Cabbage, Pineapple, and Peanut Salad

• 12 ounces green or savoy cabbage, cored and sliced thin (about 4 cups)
• 1/2 pineapple, chopped (about 2 cups)
• 1/2 cup chopped dry-roasted peanuts
• 1 jalapeno, minced
• 3 tablespoons mild olive oil
• 3 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1 teaspoon coarse salt
• 1/4 cup chopped cilantro

Combine the cabbage, pineapple, peanuts, and jalapeno in a large bowl.

In a small bowl, whisk the oil, vinegar, ginger, garlic, and salt until blended. Add the dressing to the cabbage and toss to blend. Add the cilantro if using. Serve at room temperature.

Makes 4 to 6 servings

From Fresh & Fast Vegetarian

Shrimp and Sausage Jambalaya

• 1/2 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1/2 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 can diced tomatoes, drained
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon tomato paste
• 3 cups chicken stock, preferably homemade
• 1 1/2 cups long-grain rice, rinsed
• 1 bay leaf
• Salt and freshly ground black pepper
• 3 to 4 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 pound medium shrimp, deveined
• 1/4 cup chopped scallions, divided
• 1/2 cup chopped fresh parsley, divided
• Lemon wedges

Heat the oil in a large Dutch oven over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya to steam for 15 minutes before serving.

Garnish with the scallions, parsley, and a dash of hot sauce, if desired. Serve with lemon wedges.

Makes 4 servings
Adapted from the Food Network

Bacon and Cabbage Soup

In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.

• 1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 5 1/2 cups chicken stock or low-sodium chicken broth
• 4 Turkish bay leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
• Additions: white beans, carrot, celery, fresh thyme or rosemary

In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

Yield: Makes 4 servings

From Epicurious, adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

Mountain-Style Paella

• 2 large red bell peppers, seeded
• 1/4 cup olive oil
• 1 3 1/2-pound chicken, cut into 8 pieces
• 1 1/2 pounds pork sausage, cut into 1-inch pieces
• 1 pound mushrooms, thinly sliced
• 3 pounds tomatoes (about 7 cups), chopped
• 2 tablespoons minced garlic
• 1 pound green beans, trimmed, cut into 1-inch lengths
• 1/2 cup almonds, finely ground
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh sage
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon saffron threads, crushed
• 1/4 teaspoon dried crushed red pepper
• 2 cups Spanish short-grain white rice
• 4 cups (or more) hot canned low-salt chicken broth
• Lemon wedges

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.

Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.

Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.

Serves 8

From Bon Appetit

Toasted Quinoa with Spinach, Tomatoes and Walnuts

Quinoa has an irresistibly nutty taste, a texture that is crunchy yet delicate, and cooks in less than 20 minutes. I use it as a side dish, breakfast cereal, in salads, and often, as in this recipe, as part of a main dish. Serve with Warm Green Bean Salad with Red Onion and Mint (page 00). Cook time: 35 minutes.

• 1½ cups quinoa
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, grated
• 1 teaspoon coarse salt
• 1 cup tri-color grape or petite cherry tomatoes
• 1 bag (5 ounces) baby spinach, about 5 cups packed, rinsed and drained
• ½ cup broken walnuts
• ½ cup grated Parmigiano-Reggiano
• Torn basil leaves (optional)

1. Place the quinoa in a fine mesh strainer and rinse under cold running water for at least 45 seconds. To save water swish the quinoa in a bowl of water instead of using the running water. Shake in a strainer to remove as much water as possible.

2. Add 1 tablespoon of the oil to a deep straight-sided skillet or sauté pan and warm over medium-low heat. Add the wet, but drained, quinoa and turn the heat to medium high. Stir the quinoa until it dries out and begins to turn golden, 8 to 10 minutes.

3. Add the garlic and cook, stirring, 30 seconds. Add 3 cups water and the salt and heat to a boil. Cook, covered, over medium-low heat, until all of the water is absorbed and the quinoa the quinoa is translucent and appear to be uncoiling, 18 to 20 minutes.

