2014-01-24 / Home & Garden

Star Chefs

Roasted Brussels Sprouts

1-1/2 pounds Brussels
sprouts, ends trimmed
and yellow leaves
3 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground
black pepper

Preheat oven to 400 degrees. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every five to seven minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Lemon Parsley Green Beans

1 pinch white sugar
1 lb. fresh green beans,
2 Tbsp. butter
2 tsp. olive oil
3 cloves garlic, minced
1 Tbsp. lemon zest
1/4 cup chopped fresh
Salt and pepper to taste
1 lemon, cut into wedges

Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, three to five minutes. Drain, and place in a large bowl of ice water to stop cooking.

Combine butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in garlic; cook until pale beige and fragrant. Stir in beans; cook until wilted, and garlic is dark brown, about four minutes. Toss beans with parsley and lemon zest, and cook one to two minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

Baked Zucchini Chips

2 medium zucchini, cut
into 1/4-inch slices
1/2 cup seasoned dry
bread crumbs
1/8 tsp. ground black
2 Tbsp. grated Parmesan
2 egg whites

Preheat the oven to 475 degrees.

In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.

Bake for five minutes in the preheated oven, then turn over and bake for another five to 10 minutes, until browned and crispy.

Italian Peas

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
16 oz. frozen green peas
1 Tbsp. chicken stock
Salt and pepper to taste

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about five minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

Roasted Okra

18 fresh okra pods, sliced
1/3 inch thick
1 Tbsp. olive oil
2 tsp. kosher salt, or to
2 tsp. black pepper, or to


Preheat an oven to 425 degrees.

Arrange okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Southern Fried Cabbage

3 slices bacon, cut into
1/3 cup vegetable oil
1 tsp. salt, or to taste
1 tsp. ground black
pepper, or to taste
1 head cabbage, cored
and sliced

1 white onion, chopped
1 pinch white sugar

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about five minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for five minutes, until tender.

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