Taking sides: 6 stellar vegetarian recipes from New York chefs

“Just bring a side” is a simple phrase that can cause undue anguish. This year, fear not.

We tapped the saute pans of some of the city’s healthiest chefs—from Shanna Pacifico at Back Forty West and Scott Campbell at Bette Midler’s New Leaf Restaurant to Ian Kapitan of Alobar—to bring you these crowd-pleasing recipes.

Every recipe is meat-free—four are vegan—and they showcase ingredients like seasonal veggies and wholesome ancient grains.

Time to get cooking!  —Lisa Elaine Held

Roasted Sunchokes with Cato Corner Farm Aged BloomsdayJulia Sullivan, Haven’s Kitchen, www.havenskitchen.com

Serves 6-8

2 lbs sunchokes, cut into 1/2-inch pieces1/2 cup extra virgin olive oil1/2 cup sprouted sunflower seeds6 oz Cato Corner Farm Aged Bloomsday cheese, broken into small pieces1 cup parsley leaves, cleaned and dried2 each lemons, juicedFine sea salt, to taste

Preheat oven to 325°F. Toss sunchokes in 1/4 cup extra virgin olive oil and about 2 teaspoons of fine sea salt and spread on a lined baking sheet.

Roast until tender, about 45 minutes, stirring every 15 minutes. Increase oven temperature to 350°F and continue to cook until sunchokes are crisp and golden brown, about 30 minutes more.

Remove baking sheet from oven and let sunchokes cool to room temperature. Toss cooled sunchokes, sunflower seeds, cheese, and parsley leaves with the juice of two lemons, remaining extra virgin olive oil, and sea salt to taste.

NEXT: BACK FORTY WEST’S ROASTED BRUSSELS SPROUTS…

Roasted Brussels Sprouts with Dried Cherry ButterShanna Pacifico, Back Forty West, www.backfortynyc.com

Serves 8

For the Compound Butter½ pound butter (two sticks)½ cup dried cherriesZest of 1 lemon½ clove of garlic, finely chopped2 tablespoons chopped parsleySalt and pepper

For the Brussels Sprouts2 pounds small brussels sprouts, trimmed and halved¼ extra virgin olive oilSalt and pepper

Leave butter out to soften and reach room temperature, then place in a bowl. Add the lemon zest, garlic, parsley and dried cherries, and season to taste with salt and black pepper. Using a rubber spatula, mix the butter compound together until the ingredients are distributed evenly. Place the butter on a large piece of plastic wrap, shape it into a log, wrap, then freeze in a plastic container until ready to use. (The compound can be made days in advance.)

Pre-heat oven to 400 degrees. Place the brussels sprouts in a large bowl, sprinkle with olive oil, season with salt and pepper and toss well. Lay brussels sprouts on a large baking sheet lined with parchment paper, then roast for approximately 15 minutes, or until sprouts start to brown and reach a dark gold color. After about 7 minutes, rotate the tray and move the brussels sprouts around to ensure that they brown evenly.

Once the brussels sprouts are done, transfer them to a serving platter. Take the butter out of the freezer and using a vegetable peeler shave as much as you’d like onto the brussels sprouts and serve. (Return any remaining compound butter to freezer for future use on biscuits and vegetables such as roasted carrots and parsnips.)

NEXT: NEW LEAF’S ORGANIC MIXED WHOLE GRAIN SALAD…

Organic Mixed Whole Grain SaladScott Campbell, New Leaf Restaurant, www.nyrp.org/newleaf

Serves 6

1/4 cup wheatberries1/4 cup wild rice1/4 cup brown rice1/4 cup pearl barley1/4 cup farro wheat1/4 cup dried cherries, re-hydrated in cranberry juice1/4 cup quinoa1 1/2 ounces walnuts1 1/2 ounces pumpkin seeds1 1/2 ounces sesame seeds1 1/2 ounces sunflower seeds1 1/2 ounces sherry vinegar1 ounce extra virgin olive oil1 ounces walnut oilTo taste salt, sea salt (Fleur De Sel)To taste pepper, freshly fround

Cook all grains and rices separately until al dente, when cooked place them all in a colander to cool.

Meanwhile toast all the nuts and seeds separately in an oven until they have a desired flavor and texture. Mix all ingredients in a large bowl; grains, cherries, seeds, nuts and flavor with oils and seasonings.

NEXT: SPE CERTIFIED’S ROASTED SWEET POTATOES…

Roasted Sweet PotatoesAnthony Moraes and Natalia Hancock, SPE Certified, www.specertified.com

Serves 8

4 large sweet potatoes (2lbs), peeled and chopped2 tbsp olive oil1 tsp cinnamon¼ tsp ground nutmeg½ tsp salt½ tsp black pepper2 tsp brown sugar

Preheat oven to 375 degrees and place large baking sheet inside.

Steam sweet potatoes in large pot filled with 1 inch of water and a steam basket (or other preferred steaming method) for 5 minutes to start cooking process then remove from heat. In a bowl, toss the potatoes with olive oil, cinnamon, nutmeg, salt and pepper and spread them on the hot baking sheet and place it back in the oven.

Roast for 20-25 minutes or until tender. Toss with brown sugar and serve.

NEXT: ALOBAR’S SAFFRON PICKLED CAULIFLOWER…

Saffron Pickled CauliflowerIan Kapitan, Alobar, www.alobarnyc.com

Serves 4

1 tablespoon canola oil1 teaspoon saffron1 teaspoon coriander seed2 teaspoons mustard seed1 teaspoon fresh ginger, minced1 whole clove garlic, smashed1 head cauliflower, cut into florets1 bulb of fennel, julienned1 cup water1 cup rice wine vinegar1/2 cup cider vinegar3 tablespoons sugar1 teaspoon pickling salt

Heat the canola oil in a heavy skillet over medium heat. Add the mustard seed and coriander seed, followed by the ginger and garlic. Stir and cook until the oil colors and the spices are fragrant. Add the cauliflower and fennel and toss to coat.

In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.

Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

NEXT: 508 Gastrobrewery’s Multigrain Macrobiotic Salad…

Multigrain Macrobiotic SaladJennifer Hill, 508 Gastrobrewery, www.508nyc.com

Serves 6

1 cup wheatberry1 cup bulgur wheat½ cup black beans1 apple, diced½ red onion, cut in half moon½ roasted walnuts2 Tbsp dill2 Tbsp mint1 cup olive oil2 tsp cumin1 tsp curry2 tsp sea salt

For the raisins:1 cup apple cider vinegar1/2 cup raisinsBoil raisins in apple cider vinegar to plump. Remove raisins and set aside.

For lemon vinaigrette:1 Tbsp Dijon mustard1 cup lemon juice2 Tbsp honey1/2 cup olive oilBlend, set aside

Method:Cook wheatberry and bulgur wheat until tender. Mix together bulgur, wheatberry, black beans, apples, red onions, walnuts, plumped raisins, dill, mint, cumin, and curry. Toss in lemon vinaigrette. Serve immediately.

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