veggie tricks

Since I last posted about plated.com, I’ve ended up cooking almost twenty dishes through them! I’ve also gifted plates to several people in place of making them meals myself. At this stage in my life, they are my favorite takeout place and my favorite-recipe-for-a-friend rolled into one.

I thought I’d post a couple tricks they used, ones I liked so much that I use on my own now.

Broccoli: My favorite part was their suggestion to break the broccoli off leaving longer stem pieces. The stem are delicious roasted! Toss the broccoli with olive oil, sprinkled with grated pecorino or parmesan cheese, and roast at 450 for ten minutes.

Cucumber ribbons: I had never tried this before but it was such an elegant way to serve cucumber. Plated had me toss them with a tahini dressing, but next time I’m going to try what my friend suggested on Instagram–salt and light vinegar. As a child I loved marinated cucumber but I had completely forgotten about it.

Citrusy Carrot Hash: Saute diced onions in olive oil for five minutes. Add diced carrots and three tablespoons water and saute them for ten minutes. Add the juice of one orange and one lemon to the pan, and let cook for two more minutes. Stir one tablespoon butter at the end. Delicious!