So delighted to discover the well known and just happens to one of my favorite NYC restaurants, ABC Kitchen shares some of their recipes through their website. Enjoy this simple spring side dish: Roasted Asparagus with Nicoise Olives and Basil
2 pounds asparagus, trimmed and peeled
3 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
2 garlic cloves, julienned
½ cup Niçoise olives, pitted and halved
¼ cup sliced fresh basil leaves, plus more for garnish
Preheat the oven to 450F Spread the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and season with a pinch each of salt and pepper. Toss and turn to evenly coat. Sprinkle the garlic, olives, and basil all over. Roast until the asparagus is crisp-tender and the basil wilts, about 8 minutes. Drizzle with a little more oil, garnish with fresh basil, and serve hot with lemon wedges
For the past few weeks, I have been on a vegetable cooking journey with Yotam Ottolenghi’s cookbook, Plenty. A vegetarian cookbook that delivers flavors that will ignite your taste buds. This book is a visual piece of art. Beautiful food that captures your attention. You can easily pair Ottolenghi’s lovely dishes with a meat or fish if you are so inclined.
This recipe, I have made multiple times. It is a true favorite in my house. I love the simplicity of this recipe and how the flavors come alive. Leftovers taste even better the next day for lunch!
4 parsnips (1½ lbs total)
4 medium red onions
2/3 olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
salt and black pepper
2 medium sweet potatoes (1¼ lbs total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Preheat the oven to 375°F. Peel the parsnips and cut into two or three segments, depending on their lengths. Then cut each piece lengthways into two or four. You want pieces roughly 2 inches long and ½-inch wide. Peel the onions and cut each into six wedges.
Place the parsnips and onions in a large mixing bowl and add 1/3 cup of olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes.
While the parsnips are cooking, trim both ends of the sweet potatoes. Cut them (with their skins) in half, then each half into six wedges. Add the potatoes to the pan with the parsnips and onion and stir well. Return to the oven to roast for a further 40 to 50 minutes.
When all the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes. Roast for 10 minutes more. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining 2 tablespoons of olive oil and ½ teaspoon salt.
Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting pan.