Go to the store....but 3 pounds of sweet onions and we'll talk!! LOL!
I see a dish of steamed broccoli, cauliflower and carrots with a cheesy creamy sauce...liberally laced with fresh ground pepper.
No matter what you say I don't like cooked radishes....how about an old fashioned German Reddish salat...sliced radishes with a little oil, vinegar, salt pepper...a bit of sugar, olive oil....then stir in some sour cream and set it sit a couple of hours....better the next day.
Bake the yams....butter and salt and pepper...
Or mash and make a sweet potato casserole...orc ut into wedges and toss with oil, sprinkle with some ground red pepper and roast in the oven until browned....about 30 minutes at 375.
Cabbage? Save that for a corned beef.
Use the pomegranits eeds in a salad....how else do you use them?
Lucky you!

How else do you use pomegranate, you ask? Wait until you try this dip. I learned it at a cooking class (Julie Logue Riordan -- her website is good, too) in California -- 5 of us who turned 50 the same year took a trip to Napa to celebrate, and that class, and the lunch we made and ate, was (for me) the highlight of the trip. I have made this a few times, and it is nothing short of sensational. I love the leftovers, if there are any, even for breakfast. Worth a trip to a middle eastern market to buy the pomegranate molasses. It only uses a few seeds, but to great advantage.

Pomegranate-Walnut dip

1 cup walnuts, toasted & finely chopped (toast 350 5 minutes)
2 small red bell peppers, coarsely chopped
1 small red onion, coarsely chopped
3 T lemon juice
½ cup bread crumbs
¼ cup pomegranate molasses
2 T sugar
1 T cumin seeds, warmed a bit and ground
2 ½ t kosher salt
1 t cayenne
½ extra-virgin olive oil
¼ cup pomegranate seeds (do underwater in a bowl to prevent staining hands)
mint or parsley garnish
endive leaves
pita toasts

Grind the walnuts in a food processor until finely ground. Add the peppers, onion, and lemon juice. Pulse on and off until finely chopped.

Add breadcrumbs, pomegranate molasses, sugar, cumin, salt, and cayenne. Mix well in the processor; add the olive oil until well mixed. Place in a serving dish. Garnish with pomegranate seeds and mint or parsley. Serve with endive leaves garnished with more pomegranate seeds and pita chips.

sounds yummy...it's copied and filed!

gellchom, I love cooked radishes, I'd slice them and give them a quick stir fry with some snowpeas and a splash of soy sauce. The flavor and texture reminds me of turnips.

The broccoli and cauliflower I'd make into a salad along with raisins, bacon and sunflower seeds, with a mayo based dressing, a bit of vinegar and sugar. My kids used to fight over that salad.

Or, I'd take half the cabbage, sliced thin, the broccoli, the cauliflower and the carrots and make a nice cream of vegetable soup. Or do both, you probably have enough.

The sweet potatoes I'd quarter, toss with oil, salt and pepper, maybe some chili powder and roast until crisp, then dip in mayo/yogurt seasoned with a bit of that same chili powder or chipotle.

The peppers I'd either slice and make into a pepper salad or I'd saute them with onion to top brats. Any I didn't use I'd put in the freezer, they freeze very well.

The pomegranite? Beats me, I've had it in salad dressing and it was good but it makes my mouth sore, so I don't eat it.

Annie

I see a big vegetable tray: Broccoli, cauliflower, pepper strips, radishes and tomato slices. Serve with shrimp cocktails and good cheese and crackers!

Make sweet potato fries (yam fries in this case) and add coleslaw made from the cabbage, a grated carrot or two, maybe a little pepper. Serve with pulled pork sandwiches.

