Rutabaga Puree with Cardamom and Thyme

-Peel 1 rutabaga and then cut into 1 inch chunks.

-Place rutabagas in large pot with enough cold water to cover by 1 inch.

-Add ¼ tsp sea salt and 8 whole cardamom pods and bring to a boil.

-Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.

-Drain rutabagas; discard cardamom.

-Working in batches, puree rutabagas in processor.

-Return puree to pot.

-Cook over medium heat until dry, stirring, about 5 minutes.

-Mix in the following:

¼ cup crème fraîche

1 TBS fresh thyme or ½ tsp dried thyme

a pinch of white pepper

sea salt to taste

-Serve warm.

 

Ronde de Nice Burgers

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-Cut 1-2 large Ronde de Nice squash into ½ inch slices.

-Put about 1 TBS olive oil on a large baking pan.

-Put the squash slices in a heap on the pan and then sprinkle with another TBS oil and then carefully toss the slices to evenly coat them.

-Bake in the oven for about 20-25 minutes until nicely browned, turning the squash slice once halfway through.

-If you want to use cheese, top each squash slice with some. Cheddar or smoked goat cheese would be nice.

-Toast some buns (you can also use bread).

-Spread the buns/bread with a little Dijon mustard and some pickle slices.

-Other good additions are sliced tomatoes, cilantro chutney and sautéed greens.

 -Add a slice or two of the roasted squash and top with the other side of the bun.

 

 

Roma Beans with Mint and Feta Cheese

-Boil 4 quarts water and tip and tail 1 pound Roma beans.

-Blanch the beans for just 2 minutes, then drain.

-Cool them a little then pat dry and chop into bite-sized pieces.

-Mix with 1 cup crumbled feta cheese and ½ cup chopped walnuts.

-Make the salad dressing:

½ cup olive oil

¼ cup white wine vinegar

½ cup minced mint leaves

1 clove of garlic put through a press

¼ tsp sea salt and some freshly ground black pepper

-Pour over salad and toss well.

Roma Beans with Garlic Aioli

For the aioli: 
Put a whole egg, a pinch of salt and ¼ cup extra-virgin olive oil into the blender and blend on high.
-Add another ¾ cup olive oil in a light steady stream until all is incorporated and then add 3 TBS fresh lemon juice.
-Finely chop 1-3 cloves of garlic with some salt until smooth and then stir it into the mayonnaise. 
For the beans: 
Tip and tail 1-1½ pounds of Roma beans. Steam them until just tender, about 3-5 minutes. 
-Toss the beans with some garlic aioli, taste for salt and serve warm.

Roma Beans with Crunchy Peanut-Lemon Coating

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From Mollie Katzen’s Vegetable Dishes I Can’t Live Without.

-Place 1 cup unsalted peanuts in a blender and grind briefly until they form a coarse meal. Set aside.

-Mince up 2 TBS fresh ginger and 3 cloves of fresh garlic.

-Zest a lemon until you have ½ tsp of lemon zest.

-Place a large deep frying pan over medium heat.

-Add 1 TBS ghee or lard and the minced ginger and sauté for a few minutes.

-Add the crushed peanuts, the lemon zest and the garlic.

-Cook over medium low heat for 8-10 minutes, stirring often until the peanuts are lightly toasted.

-Transfer to a bowl and stir in a pinch of salt.

-Tip and tail 1 pound of Roma beans then cut them into 1½ inch lengths.

-Wipe out the pan then return it to medium high heat.

-Add another TBS ghee or lard and then add the green beans.

-Stir-fry for 5 minutes, then sprinkle with ¼ tsp salt and a big pinch of red pepper flakes.

-Add the peanut mixture and 1 TBS fresh lemon juice, tossing it all together. Serve hot.

 

Roasted Tomatillo, Sweet Corn and Avocado Salsa

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-Preheat your oven to 375 degrees.

-Remove the husks from 1 pound of tomatillos and then wash them (leave them whole).

-Take the skin off of 3 cloves of garlic, leaving them whole.

-Cut 2 jalapeno peppers in half the long way.

-In a glass baking dish toss all of the above together with 1-2 TBS olive oil.

-Shuck 2 ears of corn and remove the kernels.

-In another smaller baking dish, toss the corn with 1 TBS olive oil and then spread out the corn.

-Roast both pans for about 1 hour (the corn may need to come out of the oven sooner).

-Transfer the tomatillos/garlic/peppers to a food processor and add 1 tsp sea salt.

-Puree until almost smooth and transfer to a bowl.

