This hearty dish, created by Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., uses a cut of lamb that is similar to a traditional T-bone steak. Mint pesto adds a brightness of flavor and vibrant color, while the dauphinoise (a twist on a gratin) includes starchy rutabagas as a base.
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Served with rutabaga purée and braised red Russian kale, this wahoo recipe is a complete and balanced dinner for four. Wahoo, also known as ono, is a fish found off the coast of Hawaii and also in the Caribbean, and has a firm white flesh with mild flavor.
An alternative to turkey is this wonderful prime rib roast served with potato and rutabaga gratin and L’Etoile steak sauce. A hearty option for any holiday menu, the rib roast is served with L’Etoile’s signature steak sauce and addicting potato and rutabaga gratin on the side.
It’s been said that chicken soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects. We also add beans (which my family loves) for a little protein boost. So there’s a ton of nutritional value in this soup. — Bill Telepan, owner of Telepan restaurant and executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.Click here for more chicken soup recipes.
This colorful casserole from Vicky’s vegetarian and gluten-free food blog makes root vegetables as attractive as summer’s best produce. As an added bonus, she tops the casserole with herbaceous bites of stuffing made with almonds.
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Ribollita is a classic Tuscan soup traditionally made with leftover minestrone thickened with chunks of stale bread. This version is something quite different, and it’s based entirely on the one they serve at Ristorante Da Delfina, a wonderful ristorante in a tiny village nestled in the hills just outside Florence.
The first time I ate it, I didn’t know what to expect, and since I am not a soup person, I was pleasantly surprised to discover that they’d turned the soup into something wholly un-soup-like that I could eat with a knife and fork. The way we make it, after cooking off the liquid, we thicken the soup with bread, chill it, and then shape it into patties that are pan-fried in olive oil.
We serve it as an antipasto, but it could be a side dish or if served with a green salad, a light meal. I often recommend it to vegetarians, and to make it vegan, just omit the Parmigiano rind. One of our inveterate recipe testers, Tracey Harada, tested this recipe about eight times to get the flavors perfect. Cavolo nero, a variety of kale, is one of the defining ingredients of any ribollita.
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Rutabaga is a root vegetable that most people probably don't cook on a regular basis. I know this was my first time using the vegetable, which to me, looked like an overgrown turnip with brown skin. Not beautiful, I know, but I was curious to find out if it tasted better than it looked.
It turned out to be an interesting departure from the stew standard — the potato. It's relatively mild in flavor and I left it a little bit of crunch to give the stew texture. All in all, I think it's a vegetable I'd like to try again — and the fact that it's dirt cheap is a plus, too.