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Roasted Root Vegetable Salad with Herbed Breadcrumbs

Roasted Root Vegetable Salad with Herbed Breadcrumbs


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Ingredients

  • 2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2-inch pieces
  • 2 sprigs oregano plus 2 tablespoons chopped leaves
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 cup very coarse fresh breadcrumbs
  • 1 tablespoon chopped flat-leaf parsley plus 2 tablespoons whole leaves
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lemon juice
  • 1 cup reduced-fat (2%) or whole Greek yogurt

Recipe Preparation

  • Preheat oven to 425°. Combine root vegetables, 2 oregano sprigs, and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to coat. Place on a rimmed baking sheet and roast, stirring occasionally, until vegetables are tender and starting to turn golden brown, 20–25 minutes.

  • Meanwhile, combine breadcrumbs and 1 Tbsp. olive oil in a large pan, preferably nonstick, set over medium-high heat. Toast, stirring frequently, until breadcrumbs are golden brown and crisp, 6–8 minutes. Transfer to a small bowl and mix in chopped oregano, chopped parsley, and chives. Season with salt and pepper; set aside.

  • Drizzle roasted root vegetables with lemon juice and remaining 1 Tbsp. olive oil, sprinkle with whole parsley leaves and season with salt and pepper, if desired. Divide yogurt among shallow bowls or plates. Arrange root vegetables around and sprinkle breadcrumbs over.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

5 servings, 1 serving contains: Calories (kcal) 280 Fat (g) 14 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 36 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 6 Sodium (mg) 250Reviews Section

Roasted Patty Pan Squash and Herbed Chickpeas Recipe

The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a UFO with undulating edges — each bump a tiny cockpit with an alien inside, presumably –, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.

Like all summer squash, the patty pan squash is best eaten when young and small. I prefer patty pans that are no larger than the palm of my hand, with a buttery and subtly sweet taste and faint artichoke notes.

If you do find such specimens — at the farmers market or perhaps in your CSA share –, make sure you use them soon after bringing them home: in my experience, they don’t keep as well as your average zucchini, and their skin mottles after a couple of days.

(If you’re only able to find bigger ones, I recommend you make this wonderful patty pan squash soup with pesto.)

Small patty pan squashes don’t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I’m sure is lovely, but also a tad more involved than I’m ready for these days.

Making roasted patty pan squash

What I like to make with the patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it can also be served as a side to roast chicken or grilled fish.


Dijon Herb Crusted Rack of Lamb

Published: Feb 7, 2017 · Modified: Nov 22, 2020 by Coley · This post may contain affiliate links.

This Dijon herb crusted rack of lamb is an easy, crowd-pleasing, show-stopping dinner recipe! Succulent, juicy and full of flavor!

In the restaurant industry, Valentines Day is affectionately known as “amateur night”. Along with New Years Eve, Valentine’s Day is one of those nights where you’ll find an overwhelming number of people out to dinner who don’t usually go out to dinner, while the regulars tend to stay at home. Couples flock to restaurants on this obligatory hallmark holiday in seek of special “for-two” menus that cater to lovebirds. If nothing else, it makes for good people watching. You’re bound to see a few guys trying too hard, you’ll definitely see at least one cliche proposal, and if you’re lucky, you might even get to watch a first-date-gone-wrong unfold before your very eyes.

Personally, I hate going out on Valentines Day. All my favorite places are always super crowded and I get really uncomfortable with all the foofy-foofy lovey-dovey stuff. Chaser and I indulge in a fancy, formal sit-down-dinner once every year on August 27th, the day we tied the knot. But most of the time, we much prefer perching up at the bar and ordering apps in lieu of lingering over a 3-course-meal at a white tablecloth lined table for two. After all, we don’t need a designated holiday to celebrate our love. We do that every day by hiding in the dark and jumping out in attempt to scare the other person. Or making up song lyrics that make of each other. Isn’t that what all couples do?

This isn’t to knock on anyone who likes going out on Valentines Day – we’ve certainly done it before, and I can especially see the desire if you have little rugrats at home. That said, isn’t it so much more special to make a really fancy homemade meal for someone you love – or better yet, have them make it for you? After all, how often do you actually cook prime steaks and decadent chocolate desserts in your own kitchen? It can be a fun activity to do together, or even more fun to surprise someone who would never ever expect it (cough, cough).

If you make steaks a lot at home, switch it up and try a rack of lamb instead. It’s a sophisticated cut of meat that, when roasted whole, is incredibly succulent, tender, and juicy. I happen to love lamb, but if you’re not sure how you feel about it just yet, this is a great recipe to ease you in. I don’t think of its flavor as being gamey, as some would describe. I think it has a mild, slightly mineraly flavor that’s tamed even further by the herbed breadcrumbs and tangy Dijon mustard. This recipe is not only easy to make, it’s also really elegant and impressive to serve.

I can get big juicy chops from my local butcher shop, but when I’m making this for just Chaser and me, I like to get the smaller Australian rack from the grocery store. Coming in at around 1 ½ – 2 lbs per rack, its just the right size for the two of us. Rack of lamb is not a cheap cut of meat, but when made well, it makes a perfect treat for a special occasion.

