Roasted parsnips and sweet potatoes with caper vinaigrette

This one comes from Yotam Ottolenghi's cookbook, Plenty.  While I can't pronounce his name, I am intrigued by his cookbooks and his flair for the unique.  He isn't a true vegetarian.  But he got that reputation from being asked once to write a vegetarian column for a newspaper.  His other two cookbooks, Plenty More and Simple are excellent resources.

This recipe is easy to put together and the blend of flavors is delightful.

4 parsnips

4 medium red onions

2/3 cup olive oil

4 thyme sprigs

2 rosemary sprigs

1 head of garlic, cut in half crosswise

salt and pepper

2 medium sweet potatoes

30 cherry tomatoes, cut in half

2 tablespoons lemon juice

4 tablespoons capers

1/2 tablespoon maple syrup

1/2 teaspoon Dijon mustard

Preheat the oven to 375.  Peel the parsnips and cut into two or three sections, depending on the length.  The cut each piece lengthwise into two or four.  You want pieces roughly 2 inches long and 1/2 inch wide.  Peel the onion and cut into wedges.

Place the parsnips and onion in a large mixing bowl and add 1/2 cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper.  Mix well and spread out in a large roasting pan.  Roast for 20 minutes

While this is cooking, trim both ends of the sweet potato.  Cut them into (with the skins) into half and then each half into wedges.  Add the potatoes to the pan with the parsnips and onion.  Stir well.  Return to the oven for another 40 to 50 minutes.

When all the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes.  Roast for another 10 minutes.  Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, and remaining 2 tablespoons of oil and 1/2 teaspoon salt.

Pour the dressing over the roasted vegetables as soon as you take them out of the oven.  Stir well and adjust seasoning if needed.

Serves 4

Kale and Sweet Potato Soup

This is a great tasting soup that I make throughout the fall and winter.

One bunch of fresh kale, chopped

One or two sweet potatoes, peeled and chopped

One or two cups dried garbanzo beans 

One large can tomatoes, including juice

Large chopped onion

Approximately 2 quarts (or more) chicken broth

Salt and pepper to taste

Prepare the garbanzo beans by soaking overnight, then cooking for 45 minutes.  Combine all ingredients in a large pot.  Bring to a boil, then simmer for an hour or more.

Eggplant Pie

Unlike a lot of people, I really like cooking with eggplant!  I could write a cookbook filled with eggplant recipes and call it "Eggplant Heaven!"  Here is my recent addition to my eggplant recipe collection.  Try it!

Ingredients

·       1 eggplant

·       1 big tomato (or 2 medium sized tomatoes)

·       1 shallot

·       2 garlic cloves

·       2 table spoons of pine nuts (actually, I use pumpkin seeds)

·       a handful of basil

·       breadcrumbs

·       1 egg

·       mozzarella cheese

·       cherry tomatoes

·       black olives

·       grated cheddar cheese

Instructions

·       Cut the eggplant into fine pieces.

·       Steam the pieces for 10 minutes.

·       Chop the shallot and the garlic finely.

·       Mix the eggplant, pine nuts and basil 

·       Add breadcrumbs and the egg and make a creamy dough out of it.

·       Slice the tomato and make a layer on the bottom of the pan.

·       Spread the eggplant dough over the tomatoes.

·       Place the remaining tomato slices on top of the dough.

·       Finish with grated cheddar cheese, halved cherry tomatoes, halved olives and mozzarella.

·       Bake for 30 minutes in a preheated oven at 350°F.

 

Make Veggies Fun!

We all know we need lots of fruits and vegetables in our lives.  But how to do it in innovative and desirable ways?  In my house, I frequently make smoothies and homemade juices.  

There are other ways too.  Try these.

Begin with four cups of your favorite vegetables - or get adventurous and try new ones.  Consider:

green beans

broccoli

carrots

asparagus

mushrooms

onions

cauliflower

You can combine different ones or use only one.  Cook in boiling for 30 seconds to 1 minute.  Remove from water and place in bowl of ice to cool.  Then pat dry.

Next, whip up one of the following marinades.  Combine the ingredients in a saucepan and heat until steaming.  Pour over the vegetables, stir to coat well and refrigerate for at least 2 hours

Rosemary-Garlic Marinade:  

1/4 cup extra virgin olive oil

3 tablespoons red-wine vinegar

2 sprigs fresh rosemary

1 large clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper 

Orange-Oregano Marinade:

1/4 cup extra virgin olive oil

3 tablespoons cider vinegar

2 strips orange zest

2 sprigs fresh oregano

1/2 teaspoon salt

1/4 teaspoon pepper