Your favorite vegetable dishes
I'm looking for vegetable, not necessarily vegetarian ,dishes that can together compromise a meal. there are no limitations, but im already pretty well versed in pasta and risottos, maybe i haven't heard yours, but i'm looking more for vegetable centered (rather than starch) dishes. thanks!
I saute onions and several cloves of garlic in olive oil then add chopped zucchini, yellow squash, eggplant, cauliflower and /or broccoli then throw in a mix of pitted Kalamata olives, pitted black olives and some pimento stuffed green olives. Add some Summer savory or herbes de Provence. Serve over some toasted foccacia or ciabatta bread with Feta cheese topping.
The moussaka is just roasted eggplant slices layered with a tomato sauce seasoned with garlic, cinnamon, allspice, aleppo pepper, cayenne, diced red pepper and parsley. I don't add the bechamel, but it is good topped with feta. It is admittedly a work in progress. The quiche is just your standard recipe with sliced zucchini, gruyere, sweated onions and garlic and a little tarragon or basil.
Eggplant tortilla (aka eggplant torta) is basically a roasted eggplant omelette. The whole roasted eggplant is peeled, coated in an egg mixture and then fried. My preference is to also stuff it with ground pork, but for the vegetarian version you can leave as is or add diced peppers, garlic and onions.
Grilled anything, zucchini is great cut off the ends cut long wise in half season with s&p lightly oil and grill for a few minutes on each side. I also like a mixed veggie grill of zuchs, red pepper, onion, sweeet potaoes, beets, eggplant or anyoter veggie you have on hand season with, oil and if you want mix in some herbs.
This recipe for mustard greens by Deborah Madison is a real hit. It cooks largely unattended for about an hour. Any bitter or peppery flavors become totally mellow. All my friends and family like this one. Sometimes I skip the lemon or yogurt garnish. Delicious either way.
I don't even like vegetables, but the brussels sprouts at Momofuku Ssam Bar ranks among my top favorite dishes:
Ssam Bar Brussels Sprouts:
Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. Cooked in a hot oven (easier for the home cook), they still get that nutty sweetness and nicely browned crisp exterior. Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity. Active time: 30 min Start to finish: 1 hr Servings: Makes 8 (first course or side dish) servings subscribe to Gourmet IngredientsFor brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions PreparationRoast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.
I'm kinda hooked on a squash recipe from "Authentic Mexican" at the moment.... it's basically this: sweat zuchini for 30 minutes (or any summer squash - I've used patty pans and yellow crooknecks) in salt to get rid of excess water, then saute in a little butter until it's browned. Add some sliced onions and peppers (anaheim or whatever's handy), and let them brown, too. Then add a dollop of Mexican crema (similar to sour cream, often available at grocery stores and always at Mexican markets), and let it thicken for a minute or so. Made it as a side dish one night, and it was so good we now use it for a soft taco filling. So good and simple, it has a meaty quality.
Spanish tortillas are great with vegetables - I especially like them with chard, squash, onions, peppers and whatever else the garden is producing.... I haven't made it in a while, but vegetable enchiladas verde is really good, too. I use mushrooms, squash, onions, peppers, and sweet tators, and some cheese, with a creamy green sauce.