Originally appeared in the Spring 2012 issue of Edible Omaha Yield: 2–3 servings 1 tablespoon extra-virgin olive oil Salt and pepper Fresh, seasonal herbs 1 pound asparagus (about 1 bunch), washed and trimmed Lemon juice Preheat grill. In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks … Read moreGRILLED ASPARAGUS
By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge 1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise) 1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar) Salt and pepper to taste 1 teaspoon whole coriander seeds ¼ cup honey … Read moreHoney Roasted Carrots with Coriander
By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria Yield: 3–4 servings 1 pound young potatoes, cut as desired 1 tablespoon extra-virgin olive oil Chopped chives and fresh parsley to taste Salt and pepper to taste 1 tablespoon unsalted butter 6 ounces broccolini, trimmed Toasted hazelnuts Preheat oven to 375°. Toss potatoes in a bowl … Read moreRoasted Young Potatoes with Broccolini
By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center Yield: 4 servings 1 pound fingerling potatoes, cut into even-size pieces ½ pint grape tomatoes 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil Salt and pepper to taste Mint Gremolata Dressing 3 ounces goat cheese (Place goat cheese in the freezer before starting the … Read moreRoasted Fingerling Potato Salad
Yield: 4 servings 1 pound medium beets, trimmed of ends 1 tablespoon butter 1 medium onion, thinly sliced 2 tablespoons sugar 2 tablespoons red wine vinegar ½ teaspoon salt ¼ teaspoon pepper Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or … Read moreCaramelized Beets and Onions
Yield: 8 servings 2 pounds fresh peas, shucked and rinsed ½ cup sharp cheddar cheese, shredded or finely diced ½ cup mozzarella, shredded or finely diced 1 cup chopped red onion 1 cup homemade mayonnaise (see recipe) ⅓ cup bacon, cooked and chopped (optional) Salt and pepper to taste Combine ingredients, stir gently and cover. … Read morePea Salad
Yield: 4 servings 2 pounds sweet potatoes 6 medium parsnips, about 6 inches in length 6 medium carrots, about 6 inches in length 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ cup plus 2 tablespoons extra-virgin olive oil Preheat oven to 400°. Line a baking sheet with parchment paper … Read moreSpicy Carrots, Parsnips and Sweet Potatoes
Yield: 4 servings 2 large beets 2 large parsnips 2 large potatoes 2 large sweet potatoes 2 small butternut squash, peeled Vegetable or grape seed oil, beef tallow or lard (enough to be 3 inches deep in a pan or fryer when heated) Sea salt Prepare one bowl of salted cold water (1 teaspoon salt … Read moreVegetable Chips
Yield: 8 servings 1 pound new potatoes, cleaned and dried 1 bunch garlic scapes, chopped into 1-inch pieces (about ½ cup) 4 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice, optional Kosher salt and pepper, to taste Preheat oven to 450°. Cut potatoes evenly into pieces roughly the size of your thumb. Put potatoes … Read moreRoasted New Potatoes with Garlic Scapes
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