Not to boast but the What We Eat team is darn good at making vegetables irresistible. To keep people coming back for more, we consider the following:
RIAN’S ROASTED BUTTERNUT SQUASH SOUP WITH GARAM MASALA, SAGE AND THYME
I love how easily adaptable Rian has made her butternut squash soup recipe. The only non-negotiable in her book is that you roast the squash, which concentrates and deepens its flavor. This should also be a staple for your Thanksgiving table every year. In fact, do yourself a favor and make a double batch the week before you need it and freezer the extra. Boom! An entire dinner course is in the bag.
Continue reading “RIAN’S ROASTED BUTTERNUT SQUASH SOUP WITH GARAM MASALA, SAGE AND THYME”
ROASTED GREEN BEANS AND SHITAKES WITH CRISPY SHALLOTS AND WALNUTS
Let’s face it, green beans can be a little boring but Alexa employs all the tricks to make us change our mind. Umami rich mushrooms! Fried shallots! Cheese! This one is guaranteed to be a hit, we promise.
Continue reading “ROASTED GREEN BEANS AND SHITAKES WITH CRISPY SHALLOTS AND WALNUTS”
ROASTED SWEET POTATOES WITH FRIED HALLOUMI AND POMEGRANATE
This recipe is quintessential What We Eat. We employ Nik Sharma’s technique of steaming then roasting the tubers, leaving them creamy yet caramelized and deeply flavorful. Salty halloumi cuts the sweetness of both the potatoes and pomegranate, and the fresh herbs make every bite sing.
Continue reading “ROASTED SWEET POTATOES WITH FRIED HALLOUMI AND POMEGRANATE”
OUR FAVORITE FALL LARB
Butternut squash, carrots and parsnips are roasted until deeply browned, dressed with an assertive Thai vinaigrette laced with lime juice and fish sauce, then tossed with fistfuls of scallions, cilantro and mint. The original recipe calls for toasted rice powder but you can skip this (which we usually do when making this for clients), though it is a delicious addition. Feel free to sub other winter vegetables (cauliflower, romanesco, or sweet potato) or add in lightly browned ground pork or chicken, or crumbled and sauteed tofu, if you feel like you need the protein. It’s a one-dish meal or can be served with lettuce cups or rice.