Tag Archives: roasted

butternut squash and chickpea salad

this salad is a good contrast to the previous one that i posted.  here, roasted butternut squash and chickpeas are gently folded with a tahini dressing, becoming a perfect one dish meal.  i have made this salad several times before and each time i think that i should make it more often.  the dressing is good to have around, especially if you are a fan of amy’s goddess salad dressing.  if you wanted to, i am sure you could sub in roasted sweet potato for the squash or change out the chickpeas for black beans or white kidney beans, but this is pretty much perfect as it is.  all of the ingredients are familiar and often make a appearance in my kitchen so you might be able to make this right now!

warm butternut squash and chickpea salad

from casa moro, via orangette

1 medium butternut squash, peeled and cut into large (1 inch-ish) chucks

generous sprinkle of cinnamon and a smaller sprinkle of cloves or just use allspice if you have it on hand

2 tbsp olive oil

salt

1 can chickpeas, drained and rinsed

1 small red onion, sliced into thin half moons (it is better to do this pole to pole)

large handful chopped cilantro

tahini dressing:

1 small clove of garlic very well minced

juice of one large lemon (adjust according to taste, i like things on the tart-er side)

3 tbsp tahini (stir well)

2 tbsp water

1-2 tbsp olive oil

Preheat oven and a baking sheet to 425.  toss the squash with the olive oil, spices, and a good pinch of salt and pepper.  spread out on the hot baking sheet and roast for 20-25 minutes or until soft.  meanwhile, mix together all of the dressing ingredients, adjusting the seasoning to taste and set aside.  in a large bowl, combine the squash, onions, and chickpeas with the dressing and gently toss to coat.  sprinkle in the cilantro leaves and serve.  you can also just leave the salad undressed and let everyone decide how much dressing they want at the table.  this keeps very well in the fridge and makes yummy leftovers of lunch.


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winter panzanella

i think i may prefer toasted, stale bread over fresh bread.  or at least i do in french toast, croutons, and this salad.  since we are in the middle of winter, delicious heirloom tomatoes are nothing but a memory of summer and i thought panzanella might be also.  here i simply roasted some root vegetables and winter squash and tossed it with some large cubes of toasted bread and a light herb vinaigrette made with some delicious olio nuovo from market.  next time, i will add some roasted brussel sprouts and maybe some lightly pickled red onion for a bit of acidity.

winter panzanella

loaf of day old bread, cut or torn into large cubes

selection of winter vegetables, prepared for roasting.  i used carrots, sweet potatoes, yukon gold potatoes, delicata squash, and an onion.  if you find respectable cherry or grape tomatoes, slice them in half and roast them in the oven also.

fresh herbs of your choice.  i used parsley, mint, and some green onions.

your preferred light vinaigrette.  this is an excellent guide.  i am always a bit heavy on the mustard, but adjust to your liking.

toss the cubed vegetables in olive oil, salt, and any sort of spicing you like.  i think a bit of cumin or smoked paprika would be good.  roast the vegetables in a hot oven until tender.  while this is happening, toss the bread cubes in a bit of olive oil and salt and toast.  make the vinaigrette.  after the veggies cool slightly, toss everything together with the vinaigrette.  you want just enough to coat everything lightly and for the bread to absorb some.  set aside for a bit to let the flavors mingle and enjoy it by itself, on top of some salad greens, or under roasted chicken.

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the best roasted potatoes

my usual technique to prepare any vegetable is to roast it.  this has really never failed me.  roasted root veggies are delicious, but roasted cauliflower, broccoli, and kale are so tasty and easy to prepare with minimum fuss and dishes.  however, roasted potatoes do get a bit boring after a while, especially with still most of the winter to look forward to filled with more root veggies, hearty greens, and cabbage.  while this recipe is not for everyone, the roasted mustard is really, really good.  i love coarse dijon mustard the most and these potatoes come out of the oven crispy and crackly with mustard seeds.

mustard roasted potatoes

slightly adjusted from bon appetit via smitten kitchen

1/3  or a bit more cup coarse dijon mustard

3 or so tbsp olive oil or melted butter

2 tbsp lemon juice

3 large cloves of garlic, minced

zest of one small lemon

1 tsp kosher salt

2 pounds small waxy potatoes.  i used russian banana fingerlings.

chopped parsley or scallions

preheat the oven to 425 and place a very large baking sheet in the middle*.

scrub and cut potatoes into wedges.  whisk together the mustard, olive oil or butter, lemon juice and zest, garlic, and salt.  toss the potatoes with the mustard mixture, coating evenly.  carefully spread the potatoes out on the preheated baking sheet in a single layer and return to the oven.  if you need two baking sheets, swap them around about halfway through cooking (maybe about 20 minutes) and roast the potatoes until crispy on the outside and tender and creamy on the inside, about 40-45 minutes total.  as soon as they come out of the oven, toss with s big handful of chopped herbs and eat straight away.

