ConTenTs

Introduction: Moving Veggies to the Center of the Plate

10 Chapter 2: Hearty Soups 30 Chapter 3: Veggie Pasta Sauces 56 Chapter 4: Eggs (+ Veggies) for Dinner 80 Chapter 5: Gratins, Tians & Galettes 96 Chapter 6: Savory Rustic Tarts 114 Chapter 7: Veggie Sauts & Ragots 128
Chapter 8: Grains (+ Veggies) for One-Dish Dinners Chapter 9: Pizza for Dinner Chapter 10:

Chapter 1: Main-Dish Salads

144

162 Mastering the Basics 188 214 Index 216

Acknowledgments

Warm Winter Salad of Roasted Root Fries

with Shallot & Sherry-Maple Vinaigrette
FoR THe veGeTABLeS 1 lb/455 g SWEET POTaTOES, unpeeled, pointy ends trimmed, and cut into 2- to 3-in-/5- to 7.5-cm-long and 38 -in-/1-cmwide sticks 1 lb/455 g yuKOn GOlD POTaTOES, unpeeled, cut into

{Winter Salads} Who doesnt like fries, and oh how virtuous you can feel eat-

ing them with salad! Not only is this warm winter salad delicious, but it also looks like an autumn colors extravaganza with the sweet potatoes, potatoes, and parsnips piled high on frise, arugula, and radicchio. A tasty warm shallot vinaigrette brings everything together. The fries, of course, are not deepfried but oven-roasted. The low-moisture parsnips get very crisp, while the high-moisture sweet potatoes get very sweet, but not as crisp. The potatoes turn a lovely golden color and get crisp in places. So, in the end, the salad has a variety of textures. If you want to prep the greens ahead, keep them in a stainless-steel bowl in the fridge, covered with a damp cloth. Make the vinaigrette ahead, if you like, too, and gently reheat it over medium-low heat in a skillet before using. This generous salad is a meal-in-one for veggie lovers, but a side order of grilled or roasted sausages wouldnt be amiss here, either.
SER V E S

2- to 3-in-/5- to 7.5-cm-long and 38 -in-/1-cm-wide sticks

1 lb/455 g PaRSniPS, trimmed, peeled, and cut into 2- to 3-in-/ 5- to 7.5-cm-long and 38 -in-/ 1-cm-wide sticks
OliVE Oil
1 3

cup/75 ml ExTRa-ViRGin

KOSHER SalT

OliVE Oil

FoR THe WARM vInAIGReTTe 1 3 cup/75 ml ExTRa-ViRGin 1 large SHallOT (about 11 2 oz/40 g), finely chopped (1 3 cup)
KOSHER SalT

1 To cook the vegetables: Preheat the oven to 450F/230C/gas 8. Line two large
rimmed heavy-duty baking sheets with parchment. In a large, wide mixing bowl, combine the sweet potato sticks, the potato sticks, and the parsnip sticks with the olive oil and 11/2 tsp salt. Toss well, divide evenly between the prepared baking sheets, and spread in a single layer. Roast, rotating the baking sheets once from front to back and between upper and lower oven racks (and flipping the veggies with a spatula, if you like) after 20 minutes of cooking, until the fries are nicely browned and tender, about 35 minutes. Let cool for a couple of minutes on the baking sheets and then combine the potatoes, sweet potatoes, and parsnips in a mixing bowl.

2 tbsp SHERRy VinEGaR 1 tbsp pure MaPlE SyRuP 1 tsp DijOn MuSTaRD 1 tsp coarsely chopped
FRESH THyME lEaVES FRESHly GROunD PEPPER

23

CHaPTER 1: main-dish salads