Lemonpalooza Part Deux and Lemon Almond Pudding Cake

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Well hello spring! It finally warmed up enough to unclench the earth, and to make the outside inviting. On cue, enter the black flies. Thank you, New England! Back in the kitchen, the work of feeding the tribe something more than frozen pizza continues. As I was about to embark on finding something to make with the glorious box of lemons from last week, I got a King Arthur email full of pictures and recipes featuring their five favorite citrus recipes. We’re on the same page!

Here’s where we’ve been with my lemons. They’ve gone in tea, of course, and they’ve been thinly sliced to go atop slow baked salmon. They’ve gone in to this spring vegetable Israeli couscous  (hello asparagus and peas!), preserved lemons and for no reason other than flaunting my bounty, I made these candied lemon slices. (I have no idea what to do with them, but they’re hanging in my fridge, looking pretty and ready to roll.)

Come here, my pretty

Rocky Mountain correspondent Tania sent me this recipe for Lemon Tiramisu which looks amazing, but also has too many steps for this particular phase of quarantine. How has going nowhere become so time consuming?

For today’s recipe, I looked for something even easier than Lemon Beach Pie (don’t get me started on this beauty!), something easy and delish. This came from the quarantine recipe club—not the recipe chain letter you may fear, but a weekly newsletter with all kinds of recipes contributed from all kinds of people like us, who are wrassling up vittles for a houseful, with an ever changing list of available ingredients.

Enjoy your Sunday!

Now, THAT’S dessert, or maybe dinner.

Lemon Almond Pudding Cake

Ever so slightly adapted from How Sweet Eats

Ingredients

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs separated
  • 2 tablespoons unsalted butter  melted and slightly cooled
  • 1 cup milk the original recipe calls for skim, I used whole with good results
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon almond extract
  • powdered sugar and sliced almonds for topping. Fresh berries wouldn’t hurt either!

Method:

  1. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray liberally. Or brush it with melted butter!
  2. In a bowl, whisk together the sugar, flour and salt.
  3. In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract and lemon zest until combined. Stir in the dry ingredients.
  4. Beat the egg whites in the bowl of your electric mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, until combined. Pour the batter into the pie plate.
  5. Bake for 30 to 35 minutes, until set. Top with a dusting of powdered sugar and a handful of sliced almonds and serve.

Get more lemon inspiration at Lemonpalooza Part 1

 

A Box Full of Sunshine for Mother’s Day

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Happy Mother’s Day! My gift came a day early, from California. My amazing Auntie Tina, who knows how much I covet her Meyer Lemon tree, sent a surprise care package straight from her tree and her kitchen.  It was the very best thing in the world to open on a snowy, windy May morning in New Hampshire. Money may not buy you happiness, but fresh lemon marmalade on toast sure will.

Tina makes me think of great moms and of the way they make you feel special on every day. My Nina was all that, and I’m really happy and excited that she’s getting some airtime in today’s New York Times. I hope you get a chance to read this, and that it brings a little peace to people who need it on Mother’s Day, or any day.

For kids out there, of any age, wondering if you can pull off making breakfast for your Mom, you CAN! And you can probably do it with what you have on hand. Might I suggest Dutch Bunny, Blueberry Dutch Bunny, Popovers or 3-3/2-2 crepes, all of which benefit from a squeeze of fresh lemon. Whatever you come up with, you know she’ll appreciate the effort, so here’s the only part of the recipe you truly need to follow: Serve it up with a whole lotta love!

Whether or not cooking is happening, let’s give it up for our mom’s today. And when life gives you lemons, say “Thank you!” 

 Thank you for the sunshine Tina!

It’s the weekend— Have a ball!

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Props to the McNultys of Hanover, for coming up with the idea of theme dinners to turn these Saturday nights in quarantine into something a little less, uh, quarantiny (as in, the state of restriction vs the popular cocktail). Last weekend they kicked it off with an après ski theme featuring Bring It’s own Guinness Fondue.

Their outdoor firepit version was not only inspiring, but also an excellent choice considering our fine spring weather. With the polar air expected this weekend, fondue is a solid option.  

Or….might I suggest, balls! Meatballs and “meat” balls are very versatile, can be made ahead and can accommodate many dietary needs. We’ve got Buffalo Chicken Meatballs, these quite excellent gingery sheet pan meatballs that I have made many times and never managed to capture on camera, the vaunted Ikea meatballs (secret recipe just revealed) and, featured here today, the shockingly tasty and “meaty” meatless meatballs.

