vegetables

front and center.

Easy eggplant appetizer

04/05/2010 | 6 Comments | Topics: Italian food, starters, vegetables

The containers are critical. You need containers that are no larger than the slices of eggplant being layered. The eggplant is both the bottom and ‘lid’ layer. I used fresh tomatoes, but I also made it successfully with really yummy jarred tomatoes. The sky is the limit: look in your fridge for the little bits of vegetables remaining. Who is congregating in your veggie drawer? Grill or saute the… [more]

Italian mish-mash

02/17/2010 | 5 Comments | Topics: Italian food, vegetables

I used to know what this mish mash was called. In fact, I am suspicious that many cultures make their own version of this mushy yet delicious mash. I have been making it for a few months, prefer it consumer slightly warm or at room temp, drizzled with my best olive oil and freshly shaved Parmesan cheese. It makes a great vegetable side, compliments bread, can replace mashed potatoes… [more]

radicchio made easy.

12/01/2009 | 2 Comments | Topics: Italian food, vegetables

I confess, radicchio evaded me for many years. I looked at it forlornly… knowing I needed to invite it back to my kitchen, if just for a dabble of this and that. It is a glorious looking vegetable, bursting with purples leaves and white veins, with a flavor pushing bitter and spicy… but milder once it is grilled or roasted. I meant to give it a chance, and knew… [more]

what's for dinner? carrot chips.

09/24/2008 | 10 Comments | Topics: vegetables

Carrot chips? And how. I could have a pile of these, call it a meal, and be the better for it. They aren’t bad for you, like many chips. They are not deep fried; no preservatives or other unmentionables are added. All that will rest on your palate is thinly-sliced, roasted carrots. All you need is a glugg of olive oil, a hearty pinch of coarse salt and carrots.… [more]

turning a new leaf: red chard.

03/26/2008 | 5 Comments | Topics: food spotlight, food., vegetables

I have been reading the book Omega Diet; it has made quite an impression. And like many other nutrition inspired books, pushes the great and undying virtues of leafy greens. EAT greens. Eat your greens, more greens, pass the greens. I really don’t eat enough greens, which means I have to be deliberate about getting enough greens. Perhaps you are a more accomplished green eating machine than I am. I… [more]

what’s the answer? it beets me.

02/20/2008 | 14 Comments | Topics: food spotlight, food., vegetables

Last summer was my first real fling with beets. I am enthralled with these color-bleeding, edible and bursting-with-flavor globes. Beets tuck right into that whole ugly swan story, appearing ugly, or at least starting out ugly but later transformed into something breath-taking. Beets are that way: ugly ducklings waiting to be transformed into swan-form. Who would think these scary rooted, a bit hairy, little studded dirt balls could turn… [more]

and a side of onions, please.

01/03/2008 | 7 Comments | Topics: food., recipes, vegetables

I love roasting vegetables. And all it really takes is olive oil and coarse salt, an oven hovering around 400 degrees and about 25-40 minutes, depending on the veggie. It makes them all taste sweet, caramelized, and above all approachable. And then, once I have done the rounds with olive oil and salt, I like to play a little. So I add rosemary and cayenne and brown sugar to… [more]

The same yet different: Green Bean Casserole

12/12/2007 | 3 Comments | Topics: food., just talk, recipes, vegetables

Man, it is almost Christmas and I am still trying to perfect a Thanksgiving dish! My poor family has eaten the infamous Green Bean Casserole at least a half a dozen times, if not more, in the last few weeks. I wanted to get it right. And Thanksgiving didn’t wait for me: it came, it went—and I kept cooking green beans. I was intent on finding a new version of… [more]

Brussel Sprouts for "non-brussel sprout eaters"

11/20/2007 | 9 Comments | Topics: food., vegetables

We adore roasted veggies at our house. It seems the possibilities are endless when it comes to roasting veggies. Roasting is especially important for those eyebrow raising, face wincing vegetables (translation: not sure about these, mom.); roasting seems to assuage any concerns about flavor, texture and ultimately consumption. The proof is in the roasting: none of us liked brussel sprouts. BUT when roasted with olive oil and coarse salt… [more]

find out what to do with 2 fennel bulbs.

10/12/2007 | 11 Comments | Topics: food spotlight, food., vegetables

I am in heaven. I love fennel. In fact, I wish I had the wherewithal to eat fennel bulbs like apples; perhaps a 2008 New Year resolution? Instead of eating them raw in my paws, I am finding creative ways to insert them into lunches… dinners… even breakfast. This post is about ‘what to do when you have 2 fennel bulbs’ because there have been times when I had 2…… [more]