Roasted Root Vegetable
Рубрика: Vegetables
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Baked Feta
Think of this dish as a warm Greek salad: tomatoes, bell peppers, olives and feta cheese all roasted together in cold-pressed olive oil, just waiting to get loaded onto fresh pita. We used green peppers here for a bright crunch that makes magic with the fragrant oil. Cooking the feta concentrates its salty taste, so sample it beforehand—you may want to mellow it out by soaking it in water first.
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Eggplant and Tomato Zaalouk Salad
Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour and spicy punch courtesy of paprika, harissa, cumin and lemon. Don’t be afraid to let the eggplant brown—that’s what makes it so sweet and meltingly tender. Top this salad with mint oil to instantly go gourmet.
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Broccoli and Lamb Kefta
Broccoli, one of the most protein-rich green vegetables, mingles well with lamb when pulverized, and adds nuance to this kicked-up kefta. Delicious and a practical way to introduce the gamier meat to fussy eaters.
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Duck Confit Salad with Lima Beans
The inspiration for this warm salad was southwestern France’s classic cassoulet: a slow-simmered white bean stew featuring duck confit. Our lighter, faster twist marries the slightly bitter bite of watercress with the richness of duck meat and the sweetness of the dressing. It makes a great side for this meal, but could also take centre stage as a main. You can cook the veggies an hour or two ahead of time, but the salad is best thrown together just before serving.
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White Bean and Chicken Chili Burger
Not enough leftover chicken to whip up a meal fit for the entire family? Get a leg up with legumes, like this white-bean riff on classic sloppy joes.