Make radish & butter tea sandwiches! Serve to some girlfriends with tea and scones! Hire a massage therapist that does home appointments and make a day of it!! :-)

I'm clueless on the pomegranite. I tasted one when I was in grade school and haven't eaten one since. I guess I wasn't all that impressed! LOL

Deanna

Mmmm...when it comes to veggies, I often think Indian:

Rasedar (vegetables in cumin scented tomato gravy)

2 T ghee or vegetable oil
1 t cumin seeds
1 T peeled and finely chopped fresh ginger
1 T ground coriander
1 1/2 t ground cumin
3/4 t ground tumeric
1/2 t cayenne pepper
1 c (5 oz) peeled, chopped boiling potatoes
2 tomatoes, pureed
2 c chopped mixed veggies
2 c water or chicken stock
1 1/2 t salt, or to taste
1/4 c chopped fresh cilantro

Over a medium high heat, saute the cumin seeds until they turn dark brown (about 15 seconds). Stir in the ginger, ground coriander, ground cumin, turmeric and cayenne. Stir for a few seconds and then add potatoes, tomatoes, vegetables, water or stock and salt.

Bring to a boil over a high heat, reduce to low, cover and cook until the vegetables are quite soft, about 15 minutes. With the back of a spoon, crush some of the vegetables to thicken the sauce. Correct for seasonings, and serve sprinkled with cilantro...if you loathe cilantro, some parsley or mint would be nice...maybe fresh dill)

(For your purposes, I would use a mixture of cauliflower, broccoli, yams and peppers for this dish)

Punjabi Cabbage

1/2 onion, roughly chopped
1 garlic clove, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
1 or 2 green chili (such as serrano), seeded chopped (optional)
4 T ghee or veg oil
1 t cumin seeds
1 t ground tumeric
1 lb green cabbage, finely shredded
1 t salt
1/2 t black pepper
2 t ground cumin
1 t ground coriander
1/4 t chili powder
1 T butter

Put the onion, garlic, ginger and chilies in a food processor and chop until finely chopped but not a paste.

Heat the ghee or oil over low heat and fry the onion mixture until it softens. Add the cumin seeds and turmeric to the pan and stir for one minute. Mix in the cabbage, and mix well. Add salt, pepper, ground cumin, coriander and chili powder. Stir to coat the cabbage, then cook for 10 minutes, partially covered, stirring occasionally until the cabbage is soft. If the cabbage starts sticking to the pan you can add a tablespoon or so of water. Stir in the butter and add salt to taste.

Radish Salad

1 1/2 c small radishes, quartered
1 T oil
1/4 t cumin seeds
1/4 t mustard seeds (preferably brown, but yellow is fine)
pinch of asafoetida (you can sub a pinch of garlic powder)
1/4 t ground turmeric
1/4 t salt
1 T lemon juice
2/3 c roasted peanuts, coarsely chopped

Heat oil over medium heat. Add cumin and mustard seeds, cover and shake the saucepan until the seeds start to pop.

Add the asafoetida, turmeric and salt to the pan and remove from heat. Add lemon juice and allow to cool. Just before serving, arrange the radishes and peanuts in a bowl, pour the dressing over and mix thoroughly.

Radish Leaf Soup

If your radish leaves are fresh, I would start with a cream of radish leaf soup. I don't really have a recipe as I just make it, but...

Chop a smallish onion, a stick of celery and a large peeled potato, diced small in butter over a medium heat until the veggies soften and are just starting to turn golden. Add 4 c of chicken or vegetable stock, bring to a boil and reduce to a fast simmer.

While the vegetables are simmering, sort your leaves, discarding any that are yellowed. Wash them very well and chop coarsely. If you don't have at least 2 cups of packed leaves, augment them with some frozen spinach or other green. You didn't say whether your carrots had greens, those would be ideal.

When the veggies are soft, add the greens and cook until softened, but still bright green. Puree the mixture in a blender or with a stick blender and add a cup or two (to taste) of half and half or if you're feeling really decadent, heavy cream. Season with white pepper and salt to taste.

