Category Archives: Vegetables By Themselves

Roasted Brussels Sprouts

“Eat your vegetables.”

Those words get such a bad rap.  I’d like you to let go, right now, of the nasal, nagging tone you associate with this phrase.  Imagine instead, if you will, the swelling of a great horn section, Rockettes high-kicking, and this ecstatic song:

“Eat your vegetables!”

Isn’t that better?  Hopefully it will be just as easy for you to part with any lukewarm thoughts you’ve ever had about Brussels Sprouts.  Because once you’ve roasted them, you’ll never want them any other way.  (Well, except maybe raw in this awesome salad.)  Roasting does this special thing to Brussels sprouts where the outer leaves get crisp and salty and the inside becomes sweet and nutty, and all it takes to reach Brussels sprout perfection is is one simple secret….

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Kale Salad with Miso-Roasted Winter Squash

After nearly a year of daily posts, usually dashed off in the moments before midnight, I took a day off yesterday.  It was for a good reason, one that many of you will remember or understand: after a few sleepless nights in a row, I fell asleep snuggling my one-year-old at 7 p.m.  A rare indulgence.  Delicious.

And so today I really should be giving you some menu suggestions for the week, which I skipped over yesterday, but I can’t focus on that right now (see below).  Because Allison told me to make this salad tonight, and it was so good that I have to tell you.  Right now.  Even though it’s hours past my new 7:00 bedtime. Continue reading

Delicata Squash Rings

 

Like you, I will be roasting squash all winter long.  But every once in a while, I like to change it up a little…and cook my winter squash in a pan instead.  Delicata squash is perfect for this because it slices easily into rings, and the edible rind makes the dish both easy and attractive. Continue reading

Green Spinach Soup

What more do you need to know?  It’s a velvety, lightly lemony spinach soup.  A nearly-effortless soup.  A 15-minutes-to-the-table soup.  A vegan soup.  A painless way to drink your veggies.  And a green, green, green, green soup. Continue reading

Green Olive and Celery Salad

Welcome to Emmy Cooks!  You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Here’s a funny little thing, while we’re eating bits and bobs this week.  Not quite a salad, not quite a relish, full of flavor and crunch and brine and pop.

I found it via Lottie + Doof, where Tim says he found it in a Sicilian cookbook.  It’s kind of weird.  Whatever.  It’s great.We scooped spoonfuls onto the baguette rounds we ate alongside our shakshuka the other day.  I had a little pile of it beside my sandwich.  I daresay it could go right into a sandwich of the right sort quite happily.  Or serve it as part of an antipasto spread, of course.  Or just with a fork. Continue reading

Roasted Rainbow Carrots

And then today, suddenly, it was unmistakeably fall.

The leaves turned overnight, reds and bright yellows and flame orange.  The temperature dropped ten degrees.  The morning started grey before the autumn sun came flooding through the clouds.  And then there was the smell of the apples.

A day like today is a good day to turn on the oven.  And many more such days are coming.  I turned on the oven.  I roasted a bunch of carrots.  This is an impressive way to treat rainbow carrots, although of course you can use the plain orange variety too.  Roasting concentrates the carrots’ sweetness, and if you time it right the tops and tails will crisp up nicely.  Continue reading

Greens with Lemon, Dill, and Feta

Welcome to Emmy Cooks!  You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Some days, maybe most days, simpler is better.

I had a plan to make this week’s greens into a tart of some sort, or maybe spanakopita, or at least green tartines.  But those things take time, and some days I don’t have time.  I piled all my greens into a pan to wilt, then chopped and dressed them with olive oil, lemon juice, dill, and a sprinkle of feta cheese.  It was better than good enough. Continue reading