SLOW ROASTED VEGETABLES AND HOW TO USE THEM

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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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.

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CHARRED BROCCOLI SALAD WITH DATES, ALMONDS AND MOZZARELLA

This broccoli salad is a little smoky from the char, a little sweet from the dates, a tiny bit spicy from a hit of red pepper flakes and just the right amount of tart from the balsamic vinaigrette. Add to that the contrasting textures of the barely cooked broccoli, toasted almonds, and creamy mozzarella, and you’ve got all the elements of an addictive vegetable dish. This is even better on day two so make a double batch if you’re feeding a crowd. You’ll want leftovers.

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