adapted from From Asparagus to Zucchini
Heat oven to 325°. Place 1 cup halved walnuts in a single layer on a baking sheet and roast 7 minutes. Meanwhile, mix 4 teaspoons canola oil, 2 tablespoons sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon powdered ginger, and ¼ teaspoon dry mustard. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam peeled carrot slices over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts (and possibly some melted butter) and serve immediately.
adapted from From Asparagus to Zucchini
The mint is up at our place, so this recipe seems perfect for the season!!!!
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, 2 tablespoons butter, 1 ½ teaspoons honey, and ½ cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle 1-2 teaspoons chopped fresh mint on the carrots, toss well, and serve.
adapted from From Asparagus to Zucchini
Peel half or quarter of a rutabaga and carrots; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with dressing (see below) and serve.
adapted from From Asparagus to Zucchini
Mince 1-2 medium cloves garlic; mash to a paste with fork or back of knife. Whisk garlic, 4 tablespoons minced green onion or yellow onion, 3 tablespoons white wine vinegar, ½ cup buttermilk, 1/3 cup sour cream, and large pinch sugar in bowl. Gradually whisk in ½ cup olive oil. Season generously with salt and pepper to taste.
adapted from Chez Panisse Vegetables
Peel 6 or so medium onions (or fewer big onions or more small onions). Cut them in half, and slice very thin. Peel 2 cloves garlic and slice it thin. Put ¼ cup olive oil and 4 tablespoons butter in a heavy-bottomed pan over medium heat, add the onions and garlic, and cook until they are golden brown, about 35 minutes. Scrape the bottom of the pan occasionally with a wooden spoon to incorporate browned bits that may be sticking to the bottom. Pour in ½ cup red wine to deglaze the pan while the onions are still in it, stirring to remove all the browned onion from the bottom of the pan.
Divide the onion mixture in half. Put one half in a pot with 1 ½ quarts rich chicken or beef stock, bring to a simmer, and put on the back of the stove, off the heat. Leave the other half of the onion mixture in the pan.
Preheat the oven to 375°F.
Toast 12 large, thin slices country-style bread and brush lightly with olive oil. Chop about 1 tablespoon of thyme leaves or sage leaves. In a 3-inch-deep gratin dish, make a single layer of bread slices, breaking them up into pieces about 2 inches square as you go. Spread half of the caramelized onion mixture left in the pan over the toast, sprinkle with some of the herb leaves and some grated Parmesan, and lightly season with salt and pepper. Follow with another layer of broken toast; another layer of onions, using those remaining in the pan; more grated Parmesan; and salt and pepper. Make a final layer of broken toast on top. Ladle in the chicken and onion stock until the liquid rises just to the top of toast. Sprinkle the top of the panade with a mixture of grated Gruyere and parmesan cheese, and sprinkle with chopped herbs.
Cover the baking dish lightly with foil and bake for 45 minutes in the middle of the oven. Uncover the panade and bake for another 30 minutes, until the top is well browned and crisp. Serve scoops of the panade in soup bowls moistened with ladlefuls of broth. Serves 8.
