You know you’re supposed to eat your veggies, and you do, but sometimes they can get a little… boring. Not anymore: Michael Anthony, executive chef at celebrated NYC restaurants Gramercy Tavern and Untitled, gives them the star treatment in his new book, V is for Vegetables ($28, amazon.com). Read on for easy yet fabulous takes on some of the healthiest items abundant right now in your local farmer’s market.
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Baked Sweet Potato Fries
Photo: Maura McEvoy
Serves: 4
2 large unpeeled sweet potatoes, cut lengthwise into 6 wedges
3 Tbsp. olive oil
Salt and pepper
Preheat the oven to 375°F. Put the potatoes in a deep baking pan large enough to fit them in one layer, then add the oil, salt, and pepper. Over medium-high heat on the stove, cook the potatoes until well browned, about 10 minutes. Transfer the pan to the oven and bake until the potatoes are tender inside and crispy outside, about 20 minutes. Broil them for a few minutes to crisp the skins.
PER SERVING: 146 Calories, 10g Fat (1g Sat.), 0mg Chol., 2g Fiber, 1g Pro., 13g Carb., 181mg Sod., 1mg Iron, 20mg Calcium
Cauliflower Curry in a Bowl
Photo: Maura McEvoy
Serves: 6
3 Tbsp. olive oil
Florets from 1/2 head cauliflower
1 small butternut squash, peeled and cubed
¼ cup raisins (mix of golden and black)
¼ cup minced shallots
2 cloves garlic, minced
2 thick slices fresh ginger, minced
2 small hot pickled peppers, like jalapeno, seeded, skinned, and chopped
1 ½ tsp. turmeric
½ tsp. mild curry powder
Pinch crushed red pepper flakes
Salt and pepper
1 14-oz. can coconut milk
1 cup freshly cooked chickpeas (or canned, drained and rinsed)
Fresh lime juice
Handful fresh flat-leaf parsley, finely chopped
Heat the oil in a large pot over medium-high heat. Add the cauliflower and cook until golden brown in places, about 5 minutes. Transfer the cauliflower to a bowl, add the squash to the pot, and cook for a few minutes. Add the raisins, shallots, garlic, ginger, pickled peppers, turmeric, curry powder, red pepper flakes, salt, and pepper, and cook until the garlic and shallots are softened.
Add the coconut milk and 1 cup water, bring to a simmer, cover, and cook about 10 minutes. Add the cauliflower and chickpeas and simmer, covered, for another 10 minutes. Add lime juice and parsley and serve.
PER SERVING: 288 Calories, 22g Fat (14g Sat.), 0mg Chol., 4g Fiber, 5g Pro., 23g Carb., 283mg Sod., 4mg Iron, 66mg Calcium
Roasted Brussels Sprouts with Maple Syrup
Photo: Maura McEvoy
Serves: 4
3 Tbsp. olive oil
1 lb. Brussels sprouts, trimmed and halved
Salt and pepper
1 Tbsp. minced onion
1 small clove garlic, minced
2 Tbsp. maple syrup
Fresh lemon juice
Olive oil, for drizzling
Preheat the oven to 375°F. Heat the oil in a large ovenproof skillet over medium heat, add the Brussels sprouts cut-side down, salt, and pepper, and cook until golden, about 5 minutes. Transfer the skillet to the oven and roast until the Brussels sprouts are tender, about 15 minutes.
Return the skillet to the burner over medium heat. Scatter the onions and garlic over the Brussels sprouts, drizzle with the maple syrup, then turn the sprouts over and let the syrup bubble and caramelize a little. Remove from the heat, drizzle with lemon juice and oil and serve.
PER SERVING: 197 Calories, 14g Fat (2g Sat.), 0mg Chol., 4g Fiber, 4g Pro., 18g Carb., 175mg Sod., 2mg Iron, 61mg Calcium
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V IS FOR VEGETABLES recipes courtesy Little, Brown and Company
Copyright © 2015 by Michael Anthony and Dorothy Kalins, Ink, LLC
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