When the weather turns cool, I only want to eat warm, flavorful food—in comes roasted vegetables season. Roasting is easy, it warms up the kitchen, and it makes the house smell like the holidays. If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits. If you roast a bunch of vegetables at the beginning of the week, you can eat them throughout the week in various ways: with eggs at breakfast, folded into an omelette, as a side dish, in a taco or sandwich, on toast, or with any grain.
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
Another classic from the archives while I’m away for the holidays. This Cauliflower soup is also from my first cookbook, From Scratch. I put it in with my middle sister, Emily, in mind and it totally worked, she makes it all the time (or so she claims!). It’s right for her because she is always trying to eat more vegetables, but they are not her favorite thing. This soup is almost pure vegetables, but it’s also creamy and warm and satisfying and a little spicy and cheesy; just right for the reluctant vegetable eater.
Everyone loves burritos! Or so it would seem from the line-ups at every burrito joint from chipotle to like… all those other ones? But you guys, they are really easy to make! And if you make them yourself they don’t end up being quite as gut-bustingly massive (unless you want them huge in which case, again, you can have what you want). So here is a simple white fish burrito with poblano strips and onions as the vegetable and a super cilantro-y rice to make it a bit Chipotleish (cilantro haters can sub parsley or basil). Keep reading
If you can find a good deal on Tilapia, or any white fish fillets, please, please try this. Unfortunately fish tends to be expensive in NYC so this one comes out a little pricier than most recipes. But it can still fit into most budgets occasionally. It’s so delicious and crazy fast. If you’re not a big fish lover this is a great place to start! White fish has a very mild flavor and the treatment here is inspired by a Louisiana blackened catfish, if not quite so powerfully spiced! The spice and quick broiling creates fish with a slightly crispy crust and a flaky, moist interior. It’s pictured here with some leftover brown rice I quickly fried with leftover broccoli and carrots. It was ready by the time the fish was out of the oven.