This is a great recipe to have in your arsenal especially now that the shortage du jour is meat of all kinds. Whether you are trying to eat less or no meat, or you just can’t get your hands on the stuff, you need a good vegetarian meatball recipe, and here it is friends.

They take a bit of elapsed time, because you have to cook the water out of the mushrooms and let the whole shebang sit in the fridge for a spell, but they’re totally easy. And hey…we’ve got time! You can even show off  your domestic skills, make a double batch and stock your freezer.

As a bonus this recipe comes with a soundtrack suggestion suitable for any stage of creating or eating your Saturday night special. Crank yourself up some Queen because, well, we’re having such a good time, we’re having a ball.

Where’s the picture? Have you ever tried to get an appetizing picture of meatballs? Enough said…but how about another pic of fondue night? Happy weekend all!

 Ooh la la! Just another typical night around the fire pit.

Chef John’s Meatless Meatballs                                                                      

Barely adapted from AllRecipes

Ingredients
Makes 20 meatballs

1 tablespoon olive oil
1 lb / 453 gr white mushrooms, finely chopped (use the food processor to save time)
1 tablespoon butter*
½ cup finely chopped onion
2 garlic cloves, minced
½ cup quick cooking oats
4 to 5 tablespoons grated Parmesan cheese*
½ cup breadcrumbs
4 tablespoons fresh chopped parsley
2 eggs, divided*
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
Pinch cayenne pepper

3 cups of your favorite tomato sauce
½ cup shredded mozzarella cheese (or any other cheese you prefer, or no cheese at all).*

*Vegans and Vegan dabblers you’ve totally got this. I’ve made these with Vegan butter, your favorite cashew parm, aquafaba and no cheese on top and they were delicioso.

Directions

Heat olive oil in a large skillet over medium-high heat. Add mushrooms, sprinkle with one pinch of salt and cook, stirring every so often until the liquid from the mushrooms has evaporated, about 10 minutes.

Stir in the butter, and cook on medium for about 5 minutes, or until golden brown.
Add onions and sauté for 5 further minutes, until translucent. Add garlic and sauté for 1 further minute, until fragrant.

Transfer mushroom mixture to a large mixing bowl.

Stir in oats and mix until thoroughly combined. Add Parmesan cheese, breadcrumbs, parsley, 1 egg, salt, pepper, oregano, and cayenne pepper (if using).

Mix together with a fork until crumbly. Stir in remaining egg and mix to combine.
The mixture should hold together when pressed.

Cover and refrigerate for at least 2 hours (overnight best).

When ready to cook, preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
Scoop 1 heaping tablespoon of mixture, and with dampened hands roll into meatballs.

Arrange on the lined baking sheet.

Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool completely.

At this point you can refrigerate or freeze the meatballs until ready to use, or use immediately.
Bring tomato sauce to a boil in a large skillet (or saucepan), lower to a simmer, and gently stir meatballs into the sauce until coated.

Simmer meatballs in sauce for about 30 to 45 minutes. Sprinkle with mozzarella cheese, cover with a lid and let the cheese melt (about 4 to 5 minutes).

Sprinkle with chopped fresh parsley and serve over spaghetti, zoodles, spaghetti squash, in a meatball sub or just plain nekkid.

PS. Can’t get enough Vegan balls? Got more cans of black beans than you know what to do with? Try these from Minimalist Baker, who never steers you wrong.

           Eat UP people!

Easiest Tomato Soup: Beating the lunch curve

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Gluten has made a serious comeback in our house, mostly out of desperation. Baking, once a rarity, is now a daily or twice daily thing, as the little darlings (read locusts) can work through two loaves of Easiest French Bread Ever in a day. To keep everyone fed, I’m turning to old favorites I can crank out with minimal effort. I’d love to try new recipes, but now is not the time to gamble precious ingredients—especially flour, the new toilet paper—on anything that might not work out.

I’m also trying to make mornings more pleasant by getting ahead of the breakfast curve the night before: making granola; mixing up batter for popovers, blueberry muffins, victory bran muffins; or stirring together the dough for Maple Oat Breakfast Bread.  