4. Meanwhile heat the remaining 1 tablespoon oil in a small skillet over medium high heat until hot enough to sizzle a cherry tomato. Add the tomatoes and cook, shaking the pan, until the tomatoes are blistered and softened, about 5 minutes. Set aside.

5. When quinoa is cooked add the spinach and tossing with the quinoa, over medium heat, until wilted, about 3 minutes. Top with the tomatoes. Sprinkle with the walnuts and cheese. Fluff to combine. Garnish with basil and serve.

Makes 4 servings

From Fresh & Fast Vegetarian by Marie Simmons

Burnt Tomato Halves

Adapted from Seven Fires, by Francis Mallmann with Peter Kaminsky.

Serves 2

• 2 firm but ripe tomatoes
• Extra virgin olive oil
• Coarse salt
• 8 black peppercorns
• 1 tablespoon fresh oregano leaves

1. Heat a large cast iron skillet over high heat until a drop of water sizzles on the surface. Meanwhile cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.

2. Place the tomatoes cut side down on the hot surface. Do not move for 8 to 10 minutes, or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.

3. Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate, so that the burnt side is up. With a chef's knife, cut crosshatches into the surface of the tomatoes. Sprinkle with peppercorns and oregano, drizzle with more olive oil, and serve immediately

Note: If whole peppercorns are problematic, coarsely crack or grind them.

Endives aux Gratin with Ham

• 4 tb olive or vegetable oil
• 8 whole heads Belgian endive cored
• ¼ cup chopped green bell pepper
• ¼ cup chopped red bell pepper
• 1 tablespoon flour
• ½ cup grated Gouda or Jarlsberg or other mild nutty cheese
• 2 tb grated Parmesan Cheese
• Salt and pepper to taste
• 8 slices of Ardennes ham (or Black Forest ham)
• Chopped parsley

Preheat the oven to 350 degrees. In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.

Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.

From The Belgian Endive Marketing Board

Warm Green Bean and Potato Salad from Liege

• 8 Medium New Potatoes -- scrubbed
• Salt -- to taste
• 1/2 Pound Green Beans
• 2 Tablespoons Unsalted Butter -- or olive oil
• 5 Ounces Bacon -- chopped
• 1/4 Cup Red Wine Vinegar
• 2 Medium Shallots -- finely chopped
• 1/4 Cup Parsley -- finely chopped
• Pepper -- to taste

Cook potatoes in boiling water for 20 minutes. Cook green beans in salted water until tender but still crunchy. When potatoes are cool enough to handle, peel, and cut into 4 pieces. Combine with green beans in a salad bowl. Melt butter in medium sized skillet. Add bacon and saute until crisp about 4 minutes. Pour bacon and skillet drippings over potates. Deglase skillet with vinegar and reduce vinegar by 2/3 about 1 minute. Pour over vegetable and combine well. Season with salt and pepper. Sprinkle with shallots and parsley.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Toasted Bulgur, Tomato, and Feta Salad with Three Herbs and Toasted Pine Nuts

A twist on tabbouleh. Serve with grilled lamb and Warm Green Bean Salad or Fattoush.

• 1 cup bulgur
• 1/3 cup + 1 tablespoon olive oil
• 1 teaspoon coarse salt
• 1/4 cup fresh lemon juice
• 1 garlic clove, grated
• 1 cup loosely packed fresh mint leaves
• 1 cup chopped loosely packed Italian parsley, including tender stems
• 2 firm ripe tomatoes, cored and cut into ½ inch cubes (about 2 cups)
• 1 cup cubed (1/2 inch) cucumber
• 1 cup diced red onion
• 4 ounces (about 1 cup) crumbled feta cheese
• Toasted pine nuts

1. Preheat the oven to 350. Spread the bulgur in a 13x9 inch baking pan and bake until lightly toasted, stirring once, 10 minutes. Transfer to a bowl. Add 1½ cups boiling water, 1 tablespoon oil and ½ teaspoon salt and stir to blend. Let stand, covered tightly, until all the water is absorbed, about 20 minutes.

2. Dressing: In a large bowl whisk 1/3 cup oil, the lemon juice, garlic and ½ teaspoon salt until blended.

3. Finely chop the mint and parsley. Combine the bulgur, dressing, herbs, tomatoes, cucumber and onion and toss to blend. Spoon into a deep platter and garnish with feta and toasted pine nuts. Serve at room temperature.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Balsamic-Dressed Roasted Beets

A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.

