Do you like roasted potatoes? What about roasted veggies like broccoli, asparagus or brussel sprouts? (Btw: if you think you don’t like brussel sprouts – I’ll be posting a roasted brussel sprouts recipe that will make you drop to your knees and recite a catechism or, being that I was raised Episcopalian, I’m not totally sure what I’m talking about…) Anyway, if you like roasted veggies & potatoes, you will LOVE broccoli gribiche!
I LOVE this dish!!! My kids didn’t feel the same but I LOVE THIS DISH!! This dish ROCKS!!! Try it!! You know where I got this recipe: Super Natural Every Day. This cookbook is full of simple yet amazing recipes. I haven’t made one bad thing from this cookbook…yet.
Don’t be overwhelmed by the recipe – all you do is roast the potatoes & broccoli and toss with a sauce. Not that you were. Getting overwhelmed that is. (Projecting much, Christina?)
It’s great the next day too!
Here’s what you need:
All these ingredients can be found at Trader Joe’s.
INGREDIENTS:
1.5 LBS small fingerling potatoes, unpeeled, scrubbed & dried (or cut larger potatoes)
1/2 c + 2 TBSP olive oil
salt
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger (middle?). Mine were a little thick so I halved or quartered accordingly.
Also, when a recipe calls for the broccoli florets only, I still peel the stalks/stems & slice into coins. They’re really yummy & tender once you’ve peeled them and I hate wasting them. The kids actually like them better than the florets due to the texture I think.
1. Preheat oven to 400.
2. Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins.
After 15 mins, toss or turn with a spatula & put the broccoli in for another 15 minutes. I actually made ‘em share a baking sheet b/c I was dreading the clean up. But I realized that was kind of dumb afterwards.
Here they are crammed together on one baking sheet.
4. In a medium-sized bowl, mash up the egg yellow. Reminds of this episode of “Between Two Ferns”. (Click that link if you like Zach Galifianakis. You will laff really hard.)
Slowly drizzle in the olive oil, very slowly, whisking all the while.
Add the vinegar & mustard & whisk.
Stir in the capers, shallots, herbs & 1/4 tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing.
Place the potatoes & broccoli in a large bowl, pour 3/4ths of the dressing atop and combine very gently. Add more dressing to taste! (I added the whole thing & loved it!)
Some would serve this as a hearty side but for me it’s the perfect lunch or light dinner.
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
Instructions
Preheat oven to 400. First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger.
Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins. Toss, add separate baking sheet with broccoli & bake for another 15 minutes.
In a medium-sized bowl, mash up the egg yellow.
Slowly drizzle in the olive oil, very slowly, whisking all the while. Add the vinegar & mustard & whisk. Stir in the capers, shallots, herbs & ¼ tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing. Place the potatoes & broccoli in a large bowl, pour ¾ths of the dressing atop and combine very gently. Add more dressing to taste!
Notes
I didn’t include the egg boiling time. Btw: here’s a foolproof way to boil your eggs:
1. Place eggs in sauce pan of cold water (water should cover the eggs by an inch.)
2. Turn on the heat to high.
3. When water starts to fully boil, turn heat off & set timer to 20 minutes.
4. Voila! Eggs are hard boiled!
Rinse under cold water just enough to be able to peel them.
Hoo boy – I bought this head of cauliflower at the Farmer’s Market on Wednesday because it was $1.00. I thought I’d roast it and eat it, standing at the counter, while the kids ate their noodles. But then I realized, since I had a loaf of rustic bread all ready to pop into the oven, I better make a soup to go with it.
Last time I did a cauliflower soup, it was a creamy one with cheddar cheese and a potato. Alas, I had no potatoes having used them up in my Gardener’s Pie last week so I checked out another recipe. It was easy! I was able to do this while unloading the dishwasher, helping someone to various art supplies spread far & wide across the house, and picking up all the toys scattered across the backyard.
But I’m glad you didn’t see the kitchen/house afterwards!
YOU NEED:
INGREDIENTS:
2 TBSP olive oil
1/2 onion, finely chopped
2-3 carrots, finely diced
2 celery stalks, finely diced
1-1/2 heads cauliflower, roughly chopped (I only had 1)
2 tsp fresh parsley (or 1 tsp dried parsley flakes)
2 quarts low-sodium vegetable broth (I used Vegetarian Chicken Bullion)
2 tsp dijon mustard
2/3 c grated cheddar cheese
4 TBSP butter
2 c whole milk
6 TBSP all purpose flour
OPTIONAL: 1 c half & half
1. Saute onion in olive oil over medium heat for 4-5 minutes, until browning, stirring occasionally.
2. Add carrots & celery and cook for another 4 minutes.
I used a red onion because I had it! To me, it made no difference.
Lookit how cute and tinily diced those carrots & celery are.
Tinily?
3. Add the cauliflower & parsley. Hoo boy it’s time for me to get a new parsley plant. I need two going at all times as my poor parsley can’t keep up with the demands placed upon it. This is all I could get!