All those freshly baked goods may earn you some peace and joy in the morning, but by lunchtime—just when the coffee is worn off—it turns out you also need something to go with the carbs.

Fortunately, for inspiration we have the chain letter of favorite recipes that’s pin-balled through everyone’s inbox a few times already during lockdown. If you want a deep dive into why we do these chain letters, here you go  (Thanks NoPo, for being on the pulse with this analysis). I went looking through the emails for a soup that could be ready in less than an hour, without adding to the kitchen mess.

A lot of favorite recipes are labeled as “best” and “easiest,” tall claims that make it hard to choose what to try first: Best, easiest, best, easiest. It will surprise nobody that I opted for the one, from cousin Michelle, entitled “Easiest Tomato Soup.”

A quick look at the ingredient list confirmed that this would satisfy the recipe trifecta, by being: easy, cheap and requiring no trip to the store. I’ve been burned by minimalist recipes that taste like they are missing ingredients and steps, so I wanted to see just how good this was, exactly as written. I resisted every urge to add a little bit of this or that, things like: Maple syrup; a glug of sherry; a squeeze of basil from those yummy herb tubes; a splash of cream.

For a serial recipe tweaker this abstinence was tough, but I did it. I am so glad I did, because I can now attest that this soup over delivers on its promise. Maybe the simplicity is why it is so good, though it must also have to do with cooking time. Don’t cheat on the 40 minute simmer—that’s where the magic happens. Confession: It was not until writing that line that I realized this is essentially a pureed version of Marcella Hazan’s pasta sauce but with garlic and broth. Mystery solved. Of course it’s good!

As further endorsement, I barely had time to stage a photo of this before my family ate the shot and then the entire batch. The next day, I doubled it, amortizing the minimal effort over even more servings.  

Enjoy a bowl of this with a grilled cheese, or any of the aforementioned carbs, and consider yourself comforted…at least until dinner.

Really Truly Easiest Tomato Soup

from Michelle Prioleau

Serves 3-4

Ingredients:

  • Butter (4 tbsp)*
  • White onion (1 half)
  • Garlic (1 large clove)
  • Canned tomatoes (2 cans)
  • Chicken stock (1.5 cups)*

Method:

  1. Finely chop onions and mince garlic
  2. Melt butter in large pot. Add onions and garlic and cook over medium heat until onions are softened
  3. Add canned tomatoes and chicken stock to pot, and cook uncovered for ~40 minutes
  4. When done cooking, pour soup into blender and blend until smooth (an immersion blender works beautifully too.
  5. Add salt and pepper to taste
  6. That’s it!

*Edie’s note here. Don’t tell my family (God knows they will never ever read a food blog), but I used fake butter and veggie “Better than Bouillon.” So, yes it can be Veganized if you like, and the carnivores won’t even notice.

Italian Breakfast Biscotti

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Well hello! What say we spend a quiet weekend at home with family? I know, bad joke. But really, at any other point in time that probably sounded like a comforting luxury, so let’s enjoy it. And, how better to enjoy it than with cookies? But, wait, it gets better. How about breakfast cookies? NOW we’re talking.

This recipe come from “A Blissful Feast” the book I mentioned a couple of posts ago, after going to a reading at the Norwich Book Store. The author, the supremely talented Teresa Lust, is my neighbor in bustling Hanover Center, and the reading happened to be that last social event before we all scurried into our holes for the duration. Teresa’s first book, Pass the Polenta got a shout-out from none other than Julia Child, so I knew this chronicle of her culinary journey—through Italian culture, history and family—would be entertaining, informative and well written. As a bonus, it’s full of unfussy recipes that I wanted to try pronto!

Part history, part story and all great recipes

This was the first recipe I wanted to make, and it did not disappoint. I love that these call for olive oil instead of butter, which helps when cooking with heart health in mind, and means you don’t have to soften butter. I also love that they use lemon zest because the only things I have hoarded are Meyer lemons. And I love that I now have a new creation that impresses my kids and makes everyone happy at any time of day. When Teresa graciously encouraged me to share the recipe here, she warned me that it was possible to eat half the batch in one sitting. She was not wrong.

As I prepare to make them again, I need to time production so I have some left for tomorrow’s Easter festivities which include…cookies for breakfast and not much else. I’m saving A Blissful Feast for bedtime reading, going through it slowly, imagining a trip to Italy and enjoying it like a long family meal. 