• 3 medium beets (about 1 1/4 pounds)
• 1/4 cup fresh orange juice
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon sugar
• 1/2 star anise
• 1/4 teaspoon salt
• freshly ground black pepper

Preheat oven to 400°.

Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.

Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced by half. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Yield: 4 servings (serving size: 1/2 cup)

Adapted from Cooking Light

Spicy Azuki Bean and Brown Rice Salad

• 3/4 cup dried azuki beans
• 3/4 cup brown rice
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons tamari sauce
• juice of 1/2 lemon
• 1-inch piece fresh ginger, minced
• 2 garlic cloves, minced
• 2 hot green chilies, seeded and minced
• 1/4 teaspoon cayenne
• 3 green onions, green and white parts sliced
• 1 carrot, finely sliced
• 3 radishes, finely sliced
• 1 tablespoon white sesame seeds

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve.

Serves 4 to 6.

from Lisa's Kitchen

Lemon-Buttered Broccoli Spears

• 1 pound broccoli, trimmed and cut into spears, the stems reserved for another use
• 1 tablespoon unsalted butter
• fresh lemon juice to taste
• freshly grated lemon zest for sprinkling the broccoli
• lightly toasted pine nuts or almonds (optional)

In a steamer set over boiling water steam the broccoli, covered, for 4 minutes, or until it is crisp-tender. In a skillet heat the butter over moderate heat until the foam subsides, in it toss the broccoli until it is coated well, and sprinkle the broccoli with the lemon juice, salt and pepper to taste, and zest. Sprinkle on nuts, if desired.

Yield: Serves 3

Adapted from Gourmet | March 1992

yummy celeriac, apple & fennel bake

• 1 large celeriac, sliced
• 1 fennel bulb, sliced
• 1 apple (sharp variety such as Granny Smith), sliced
• 180ml whipping or double cream
• salt
• freshly ground black pepper
• 125g grated cheese (optional)

Serves: 4

1. Preheat oven to 190C/Gas mark 5 and steam the celeriac and fennel for 5 minutes to soften slightly.

2. Put a layer of celeriac into a buttered gratin dish and season. Then layer the apple slices over the top and sprinkle with salt. Next, spread a layer of fennel on top of the apple.

3. Repeat step 2 with the remaining celeriac, apple and fennel. Season and pour the cream over the bake.

4. Bake for about 35 minutes until soft. If adding cheese, finish the bake off under the grill until the cheese bubbles.

Recipe by Amy Brooks, a box customer from Reading. This 'yummy' bake was the winning recipe of our 2009 recipe competition held at the Field Kitchen in Devon.

Celeriac Gratin

• 1 medium celeriac, peeled and sliced
• 6 potatoes, peeled and sliced
• 1 leek or onion finely chopped
• 1 clove garlic crushed with a teaspoon of salt
• brown bread crumbs, tossed with a drip of olive oil (optional)
• 2 tablespoons chopped fresh parsley
• 1 carton double cream
• grated cheese
• freshly ground black pepper

Lay sliced potato and celeriac in a large flat dish, put a little of the salt garlic mix between each slice, pour over cream, grate cheese over and add black pepper.

For a change you can add the crispy topping - best made using onion, wholemeal or seeded bread for the crumbs whizzed in a blender.

Bake at 160 degrees C for a couple of hours under foil and then remove to crisp topping. If your in a hurry you can steam/boil celeriac and spuds first and bake for 1/2 hr in a hotter oven!

(Parsley to garnish)

White Beans and Escarole

• 6 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 3 1/2 cups cooked great northern or navy beans
• 2 large heads escarole, chopped
• 2 tablespoons flax seed oil
• 5 dashes ume plum vinegar
• Gomasio

In Dutch oven over medium heat, sauté garlic in olive oil until soft (about 2 minutes). Add beans and escarole and stir until escarole starts to wilt. Continue cooking 3 minutes. Remove from heat, drizzle with flax oil and vinegar and toss to combine. Sprinkle with gomasio and serve.

