Plow to Porch Recipe Archives

2007-10-04T18:52:00.000-07:00

November 2007

Farfalle with Sausage, Cannellini Beans, and Kale

Total time: 35 minutes

Ingredients:
8 ounces uncooked farfalle (bow tie pasta)
1/4 cup oil-packed sundried tomatoes
1 1/2 cups chopped onion
8 ounces hot turkey Italian sausage
6 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper
1 (14-ounce) can fat free, less sodium chicken broth
16 ounces fresh kale, chopped
1 (15 ounce) can cannellini beans, rinsed and drained
1 ounce shaved Parmesan cheese (about 1/4 cup)

Preparation:
1) cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
2)Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons of oil;slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomatoe oil, onion and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan.Stir in Kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved cooking liquid, and beans. Serve topped with cheese.

6 servings

Cooking Light Nov 2007
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Curried Pumpkin Soup

Ingredients:
6 cups canned or 4 pounds cooked pumpkin or full bodied squash (hubbard, hokaido), finely mashed
3 cups milk
3 cups chicken broth
4 TBS. butter
4 TBS. Flour
4 TBS. brown sugar
2 TBS. mild curry paste or powder
Fresh ground pepper and salt to taste
1 TBS. ground cinnamon
1 1/2 cups heavy cream
1/2 cup of each sunflower seeds, cashews and pistachios

Preparation:
Place pumpkin in scalded milk and chicken broth.
Mix until like paste and add butter and flour.
Add brown sugar, curry, salt and pepper, cinnamon, and heavy cream.
Heat, but do not boil.
Toast nuts over medium flame.

Mix with heated soup. Garnish with toasted nuts.

Serves 12-fun to serve in small hollowed-out pumpkins.

Pam Plesons
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October 2007

Middle Eastern Tomato Salad

(4-6 servings, Massoud's recipe)
All amounts are approximate-use more or less of some ingredients, depending on your own preferences.

1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice ….salt & pepper to taste

Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.)

When all ingredients are chopped combine in a mixing bowl. Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately. (you can easily add bulgur wheat for a fine tasting tabouleh)
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Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/ShallotVinaigrette

2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted

Preheat oven to 375 degrees.
Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

recipe c/o New Roots Organics
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Baby Bok Choy with Braised Shiitake Sauce

8 servings

10 large dried shiitake mushrooms
(about 1 ½ ounces)
Fresh can be used as well

3 Tbsp vegetable oil, divided
8 baby bok choy halved lengthwise

1 tsp tapioca starch or corn starch
1 Tbsp water
1 large garlic clove, minced
1 cup low salt chicken broth
I Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp Asian sesame oil

1 tsp sugar
1 1-inch piece of fresh ginger, peeled,
cut into very thin matchstick-size strips
(about 2 Tbsp)

Pour enough hot water over shiitakes to cover;
Let soak until soft, 45 minutes. Drain; squeeze
to remove excess water. Cut off stems, discard.
Thinly slice caps.

Bring large pot of salted water to a boil. Add
2 Tbsp oil, then bok choy; cook just until wilted,
30 seconds. Drain. Transfer to a platter; cover.

Whisk 1 tsp tapioca starch and 1 Tbsp water in
a bowl. Heat 1 Tbsp oil in a small skillet over
medium-high heat. Add garlic; stir 30 seconds.
Add shiitakes; stir 1 minute. Reduce heat to
medium; add broth and next 4 ingredients. Whisk
in tapioca mixture; cook until the sauce thickens,
about 30 seconds. Season with salt and pepper. Pour
over bok choy; scatter ginger over the top.

recipe c/o Katie Schell
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Ginger Carrots

Gingered carrots are baked with butter, lemon juice and ginger.

INGREDIENTS:
6 carrots, pared and cut into 1/2-inch slices
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 tablespoons butter

PREPARATION:
Place carrots in a buttered 1-quart casserole.
Mix lemon juice with salt, ginger, and pepper;
pour over carrots then dot with butter.
Cover and bake at 400° for 1 hour, or until carrots
are tender.

Serves 4.

c/o Diana Rattray
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Bok Choy with Ginger Vinaigrette

INGREDIENTS:
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated

PREPARATION:
Separate bok choy leaves and rinse under cold water to clean.
Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well.
After bok choy is steamed you have two options:
Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
or
Plunge steamed bok choy into cold water to crisp it back up.
Drain and cool.
Then chop and pour ginger vinaigrette over.

