Moosewood Restaurant Simple Suppers - Moosewood Collective [12]
serving & menu ideas
This is a filling stew, but Corn on the Cob makes a wonderful side dish, and if you’ve still got room for dessert, consider Warm Plums with Mascarpone.
two potato gratin
For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.
SERVES 4
TIME: 55 MINUTES
2 eggs
3 cups grated sweet potatoes and white potatoes
½ cup chopped scallions
2 tablespoons unbleached white flour
1 teaspoon salt
¼ teaspoon black pepper
1 cup grated dilled Havarti cheese
1 tablespoon butter
1 tablespoon vegetable oil
Preheat the oven to 375°.
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese and mix well.
Heat the butter and oil in a large ovenproof skillet (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the bottom is nicely browned. Do not stir.
Transfer the skillet to the oven and bake for about 15 minutes, until the top is golden. Sprinkle the gratin with the remaining cheese and continue to bake until the cheese is melted, about 5 minutes. Cut the gratin into wedges and serve hot.
INGREDIENT NOTE If you don’t have dilled Havarti, use Cheddar plus a teaspoon of dried dill or a tablespoon of fresh dill.
serving & menu ideas
We usually serve this with Baked Apples and a green salad.
baked stuffed tomatoes
What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!
SERVES 4 TO 6
HANDS-ON TIME: 20 MINUTES
BAKING TIME: 20 TO 25 MINUTES
6 medium tomatoes (about 2½ pounds)
salt and pepper
2½ cups grated cheese, such as Cheddar, dilled Havarti, or Fontina
½ cup finely chopped scallions
1 teaspoon dried oregano, dill, or thyme (or 1 tablespoon chopped fresh) (optional)
Preheat the oven to 400°.
Cut the tomatoes in half and scoop out the seeds. Oil a baking dish large enough to hold the tomato halves side by side. Place the tomato halves cut-side up in the dish. Sprinkle them with salt and pepper.
In a bowl, combine the cheese, scallions, and herbs. Spoon the filling into the tomato halves. Cover the baking pan with foil and bake for 15 minutes. Uncover and bake until the filling is hot and the cheese is melted, 5 to 10 minutes longer.
variation
To make vegan stuffed tomatoes, use soy or rice cheese. Or use veggie crumbles instead of cheese and add 2 to 3 tablespoons of your favorite brand of barbecue sauce or salsa for flavor.
serving & menu ideas
Excellent served alongside Broccoli Slaw or Lemony Green Beans.
roasted ratatouille
The beauty of this recipe is that the oven does the work while you leisurely prepare a salad and set the table.
SERVES 4
HANDS-ON TIME: 15 TO 20 MINUTES
ROASTING TIME: 35 TO 40 MINUTES
1 zucchini
3 onions
1 eggplant
2 tomatoes
2 red, green, or yellow bell peppers
6 garlic cloves
⅓ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 cup packed fresh basil leaves
grated Romano, Pecorino Romano, or Parmesan cheese
Preheat the oven to 450°.
Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.
While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the