Roasted Beet and Sweet Potato Rounds
Roasted Beet and Sweet Potato Rounds with Rosemary Sea Salt
Sweet, earthy vegetable rounds oven roasted with woodsy, rosemary provide a hearty winter side dish. Coarse sea salt adds a pleasant bit of crunch, while brightening all flavors.
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Mustard Glazed Turnips
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Carrot Rosti
Carrot Rösti
Adapted from How to Cook Everything by Mark Bittman
As soon as I saw this recipe in beet and a version for carrot I had to try it. I had carrots, so this version is first.
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Filled Endives
I developed this recipe a number of years ago when I was looking for vegetable options for party finger foods and hors d’eurves. So many finger foods are heavy with lots of bread, cheese and meat. These are light and refreshing, and hold up well to sitting out. Nothing to wilt here. The citrus provides a sweet and tangy zing. The pomegranate seeds provide a tart burst. The celery and endive provide and nice crisp crunch. The cranberries provide a chewy sweetness. Finally the pistachios add a bit of umami and even more texture. Salad does not have to be boring and eaten with a fork.
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Leftover Turkey Sandwich
Leftover Turkey Sandwich
Even though Thanksgiving was a couple weeks ago I thought I would post this sandwich recipe. Many people may be cooking another turkey for the upcoming holidays. You could use sliced deli turkey meat if you really want to, but its not as good. Or, roast a turkey breast on the weekend and use it throughout the week in sandwiches, rather than deli meats.
I like the combination of salty blue cheese, spicy arugula, vinegary mustard and sweet-tart cranberry sauce – all these ingredients add pizazz and pop to the turkey. The swirl rye adds a nice gentle savory flavor and works well with the blue cheese. It sounds crazy, but it’s so good.
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