Category Archives: Vegetables By Themselves

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

Grilled Kale Salad with Ricotta and Plums

I have been having a bit of a love affair with this salad this summer.We met casually, in a friend’s back yard.  I couldn’t stay away from it, and then I couldn’t stop thinking about it.  Our friends came to the Dinner in White and I casually mentioned that they might bring this salad, you know, if they wanted.  They did.  I sat next to it at the table.

It’s been on my mind ever since. Today, by some stroke of luck, J was working from home, the baby was napping, and the older girls weren’t home yet.  We took full advantage of that rare quiet moment together.  By grilling a bunch of curly kale and having this salad for lunch.

I’m sorry I’ve kept it from you for so long, but it’s not too late.  Clear your calendar of any other rendezvous you’ve planned.  You too will fall in love with this salad this weekend. Continue reading

How to Caramelize Onions

Or maybe I should have titled this post, “How to Caramelize Onions and Why You Don’t Usually Have To.”  Because nine times out of ten, when you want your onions soft and sweet, you can just cook ’em like crazy over high heat and end up with a sweet, jammy mess that will do the trick nicely.  There, I just saved you hours of standing over a hot stove.  Now you have time to read a good book.  You’re welcome.

But, ok, sometimes you want the real thing.  You want a more refined result, a whisper-soft bowl of yielding allium nectar.  Caramelizing onions is transformative, like grilling broccoli or roasting cauliflower or shaving raw brussels sprouts for a salad.  And once you make your first batch and see how little hands-on time it takes, there will be nothing to stop you from making the occasional batch to add to eggs and soups and fancy little toasts and all manner of things.

Make a big batch while you’re at it, of course, and freeze leftover caramelized onions for an easy flavor boost another day. Continue reading

Grilled Broccoli

Welcome to Emmy Cooks!  You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August).  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 own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

I’m starting to feel rushed now that summer’s days are numbered.  I never told you about my favorite summer cocktails!  We haven’t even talked yet about whether to drench tomatoes in brown butter!  We’ve hardly grilled together at all, except for a lonely piece of fish and those eggplants.  Tune in next summer, friends, because some of those may have to wait.

But this broccoli can’t wait.  Besides, broccoli is a vegetable that will come along right into fall with us.  And once you taste this grilled broccoli, you’ll be firing up the grill every chance you get, even after summer’s gone. Continue reading

Spicy Pickled Peppers

While we’re enjoying September’s fine harvest of assorted spicy peppers, why not preserve a few to enjoy when the season is over?

Honestly, my standard method for preserving peppers (of any kind) is to slice or chop them, pile them into a freezer bag, and put them in the freezer.  But you don’t need a recipe for that, do you?

You don’t need much of a recipe for this, either, but I always like to pickle a jar or two of mildly spicy peppers to enjoy in the fall.  This a a quick refrigerator pickle, which takes little time beyond slicing the peppers and simmering a simple brine for five minutes.  The investment will pay off many times over, since it only takes a few of these pickled pepper rings to spice up any meal. Continue reading

Roasted Cauliflower and Chickpea Salad

Although our Dinner in White has come and gone, this salad endures.  And no, by that I don’t mean that I have week-old leftovers in my fridge.  (I mean, I might, but let’s not speak of that.)  I mean that I already had to make this salad again, and I am looking forward to having it on our table often throughout the winter.  Along with that smoky cauliflower frittata, of course, and the cheddar and dijon cauliflower soup and that whole roasted cauliflower and…I might almost be looking forward to fall.

Unlike most of the recipes I post here, let me warn you, this one takes an hour.  An hour!  But it’s mostly hands-off time in the oven, and it’s worth it.  The cauliflower emerges limp and tender, the chickpeas crisp-edged and meaty.  The pine nuts add crunch and the raisins sweetness and the whole thing will leave you actually happy that it’s cool enough to turn your oven on for an hour.  We most recently ate this dish with a grated carrot salad, baked orzo with tomatoes, and a piece of grilled fish.  It was certainly a feast befitting the harvest season. Continue reading

How to Cook Chickpeas

Last night it rained, an honest, garden-soaking, puddle-making rain.  It hadn’t rained in 48 days.  (Seattle’s record dry spell, set in 1951, was 51 days.)  On the way out the door this morning, wrapped in coats against the newly-brisk air, my four-year-old cheerfully sang out our family’s frequent admonishment to her toddling little sister: “No boots, no puddles!”  It suddenly felt like fall.

It’s as good a day as any to put on a pot of beans. Continue reading