Orzo with Roasted Vegetables

I made this dish for a ladies’ pot luck luncheon I attended. Roasting the vegetables enhances the flavors, and it’s so easy to just throw in the oven while you prepare the rest. The feta is a nice complimentary flavor against the roasted veggies, and the pignolis offer a subtle crunchy texture. This is a great dish for a crowd or even a picnic, since it’s best served at room temperature.

Source: Orzo with Roasted Vegetables, Barefoot Contessa Parties!

Ingredients

1 small eggplant, peeled and ¾-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

⅓ cup good olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ pound orzo or rice-shaped pasta

For the dressing:

⅓ cup freshly squeezed lemon juice (2 lemons)

⅓ cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

¼ cup pignolis (pine nuts), toasted

¾ pound good feta, ½-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Stovetop Macaroni and Cheese

Who doesn’t just love macaroni and cheese? Mac and cheese is perhaps the ultimate of all comfort foods, and everyone has their favorite, whether it’s the recipe that mom used to make or the one from the blue box. For me, mac and cheese is certainly a splurge and not on my usual diet.

This recipe is a pretty easy method to make. No baking involved at all. I substituted cavatappi pasta for the elbow macaroni. If you use purchased bread crumbs as I did (I used panko), there is no need to sauté them in butter. Use a nice sharp cheddar or substitute any other favorite cheese that melts evenly. Then, simply indulge and enjoy!

Source: Stovetop Macaroni and Cheese, Bride & Groom First and Forever Cookbook

Ingredients

Bread crumbs

½ tablespoon unsalted butter

½ cup fresh bread crumbs

Pinch of kosher salt

Macaroni and cheese

1 egg

¾ cup evaporated milk

1 teaspoon dijon mustard

¼ teaspoon kosher salt, plus more as needed

Freshly ground black pepper

Dash of hot red pepper sauce

4 ounces (1 cup) elbow macaroni

1 tablespoon unsalted butter

1½ cups (2 ounces) shredded sharp cheddar cheese

Directions

To prepare the bread crumbs:

Melt the butter in a medium skillet over medium heat. When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browning. Add the kosher salt and set aside.

To make the macaroni and cheese:

Lightly whisk the egg in a small bowl. Add the evaporated milk, mustard, the ¼ teaspoon kosher salt, freshly ground pepper to taste, and hot red pepper sauce.

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Drain and return the pasta to the pan. Set over low heat, add the butter, and stir until melted. Add the evaporated milk mixture and the cheese. Stir until the cheese melts and the mixture thickens, about 3 minutes. Adjust the seasonings with more kosher salt if necessary. Serve immediately, sprinkled with the bread crumbs. (If not eaten right away, macaroni and cheese will thicken. Just stir in some of the remaining evaporated milk to thin to the desired consistency.)

Apple Crisp

For a super easy and tasty dessert or even a sweet side dish, try this slow-cooker apple crisp. Use an all-purpose cooking apple like Granny Smith, Fuji, or Braeburn. Cooking with a slow-cooker makes this dish so easy! Just put everything in the slow-cooker pot, stir together, sprinkle the “crisp” topping over top, and let the slow-cooker do all the work. Serve with a scoop of vanilla ice cream and enjoy!

Source: Apple Crisp, Southern Living Slow-Cooker Cookbook

Ingredients

8 large Granny Smith apples, peeled and sliced (about 4 pounds)

1½ cups all-purpose baking mix, divided

1 cup firmly packed light brown sugar, divided

2 teaspoons lemon juice

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

5 tablespoons butter, cut into pieces and divided

Vanilla ice cream

Directions

Combine apples, ½ cup baking mix, ½ cup brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg, tossing to coat. Add 3 tablespoons butter. Spoon into a lightly greased 5-quart slow cooker.

Combine remaining 1 cup baking mix and remaining ½ cup brown sugar; cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.

Cover and cook on low for 7½ hours or until apples are tender and topping is golden. Serve with ice cream.

