See this at: epicurious.com| Added on 11/04/08

* 4 lb sweet potatoes (8; preferably long) * 1/4 cup fresh lime juice * 1 1/2 teaspoons kosher salt * 1/4 teaspoon black pepper * 1/2 cup olive oil *...

See this at: nytimes.com| Added on 10/26/08

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean... See more

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish). See less

See this at: deliciousdays.com| Added on 11/09/09

Little miniatures of their larger cabbage brothers, it's hard to not love these leafy green cuties - but not quite impossible. They were my childhood's nightmare, an acquired taste coming at costs I wasn't will to pay. With a great deal of... See more

Little miniatures of their larger cabbage brothers, it's hard to not love these leafy green cuties - but not quite impossible. They were my childhood's nightmare, an acquired taste coming at costs I wasn't will to pay. With a great deal of persistence, my cunning mum wanted to coax me into liking them by sauteing them with breadcrumbs - a very legit attempt. Anything involving butter-browned breadcrumbs increases the odds tenfold, but I was a hard nut to crack. Somehow I only have bad memories attached to Brussels sprouts, the brash kitchen smell after cooking them, a nasty pot coaster showing cheesy 70s flowers, the usual and inevitable long discussion ("Pleeease, just try a single ONE!") at our kitchen table, they never had a real chance to make it on my shortlist. Over the years I felt comforted by the thought, that I wasn't all by myself with this antipathy and never contemplated cutting it some slack. Then things started to change. What did I miss? All of a sudden I saw myself... See less

See this at: epicurious.com| Added on 02/09/09

* 2 tablespoons olive oil * 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup) * 1 (1 3/4-lb) butternut squash,...

See this at: chow.com| Added on 11/03/08

Named for its long, thin strands of noodle-like flesh, spaghetti squash is usually accompanied by tomatoes as they add a zip of flavor. Looking for...

See this at: cookthink.com| Added on 09/20/08

2-4 large baking potatoes (or sweet potatoes) 1 sweet or red onion, cut into wedges 1 head broccoli, trimmed, cut into florets 1 cup carrots cut into matchsticks 1 each red, green & yellow pepper, cored and cut into strips 1 cup butternut squash,... See more

2-4 large baking potatoes (or sweet potatoes) 1 sweet or red onion, cut into wedges 1 head broccoli, trimmed, cut into florets 1 cup carrots cut into matchsticks 1 each red, green & yellow pepper, cored and cut into strips 1 cup butternut squash, cubed 1 zucchini, cut into half moons 1 yellow squash, cut into half-moons 5 cloves garlic, chopped 3-4 tablespoons extra virgin olive oil, plus more as needed for drizzling 3-4 tablespoons balsamic vinegar 1 teaspoon dried Italian herbs, such as oregano, sage, rosemary, thyme or basil 2-4 tablespoons grated parmesan or crumbled goat, feta or vegan cheese prep: 10 minutes total: 45 minutes aluminum foil roasting pan 1. Preheat oven to 400F. Wash the potatoes; prick with a fork; wrap in foil. Place the potatoes in the hot oven, on the top rack, and bake for 15 minutes. 2. In the meantime, combine the cut vegetables and garlic in a roasting pan and toss with the olive oil, balsamic vinegar and a sprinkling of sea salt; add your favorite Italian... See less

See this at: glutenfreegoddess.bl...| Added on 11/02/08

3 tablespoons extra virgin olive oil 3 tablespoons apple cider vinegar 1 cup natural apple cider Pour the sauce over the veggies, toss well to coat. Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for... See more

3 tablespoons extra virgin olive oil 3 tablespoons apple cider vinegar 1 cup natural apple cider Pour the sauce over the veggies, toss well to coat. Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 45 minutes to an hour- until the veggies are tender. Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like. More Options: * Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through. * Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups. * Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through. See less

See this at: cookthink.com| Added on 09/20/08

1 1/2 pounds baby Yukon Gold potatoes, halved (or regular Yukon Golds, quartered) 3 cloves garlic, chopped 3 sprigs rosemary, stripped and bruised 1 tablespoon olive oil prep: 15 minutes total: 1 hour 10 minutes large pot cast-iron skillet (or baking... See more

