Posts Tagged ‘veggies’

This is one of those dishes where the total is greater than the sum of its parts.  It’s so impossibly simple, I feel silly even offering a recipe.  But these roasted green beans are too good to miss.  Broiling them under high, direct heat imparts a toasty, almost french-fryesque flavor.  I hope you’ll give them a try.

roasted haricot verts 


Read Full Post »

This soup is all mine, and is pretty damn good, if I say so myself.


-2 c. soffrito (small-diced carrot, celery, onion)– about 2 lg. celery ribs, 2 medium carrots, 1/2 an onion
-olive oil for sauteeing
-2 bay leaves
-2 small cloves garlic
-1 tsp. Italian seasoning
-salt and pepper to taste
-dash seasoned salt
-32 oz. chicken broth
-lots of fresh chopped parsley
-dash of powdered bay leaf
-tsp. of minced rosemary and thyme
-3 cups fresh kale or curly endive, rinsed well and picked over

1.  In a large stock pot or Dutch oven, sautee the soffrito in a bit of olive oil. Reduce the heat and add the garlic, Italian seasoning and remaining spices, sautee just until fragrant—do not brown.

2.  Add the chicken stock and about 3 cups of water. Bring to a boil.

3. Make the meatballs:

-1 lb. mixed ground beef and veal (meatloaf mix also works)
-approx. 3/4 c. good unseasoned bread crumbs (I like Whole Foods fresh from the bakery)
-splash of milk– approx. 1/4 c.
-salt and pepper, to taste
-3 Tbsp. grated Parmesan or Romano cheese
-1 Tbsp. minced onion
-2 small cloves garlic, minced
-lots of chopped parsley
-bit of Mrs. Dash or seasoning blend
-lots of pepper and few pinches of salt
-1 tsp. Italian seasoning

 Form into nickel-sized meatballs by rolling in your palm and dropping gently into the barely simmering broth.

4.   Add the kale to the broth. Stir gently.

Then add:

-2 more med. carrots cut thick on the diagonal.

Simmer uncovered for at least an hour.

Serve over hot cooked pasta such as macaroni or tubettini.

Read Full Post »

This is so much more than the sum of its parts.

-1/2 lb. frozen (or fresh, blanched) Brussel sprouts or fresh (stemmed) asparagus
-2 lg. cloves garlic, peeled and quartered
-olive oil
-sea salt and fresh ground pepper
-1/2 tsp ground coriander (this is what really makes it)

1. Preheat oven to 500F.
2. Toss ingredients together, sprinkling with the seasoning.
3. Roast for 8-10 min until lightly golden and cooked through.

Read Full Post »