Sub Categories in Vegetables

Category of: Vegetables

Southwestern Sweet Potatoes with Chili Lime Dressing

April 25, 2012

My kind of salad, with sweet potatoes, black beans, corn and roasted poblanos combined for a nice spectrum of textures and flavours. I bought something similar at the Whole Foods store in Denver, Colorado and this is my version. I make this salad all year round and change it a little with every season. In the fall I may add pomegranates or even firm, ripe pears cut into little cubes for a touch of fruity... View Article

Artichokes

April 18, 2012

Artichoke is truly a spring treat. Available for only a short time in early spring (let’s forget the dehydrated specimen lingering in the produce section other times of the year), you have to watch for it and catch it when it’s in its prime. I always think of an artichoke as a mysterious vegetable. Round and plump, enclosed in a protective thorny armor it challenges you to get close and discover what’s inside. One of... View Article

Tomatoes

April 17, 2012

Ahhh, tomatoes.  Red and juicy, sweet and plump, tomatoes are the sine qua non of my kitchen. Asked to choose between cream or tomato sauce, tomatoes would lure me every time. Originally named Pomme d’Amour (Love Apple in French) tomatoes have had a love affair with culture and cuisine for thousands of years. They are believed to have originated in Mexico and were taken back to Europe on the explorers ships around the 1500’s. Italy... View Article

Asparagus

April 14, 2012

Asparagus – spring One of the sure sign of spring is beautiful, crisp and green asparagus popping up at the farmers markets. It’s true that you can get asparagus almost all year but there is nothing like farmer’s market asparagus in season. Asparagus is a branch of the lily family. It is planted deep in the ground and has a short growing season limited to a couple of months, barely. Asparagus is planted in trenches... View Article

Roasted Delicata Squash and Chestnuts with Lemon Sauce

April 13, 2012

This is a delicious but less familiar winter squash. If you haven’t tried it I suggest that you do. It is easy to handle, cook relatively fast because it is smaller and the rind softens as it cooks and becomes an edible part of the squash, unlike any other. For this dish I combine the roasted squash with roasted chestnuts and parsnips. The deep flavours were similar and complimentary. I drizzled over a wonderful little... View Article

Roasted Baby Carrots and Parsnips

April 13, 2012

A match in flavour, colour and texture, carrots and parsnips are a treat to cook together. I leave the carrots whole and then cut the parsnips to match. Try and match the shape and size of the vegetables so they cook at the same time. If you don’t have baby carrot use regular carrots and cut them in half lengthwise, keeping some of the green tops if possible. I especially like to roast them as... View Article

Skillet Cabbage, Kale, Broccolini and Corn

April 13, 2012

Vegetables are so fun to cook. Most of us cook and serve them on their open but mingling them can produce a fun unexpected and delicious combination of textures and flavours. Cabbage can be combined with potatoes, grains and other vegetables. It is a part of almost every international cuisine and is good flavoured with Mediterranean, Asian or eastern European flavours. I slightly undercook the cabbage and kale because I like to retain their colour... View Article

Potatoes and Tomatoes Gratin

April 3, 2012

Thin layers of starchy potatoes are baked with a layer of sliced tomatoes in the middle. I sprinkle some grated cheese a couple of times as I layer the vegetables and finish with a cup of cream poured over the whole thing. The starchy potatoes absorb the cream and the tomatoes in the middle provide another layer of flavour and texture. I slice the potatoes on a mandolin type gadget (see Kitchen Gear tab), so... View Article

Roasted Butternut Squash

April 2, 2012

Squashes are beautiful fall and winter vegetables (see my entry under What’s in Season)and butternut squash is one of my favourites. It has a natural sweetness that is enhance by a bit of brown sugar that softly caramelizes on its flesh. When I roast big chunks of the squash I don’t bother peeling it. The skin cooks and softens as it roasts and is perfectly good to eat. It also provides a nice ribbon that... View Article

Lentils, Potatoes and Kale with Goat Cheese

April 2, 2012

A nice way of combining vegetables to create a complete meal or a substantial side dish. The potatoes and onion are sautéed until crisp and then the kale is added with a bit of stock and cooked until the kale is just wilted. I then add some cooked lentils and continue cooking just until flavours are merged and liquids are absorbed. Serve the dish immediately as the kale will lose it bright green colour if... View Article

Guide to Winter Squash Varieties

February 4, 2012

Winter squash is one term that covers a variety of specimen belonging to the winter squash family. They come in many shapes and sizes but what they have in common is a thicker shell and meaty interior. All of them have large seeds nestled in their interior and these seeds, when toasted and lightly salted, can be a flavourful addition to salads and other food. When choosing winter squash look for a firm exterior that... View Article