Roasted Broccoli

Ingredients

  • 2 large heads of broccoli, cut into large florets with some stalk attached
  • 5 tablespoons olive oil
  • Kosher salt, freshly ground pepper

Directions

  1. Preheat oven to 450°.
  2. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper.
  3. Roast, tossing occasionally, until tender and browned, 25–35 minutes.
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King Trumpet Yakitori

Ingredients

  • 1 scallion, thinly sliced
  • ⅓ cup mirin
  • ⅓ cup sake
  • ⅓ cup soy sauce
  • ⅓ cup zarame sugar or raw sugar
  • 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch pieces
  • 1 teaspoon vegetable oil
  • Kosher salt
Special Equipment
  • Eight 6-inch bamboo skewers, soaked at least 15 minutes

Cauliflower Fritters

Ingredients

  • 1 large cauliflower, chopped
  • 1 egg
  • Salt and pepper
  • Flour
  • Vegetable oil or canola oil

Directions

  1. In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
  2. Drain the cauliflower and mash with the back of a fork or potato masher.
  3. Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
  4. Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!

Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

Ingredients

  • 2 Fresno chiles, thinly sliced
  • ¼ cup Champagne vinegar
  • ¼ teaspoon sugar
  • 1½ teaspoons kosher salt, divided, plus more
  • 1 head of cauliflower, cut into small florets
  • ¼ cup olive oil
  • 2 tablespoons vadouvan or curry powder
  • 2 shallots, thinly sliced
  • ¾ cup vegetable oil, divided
  • 1 15.5-ounce can chickpeas, rinsed, patted dry
  • 1 medium onion, chopped
  • 1 1-inch piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • 1 teaspoon grated lemongrass
  • 2 teaspoons tomato paste
  • 1 teaspoon harissa paste
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 tablespoon chopped cilantro stems, plus sprigs for serving
  • Steamed basmati rice (for serving)

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

Ingredients

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed
  • ¼ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

Directions

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Harissa-and-Maple-Roasted Carrots

Ingredients

  • 2 garlic cloves, finely grated
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground black pepper
  • 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed

Directions

  1. Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
  2. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

Grilled Eggplant Baba Ghanoush

Ingredients

  • Olive oil (for grill and drizzling)
  • 2 pounds Italian eggplants (4 medium)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)