Another recipe we learned at Meliartos cooking school in Athens. The traditional Greek salad is a rustic dish, with large chunks of vegetables.
vegetables
Moroccan Style Couscous
Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It’s usually a family affair, and is eaten off of a giant central platter. If you’re good, you can eat it with your hands, forming a ball of veggies, […]
ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn’t matter if they […]
Crockpot beef and broccoli
This is unfortunately a bit of a non-recipe, since I just eyeball the ingredients. However, it turns out delicious every time I’ve made it, it takes almost no effort, and it makes a lot. Obviously beef and broccoli is normally a stir-fry and doesn’t make that long to cook. The advantage to this recipe is […]
Sukuma Wiki – African Collard Greens
Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens–collards, kale, turnip greens. In fact, I don’t think this truly needs a main course. It would be great with baked sweet potatoes or polenta. […]
Squash, Lentil and Chickpea Curry
I was looking at all of the beautiful winter squash at the farmer’s market but at the same time I had a craving for Indian food. Looking around online, this recipe was the most appealing, since it has both a lot of veggies and some protein sources. I personally like it a bit spicy to […]
Vinegret – Russian Marinated Vegetable Salad
This is a wonderful salad made with cooked vegetables and a zingy dressing. It’s great as a side dish and keeps well for several days. It’s also colorful and well-suited to Minnesota vegetables! Try to cut everything into 1 cm cubes (except for the peas of course). I probably could have diced these better–but taste […]
Roasted Cauliflower Yogurt Dip
Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, […]
Bias Cut Green Beans
I’ve had asparagus cut this way, but it’s not as fun to eat when you don’t get to bite into the shoot. I think that green beans are a better application for this technique. They’re a bit of a pain to cut like this, but boy they’re yummy. 8-16 oz. green beans1 red bell pepper3 […]
Vietnamese Carrot & Radish Pickles
These sweet-and-sour pickles are a wonderful accompaniment to many dishes, and are an especially nice contrast to meat-heavy or fried main dishes. I also like to add them to salads, sandwiches, and even instant noodles. You can also make them with red radishes, which turns out beautiful and zingier than if you use daikon. These […]