Vegetarian

Complete comfort food . . . Layer these with our Cinnamon Ice Cream (page 143) and savor the spicy-sweet goodness of this sandwich. Try using freshly grated nutmeg instead of ground—you’ll be surprised by the difference.

Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too. And while we keep the veggies all vegetarian at the Shop, if you want to, roast a little bacon or pancetta along with them. The results will speak for themselves.

This basic recipe calls for only six ingredients, but the result is rich and creamy and utterly satisfying. Pair it with any of the cookies in this chapter for a righteous ice-cream sandwich or enjoy it simply on its own.

This ice cream combines two different forms of chocolate for a doubly intense chocolate experience.

Carrots are often underappreciated, and we think they are one of those incredible vegetables that is worth another look. We were inspired to re-create a modern version of a classic Jewish dish called tzimmis, which is served to welcome in the new year. With its great balance of savory carrots, refreshing mint, and lemon juice, plus crunchy, earthy walnuts and sweet honey and prunes, this is one of our go-to roasted veg dishes at the Shop. Serve warm or at room temperature.

The upside to these beans is that they are totally delicious. The downside is that they take a seriously long time to soak and cook (plan on starting these the night before you intend to serve them). But please don’t take any shortcuts, or you may end up with undercooked beans, which are not so delicious. For the perfect combination, try Classic Beef Meatballs (page 4) with Classic Tomato Sauce (page 56) over a heap of these beans. They are also a great addition to a salad, and can turn simple greens into a protein-rich meal.

This rich, buttery ice cream is the perfect blend of sweet with a hint of salty. Try it between Peanut Butter–Chocolate Icebox Cookies (page 129) or Brownie Cookies (page 131).

Using tangy provolone is a nice departure from the usual cheddar in these light biscuits, which we created with the leftover bits of cheese that we serve on our sandwiches. When we put these on the menu, they sell out in two hours. Slice them in half and load them with your favorite ball. We like to make these really big, but you can use a smaller biscuit cutter. Just check the biscuits for doneness a minute sooner. If wild mushrooms aren’t available, use portobellos or buttons.

Like an iced latte on steroids, our espresso ice cream is sure to keep you up and running. It’s as potent as it is delicious, so we suggest it for an afternoon dessert and not for late-night consumption.

We serve this comforting and nostalgic Thanksgiving favorite throughout the fall and winter months. Yams are sweet on their own, so you don’t want to overdo it with the marshmallows. Here we provide just enough to give you a sweet taste every few bites. Candied yams are a natural for the Gobble, Gobble Balls (page 39), of course, but try them with the Spicy Pork Meatballs (page 21) too.

A little sweet with just the right amount of sour. We love this sorbet sandwiched between Chocolate Walnut Meringues (page 135).

Guests are often surprised by the fresh mint flavor of this ice cream. The trick is adding raw chopped mint after the ice cream is cooled.

We love turnips and don’t want you to pass them by the next time you’re at the market. When cooked right, their earthy flavor is seriously irresistible. At the Shop people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element. We love these with the Salmon Balls (page 34) or Venison, aka Bambi, Balls (page 42).

When it comes to mashed potatoes, there is only one rule: Use more butter, cream, and salt than you think you need. The sweet flavor and creamy, moist texture of Yukon golds make them the perfect potatoes to mash. If you’re making mashed potatoes in advance, add a little extra milk to thin the consistency for reheating. Because Yukon golds have a thin, tender skin, we choose to skip the peeling and go straight to the eating. Honestly, we can eat bowls of these mashed potatoes on their own, but they pair well with pretty much any meatball.

When it comes to polenta, freshly milled corn makes all the difference. We are lucky enough to have Wild Hive Farm in Clinton Corners, New York, grind the polenta for the Shop (you can order it at www.wildhivefarm.com). Bob’s Red Mill is a great alternative that can be found in many supermarkets, health food stores, and online (www.bobsredmill.com). This recipe requires a slight investment of time, but the result is mind-blowingly good. Just make sure to whisk the mixture constantly until the polenta comes to a boil; otherwise it can easily burn. Polenta is incredible served alongside just about any kind of meatball, but it is classically served as a stand-alone dish. Try it with a ladleful of Classic Tomato Sauce (page 56) or Spicy Meat Sauce (page 57) on top.

Serve with Veggie Balls (page 16)

This rich dressing spikes through the creamy goodness and answers that “why doesn’t my dressing ever taste this good?” question. This recipe works as well with Mini Buffalo Chicken Balls (page 9) as it does ladled over a thick wedge of iceberg lettuce topped with a few olives, carrot shavings, and crumbled bacon to create a more-than-satisfying classic salad. This dressing will keep for up to five days in the fridge.

This sauce is the cool for our rich-and-spicy Tandoori Lamb Balls (page 40), but we also think it’s pretty stellar when served alongside The Greek (page 10) and Mediterranean Lamb Balls (page 24). Try using this sauce as a marinade on pork, chicken, or lamb at your next barbecue. The acid and enzymes work like magic—you won’t believe how tender your meat will turn. This sauce will keep for up to four days in the fridge.

Sure, you want this as a quick and simple sauce for the Reuben Balls (page 29), but it is also great as a dipping sauce for shrimp, tortilla chips, or veggies. Don’t skip the caraway seeds. Their distinctive aroma elevates this above and beyond store-bought dressing. This dressing will keep for up to a week in the fridge.

The fresh punch of tomatoes, cilantro, and lime makes this sauce a natural fit for Viva la México Balls (page 27), but try it as a dip with chips too. This sauce will keep for up to four days in the fridge.