Now that the weather is a bit cooler, slow roasting vegetables is my ideal type of weekend prep – a couple of sheet trays loaded with barely prepped produce, an oven set to a low temperature and a long cooking time that leaves little room for error or need for attention. Slow roasted vegetables are luxurious in texture and intense in flavor. Almost all vegetables can be cooked this way (though maybe not the potato family) and can be used in a multitude of dishes. I’m sharing how I used four of them below.
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TWICE BAKED SWEET POTATOES WITH TAHINI YOGURT AND POMEGRANATE
There is a lot of inspiration behind this dish. This picture on Sprouted Kitchen’s Instagram sent me on a hunt for Bon App’s method of twice baking these crispy, irregular shaped potatoes. Rather than pairing the butter/honey/cider vinegar bathed beauties with coconut yogurt and harissa like Sprouted Kitchen, I piled them on a generous bed of tahini yogurt and finished them off with a mix of herbs, nuts and seeds. I’ve made this dish countless times, a rare testament to how good it is. The recipe is long but not nearly as hard as it looks.
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KATIE’S TAHINI BUCATINI
Pasta is perfect when you need dinner in a pinch – and when pinching pennies might also be a good idea (it’s rent week, you’ve indulged in one too many “treat yourself” purchases… we’ve all been there!) But this couldn’t be an easier dish to whip up any time, really. It’s packed with savory flavors from jars and bottles you already have stacked in your cabinet or stuffed into the side of your refrigerator door. Soy sauce and sesame oil bring an undeniable umami, chili flakes add a zip of heat, and the creamy tahini brings some subtle, yet complimentary, nuttiness to the party. Blend it all together, and the result? A sauce with some serious global flavor – simply by reaching into your pantry. Plus, bucatini rhymes with tahini…so they’re basically meant for each other.
BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL
This is moderately lighter than a traditional eggplant parm in that it skips the typical messy frying part. You achieve the same crispness on the eggplant baking the breaded slices in the oven. To cut down on cooking time, substitute your favorite jarred tomato sauce for the homemade recommended. You won’t sacrifice much in the flavor department. I use pre-shredded mozzarella as a short cut as well (gasp!). Do make sure to season your ricotta; the lemon and garlic really kick the whole dish up a notch. Continue reading “BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL”
SPICED WHOLE ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS, HERB SALAD AND GARLICKY YOGURT
I rarely cook the same thing twice. Recipe ideas are like a scratch I need to itch. Once satisfied, I move on.Yet I’ve come back to this spiced roasted cauliflower and crispy chickpea dish twice since I first made it a few weeks ago. Its flavors are assertive – the earthiness of the cumin, coriander and turmeric balanced by the brightness of the lime juice and fresh herbs. Each bite is a textural experience – soft cauliflower, crunchy chickpeas, and thick Greek yogurt married together on your fork and in your mouth.