Category Archives: veggie

roasted beets and carrots with cumin vinaigrette

beets.jpgI made this old favorite for dinner tonight and ate everything while still slightly warm. The combination of beets, carrots, shallots, and parsley is tasty and absolutely gorgeous to look at.

10 medium beets (red and golden), cleaned, trimmed

5 TBSP plus 1/2 cup extra-virgin olive oil, divided

1 tsp salt

2/3 cup water

6 medium carrots with green tops

2 tsp fresh thyme leaves

1 1/2 tsp cumin seeds

3 TBSP red wine vinegar

1/2 cup fresh Italian parsley leaves

1/4 cup thinly sliced shallots (about 1 large)

4 tsp fresh lemon juice, divided


Preheat oven to 400°F.

Place beets in roasting pan; drizzle 2 TBSP olive oil over. Sprinkle with 1 tsp salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.

Meanwhile, trim green tops from carrots to 1 inch and wash. Cut carrots into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 TBSP olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.

Using gloved fingers, rub peel off beets. Cut each beet into 6 wedges or a similar size to the carrot pieces. Place golden beets in medium bowl and red beets in another medium bowl.

Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 tsp cumin seeds to mortar or spice mill; grind finely. Place remaining whole cumin seeds in mortar and crush slightly, to release aromatic flavor. Put crushed cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.

Add parsley, shallots, 2 tsp lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 tsp lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper. Note: once you combine the beets and carrots, the red beets will begin to stain the carrots and the golden beets.


Adapted from Bon Appétit, October 2006
Roasted Beets and Carrots with Cumin Vinaigrette

Suzanne Goin

Makes 6 servings.


quinoa cakes with cucumber yogurt sauce


quinoa cakes

1 cup quinoa (rinse if needed)
2 eggs
1/4 all-purpose, whole wheat, or any gluten-free flour
3 Tbsp tahini, almond butter, or peanut butter
1 Tbsp red or white wine vinegar
1 package (10 ounces) frozen spinach or kale, thawed and squeezed dry
1 cup finely grated sweet potato (about 1 small one)
1/4 cup finely diced onion
2 garlic cloves, minced
1 tsp salt
A pinch of freshly ground black pepper or cayenne pepper
Olive oil, for the baking sheet

cucumber yogurt sauce

1/2 medium English cucumber or 3 mini cucumbers, seeded and finely diced
1 cup Greek Yogurt (whole or low fat)
1 Tbsp fresh lemon juice
2 Tbsp finely diced red onion or shallot
1 Tbsp finely chopped fresh chives, dill, or mint
Salt and freshly ground black pepper


Start the quinoa cooking immediately so it can cook while you are preparing the other ingredients. Combine the quinoa and 3 cups of water in a pot and boil it until it is soft, about 20 minutes. Drain it well.

Transfer the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smooth all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.

Preheat the oven to 400°F with the rack in the middle. Oil a baking sheet.

To shape the cakes, first wet your hands. for each patty, scoop up 3 or 4 tablespoons of the mixture with your hands and form a 1/2-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.

Bake until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with cucumber yogurt sauce.

Make the sauce: Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze out the moisture. combine the cucumber with the yogurt, lemon juice, onion, and herbs in a bowl. Season with salt and pepper to taste. Serve right away or store in the fridge for up to 2 days.

other suggestions: add chopped nuts, sun-dried tomatoes, crumbled feta cheese, and/or chopped parsley, dill, or cilantro.

nutritional information: not available.

yield: 4-6 servings (serving size: 2-3 cakes)
time: 45 minutes ( plus 30 minutes prep)
source: The Family Cooks, p. 194

sauteed brussels sprouts with garlic


8-10 medium-sized brussels sprouts
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped garlic (about 2 cloves)


Wash brussels sprouts thoroughly. Cut in half lengthwise. Coat with salt and pepper; set aside.

Heat olive oil in medium saucepan at medium-low heat. Add chopped garlic and cook until fragrant, about 2 minutes. Place sprouts into the pan, cut side down, turn the heat to medium-high, and sautee until well-browned on the underside, about 4-5 minutes. Cover tightly and lower heat to low. Shake the pan to make sure sprouts are not stuck, then continue cooking until they are soft. Serve immediately.

nutritional information: not available


yield: 2 servings (serving size: 8-10 half sprouts)
time: 15 min
source: N/A

mark bittman’s braised lentils, spanish style (plus variations)

Earthy and slightly smoky (use Spanish pimenton, the wonderful smoky paprika). Make it saucy bur not soupy — you
want enough liquid to sop up with crusty bread. Add a salad and you have a good, simple meal.

Double the recipe if you like, because the leftovers will keep in the fridge for a couple of days and reheat perfectly for lunch or a super-quick dinner.

