Squash with Olive Oil and Garlic

(recipe from Maine magazine)

1 whole buttercup squash
1 head of garlic
Olive oil
Kosher salt and fresh ground pepper, to taste

Preheat the oven to 350F.

Place the whole buttercup squash on a cookie sheet.  Take the head of garlic, cut the top tips off, and place on a piece of aluminum foil.  Drizzle olive oil on top,  Wrap the foil around the head of garlic and put it on the cookie sheet.  Place squash and the garlic in the oven.

In 30 minutes or so, take the garlic out, if soft.  In an hour, take the squash out, if very soft.  Prick with a metal skewer to test.  Cut the squash in half, remove the seeds, and put the soft flesh in a bowl.  Add the roasted cloves of garlic to the squash, along with a little olive oil, and mash until the consistency is uniform.  Add salt and pepper to taste.

Shitake, Leek & Arugula Salad

(recipe from a magazine, not sure which one)

1/2 lb. shitake mushrooms, stemmed and sliced 1/4-inch thick
1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch thick
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon
3 lightly packed cups baby arugula

Position a rack in the center of the oven and heat the oven to 450F.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

On a small baking sheet, scatter the mushrooms and leeks in a single layer.  Roast until the vegetables are tender, about 15 minutes. 

Combine the arugula and roasted vegetables in a large bowl.  Squeeze about 1 Tbsp. juice from the lemon onto the vegetables and toss to combine.  Season to taste.

(For a convenient dinner, roast some 6 oz. salmon fillets along with the vegetables on the baking sheet.  Serve together.)

Dijon Vinaigrette Potato Salad

(recipe from Whole Foods Market)

3 lbs. medium Yukon Gold potatoes, whole (each about 3 inches in diameter)
1/2 cup olive oil
3 Tbs. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives, finely chopped
1/3 cup flat-leaf parsley, chopped
3 Tbsp. fresh tarragon, minced
2 Tbsp. capers, drained

Place the potatoes in a large pot and add enough water to cover them by 2 inches.  Bring the water to a boil and cook the potatoes until tender, about 15 minutes.  Drain the potatoes and let cool.

Whisk together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended.  Set aside.

Cut the cooked potatoes into bite-size pieces.  Place the potatoes in a large bowl.  Add the chives, parsley, tarragon and capers.  Pour the dressing over the potato mixture and gently toss to coat.  Serve at room temperature.

Cauliflower Sautéed with Peaches and Cardamom

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves

Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet.  Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.

Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.

When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet.  Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through.  Toss with the parsley in a bowl and serve hot or at room temperature.

(Really good and interesting.  I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it.  Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)

Cannellini Beans in Mint Marinade

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained

Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl.  Stir in the mint.  Add the beans to the marinade.  Gently toss to coat, then allow them to marinate at room temperature for several hours before serving.  Any leftovers may be refrigerated, but should be returned to room temperature before serving.

Braised Turnips with Chives and Parsley

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 lb. turnips
1 1/2 Tbsp. olive oil
1/4 tsp. salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 Tbsp. minced fresh chives
3 Tbsp. minced fresh parsley

Peel the turnips and chop them into roughly 1/2-inch cubes.  Heat the oil in a skillet over medium-high heat and add the turnips.  Saute about 10 minutes, stirring frequently, until they are browning nicely.  Stir in the salt and pepper, then add the stock and immediately cover the pan tightly.  Reduce heat to medium-low and cook 10 minutes.

Remove the lid and continue to stir and saute until all of the liquid has evaporated and the turnips are tender, about 3-5 minutes.  Stir in the chives and parsley, and transfer to a serving dish.  Serve hot or warm.

Roasted Lemon Cauliflower with Walnuts

(recipe from Amazing Grass)

1 large head cauliflower, cut into small florets
2 Tbsp. coconut oil
Juice of 1 large lemon
Large pinch cayenne pepper
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped red onion
3 Tbsp. chopped raw walnuts
Salt and pepper, to taste

Preheat the oven to 450F.  Toss the cauliflower with the coconut oil, lemon juice, and cayenne and bake on a baking pan for 30 minutes.  Stir in the parsley and onion.  Season to taste with salt and pepper and serve topped with the walnuts.

