New life for humdrum vegetables
by Joanne Henning Tedesco —
Roasting a whole head of cauliflower is rather unusual, and this recipe has you slathering on a spicy yogurt marinade and roasting it at a high temperature. The result is a delicious dish that is as dramatic as it is easy to prepare. Serve with a big green salad dressed with lime juice and olive oil, or a crunchy slaw for an easy weeknight meal.
Contrary to popular belief, you can make a rich creamed spinach dish without cream — use coconut milk instead. Sauté spinach, onions and spices; then simmer all in coconut milk until mixture thickens. Serve this healthier side dish with roast chicken or salmon.
Do not forget to visit and purchase ingredients from your local farmers’ market.
Crunchy Turnip, Apple and Brussels Sprout Slaw
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon finely grated, peeled ginger
- Kosher salt and freshly ground black pepper, to taste
- 2 small white turnips, peeled, cut into matchsticks
- 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
- 4 ounces Brussels sprouts, leaves separated
- 1 teaspoon poppy seeds, plus more
Core Brussels sprouts with a paring knife and the leaves will pop off. Whisk lemon juice, oil and ginger in a large bowl; season with salt and pepper. Add turnips, apple, Brussels sprouts and 1 teaspoon poppy seeds; toss to coat. Serve slaw topped with more poppy seeds. Yield: 4 servings.
Roasted Whole Cauliflower
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1-1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Preheat oven to 400 F and lightly grease a small baking sheet with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the woody stem. In a medium bowl, combine the yogurt, lime zest and juice, chili powder, cumin, garlic powder, curry powder, salt and pepper. Dunk the cauliflower into the bowl and use a brush to smear the marinade evenly over its surface. (Excess marinade can be refrigerated in an airtight container for up to three days and used with meat, fish or veggies.) Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the cauliflower. Cool for 10 minutes before cutting into wedges. Yield: 6 servings.
Coconut Creamed Spinach
- 1 tablespoon olive oil
- 1 small red onion, peeled, halved and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- One 1/2-inch piece fresh ginger, peeled and minced
- 8 cups spinach
- 1 cup coconut milk
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon curry powder
- 1 teaspoon smoked paprika
- Kosher salt, to taste
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, five to six minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more. Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is wilted. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with cayenne pepper, curry powder, paprika and salt; stir to combine. Serve immediately. Yield: 4-6 servings.
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 pound ground turkey
- 3/4 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 3 tablespoons olive oil
- 12 slider buns or small dinner rolls, split, lightly toasted
- Mayonnaise, sliced red onion and pickle slices (for serving)
Combine spinach, scallions, garlic, turkey and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into 12 1/2-inch-thick patties. Do not pack too tightly. Heat oil in a large skillet over medium-high heat. Cook patties in two batches until golden brown and cooked through (do not press patties with spatula while cooking), about 5 minutes per side. Transfer to a plate. Serve patties on buns with mayonnaise, onion and pickles. Patties can be formed one day ahead. Cover and chill. Bring to room temperature before cooking. Yield: 4 servings.
Sources: bonappetit.com, gourmet.com and Joanne’s recipe box.
Reprinted from AzNetNews, Volume 34, Number 2, April/May 2015.