Vegetables Archives - Page 42 of 60

Tangy Apple and Beet Salad

Published at 07/31/2014February 17, 2016 In Category Apples, Recipes, Vegetables Tags: apples, beets, salad Leave a comment

This very simple salad comes from Fine Cooking magazine. The simplest way to “roast” a beet is to cut off the leaves, leaving about an inch of stem, scrub the beet and put it into some covered container in your microwave, making sure the beet is still wet. Steam for as long as it takes it to get tender, which is going to vary by the size of the beet. 10 minutes? 20 minutes? Depends. Carefully remove from the microwave and let it cool. Properly done, the skin just peels right off. No muss, no fuss.

Apple and Cheddar Penne Pie

Published at 07/31/2014September 23, 2016 In Category Apples, Recipes, Vegetables Tags: apples Leave a comment

Is there anyone who doesn’t love macaroni and cheese? Ok, vegans. But otherwise ….? Here’s a version with apples. It came from Better Homes and Gardens. I always love the combination of cheddar and apples. Now here it is baked into comfort food. The springform pan is just to make for a pretty presentation. Bake it in a casserole and spoon it out if there’s no 10-inch springform pan in your cupboard.

Sweet Potato Spice Cake with Fresh Ginger & Pecan Streusel Topping

Published at 07/31/2014 In Category Recipes, Vegetables Tags: dessert, sweet potatoes Leave a comment

One more sweet treat, this one from the December 2005 issue of Fine Cooking magazine.

Soba Noodles with Beet Green-Miso Pesto

Published at 07/31/2014September 24, 2016 In Category beets, Greens, Recipes, Swiss chard, Vegetables Tags: beet greens, greens, Swiss chard Leave a comment

This recipe from chow.com used Swiss chard in the original, but I think the beet greens (same family, after all) will work beautifully. Easy, healthy, vegan. Love the idea of making a pesto with miso. You could add some daikon in here, too.

Cornmeal Crusted Catfish with Heirloom Beans and Tomato Gravy

Published at 07/31/2014December 6, 2016 In Category Cornmeal, Meat, Recipes, Tomatoes, Vegetables Tags: catfish, cornmeal, field peas, tomatoes Leave a comment

This recipe is from Charleston’s renowned chef, Sean Brock. A little complicated but oh, so delicious.

Hot Pepper Apple Pie

Published at 07/31/2014September 14, 2017 In Category Apples, jalapenos, Recipes, Vegetables Tags: apples, dessert, jalapenos Leave a comment

Last week we had an apple-cheddar pie recipe. This week it’s apples and hot pepper jelly. The idea came from Moore Farms and Friends, written in their style.

Honey-Jalapeño Chicken Tenders

Published at 07/31/2014September 14, 2017 In Category jalapenos, Meat, Recipes, Vegetables Tags: chicken, jalapenos Leave a comment

Adapted from a recipe in “The Farm: Rustic Recipes for a Year of Incredible Food” by Ian Knauer. Long list of ingredients, simple directions and it will use up some of those jalapeños!

Baked Scented Beets and Greens

Published at 07/31/2014September 24, 2016 In Category beets, Greens, Recipes, Vegetables Tags: beets, greens Leave a comment

Elizabeth Schneider, the author of “Vegetable from Amaranth to Zucchini: The Essential Reference” (William Morrow & Company, 2001) loves root vegetables nested in their greens. She does something similar with hareuki turnips.

Apple and Chicken Liver Mousse

Published at 07/31/2014September 23, 2016 In Category Apples, Meat, Recipes, Vegetables Tags: apples, chicken Leave a comment

I’m pretty certain I’ve never offered a chicken liver recipe in these notes. But why not? Here’s one from “A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman with Tom Steele (Houghton Mifflin Company, 2007).

Sweet Potatoes with Collard Greens and Field Peas

Published at 07/31/2014September 24, 2016 In Category Collards, Field peas, Greens, Recipes, Vegetables Tags: collards, field peas, greens, sweet potatoes Leave a comment

With apologies to those of you who get emails from Whole Foods, this is a recipe that just arrived in my inbox today. “Sweet potatoes, collard greens …. and how about substituting those field peas for the aduki beans called for in the recipe,” I thought. And so, here it is.