-Let cool for ½ hour.

-Chop up 1-2 avocados.

-Stir the chopped avocados and the roasted corn into the salsa.

-Serve at room temperature.

 

 

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Roasted Tomatillo Chicken Soup

-Preheat your oven to 375°F.

-Take the skins off and wash 1 pound of tomatillos, leave them whole.

-Put the tomatillos on a rimmed baking sheet and roast for about 30 minutes.

-Let cool for a few minutes, then place in a food processor with ½ bunch chopped cilantro and puree. Set aside.

-Chop up 1 onion into small dice.

-Heat 1 TBS extra virgin olive oil in a medium saucepan and cook the onion, until softened.

-Add 1 clove minced garlic and season lightly with sea salt.

-Add the following:

4 cups chicken stock

1 tsp ground cumin

1 chicken breast chicken

-Bring the pot to a very low boil and let it cook about 20 minutes, until the chicken is fully cooked.

-Remove the chicken and shred. Set aside.

-Working in batches, put half of the tomatillo puree into the food processor and process till smooth.

-Repeat for the second batch.

-Return to the soup pot, bring to a boil and simmer.

-Adjust seasoning as necessary and put the chicken back into the pot and heat through.

-Serve hot with a dollop of crème fraîche and additional cilantro for garnish.

 

Roasted Tomatillo and Avocado Salsa

-Preheat your oven to 375 degrees.

-In a large glass baking dish toss together the following:

1 pound of tomatillos (washed and husks removed but left whole)

½ sweet onion cut into thirds

3 whole cloves of garlic

2 seeded and halved jalapenos

1 TBS olive oil.

-Roast about 1 hour.

½ bunch of chopped cilantro (stems and all)

-Transfer the vegetables to a food processor and add the following:

 1 tsp salt

-Puree until almost smooth and transfer to a bowl.

-Add the following:

½ finely chopped onion

The other half of the cilantro bunch (finely chopped stems and all)

-Let cool and add 1-2 chopped avocados.

-Serve at room temperature.

 

Roasted Squash, Pear and Ginger Soup

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From Vegetable Soups From Deborah Madison’s Kitchen.

-Preheat the oven to 425°F.

-Cut 1 large winter squash or two delicata squash in half, scrape out the seeds, then cut each half into thirds. Reserve all peels and seeds from squash for making soup.

-Quarter, seed and remove the stems from 3 pears.

-Cut a 2-inch chunk of fresh ginger into thin slices.

-Put the squash pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger.

-Brush with olive oil, season with salt and bake until fragrant and tender, about 1 hour.

-Turn the pieces once or twice so that they have a chance to caramelize on more than one surface.

-If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil.

-When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid.

-Scrape the flesh of the squash away from the skins. You should have about 2 cups.

-To make a stock, bring 6 cups water to a boil and add the seeds, the squash skins, the remaining ginger and ½ teaspoon salt.

-Lower the heat and simmer, covered, for 20 to 25 minutes.

-Meanwhile, melt 2 TBS butter in a soup pot.

-Add the pears, ginger and squash, then the reserved deglazing water.

-Strain the stock into the pot with the vegetables.

-Bring to a boil, then lower the heat and simmer, covered, for 25 minutes.

-Cool briefly, then puree until smooth.

-Serve as is or swirl in ½ cup crème fraîche or sour cream.

 

Roasted Spaghetti Squash with Herbs and Toasted Hazelnuts

-Preheat your oven to 400 degrees.

-Cut 1 spaghetti squash in half the long way.

-Remove the seeds.

-Brush cut sides of squash with 1 TBS extra virgin olive oil.

-Then sprinkle with 1 TBS brown sugar and salt and pepper to taste.

-Place squash cut sides down, on a rimmed baking sheet.

-Roast until tender, about 45 minutes.

-Let cool slightly on sheet on a wire rack, about 10 minutes.

-Scrape squash with a fork to remove flesh in long strands. Place in a large bowl.

-Grate ½ cup Parmesan cheese.

-Chop up the following:

½ cup parsley

1 TBS rosemary

¼ cup toasted hazelnuts

-Toss the squash with 1 TBS butter and the Parmesan, herbs and hazelnuts.

-Season with 1/2 tsp sea salt, and some freshly ground black pepper to taste.

-Toss, and serve immediately.

 

 

Roasted Spaghetti Squash

-Preheat oven to 375 degrees.

-With a small sharp knife, prick 1 spaghetti squash all over.

-Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through.

-When cool enough to handle, halve lengthwise and scoop out seeds.