A few notes: This is the recipe exactly as it is written in the book, but with a few *notes where Teresa provided some extra guidance and assurance for the baking impaired (like me). I suspected these would be great with other fruit/nut combos, and Teresa gives that a big thumbs up, especially dried cherries or cranberries and almonds, pistachios. or hazelnuts. I say any combo that speaks to you (ideally from your pantry).

Cantucci: Breakfast Biscotti

Makes about 4 dozen

These twice baked cookies are traditionally served with a sweet dessert wine at the end of the meal. The addition of dried apricots, almonds and oats gives them all the ingredients you need for breakfast, too, served with an espresso or steaming cup of caffelatte.

Ingredients:

  • 2 cups flour, plus 1 Tbsp for tossing with apricot pieces
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup olive oil
  • zest of a lemon
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup dried apricots, chopped
  • 1 cup blanched almonds, (whole or slivered)
  • ½ cup old fashioned oats (not instant)

Combine 2 cups flour, baking powder and salt in a small bowl and set aside.

Place sugar, eggs and olive oil in the bowl of a stand mixer with the paddle attachment and mix on low speed until smooth. Add lemon zest, vanilla and almond extract, and continue mixing, until combined.

In a small bowl, toss remaining tablespoon of flour with dried apricots to keep the pieces from sticking and set aside.

Add flour mixture to wet ingredients, stirring just until blended and make sure to scrape bottom and sides of bowl with a spatula to thoroughly incorporate dough.

Stir in chopped apricots, almonds, and oats. Covered though and refrigerate 30 minutes (or up to several hours or overnight).

Preheat oven to 350°. Grease a baking sheet or lined with parchment paper. Divide dough in half, roll into logs (about 12 x 2 inches) and place on baking sheet a few inches apart.*

Flatten the logs into loaves about 1 inch high. Bake until golden brown, about 30 minutes, rotating pan halfway through.

Reduce oven temperature to 300°F. Let loaves cool slightly, then cut into 1/2 inch slices.** Arrange cut side down on baking sheet and return to oven until biscotti start to harden and turn golden (they’ll still feel a bit soft, but will continue to harden as they cool), 15 to 20 minutes.

Teresa’s guidance:

*I roll them out on the counter—I don’t dust the counter with flour, but if they are sticky you could do that. (There’s a lot of variation in different types/brands of flour, also humidity and freshness of flour can affect things.) Then I transfer them  to a baking sheet.

**I cut them on a cutting board, while they are still warm, but cool enough to handle, I’ve used both a chef’s knife and a serrated bread knife, which works better if you’ve forgotten about them and let them cool down all the way.

Partially baked, sliced and ready for the final act.

and then there’s this option

Raising the Potato Bar

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Are you ready for the world’s easiest recipe? You’re in luck, because the world’s second easiest recipe—baked potatoes in a crock pot—wasn’t seamless. They were ok, but when we’re faced with the whole day to contemplate lunch and dinner ideas, and the whole Internet to peruse them, “just ok” doesn’t cut it.

This little miracle of low work/high reward cooking hacks comes to you from your crockpot or, in fancy talk, your slow cooker. Ever since discovering that you can cook beets by simply washing them and chucking them in a crockpot (than you Auntie Tina!), I’ve had new four season respect for my crockpot.

Sweet potatoes are just as easy as that, but provide a much wider range of options for a wider range of tastes. These come out perfectly cooked and even crisp on the outside.

Best yet, however, is that all you do is wash them, and load them in the pot. Here’s where they have it on straight up russet potatoes, which need to be pricked, oiled, salted and wrapped in foil before they go into the crock pot. Granted, that is far from difficult, but the russets also didn’t have the same texture as potatoes baked in the oven. I’m not giving up on them, but I’m also not ready to rave about them.

Crispy on the outside, creamy on the inside crockpot sweet potatoes, however, are now my jam. I hope they solve many of your, “What am I going to feed these people today???” moments, or just make YOU happy one lunch at a time.

Slow Cooker Sweet Potatoes

Ingredients:

Sweet Potatoes to fill up the bottom of your crockpot (I’ve done up to 5)

Method:

Wash sweet potatoes and fit them into the crockpot in one layer. (You can probably stack them but I’ve never needed that many)

Cook on low for 8 hours or on high for 4 hours. Crockpots all vary, especially ones that are 20 years old. My potatoes were totally good at 3 hours on high and 7 hours on low.