This will not make a really thick soup, relying as it does on the potato and pureed veggies for thickening so if you really prefer cream soups to be thick, you can thicken it with roux at the stage just before you add the greens...you don't want to cook the greens too long and lose that fresh flavor.

Pomegranate Raita

2 c good quality, plain yogurt (preferably NOT low fat)
1 or 2 pomegranates...depending on size. (You should have about 3/4 c seeds to mix in, a couple of tablespoons for garnish, and a couple more tablespoons to make a bit of juice.)
1/2 c thinly sliced green onions (or more or less, depending on your taste for onions)
1 t salt
1 t sugar

Mix the pomegranate seeds, onions, salt and sugar with the yogurt, reserving the ones for garnish and juice. Squeeze the ones you reserved for juice carefully and add the juice to the raita (mostly to give it a nice, pink color). Sprinkle the reserved seeds on top. I often add julienne mint or cilantro to this raita, occasionally toasted cumin/mustard seeds. Some people add chilis to their raita, but I generally want it as a cooling agent when I serve spicy hot curries or dals so I leave that out. This raita will go well served on the side of your vegetables in the tomato gravy, especially if you make it spicy.

By the way, in case you don't already know this...the easy way to take apart your pomegranates is in a large bowl of water. Under water, cut out the blossom end. Then using your thumbs in the hole, pull the fruit apart and start to break up the sections and push the seeds out. The good seeds will sink, and the membrane and pith float. Easier to separate them that way, and not as messy!

How about some Carrot Halva for dessert?

2 lbs carrots, coarsely grated
4 c milk
1/3 c ghee or veg oil
1 c sugar
2/3 c raisins (I like dried cranberries for this)
1 t cardamom seeds, finely ground
1/2 c slivered almonds
ground cardamom

Simmer the carrots in the milk until the carrots are tender and the milk evaporates. This must be done slowly or the mixture will burn. Add the ghee or oil and cook until the carrots start to brown.

Add sugar and cook until the mixture is thick and dry. Add raisins, cardamom and almonds.

Serve hot in small bowls, with whipped cream or ice cream and sprinkle with ground cardamom.

There, all you need is basmati rice on the side. I would probably add a simple dish of dal as well, since I have a hard time eating Indian food without it. Did I miss anything?

I like radishes sliced thin and heaped on a slice of crusty bread spread with salted butter.

This doesn't use much but the peppers and the tomatoes in the basket, but I have made it now twice in the last two weeks and it is great the first day and wonderful for lunches for a few more! It is from Smitten Kitchen.

Mediterranean Pepper Salad
Insprired by one you can buy at Zabars, but now no longer need to
I put my own spin on this, of course. I omitted the green peppers because, well, theyre not my favorite and I quick-pickled the red onion to sweeten and soften its blow. But really, my favorite part of salads like this is is that they can be kept in the fridge already dressed, and only grow more deliciously marinated in a day or two. Should they last that long.
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

She forgot to add the cherry tomatoes and mentions it in an update to her origianl post. If the tomatoes you have are bigger than cherries, they may be too juicy to let sit in this, but cherry tomatoes or grape are perfect.

That pomegranate recipe is going into my to try files - I have pomegranate molasses in my cupboard but have not yet opened it!

j

What great ideas! Thank you all for your time and creativity.

I think we need to declare rachelellen the winner, don't you? What a menu -- sounds delicious, and she used every single item. Impressive work!

rachelellen -
Tonight I made almost all your recipes (I didn't have time to make the dessert, which does sound yummy). They were all great! First raita I ever really liked. My husband was crazy about the Punjabi cabbage. And the radish salad is my new favorite way to eat radishes.
Thank you so much! I know it took you a lot of time to share all those recipes.

And thanks to all the rest of you who had such good ideas. Looks like we're going to be eating lots and lots of vegetables in the next few weeks -- gotta try them all.

I'm glad you liked them! I love that radish salad too.

I'm going to have to go find pomegranate molasses now, though...I've a big bowl of them from a friend's yard.