Vegetables

Tony's Fantastic Beef Stew

This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).

The Best Cooked Beets

This is from Laurel's Kitchen, and it's SO tasty, even if you don't have all the ingredients, or any herbs.

12-15 tiny beet, tops and all
OR
6 medium beets, sliced 1/4 inch thick
2 T. olive oil
juice of 1 lemon
1 scallion, chopped
1/2 tsp. dill weed
1/2 tsp. tarragon
1/2 tsp. salt
a squeeze of garlic

Wash beets well and remove inedible parts, leaving them whole and keeping the skin and leaves.

Really Tasty Spring Vegetable Soup

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

French Lentil Salad for a Crowd

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

Wanice's Exotic Indian-Spiced Turnips

These are very tasty, and a nice way to eat more local roots in the dead of deep dark winter.

1/3 cup or so of ghee
2 large onions, diced
1 tsp. salt
1 heaping tsp. turmeric
2 heaping tsp. coriender (ground)
4 medium turnips, sliced thin

Saute the onion and salt in ghee (use a wide cast-iron skillet with lid). Add spices, and stir thoroughly for 30 seconds or so. Add turnips, and stir to coat.

"Frickin' Tasty" Creamy Vegetable Soup

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender (it's fine if you only have one type of vegetable, like cauliflower - it will still taste delicious); 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

Spaghetti Squash with Sausage

2 uncooked sausages, crumbled http://www.lifeisapalindrome.com/recipes/homemade-sausage
1 medium spaghetti squash, cooked (pierce with a fork several times, bake at 375f for 1.5 hours, flipping the squash halfway through. Then, cut in half, remove seeds and discard, and scrape all the "spaghetti" out).

Brown the sausage, and then add the "spaghetti." Cook, stirring frequently and seasoning with salt and pepper to taste.

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