Entertaining with Vegetables on Indy Style
Apr 21, 2016, Updated Jun 07, 2021
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This morning on Indy Style, food and lifestyle expert Chadwick Boyd and I demonstrated how you can use all parts of vegetables to create tasty recipes!
If you love biscuits, you should try these Cauliflower Drop Biscuits with Cheddar, Bacon and Green Onion from Josie’s Organics. You won’t even realize there’s cauliflower inside! Watch Chadwick make these beauties in our first segment:
In our final segment, Chadwick made some gorgeous Garlicky Kale with Roasted Lemon and Hazelnut Parmesan Dust. As if that wasn’t enough, he also dressed up celery with this Shaved Celery with Pimento Buttermilk Dressing & Cheddar Bits. (See the full recipes at the end of this post, along with a bonus recipe!)
If you want to learn more about sustainability and whole vegetable cooking, join Chadwick and me tonight at the Williams-Sonoma at The Fashion Mall at Keystone in Indianapolis.
6 to 6:45 p.m. – VIP event
6:45 to 7:45 p.m. – Live cooking demo in the Williams-Sonoma kitchen
7:45 to 8:30 p.m. – Meet and greet with Chadwick, who will sign his Entertaining with Vegetables book
At tonight’s event, Chadwick will show you how to use all parts of vegetables, from root to stalk to leaves, to get the most flavor and style. And I will share secrets for getting the greatest value from the produce department. It’s a fun, interactive evening – just like hanging out in the kitchen and cooking together! And there will be prizes and giveaways throughout this FREE event. I hope to see you there!
I’ll be back on Indy Style in May!
Garlicky Kale With Roasted Lemon And Hazelnut Parmesan Dust
Copyright © 2015 Lovely & Delicious Enterprises, Inc.
Serves 4-6
Lacinato or “Tuscan” kale as it’s sometimes called is a very sturdy green leaf to cook with. The technique of slicing the kale into very thin strips creates a soft, elegant bed for other ingredients to settle into, like this dish’s delicious hazelnut parmesan dust. Roasting the lemon is a simple way to add a unique boost of flavor instead of sharp, fresh lemon juice. Be sure to use good quality, “first press” olive oil for this recipe. It makes a big difference in overall flavor of the dish. I make this salad over and over again, and I never get tired of it for lunch, dinner or a snack.
INGREDIENTS
For the Roasted Lemon
2 lemons cut in half
2 teaspoon olive oil
Pinch of Kosher salt
Fresh cracked pepper
For the Salad
⅓ cup hazelnuts, skins removed
1 bunch Lacinato kale, washed, tough bottom ends of center ribs removed
3 Tablespoons olive oil
2 cloves garlic, grated
⅓ cup parmesan
½ teaspoon Kosher salt
¼ teaspoon fresh cracked pepper
DIRECTIONS
Preheat oven to 400°F. Place the lemon halves in a small baking dish. Drizzle with olive oil. Sprinkle on a pinch of Kosher salt and add a few twists of fresh cracked pepper. Roast for 20-25 minutes until the the cut sides turn slightly brown. Remove from the oven and let cool.
Heat a large skillet on medium heat. Add the hazelnuts. Toast 7-10 minutes until golden brown. Shake the pan a few times to ensure the nuts toast evenly. Transfer to a plate or shallow dish and set aside to cool.
Stack the kale leaves on top of each other, then roll them tightly together like a cigar. Using a large, sharp knife, slice them into very thin ribbons crosswise. Place in a large mixing bowl. Add the olive oil, garlic and salt and pepper. Toss with tongs to coat. Transfer to a platter.
Place the hazelnuts in a food processor and pulse about a minute until they are a fine powder, like the grated parmesan. Transfer to a small mixing bowl. Add the parmesan and stir with a fork.
Sprinkle the hazelnut cheese mixture over the kale. Squeeze the roasted lemons over the salad. Serve.
• • •
Shaved Celery With Pimento Buttermilk Dressing & Cheddar Bits
Copyright © 2015 Lovely & Delicious Enterprises, Inc.
Serves 6-8
Who doesn’t love pimento cheese, really? This recipe celebrates the very best of pimento cheese – with a twist. This is my take on celery sticks stuffed with pimento cheese. But here, the celery is shaved with a scalpel-sharp vegetable peeler to create a luscious and light bed for all the cheddar cheese, buttermilk, pimentos and pecans to nestle into. It’s creamy, delicious and so satisfying. Serve on a white cake plate to show this salad off. Enjoy!
INGREDIENTS
8-10 celery stalks, washed and dried
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons pimentos, finely chopped
1/2 cup extra sharp cheddar, finely grated
1/2 cup extra sharp white cheddar, finely grated
1/4 cup fresh red pepper, finely chopped
1/4 cup pecans, toasted and coarsely chopped
Kosher salt and freshly cracked black pepper to taste
DIRECTIONS
Trim all the leaves off the stalks of the celery. Reserve leaves in a bowl of cold water. Remove the stringy outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
In a shaker, place the buttermilk, mayonnaise, pimentos, and pinch or two of salt and pepper. Shake well. Chill until salad is ready to assemble.
Place the shavings and leaves in a large mixing bowl. Add the cheese, pecans and red pepper. Toss gently. Season with the Kosher salt and black pepper. Transfer to a platter or large serving bowl. Drizzle with the dressing.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).
• • •
Shaved Broccoli With Soft Feta & Golden Raisins
Copyright © 2015 Lovely & Delicious Enterprises, Inc
Serves 4
Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables – roots, stalks, leaves and all. This recipe is inspired by my grandfather Frank who used to sit at the kitchen table and peel broccoli stems for his pre-dinner snack.
INGREDIENTS
2 bunches broccoli with leaves, washed
2 Tablespoons golden olive oil
Zest from 1 fresh lemon + juice from half
1 cup golden raisins
½ cup French feta (or regular crumbled feta)
Crunchy salt (Kosher)
Black pepper
DIRECTIONS
Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
Place the shavings, florets and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins and feta. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).
