Recipe: 2 time-saving kitchen strategies for cooking vegetarian suppers | Meals

In the event you’re the designated weeknight prepare dinner, you’ll desire a repertoire of time-saving strategies. There are any variety of methods to make use of what is named sheet-pan cooking — roasting meals on a baking sheet as an alternative of standing over the range.

Christopher Kimball illustrates this with the charred broccoli in his new cookbook “Milk Avenue Greens,” as seen beneath. Kimball’s Greek Peas with Potatoes and Herbs demonstrates a second time-saver: The one-pot meal. Both could possibly be vegetarian mains, or add a little bit of meat or cheese and a few seasonal fruit and supper is ready.

Oven-charred broccoli with peanuts, soy and scallions

Broccoli, when deeply charred, develops nutty, bittersweet flavors whereas crisping the florets. Charred broccoli is nice by itself — possibly with some freshly squeezed lemon for brightness — however tossing with a number of high-impact substances instantly after it comes out of the oven takes the flavors to a different stage (see the recipe beneath).

Different mixtures Kimball suggests are oven-charred broccoli with pistachios and parmesan, dates and toasted almonds; or lime, shallots and fish sauce.

Begin to end: 35 minutes. Serves 4. 

Recipe: 2 approachable weeknight recipes that utilize pantry mainstays


2 kilos broccoli, florets lower into 2-inch items, stems peeled and sliced about ¼ inch thick

2 tablespoons grapeseed or different impartial oil

Kosher salt and floor black pepper


Warmth the oven to 500°F with a rack within the lowest place. Set a heavyweight rimmed baking sheet on the rack. Be sure the baking sheet is heavyweight so it doesn’t warp and may face up to a 500°F oven.

In a big bowl, toss the broccoli with the oil, ¼ teaspoon salt and ½ teaspoon pepper.

Rigorously take away the recent baking sheet from the oven and distribute the broccoli in an excellent layer. Roast with out stirring till deeply charred and tender-crisp, 20 to 25 minutes. Switch to a serving dish.

Whereas the broccoli is roasting, in the identical bowl used to toss the broccoli with oil and seasonings, whisk collectively 3 tablespoons grapeseed or different impartial oil, 3 tablespoons seasoned rice vinegar, 3 tablespoons soy sauce, ½ cup roasted peanuts (finely chopped), 1 teaspoon crimson pepper flakes and two scallions (thinly sliced on the diagonal).

As quickly because the broccoli is completed, scrape it into the bowl and toss to mix. Style and season with kosher salt and black pepper. Switch to a serving dish and sprinkle with one other two scallions (thinly sliced on the diagonal) and toasted sesame seeds (non-compulsory).

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Greek peas with potatoes and herbs (Arakas Kokkinistos)

We’ve included a beneficiant quantity of potatoes and a few carrots to provide the stew-like dish sufficient substance and heft that it may be served as a vegetarian principal. Lemon zest and juice added on the finish, together with a beneficiant dose of contemporary herbs, brightens the flavors.

Begin to end: 35 minutes. Serves 4. 

Don’t enable the onion and garlic to brown. Cook dinner solely till the onion has softened so the flavors stay mild and with none caramelized notes. Don’t thaw the peas earlier than use; they are often added frozen to the pot.


6 tablespoons extra-virgin olive oil, divided, plus extra to serve

1 medium crimson onion, finely chopped

4 medium garlic cloves, minced

2 tablespoons tomato paste

2 medium carrots, peeled, halved lengthwise and lower into ½-inch items

1½ kilos Yukon Gold potatoes, unpeeled, lower into ½-inch items

Kosher salt and floor black pepper

Greek Peas with Potatoes_MSV[25].jpg

Greek peas with potatoes and herbs. Connie Miller of CB Inventive/Supplied 

2½ cups (12 ounces) frozen peas

1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

¾ cup chopped contemporary dill

½ cup chopped contemporary mint

3 ounces feta cheese, crumbled (¾ cup)


In a big Dutch oven over medium-high, warmth 3 tablespoons of the oil till shimmering. Add the onion and garlic, then prepare dinner, stirring often, till the onion begins to show translucent, about 3 minutes. Add the tomato paste and prepare dinner, stirring continuously, till the onion is effectively coated and the tomato paste is aromatic, 1 to 2 minutes. Add the carrots, potatoes, 2½ cups water, 1½ teaspoons salt and ¾ teaspoon pepper, then convey to a simmer. Cowl, scale back to medium and prepare dinner till a knife inserted right into a potato meets no resistance, 15 to 18 minutes.

Off warmth, stir within the peas. Cowl and let stand till the peas are warmed by way of, about 2 minutes. Stir within the remaining 3 tablespoons of olive oil and the lemon zest and juice. Style and season with salt and pepper. Stir in ½ of the dill and mint. Switch to a serving bowl, sprinkle with the remaining herbs and feta, then drizzle with further olive oil.

Excerpted from MILK STREET: VEGETABLES by Christopher Kimball. Copyright © 2021 by CPK Media, LLC. Images by Connie Miller of CB Inventive. Used with permission of Voracious, an imprint of Little, Brown and Firm. New York, NY. All rights reserved.

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