Chipotle Mashed Sweet Potatoes with Lime

(recipe from Where Women Cook magazine)

4 large sweet potatoes, peeled and cubed
pinch of salt
3/4 cup sour cream (I used canned coconut milk)
2 Tbsp. olive oil
3-4 canned chipotle chiles in adobo (smoked jalapenos), finely chopped
3 Tbsp. adobo sauce (from the same can)
1 tsp. chili powder
1 tsp. garlic powder (I used a clove of fresh garlic)
2 limes, juiced
pinch of pepper

Place cubed sweet potatoes in a large pot with salted water to cover.  Bring to a boil, and cook until soft or a fork can easily break them.

Drain the sweet potatoes and return them to the pot.  Mash with a potato masher until desired consistency.

Stir in the sour cream, olive oil, chipotles, adobo, chili and garlic powders, and lime juice.

Season to taste with salt and pepper.

(Note:  I boiled the clove of garlic with the sweet potatoes.  I then put the boiled potatoes and garlic into a food processor along with whole chipotles and all other ingredients and blended until whipped to a nice texture.  So easy!  Also, this recipe tastes amazing!  Such a different and delightful treatment of sweet potatoes. Yum.)

Potatoes and Artichokes with Mustard Caper Vinaigrette

(my adaption of a recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. capers, drained and minced
6 Tbsp. lemon juice
One 15oz. can artichoke hearts, drained and cut to 1/4"-thick wedges
3/4 lb. tiny red potatoes
1/3 cup minced red bell pepper
1/2 cup minced fresh parsley leaves
mixed salad greens


Stir together the vinegar, mustard, and garlic until well blended, then whisk in the olive oil.  Stir in the capers.  Set aside at room temperature while you prepare the vegetables.

Scrub the potatoes; do not peel.  Slice them crosswise into 1/4"-thick pieces.  Pour an inch of water into the bottom of a medium-size saucepan, put in the potato pieces, and cover.  Over medium-high heat, cook the potatoes until fork-tender but not soft, about 6-8 minutes.  Test frequently; the texture is important to the success of the dish.

Drain the potatoes and rinse with cold water.  Drain thoroughly and toss together in a serving bowl with the artichoke hearts and bell pepper.  Toss again with the dressing and set aside to marinate at room temperature for up to several hours. 

When ready to serve, toss the vegetable mixture with the parsley and greens.

Braised Chard with Tomatoes and Olives

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 1/2 lbs. Swiss chard (about 2 bunches)
1 Tbsp. olive oil (I used coconut oil)
3 cloves garlic, minced
One 14.5-oz. can diced tomatoes
1/4 tsp. salt
Several grinds black pepper
1/3 cup chopped dry oil-cured black olives

Coarsely chop the chard, removing the stem ends if they are tough. Place chard in colander and rinse - do not dry; water should still cling to the leaves.

In a large, heavy-bottomed pan that has a tight-fitting lid, heat oil over medium heat and add the garlic.  Sauté for about 1 minute, stirring constantly, but do not brown.  Add the tomatoes and their juice, then add the salt and pepper.  Pile in the chard, stir briefly, and cover.  Cook over medium-low heat for about 20 minutes.  Stir halfway through the cooking time to bring some of the tomatoes to the top.  Add the olives, stir to incorporate, and serve.

Baked Eggplant with Tomato Chutney

(recipe from Eat Up Slim Down 2010, Prevention Magazine)

1 medium eggplant
2 Tbsp. olive oil, divided (I used coconut oil)
1/4 tsp. salt
1/4 tsp. black pepper
1 onion, chopped
1 clove garlic, chopped
1/4 cup balsamic vinegar
1 Tbsp. chopped fresh basil, or 1 tsp. dried basil
1 can (14.5 oz.) diced tomatoes
1/4 cup pine nuts (I used walnuts)

Preheat the oven to 425F.  Coat a 13" x 9" baking dish with cooking spray.  Cut the eggplant into 1/2" slices and brush with 1 tsp. of the oil.  Sprinkle each side with salt and pepper; lay the slices in the baking dish.  Bake for 30 minutes or until the eggplant is tender.

Heat the remaining oil in a nonstick saucepan over medium-high heat.  Cook the onion and garlic for 3 minutes, stirring, until softened.  Add the vinegar and basil and cook, stirring, for 1 minute.  Add the tomatoes and simmer for 5 minutes.  Remove from the heat and stir in the pine nuts.  Spoon over the eggplant and bake for 10 minutes.

