INA’S GARDEN RECIPES
©
G R E E N G R E E N S P R I N G
V E G E T A B L E S
Copyright
2 0 0 2
,
Barefoot Contessa
Fam ily Style,
C larkson/Potter Publishers,
all rights reserved.
STARTTO FINISH: 25 MIN.
V a
lb. French string beans (haricot vert),
ends removed
Kosher salt
V a
lb. sugar snap peas, ends and strings
removed
V a
lb. asparagus, ends removed
V i
lb. broccolini, ends removed
2
Tbsp. unsalted butter
1
Tbsp. good olive oil
3
large shallots, sliced
V i
tsp. freshly ground black pepper
1. Blanch the string beans in a large pot of
boiling salted water for
1
minute only. Lift
beans from water with a slotted spoon or
sieve and immerse them in a bowl of ice
water. Add the snap peas to the same
boiling water and cook for 1 minute, until
al dente, adding them to the ice water and
beans. Cut asparagus in
2
-in ch lengths
diagonally and cook in the boiling water
for
2
minutes, and add to ice water. Cut
broccolini in half, boil for 1 minute, and add
to ice water. W hen all the vegetables in the
water are cold, drain well.
2.
W hen ready to serve, heat the butter
and oil in a very large saute pan or large
pot. Saute the shallots over medium heat
for
5
minutes, tossing occasionally, until
lightly browned. Add drained vegetables
to shallots w ith
V i
teaspoon
salt
and the
pepper; toss. Cook just until vegetables
are heated through. Serve hot.
m a k e s
4TO
6
SERVINGS.
EACH SERVING
126
cal,
9
g fa t
(4
gsat. fat),
15
mgchol,
147
mg sodium,
9
gcarbo
,3
g fiber,
4
gpro. Daily Values:
14
% v it.A ,
32
% vit. C,
10
% calcium, 12% iron.
O R Z O W I T H R O A S T E D
V E G E T A B L E S
Copyright
200 1
,
Barefoot Contessa Parties!,
Clarkson/Potter Publishers, all rights reserved.
STARTTO FINISH: 1 HR. OVEN: 425°F
i
small eggplant, peeled and
3/4-inch diced
1
red bell pepper, i-inch diced
1
yellow bell pepper, i-inch diced
1
red onion, peeled and 1-inch diced
2
garlic cloves, minced
'/3
cup good olive oil
1V2
tsp. kosher salt
Vi
tsp. freshly ground black pepper
V i
Ib.orzo
For the dressing:
V3
cup freshly squeezed lemon juice
(2 lemons)
V3
cup good olive oil
1
tsp. kosher salt
V i
tsp. freshly ground black pepper
To assemble:
4
scallions, minced (white and green
parts)
V a
cup pignolis (pine nuts), toasted
3/4
lb. good feta, Vi-inch diced
(not crumbled)
15
fresh basil leaves, cut into thin strips
1.
Preheat oven to
425
°F. Toss the eggplant,
bell peppers, onion, and garlic with the
olive oil, salt, and pepper on a large baking
sheet. Roast for
40
minutes, until browned,
turning once with a spatula.
2.
Meanwhile, cook the orzo in boiling
salted water for
7
to
9
minutes, until tender.
Drain and transfer to a large serving bowl.
3.
Add roasted vegetables to the orzo,
scraping all the liquid and seasonings from
roasting pan into the pasta bowl.
4.
For dressing, combine lemon juice, olive
oil, salt, and pepper and pour on orzo and
vegetables. Cool to room temperature. Add
the scallions, pignolis, feta, and basil. Check
seasonings; serve at room temperature.
MAKES
6
SERVINGS.
EACH SERVING
587
cal,
41
g fa t
(12
gsat. fat),
50
mgchol,
1,445
mg sodium,
4 2
gcarbo,
5
gfiber,
15
gpro. Daily Values:
23
% vit.A ,
156
% vit. C,
32
% calcium,
16
% iron.
C A R R O T C A K E C U P C A K E S
Copyright
2001
,
Barefoot Contessa Parties!,
Clarhson/Potter Publishers, all rights reserved.
PREP: 45 MIN. BAKE: 45 MIN. OVEN: 400oF/350°F
2
cups granulated sugar
1V3
cups vegetable oil
3
extra-large eggs, at room temperature
1
tsp. pure vanilla extract
2
cupsall-purposeflourplusiTbsp.
2
tsp. ground cinnamon
2
tsp. baking soda
1V2
tsp. kosher salt
i
lb. carrots, grated
1
cup raisins
i
cup chopped walnuts
For the frosting:
3/4
lb. cream cheese, at room
temperature
Vi
lb. unsalted butter, at room
temperature
1
tsp. pure vanilla extract
1
lb. confectioner’s sugar, sieved
For the decoration:
2
Tbsp. unsalted butter
1
cup shaved or grated carrots
3
Tbsp. good maple syrup
1. Preheat oven to
4 0 0
°F. Line muffin pans
w ith paper liners.
2.
Beat the sugar, oil, and eggs together in
bowl of electric m ixer fitted w ith paddle
attachment until light yellow. Add vanilla.
In another bowl, sift together
2
cups flour,
the cinnam on, baking soda, and salt.
3.
Add dry ingredients to the wet
ingredients. Toss the carrots, raisins, and
walnuts w ith
1
tablespoon flour. Add to the
batter and m ix well (I use my hands—they
work best!).
1 7 4 MARCH 2009 BETTER HOMES AND GARDENS
