May Cooking Vegetable of the Month -- Spiced Butter-Glazed Carrots

2 tablespoons unsalted butter
1 small onion, finely chopped 
1 ½-inch piece fresh ginger, peeled and thinly sliced 
1 garlic clove, split, germ removed, and thinly sliced 
Seeds from 4 cardamom pods, bruised 
Salt and freshly ground white pepper 
12 medium carrots (about 1½ pounds), trimmed, peeled, and cut on the diagonal into pieces about 2 inches long 
1 cup chicken broth 

Melt the butter in a medium saucepan over medium heat. 
Stir in the onion, ginger, garlic, and cardamom seeds, season very lightly with salt and white pepper, and cook, stirring, until the vegetables soften, about 5 minutes. 
Add the carrots and stir to coat them with the butter. 
Pour in the chicken broth and bring to a boil, then lower the heat so that the broth is at a simmer. Cover the saucepan and cook until the carrots are just tender, 10 to 15 minutes. 
Remove the cover, raise the heat, and cook until the broth almost completely evaporates and all that remains is the spiced butter glazing the carrots. 
Season with salt and white pepper and serve.

Vegetable for the Month--Garlicky Crumb-Coated Broccoli

1½–2 pounds broccoli, trimmed and cut into 6 stalks 
Salt and freshly ground pepper 
4 tablespoons (½ stick) unsalted butter 
3 small garlic cloves, split, germ removed, and finely chopped 
½ cup plain dry bread crumbs 
Finely chopped or coarsely grated zest of 1 lemon 
2 tablespoons minced fresh mint or parsley

In a steamer or a pot fitted with a steaming basket, steam the broccoli, covered, until the stalks are just tender, 7 to 9 minutes. You should be able to pierce the stalks with the tip of a knife. Transfer to a plate lined with a double thickness of paper towels, drain, and pat dry. Season the broccoli with salt and pepper and set aside. 

Put a large skillet, preferably nonstick, over medium-low heat and add the butter. When the butter's melted, add the garlic and cook for about 2 minutes, just until it is softened but not colored. Add the bread crumbs, season with salt and pepper, and toss the crumbs with the garlic until they are well blended, moistened with butter, and toasted, about 2 minutes. Stir in the zest and mint or parsley. 

Add the broccoli and turn it around to coat the florets with crumbs. Transfer the broccoli to a serving platter and spoon over any crumbs that remain in the skillet. Serve immediately.

Vegetable of the Month - Pancetta Green Beans

This year I am determined to spiff up my usual vegetables and try some new ones.  This is a simple way to add a little umph to your basic green beans. It is from Dorie Greenspan's Around My French Table cookbook. 

¾ pound green beans, trimmed 
2 ounces pancetta, coarsely chopped 
½ tablespoon unsalted butter 
Salt and freshly ground pepper 
Walnut oil (my preference) or extra-virgin olive oil 

Bring a large pot of salted water to a boil, and fill a bowl with ice cubes and cold water. 
Toss the beans into the boiling water and cook just until crisp-tender, about 5 minutes. 
Drain, transfer to the ice-water bath, and cool for 2 minutes; drain and pat dry. 
Heat a large skillet over medium heat. 
Add the pancetta and sauté until frizzled and crisp, about 2 minutes. 
Using a slotted spoon, transfer the pancetta to a plate lined with paper towels and pat dry. 
Drain all but 1 tablespoon of fat from the skillet. 
Return the skillet to medium heat and add the butter. 
When the fat is hot, toss in the beans and cook, stirring, until heated through. 
Season with salt and pepper and stir in the pancetta. 
Remove from the heat and drizzle the beans with a little oil. 

MAKES 4 SERVINGS

November Cooking - Beautiful Roasted Vegetables

This is from Pioneer Woman's new cookbook, Dinnertime.  It is awesome!

1 bunch asparagus, tough ends removed
1 red onion
1 red bell pepper, seeded
8 ounces mushrooms
1 medium eggplant
½ butternut squash, peeled and seeded
3 garlic cloves, minced
⅓ cup olive oil
Kosher salt and black pepper to taste
1 teaspoon Montreal Steak Seasoning (or any seasoning mix)

1. Preheat the oven to 450 ° F.

2. Cut the asparagus into 2-to 3-inch pieces . . .

3. Chop the red onion into wedges . . .

4. Chop the bell pepper into chunks . . .

 5. And cut the mushrooms into quarters.

6. Cut the eggplant into thick slices, then cut the slices into chunks . . .

7. And, finally, cut the butternut squash into large pieces.

8. Throw all the veggies into a large bowl along with the garlic . . .

9. Then drizzle in the olive oil . . .

10. Sprinkle on salt and black pepper to taste, and the steak seasoning, and toss it all together.

11. Spread the vegetables on two rimmed baking sheets so that they have plenty of breathing room, then roast them for 20 minutes, shaking the pans twice during that time. If needed, roast for 5 to 10 minutes more, until the veggies are nicely browned and tender.

12. Serve them warm or chilled! They’re delicious either way.