Vegetables are good for winter meals. They fill you up, keep you warm, and makes for a varied tasty addition to your dinner table, in terms of texture, and the nature of preparation. Serve them fresh with one of these different kinds of toasted breads:…..(don’t they look colourful, all the options?)
Roasted and Charred Broccoli with Peanuts: Peanuts are thrown into a dish of roasted, fried broccoli, but include the stems.
Beets with Goat Cheese, Nigella Seeds, and Pistachios: Steamed beets, with a good helping of goat cheese, a smattering of vinegar, spice, and numerous condiments for a sophisticated winter vegetable mix.
Crunchy Turnip, Apple, and Brussels Sprout Slaw: An innovative spin on the American coleslaw, which spins in brussel sprouts, mini salad greens, and a sweet and crunchy winter vegetable of kohlrabi, rutabaga, golden beets and turnips.
Red Rice Salad with Pecans, Fennel, and Herbs: Wholesome grains, the red rice thrown in the salad add texture, flavour, and a heartiness to the meal.
Tandoori Carrots with Vadouvan Spice and Yogurt: Orange carrots, immersed in a French-Indian spice blend of onions, shallots, and garlic in a curry-mix.
For the toasties, there needs to be a good number of toppings – throw in as much as you can muster, like a huge portion of a herby bean salad. Add nutty goodness to the bread loaves, a good pick of yoghurt, honey, table salt, olive oil thrown in, on bread slabs of sourdough, grainy loaves that are mighty healthy, with some radish silvers, trout roe and radish chunks.
Pickled Pepper and Boquerónes Toast: Throw in chopped fresh parsley, finely chopped garlic, lemon zest, olive oil, roasted piquillo peppers, red wine vinegar, table salt and pepper. Drizzle in a toasted country bread with olive oil, top it up with peppers, boquerónes and olive oil-drenched parsley.
Trout Roe and Turnip Toast: Toasted dark rye bread, lined up with cream cheese, layers of trout roe, turnips, radishes, and chopped chives.
Bresaola and Cheddar Toast: Toasted pumpernickel bread, lined with grain mustard, shredded bresaola, sliced white cheddar, and sliced cornichons.
Cucumber and Avocado Toast: Thinly slice up cucumbers, sprinkle on fresh lemon juice, crushed red pepper flakes, salt, pepper on toasted sourdough bread, smattered with tahini. Top it off with cucumber and drizzles of olive oil.
Bresaola and Cheddar Toast: Wild mushrooms are cooked, garlic is sliced in olive oil, and the mix is stirred in right until it has become toasted, brown and crisp. Shredded kale leaves, Fresno chile is seeded for some less heat on the toast, and the bread and the mix on the top, is cooked, over a toss, right up until the kale is wilted. Season the bread with ricotta, salt, pepper and spread it onto a toasted country bread, and throw in a mushroom and kale mix on top of the toastie!