Top with standard baked potato toppings, or whatever makes you happy. A few of my go tos, if you’re feeling saucy: liquid gold sauce, chile crisp, balsamic black beans, as easy peanut sauce and of course any salsa or guacamole.

 

 

Puppies, Squat Racks and Pasta Sauce

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I had you at puppies, right? Apparently, now that the toilet paper hoarding issue is getting sorted out, the two things where demand is grossly exceeding supply is in puppies and home exercise equipment. Some people were prepared for the apocalypse, and had put in their puppy orders and built their proper home gyms. For the rest of us, I have this pasta sauce. Small consolation, but it’s something, and it comes from the master of Italian cooking, Marcella Hazan*.

This sauce can be made with any canned tomatoes you have in your pantry (San Marzanos if you are fancy), plus an onion and butter. Five Tbsp of butter sounds excessive, but if we’re being entirely honest about the effect on our diet of all this time indoors, it is probably a drop in the bucket. There are more irresponsible uses of butter that are far less tasty.

So, with no further ado, and before I embark on a grocery mission which involves many russet potatoes (hint hint on what’s coming), I give you the easiest, tastiest darned pasta sauce you’ll ever make. Stay safe and healthy and well-fed!

Marcella Hazan’s Pasta Sauce

Ingredients:

  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Salt

Method

  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

 

*Etna, NH, has its own master of Italian cooking, Teresa Lust. She read from her new book, a Blissful Feast, at the Norwich Bookstore, earlier in March, on what feels like the last time anyone could gather anywhere. I’m getting the goods to make her breakfast biscotti in the hopes that she will let me share them with you here. In the meantime, you can support the Norwich bookstore and Teresa by buying her book, which is a fun, interesting and delicious read about a part of Italy that is suffering hard right now. Have I mentioned puppies? Pet them if you’ve got them, while the rest of us visualize.

 

Liquid Gold

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At a time like this, we all have questions. For the less pressing ones, I have an answer, and it involves sauce. The one, big, solvable daily question we are all facing is this: how am I going to make all these random leftovers into a meal without going to the store? This leads to satellite questions like, how much broccoli salad can one person eat in a day (answer: a shocking amount); and, when we’ve reached that point, what am I going to do with all this tahini I bought for that recipe

I’m so glad you asked. Thankfully the internet is now mobbed with tips like this on how to use the things that have been hanging in your pantry, waiting for their moment and your desperation. As mentioned in “get saucy with me,” (a darned useful collection of taste sensations), the right sauce or dressing is sometimes all you need to pull together humble ingredients and make them a feast.

Even though tahini opens up many options, you may need to wait for your next store run to make this baby that minimalist baker calls “liquid gold.” It is easy, fast and delicious, but requires some advanced pantry staples, all of which I promise we’ll use in the weeks to come. Namely, you’ll probably need to wrangle up some nutritional yeast and chickpeas* (Vegans can relax–I know you have these on auto delivery). The rest of you for sure have curry powder, right? And likely turmeric, from that time you vowed to mix up a comforting mug of golden milk to drink after your daily yoga. Or maybe because you actually are drinking golden milk after daily yoga. Namaste you! The rest is all pretty standard pantry fare.

This goes well as a dip or a dressing, and can transform rice, pasta, baked potatoes, sandwiches, quesadillas, salads, etc into something a little more exciting that “that stuff in Tupperware.” Bake up a couple loaves of easiest French bread ever, and you’ve just bought yourself a day off from lunch and snack duty.

Check out Lunch Deconstructed as a solid starting point for how to make leftovers into a feast, and stay tuned for some crock pot clinics on mass production of foundational lunch/snack fare. Does it get more exciting???

I hope you all are staying healthy, sane and well-fed!

*careful and prompt readers will note that the first version of this called out raw cashews. In my isolated state I somehow forgot that no cashews will be pulverized for this sauce. Bonus!

