Fast, Fresh & Green (30 page)

Butternut squash

Harvest Gratin of Butternut Squash, Corn, and Leeks,

roasting

Southwestern Butternut Squash Sauté

Cabbage

Colorful Chinese Kick-Slaw

sautéing

storing

Caramelized Green Beans and Sweet Onions

Caramelized Plum Tomatoes in an Olive Oil Bath

Carrots

Braised Carrots with Blood Orange–Fresh Tarragon Pan Sauce

braising

Colorful Chinese Kick-Slaw

Double-Lemon Ginger Carrot Salad

roasting

Sautéed Carrots with Warm Olive and Mint Dressing

sautéing

Simple Roasted Roots

Smoky Spanish Carrots and Fennel with Toasted Hazelnuts

Stir-Fried Carrots with Ginger, Lime, and Cilantro

stir-frying

Tiny Roasted Root Vegetables with Shallots and Fresh Herb Salt,
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two-stepping

Warm Bistro Salad with Tiny Roasted Root Vegetables and Bacon Dressing,

Cashews, Big-Bowl Spinach and Snow Pea Salad with

Cauliflower

braising

Quick-Roasted Cauliflower with Zesty Orange-Olive Dressing

roasting

sautéing

stir-frying

Celery root

Cheese

Christmas Kale Gratin with Sun-Dried Tomatoes,

Eggplant Parmigiano, Tomato, and Basil Gratin,

Foundation Recipe for Baking Gratins,

Green Bean, Snap Pea, and Pesto Salad with Cherry Tomatoes and Fresh Mozzarella,

Grilled Eggplant “Sandwiches” with Goat Cheese, Sun-Dried Tomatoes, and Fresh Herbs

Grill-Roasted Bell Peppers with Goat Cheese and Cherry Tomato Dressing,

Mini–Potato Gratin

Roasted Beet, Orange, and Mâche Salad with Goat Cheese and Toasted Walnuts

Roasted Tomato, Basil, and Mozzarella “Sandwiches,”

Summer Vegetable and Tomato Tian with Parmesan Bread Crumbs,

Toasted Parmigiano Bread Crumbs,
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Warm Parmesan Fava Beans with Shallots and Mint,

Chorizo, Provençal Kale with Pimentón, Honey, and

Christmas Kale Gratin with Sun-Dried Tomatoes,

Cider

Cider-Braised Baby Bok Choy and Golden Apples

Sautéed Savoy Cabbage with Apple Cider Butter

Coconut Milk, Fresh Peas with Lime and

Collard greens

Quick Collard Greens, Confetti-Style

sautéing

Colorful Chinese Kick-Slaw

Condiments

Cooking times

Corn

Corn Sauté with Chile and Lime

Creole Vegetable Ragout with Corn, Okra, and Cherry Tomatoes

cutting off the cob

Foil-Grilled Corn on the Cob with Maple Butter

Happy Stir-Fry of Zucchini, Corn, and Peanuts,

Harvest Gratin of Butternut Squash, Corn, and Leeks,

sautéing

storing

Summer Vegetable Ragout with Zucchini, Green Beans, and Corn,
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Creamy Lemon Dressing,

Creole Vegetable Ragout with Corn, Okra, and Cherry Tomatoes

Crisp-Tender Broccoflower with Lemon-Dijon Pan Sauce and Toasted Parmigiano Bread Crumbs,
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Crushed Potato Patties

Crushed Red Potatoes with Scallions, Pancetta, and Sour Cream,

Cucumber Salad with Greek Yogurt, Lime, and Honey

Curly endive

Warm Bistro Salad with Tiny Roasted Root Vegetables and Bacon Dressing,

Dandelion greens

Dark and Crispy Pan-Fried Red Potatoes

Double-Lemon Ginger Carrot Salad

Eggplant

Eggplant and Basil “Caponata” Salad

Eggplant Parmigiano, Tomato, and Basil Gratin,

Grilled Eggplant “Sandwiches” with Goat Cheese, Sun-Dried Tomatoes, and Fresh Herbs

grilling

roasting

sautéing

Fava beans

two-stepping

Warm Parmesan Fava Beans with Shallots and Mint,

Fennel

Lighter, Lemony Braised Fennel

Silky Braised Fennel in Pink Sauce,
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Smoky Spanish Carrots and Fennel with Toasted Hazelnuts

