Butter-Roasted Rainbow Carrots with Orange & Pistachios

Roasted carrots are also part of our Thanksgiving feast every year. Everyone loves them. 🙂 This version had a lot of brightness from the roasted orange juice, a little bit of heat from the Aleppo pepper, and crunch from the pistachios. It was my daughter’s favorite dish.

The recipe was adapted from Milk Street, contributed by Courtney Hill. I modified the proportions. I loved that I could incorporate my CSA carrots. Nice.

This recipe uses a “low and slow” method. The thought behind roasting the carrots using lower heat and longer duration is to ensure that they are uniformly tender without charring the outside. Because of the extended cooking time, the seasonings are added midway through the cooking process to prevent burning.

The original recipe recommends using slender bunch carrots. If using carrots with especially thick upper portions, cut the top lengthwise into quarters and the bottom lengthwise in half in order to create uniform pieces.

Yield: Serves 8

• 3 1/2 to 4 pounds rainbow carrots, peeled and halved (or quartered if large) lengthwise
• 1 1/2 T extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 orange
• 6 T salted butter, melted
• 2 tsp Aleppo pepper, za’atar, or ground coriander, plus more to taste
• 2 T raw or roasted pistachios, chopped, plus more to taste
• 2 tsp pomegranate molasses, plus more to taste

1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to convection roast.)
2. Divide the carrots between 2 rimmed baking sheets. Toss the carrots with the oil, 1 1/4 teaspoon salt and a few grinds of black pepper; distribute evenly.
3. Roast for 30 minutes.
4. Meanwhile, grate 1 teaspoon zest from the orange, then cut the orange into quarters.
5. Drizzle the carrots with the butter and sprinkle with the Aleppo pepper and zest. Toss; then redistribute evenly.
6. Place the orange quarters cut sides up on a baking sheet. Roast, rotating the position of the sheet pans, until a skewer inserted into the largest carrot meets no resistance, another 15 to 20 minutes, stirring once about halfway through.
7. Squeeze the juice from 1 or 2 orange quarters over the carrots.
8. Using a wide metal spatula, transfer to a platter, scraping up any browned bits.
9. Taste the carrots and season with salt and pepper.
10. Sprinkle with the pistachios and drizzle with the pomegranate molasses. Serve the remaining orange quarters on the side.

Cider-Glazed Brussels Sprouts

Brussels sprouts are always part of our Thanksgiving meal. Buying them on the stalk is irresistible! I enjoy trying different ways to prepare them every year.

This recipe was adapted from The New York Times, contributed by Lidey Heuck. I reduced the amount of glaze and modified the cooking method. I loved that the glaze could be prepared a day in advance.

Yield: 6 servings

• 1 1/2 to 2 pounds Brussels sprouts (from one large stalk), trimmed and halved, quartered if very large
• 3 T olive oil
• kosher salt and freshly ground black pepper
• 1 T unsalted butter
• 1/4 cup finely chopped shallots (about 1 medium shallot)
• 1 cups apple cider
• 1 1/2 T apple cider vinegar
• 3/4 tsp Dijon mustard

1. Heat the oven to 400 degrees. (I set my oven to convection roast.)
2. Place the Brussels sprouts on a parchment paper-lined, rimmed sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and then reposition so that each sprout is placed cut side down. Roast for 25 to 35 minutes, until evenly browned and tender.
3. Meanwhile, heat the butter in a medium skillet over medium-low.
4. Add the chopped shallot and cook for 6 to 8 minutes, until tender and starting to brown.
5. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk until smooth.
6. Add the cider mixture to the shallots and bring to a boil.
7. Cook over medium heat for 10 to 15 minutes, until reduced to a scant 1/2 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use. (see note)
8. Pour glaze over the roasted Brussels sprouts on the sheet pan, toss and serve.

Note: If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.

Milk-Simmered Mashed Potatoes

Milk Street came up with the genius idea of cooking potatoes in milk to create rich and delicious mashed potatoes without adding cream. Don’t worry- there was still plenty of butter. 🙂

This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions and cooking time. Fabulous.

The original recipe notes that it is important to use whole milk because low-fat milk could break during the simmering process. Also, the potatoes should not be rinsed or soaked in water once cut. Doing so will wash off the starch, which is crucial for their creamy texture.

