Heirloom Vegetable Recipes
by Sandy Swegel
Last night I went to our annual culinary gardener’s potluck holiday party. When you have good organic produce you’ve grown yourself, the flavors are so much better than standard grocery store fare, it doesn’t take much work to make potluck meals everybody loves. The vegetable provides most of the flavor!
Some of last night’s easy dishes:
Sweet potatoes cut in 1-inch chunks, marinated in olive oil and lots of rosemary and garlic. With the oven at 425°, bake on a cookie sheet (not a deep dish) 45 minutes. Turn halfway through. The cookie sheet lets the heat slightly crust the pieces of sweet potato. This works for butternut squash too.
Beets, small quarters, marinated in olive oil and balsamic vinegar, roasted to soft perfection. Oven at 350, about 30 minutes depending on your beets.
Kale, sliced in quarter inch strips, sauteed in coconut oil with sesame seeds, cranberries, cashews and lemon juice. Saute nuts first then lightly saute kale till tender. Turns out a beautiful bright green color with red highlights.
Apples, small quarters or eighths, soaked in mulled wine and apple cider, then simmered to tenderness. Dust with cinnamon. Serve as a main course side, not as dessert.
Very thinly julienned beets and carrots, in a vinaigrette sauce with pomegranate seeds and tiny mandarin orange pieces.
Quinoa, cooked and mixed with well-sauteed thin slices of red chard, buffalo mozzarella cheese and blue cheese and bits of chopped pistachios.
All these great dishes were healthy and intensely flavorful. It’s really not difficult to cook good vegetable-based dishes for potlucks or for our nightly meals. It’s the reward for a long season of gardening in a hot drought year.