* by preheating the baking sheet, you save a lot of time when roasting vegetables, especially those that take a long time.  this also assists in getting that really nice brown crust.

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momofuku’s ginger scallion noodles

IMG_2479the last time i ate at momofuku noodle bar was when it was still in its first location in the east village.  being vegetarian, there was only one dish i could order but it did not disappoint.  with the new momofuku cookbook, david chang has finally given me the recipe for that very tasty ginger scallion sauce so i can make here in san francisco.  this is a pretty simple dish although i have changed some components and added another.  the quick pickled cucumber, roasted cauliflower, and sauteed mushrooms on top of soba noodles tossed with the ginger scallion sauce seems very impressive but it is actually very easy to make.

momofuku ginger scallion noodles

adapted from momofuku!

there are a lot of components to this dish, but it is a restaurant dish so i expected this.  make this!  it is so worth it.

ginger scallion sauce

2 1/2 cups scallions chopped (whites and lighter green parts)

1/2 cup minced ginger (i just used a grater)

1/4 cup grapeseed or other clean neutral oil (i just a bit less)

2 tsp light soy sauce

1 tsp sherry vinegar (i used a bit more)

3/4 tsp kosher salt (adjust to taste)

Stir all of this together.  adjust according to your tastes and set aside.

IMG_2473quick pickle

1 cucumber (i used a standard cucumber but david chang uses kirbys)

salt, sugar, and apple cider vinegar to taste

slice the cucumber very thinly (i used a mandoline.)  sprinkle with salt and sugar and vinegar to taste.  set aside for about 15-20 minutes.

IMG_2468roasted cauliflower

1 head of cauliflower chopped

neutral oil and salt and pepper to taste

toss the cauliflower with a small amount of oil and salt and pepper.  i also sprinkled it with a bit a cayenne for some heat.  roast in a 400 degree oven until brown and tender.

IMG_2471sauteed mushrooms

i only added this component because of the beautiful mushrooms that i found at the farmers market.  the tree oyster mushrooms and the lion’s head mushrooms were simply cleaned sliced and sauteed in a pan filmed with oil.  do not move the mushrooms around for a while so they color.  flip and season.  i finished them with a tiny bit of lemon juice and parsley.  but this i think was not necessary.

all together

cook soba noodles (or ramen) and drain.  toss the noodles with the ginger scallion sauce.  divide the noodles into bowls and top with some of the pickle, roasted cauliflower, and mushrooms.  eat!

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eggplant and tomato pesto

IMG_2458living in california is pretty wonderful sometimes.  it is november and the farmers market is still selling heirloom tomatoes and eggplants.  i wanted to deepen the flavors of vegetables by roasting and wanted to make something that could be pretty versatile.  while i was roasting the eggplant and tomatoes, i sauteed an onion and fried some capers.  blending everything together into a thick “pesto” makes for a sauce that you can toss with hot pasta or other vegetables, spread on sandwiches or top a baked potato.

roasted eggplant and tomato pesto

several eggplants (i used the slender japanese eggplants to minimize any bitterness)

3 or 4 large tomatoes or several big handfuls of cherry tomatoes

1 medium onion diced

3 cloves of garlic chopped

2 tbsp capers drained

2 tbsp tomato paste

chopped fresh herbs such as parsley or basil

sherry vinegar, red pepper flakes

olive oil

chop the eggplant and tomatoes into largish chunks and toss with salt and pepper.  roast in a 375-400 degrees oven until tender and golden brown.  meanwhile saute the onion and garlic until soft and golden with red pepper flakes.  add the capers and heat until they start to brown.  stir in the tomato paste and herbs and set aside.  after the vegetables are done roasting, combine everything in a blender and pulse until combined.  the mixture will be very thick so add a bit of pasta water or stock to thin it out.  pour back into the pan and heat, adjusting the seasonings if necessary with sherry vinegar and salt and pepper.

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