Shaved Brussels Sprouts with Currants and Chestnuts

(recipe from Bon Appetit magazine)

1/2 cup apple cider
1/2 cup dried currants
1 1/2 lbs. Brussels sprouts, trimmed
2 Tbsp. olive oil
One 7- to 8-oz. jar whole peeled chestnuts, cut into 1/2-inch pieces
5 Tbsp. butter (I used coconut oil)
1 1/2 Tbsp. balsamic vinegar

Bring cider to a boil in a small saucepan.  Remove from heat.  Add currants; let soak 30 minutes.

Using a food processor fitted with a slicing disk, push Brussels sprouts through feed tube and slice.

Heat oil in a large deep skillet over medium-high heat.  Add chestnuts; sauté 2 minutes.  Using slotted spoon, transfer to a bowl.  Add Brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.  Add 1/2 cup water and butter; sauté until most of the liquid evaporates and the Brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.  Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes.  Season with salt and pepper.  Transfer to bowl and serve.

Roasted Potato Salad with Shaved Fennel and Salsa Verde

(recipe from finecooking.com)

2 lb. small red-skinned or Yukon Gold potatoes, washed and cut into 3/4-inch chunks
3 Tbsp. olive oil
salt and freshly ground pepper

1/2 cup chopped fresh flat-leaf parsley
1/4 cup olive oil
3 Tbsp. thinly sliced chives
3 Tbsp. drained, rinsed, and chopped capers
2 Tbsp. fresh orange juice
1 Tbsp. white wine vinegar
1 tsp. finely grated orange zest
1 tsp. chopped fresh thyme (I used a smaller amount of dried thyme)
1 medium shallot, finely chopped
1 medium clove garlic, finely chopped
Salt and freshly ground pepper
1 medium-small fennel bulb

Position a rack in the center of the oven and heat the oven to 450F.  Spread the potatoes on a heavy-duty rimmed baking sheet.  Drizzle with the olive oil, sprinkle with 1 tsp. salt and several grinds of pepper, and roll them around to evenly coat them with the oil.  Spread the potatoes in a single layer, preferably with a cut side down.  Roast until the potatoes are tender when pierced with a fork, 20 to 30 minutes.  The potatoes should be browned on the sides touching the pan.  Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl.

While the potatoes are roasting, in a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde.  Season with salt and pepper to taste.

Cut off the top and the bottom of the fennel.  Cut the fennel bulb in half from top to bottom, and again into quarters - remove the cores.  Lay each quarter on its cut surface and then slice crosswise as thinly as possible.

Add the salsa verde and shaved fennel to the bowl of roasted potatoes - they can be added while potatoes are still warm, or at room temperature.  Toss well, season with salt and pepper to taste, and serve.

Roasted Ratatouille Couscous

(recipe from The Washington Post)

Olive oil or non-stick cooking spray
1 medium eggplant (about 1 lb.), cut into 3/4- to 1-inch cubes
1 lb. zucchini, cut into 3/4- to 1-inch cubes
1 large red bell pepper, cored, seeded and cut into 1/2- to 3/4-inch squares
2 medium onions, cut into 1/2- to 3/4-inch dice
2 tomatoes, seeded and cut into 1/2- to 3/4-inch dice (I didn't seed my tomatoes)
1/3 cup plus 2 Tbsp. olive oil
salt and freshly ground pepper
2 cups uncooked couscous (I used brown rice)

Preheat the oven to 425F.  Lightly coat a large rimmed baking sheet with olive oil or spray.

In a large bowl, combine the eggplant, zucchini, bell pepper, onions and tomatoes.  Add 1/3 cup of the oil and salt and pepper to taste and toss the vegetables to coat.  Transfer to the prepared baking sheet, keeping the vegetables in one layer.

Roast until tender and just beginning to brown, 60 to 70 minutes (or less - keep an eye on them), stirring every 15 minutes and turning the pan midway through to ensure even cooking.  Transfer to a large serving bowl and set aside.

Prepare the couscous (or rice) according to package directions.  Add the cooked couscous and the remaining 2 Tbsp. oil to the roasted vegetables and stir to combine.  Adjust the seasonings to taste.  Serve warm or at room temperature.

Savoy Cabbage, Radicchio, and Apple Slaw

(recipe from Energy Times magazine)

1/2 head savoy cabbage, finely shredded (I used Napa cabbage)
1/2 head radicchio, finely shredded
1/2 red onion, thinly sliced
1 Granny Smith apple, cut into 1" pieces (I cut mine into thin strips)
1 tsp. rice vinegar
1/4 cup orange juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

Put the cabbage, radicchio, onion, and apple in a large bowl and toss together.

