Roasted Delicata Squash Salad with Greens and Toasted Almond Dressing

-Preheat oven to 425 degrees.

-Peel and seed 1 delicata squash then cut into ½ inch cubes.

-Toss squash with the following in a shallow baking pan:

1½ TBS olive oil

Sea salt

Freshly ground black pepper

-Roast stirring once, about 30 minutes.

-Coarsely chop ½ cup whole almonds.

-Add them to a skillet with 4 TBS olive oil.

-Cook over medium low heat stirring often until golden, about 3 minutes, then put a strainer into a large salad bowl and strain the almonds and reserve the oil.

-Set aside both to cool.

-Leave the rubber band on 1-2 bunches of arugula and cut into thirds, discarding the rubber banded stem ends.

-When the oil is cool, whisk in the following:

2 tsp fresh lemon juice

Sea salt

Freshly ground black pepper

-Add the squash and half the almonds to the dressing and toss to coat.

-Then add the arugula and toss again gently.

-Sprinkle with remaining almonds.

Roasted Corn and Cumin Salsa

-Cut the kernels off of 3-4 ears of corn, so that you have 2 cups.

-Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown about 10 minutes.

-Transfer to a bowl and cool 5 minutes.

-Purée the following together in a blender…

2 tomatoes

1 clove of garlic

2 jalapeños

The juice and zest of 1 lime.

1 tsp toasted cumin seeds. (Heat them for a few minutes in a frying pan.)

-Stir into the corn along with a big pinch of sea salt.

Roasted Chicken with Carrots and Potatoes

-Position your oven rack in the middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken (about 3-4 pounds). 

-Drizzle with olive oil, then season with sea salt and pepper.

-Cut the following into small pieces:

5 carrots

5 celery stalks or 5 turnips

2 potatoes

-In a large baking pan combine the vegetables, adding 5 whole cloves of garlic and 2 TBS olive oil or ghee. 

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-Let the chicken cook at 425 for 15 minutes (set your oven timer!),

-Then turn the heat down to 350 and bake the chicken for 1 hour more until the juices run clear.

-Let rest for 20 minutes before carving.

Roasted Cauliflower with Capers and Sea Salt

-Preheat your oven to 400 degrees.

-Cut 1 head of cauliflower into florets.

-Drain and rinse 3 TBS capers.

-Place the cauliflower and capers together on a rimmed baking sheet.

-Drizzle with 3 TBS extra virgin olive oil and toss to combine.

-Season with Celtic sea salt.

-Spread in a single layer and roast, stirring occasionally until cauliflower is golden brown about 30-40 minutes.

-After removing from the oven, toss with the following:

Some chopped parsley

1 TBS red-wine vinegar

1 tsp coarse-grained mustard

-Serve warm or at room temperature, drizzled with extra olive oil.

Roasted Carrots and Summer Squash with Rosemary

-Preheat oven to 400 degrees.

-Wash 1 bunch of carrots but leave them whole.

-Slice 2-3summer squash.

-Toss with the carrots and 2 TBS olive oil.

-Lay them on a baking tray in a single layer. 

-Finely chop 3 sprigs of rosemary and sprinkle over top.

-Add 2 TBS water, cover tightly with foil and bake until tender, about 30-45 minutes.

-Check the carrots at least twice to make sure there's a little moisture in the pan and to loosen them up a little. 

-Remove foil for the last 5 minutes of roasting.

Roasted Carrots and Hakuri Turnips

-Preheat your oven to 350 degrees.

-Peel 1 bunch of carrots and cut into ½ inch long, half moon sized pieces.

-Cut 1 bunch of Hakuri turnips into ½ inch size pieces.

-On a large rimmed baking sheet, toss carrots and turnips with the following:

2 TBS extra virgin olive oil

½ tsp dried thyme

1 tsp sea salt

1/8 tsp black pepper

-Spread in a single layer.

-Roast vegetables until tender, tossing once or twice, about 1 hour.

-If vegetables begin to stick to the pan, sprinkle with water and loosen with a spatula.

