​For the salad:

• 2 cups trimmed broccoli flowerettes
• ​1 cup 1/4-inch-thick round carrots
• ​4 large iceberg lettuce leaves
• ​1 cup finely chopped iceberg lettuce
• ​1 small canned beet or roasted beet, cut into 4 thick slices
• ​1 six-ounce tomato, sliced
• 1 recipe Delmonico Salad Dressing (as follows)

For the dressing:

• 2½ tablespoons Creole mustard or other mild whole-grain mustard
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil.
• 2 tablespoons water
• 3/4 teaspoon A1 Steak Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon lemon juice concentrate or fresh lemon juice
• 1/8 teaspoon salt
• Pinch of garlic powder
• 2 tablespoons red wine vinegar

Delmonico House Salad

Click image to enlarge.

Dressing:

• 4 tablespoons peanut oil
• ​1/2 teaspoon toasted sesame oil
• 1 1/2 tablespoons soy or ponzu sauce
• 2 1/2 tablespoons rice wine vinegar
• ​1 tablespoon freshly grated ginger
• ​1 tablespoon Sriracha chili sauce
• ​1 tablespoon brown sugar, honey, or cane syrup (optional)

Slaw:

• 1 medium head of cabbage, shredded
• ​2 carrots, shredded
• ​1 1/2 cups diced ripe mango, papaya, or peaches
• ​1 cup fresh mint, coarsely chopped
• ​1 cup fresh cilantro, coarsely chopped
• ​1 bunch green onions, thinly sliced, white and green parts
• ​3 tablespoons toasted sesame seeds
• ​1 cup honey- or toffee-roasted peanuts
• ​1/2 cup fried garlic, scallions, or onions, optional

Gingered Spicy Slaw

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• ​2 pounds beef stew meat, cut into bite sized pieces
  
• ​2 large onions, cut into 1" dice
• 1/4 cup flour
• ​1 tablespoon cooking oil or more as needed
• ​4 large carrots, cleaned, cut into 1" pieces
• 8 medium Irish potatoes, cut into wedges
• Water, as needed
• ​salt and pepper to taste

Traditional Irish Stew

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• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1¾ cups chicken broth
• 1¼ cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed
• 4 (9 inch) unbaked pie crusts

Note: Image shows individual rameken rather than pie dish.

 Leftover Turkey Pot Pie

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• 6 medium-size carrots, peeled and cut into 1/4-inch slices
• 4 parsnips, peeled and cut into 1/4-inch slices
• 2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
• 4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
• 6 fresh thyme or rosemary sprigs
• 4 tablespoons olive oil
• 2 tablespoon butter, melted
• 1 teaspoon salt 
• 3/4 teaspoon coarse-ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh flat-leaf parsley leaves

Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Roasted Root Vegetables

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