more veggies, please!

let’s face it. most bananas purchased in the U.S. are not that good in their pure form. here’s what you do with the left over bananas from the banana bread recipe. 1 hr – serves 4 1 cup long-grain basmati or jasmine rice 1/4 cup shelled pistachios 1 tablespoon unsalted butter 3 cardamom pods ½ teaspoon cinnamon ½ teaspoon freshly grated nutmeg 1/3 cup sugar ½ cup heavy cream 2 ½ cups unsweetened almond milk ¼ teaspoon salt 1 very ripe banana, cut into ¼ inch dice 1. In a bowl, cover rice with cold water and soak for 30 minutes. Rinse in cold water and drain. 2. In a small saucepan, blanch pistachios in boiling water for 3 minutes. Drain, rinse under cold water and pat dry. Rub off pistachio skins and chop pistachio coarse. 3. Melt butter in a medium saucepan over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, ½ cup cream and ½ cup almond milk and simmer gently, uncovered, stirring occasion...

1 hr 30 min– serves 12 2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan 1 cup walnuts, chopped coarse ¾ cup (5 ¼ oz) sugar ¾ teaspoon baking soda ½ teaspoon salt 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups) ¼ cup plain yogurt 2 large eggs, beaten lightly 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. 2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Set aside to cool. 3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside. 4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into dry ingredients with a rubbe...

20 minutes – serves 4 1 large fennel bulb 4 carrots ½ small red onion ¼ cup apple cider vinegar 1/8 cup flat leaf parsley, chopped juice of 1 lemon 2 tablespoons olive oil ¼ teaspoon coriander salt and pepper, to taste optional: other winter produce such as radishes, beets, grapefruit or mandarins 1. Thinly slice the red onion and place in small bowl of apple cider vinegar to marinate for 10 minutes. 2. Core and half the fennel bulb, lengthwise. Thinly slice all vegetables into paper-thin slivers or rounds. If using citrus, remove segments from membranes. 3. Make dressing with lemon juice, olive oil, coriander and salt and pepper. 4. Drain red onion from apple cider vinegar. Toss all ingredients in a bowl. from yours truly

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...

I eat this for dessert and breakfast, but you can really enjoy it at any time of day. 1 hr 15 min – serves 6 6-8 apples, peeled and cut into eighths 1 stick unsalted butter, softened ½ cup brown sugar juice of ½ lemon 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 cup old-fashioned oats, divided ½ cup white sugar ½ cup all-purpose flour ½ teaspoon salt 1. Place rack in middle of oven, preheat oven to 425ºF. 2. Butter a baking dish and stir together apples, ½ cup brown sugar, lemon juice, cardamom and cinnamon. 3. Stir together ½ cup oats, white sugar, flour, salt. Blend in butter until incorporated. Add final ½ cup oats until the mixture clumps. 4. Spread over fruit and bake until juices are bubbling, topping is golden and apples are soft when pierced with a fork, about 20 minutes. Cool slightly before serving. modified from a Gourmet recipe