Roasted Vegetable Soup
Рубрика: Vegetables
-
Vegetable Tajine
Last year we gave you two hot sauce recipes (for sambal oelek and a Tabasco-inspired condiment), so this season we had to come up with another way to get spicy. Enter harissa, a fragrant pepper paste from the Maghreb. We used our recipe in a vegetarian tajine, which is the perfect platform for other harvest gems like rutabaga, eggplant, zucchini and bell peppers. Kick it up a notch with a side of merguez.
-
Squash Risotto with Tuscan Kale
If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be a new regular on your dinnertime roster.
-
Beef Stew with Green Vegetables
Here’s the perfect recipe to make on the weekend, so it’s on-hand and ready to serve during the week (or up to three months later if you freeze it). Pour a glass of wine, turn up the volume on that playlist and take advantage of the stress-free two-hour cooking time. As the meat simmers and soaks up the tasty sauce (beer, broth, ketchup and soy sauce), lay the groundwork for your weekday meals to come. By taking the time to precook the green veggies that go with this recipe, all you’ll have to do when it’s time to serve is reheat them with the beef. And while you’re at it, prep more veg for the week: Washing, cutting and blanching vegetables in large quantities means you’ll have them ready for future dinners—and packed lunches, too.
-
Vol-au-Vent-Style Chicken on Baguette
Get the kids involved when you’re making this quick recipe. Let them nibble away as they cut the carrots and celery—they’ll get an extra dose of veggies and you won’t hear dramatic cries of “I’m starving!” Cooking together as a family is a wonderful opportunity to catch up and prep time is always faster with sous-chefs on deck.
-
Beet Sorbet
The dynamic duo of beet and pomegranate stains this sorbet ruby red and thrills our palates with earthy sweetness. The fruit (and a touch of lemon juice) brightens the beet’s deep flavour.
-
Chewy Carrot and Almond Cookies
Carrot cake? Bring it on. In cookie form? Even better. These snackable cookies take advantage of carrot’s colour, sweetness and tenderness when baked but go a step further—hello, marvellous marzipan. Trust us: Your kids will flip for these almondy, currant-studded treats.
-
Double Chocolate Zucchini Bread
We’ve tinkered plenty with zucchini breads over the years—we love the moistness the summer squash adds to baked goods—but when our rooftop produced a bumper crop, we knew we had to up our game. The answer? Chocolate times two. Our rich zuke loaf has cocoa galore, but we didn’t stop there. Enter melty, decadent, dark-chocolate chunks!