Flavored Butter

Foil-Grilled Corn on the Cob with Maple Butter

Foundation recipes

for baking gratins,

for grilling,

for hands-on sautéing

for no-cooking,

for quick-braising,
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for quick-roasting,
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for stir-frying,

for two-stepping,

for walk-away sautéing,
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Fresh Herb Salt,
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Fresh Peas with Lime and Coconut Milk

Fruit, dried

Garlic

Braised Fingerlings with Rosemary and Mellow Garlic

Garlic Butter

Sautéed Broccoli with Mellow Garlic and Thyme

storing

Ginger

Gingery Braised Brussels Sprouts

Gingery Sweet Potato and Apple Sauté with Toasted Almonds

Spicy Mustard Greens with Ginger-Garlic Cream

“Go Green” Simple, Sassy Slaw

Golden Mushroom and Potato Gratin,

Gratins (general)

equipment for,
(MORE)

heat for

tips for

Gratins (recipes)

Christmas Kale Gratin with Sun-Dried Tomatoes,

Eggplant Parmigiano, Tomato, and Basil Gratin,

Foundation Recipe for Baking Gratins,

Golden Mushroom and Potato Gratin,

Harvest Gratin of Butternut Squash, Corn, and Leeks,

Mini–Potato Gratin

Slow-Roasted Heirloom Tomato Gratin,

Summer Vegetable and Tomato Tian with Parmesan Bread Crumbs,

Green beans

braising

Caramelized Green Beans and Sweet Onions

Green Bean, Snap Pea, and Pesto Salad with Cherry Tomatoes and Fresh Mozzarella,

Grilled Green Beans with Thyme-Dijon Butter

Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt,

Quick-Braised Green Beans with Pomegranate-Balsamic Pan Sauce

Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil

roasting

sautéing

stir-frying

Summer Vegetable Ragout with Zucchini, Green Beans, and Corn,
(MORE)

two-stepping

Greens,
.
See also
individual greens

Grilling (general)

cooking times for

equipment for,
(MORE)

heat for,
(MORE)

tips for,

vegetables for

Grilling (recipes)

Foil-Grilled Corn on the Cob with Maple Butter

Foundation Recipe for Grilling,

Grilled Asparagus with Grilled Prosciutto, Lemon, and Parmigiano

Grilled Baby Potatoes with Creamy Lemon Dressing,

Grilled Broccoli Rabe with Lemon and Parmigiano

Grilled Eggplant “Sandwiches” with Goat Cheese, Sun-Dried Tomatoes, and Fresh Herbs

