Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Green Minestrone Soup
June 16, 2015
Allt om Matt 2015, serves 4.
- 1 LB romanesco broken into small florets.
- 1 leek rinsed, thin sliced (shred)
- 1 LB new potatoes cut into bite size pieces.
Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.
- 6 C vegetable broth
Add vegetable broth. Boil covered about 10 minutes.
- Add 8 oz edamame beans (peas). Cook 2 minutes.
- Add to pot: 4 diced tomatoes,
- Shredded basil, (tear or thin sliced)
Garnish with 2 to 3 oz shaved or thin sliced parmesan.
Olsson Recipes 