until golden and slightly dried out, 40 minutes. Top the yams with the marshmallows, pressing lightly, and bake until toasted, about 5 minutes. Let cool for 10 minutes before serving.
Florentine Cake with Tomato-Garlic Gratin
If you prefer baking to broiling, bake the cake in a 350°F oven until set, about 10 minutes.
Serves 6
Prep Time 10 minutes
Cook Time 10 minutes
½ cup rice cereal crumbs
1 clove garlic, grated
½ teaspoon crushed red pepper flakes
Salt
1 tablespoon extra-virgin olive oil, plus more for drizzling
8 large eggs, at room temperature, lightly beaten
1 (10-ounce/300-g) box frozen chopped spinach, thawed and wrung dry
2 small tomatoes, sliced about ¼ inch (0.5 cm) thick
1. Preheat the broiler. In a small bowl, combine the cereal crumbs, garlic, red pepper flakes and ¼ teaspoon salt.
2. In a medium ovenproof skillet, heat the olive oil over medium-low heat. Meanwhile, in a large bowl, whisk together the eggs, spinach and 1 teaspoon salt. Pour the egg mixture into the skillet and top with the tomato slices; cook, without stirring, until set around the edges and beginning to set on top, about 4 minutes. Top with the garlic crumbs and drizzle generously with olive oil; broil until set and golden, 2 to 4 minutes.
If you haven’t cooked much with instant polenta, it doesn’t get any easier than this recipe. Polenta is a fast, low-maintenance ingredient and perfect as a base for pudding pie.
Serves 6 to 8
Prep Time 15 minutes
Cook Time 40 minutes
2 tablespoons extra-virgin olive oil, plus more for greasing
1½ pounds (750 g) fully cooked spicy Italian sausage, coarsely chopped
1 clove garlic, finely chopped
1½ cups fresh corn kernels (about 1½ ears corn) or frozen corn kernels, thawed
Salt
3 large eggs, at room temperature, separated
3 cups chicken broth
1 cup instant polenta
2 tablespoons finely chopped fresh parsley
1. Preheat the oven to 375°F. Grease a 1½-quart (1.5-L) casserole with olive oil. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the sausage; cook, stirring and scraping the bottom of the pan occasionally, until browned, about 5 minutes. Stir in the garlic and 1 cup corn; cook until golden, about 2 minutes, and season with ¾ teaspoon salt.
2. In a medium bowl, whisk the egg whites until soft peaks form.
3. In a medium saucepan, combine the broth, remaining 1 tablespoon olive oil and 1 teaspoon salt; bring to a boil. Reduce the heat to low and slowly stir in the polenta. Cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the remaining ½ cup corn. Stirring constantly, add the egg yolks, one at a time. Fold in the beaten egg whites and spread evenly in the prepared pan. Top with the sausage mixture and parsley; bake until set in the middle and golden, about 30 minutes.
If there are some thick carrots in the bunch, halve them lengthwise first for even cooking.
Serves 6
Prep Time 10 minutes
Cook Time 30 minutes
2 pounds (1 kg) carrots (about 12), peeled and cut diagonally into 2-inch (5-cm) pieces
2 tablespoons extra-virgin olive oil
1 cup apple cider
1 teaspoon honey
½ teaspoon pumpkin pie spice
1 teaspoon chopped fresh thyme leaves
Salt and pepper
1. Preheat the oven to 400°F. Place the carrots on a rimmed baking sheet. Top with the olive oil, cider, honey, pumpkin pie spice, thyme, 1 teaspoon salt and ¼ teaspoon pepper, and toss; spread out in a single layer. Roast, stirring occasionally, until the carrots are tender and the cider is syrupy, about 30 minutes.
Cranberry-Rosemary Walnut Crumble
The tart cranberries get a good dose of sweetness from the onions, balsamic vinegar and sugar, but if you want them candy-sweet, add another ¼ cup sugar.
Serves 6
Prep Time 15 minutes (plus resting)
Cook Time 45 minutes
1 tablespoon extra-virgin olive oil, plus more for greasing and drizzling
1 medium onion, thinly sliced
¾ cup plus 1 teaspoon sugar
Salt
2 tablespoons balsamic vinegar
1 (12-ounce/375-g) bag fresh cranberries
Finely grated zest and juice of 1 orange
2 tablespoons Silvana’s All-Purpose Flour
2 teaspoons finely chopped fresh rosemary
1 cup walnuts, coarsely chopped
½ cup rice cereal crumbs
½ teaspoon ground allspice
1. Preheat the oven to 350°F. Generously grease six 6-ounce (175-g) ovenproof glass dessert bowls or ramekins.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, 1 teaspoon sugar and ¼ teaspoon salt and cook, stirring, until golden, about 15 minutes. Add the vinegar, stirring to loosen any brown bits on the bottom of the skillet, and cook for about 1 minute. Pour into a large bowl and add the cranberries, orange juice, flour, remaining ¾ cup sugar, 1 teaspoon rosemary and ½ cup walnuts; season with ½ teaspoon salt and toss. Transfer to the prepared bowls and bake for 15 minutes.
3. Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining ½ cup walnuts, allspice and ¼ teaspoon salt. Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with olive oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes more. Let cool on a wire rack for about 15 minutes before serving.
In this recipe, sugar snaps are roasted to heighten their grassy sweetness. Then they’re tossed hot from the oven with lemon zest, gently lifting all of the flavors.
Serves 4
Prep Time5 minutes
Cook Time 15 minutes
1 pound (500 g) sugar snap peas, trimmed
1 tablespoon extra-virgin olive oil
Salt
Finely grated zest of 1 lemon
1. Preheat the oven to 450°F. Place the sugar snap peas on a baking sheet and toss with the olive oil; season with about ½ teaspoon salt and spread out in a single layer. Roast, stirring once, until crisp-tender, about 15 minutes. Transfer to a medium bowl, add the lemon zest and toss.
If you’re not grilling, you can still make the dip and serve it with blanched asparagus. To blanch the asparagus, cook in salted boiling water until crisp-tender, about 3 minutes, then rinse with cold water, drain and pat dry.
Serves 4
Prep Time 15 minutes
Cook Time 8 minutes
2 bunches thin asparagus (about 2 pounds/1 kg), trimmed
½ cup mayonnaise, plus more for brushing
Salt and pepper
1 clove garlic, crushed
¾ teaspoon crushed red pepper flakes, or to taste
1 teaspoon apple cider vinegar or white wine vinegar
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
1. Preheat a grill or grill pan over medium-high heat. Brush the asparagus with mayonnaise; season with about ¼ teaspoon each salt and pepper and thread the asparagus crosswise onto the skewers. Grill, covered and turning once, until tender, 6 to 8 minutes.
2. Meanwhile, to make the dip, in a food processor, combine the mayonnaise, garlic, ½ teaspoon salt, red pepper flakes, vinegar, lemon juice and lemon zest. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Serve the dip with the grilled asparagus.