Makes 4 - 1 cup servings

c/0 Nancy Borg
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Avocado Cilantro Soup

INGREDIENTS:
8 med Scallions
1/2 cup Fresh Cilantro Leaves
2 Cloves Garlic
4 oz Pared Avocado
1 1/2 cup Plain Nonfat Yogurt
1/2 cup Skim Buttermilk
2 TBsp Lime Juice
1/2 tsp Curry Powder
1/8 tsp Ground Red Pepper

PREPARATION:
In a food processor, combine scallions, cilantro and
garlic; process until finely chopped. Add avocado;
process until smooth. Add yogurt, buttermilk. 1/4 cup
water, lime juice, curry powder and red pepper to food
processor; process until smooth. Cover and
refrigerate at least 1 hour, until well chilled.

4 servings

c/o Master Chef

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September 2007

Brie & Mango Quesadillas

3 tablespoons butter
1 mango, thinly sliced
1/3 - 1/2 lb. sliced Brie cheese
4 flour tortillas
cumin to taste
avocado for garnish
cilantro for garnish

Yields 16-20 appetizer servings

Melt butter in a large skillet.
Layer mango, Brie on one half of one side of each tortilla.
Fold over tortilla.
Saute in pan until cheese is melted and tortilla is golden brown.
Sprinkle outside of tortilla with cumin while browning.
Garnish with avocado slices and cilantro.
Cut tortilla into 4-6 slices.
Serve warm.

c/o Pam Plesons
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Orzo with Feta, Green Beans, and Tomatoes

10 ounces green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3-4 Roma tomatoes
2-3 tablespoons olive oil
1 tablespoon white-wine vinegar or freshly squeezed lemon juice
1 tablespoon chopped fresh basil leaves
1 cup crumbled feta (about 6 ounces)

Fill a 4-quart sauce pan three fourths full with salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter tomatoes and cut lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces.

In a large skillet cook onion and garlic in olive oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.

Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in sauce pan to a boil.

Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, basil, feta, and salt and pepper to taste, tossing to combine well.

(makes 2 servings)

New Roots Organics
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Beets with Caramelized Onions and Feta

2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
1 bunch beets, washed, peeled and sliced into ¼ inch thick rounds
3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Steam the beets until tender when pierced with a fork, about 20 minutes.
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes.

Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

New Roots Organics
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Zucchini Tomato w/Basil Cream Sauce

3 oz mild feta cheese
1/4 cup sour cream
2 tablespoons water
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh basil
2 medium zucchini (1 lb total)
3/4 lb cherry tomatoes sliced
1/4 teaspoon salt

You can grill or bake the zucchini and tomatoes…. 350 degrees for the oven (7-10 min.) or moderate heat on the grill ( 5-6 min.).
Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined. Thinly slice zucchini lengthwise (1/8 inch thick) Toss zucchini and with quartered tomatoes in a large bowl with salt and remaining tablespoon oil. Grill vegetables or bake vegies in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 5-6 minutes total per batch. A bit longer in the oven. Serve with sauce.

Yields 4 first course servings
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Judi’s Apple Craisin Salad
Taken from Gopher Farms Recipe

Combine the following in a large salad bowl:
1 bag of spring mix salad
1 chopped apple
1 handful of dried cranberries
1 handful of chopped toasted pecans
When ready to serve, toss with the following salad dressing to taste:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp honey
2 tsp dijon mustard
(Judi’s mother-in-law likes to sprinkle a little Feta cheese on top
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July 2007

Bruschetta with Peach Salsa and Melted Brie

Ingredients:

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 (8-ounce) French bread baguette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces
Preparation:

Preheat broiler.

