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.