Real Food: Easy Roasted Vegetables with Garlic and Parmesan

Two notes on this simple recipe:

1.  I've learned a lot of useful things from Cooks Illustrated, one of them being that there is no shame in microwaving a vegetable to speed the cooking process before finishing on the stove top or in the oven; something I first picked up while using The Best 30-Minute Recipe.  (My favorite cookbook for the last several years.)

2. Roasting vegetables in the oven is my favorite way to enjoy them- but it takes time.  Steaming is a quick and simple way to cook vegetables, but I've always disliked how "wet" they can seem when prepared this way, even after draining; and they never seem to stay warm for long.  Is this just me?  Have you noticed?  It's a very lack-lustre way to go, even when you toss them in EVOO etc. for a flavor boost.

This technique solves that problem, and, thanks to the microwave and broiler, takes very little time. This is a basic recipe; it's easy to add in herbs that complement whichever vegetables I'm roasting.  It's also a nice way to dress up inexpensive frozen vegetables in winter.  This extra step in the oven, combined with the EVOO and garlic, allows for so much more flavor to develop with very little effort.

Easy Roasted Vegetables with Garlic and Parmesan

Prep Time: 5 min.

Total Time: About 15 min.

Ingredients:

2-4 Cups of your favorite vegetables, prepped and steamed

1T EVOO

1 Clove Garlic, minced

1/4 t Lemon juice

Crushed Red Pepper Flakes

Fine Grain Sea Salt

Pepper

Grated Parmesan Cheese

1. While the vegetables are steaming, combine EVOO, garlic, lemon juice, and a sprinkling of red pepper flakes in a small bowl.  Place top oven rack 6 inches below heating element and turn on broiler. 

2. Once the vegetables are finished steaming, drain well.  Arrange in a single layer on an oven-safe plate.  Drizzle the EVOO blend on the vegetables, season to taste with sea salt and pepper, and toss to coat.  Sprinkle parmesan evenly over the top.

3.  Broil until the cheese is nicely browned, about 6-10 min.  Watch it closely!

Enjoy.

If you're cooking for a crowd, multiply as needed and arrange on a baking sheet lined with non-stick foil rather than on an oven-safe plate.

Within 30 seconds of taking that shot... 

...the wolves descended, like something out of National Geographic.  No veggie left behind.

Kids don't hate vegetables.  They hate bad vegetables.  (Me too.)

Real Food: Martha Stewart's Lemony Kale Salad

I happened to catch this recipe on an episode of Martha Stewart's Cooking School on PBS this weekend.  I eat tons of kale, but always mixed in with other greens, made into pesto, or packed into juices.  I have never just gone all-out kale in a salad.

This very simple recipe uses an olive oil and lemon dressing very similar to one I have used often from this book.  With that in mind, when I made this for my family I added in a clove of minced garlic with my EVOO and lemon.  Depending on your love for garlic, you might want to use a very small clove, or a half-clove.  The garlic was quite dominant-in a good way- with the whole clove.  Also, I substituted toasted pine nuts for the hazelnuts as I had those on hand.  As I ate, I decided toasted walnuts would really make this.  That's what I'll do next time.  The nuttiness of toasted walnuts works so well with kale, like in this pesto recipe from Real Simple.

I had to will myself to stop eating this salad.  It's nutty and crunchy, fresh and filling.  (Not to mention boat-loaded with nutrients.)  The kids liked it too- and requested we eat it again for dinner that night- Boom!

This salad is great to eat immediately, but if you let it sit for an hour or so the flavors come together nicely; and the kale is so sturdy it holds up.  This could not be easier for a weeknight.

Since I always have tons of kale on hand, this is a new regular for us.  I don't know why I didn't think to throw this simple dressing on kale before this, since I use it in other places.  Then again, that's what this Real Food series is all about; finding new ways to incorporate simple, good food into our lives.  Sometimes it just takes a little reminder, and we're inspired!

Lemony Kale Salad

from Martha Stewart's Cooking School, Episode 103

Ingredients

• 1 tablespoon lemon zest
• Juice of 1 lemon
• 1 clove minced garlic (my addition)
• 1/4 cup extra-virgin olive oil
• 8 cups coarsely chopped kale, ribs removed
• 1/2 cup shaved Parmesan cheese
• 1/3 cup toasted blanched hazelnuts, coarsely chopped
• Coarse salt and freshly ground black pepper

Directions

1. In a large bowl, whisk together lemon zest, lemon juice, minced garlic (if using) and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.