-Scrape squash with a fork to remove flesh in long strands.

 

Roasted Snap Peas

-Preheat your oven to 300 degrees.

-Take the strings off of 1 pound of snap peas.

-Toss the whole pods with a little olive oil and some sea salt and spread them out on a baking sheet.

-Roast, tossing every 10 minutes or so until they begin to brown and caramelize, about 20 to 30 minutes.

-Serve at room temperature.

Roasted Salsa

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-Heat broiler, with rack in top position.

-Add the following in a single layer to a rimmed baking sheet.

2 large tomatoes

1 medium white onion, halved

3 jalapenos

3 garlic cloves, unpeeled

-Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly).

-Discard garlic skins.

-In a food processor, pulse garlic and vegetables until coarsely pureed.

-Add 3 TBS fresh lime juice, (the juice from 1-2 limes)

-Season with sea salt and freshly ground black pepper and pulse to combine.

-Transfer salsa to a bowl and stir in ¼ cup chopped cilantro.

-Serve warm or cold.

 

 

Roasted Root Vegetables

-Position 1 rack in the bottom third of your oven and 1 rack in the center of the oven.

-Preheat your oven to 400 degrees. 

-Grease 2 large heavy baking pans.

-Peel and cut into 1-inch pieces any of the following:

Potatoes

Carrots

Fennel

Parsnips

Rutabaga

-Unpeel 1 head of garlic, leaving the cloves whole.

-In a large bowl combine all the vegetables except the garlic. 

-Toss with ¼ cup olive oil and a sprinkle of fresh or dried rosemary. 

-Divide the vegetables between the baking sheets and roast for 30 minutes. 

-Stir, add the garlic and then reverse the baking sheets in the oven.

-Continue to roast until all vegetables are tender and brown, stirring occasionally, about 30 minutes more. 

 

Roasted Red Kuri Squash with Olive Oil and Sage

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-Cut 1 red Kuri Squash in half through the middle (the short way).

-Scoop out the seeds, then cut each half into fourths and then peel each piece.

-Cut the squash into 1-inch cubes.

-Toss the squash cubes with 3-4 TBS extra virgin olive oil.

-Toss with 4 TBS chopped sage and a bunch of sea salt.

-Put 1-2 TBS olive oil on a rimmed baking sheet and spread the squash out so that it is not touching.

-Bake at 325 for about 45-50 minutes until brown and crispy.

-Sprinkle with more sea salt before serving.

Roasted Potatoes with Garlic Butter

-Preheat oven to 425

-Wash 2 pounds potatoes and then cut them into 1-inch chunks.  

-Place the potatoes in a saucepan and cover with water.

-As soon as the water comes to a rolling boil, drain and rinse the potatoes, then drain again.

-Put back into the pan, and add 2 TBS olive oil and toss to coat.  

-Pour the potatoes on to a greased baking pan and bake for 20 minutes.

-Remove from the oven and add 5 cloves of garlic put through a garlic press.  Toss together.

-Continue to bake for another 15 minutes until brown and crispy.

-Remove from the oven and toss with the following:

2 TBS butter

3 TBS chopped basil or parsley

A big pinch of sea salt  

 

 

Roasted Potatoes with Flat Leaf Parsley

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-Preheat oven to 450 degrees.

-Halve 5 potatoes the long way and season the potatoes with salt.

-Melt 4 TBS butter.

-Pour the butter in a large baking pan.

-Take some whole parsley leaves off of a bunch of parsley.

-Put 2-3 whole parsley leaf on the bottom of each potato before you put it cut side down in the pan.

-Sprinkle the potatoes with some more salt.

-Roast for 35-45 minutes or until golden brown on the bottom.

 

Roasted New Potatoes with Pesto and Parmesan

For the pesto:  
-Add to the bowl of a food processor, 2 TBS olive oil, 2 cloves garlic and 1 bunch of basil.
-Blend well, then season to taste with salt and freshly ground black pepper.
-Preheat your oven to 400 degrees. Lightly coat a baking tray with some olive oil.
-Cut 1.5# of new potatoes into 4ths and place them in a bowl.
-Toss the potatoes with 2 TBS olive oil, salt and pepper.  
-Transfer to the baking sheet and put in the oven.
-Bake for about 25-30 minutes until almost tender.  
-Pour basil sauce over the potatoes and toss to coat.
-Continue roasting until golden brown, about 10-15 minutes longer.
-Transfer to a serving bowl and toss with about ½ cup freshly grated Parmesan cheese.