Grilled Green Beans with Thyme-Dijon Butter

Grill-Roasted Bell Peppers with Goat Cheese and Cherry Tomato Dressing,

Sesame-Ginger Marinated Grilled Shiitakes

Ham

Grilled Asparagus with Grilled Prosciutto, Lemon, and Parmigiano

Sautéed Turnips with Ham and Molasses

Happy Stir-Fry of Zucchini, Corn, and Peanuts,

Harvest Gratin of Butternut Squash, Corn, and Leeks,

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad,

Herbs

Japanese Dipping Sauce

Kale

Christmas Kale Gratin with Sun-Dried Tomatoes,

Provençal Kale with Chorizo, Pimentón, and Honey

two-stepping

Leeks, Harvest Gratin of Butternut Squash, Corn,

and,

Lemons

Creamy Lemon Dressing,

Double-Lemon Ginger Carrot Salad

Quick-Infused Lemon-Pepper Oil

Lighter, Lemony Braised Fennel

Limes

Corn Sauté with Chile and Lime

Limey Dipping Sauce,
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Liquor

Mâche, Roasted Beet, and Orange Salad with Goat Cheese and Toasted Walnuts

Mahogany Mushrooms

Maple Butter

Mini–Potato Gratin

Mushrooms

Bacon and Rosemary Sautéed Brussels Sprouts and Baby Bellas

Golden Mushroom and Potato Gratin,

grilling

Mahogany Mushrooms

Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil

roasting

Sautéed Shiitakes, Spinach, and Scallions

sautéing

Sesame-Ginger Marinated Grilled Shiitakes

Stir-Fried Broccoli, Mushrooms, and Onions with Tasty Sauce

stir-frying

Mustard greens

Spicy Mustard Greens with Ginger-Garlic Cream

two-stepping

Napa Cabbage and Bok Choy, Stir-Fried, with Black Bean Sauce,

New Potato Salad with Fresh Peas, Lime, and Yogurt

“No cooking” technique (general)

equipment for

tips for

“No cooking” technique (recipes)

Big-Bowl Spinach and Snow Pea Salad with Cashews

Colorful Chinese Kick-Slaw

Cucumber Salad with Greek Yogurt, Lime, and Honey

Double-Lemon Ginger Carrot Salad

Foundation Recipe for No-Cooking,

“Go Green” Simple, Sassy Slaw

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad,

Simple Avocado and Herb Salad for One or More,

Nuts

as pantry items

toasting

Oil

as pantry item

Quick-Infused Lemon-Pepper Oil

Okra, Creole Vegetable Ragout with Corn, Cherry Tomatoes, and

Onions

Caramelized Green Beans and Sweet Onions

grilling

stir-frying

storing

Oranges

Braised Carrots with Blood Orange–Fresh Tarragon Pan Sauce

Roasted Beet, Orange, and Mâche Salad with Goat Cheese and Toasted Walnuts

Roasted Brussels Sprouts with Orange Butter Sauce

Zesty Orange-Olive Dressing

Pancetta

Brown-Braised Baby Artichokes and Shallots with Pancetta,
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Crushed Red Potatoes with Scallions, Pancetta, and Sour Cream,

Sautéed Asparagus with Pancetta and Parmigiano for Two

Sautéed Broccoli with Mellow Garlic and Thyme

Tuscan Kale with Maple, Ginger, and Pancetta

Pantry items,
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Parsnips

braising

roasting

sautéing

Simple Roasted Roots

Tiny Roasted Root Vegetables with Shallots and Fresh Herb Salt,
(MORE)

Warm Bistro Salad with Tiny Roasted Root Vegetables and Bacon Dressing,
(MORE)

Peach, Summer, Heirloom Tomato, and Fresh Herb Gazpacho Salad,

Peanuts, Happy Stir-Fry of Zucchini, Corn, and,

Pears and Turnips, Roasted, with Rosemary-Honey Drizzle

Peas

Big-Bowl Spinach and Snow Pea Salad with Cashews

Colorful Chinese Kick-Slaw

Fresh Peas with Lime and Coconut Milk

Green Bean, Snap Pea, and Pesto Salad with Cherry Tomatoes and Fresh Mozzarella,

New Potato Salad with Fresh Peas, Lime, and Yogurt

Peas with Lemon, Mint, and Scallions,

Sautéed Sugar Snaps with Salami Crisps

sautéing

two-stepping

Pomegranate juice

Potatoes

Braised Fingerlings with Rosemary and Mellow Garlic

braising

Crushed Potato Patties

Crushed Red Potatoes with Scallions, Pancetta, and Sour Cream,

Dark and Crispy Pan-Fried Red Potatoes

Foundation Recipe for Baking Gratins,

Golden Mushroom and Potato Gratin,

Grilled Baby Potatoes with Creamy Lemon Dressing,

grilling

Mini–Potato Gratin

New Potato Salad with Fresh Peas, Lime, and Yogurt

roasting

Simple Roasted Roots

storing

Tiny Roasted Root Vegetables with Shallots and Fresh Herb Salt,
(MORE)

two-stepping

Warm Bistro Salad with Tiny Roasted Root Vegetables and Bacon Dressing,
(MORE)

Prosciutto, Grilled Asparagus with Lemon, Parmigiano, and