5 Different Ways to Spice Up Your Leftovers
In a large pot, simmer 1 bunch chopped escarole or mustard greens (about ½ pound) with 4 cups chicken broth until greens are softened, about 10 minutes. Meanwhile, coarsely cut ½ recipe of Roasted Winter Root Vegetables into bite-size pieces. Add to pot and simmer until vegetables are warm, about 3 minutes longer. Season with salt to taste. Ladle soup into 4 bowls. Squeeze ½ Tbsp. lemon juice into each bowl. Sprinkle with freshly grated Parmesan cheese (about 1 Tbsp. per bowl) and serve. Makes 4 servings.
Bring ½ recipe of roasted winter root vegetables to room temperature and dice them. In a large bowl, toss vegetables, 8 cups arugula (about 6 ounces), and ¼ cup toasted pumpkin seeds. Add ¼ cup balsamic vinaigrette and toss to coat. Divide among 4 plates and serve. Makes 4 main course servings.
In a large saucepan over medium heat, warm ½ recipe of Roasted Winter Root Vegetables in coconut-lime sauce from the Chicken Satay recipe and ¼ cup chicken broth or water until vegetables are heated through, about 8 minutes. Serve over 2 cups steamed jasmine rice and sprinkle with chopped cilantro (about 1 tsp. per serving). Makes 4 servings.
In a large saucepan over medium heat, simmer ½ recipe of Roasted Winter Root Vegetables with ¾ cup heavy cream until warmed through, about 10 minutes. Coarsely mash vegetables with a fork. Toast 32 baguette slices. On each slice, spread about 1 Tbsp. mashed vegetable mixture. Sprinkle each crostini with 1 tsp. grated Parmesan and broil the toasts until cheese is golden brown and bubbly, about 1½ minutes. Makes 32 crostini.
Preheat oven to 425 degrees. Chop ½ recipe of Roasted Winter Root Vegetables into bite-size pieces. In a large bowl, toss vegetables with 1 tsp. toasted cumin seeds and 1 tsp. toasted mustard seeds. Cut 2" squares from 2 (9-ounce) puff pastry sheets. Roll out each piece into a 3" square. Spoon 1 Tbsp. vegetable mixture onto each square. Brush pastry edges with egg wash (1 egg beaten with 1 Tbsp. milk) and fold in half to form a triangle. Press edges to seal. Bake until golden brown, about 10 minutes. For dipping: In a small bowl, mix 1 cup yogurt with ½ cup chopped cilantro; ½ serrano chile, seeded and chopped; and the juice of ½ lime. Makes 32 samosas.