In a small bowl, whisk together the vinegar and orange juice.  Add the mayonnaise, and salt and pepper to taste, and whisk until well combined.  Pour over the cabbage mixture and toss until well coated.

Taste, adjust the seasonings, if necessary, and serve.  The slaw will keep, covered, in the refrigerator for up to a day.

(So simple and tasty!  I found the slaw kept for a few days in the fridge.)

Sweet Potato and Vegetable Tian

(recipe origin unknown)

1 red onion, cut vertically into sixths, sections separated
1 green pepper, cut into 1 1/2-inch chunks
12 oz. mushrooms, large ones quartered, medium ones halved
2 plum tomatoes, cored and cut into sixths
3 medium-large sweet potatoes, peeled, quartered lengthwise, and sliced 1/4-inch thick
4 garlic cloves, thinly sliced
2 tsp. chopped fresh rosemary, or 3/4 tsp. crumbled dried
1/2 tsp. salt
Generous seasoning of ground black pepper
1/3 cup olive oil

The topping:
3 slices bread
1 Tbsp. olive oil

Preheat the oven to 375F.  Combine all of the vegetables, garlic, and rosemary in a large mixing bowl.  Sprinkle with salt, pepper, and 1/3 cup oil and toss to coat thoroughly.

Drop the vegetables into a shallow 2 1/2-quart ovenproof casserole and press them down evenly.  Bake for 45 minutes.

To make the topping, break up the bread and make coarse crumbs in a food processor.  Scrape them into a small bowl and drizzle on the 1 Tbsp. olive oil.  Use your fingers to rub the oil evenly into the crumbs.

Remove the tian from the oven.  Sprinkle the crumbs all over the top.  Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender.  Let sit 10 minutes before serving.

(A nice roasted veggie combo.)

Frosted Green Beans with Sesame

(recipe from The Philadelphia Inquirer newspaper)

4 1/4 cups green beans, trimmed
2 Tbsp. butter (I just used olive oil)
2 scallions, thinly sliced
1 Tbsp. sesame seeds
Strained juice and grated rind of 1/2 lemon
Olive oil, for drizzling
Salt and pepper

Cook the beans in salted, boiling water for 10 minutes.  Drain and set aside.

Melt the butter in a pan, add the scallions and cook over low heat, stirring occasionally, for about 5 minutes until softened.

Stir in the lemon juice and rind.  Add the beans, season with salt and pepper, and simmer for two minutes.

Meanwhile, dry-fry the sesame seeds, stirring frequently for about 1 minute until they give off their aroma.  Remove from heat.

Transfer the bean mixture to a warm serving dish, sprinkle with the sesame seeds, and drizzle with olive oil.  Mix well and serve.

(Delightful, tangy flavor!)

Wild Mushroom and Spinach Stuffing

(recipe from Bon Appetit magazine)

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat.  Add diced wild mushrooms and sprinkle lightly with salt and pepper.  Saute until mushrooms are tender and beginning to brown, about 8 minutes.  Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat.  Add onions and celery.  Saute until vegetables are tender, about 12 minutes.  Add all herbs; sauté 1 minute longer.  Add spinach and toss until just wilted, about 1 minute.  Add vegetable mixture to bowl with mushrooms.  DO AHEAD: Can be made 1 day ahead.  Cool, cover, and chill.

Preheat oven to 350F.  Divide bread between 2 rimmed baking sheets.  Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.  Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish.  Stir vegetable mixture into bread.  Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth.  Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.  Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.  Let stand 10 minutes.

(Stuffing is always tasty, this one particularly with the mushrooms throughout.  I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out.  Thanksgiving 2015 - me alone and a whole bunch of stuffing!  Yum.)

Raw Cranberry Sauce

(recipe from Whole Foods Market)

1 orange, peeled
1 cup fresh or frozen cranberries
1 medium apple, quartered
5 pitted dates (or to taste)
1/3 cup pecans or walnuts
Zest of 1 orange

Place all ingredients in a food processor and pulse till chunky.

(So easy and delicious!  And healthy!)

Brussels Sprouts with Horseradish and Pomegranate Seeds

(recipe from Saveur magazine)

2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish

Heat oven broiler.  Cook sprouts in salted boiling water, 4 minutes.  Drain and transfer to an ice bath.  Drain, halve, and pat dry.  Toss with oil, paprika, salt, and pepper on a baking sheet.  Broil until caramelized, 8-10 minutes.  Toss with lemon zest and juice, and vinegar.  Garnish with pomegranate seeds and horseradish.

(So unique and tasty!  I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling.  The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)