Combine first 7 ingredients; set aside.
Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.
Yield:
12 servings (serving size: 2 topped bread slices)

Jaime Harder, Cooking Light, JULY 2007
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Caramelized Onion, Swiss Chard, and Fontina Cheese Strata

Ingredients:

Cooking spray
3 cups thinly sliced Vidalia or other sweet onion
8 cups coarsely chopped Swiss chard (about 1 pound)
1/2 teaspoon salt, divided
1 1/3 cups fat-free milk
1 cup egg substitute
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Dash of ground nutmeg
12 ounces French bread, cut into (1/2-inch) cubes (about 10 cups)
3/4 cup drained, crumbled water-packed firm tofu
1 cup (4 ounces) shredded fontina cheese
Preparation:

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 12 minutes or until browned, stirring frequently. Add chard; cook 5 minutes or until chard wilts, stirring frequently. Remove from heat; stir in 1/4 teaspoon salt. Cool.
Combine remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through bread) in a large bowl; toss well to coat. Place half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with tofu, half of chard mixture, and 1/2 cup cheese. Top evenly with remaining bread mixture, remaining chard mixture, and remaining 1/2 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove strata from refrigerator; let stand at room temperature 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving.
Yield:
8 servings
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Berry Cornmeal Upside Down Cake

2 to 2 1/2 cups fresh blueberries,raspberries, and/or blackberries
1 1/3 cups all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. finely snipped fresh basil
2 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil
Fresh Basil and/or mint (optional)

1. Preheat oven to 350 degrees F. Grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.
2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 min. Run knife around edge of the pan to loosen sides. Invert. Remove parchment. Top with remaining berries, basil and mint. Makes 10 serving
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Kale, Butternut, Pancetta Saute

3 tablespoons olive oil
1 (1-lb) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped 4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 oz), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 lb kale, stems and center ribs discarded and leaves coarsely chopped (9 cups)
1/4 cup water
4 tablespoons unsalted butter, melted
1 oz finely grated Parmigiano-Reggiano (1/2 cup.sprinkle cheese on top,)
Saute and simmer on low heat until carmelized.

Gourmet, October 2004
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Panzanella (our favorite ripe tomato recipe)

7 Tbls. olive oil
2 Tbls. butter
2 cloves coarsely chopped garlic
1 12” length baguette
2 Tbls. Balsamic vinegar
2 tsp. Kosher salt
¼ tsp. ground pepper
3 lbs. assorted ripe tomato
½ c. basil leaves, torn or cut into ribbons.

Preheat oven to 350, combine 2 Tbls. olive oil, butter and garlic. Stir until butter melts- 2 min. Cut bread into ½” cubes, put into 10 x 15” pan. Pour oil mixture over bread and mix well. Bake until golden, approx. 10-15 min. Remove and let cool.
In a bowl, mix remaining olive oil, vinegar, salt and pepper. Stir in tomatoes and bread cubes. Serve at room temp. garnished with basil.
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Best Zucchini Bread Ever!
Recipe makes 2 - 8x4 inch loaves
INGREDIENTS:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
DIRECTIONS:
1.Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2.In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3.Bake for 60 to 70 minutes, or until done.

allrecipes.com
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Baked Parmesan Zucchini
4 servings
This is one of my kids’ favorites. They really will eat zucchini. Fast, easy and delicious.

INGREDIANTS:

4 fresh washed zucchini
Approximately ¼ stick softened butter
1 1/2 cups shredded parmesan cheese

DIRECTIONS:

1.Preheat oven to 400 degrees.
2.Cut off the ends of the zucchini and slice each lengthwise into halves. Do not peel.
3.Place the long halves, rounded side down, in a lightly greased baking pan.
4.Spread a thin layer of butter on each flat side and sprinkle with shredded parmesan cheese to cover.
5.Bake at 400 degrees for approximately 20-25 minutes or until the tops are golden brown.
6.Remove from oven. Let cool slightly and serve.
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Perfect Buttered Green Cabbage
4 Servings
I know it doesn’t sound true, but my daughter goes crazy over this super simple recipe for green cabbage. Give it a try.

INGREDIANTS:

1 green cabbage
¼ stick salted butter-melted
dash of sea salt

DIRECTIONS:

1.Rinse the cabbage under cold running water and remove the tough outer leaves.
2.Cut the cabbage into quarters and remove the hard core.
3.Place the large quarters into a microwave safe dish with a lid.
4.Cover the bottom of the dish with water…just enough to cover the bottom.
5.Place top on dish and microwave for 10-12 minutes depending on how firm you like your cabbage.
6.Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size.
7.Drizzle melted butter over the cabbage.
8.Lightly salt with sea salt.
9.Lightly pepper.
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June 2007

Peach Strawberry Cobbler with Buttery Lemon Crust

The topping spreads as it bakes, forming a crispcookie-like layer.