1 1/2 pounds baby Yukon Gold potatoes, halved (or regular Yukon Golds, quartered) 3 cloves garlic, chopped 3 sprigs rosemary, stripped and bruised 1 tablespoon olive oil prep: 15 minutes total: 1 hour 10 minutes large pot cast-iron skillet (or baking sheet) colander tongs 1. Bring a large pot of water and 2 teaspoons kosher salt to a boil over high heat. Put a cast-iron skillet on the oven's middle rack and preheat the oven to 450F. 2. Wash the potatoes, scrubbing away any soil. If using baby Yukon Golds, halve them. If using larger potatoes, quarter them. 3. When the water boils, add the potatoes and blanch for 5-7 minutes, until they're just tender. Drain the potatoes in a colander and let them cool for a few minutes. 4. Meanwhile, prep the garlic and rosemary. 5. Add the potatoes to the preheated skillet, then drizzle with a tablespoon or so of olive oil. Add the garlic and rosemary to the potatoes with a generous sprinkling of salt and pepper, and toss to mix everything well. 6.... See less

See this at: eatingwell.com| Added on 09/16/08

Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination....

See this at: kayotic.nl| Added on 07/06/09

Peel 4 medium-sized onions and turn them into 1 inch thick slices. Grab a bowl and combine 3 tbs oil with 1/8 tsp turmeric (or 1/4 tsp curry powder), 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp coarsely grinded black pepper; this will... See more

Peel 4 medium-sized onions and turn them into 1 inch thick slices. Grab a bowl and combine 3 tbs oil with 1/8 tsp turmeric (or 1/4 tsp curry powder), 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp coarsely grinded black pepper; this will provide a lovely kick. Mix it all up. Brush the oil on top of both sides of the onion. Place them in an oven dish, it’s okay for them to overlap each other! If there’s any marinade left, add it as well and pour 2 tbsp water down the sides of the baking dish. Tightly wrap it with aluminum foil and place in the center of a preheated oven. Bake at 400F(200C) for 40 to 45 minutes. Until nice and soft. Take it out of the oven and drizzle some of the cooking juices lurking at the bottom over the onions. It should be smelling crazy good in your kitchen right now. Sprinkle 1 tbsp regular, granulated sugar on top of the onions. Until all slices have a little bit of sugar on top. See less

See this at: thepioneerwoman.com| Added on 05/25/09

Crash Hot Potatoes Printable Recipe Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of... See more

Crash Hot Potatoes Printable Recipe Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. I just tried this side dish last night—it was sent to me by Trish, an Aussie reader, a few weeks ago—and I wound up absolutely loving it. Created by Australian food writer Jill Dupleix, it’s called “Crash Hot Potatoes” and has soared to the top of my Favorite Side Dishes to Serve With Big Ol’ Hunks of Beef. They’re so simple, it’s terrifying. Well, not terrifying…but almost. They’re a lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking:... See less

See this at: foodnetwork.com| Added on 03/26/09

* 3 medium-sized eggplants (about 4 pounds total) * Sea salt and freshly ground black pepper * Can vegetable spray * 32 ounces ricotta cheese * 2...

See this at: saveur.com| Added on 02/06/09

Recipe - This is a wonderful dish for the summer dinner table or a family gathering.

Recipe - This is a wonderful dish for the summer dinner table or a family gathering. See less

See this at: saveur.com| Added on 02/06/09

This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. This recipe comes... See more

This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. This recipe comes from Tony Catarinicchia of Gian-Tony's Ristorante. 1 cup extra-virgin olive oil 2 cloves garlic, peeled and minced 1 28-oz. can crushed Italian tomatoes Salt and freshly ground black pepper Flour 3 eggs 1 1/2 cups dried plain bread crumbs, sifted 1 large eggplant 12 fresh basil leaves, torn into pieces 1/4 cup freshly grated parmigiano-reggiano 3/4 cup grated provolone 1. Preheat oven to 375°. Heat 1/4 cup olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute. Add tomatoes, season to taste with salt and pepper, and simmer, stirring, until sauce thickens, about 30 minutes. 2. Meanwhile, place flour in a shallow dish. Beat eggs together in another shallow dish. Mix bread crumbs with a generous pinch... See less