Liquid Gold Sauce

From Minimalist Baker

Ingredients

  • 1/2 cup chickpeas (rinsed and drained)
  • 1 Tbsp nutritional yeast
  • 2 small cloves garlic, skin removed
  • 1 Tbsp lemon juice (or sub lime)
  • 1 Tbsp tahini (or cashew butter)
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 tsp ground turmeric
  • 1/4 tsp curry powder
  • 1/8 tsp ground cumin (for milder sauce, omit the cumin and use only curry powder)
  • 1 dash cayenne pepper (optional // omit for less heat)
  • 2 tsp maple syrup (plus more to taste)
  • 1/3 cup water, plus more as needed

Method

  1. To a small blender or food processor (though it won’t be as creamy), add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional, but c’mon), maple syrup, and water.
  2. Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
  3. Taste and adjust flavor as needed, adding more salt to taste, curry powder for spice, tahini for creaminess / nuttiness, lemon for acidity, cayenne for heat, or maple syrup for sweetness.
  4. Use immediately or store covered in the refrigerator up to 1 week. You can also freeze it up to 1 month and thaw before use (do not heat) although best when fresh.
  5. Perfect for use on just about anything — think roasted sweet potatoes, burrito bowls, salads, and more!

Going for the gold!

Way Bettah Broccoli Salad

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Bring It is back! No need to drag you all through a long preamble, but the short story is this: For the first time since New Year’s mama’s got a kitchen again… just in time for eating in place! OK, it’s alllllmost a full kitchen, but it involves running water, a fridge and a dishwasher, so we’re good to go.

I’m going to be serving up recipes with an eye towards feeding all those bonus people —less than 10 but more than two—who may be back in your house. If you don’t have a full house, you may be cooking for someone who doesn’t feel safe getting out to the grocery store or to pick up takeout from the local restaurants. Whatever your jam, chances are it involves more cooking and more time at home.

This is a funky time for sure, and because you may not know what’s available in the grocery store even if you can get there, we’re doubling down on our Bring It ingredients credo, which is: “Love the one you’re with.” As in, modify and substitute as needed, with conviction. Also, because you may find your self needing to provide actual breakfast vs leftovers or cereal, I highly suggest revisiting these overnight sensation muffins and popovers. Minimal evening effort + pantry staples = happy morning tribe.

So, on to today’s recipe that I’ve made countless times since discovering it. It came from my quest for a healthier version of that guiltiest of picnic pleasures—the sweet and creamy bacon broccoli salad. This transcends age, gender and most dietary restrictions. It is a hit with pretty much everyone who eats vegetables. As with most salads, it’s all about the dressing, which features tahini and maple syrup. So, it’s not low fat or low sugar, but you can dial the sweetness (and the amount of dressing you use of course) up or down…or live a little and enjoy it as written.

This is how I make it, but feel free to riff on the options. There’s no wrong answer here. You’re eating raw broccoli fergawdsakes, protecting yourself from the inside out. Go you!

I hope you all stay healthy and happy and are eating well in place.

Way Bettah Broccoli Salad with Lemon-Tahini Dressing

Ingredients

For the salad:

  • 2 medium heads (3/4–1 lb) broccoli
  • 1/3 cup sliced almonds (or toasted sunflower seeds)
  • 1/3 cup raisins or dried cranberries
  • 1–2 shallots, thinly-sliced (or red onion in a pinch)
  • 1–2 tsp white sesame seeds (not a dealbreaker. This slacker has never used them)
  • optional: 1/4 cup feta or ricotta salata cheese (same as above)

For the dressing:

  • 3 Tbsp tahini
  • 3–4 Tbsp olive oil
  • 1/2 lemon, juiced
  • 2 Tbsp honey or maple syrup
  • 1 tsp fresh garlic, finely-minced
  • kosher salt and freshly-ground black pepper, to taste

Method

Uh…WASH YOUR HANDS (as if we’d forget, but still)

Make the dressing:

  1. In a small bowl, whisk together the tahini, 3 Tbsp olive oil, lemon juice, and honey until combined. Add up to another tablespoon of oil to thin as desired. Stir in the garlic, and season with salt and pepper to taste. Set aside.
  2. Or, if saving for later, transfer to an air-tight jar. May be made in advance and kept refrigerated for up to two weeks.

Assemble the salad:

  1. Chop the broccoli into small bite-sized florets. Pro tip: See here how to butcher your broccoli. Basically, hold it by the stem and shave the broccoli tips with a sharp knife, like you’re giving it an all over hair cut. Save the stems for broccoli stem pesto, or soup or whatever moves you.
  2. Toss together the broccoli, shallots, and raisins or cranberries with the dressing. Refrigerate for about an hour. Just before serving, add the almonds, sesame seeds, and feta, if using. Serve chilled.