-Serve hot.

Roasted Carrots

-Preheat oven to 400 degrees.

-Peel 1 bunch of carrots and cut into half inch thick discs.    

-Toss carrots with the following:

2 TBS olive oil

½ tsp sea salt

¼ tsp black pepper

-Spread out in a large 4-sided sheet pan.

-Roast 20 minutes.  

-Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.

Roasted Cabbage

-Preheat the oven to 400°F.

-Cut 1 head cabbage into halves, there is no need to remove the core.

-Cut each half in two, then slice the cabbage into 1 inch thick strips.

-Place the cabbage on a rimmed baking sheet.

-Drizzle with 2-3 TBS melted butter, ghee or extra virgin olive oil.

-Toss well then sprinkle generously with Celtic sea salt and freshly ground black pepper and toss again.

-Insert in the oven and bake for 25 minutes, stirring halfway through, until golden brown in places.

Roasted Brussels Sprouts

Sorry if the Brussels sprouts are a bit dodgy looking, the bugs really went at them this year!

-Snap the sprouts off of the stem.

-Soak them in some water.

-Take the bottom centimeter off of each sprout and peel back the outer leaves until the sprout is clean and unblemished looking.

-When you have done all the sprouts, cut each one if half and then toss them with a TBS of olive oil and a pinch of salt.

-Oil a baking sheet, then spread the sprouts out to roast at 425 until well browned, about ½ hour.

-Brussels’s sprouts have a real affinity for cheese (as do most good things!).

Roasted Broccolini

-Preheat your oven to 400 degrees.

-Oil a large baking pan.

-Cut about ¼ inch off of the bottom of 1 bunch of broccolini.

-Cut each piece into thin slices the long way.

-Rinse it and then leaving the stems whole/the leaves on the stems, toss with 2 TBS olive oil and a pinch of sea salt.

-Spread out on the baking sheet so that the broccolini is not overlapping.

-Roast for 25-30 minutes, until the broccolini is brown and crispy.

Roasted Broccoli with Cheese Sauce

For the sauce:

-In a medium saucepan, melt 2 TBS butter over medium heat.

-Put 2 cloves of garlic through a press and then add it to the butter. Cook for 1 minute.

-Add 1/8 cup all-purpose flour and ¼ tsp sea salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, about 5 minutes.

-Whisking constantly, pour in 2 cups whole milk and whisk until smooth.

-Cook mixture, stirring constantly along the bottom of pan, until boiling.

-Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens, about 10 minutes.

-Let sauce cool 10 minutes, then whisk in 1 cup grated Gruyere or fontina cheese.

-Stir until well combined then add ½ tsp Dijon mustard and ½ tsp Worcestershire sauce.

-Stir well, then cover cheese sauce and keep warm.

For the roasted broccoli:

-Preheat oven to 450 degrees.

-Cut 1 head of broccoli or 1 bunch broccolini into bite-sized florets.

-On a rimmed baking sheet, toss broccoli, with 3 TBS extra-virgin olive oil; season with sea salt and ground pepper.

-Roast until tender but not mushy, 20 minutes, stirring halfway through.

-Serve topped with cheese sauce.

Roasted Broccoli with Asiago Cheese and Pine Nuts

Roasting broccoli is nice for a change of pace. It’s also an easy way to shrink and eat a large quantity.
-Preheat your oven to 375 degrees. 
-Wash 2 heads of broccoli. Cut off and peel the stem of the broccoli. 
-Cut the stem in half, then into 1.5 inch pieces. Separate/cut the crown into 2 inch long florets.
-Place broccoli into a large bowl, toss with 3 TBS olive oil and sprinkle with salt and freshly ground black pepper. 
-Transfer broccoli to a large rimmed baking sheet. Without cleaning the bowl, add 1 cup grated Asiago cheese. Set aside until broccoli is ready, about 20 minutes. 
-When broccoli is done, return it to bowl with cheese. Using tongs, toss carefully to coat.
-Toast ¼ cup pine nuts over low heat until brown, sprinkle over broccoli and serve.

