This is another great addition for the holidays. It’s also deceptive. Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.
In addition, fillo is vegan. This can serve as a main course for vegetarians or a side for everyone else.
For most large gatherings and holidays vegetarians have to suck it up – they’re lucky if there are enough sides at a meal to put three colors on a plate. This dish adds variety to the meal and doubles as a main course for vegetarians or a side for meatetarians.
great as a main course or side dish
If you’re cooking for vegans, you can substitute vegetable stock and olive oil for butter and cream in the mashed potatoes.
There are two rules for any stew: cook aromatics first (in this case celery, carrot, onion & garlic) and use dry wine. And here’s a personal preference…. Use root vegetables for thickness instead of a roux or corn starch.
crusty bread completes the meal
This is a basic recipe. The essentials are aromatic vegetables, stock and wine. The rest is up to your discretion. You’ll want to make more than you can eat immediately so that there’s something in the freezer for later.
Ever get too much garlic and wonder what to do with the excess before it turns? Try making garlic & olive oil dipping sauce. It will last for months in the fridge without loosing flavor or texture. You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.
the perfect use for aging garlic
Served warm in the winter or cool in the summer this is a prince among comfort foods. If you use a store-bought crust this can be ready in 40 minutes, add another 30 minutes for the adventure of making your own crust. Either way it fits well with a busy schedule.
45 minute for delivery? It takes about the same time to make one and it won’t run you $19.99. This recipe calls for fresh tomato instead of sauce. You should play with the ingredients to find a mix of toppings that works for you.
takes about an hour and there's no need to tip
This is a workhorse. A basic tomato-based sauce that can morph into a finishing ingredient for protein or vegetable main courses, the base for a stew or soup, or a pasta sauce.
getting the most out of tomato & garlic
I hadn’t made cornbread in years (the kids weren’t wild about it, so another item fell from the menu) but stepped up to the plate for an office party. Perfect for the fall, it can be served at the table or brought along on an outing. Preparation time’s less than an hour and, for parties or picnics, it can be made a few days in advance.
small but deadly
Below is a basic recipe with a spicy alternative. Traditionalists would use a cast iron skillet. Since this is for a potluck I’ll use a muffin tin.
Ever have beautiful vegetables that won’t mesh with your menu but need to be eaten before they go bad? I’m thinking of mushrooms, cauliflower, carrots, peppers and, yes, asparagus. Rather than curse yourself for an impulse buy, consider preserving them in a vinaigrette to eat later in a salad or as a side.