more veggies, please!

These are a hit every time I make them. I know, there is fish in this recipe, you can omit the anchovies and still have really delicious crostini, but I admit, the anchovy fillet puts this over the top. 35 minutes - serves 6 5 Japanese eggplants (about 12 oz), stem ends trimmed 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 tablespoon kosher salt, plus more to taste 5 garlic cloves Juice of 1 lemon Freshly cracked black pepper 3 tablespoons chopped flat-leaf parsley Six 3/4-inch thick clives country-style bread 6 anchovy fillets Preheat a charcoal or gas grill for medium-high indirect cooking. Toss eggplants with 1/4 cup of the olive oil and sprinkle with the salt. Transfer the eggplants to the unheated part of the grill and cook, covered, turning occasionally, until the skin is lightly charred and the flesh is soft, 10-15 minutes. (Alternatively, you can roast the eggplant in a 400ºF oven until soft.) Cool completely. Thinly slice 4 of t...

Way better than you think it is! Even for brussels sprouts lovers. 20 min - serves 4 3/4 pound Brussels sprouts, trimmed  1/2 pound dried egg fettuccine, or gemelli 2 tablespoons unsalted butter  2 tablespoons extra-virgin olive oil  3 tablespoons pine nuts Grated Parmigiano-Reggiano 1. Slice Brussels sprouts in a food processor fitted with slicing disk.  2. Cook pasta in a pot of boiling salted water until al dente.  3. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.  4. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. 5. Serve with grated parmesan from Gourmet Magazine

A great snow day recipe! These will be gone in minutes. 40 minutes – serves 2 to 3, makes 12 pancakes 1 pound (about 2 medium) zucchini 1/2 large yellow onion, sliced thinly 1 1/2 teaspoons coarse or Kosher salt, plus extra to taste 1 large egg, lightly beaten Freshly ground black pepper 1/2 cup all-purpose flour 1/2 teaspoon baking powder Olive oil 1. Preheat oven to 200 degrees F. Have a baking sheet ready. 2. Trim ends off zucchini and shred in food processor. 3. Toss zucchini with 1 teaspoon salt and let sit for 10 minutes in a colander. Squeeze out the liquid by pressing shredded zucchini against the sides of the colander with a wooden spoon, and then squeeze out small handfuls at a time, transferring wrung-out handfuls to a medium metal bowl. 4. Add ½ teaspoon salt. Stir in onion slices, egg, and some freshly cracked black pepper. In a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter. 5. I...

45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive oil 1 tablespoon minced shallot 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded 3/4 cup shelled unsalted natural pistachios 2 tablespoons fresh lemon juice Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. from Dan Barber, Bon Appetit

Sautéed Mushrooms with Parsley You’d think this were boring. This is one of the most surprisingly good dishes I’ve made in a while. It’s so good that some nights, we just eat this on toast for dinner. Imagine a poached egg on top! Yum! 20 min  – makes 4 sides or 2 mains 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 1/2 pounds mixed mushrooms, sliced 1/8 inch thick 2 garlic cloves, minced, and divided 1/4 cup chopped flat-leaf parsley Kosher salt and freshly ground pepper 1. In a large skillet, melt the butter in the olive oil. Combine half the garlic with the parsley, add salt, set aside. 2. Add the mushrooms to the hot skillet and cook over moderately high heat, without stirring, until browned on the bottom, about 5 minutes. 3. Add the other half of the garlic, and continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer. 4. Stir in chopped parsley and fresh garlic mixtur...

hello, there! it's been a long time. summer has passed. we had copious ears of corn and are still eating lots of varieties of nightshade (it's almost halloween!). now that's it's cooling down, let's get back to cooking. 1 hr 10 minutes – serves 8 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled 1. Center a rack in the oven and preheat to 350 degrees F. Generously butter an 8-inch springform pan (or use a nonstick pan) and put it on a baking sheet lined with a silicone baking mat or parchment paper. 2. Whisk the flour, baking powder, and salt together in small bowl. 3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. 4. In a medium bowl, beat the eggs with a whisk un...

When the thanksgiving turkey is taking too long to cook through, and you don’t eat turkey anyway, you need something to snack on… 1 hr 30 min– serves 12 2 large butternut squash (5 ½ lbs) – peeled, seeded, and cut into 1-inch dice 1 19-ounce can chickpeas- drained, rinsed and dried ¼ cup extra-virgin olive oil 1 tablespoon curry powder ¼ teaspoon cayenne pepper kosher salt and freshly ground pepper 3 cups plain whole-milk yogurt ¾ cup finely chopped cilantro 3 tablespoons fresh lemon juice 1. Preheat the oven to 375ºF. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chickpeas on a large rimmed baking sheet and roast for 1 hour, or until tender. 2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. 3. Spoon the roasted butternut squash and chickpeas onto a platter and d...