 

New Year’s Resolution Vegetables with Pomegranate Cha-Cha

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Hey! You there by the last swig of eggnog. This is your year. It’s your year to be the one who brings vegetables to the party with your head held high, and your hand held up for a high five. This recipe is your first mission. 

It comes to us from Here and Now’s resident chef Kathy Gunst.  I first made it for this past Thanksgiving. Since then, it’s made a lot of appearances, thanks in large part to the pomegranate de-seeding savvy that can be yours in one quick video tutorial.

As Kathy notes this is a mix and match dish. There is no magic formula, so clean out the veggie drawer, grab the rogue pomegranate that is still hanging in the fruit bowl looking for a purpose, and prepare to impress. The main things to remember here are:

  • Roast vs steam the vegetables. As in, give them their space, and…
  • Group them by type so you can remove veggies that roast quicker and let the others get their due.

Other than that, this recipe is pretty loose, though I’d say Brussels sprouts, some kind of winter squash and red onion are kind of key. This recipe makes tons of dressing, so go ahead and overdo the vegetables if that’s your thing, or just be psyched to have extra pomegranate vinaigrette in your arsenal.

And as if this healthy, beautiful, tasty dish needed another bonus, the veggies can be roasted earlier in the day and the vinaigrette can be made a day ahead of time. Assemble it all just before serving, hot or at room temperature.

Roasted Vegetables with Pomegranate Cha-Cha

Ingredients

  • 8 new potatoes, scrubbed and left whole (if large, cut in half or into quarters)
  • 1 medium sweet potato, scrubbed, and cut into 1/2-inch thick pieces
  • 1 small Acorn or Carousel winter squash, peeled, cut in half, deribbed, deseeded and cut into 1/2-inch pieces
  • 1/2 to 1 pound Brussels sprouts, ends trimmed and outer leaves removed, left whole
  • 1 large sweet red pepper, cut into 3/4-inch wide strips
  • 1 whole garlic, 1/4-inch sliced off top and left whole
  • 1 medium red onion, peeled and cut in quarters
  • 1 sweet white Vidalia onion, peeled and cut into quarters
  • 1 cup baby turnips, ends trimmed and left whole (if turnips are bigger than a golf ball, cut in half or into quarters)
  • 8 ounces carrots — about 8 small carrots or 3 to 4 larger ones — peeled, trimmed and cut into 1/2-inch long pieces
  • About 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup balsamic vinegar

The Pomegranate Vinaigrette

  • 1 cup pomegranate seeds and 1/3 cup of pomegranate juice (from 2 fresh pomegranates, or use 1 cups preseeded pomegranate seeds plus 1/3 cup bottled pomegranate juice)
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil
  • 1/3 cup balsamic or white or red wine vinegar

Instructions

  1. Heat the oven to 425 degrees.
  2. Prepare all the vegetables as described above. Place the vegetables a row at a time (keeping all the carrots together, all the onions together in row, etc.) on a large sheet pan or two pans or a shallow roasting pan. You don’t want to use a pan with high sides or it will steam the vegetables rather than let them roast and turn golden brown. Drizzle the olive oil on top and season liberally with salt and pepper. Roast for 20 minutes.
  3. Remove from oven and drizzle vinegar on Brussels sprouts. Flip vegetables over and then return the pan(s) to oven for 20 minutes. Check to see if vegetables are done by piercing with a small sharp knife. Remove any vegetables that are tender and continue cooking the others until softened, about 5 to 10 minutes. The vegetables can be roasted a day ahead of time; cover and refrigerate.
  4. Make the vinaigrette: In a small bowl or Mason jar, mix half the pomegranate seeds and juice (if using), salt, pepper, oil and vinegar. Taste for seasoning. The dressing can be made a day or two ahead of time.
  5. If you made the vegetables a day ahead of time, remove from the refrigerator. After you remove the turkey from the oven, place the vegetables in a 300-degree oven for about 10 minutes or until warmed through.
  6. Arrange the vegetables on a serving platter and drizzle with a few tablespoons of the vinaigrette and the remaining 1/2 cup of pomegranate seeds. Serve remaining vinaigrette on the side.