Vegetables, Fruits and Grains

For vegans, vegetarians, and everyone else!

Julia Child’s shredded potato gratin is the fancy-ish potato dish you need in your life.

Julia’s Shredded Potato Gratin Recipe

1. Preheat the oven to 375 F.
2. Sauté 1/2 cup minced onion in 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet over medium-low heat for 5 minutes or so, until tender but not browned.
3. Beat 4 large eggs in a mixing bowl with 1/2 clove crushed garlic, 2 tablespoons minced parsley, 2/3 cup (3 ounces) grated Swiss cheese, 1/4 cup heavy whipping cream, a pinch of black pepper, and 1/2 teaspoon fine salt.
4. Stir the softened onions into the egg mixture.
5. Peel 3 medium russet potatoes and grate them on the large holes of a box grater. A handful at a time, squeeze out any excess water from the potatoes. Stir the potatoes into the egg mixture.
6. Place 2 tablespoons butter in an 11- to 12-inch baking dish or skillet and put the dish in the oven until the butter is melted. Pour the potato-egg mixture into the baking dish and dot with a final 1/2 tablespoon butter cut into pea-sized pieces.
7. Set the baking dish in the upper third of the oven and bake for 30 to 40 minutes or until the top is nicely browned.

Caramelizing onions can be a painstaking process that, if done right, can take well over an hour. Here is a hack that cuts the time down by half.

 

Here is a recipe from Joanie Zisk for yummy baked sweet potato fries. Serves one or two.

 

 

Grilled Peaches

Ingredients

• 4 peaches, halved and pitted
• 1 tablespoon vegetable oil (not olive oil)
• 2 tablespoons honey
• 1 cup soft cream cheese or mascarpone cheese

Directions

1. Preheat your grill or grill pan to medium-high heat and lightly oil it.
2. Lightly brush peaches with oil; place cut side down onto the preheated grill pan. Grill until peaches have nice grill marks, about 5 minutes; turn them over.
3. Place a dollop of cream cheese or mascarpone cheese where the pit was and drizzle with honey. Grill until cream cheese is warm, 2 to 3 minutes more.
4. Serve immediately with additional honey.

Note: plan on 2 peach halves per person. You can also substitute other stone fruits like nectarines or plums.

Creamed Corn

Ingredients

• 2 Tbsp. unsalted butter
• 1/4 cup finely chopped yellow onion
• 4 cups fresh corn kernels (from 8 ears) with corn milk
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 tsp. all-purpose flour
• 1 1/2 cups heavy whipping cream
• 1 Tbsp. sugar (optional)
• Chopped fresh chives

Directions

1. Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes.
2. Cut corn from the cobs, then use the back of your knife to scrape the corn milk from the cobs.
3. Add corn, corn milk, salt, and pepper; cook, stirring occasionally, until corn becomes tender and juicy, 6 to 8 minutes.
4. Sprinkle flour over corn mixture; cook, stirring until well combined. Add whipping cream and, if desired, sugar. Stir until free of lumps. Cook over medium heat, stirring often, until the sauce thickens and coats the corn well. Garnish with chives and serve.

https://youtu.be/zrUc0037RX8

Pickled Red Onions

• 3/4 cup water
• 2/3 cup white wine or cider vinegar
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 medium red onion, thinly sliced
• pickling spice or black peppercorns

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.