Yield: 8 servings

• 4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
• 5 cups whole milk, plus more as needed
• Kosher salt and freshly ground black pepper
• 8 tablespoons salted butter (one stick), cut into 8 pieces

1. In a large saucepan, combine the potatoes, milk and 2 teaspoons of salt. (I used a Dutch oven.)
2. Bring to a simmer over medium, then reduce to low and cook, uncovered and stirring often, until the potatoes are beginning to fall apart and most of the milk has been absorbed, 40 to 50 minutes.
3. Remove the pan from the heat. Add the butter and, using a potato masher, mash the potatoes into an almost-smooth puree.
4. If desired, thin with additional milk. Taste and season with salt and pepper.

Simple-is-Best Stuffing (Dressing)

After reading an article about how this Thanksgiving dish has been a staff and a fan favorite at Bon Appétit for over ten years, I was convinced that I had to include it as part of our feast this year.

It was crispy on the outside and custardy on the inside. Full of classic Thanksgiving flavors including parsley, sage, rosemary and thyme- all from my yard. 🙂 The bread was torn rather than cut to add texture. Great.

The recipe was adapted from Bon Appétit, contributed by Victoria Granof. I also loved that it could be assembled a day in advance.

Yield: 8–10 servings

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking dish
• 1 lb good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)(I used sourdough)
• 2 1/2 medium onions or 2 large onions, chopped (about 2 1/2 cups)
• 3 celery stalks, sliced 1/4-inch thick
• 1/2 cup chopped flat-leaf parsley
• 2 T chopped fresh sage
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 2 tsp Diamond Crystal kosher salt or 1 1/2 tsp Morton kosher salt
• 1 tsp freshly ground black pepper
• 2 1/2 cups chicken stock or low-sodium chicken broth, divided
• 2 large or extra-large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Grease a 13x9x2″ (or equivalent) baking dish with unsalted butter and set aside.
3. Scatter bread pieces in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 30 minutes on convection or up to 40 minutes in a standard oven. Let cool.
4. Meanwhile, melt butter in a large skillet over medium-high heat; add onions and celery. (I used a 12-inch stainless “all in one” pan.) Stir often until just beginning to brown, about 10 to 12 minutes. Scrape into a large to bowl; let cool.
5. Add toasted bread pieces, parsley, sage, rosemary, thyme, salt, and pepper to the bowl; toss gently to combine.
6. Drizzle in 1 1/4 cups chicken stock and fold gently.
7. Whisk eggs and remaining 1 1/4 cups chicken stock in a measuring cup. Pour over bread mixture; fold gently until thoroughly combined.
8. Transfer to prepared dish, cover with parchment paper topped with foil.
9. Bake until an instant-read thermometer inserted into the center of dressing registers 160°, 40 to 50 minutes.
10. Remove parchment and foil and continue to bake until set and top is golden brown and crisp, 35 to 45 minutes longer.

Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Chinese Tiger Salad with Grilled Corn & Avocado

I served this delicious grilled corn side salad on Labor Day with grilled impossible and beef burgers. It is a variation on a traditional Chinese tiger salad which is usually composed of cilantro, cucumbers, scallions, and chilies. I loved that this one included elements from Mexican esquites- corn, avocado, and salty cheese.

The recipe was adapted from Bon Appétit, contributed by chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina. I was able to incorporate my CSA cilantro and a beautiful homegrown cucumber from a neighbor. As it was a little bit heavy on the (wonderful) dressing, the leftovers were delicious served over salad greens.

Yield: Serves 6

• 2 T sesame seeds
• 3 large or 6 small garlic cloves, pushed through a garlic press or finely grated
• 1/2 cup freshly squeezed lime juice (from 3 1/2 to 4 limes)
• 3 T canola oil
• 2 tsp low-sodium soy sauce
• 2 tsp oil from a jar of chili crisp (preferably Lao Gan Ma)
• 2 tsp toasted sesame oil
• 2 tsp unseasoned rice vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
• 3 large ears of corn, husked
• 1 ripe avocado, cut into large pieces
• 1 English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/4″ thick
• 1 small shallot, halved through root end, thinly sliced
• 1/2 bunch cilantro, tough stems removed, coarsely chopped
• 2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing:

1. Toast the sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl.
2. Add garlic cloves, lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad:

1. Prepare a grill for medium-high heat.
2. Grill husked corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let sit until cool enough to handle.
3. Hold the corn vertically over a medium bowl and slice kernels from cobs.
4. Add avocado, cucumber, shallot, half of the cilantro, and cheese.
5. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed.
6. Top with extra cheese and remaining cilantro.