VARIATION To turn this dish into a rich, nondairy cream soup, add 3–4 cups vegetable stock, simmer 5 minutes, purée with handheld blender and serve.

SERVES 2

from CLEAN FOOD

Kabocha Squash Stuffed with Brown Rice and Chickpea Pilaf

• 1 kabocha squash
• Extra virgin olive oil
• 1/2 cup chopped toasted pecans

BROWN RICE STUFFING

• 1 cup medium grain brown rice
• 2 cups water
• 1 thumb-size piece kombu
• 1/3 cup currants
• 1 teaspoon ground allspice
• 1 tablespoon dried dill
• 2 tablespoons grapeseed oil
• 1 onion, chopped
• 1 1/2 cups cooked chickpeas
• 1/2 cup toasted pine nuts
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Sea salt and freshly ground black pepper

Soak rice for 1 hour in bowl with enough water to cover. Drain, place rice in pot with 2 cups fresh water, kombu, currants, allspice and dill. Bring to boil, then reduce heat, cover and simmer 30 minutes or until water is absorbed. Set aside to cool.

ROASTING SQUASH

Preheat the oven to 400°F. Wash squash well and cut in half from top to bottom. Remove seeds and rub skin and f lesh with oil. Place cut side down on cookie sheet and roast 25 minutes or until soft (time will vary according to size of squash).

PREPARING STUFFING

In large skillet over medium heat, sauté onion in grapeseed oil until soft (about 3 minutes). Remove kombu from rice and discard. Add rice and chickpeas to onion and sauté 3 minutes. Remove from heat and toss with pine nuts, parsley and lemon juice. Season to taste with salt and pepper.

FINISHING

Slice cooked squash into boats, place on individual plates or group on a platter. Spoon brown rice stuffing over the center so that it spills down on each side, sprinkle with toasted pecans and serve.

SERVES 4

from CLEAN FOOD

Apple Squash Soup

• 1 large butternut squash
• 1 large yellow onion, chopped
• 2 tablespoons grapeseed oil
• 4 large apples, peeled, cored and quartered
• 4 cups vegetable stock
• 1 cup rice milk
• 1/4 cup coconut milk
• 1/2 teaspoon ground nutmeg
• Sea salt

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces. In large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Purée with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.

SERVES 6

from CLEAN FOOD

Winter Vegetable Soup

• 4 slices bacon in 1-inch piece
• 4 tb unsalted butter
• 2 c diced leeks
• 1 1/2 c diced onions
• 1 c diced celery
• 1 1/2 ts dried tarragon
• 1/2 ts dried thyme
• Salt and pepper to taste
• 5 c chicken stock (homemade preferred)
• 2 1/2 c diced potatoes
• 1 lb rinsed spinach 1/8 inch slivers
• 1 1/2 c sliced carrots*
• 1 1/2 c shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove & discard.

2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well.

3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 min).

4. add half the spinach and the cabbage, simmer 1 minute.

5. Remove from heat. Puree half the soup in a food processor or blender & return to pot.

6. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve.

Serving Size : 6

Recipe found in “The New Basics” cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

Orecchiette with Cauliflower Il Melograno

• 1 large head green cauliflower (sometimes called broccoflower, about 2 1/2 pounds) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use
• 3/4 pound dried orecchiette
• 5 tablespoons good-quality extra-virgin olive oil
• 2/3 cup fresh bread crumbs
• 1/4 pound bacon (about 4 slices), chopped
• 2 large garlic cloves, chopped
• Accompaniment: freshly grated Parmesan

In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.

In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.

While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.

Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.

Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.

Sprinkle pasta with bread crumbs and serve with Parmesan.

yield: Serves 4 as a first course

from Gourmet

Roasted Root Vegetables

• 1 medium head garlic
• 1 1/2 - 2 pounds root vegetables , peeled and cut into 1 1/4-inch pieces
• 1 medium onion or 4 to 6 shallots, peeled
• 2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
• Table salt and ground black pepper

1. Heat oven to 400 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

from Cooks Illustrated. Serves 4. Published January 1, 1994.