Brown Rice Pilaf with Peas and Herbs
From Food Network Kitchens

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Ingredients:

• 2 tablespoons unsalted butter
• 1 cup long-grain brown rice (about 6 ½ ounces)
• One 2-inch strip fresh lemon peel
• 2 ¼ cups water or vegetable broth, low-sodium canned or homemade

• Kosher salt and freshly ground pepper
• ¼ cup fresh or frozen and thawed peas
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh mint

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1. Heat the butter over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 4 minutes. Stir in the liquid and add salt and pepper to taste. Bring to a simmer, reduce the heat to low, cover and simmer until all the water has been absorbed by the rice, 45 to 50 minutes.
2. Remove the pan from the heat and let the rice sit, covered, for 10 minutes. Fluff with a fork and stir in the peas, parsley and mint. Adjust seasoning and serve.

4 servings (2½ cups).

Confetti Coleslaw
From Food Network Kitchens

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Ingredients:

Salad:

• 1 small head red cabbage, thinly sliced
• 5 medium carrots, peeled and shredded
• 2 tablespoons kosher salt
• 2 Granny Smith apples
• 6 scallions (white and green parts), sliced
• 1 bunch watercress

Dressing:

• 3 tablespoons cider vinegar
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon celery seeds
• 4 teaspoons kosher salt
• Freshly ground black pepper
• ¹⁄₃ cup extra-virgin olive oil

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1. Salad: Toss cabbage and carrots with salt in colander. Drain in the sink until vegetables wilt, 1-4 hours. Rinse mixture thoroughly in cold water; dry in a salad spinner.
2. Dressing: Whisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
3. Quarter, core and shred the apples. Toss cabbage with apples, scallions and about ½ cup of the dressing. Refrigerate until chilled, about 1 hour.
4. When ready to serve, toss watercress with remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Makes 6 servings.

Provençal Vegetable Gratin
From Food Network Kitchens

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Ingredients:

• ¼ cup extra-virgin olive oil, divided
• 3 cloves garlic, peeled and smashed
• 3 medium zucchini, yellow, or other summer squash, or a combination
• 1 teaspoon fresh thyme leaves

• 2 medium onions, sliced
• 2 teaspoons kosher salt
• 3 ripe medium plum tomatoes
• ¹⁄₃ cup finely grated Parmesan

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1. Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, garlic, 1 teaspoon salt and thyme. Cover and cook, stirring occasionally, until wilted, about 5 minutes. Uncover and cook over high heat until most of the moisture evaporates, but the onions don't brown, about 10 minutes. Spread onions on the bottom of an 8" x 11" baking dish.
2. While onions cook, thinly slice the tomatoes and squash crosswise. Toss vegetables in a large bowl, with the remaining olive oil, teaspoon salt and some pepper. Scatter vegetables over the onions, spreading them out in an even layer. Strew the cheese evenly over the vegetables. Cover the dish with aluminum foil and bake until vegetables are juicy, about 20 minutes. Uncover and cook until cheese browns, about 20-30 minutes more. Serve hot or at room temperature.

Makes 4 to 6 servings.

Cooks' Note: For a fancier look, lay the vegetables in rows in an evenly striped pattern.

Potato Gratin
From Food Network Kitchens

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Ingredients:

• 1 large clove garlic, smashed
• 2 tablespoons unsalted butter
• 2¼ pounds (about 6) waxy potatoes, peeled
• 2 cups low-sodium chicken broth
• 2 teaspoons chopped fresh thyme

• 2½ teaspoons kosher salt
• Freshly ground black pepper, to taste
• Pinch freshly grated nutmeg
• ½ to 1 cup grated cheese, such as Parmesan or cheddar

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1. Heat oven to 350°F. Rub garlic all over the inside of a casserole. Smear some of the butter all over the inside of the dish. Mince what is left of the garlic.
2. Using the thin slice disk attachment of the processor, slice the potatoes. Transfer slices to a saucepan with garlic, remaining butter, broth, thyme, salt, pepper to taste, and nutmeg. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Transfer mixture to prepared pan and shake pan to distribute potatoes evenly. Bake, uncovered, occasionally spooning some of the liquid over the top, until the potatoes are fork-tender, about 50 minutes. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and set aside 10 minutes before serving.

Makes 6-8 servings.

Potatoes with Bacon and Thyme
From Food Network Kitchens

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Ingredients:

• 3 ounces bacon (about 5 slices)
• 6 sprigs fresh thyme
• 4 pounds Yukon gold potatoes, scrubbed and quartered with skin
• 2 teaspoons kosher salt

• 2 dried bay leaves
• 5 black peppercorns, plus freshly ground for serving
• 4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter, sliced

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1. Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
2. Discard the bay leaves and peppercorns and ladle into large shallow bowls and season with salt and pepper, to taste.

Makes 4 servings.

Roasted Brussels Sprouts, Rutabaga and Cherry Tomatoes
From Food Network Kitchens

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Ingredients:

• ¼ cup lemon juice
• 2 teaspoons honey
• 2 teaspoons Aleppo pepper
• 1 teaspoon dried mint
• ¹⁄₃ cup olive oil
• Kosher salt

• 1 pound large Brussels sprouts, halved
• One 3- to 4-pound rutabaga, peeled and cut into large dice
• 1 pint red and yellow grape tomatoes
• ½ cup mint or basil leaves (optional)

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1. Preheat the oven to 400°F and line a sheet pan with aluminum foil. Whisk the lemon juice, honey, Aleppo pepper and dried mint together in a small bowl. Whisk in the oil. Season with salt to taste. Place the Brussels sprouts and rutabaga on the sheet pan, drizzle with the lemon mixture and sprinkle with more salt. Roast until softened and just beginning to brown, about 20 minutes.
2. Stir in the tomatoes and roast until the tomatoes begin to burst, another 10 or 12 minutes. Transfer vegetables to a bowl or platter and garnish with freshly torn mint or basil leaves, if using.

Makes 4 servings.

Southeast Asian Winter Vegetables
From Food Network Kitchens

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Ingredients:

• 1 medium butternut squash, unpeeled, quartered, and cut into 2-in. chunks
• 4 sweet potatoes peeled and cut into 2-in. chunks
• 10 ounces shiitake mushrooms, stemmed and halved
• 1 bunch scallions (green and white parts separated), cut into 1-in. pieces
• 2 (14-ounce) cans coconut milk
• 1 ½ cups water

• 3 tablespoons soy sauce
• 2 teaspoons sambal oelek or other Asian chili paste
• 1 teaspoon kosher salt
• 1 cup cilantro leaves, roughly chopped for garnish
• ¼ cup salted peanuts, roughly chopped for garnish

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1. Toss the squash, potatoes, shiitakes, and scallion whites together in the slowcooker. Whisk the coconut milk, water, soy sauce, chili paste, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
2. Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

Makes 4-6 servings.

Tomato Caper Cream Cheese Spread
From Food Network Kitchens

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Ingredients:

• 1 plum tomato, stemmed and seeded
• 8 ounces cream cheese, room temperature
• ¼ cup fresh parsley leaves
• 1 scallion (white and green parts)

• 1 tablespoon capers, drained
• Zest of half a lemon
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste

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1. Pulse ingredients together in a food processor. Spread over toasted bagels and serve.

Makes about 1 ½ cups.

Try this on a toasted bagel or black bread.