Roasted sweet potato, turnip, and onion from the 4/3/13 cooking demonstration
Community meeting cooking demonstration, 3/6/13 and 4/3/13
The simplest (and often tastiest) way to cook most vegetables is to roast them. We’ve done this before (broccoli and cauliflower, sweet potatoes, squash, and more), but here are some general instructions for pretty much any vegetable.
Choose any of the following vegetables:
- root vegetables: potato, sweet potato, carrot, parsnip, turnip, rutabaga, beet, etc
- squash: butternut, acorn, pumpkin, etc
- “cole crops” (the broccoli family): broccoli, brussels sprouts, cabbage (wedges with the core attached works best), kohlrabi
- green beans
- almost anything you can think of
Preheat oven to 400. Gather as many baking sheets or dishes as you have kinds of vegetables (it can be fine to mix them, but sometimes they cook at different speeds).
Cut the vegetable into whatever size pieces you want. They can be bite-sized, or you can take a knife and fork to them later. If you’re mixing different vegetables together to roast on the same pan, make sure the pieces are the same size so they cook at about the same speed.
Place vegetables in a bowl (keep different vegetables separate if you have enough baking dishes) and add a pinch of salt and just enough oil to coat them lightly. Toss or mix to combine.
Spread oiled vegetables on baking sheet and place in oven. The amount of time your vegetables will take depends on the vegetable and the size of the pieces. After about 20 minutes, begin checking your vegetables. They are done when a knife or fork slides in with no resistance and the edges are medium to dark brown.
Roasted Broccoli or Cauliflower
Community demonstration, 1/23/13
Tired of the same old boring vegetables? Roasting is a really easy, really tasty way to make vegetables more exciting. You can use fresh or frozen vegetables – both work very well.
- 1 pound broccoli, cauliflower, or a combination, cut into florets – fresh or frozen
- 1 tablespoon vegetable, canola, or olive oil
- 1/4 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, toss all ingredients until vegetables are evenly coated with oil and salt. (Frozen vegetables can go straight from the freezer to the bowl – just remove any extra ice.) Spread on a baking sheet.
Bake for 25-35 minutes if fresh, 35-45 minutes if frozen, until stems are tender when pierced with a knife and edges are browned.
Serves 4 as a side dish.
VARIATIONS: This simple preparation is easy to dress up however you like:
- Add 1 teaspoon chili powder or any other favorite spice blend before roasting
- Bake until almost done, then sprinkle with 2 tablespoons grated parmesan cheese and return to oven until just melted
- Toss cooked vegetables with 1 tablespoon balsamic vinegar before serving
Community meeting training session, 11/14/12
Cabbage and carrots get dressed up with quick-pickled onions and a creamy dressing. A variation of Cabbage, Apple, Red Onion, and Carrot Slaw.
- 1/4 red onion, thinly sliced
- 3 tablespoons cider vinegar
- 1/2 head cabbage, thinly sliced
- 2 carrots, shredded into matchsticks or grated on a large grater
- 2 teaspoons mustard (Dijon is best, but any kind will work)
- 1 teaspoon honey (or sugar)
- 1/3 cup mayonnaise
- Black pepper (freshly ground if available)
In a small bowl, pour the cider vinegar over the sliced onion to cover it. Add a pinch of salt. Allow to sit for at least 20 minutes, or up to overnight in the fridge.
To a large bowl, add the shredded cabbage and carrots. Remove the onions from the vinegar and add them here, reserving the vinegar.
To the vinegar in the small bowl, whisk in mustard, honey, and mayonnaise. Add black pepper and additional salt to taste.
Pour desired amount of dressing (you won’t need all of it – use the rest on another slaw or salad within 2 weeks) over the vegetables and toss to combine.
**All ingredients in bold can be grown in your own garden or purchased at a farmers market.**
Kale and Cabbage Coleslaw
Community Meeting Demonstration Dinner, 10/3/12
Raw kale is included in this coleslaw recipe – it’s an easy way to pack a lot of nutrition into a familiar dish.
- 1/2 red onion (save the rest for something else)
- 1/3 cup white wine or apple cider vinegar
- 1/4 teaspoon salt
- 6 large leaves kale
- 1/4 large head cabbage (save the rest)
- 2 red, orange, or yellow bell peppers
- 4 carrots
- 2 tablespoons sugar
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon or regular mustard
- black pepper
Slice the red onion very thinly. Place in a small bowl, then add vinegar and salt. Set aside.
Wash and dry the kale. Strip the leaves off the stems and either discard the stems or save them to cook separately. Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl. Slice the cabbage into thin strips and add to bowl. Using a matchstick slicer or a larger grater, slice or grate the carrots into bowl. Slice peppers thinly and add to bowl. Remove onions from the vinegar and add to bowl.
To the remaining vinegar that had onions in it, add sugar, mayonnaise, and mustard. Mix well, then add salt and pepper to taste. Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed. Serves 8-12.
Zucchini Ribbons with Lemon-Parsley Dressing
Committee meeting working lunch, 9/6/12
In this very simple recipe, raw zucchini becomes a simple salad with a bright, fresh dressing.
- 1 large zucchini
- 1 tablespoon lemon juice (fresh, if possible)
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- black pepper, to taste
- 2 tablespoons roughly chopped parsley
- 2 tablespoons chopped toasted almonds or walnuts (optional)
- 2 tablespoons cup freshly grated parmesan cheese (optional)
- 1/2 cup halved cherry tomatoes (optional)
Using a slicer, matchstick shredder, or vegetable peeler, go down the zucchini lengthwise to make long, thin ribbons. Place in a bowl.
Prepare the dressing: in a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over zucchini, add chopped parsley, and toss to combine. Top with nuts, tomatoes, and cheese (if using). Taste, and add more salt and pepper if desired. Serve.
Serves 4-6 as a side dish.
Peppers and Potatoes with Pesto
Committee meeting working lunch, 8/16/12
This simple dish shows off the flavors of summer.
In a large pot, cover chopped potatoes with salted water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain.
While potatoes are cooking, heat a large skillet over high heat. Add oil, then add peppers with a pinch of salt. Cook, stirring occasionally, until peppers are beginning to get browned and tender, about 5-7 minutes.
In a large bowl, combine cooked potatoes, cooked peppers, and pesto. Toss to combine. Serve warm, room temperature, or cold.
All the ingredients in bold are things you can grow in your own garden.
This simple dish of stewed peppers and onions with herbs shows off summer farmers market produce at its best.
- 1/4 cup olive oil
- 2 large onions*, thinly sliced
- 2 tablespoons chopped fresh oregano* or marjoram* (divided between beginning and end of cooking)
- 3 large sweet bell peppers* (red, yellow, or orange), thinly sliced
- 1 tablespoon red wine vinegar
Heat a large skillet over medium-low heat. Add oil to heat, then add onions, 1 tablespoon chopped herbs, and a pinch of salt. Cook, stirring frequently, until onions are translucent but not browned, about 10 minutes. Add peppers and another pinch of salt and continue to cook, stirring occasionally, until peppers are tender, 20-30 minutes.
Add remaining chopped herbs, vinegar. Taste and add additional salt if needed. Serve hot, warm, or at room temperature.
Serves 6 as a side dish.
*These ingredients can be grown in your garden.