Delicious strategies to borrow, whether you’re flirting with vegan cooking or just need fresh ideas for a meal
October 12, 2011
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Roasted Cauliflower and Shallots with Chard and Dukkah
The secret ingredient in this recipe, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Dillon likes to serve the roasted vegetables as a side dish, but in more generous portions it serves 4 as a main.
Mashed potatoes and parsnips with crisp root vegetable strips
No need to toss those peels in the compost. Roast them with sage leaves and little oil, and you've got a crisp and ingenious topping. In the mash, the coconut spread brings out the parsnips' sweetness.