Other beans you can use: earthy-flavored legumes work best, Le Puy or black Beluga lentils if you can find them.


2 tablespoons extra virgin olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 teaspoons minced garlic
1/2 teaspoon crumbled saffron threads (optional)
1 tablespoon smoked Spanish paprika (pimenton)
1 bay leaf
1/2 cup dry red wine
2 cups vegetable stock or water, or more as needed
1 cup dried brown lentils, washed and picked over
Salt and freshly ground black pepper
Chopped parsley for garnish



Put the oil in a medium pot over medium-high heat. When hot, add the onion, celery, and carrot; cook, stirring occasionally, until the onion is soft, 5 to 7 minutes. Add the garlic, saffron, and paprika and cook for another minute.

Add the bay leaf. wine, stock, and lentils. Sprinkle with salt and pepper and bring to a boil. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding stock or water if necessary to keep the lentils from sticking and burning, until the lentils are render, 25 to 30 minutes. The lentils should be saucy but not Soupy. Taste and adjust the seasoning, sprinkle with parsley, and serve or store, covered, in the refrigerator for up to 3 days.

VARIATION: Moroccan Style

A more heavily spiced dish: Double the onion and omit the celery, carrot, paprika, and wine. Add 1 teaspoon each ground turmeric, cinnamon, and ground cumin. Replace 1 cup of the stock with 1 1/2 cups chopped ripe tomatoes with their juices. Proceed with the recipe and garnish with chopped cilantro leaves.

VARIATION: Ethiopian Style

Loads of spices and a bit of heat: Omit the celery, carrot, saffron, and bay leaf. Add 1 tablespoon peeled and minced fresh ginger and 1/2 teaspoon each ground allspice, fenugreek, coriander, cardamom, and cayenne. Replace the Spanish paprika with 2 tablespoons sweet paprika.

VARIATION: With Roasted Winter Squash

The (caramelized roasted squash adds depth: Add any medium winter squash, like acorn, butternut, kabocha, or turban, peeled, seeded, and cut into 1-2 inch cubes (about 2 cups); toss it in olive oil to coat and roast it in a 375F oven on a baking sheet until tender and caramelized (see page 366 for more details on roasting squash). Eliminate the saffron and paprika and use while wine instead of red. Proceed with the recipe; add the squash to the lentils in the last 10 minutes or so of cooking.

VARIATION: With Celery

The clean flavor of the celery pairs nicely with the earthiness of the lentils. Or use 1/2 cup chopped lovage stems and leaves: double or triple the amount of celery and eliminate the carrot, garlic, saffron, and paprika. Use white wine instead or red and add a teaspoon of grated orange zest.

VARIATION: With Parsnips

A great fall or winter dish; add a bit of cream for extra richness: replace the carrot with about a cup of peeled and chopped parsnip and eliminate the garlic, saffron, and paprika. Use 1/4 cup
dry (fino) sherry instead of the red wine. Proceed with the recipe, sprinkling with nutmeg just before serving.

nutritional information: not available


yield: 4 servings (serving size: 1 bowl)
time: 45 min
source: How to Cook Everything Vegetarian, pp. 598-9

lime cilantro sweet potatoes


2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro


Put oven rack in lower third of oven and preheat oven to 425°F.

Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

nutritional information
not available

yield: 4 servings
time: 40 minutes
source: Gourmet, May 2004

steamed green beans with tomato-garlic vinaigrette

The heady, tangy vinaigrette complements the crisp, sweet green beans. Use a garlic press, if you have one, to crush the garlic for this summery dressing; a press crushes garlic into small pieces, encouraging good-for-you compounds to develop.


1 tablespoon white wine vinegar (we used champagne vinegar)
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extra virgin olive oil
1/2 cup seeded chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed


1. Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.
2. Steam beans, covered, 7 minutes or until crisp-tender. Cut into 2-inch pieces; add to tomato mixture, tossing gently to coat.
nutritional information
Calories: 73 (44% from fat) | Fat: 3.6g (sat 0.5g,mono 2.5g,poly 0.5g) | Protein: 2.4g | Carbohydrate: 9.8g | Fiber: 4.2g | Cholesterol: 0.0mg | Iron: 1.4mg | Sodium: 162mg | Calcium: 48mg

yield: 4 servings (serving size: 3/4 cup)
time: 20 minutes
source: Jackie Mills, MS, RD, Cooking Light, JULY 2008

moroccan-style carrots


1/2 pound carrots, cut diagonally into 1/4-inch-thick slices
1 small garlic clove, minced
1 1/2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon sugar
a pinch of cayenne
2 teaspoons fresh lemon juice, or to taste


In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

nutritional information
not available

yield: Serves 2
time: Can be prepared in 45 minutes or less.