A Meal in Moments: 3 Sauces to Jump-Start Tonight's Supper

There are the meals you'll plan this holiday season, meals you shop for and anticipate coming out of the oven. And then there are the rest of the meals, the everyday dinners that can be a struggle to keep interesting. A quick solution: a simple, flavor-filled sauce.

Ever since reading Tamar Adler's beautiful book, An Everlasting Meal, I've been inspired to keep a few interesting sauces in the refrigerator and to make more meals using leftover grains or vegetables, a little salty cheese, and a big spoonful of homemade sauce. Here are three of my favorites, in constant rotation in our house. And if you haven't read Tamar's book, it's a treat, especially during this time of the year when busy and frenetic seems the most common pace. She encourages you to slow it on down.

1. Gremolata: This version of the popular sauce is by Phyllis Grant of Dash and Bella for Food 52. It's a blend of winter greens like arugula and kale mixed with anchovies, plenty of garlic, lemon and capers. Create a meal in moments by stirring it into leftover pasta or grains with a nub of Parmesan. Or stir it into a ho-hum soup or stew and serve with crusty bread.

2. Romesco:A darling of Spanish cuisine, this sauce has many variations but is most commonly made with roasted red peppers, almonds, capers and lots of garlic. Create a meal in moments by stirring it into a dish of grilled or roasted vegetables, fish or chicken. It wakens tired winter greens quickly as a salad dressing (thinned with a little olive oil) and is fantastic slathered onto sandwich bread or spooned onto baked potatoes.

3. Spicy Green Sauce: I make a version of this at home that I keep in the refrigerator during the colder winter months. It's so simple to make and has a spicy kick to it. Create a meal in moments by serving it with simple baked chicken or fish, or making a quick frittata with any vegetables you may have in the refrigerator and a healthy dollop of green sauce.

Related: Word of Mouth: Gremolata

(Image: Martha Stewart)

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15 Fabulous Ways to Eat Fall Vegetables

Roasted Fall Vegetable and Ricotta Pizza from Martha Stewart

If you would have told my 6-year-old self that I would someday like vegetables as much, if not more, than my chocolate Easter bunny, she would have laughed at you and then given you a list of reasons why that couldn't possibly be true. Well guess what know-it-all 6-year-old me you do. Here are 15 recipes from around the web that I'm dying to cook up right this minute!

I've run across so many recipes lately for fall vegetables I just couldn't possibly keep them to myself. Here are a few of my favorites that have already gone into my "to make soon" pile. See one that catches your eye?

FIRST ROW LEFT TO RIGHT
Roasted Fall Vegetable and Ricotta Pizza from Martha Stewart
Tangy Apple and Beet Salad from CHOW
Root Vegetable Soup with Meatballs from MyRecipes
Mustard-Crusted Tofu with Kale and Sweet Potato from Bon Appetit
Phyllo Purses with Roasted Squash, Peppers, and Artichokes from MyRecipes

SECOND ROW LEFT TO RIGHT
Fall Pasta Primavera from MyRecipes
Potato Parsnip Gratin from CHOW
Shaved Fall Vegetable Salad with Cider Vinaigrette from MyRecipes
Butternut Squash and Shrimp Pasta Bake from The Family Kitchen
Quesadillas with Sausage and Roasted Vegetables from Martha Stewart

THIRD ROW LEFT TO RIGHT
Roasted Root Vegetable "Candy" from Pioneer Woman
Pumpkin Curry from CHOW
Potato Parsnip Soup: Sweet and Smoky from The Family Kitchen
Crusted Butternut Squash from Sprouted Kitchen
Parsnip and Apple Soup from Pease Pudding

Related: Make the Most of Any Fall Vegetable: 5 Essential Staples

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How To Quick-Roast Vegetables Under the Broiler Cooking Lessons from The Kitchn

This has become our favorite cooking technique for vegetables! Not only does it require less hands-on work than sauting on the stove top, but vegetables develop a nice char under the broiler. This translates into savory smokiness in our dishes. We also like the texture contrast. Since broiling is a quick cooking method, the outsides of the veggies soften while the insides stay relatively crisp. Yum!

What You Need

Ingredients

Olive oil
Kosher salt
An array of quick-cooking vegetables - essentially, any vegetable that can be eaten raw as well as cooked, such as:
bell peppers, onions, cauliflower, broccoli, cabbage

Equipment

A sharp knife
A baking sheet
A broiler

Instructions

1. Turn on your broiler - If you have the option, set the broiler on HIGH. If the broiler is inside your oven (as opposed to in a separate compartment below it), move an oven rack to within 4-5 inches of the broiler flame. (See post: How to Use Your Broiler)

2. Prepare your vegetables - Cut all the vegetables into large chunks. Big, uneven pieces are perfect for this technique. Vegetables like onions and cabbage can be cut into wedges. Bell peppers can be quartered. Cauliflower and broccoli can be broken into smaller florets.

3. Toss with olive oil and salt - Make sure all the surfaces are evenly coated, then spread them out on a sheet pan.

4. Broil for five minutes - After five minutes, flip and stir the vegetables so they are cooking evenly

5. Continue broiling and flipping every five minutes - The vegetables will gradually start to char on the outside - this is what you want! Softer vegetables like peppers will cook faster than ones like onions. Remove vegetables as they soften and become evenly charred. All vegetables will be ready in about 20-25 minutes, depending on how crunchy or soft you like them.

6. Chop the roasted veggies for your meal - Long strips are great for fajitas and burritos. Diced smaller, the vegetables can become pizza topping, quesadilla filling, or even a very quick sauce for pasta. You can also let the vegetables cool and then use them to round out a green salad.

Additional Notes:

Roasted vegetables will keep refrigerated for up to a week.

Leave the oven door propped during broiling to vent steam and excess heat.

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(Images: Emma Christensen)

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Busy Autumn Ahead: 10 Meals to Make and Freeze Now Recipe Roundup

Ham Bone, Greens and Bean Soup

In the midst an August heat wave, it's easy to forget that September is right around the corner with its back-to-work, busy schedule. Why not spend a couple leisurely late summer weekends making and freezing some nourishing, healthy meals to sustain you through early autumn? Once the vacation is over, you'll be glad you did.

10 Meals to Make and Freeze Now

WITH MEAT
Ham Bone, Greens and Bean Soup: A nutritious, stick-to-your ribs soup full of vegetables and porky goodness.
Rich and Meaty Lamb Rag: A gorgeous sauce to top freshly-made pasta or polenta.
Easy Turkey Chili with Kale: A hearty one-pot meal that tastes even better reheated.
Chicken Pot Pie: Individual pot pies bring me back to my childhood, when frozen Marie Callender pot pies were one of my favorite treats.

WITH OR WITHOUT MEAT
Calzones: Not only the perfect vehicles for using up leftover odds and ends in the fridge, calzones also freeze well for future dinners.
Lasagna: Assembled and frozen in individual containers, lasagna makes an excellent meal for one or two people.
Burritos: Fill burritos with all your favorite ingredients I'm partial to black beans and roasted vegetables and freeze for later.

VEGETARIAN OR VEGAN
Chana Masala: This vegetarian Indian chickpea stew is light yet satisfying.
Curried Vegetable and Chickpea Stew: A double-whammy of convenience, this recipe can be made in the slow cooker and frozen in portions for later.
Muhjadarrah: This Middle Eastern combination of lentils and rice is both tasty and economical.

Are there any meals you like to make and freeze for busy nights?

Related: 25 Time-Saving Freezer Tips

(Images: See linked posts for image credits)

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