Roasted Beets with Fennel Oil

-Preheat oven to 375 degree.

-Remove the greens from 1 bunch of beets, saving them for another use.

-Put beets in a baking dish and add ¼ cup water.

-Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes. Let cool.

For fennel oil…Crush ¾ tsp fennel seeds in a mortar or spice grinder.

-In a small skillet toast the fennel seeds in 3 TBS extra virgin olive oil over low heat, until oil is fragrant with fennel, about 5 minutes.

-Cool, then strain oil through a sieve.

-When beets are cooler, peel and cut into quarters.

-Toss with strained oil and 1 TBS sherry vinegar. Season with salt.

-Transfer to a serving bowl or platter and top with chopped herbs.

Roasted Beet Salad with Beet Greens and Feta

-Preheat oven to 375 degrees.

-Cut greens off of 1 bunch of beets, reserving greens.

-In a small bowl whisk together the following, then set aside:

-6 TBS olive oil.

-2½ TBS red wine vinegar.

-1 TBS minced garlic.

-A pinch of sea salt.

-Place beets in a baking dish and add 1 cup of water.

-Cover and bake until beets are tender, about 1 hour and 10 minutes.

-Slip the skins while still warm.

-Cut beets in half and thinly slice.

-Transfer to a large bow and mix in the following:

-2 TBS chopped capers.

-¼ cup of the dressing you made previously.

-Cut stems off of beet greens and discard stems.

-Put in large pot and cook with a little water until just wilted, about 4 minutes.

-Drain greens and squeeze out excess moisture. Cool and coarsely chop.

-Toss greens with enough dressing to coat. Season to taste with salt and pepper.

-Arrange beets in center of a platter.

-Surround with greens, then sprinkle with ½ cup crumbled feta.

Roasted Beet and Little Gem Salad with Blue Cheese and Toasted Pecans

-Top 1 bunch of beets, leaving them whole and unpeeled. 

-Steam for 25-30 minutes over medium heat until tender when pierced with a fork. 

-Drain, than run the beets under cold water and slip their skins. 

-Slice the beets into wedges and toss with a little of the salad dressing.

For dressing: In a jar with a tight fitting lid, shake together:

1 clove of garlic put through a garlic press

4 TBS olive oil

2 TBS Balsamic vinegar

A pinch of sea salt and pepper

For salad: Wash and dry 2 heads of little gem lettuce. 

-Place the lettuce in a salad bowl. 

-Toss with the remaining dressing. Top with the dressed beets.

-In a small pan brown a handful of pecan (or walnut) halves. Add to the lettuce.

-Crumble a few ounces of blue cheese on the salad and serve.

Roasted Beet and Butter Lettuce Salad with Chives, Blue Cheese and Walnut Oil Dressing

-Remove the greens from a bunch of beets.  
-Scrub the beets and then steam them until tender, about 20-25 minutes.
-Rinse the beets under cold water and slip the skins.  
-Cool and slice the beets into wedges or rounds.
-Wash and dry 1 butter head lettuce.  
-Tear the leaves into bite size pieces and place in a salad bowl.
-In a small pan, brown a handful of walnut halves.
-Toss the lettuce with a good amount of the Walnut Oil Vinaigrette below. 
-Crumble a few ounces of blue cheese on top of the salad and top with the toasted walnuts and some chopped chives.

Roasted Winter Squash and Red Onion with Tahini and Za'atar

-Heat your oven to 400 degrees.

-Cut a winter squash in half and take out the seeds and cut into 1.5 inch chunks.

-Cut 1 red onion into wedges.

-Put the squash and onions in a large bowl and add the following:

3 TBS olive oil

½ tsp sea salt

Some black pepper

-Toss well.

-Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some color and are cooked through.

-Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier.

-Remove from the oven and leave to cool.

