Vegetables – Page 21

Caramelized Sweet Onion Tarte Tatin

March 21, 2016

This is a really simple recipe with a huge wow factor. If you keep a box of puff pastry in your freezer, you’re golden. You do keep puff pastry in your freezer, don’t you? It’s adapted from a recipe I first saw in Southern Living. For the prettiest tart, use the smallest onions you’ve got on hand. But really, it works with any size onion, just cut the onions into quarters or even eighths. The idea is to line the bottom of the skillet with onions in a pretty pattern so when you turn it upside down (after it’s cooked, of course), it’s a gorgeous pattern of rich, brown, buttery onions with crisp pastry on the bottom. Easy. Delicious, Impressive.

Pickled Garlic

March 21, 2016

What can you do with pickled garlic? Use it as an antipasto or chop it into pasta salads. The pickling brine can be used in your next vinaigrette.

Pickled Onions

March 21, 2016

Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.

Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?

Sweet Corn Soup with Toasted Corn Guacamole

March 21, 2016

And this recipe was in Better Homes and Gardens. It’s a nice reminder of how flavorful those corn cobs can be.

Summer Vegetable Soup with Dill

March 21, 2016

Like all these recipes, adapt the herbs to whatever you have on hand and your household prefers. This recipe appeared in Fine Cooking magazine in August 2011.

Macaroni Peas

March 21, 2016

This is a very traditional English recipe adapted from one in “River Cottage Veg” by Hugh Fearnley-Whittingstall.

Fresh Herb Potato Salad

March 21, 2016

A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.

Raw Vegetable “Pasta” with Tomatoes and Herbs

March 21, 2016

This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.

Grilled Chicken and Summer Squash Salad

March 21, 2016

I’m sorry to say I have no idea where this recipe originally came from, but it’s the kind of thing I make all year around. A great marinade for chicken or shrimp and vegetables. You can marinate the protein and vegetables up to 2 hours ahead.

Redeye Glazed Pork Tenderloin with Black-Eyed Peas

March 21, 2016

And finally – a fabulous recipe from Linton Hopkins of Restaurant Eugene. It ran in Bon Appetit back in February 2012. You could just do the peas and tenderloin if making the gravy seems like too much, but for a meal when you want to impress someone with fabulous Southern flavors, this would be a beautiful thing to make. It’s complicated, but so representative of the kind of cooking that’s made Hopkins an Atlanta treasure.

Category: Vegetables