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Roasted Cauliflower

Roasted Cauliflower

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Yield: 3 to 4 Servings
Source Lost

I don’t know where we originally found this, but it is quick and simple and a great replacement for a starch like potato. Much lower in carbs.

  • 1head cauliflower
  • 2TBS olive oil
  • salt
  • pepper

Preheat oven to 400°F. Higher or lower to match something else at the same time isn’t a problem but may affect browning.

Break down cauliflower into florets.

Toss cauliflower with olive oil, salt and pepper.

Place on sheet pan.

Roast for 20-25 minutes, turning every 8-10 minutes. You want some brown, but don’t overcook.

Orange-Honey Glazed Carrots

Orange-Honey Glazed Carrots

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Yield: 4 to 5 servings.
Recipe from Ina Garten

Orange flavor completely overwhelms the carrot. I also didn’t like the finished texture. Sort of leathery on the outside and soft in the middle.

  • 3bunches carrots, peeled
  • 2TBS unsalted butter
  • 2TBS honey
  • Kosher salt
  • 1tsp minced fresh ginger
  • 1tsp grated orange zest
  • ½cup freshly squeezed orange juice
  • ½tsp freshly ground black pepper

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Cook’s Note: This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.

For a crowd, multiply the recipe and use a larger sauté pan. The carrots may take a little longer to cook.

Roasted Carrots with Parsley and Thyme

Roasted Carrots with Parsley and Thyme

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Yield: 4 Servings
Martha Shulman / NY Times

This dish is inspired by a roasted carrot antipasto from Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

  • 2lb carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
  • 3TBS extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 1tsp fresh thyme leaves, chopped
  • ½tsp oregano
  • 3TBS finely chopped flat-leaf parsley


Preheat oven to 400°F.

Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375°F and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Brussels Sprouts x4

Brussels Sprouts x4

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Meghan’s Brussels Sprouts with Bacon and Figs

Yield: 4 servings
NY Times

I was introduced to Brussels Sprouts by my daughter. I was definitely missing out on something good.

  • 2TBS olive oil
  • 4-8oz bacon, chopped
  • 1lb Brussels sprouts, stems trimmed
  • 1cup dried figs, stemmed and quartered
  • Salt and freshly ground black pepper
  • 2tsp balsamic vinegar, or more to taste.


Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Roasted Brussels Sprouts

Yield: 4 to 6 Servings
J. Kenji López-Alt / Serious Eats

Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char. Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges.

  • 1½lb Brussels sprouts, stems trimmed
  • 3TBS extra-virgin olive oil
  • Salt and pepper to taste


Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F. Toss sprouts with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprouts, working quickly to turn them all cut side down. Return to oven and roast until tender and deeply browned, about 20 minutes total. Serve immediately.

Roasted Brussels Sprouts
with Chorizo and Sherry Vinegar

Yield: 6 to 8 Servings
J. Kenji López-Alt / Serious Eats

Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.

  • 8oz Spanish-style dry-cured chorizo, diced
  • 3TBS extra-virgin olive oil
  • 3medium shallots, thinly sliced (about 6 oz)
  • 4medium cloves garlic, thinly sliced (about 1 oz)
  • 2tsp smoked paprika
  • 1½ lb Brussels sprouts, split in half and trimmed
  • Kosher salt
  • 1TBS sherry vinegar
  • 1TBS honey


Adjust oven rack to middle position and preheat oven to 450°F (230°C). Combine chorizo and olive oil in a medium skillet and heat over medium heat. Cook, stirring, until chorizo is crisped in spots, about 5 minutes. Add shallots and garlic and cook, stirring, until pale golden brown. Add paprika and continue to cook, stirring, until garlic and shallots are browned. (The shallots may lightly char in spots; this is fine.)
Strain mixture into a large bowl and reserve solids. Add Brussels sprouts to bowl and toss to coat. Season with salt and transfer to a rimmed baking sheet, arranging sprouts in a single layer, cut side down.
Transfer to oven and roast until charred and tender, about 20 minutes.
Return to large bowl and add reserved chorizo/garlic mixture. Add sherry vinegar and honey. Toss to combine and serve.

Roasted Brussels Sprouts With Garlic

Yield: 4 Servings
Mark Bittman / NY Times

If you haven’t yet figured out a go-to recipe for Brussels sprouts, this simple dish is the answer. It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.

  • 1pint Brussels sprouts (about a lb)
  • 4-6TBS extra virgin olive oil, to coat bottom of pan
  • 5cloves garlic, peeled
  • Salt and pepper to taste
  • 1TBS balsamic vinegar


Preheat oven to 400°F.
Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Broccoli, Grilled

Broccoli, Grilled

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Yield: 4 Servings
Sam Sifton / NY Times

This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar. It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.

  • 3TBS tamari or soy sauce
  • 3TBS balsamic vinegar
  • 1TBS extra-virgin olive oil, plus more for drizzling
  • 1head broccoli, approximately 2 lb, cored and cut into 1-inch florets
  • Kosher salt, to taste
  • 1TBS finely chopped fresh parsley
  • Flaky sea salt (optional)


Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.

In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with salt.

Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.

Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

Sautéed Mixed Vegetables

Sautéed Mixed Vegetables

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Yield: 4 Servings (double or half to suite)
Scott Nowell

This is a simple sauté for mixed vegetables. You can substitute about any vegetables you like here. Asparagus and Pea Pods both work well. Harder vegetables like carrots will need a little blanching before you start. Add other seasonings to suit the rest of the meal. Try a few red pepper flakes or some minced garlic added when the cover is removed, and the sauté time starts.  That’s easily enough for 4 in the photo above.

  • 1TBS olive oil
  • 1onion, sliced (red is nice for this)
  • 4-8oz mushrooms, thick sliced
  • 8oz green beans, trimmed.
  • 1/2cup water
  • salt and black pepper
  • grated parmigiana cheese, optional

Put olive oil in a cold 10- to 12-inch sauté pan. Turn heat to medium high. Add vegetables and water. Cover and heat over medium high heat for 8 minutes. Most of the water should boil off.

Remove cover, sauté 3-5 more minutes, tossing occasionally.

Season with salt and pepper. Option: sprinkle with a little parmigiana

Note:  If using medium to large asparagus, cut off the bottom 2 to 3 inches and peel the next two inches. If using pea pods, remove the string along the spine of the pods.

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

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Yield: 6 to 8 servings
J. Kenji López-Alt / Serious Eats

Nov 2014: Probably should rename this to feature the onions first. They really are the star of this dish. A bit of a lenghty cook for beans, but the onions and mushrooms make this a winner for a special meal. We used it first for Thanksgiving.

  • 4TBS unsalted butter or extra-virgin olive oil, divided
  • 1lb Cipollini onions, trimmed and peeled
  • Kosher salt and freshly ground black pepper
  • 2lb green beans, trimmed
  • 2TBS canola or vegetable oil
  • 1lb button mushrooms, washed, trimmed, and cut into quarters
  • 1medium shallot, finely chopped
  • 4medium cloves garlic, minced (about 4 tsp)
  • 1tsp picked fresh thyme leaves
  • 1tsp soy sauce
  • 1tsp juice from 1 lemon

Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat. Add Cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.

Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.

Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine. *

Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.

* Can be made ahead through this step, refrigerate until ready to serve. To serve, combine beans, mushrooms, and onions in a large skillet and cook over medium-high heat, stirring, until hot.

Gayle’s Coleslaw

Gayle’s Coleslaw

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Yield: 12 servings
Adapted from Robert Irvine
  • 6cups shredded cabbage
  • 1cup shredded carrot
  • 1cup mayonnaise
  • ¼cup white wine vinegar
  • 1teaspoon celery seed
  • ¼cup sugar
  • Salt and pepper

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Original Copyright 2006, Robert Irvine

Shrimp or Vegetable Tempura

Shrimp or Vegetable Tempura

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Yield: 4 Servings
J. Kenji López-Alt / Serious Eats

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.
Adding vodka to the batter limits the rate of gluten formation so that the batter can sit a bit longer before it goes bad.

  • 2quarts peanut oil or vegetable shortening
  • ½cup (3 oz) cornstarch
  • ½cup (2 ¼ oz) all-purpose flour
  • Kosher salt
  • 1large egg
  • ¼cup 80-proof vodka
  • ½cup ice-cold club soda
  • 4cups thinly sliced vegetables or 1 lb shrimp (see note)
  • Lemon wedges, for serving


Heat oil to 375°F in a large wok over high heat, then adjust heat as necessary to maintain the temperature. Line a large plate or baking sheet with a double layer of paper towels.

Combine cornstarch, flour, and 1 tsp salt in a large bowl and stir with chopsticks to blend. Combine egg and vodka in a small bowl and whisk until completely homogeneous. Add club soda and stir with chopsticks until barely combined. Immediately add to bowl with flour and, holding bowl with one hand and chopsticks in the other, shake bowl back and forth while vigorously stirring with chopsticks until liquid and dry ingredients are just barely combined. There should still be many bubbles and pockets of dry flour.

Add vegetables (and/or shrimp) to batter and fold with your hand to coat. Pick up vegetables a few pieces at a time, allowing excess batter to drip off, and transfer to hot oil, getting your hand as close as possible to the surface before letting go in order to minimize splashing. Increase heat to high to maintain the temperature as close to 350°F as possible and add remaining vegetables (and/or shrimp) a few pieces at a time. Immediately start agitating them with chopsticks or a wire mesh spider, separating vegetables, flipping them, and constantly exposing them to fresh oil. Continue frying until batter is completely crisp and pale blond, about 1 minute.

Transfer tempura to a paper towel–lined plate or baking sheet and immediately sprinkle with salt. Serve with lemon wedges.

Cauliflower au gratin

Cauliflower au gratin

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Yield: 6 to 8 Servings
Peter Karp, from http://www.food.com/recipe/cauliflower-au-gratin-43159?oc=linkback
  • 1head cauliflower, broken into florets
  • 1½tsp salt, divided
  • 1knob of butter, room temperature
  • 1cup heavy cream
  • ½cup shredded cheese (cheddar or swiss)
  • ½cup breadcrumbs
  • ¼cup melted butter


Put cauliflower in pan with 1 inch of water and 1 tsp salt. Bring to boil; cover and reduce heat. Cook for about 6 minutes until crisp tender; drain.

Butter 2-quart baking dish and add cauliflower.

Pour cream over top and sprinkle salt and cheese over all. Mix lightly with spoon.

Combine 1/4 cup melted butter and 1/2 cup breadcrumbs and sprinkle over top.

Bake at 350°F for 30 minutes