Serves 6

For fruit
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch
For topping
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
Vanilla ice cream

Make fruit:Preheat oven to 375°F.Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.Make topping:Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

Bon Appétit July 1999
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Penne with Goat Cheese and Ruby Chard

Chard and goat cheese always go well together. In this dish, the slightly bitter taste of the chard and the creamy goat cheese melting into make it a superb pasta sauce. The pine nuts add an essential crunch to the texture

1 large bunch chard
2 large shallots, chopped
2 Tbs olive oil
Salt to taste
1-2 Tbs balsamic vinegar (or 2 tsp Red Wine vinegar)
5 oz creamy white goat cheese
¾ cup pine nuts
1 lb penne noodles
½ cup white wine

Wash the chard thoroughly, cut off and discard the thick stems, and chop the leaves and thin inner stems coarsely.
Sauté the chopped shallots in the olive oil and butter until they are soft and beginning to color. Add the chard and toss it together with the onions until it wilts.
Continue cooking, stirring occasionally, for a few minutes, until the chard is tender.
Toss the chard with a tiny bit of salt and the vinegar.
Crumble the goat cheese and set aside.
Lightly toast the pine nuts, stirring them in a small skillet over medium heat until they begin to turn golden and fill the air with fragrance.Boil the penne in several quarts of salted water until it is al dente.
Just before its ready, bring the chard back to high heat and add the white wine.
Drain the pasta.
Add the crumbled cheese to the hot chard mixture, along with the pasta, and mix it all together well. Serve at once on warmed plates, and sprinkle each serving with pine nuts.

Source: The New Vegetarian Epicure, by Anna Thomas
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Warm Summer Vegetable Salad with Brown Butter Dressing

4 Servings

2 small leeks, white and tender green parts only, halved and washed
1/2 lb. green beans
4 cups baby arugula (2 ounces)
2 1/2 tablespoons unsalted butter
1/4 cup Moscatel or white balsamic vinegar
1/4 cup thinly sliced red onion
16 small radishes, quartered
salt and freshly ground pepper
1/4 cup small or torn mint leaves

Bring a medium saucepan of salted water to a boil. Add the leeks, cover and simmer over low heat until tender, about 10 minutes. Using a slotted spoon, transfer the leeks to paper towels to drain. Cut the leeks lengthwise into long thins strands.
Add the beans to the saucepan. Cook until just tender, 4 minutes. Drain and pat dry.
Put the arugula in a large bowl. In a large skillet, heat the butter and cook over moderately high heat until richly browned, about 2 minutes. Add the leeks, green beans, vinegar, red onion and radishes and toss until warmed. sppon the vegetables and butter dressing over the arugula, toss well and season with salt and pepper. Arrange the salad on 4 plates, garnish with the mint leaves and serve.

Source: Gabriel Rucker, Food and Wine, July 2007.

Cooking Light, JULY 2007

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Broccoli with Sun Dried Tomatoes and Pine Nuts

1 head of broccoli
3 tablespoons balsamic vinegar
1 small garlic clove, finely chopped
5 tablespoons extra virgin olive oil
Salt and Pepper
2 sun-dried tomatoes packed in oil, drained and thinly sliced
1 tablespoon pine-nuts, toasted
Champagne vinegar

Cut the broccoli tops into florets about 1 ½ inches long. Peel the broccoli stems, cut in half lengthwise, and slice ½ inch thick on a diagonal.
In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, ½ teaspoon salt.
Steam the broccoli stems for about 3 minutes, adding the florets for the last minute. The broccoli should be bright green and slightly crisp. Put into colander, rinse under cold water, and drain thoroughly.
Toss the broccoli with the sun-dried tomatoes, pine nuts, and
vinaigrette.
Add salt and pepper to taste and a splash of Champagne vinegar to heighten the flavor.
(Don’t worry if you don’t have Champagne vinegar, it’s still really good without it!)

New Roots Organics
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Indian Spiced Cauliflower and Potatoes

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb waxy potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 Tbsp. oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes. Serve with lemon wedges roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then
stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes. Serve with lemon wedges.

Gourmet, February 2004

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