Zucchini Vichyssoise

Vichyssoise is a thick soup made of puréed leeks, potatoes, cream, and chicken stock and can be served hot or cold. On this cold winter's night, I'm definitely eating mine hot! In this recipe, zucchinis are also included as an ingredient, and it marries well with the leeks and potatoes. For a vegetarian version, simply substitute vegetable stock for the chicken stock. This soup is easy to prepare, especially if you use a handheld blender (one of my favorite kitchen tools) to purée. It has an earthy but simple and smooth flavor. Garnish with chives or even oyster crackers!

Source: Zucchini Vichyssoise, Barefoot in Paris

Ingredients

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchinis)

1½ quarts chicken stock or canned broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Directions

Heat the butter and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Soupe Au Potiron

This Winter Squash Soup is not to be missed! Soupe Au Potiron translated is "pumpkin soup" and this recipe combines a can of pumpkin purée with butternut squash. For a vegetarian version, simply use vegetable stock instead of chicken stock. For the amount of flavor in this soup, you'd never believe the minimal effort it takes to make it. To purée the soup after simmering, I used a handheld blender instead of a food mill because it's easier, faster, and less messy. The crème fraîche garnish was an added touch of richness and just a bit of tartness against the sweetness of the winter squash. Absolutely delicious!

Source: Winter Squash Soup, Barefoot in Paris

Ingredients

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

1½ pounds butternut squash, peeled and cut in chunks

3 cups chicken stock or canned broth

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 cup half-and-half

Crème fraîche, grated Gruyère, or croutons for serving (optional)

Directions

Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Eggplant Parmigiana

Okay, I know I have a number of eggplant parm recipes on my blog already. What can I say...I'm a junkie when it comes to this dish. So when I came across this recipe as I was flipping through my Martha Stewart Living magazine, well, I had to try it. This dish does take some time to prepare, but it's a tasty casserole that feeds a crowd (or a couple for several nights) and worth the effort. Yummy!

Source: Eggplant Parmigiana, Martha Stewart Living, January 2011

Ingredients

For breading and frying:

2 cups fine plain fresh breadcrumbs

½ cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)

Coarse salt and freshly ground pepper

1 cup all-purpose flour

4 large eggs, lightly beaten

2 large eggplants, sliced into ¼-inch-thick rounds

¼ cup vegetable oil, plus more if needed

For assembling:

6 cups marinara sauce

3 cups coarsely grated mozzarella cheese (12 ounces)

¾ cup finely grated Pecorino Romano or Parmesan cheese (1½ ounces)

Directions

Bread and fry the eggplant: Combine breadcrumbs, Pecorino Romano, ½ teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.

Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional ¼ cup.)

Assemble the dish: Preheat oven to 375 degrees F. Spread ½ cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and ¼ cup Pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.

Garlic-Roasted Cauliflower

This cauliflower side dish threatens to steal the show from the main dish. Vegetables are always so much more flavorful when you roast them, and cauliflower is no different, especially when roasted with a head of garlic. The garlic imparts a complementary sweet flavor.

Source: Garlic-Roasted Cauliflower, Barefoot Contessa How Easy Is That?

Ingredients

1 whole head of garlic, cloves separated but not peeled

1 large head of cauliflower, trimmed and cut into large florets

4 ½ tablespoons good olive oil, divided

Kosher salt and freshly ground black pepper

¼ cup minced fresh parsley

3 tablespoons pine nuts, toasted

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 450 degrees F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1½ tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.

Roasted Summer Vegetables

Even though summer is long gone, don’t let the name of this dish fool you. Roasting vegetables can be done any time of year. It’s so easy to do, and this method of cooking really enhances the sweet flavors of the vegetables. This Barefoot Bloggers selection is wonderful as a side dish.

Source: Roasted Summer Vegetables, Barefoot Contessa How Easy Is That?

Ingredients

2 medium zucchinis

1 red bell pepper, preferably Holland

1 yellow or orange bell pepper, preferably Holland

1 fennel bulb

1 small red onion

2 tablespoons good olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 sprigs fresh thyme

Directions

Preheat the oven to 375 degrees F.

Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick slices. (The slices will seem large, but they’ll shrink while they cook.) Cut the peppers lengthwise in 1½-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in ¼-inch-thick rounds, leaving the slices intact.

Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re crowded, they’ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.

Roasted Vegetable Frittata

McHubby and I love having breakfast for dinner, and frittatas are perfect for such occasions. The roasted veggies impart a sweet flavor in this Barefoot Bloggers selection. This dish is perfect for breakfast, brunch, lunch, or dinner!

Source: Roasted Vegetable Frittata, Barefoot Contessa How Easy Is That?

Ingredients

1 small zucchini, 1-inch diced

1 red bell pepper, seeded and 1 ½-inch diced

1 yellow bell pepper, seeded and 1 ½-inch diced

1 red onion, 1 ½-inch diced

⅓ cup good olive oil

Kosher salt and freshly ground black pepper

2 teaspoons minced garlic (2 cloves)

12 extra-large eggs

1 cup half-and-half

¼ cup freshly grated Parmesan cheese

1 tablespoon unsalted butter

⅓ cup chopped scallions, white and green parts (3 scallions)

½ cup grated Gruyère cheese

Directions

Preheat the oven to 425 degrees F.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 ½ teaspoons salt and ½ teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Chipotle Smashed Sweet Potatoes

What a simple and tasty side dish that is so full of flavor! With only five total ingredients, this dish is easy to prepare. The chipotle pepper gives just a hint of spicy flavor, a nice contrast against the sweet potatoes. I served mine with pan-seared salmon, but this side dish would also go well with chicken or pork tenderloin. Delish!

Source: Chipotle Smashed Sweet Potatoes, Alton Brown

Ingredients

2 large sweet potatoes, peeled and cubed

2 tablespoons unsalted butter

1 whole canned chipotle pepper in adobo sauce, chopped

1 teaspoon adobo sauce from can of peppers

½ teaspoon salt

Directions

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

I could not get enough of this salad! This dish is a colorful fall or winter salad, mixing the peppery flavor of the arugula with the sweetness of the roasted butternut squash and dried cranberries against the tartness of the warm cider vinaigrette. This lovely salad was so delicious!

Source: Roasted Butternut Squash Salad with Warm Cider Vinaigrette, Barefoot Contessa Back to Basics

Ingredients

1 (1 ½-pound) butternut squash, peeled and ¾-inch diced

Good olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

3 tablespoons dried cranberries

¾ cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula, washed and spun dry

½ cup walnut halves, toasted

¾ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.

Cucumber Tomato Relish

I’ve been getting so many tomatoes and fresh herbs from my CSA bag! I wanted to make a healthy fish dinner and use some of the fresh vegetables I’m getting. This cucumber tomato relish with its sweet vinegar flavor was absolutely the perfect companion with my delicate, white flaky fish. Or use this as a bruschetta topping. This recipe is both tasty and flexible!

Ingredients

¼ cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons sugar

½ teaspoon salt

¼ teaspoon freshly ground pepper

¼ cup fresh parsley, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon Dijon mustard

1 cucumber, peeled (optional) and diced

1 pound tomatoes, diced

1 bell pepper, diced

½ sweet onion, chopped

Directions

Whisk together dressing ingredients (olive oil through mustard) until sugar is dissolved and dressing starts to thicken. In a serving bowl, pour over cucumber, tomatoes, bell pepper, and onion and mix well. Refrigerate until ready to use.

Tuscan Tomato Soup

This summer season has yielded so many fresh tomatoes from my CSA. This wonderful tomato soup is a great way to use them and even freezes well to save some for later. This recipe can easily be made vegetarian by using vegetable stock instead of chicken stock.

Source: Tuscan Tomato Soup, Williams Sonoma Soup

Ingredients

6-8 slices French bread, 1 inch think

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, minced

3 pounds ripe tomatoes, peeled and seeded, then diced

4 cups chicken or vegetable stock

½ cup finely chopped basil leaves, plus 6-8 whole leaves for garnish

Salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 300 degrees F. Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total. Set aside.

In a large soup pot over medium heat, warm the oil. Add the onion and sauté, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened, about 30 minutes. Remove from the heat.

In a blender or food processor, purée the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf. Serve it immediately.