Root vegetables have a bum rap. They are considered boring and time-consuming to prepare. Nothing could be further from the truth. This sauté of vegetables takes 10 minutes to cook and looks as beautiful on the plate as it is delicious to eat. Vary the seasonings if you like, the shredded vegetables are amenable to experimentation. Andrea Chesman taught this recipe in a class all about root vegetables.
This recipe came from our Mosaic of Flavor class taught by Suhad Murad, an Iraqi refugee now living in Vermont. In Iraq, Biryani is a festive food, cooked on Sundays and for special occasions. Luckily, it's also reasonably easy to prepare.
This stew is delicious served over rice or couscous. Substitute collard greens or kale for the spinach, or add tofu or cooked chicken to make it even heartier. Looking for more spice? Harissa sauce is authentically North African, but sriracha also works with these flavors.
For an appetizer course, drizzle slightly-thinned lingonberry preserves or cranberry sauce over the platter of meatballs and skewer each with a toothpick. Traditionally served with mashed potatoes or over egg noodles, Swedish meatballs pair nicely with a tart side dish like vinegar braised red cabbage or a sweet and sour cucumber salad. The uncooked meatballs can be frozen for up to 3 months.
Pan-fry or bake prosciutto until crisp and crumble it over the salad or top with toasted walnuts or pine nuts. Use a combination of red and green pears to make a festive holiday plate or add some thinly-sliced Belgian endive or radicchio to the lettuce mix for crunch and color. Try Asian pears for milder crispy sweetness.
Add a sweet or spicy prepared chutney along with the yogurt sauce for dipping. Serve with a side of curry-seasoned chickpea salad or basmati rice pilaf for a light meal, accompanied by pappadam or naan. Broil the shrimp on a foil-lined baking sheet for about 5 minutes if a grill is not available.
This delectable tart is gluten-free, made with King Arthur Flour's gluten-free flour blend. The chocolate crust gives a new spin to pumpkin pie!
Enjoy this Brazilian-inspired dish as soup or stew, served with rice. If you want to try a different protein, shrimp and chicken are used in the classic versions.