Southern Summer Squash Casserole

When another generous neighbor shared their beautiful summer squash (and amazing cucumbers), I made this Southern squash casserole. It was a fabulous variation.

The recipe was adapted form Bon Appétit, contributed by Kelly Janke. Simple, rich, and delicious. The original recipe notes that if you can’t find yellow squash, use zucchini!

Yield: Serves 4

• cooking oil spray, for greasing the pan
• 3 T unsalted butter, divided
• 1 1/2 pounds yellow summer squash (3 medium), sliced crosswise 1/4″ thick
• 1 3/4 tsp Diamond Crystal or 3/4 tsp plus a pinch Morton kosher salt, divided
• 1 small to medium onion, finely chopped (I used a small CSA yellow onion)
• 6 T heavy cream
• 4 T sour cream
• 2 oz sharp white cheddar, grated (about 1/2 cup)(I was generous!)
• 1/2 oz Parmesan, finely grated (about 5 T or 1/3 cup), divided (I used Parmigiano-Reggiano)
• 1/2 T fresh thyme leaves, plus more for serving
• 1/4 tsp freshly ground black pepper
• 16 Ritz crackers (or other buttery crackers)
• zest of 1/2 lemon, optional (I omitted it)

1. Preheat oven to 375° F, preferably on convection.
2. Grease a 6×9″ baking dish with cooking oil spray or unsalted butter.
3. Melt 1 T unsalted butter in a skillet over medium-high heat.
4. Cook the sliced squash, tossing often, until softened and golden brown, 8–10 minutes. Season with 1/2 tsp Diamond Crystal or 1/4 tsp Morton salt and transfer to a large bowl. (This step removes excess moisture from the dish.)
5. Melt 1/2 T unsalted butter in same skillet. Add onion, finely chopped, and 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton salt. Cook, stirring often, until onion is softened and golden brown, about 5 minutes.
6. Reduce heat to low and pour in heavy cream; stir to combine. Bring to a gentle simmer, then remove from heat.
7. Stir in sour cream and 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton kosher salt.
8. Add mixture to bowl with squash, then add cheddar, 2 1/2 T Parmesan, thyme, and pepper; stir gently to combine.
9. Transfer to prepared baking dish and spread into an even layer. Wipe and reserve skillet.
10. Using your hands, crush crackers into coarse crumbs in a medium bowl.
11. Melt remaining 1 1/2 T unsalted butter in reserved skillet over medium heat. Stir in remaining 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton salt until dissolved, then pour over cracker crumbs.
12. Sprinkle remaining 2 1/2 T finely grated Parmesan over and toss to combine.
13. Scatter cracker mixture evenly over casserole.
14. Bake casserole until golden brown on top and bubbling, 35–40 minutes.
15. Top with zest of 1 lemon, if using, and more thyme leaves. Let cool 5 minutes before serving.

Notes:

If doubling the recipe, cook the squash in 2 batches and bake in a 9×13 pan.

If you’re taking it on the road, you can bake this casserole dish a couple hours ahead and reheat it for about 10 minutes at 350° before serving.

Parmesan Roasted Zucchini

I made this quick side dish with a beautiful zucchini from a neighbor. We ate it like garlic bread!

The recipe was adapted from Ina Garten’s book Cooking for Jeffrey, via foodnetwork.com. I modified the method and proportions. A great way to use the bounty of summer zucchini.

Yield: Serves 2 to 4

• 2 medium or 1 large zucchini
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 large plus 1 medium clove garlic, minced
• 1 T julienned fresh basil leaves
• 3 T grated Parmigiano-Reggiano cheese
• 3 T panko

1. Preheat the oven to 425 degrees F. (I set my oven to convection roast.)
2. Trim the stem end of the zucchini, cut in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon or melon baller.
3. Place the zucchini in one layer on a parchment paper-lined sheet pan. (I used a quarter sheet pan.)
4. Brush generously all over with olive oil, and turn the zucchini cut side down.
5. Sprinkle with salt and roast for 10 minutes on convection roast, or up to 12 to 15 minutes in a standard oven, until just tender but still firm when tested with the tip of a small paring knife.
6. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, basil, Parmesan, pinch of salt, and a few grinds of black pepper.
7. Add the panko and 1 tablespoon of olive oil; mix well.
8. Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.
9. Bake for another 8 to 10 minutes, until the panko is crispy.
10. Serve hot, warm, or at room temperature.