VEGETABLES

Broiled Tomatoes in Basil Vinaigrette

Preheat broiler. Spray Pam onto broiler pan.

Vinaigrette: combine the following and whisk well

¼ cup olive oil

2 Tbsp red wine vinegar

2 Tbsp finely chopped fresh basil

3 bay leaves

2 garlic cloves, pressed

¼ tsp salt

Slice 6 large, garden-fresh tomatoes into halves horizontally. Place the halves, cut side down directly on the broiler. Broil until they start to char and blister, about 4 mins. Carefully turn the tomatoes over and broil 2 mins longer.

Remove tomatoes from heat and place cut-sides up in the dish with Vinaigrette. Spoon some of the mixture over the tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves 6.

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Mashed Red Curry Sweet Potatoes

3 lbs. sweet potatoes, peeled and cut into 1” cubes

½ cup, plus 3 Tbsp. light coconut milk, divided

1 Tbsp red curry paste

2 Tbsp maple syrup or agave nectar

2 Tbsp apple cider

2 Tbsp butter, unsalted

1 tsp coarse salt

1 tsp cinnamon

Place potatoes in a large pot of salted water. Bring to a boil, reduce heat, and cook until tender, 12 to 15 mins. Drain and return to pan. Dry over very low heat for 2 mins.

Meanwhile, combine 3 Tbsp coconut milk and curry in a med saucepan over med-hi heat. Stir well. Add remaining coconut milk, maple syrup, and cider. Bring to a boil, lower heat and simmer for 3-4 mins.

While sauce is simmering, transfer potatoes to a large bowl and mash them. Stir in hot coconut milk mix, butter, salt, and cinnamon. Add more syrup, if desired. Serves 10.

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Butternut Squash Puree

A 2 lb butternut squash

½ cup (1 stick) butter

3 Tbsp shallots peeled and chopped

Salt and pepper to taste

½ tsp nutmeg

½ cup sour cream

Cut squash in half, remove seeds, cut each half into cubes. Use a potato peeler to remove outer skin. Steam squash until tender. Meanwhile, melt butter in a saucepan and sauté shallots until soft.

When squash is cooked, drain and place in the bowl of a food processor along with all other ingredients. Puree until texture is smooth. Taste and adjust seasonings. Pour into serving bowl. Serve as a side dish. Serves 8.

Puree can be made up to two days ahead. Reheat to serve. This can be thinned with chicken or vegetable stock for Butternut Squash Soup.

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Potato Pancakes

This is a very tasty, simple side-dish.

4 cups potatoes, peels on, shredded

1 egg, lightly beaten

3 Tbsp flour

1 Tbsp onion, grated

1 tsp salt

¼ tsp pepper

Cooling oil

Rinse shredded potatoes in cold water; drain well. (This step removes some of the starch and keeps them from turning “rusty” or gray when exposed to air.)

Place in large bowl. Add everything else, but the cooking oil. Stir gently to coat the potatoes.

Use 1/3 cup of the potatoes for each pancake, pat them down to flatten. Fry in hot oil. I use med-hi heat and prefer cast iron cookware. Fry until golden. Drain on paper towels.

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Roasted Red Potatoes

1 lb small red potatoes, quartered

¼ cup olive oil

1 clove garlic, minced

1 small onion, diced

1 Tbsp fresh rosemary, roughly chopped ( I use less than half of this)

1 tsp pepper

Pinch of sea salt

Preheat oven to 350 degrees.

Toss potatoes with all other ingredients until well mixed.

Pour onto a baking sheet and roast until golden brown, about 20 mins. Serves 4.

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Corn Cosh

My parents say that this is my brother Carl’s, favorite side dish when he visits them. Trying to get it written down as my father remembered how much of each he puts in it was a hoot. “Well, oh I guess, hmmm…maybe…call it four eggs.”

¼ cup EACH butter and flour

 Salt and pepper

1 tsp sugar

12 oz evaporated milk

1 16 oz can EACH corn and creamed corn

4 eggs

Mix butter and flour, salt and pepper and heat in a saucepan until they form a nice roux. Add the milk, a little at a time, whisking in until smooth after each addition. Add the corn and creamed corn. Slightly beat the four eggs and add them to the corn mixture. Place into a greased 1 ½ qt casserole dish, set it in a larger dish that has water in it (water bath) and bake at 350 degrees for about 1 ½ hours or 5 mins in microwave, then an hour in the water bath in oven, until the custard is set.

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