A rack of lamb will typically come with a hefty amount of fat on it. Look for one that’s been “Frenched” (0r ask your butcher to do it), which means that the meat, fat and gristle have been scraped away from the top bones. In most cases, I’ll leave on the fat cap so it can melt into the meat as it cooks, but for this recipe, it makes more sense to trim the majority of it off. That’s because we’re putting a really tasty crust of breadcrumbs, Dijon mustard and herbs right on top of the meat, and if there were a thick layer of fat in between, it would really complicate things.

The key to this recipe, like a lot of other meat recipes, is a good probe thermometer. So many different things can factor into how long it takes for your meat to reach the perfect temperature – density, size, marbling, the temperature of the meat before it starts cooking, etc. You’re better off not risking it and just going the safe route. Rack of lamb is not cheap, so why take a chance?

With a probe thermometer, all you have to do is stick it in the meat, set the temperature, throw it in the oven and wait for it to beep. You don’t have to stress about whether your meat is overdone or not done enough since it let’s you know the second it arrives at the perfect temperature. This way, you can focus on more important things in the meantime – like making sure you don’t smell like seared meat (always key on date night).

I prefer my lamb medium rare – some like it more on the rare side, but I find the meat to be a bit chewy and much more tender when cooked just a little bit longer. Cooking lamb well-done is not recommended… It gets dry, tough, and loses it’s delicate flavor. But, hey, you do you. Your money, your lamb. If you’re not sure… just go med-rare (it’s the best – I swear.)

This recipe is simple and practically foolproof, but boy what a showstopper. It’s lovely served on any holiday, but I think it’s best when made just for 2. The crunch from the breadcrumbs, the earthy herbs, the meaty lamb and the tangy Dijon just set it all off. You can cut the rack into individual chops if you’d like, but I prefer them double cut because they’re meatier and there’s less breadcrumb loss that way.

Now by all means, don’t let me shame you into staying home on Valentine’s Day if you’re really jonesin’ for a night on the town. Going out can absolutely be awesome! But staying in and cooking this lamb would probably-maybe-totally be more awesome (and definitely less expensive). As much as I’m in the camp of thinking Valentines Day is a stupid holiday invented to keep card companies in business, I’m always down for celebrating LOVE: The love I have for all of YOU and especially the love I have for my boo, Chaser.

One Year Ago: How to Make a Vinaigrette (Video!)
Two Years Ago: Coley Cooks + The Big Kitchen Reveal!


Sheet-Pan Chicken Parmesan with Roasted Lemon-Garlic Broccoli

1. Preheat oven to 425° spray rimmed baking pan with cooking spray. In shallow dish, stir breadcrumbs, Parmesan cheese, oregano, 1 teaspoon garlic powder and pepper.

2. Brush chicken with 1 tablespoon oil, then dredge in breadcrumb mixture to coat both sides place on prepared pan. Discard any remaining breadcrumb mixture.

3. In large bowl, toss broccoli, salt, and remaining 1 teaspoon garlic powder and 1 tablespoon oil arrange in single layer around chicken.

4. Roast chicken and broccoli 10 minutes or until internal temperature of chicken reaches 165°. Spoon marinara sauce over chicken and sprinkle with mozzarella cheese roast 5 minutes or until cheese melts. Drizzle broccoli with lemon juice. Makes about 2-1/2 cups broccoli.


Approximate nutritional values per serving:
330 Calories, 12g Fat (3g Saturated), 75mg Cholesterol, 530mg Sodium,
17g Carbohydrates, 4g Sugars, 3g Fiber, 38g Protein

Chef Tip:
> Serve chicken and broccoli with cooked whole grain pasta, brown rice or quinoa.


  • 1 cup raspberry (125 g)
  • 1 cup blackberry (125 g)
  • 2 tablespoons maple syrup, divided
  • 1 tablespoon black raspberry liqueur
  • 4 oz cream cheese, softened (115 g)
  • 4 slices brioche bread
  • ½ cup whole milk (120 mL)
  • 1 large egg, beaten
  • 2 tablespoons black raspberry liqueur
  • ½ teaspoon salt
  • 2 tablespoons butter
  1. Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
  2. In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
  3. Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
  4. In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
  5. Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
  6. In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
  7. Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
  8. Enjoy!

Salad Rules

In addition to balancing all the flavors and textures outlined below, pay attention to a few other aspects of your salad:

1. Everything in Proportion

Ratios matter, not just so you get a balanced bite, but so you don’t crush your delicate greens (if you’re using them). Just add elements judiciously, since it’s always easier to add more than to take away. This is especially true for dressing no one wants soggy salad (and if they do, they’re welcome to really pour it on their own plate). And it also applies to the size of your ingredients sometimes you want to serve intact romaine hearts because it looks impressive, but then you have to break out the knife and fork. Most of the time, you should aim to keep all the pieces of your salad closer to bite-size, and flavorful additions like cheese should be in even smaller pieces so they don’t overwhelm any single bite. See an example of what not to do below:

2. Wash Your Greens, and Dry Them Really Well

Watery salad greens are a sure route to a sucky salad. Invest in a salad spinner or break out your paper towels—or try the nifty trick below!—and get as much moisture off of the leaves as you can before tossing them with other ingredients. Ignore this rule only if you’re making a salad without lettuce (which is a perfectly good call).


Roasted vegetable stock

From Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras Moosewood Restaurant Daily Special by Moosewood Collective

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