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Bon Appétit: Gochujang-and-Sesame-Roasted Winter Squash

The Gilmer Free Press

Ingredients:

Servings: 4

  2 tablespoons sesame seeds
  2 tablespoons vegetable oil
  1 tablespoon gochujang (Korean hot pepper paste)
  2 teaspoons soy sauce
  1 medium butternut squash, peeled, seeded, sliced ¼” thick
  Scallions, thinly sliced
  Flaky sea salt


Directions:

Place racks in upper and lower thirds of oven; preheat to 425°.

Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl.

Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes.

Serve topped with scallions and salt.

Bon Appétit: Roasted and Charred Broccoli with Peanuts

The Gilmer Free Press

Ingredients:

Servings: 4

  1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
  3 tablespoons olive oil
  Kosher salt and freshly ground black pepper
  2 tablespoons unseasoned rice vinegar
  ¼ cup unsalted, roasted peanuts, coarsely chopped
  ½ teaspoon sugar
  2 tablespoons nutritional yeast, plus more
  4 scallions, thinly sliced
  Flaky sea salt


Directions:

Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.

Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. nutritional yeast; season again.

Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

Bon Appétit: Crunchy Turnip, Apple, and Brussels Sprout Slaw

The Gilmer Free Press

Ingredients:

Servings: 4

  3 tablespoons fresh lemon juice
  2 tablespoons olive oil
  1 teaspoon finely grated peeled ginger
  Kosher salt and freshly ground black pepper
  2 small white turnips, peeled, cut into matchsticks
  1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
  4 oz. brussels sprouts, leaves separated
  1 teaspoon poppy seeds, plus more

Directions:

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

Bon Appétit: “Tandoori” Carrots with Vadouvan Spice and Yogurt

The Gilmer Free Press

Ingredients:

Servings: 4

  2 tablespoons vadouvan
  2 garlic cloves finely grated, divided
  ½ cup plain whole-milk Greek yogurt, divided
  5 tablespoons olive oil, divided
  Kosher salt and freshly ground black pepper
  1 pound small carrots, tops trimmed, scrubbed
  ¼ teaspoon ground turmeric
  2 tablespoons fresh lemon juice
  Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Directions:

Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.

Meanwhile, heat turmeric and remain­ing 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.

Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.

Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

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