That “undead” finger is actually my pinky. So photogenic!
I only had one head of cauliflower but next time I’ll use 1-1/2 heads as my soup needed more.
Turn heat way down, cover & cook for about 15 minutes on LOW. Feel free to stir every so often.
4. Add 1 or 1-1/2 quarts of the broth. Save that last 1/2 quart to decide if you need it or not depending on how you like your soup. Heat to boiling, then turn down heat and simmer.
5. Melt butter in a small saucepan. I used the same soup pot I started my soup in until realizing that pot was way too small. So there are a few onions in there. No bigs!
6. Now whisk your milk & flour together. Add that mixture to the melted butter, stirring to combine. **Now here’s an option for you: add 1 c half & half to the white sauce you just made. I didn’t do that b/c I never have half & half in my house.** You will have a thickened sauce. Pour that milk/flour/butter mixture into the soup and stir.
7. Add 2 tsp dijon mustard to the soup as well as 2/3 c grated cheddar cheese. I think mine needed the cheese because I used 1% milk instead of whole milk. If you use whole milk AND half & half, you might want to omit the cheese. Or add it! What, me worry?
Let soup simmer for another 15 minutes. Add salt & black pepper to taste!
2 quarts low-sodium vegetable broth (I used Vegetarian Chicken Bullion)
2 tsp dijon mustard
⅔ c grated cheddar cheese
4 TBSP butter
2 c whole milk
6 TBSP all purpose flour
OPTIONAL: 1 c half & half
Instructions
Saute onion in olive oil over medium heat for 4-5 minutes, until browning, stirring occasionally.
Add carrots & celery and cook for another 4 minutes.
Add the cauliflower & parsley.
Turn heat way down, cover & cook for about 15 minutes on LOW. Feel free to stir every so often.
Add 1 or 1-1/2 quarts of the broth. Save that last ½ quart to decide if you need it or not depending on how you like your soup. Heat to boiling, then turn down heat and simmer.
Melt butter in a small saucepan.
Now whisk your milk & flour together. Add that mixture to the melted butter, stirring to combine. **Now here’s an option for you: add 1 c half & half to the white sauce you just made. (For extra creaminess…)** Regardless of the half & half, you will have a thickened sauce. Pour that milk/flour/butter mixture into the soup and stir.
Add 2 tsp dijon mustard to the soup as well as ⅔ c grated cheddar cheese. I think mine needed the cheese because I used 1% milk instead of whole milk. If you use whole milk AND half & half, you might want to omit the cheese. Or add it! What, me worry?
Let soup simmer for another 15 minutes. Add salt & black pepper to taste!
Serve with rustic bread & grated cheddar to top.
Notes
If soup is too chunky, puree ⅓rd of it using a blender or immersion blender. Be CAREFUL if you use a regular blender as the heat can make it explode out! It never happened to me – it happened to a “friend” of mine.
I know, it’s wayyyyyyyyyyyyy too early in the year to start making potato salad. Hold on a minute? Says WHO? I felt like making this salad in March and so I did.
Lord knows, G will gag and possibly need to be hospitalized if he so much as smells mayonnaise. Also, although I love almost ANY kind of potato salad, I wanted to try a brighter, lighter version. This one is AMAZING and can be eaten room temp, warm or cold.
This salad has NO mayo.
All you need is:
and these: Please excuse that basket of junk in the back.
Here’s a gratuitous shot of the parsley from my garden:
INGREDIENTS:
8 oz green beans, trimmed & cut into 1-1/2″ pieces
3 lbs small red-skinned potatoes, unpeeled, halved (if yours are medium-sized, then quarter them)
2 TBSP dry vermouth
2 TBSP white wine vinegar
1 large shallot, chopped
1 TBSP coarse-grained Dijon mustard
2/3 c olive oil
2 TBSP chopped fresh parsley
1. Boil beans in large pot of salted water until crisp/tender, about 4 minutes.
Drain. Transfer to a bowl of ice water. Drain. Pat dry with a towel. (Or let drip dry, like I did!)
2. Cook potatoes in a large pot of boiling salted water until just tender, about 12 minutes. Drain. Transfer to large bowl (I put them back in the pot to save dishes!) Sprinkle vermouth over hot potatoes. **NOTE: I had medium sized potatoes so I ended up cutting them into quarters. I think I overcooked them a tad but they were still excellent.**
Toss gently and let stand for 5 minutes.
3. In a small bowl, whisk together vinegar, shallot, and mustard. Gradually whisk in oil.
Uh, YUM!
4. Pour over potatoes and toss gently to coat. Obviously, pre “tossing to coat.”
Cool completely. Mix in green beans and parsley. Season with salt & pepper to taste.
I love this salad!! It’s a little more “refined” maybe? Fresher & definitely lighter than the mayo based potato salad we all know and still love. (Except for those of us who gag and throw themselves on the floor at the sight or even thought of mayo ((Christina Lynch & George, you know I’m talking to you…))) Wow, those parenthesis are blinding me!