-Put the following in a small bowl and whisk together:

3½ TBS tahini paste

1½ TBS lemon juice

3 TBS water

¼ tsp sea salt

1 small garlic clove, crushed

-Whisk to the consistency of honey, adding more water or tahini as necessary.

-Pour 1 TBS olive oil into a small frying pan on a medium-low heat.

-Add ¼ cup pine nuts and ¼  tsp of sea salt, cook for two minutes, stirring, until the nuts are golden brown.

-Then tip the nuts and oil into a small bowl.

-To serve, spread the vegetables on a platter and drizzle over the sauce.

-Scatter the pine nuts and oil on top, followed by the following:

1 TBS za'atar

1 TBS finely chopped parsley

Rice with Leeks and Fontina Cheese

From The Savory Way by Deborah Madison.

For the rice:

-Bring a large pot of water to boil for the rice. (You boil the rice and then strain it so it doesn’t matter exactly how much water.)

-When the water comes to boil add 1 tsp salt and 1½ cups Arborio rice and give the pot a stir.

-Gently boil the rice while you make the sauce, about 15-18 minutes for white rice.

-When the rice is tender, pour it through a strainer, put it in a serving bowl and keep warm.

For the sauce (while the rice cooks):

-Cut 2 leeks in half the long way, discarding the top inch and clean them thoroughly under running water.

-Chop them into half moon shaped pieces.

-Wash 3 stalks of celery and then dice into small pieces.

-Warm 3-4 TBS olive oil and/or butter in a sauté pan and add the leeks, celery and ½ tsp fennel seeds.

-Let cook for 5 minutes, add a pinch of salt, pepper and ½ cup dry white wine or stock and simmer for 5 minutes until the wine is reduced.

-Add 1 (more) cup stock and simmer 20 more minutes until liquid is mostly evaporated.

-Toast 2 TBS pine nuts in a cast iron skillet over low heat until golden and then set them aside.

-Put the rice in a serving bowl and add 1 cup (3 ounces) of Fontina cheese, the leeks and the pine nuts.

-Toss together and season with salt and black pepper.

-Garnish with some grated Parmesan cheese.

Rice Salad with Arugula, Pine Nuts and Kalamata Olives

Put 2 cups long grain white rice in a collander with small enough holes so the rice grains don't fall through.

-Place the collander in a large bowl of water and rinse well, changing the water 3 times.

-Add 3 cups of broth (either chicken or veggie) and the rice to a medium saucepan.

-Cover then bring to a boil, then turn the head to very low so the rice is at a simmer.

-Cook until broth is absorbed, 17 minutes.

-Turn off heat and let stand 10 minutes.

-Fluff rice with fork.

-Transfer to a large bowl.

-Toast ½ cup of pine nuts in a toaster oven or cast iron skillet, watching them carefully so they don’t burn.

-Mix the following into the rice:

5 TBS olive oil

½ cup sliced and pitted Kalamata olives

The juice and zest of 1 fresh lemon

1 clove of minced garlic

The toasted pine nuts

-Toss well and add any/all of the following:

1 bunch chopped arugula

1/3 cup freshly grated Romano cheese or feta cheese

-Gently toss again and chill before serving.

Rice Pilaf

This is an incrdibly flexible dish, you can use any vegetables you like. If you don't have a food processor you can chop the vegetables finely by hand.

-Finely chop half an onion and half a fennel bulb in a food processor.

-Heat 1 TBS olive oil in a medium sized sauce pan.  

-Add the fennel and onions and cook until wilted, about 3 minutes, stirring often.

-Clean 1 bunch of beet greens then finely chop them in the food processor.

-Stir in 2 cloves of chopped garlic and the beet greens and cook 1 minute more.

-Add 1.5 cups of brown rice and stir to coat, about 2 minutes.

-Stir in a scant 3 cups of chicken or vegetable broth and cover.

-Add a tsp of Celtic sea salt. (If your broth is salty, add less.)

-Bring to a boil, then simmer on low for 60 minutes until rice is tender and all the water has been absorbed. 

-Let sit for 10 minutes covered, then fluff with a fork before serving.