1 pound Jerusalem artichokes, cut into 1-inch dice
Extra-virgin olive oil
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
Finely chopped fresh chives, for sprinkling
Preheat the oven to 375 degrees F.
In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.
When you find a vegetable recipe that demands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
Yield: 6 Servings
1 pound fresh green beans, trimmed
2 tablespoons butter
1 small onion, halved and sliced
3 garlic cloves, sliced
1/2 cup sliced almonds
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese
In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry.
In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.
1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped ( 1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired
Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
Trim fat grams by using fat-free mayonnaise and just 2 eggs.
Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.
In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.