Vegetable Side Recipes

Roasted Savoy Cabbage

Savoy cabbage

Savoy is the most beautiful cabbage of them all — and downright tasty, too.

1 head savoy cabbage
1/4 – 1/3 cup olive oil
Salt
Freshly ground black pepper
Lemon juice to taste
Dash cayenne or chili flakes (optional)

Preheat oven to 400 degrees F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lenghthwise and thinly slice.

Place the cabbage in a large bowl, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked thoroughly and golden brown in places. Be very careful not to burn it.

Remove from oven, sprinkle with black pepper, dress with a touch of lemon juice, and serve. Like a little kick? Sprinkle with a tiny bit of cayenne or chili flakes.

Based on a recipe from ChocolateAndZucchini.com.

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Creamy Savoy Cabbage and Carrots

Savoy cabbage

Savoy is the most beautiful cabbage of them all.

1 large savoy cabbage
4 large carrots (orange or yellow)
1 tablespoon butter
4 tablespoons heavy cream
1/8 teaspoon nutmeg

Remove outer leaves from savoy. Cut in half and remove core. Wash and shred fine. Grate carrots. Bring a pan of water to a boil and boil veggies for 5 minutes or until just tender. Drain. Add butter, cream and nutmeg, and season with salt and pepper to taste. Stir well and serve immediately.

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Spicy Kale – Purple Bean Parmesan

purple beans

Purple beans have a vibrant color when raw, and turn green when cooked.

2 tablespoons olive oil
1 onion, sliced
1/4 pound mushrooms, trimmed and quartered
1 pound purple beans, trimmed, cut into 1” pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale, rinsed, stemmed, roughly chopped
1 tablespoon lemon juice
3 tablespoons grated Parmesan

Warm olive oil in a skillet over medium-high heat. Add onions and cook until translucent, about 4 minutes. Add mushrooms, beans, salt, and pepper and cook for 2 minutes, or until the purple beans have turned bright green. Add the wine and continue cooking until beans are almost tender, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, about 4 to 5 minutes. Add lemon juice and Parmesan cheese. Toss to coat and serve immediately. Serves 2-3.

We thank foodnetwork.com for this recipe.

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Fried Green Tomatoes

3-4 green tomatoes
1 cup plain flour, seasoned with salt and pepper
1-2 eggs, slightly beaten
Vegetable oil
Salt

Wash and cut green tomatoes into very thin slices.

Dredge with flour, dip in egg and dredge with flour again.

Heat oil in large skillet over medium heat.

Drop dredged tomatoes into hot oil and fry again until lightly browned.

Remove from oil; salt immediately.

Tip: Use ranch dressing garnished with chopped parsley as a dipping sauce.

We thank FarmFlavor.com for this recipe.

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Fried Tomatoes with Polenta Crust

4 large firm underripe tomatoes
1 cup polenta or coarse cornmeal
1 teaspoon dried oregano
1/2 teaspoon garlic powder
flour for dredging
1 egg, beaten with seasoning
Oil for deep-frying

Cut the tomatoes into thick slices. Mix the polenta or cornmeal with the oregano and garlic powder.

Put the flour, egg and polenta in different bowls. Dip the tomato slices into the flour, then into the egg and finally into the polenta.

Fill a shallow frying pan about one-third full of oil and heat steadily until it is quite hot.

Slip the tomato slices into the oil carefully, a few at a time, and fry on each side until crisp. Remove and drain. Repeat with the remaining tomatoes, reheating the oil in between. Serve with salad.

We thank The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram for this recipe.

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Leek Terrine

leeks

A terrine is kind of like a pate with big chunks of tasty veggies, like our yummy leeks.

10 medium leeks
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper to taste
Dash cayenne (optional)
2 ounces creme fraiche
2 ounces goat cheese

Bring a large pot of salted water to a boil. Trim root end and dark green tops of leeks (keep the tops for soups or stock). Wash thoroughly, keeping leeks as whole as possible. Cook until very tender, about 12-14 minutes. Using a slotted spoon, transfer leeks to paper towels to drain and season with salt, pepper and cayenne. Let cool. Mix together creme fraiche, goat cheese, zest, salt and pepper in a bowl.

Line a 9″x5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges. Layer leeks and creme fraiche mixture, beginning and ending with leeks. Fold excess plastic over top of terrine and cover with a piece of cardboard cut to fit inside the rim of the pan. Place three 15-ounce cans on top to weigh down terrine and refrigerate for at least 8 hours. Unwrap and invert terrine onto a serving platter. Cut into 1″-thick slices to serve.

We thank Saveur.com for this tasty and visually delightful recipe.

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Bok Choy Sauté

Bok choy

Brings some baby bok into your life.

1 1/2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds bok choy, cleaned, ends trimmed, cut into 1-inch pieces
1 tablespoon organic soy sauce, tamari sauce, or Bragg’s Liquid Aminos
1 tablespoon water
1/4 teaspoon sesame oil
Salt (optional)

In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy/tamari/Bragg’s sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve on a bed of brown rice.

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Pickled Carrots with Garlic and Cumin

Rainbow carrots and zucchini

What to do with all these glorious carrot riches? Pickle them!

4 medium to large carrots
1 small head garlic
Salt
1 jalapeño chile, sliced into rounds, or 1 whole chile de árbol
3/4 cup apple cider vinegar
1 teaspoon cumin seeds
1/2 teaspoon sugar or honey
1/2 teaspoon black peppercorns

Peel the carrots and slice them diagonally or crosswise about 3/8″ thick. Separate the garlic cloves and peel them. Don’t use any that are bruised or sprouting.

Boil the carrots in salted water to cover for 3 minutes, then drain. Combine the remaining ingredients plus 3/4 cup cold water and 1/2 teaspoon salt in a bowl. Stir to dissolve the salt and sugar, then add the carrots. Refrigerate overnight before serving.

We thank Vegetarian Cooking for Everyone by Deborah Madison for this recipe.

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Artichoke Dipping Sauces

Artichoke

Behold the artichoke! Try having a dinner party with a variety of dipping sauces.

Lemon-Thyme Butter

In a small bowl, stir together 1 stick melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with salt and freshly-ground pepper.

Garlic Mayonnaise

In a small bowl, stir together 3/4 cup mayonnaise and 1 or 2 minced or crushed garlic cloves. Season with salt and freshly-ground pepper.

Sesame Dipping Sauce

Combine 1/2 cup mayonnaise, 3 tablespoons Bragg’s Liquid Aminos, 2 tablespoons olive oil, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice, and 3/4 teaspoon seasoned salt.

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Collards Sauté

collard greens

Here’s a classic collards recipe. Try using Nash’s super-tasty pastured-pork bacon, or find an organic pork producer in your area.

1 tablespoon olive oil
3 slices bacon
1 large Walla Walla onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into bite-sized pieces

Heat oil in a large pot over medium heat. Add bacon and cook until crisp. Crumble it and add onion. Cook until tender. Add garlic and continue cooking until fragrant. Add collard greens and sauté until just wilting.

Pour in chicken broth, add salt, pepper and pepper flakes, and reduce heat to low. Cover and simmer 30 minutes until greens are tender.

We thank allrecipes.com for this recipe.

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