Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Favorite, Classic Salad + My Great Aunt Rene's Dinner Party Chicken & 10 Vegetable Side Dishes To Make Right Now
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Friends, hello, how are you? Tired of winter? Same. Tired of roasted vegetables? Same. Tired of being cold? Same. Alas. This time of the year has to arrive at some point, and it seems to be now. This week, after mistakenly buying blood oranges at the market, I made a vinaigrette, which immediately inspired me to make a favorite, classic salad — beets with goat cheese and walnuts — which takes so nicely to a citrusy dressing. I used golden beets, which looked better than the red ones on that particular day, and I salt-roasted them for about 1.5 hours (until the beets felt knife-tender). If you've never salt-roasted beets, it's simple: sprinkle a layer of kosher salt in a shallow dish, nestle in your beets, cover tightly with foil, then roast @425F until done. I've been cooking beets this way since learning the technique from the chef of a cafe I worked at many years ago in California. I was shocked the first time I tried the salt-bed method because, unlike steam-roasting or boiling, barely an ounce of liquid leeches from the beets as they cook. I've always thought the beets tasted better this way, too, and I have to assume it better preserves their nutrients as well. Should you be looking for a bright, wintry, hearty, and delicious salad, I can't recommend this one enough. It's a classic for a reason — I find it hard to stop eating. Hope you do, too.
PS: If you bought mango chutney for those turkey burgers, here's another use for it: My Great Aunt Rene's Baked Honey-Mustard Chicken, which my extended family has made and loved for decades. It is very simple to assemble, bakes for 1.25 hours, falls off the bone upon removal from the oven, and couldn't be more delicious. I made it last night for dinner, and everyone raved. Incidentally, Great Aunt Rene is sister to Great Aunt Phyllis of salad dressing fame. Review of the Week
Cauliflower Couscous Salad with Almonds, Herbs, and Cherries ⭐️⭐️⭐️⭐️⭐️ "I just made this recipe for lunch, and we are thrilled! It is so refreshing and filling. I used cranberries, toasted walnuts instead of almonds, and ground coriander instead of sumac. I didn’t have mint or chile, so I left them out, but I know they would have added even more flavor. Overall, this recipe is a masterpiece!" — Mary 10 Vegetable Side Dishes to Make Right NowBroiled Broccoli with Sesame Scallion Sizzle (so fast and tasty, great aside this tofu)
Cauliflower Steaks with Walnut-Caper Salsa (This can be a main course, too.)
Roasted Cauliflower Florets with Garlic and Parmesan
Charred Broccoli Salad with Almonds & Cheddar
Twice-Roasted Carrots with Honey and Almonds
Roasted Broccoli Steaks with Olives and Bread Crumbs (This can be a main course, too.)
Roasted Vegetables with Tahini, Lemon & Za'atar
Crispy Homemade Oven Fries (family fave!)
In Case You Missed It:Miraculously Delicious Turkey Burgers (So many of you are making and loving this one!)
Blood Orange VinaigretteIn Friday's pizza newsletter, I wrote about a new vinaigrette I've been making thanks to mistakingly buying half a dozen blood oranges. Get the recipe here:
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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