Priya Krishna’s One recipe is inspired by her colleague and friend, Tejal Rao of the New York Times. In Tejal’s recipe, Roasted Squash With Coconut, Chile and Garlic, squash is the star. But Priya switches up the vegetable, anything from cabbage to potatoes, when she makes this dish, as the main component of the recipe is truthfully the aromatic base of coconut, chili, and garlic. Keep these ingredients on hand and this dish may very well become a treasured staple for you as well.
Think of this as a sort of hot caprese salad —by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds —simple yet luxurious
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
Master organic gardener, Eliot Coleman made these parsnips for me one cold spring Vermont morning with monster-sized roots dug from under the snow-covered ground. They were the best parsnips I’ve ever tasted. He was remarkably carefree with that sweet Vermont butter, but they certainly were memorable!
Serves 4
This is an indulgently rich balm to soothe body and soul in the bitter cold. The pear and walnut are by no means essential, in fact a plate of tagliatelle drenched in just the creamy, peppery cheese sauce is pure joy. However, the chunks of fruit add a delicate sweetness that cuts through the intense richness of the sauce and it’s little extra effort to throw them in.
PREP TIME: 45 MINUTES • TOTAL TIME: 1 HOUR 45 MINUTES • SERVES 6
This recipe is adapted from Angela Liddon’s Glowing Spiced Lentil Soup from her popular plant-based food blog, Oh She Glows. Red lentils are a fantastic source of fiber making this hearty stew a heart-healthy go-to. With 90 percent of the Daily Value (DV) of folate and 37 percent of the DV of iron for every 1 cup of cooked lentils consumed, this recipe is a perfect choice for women looking to optimize their essential nutrient intake and promote reproductive health.