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ConTenTs

Introduction: Moving Veggies to the Center of the Plate 6

Chapter 1: Main-Dish Salads 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 144

Chapter 9: Pizza for Dinner 162

Chapter 10: Mastering the Basics 188

Acknowledgments 214

Index 216

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2 3

Warm Winter Saladof Roasted Root Frieswith Shallot & Sherry-Maple Vinaigrette

FR TH GTABLS

1 lb/455 g SWEET POTTOES,

unpeeled, pointy ends trimmed,

and cut into 2- to 3-in-/5- to

7.5-cm-long and 38-in-/1-cm-

wide sticks

1 lb/455 gKO GOD

POTTOES, unpeeled, cut into

2- to 3-in-/5- to 7.5-cm-long and

38-in-/1-cm-wide sticks

1 lb/455 g PRSPS, trimmed,

peeled, and cut into 2- to 3-in-/

5- to 7.5-cm-long and 38-in-/

1-cm-wide sticks

13 cup/75 ml ExTR-VRG

OVE O

KOSHER ST

FR TH WARM IAIGRTT

13 cup/75 ml ExTR-VRG

OVE O

1 large SHOT (about

112 oz/40 g), fnely chopped

(13 cup)

KOSHER ST

2 tbsp SHERR VEGR

1 tbsp pure MPE SRP

1 tsp DjO MSTRD

1 tsp coarsely chopped

FRESH THME EVES

FRESH GROD PEPPER

{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 deep-

fried 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.

1 To cook the vegetables:Preheat the oven to 450F/230C/gas 8. Line two largerimmed 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 rom

ront to back and between upper and lower oven racks (and fipping the veggies

with a spatula, i you like) ater 20 minutes o cooking, until the ries are nicely

browned and tender, about 35 minutes. Let cool or a couple o minutes on the

baking sheets and then combine the potatoes, sweet potatoes, and parsnips in a

mixing bowl.

SERVES 4

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C H P T E R 1 : main-dish salads