Baked Sweet Potato Fries
Sweet-Potato-and-Cauliflower Mash
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Cauliflower with Brown Butter Crumbs
Roasted Whole Cauliflower Tikka
Are you not sure what to serve your vegetarian guests in place of turkey on the Thanksgiving table? Try this Roasted Cauliflower Tikka. Whole cauliflower marinated with aromatic spices then baked in the oven and served with a tomato based creamy sauce! This will surely impress your vegetarian guests!
Roasted Cauliflower
An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers.
CREAMY FALL SOUP IN ACORN SQUASH BOWLS
10-ingredient creamy fall soup with carrots and butternut squash in roasted acorn squash bowls. The ultimate healthy comfort food this fall and winter.
I hope you all love this soup. It’s:
Creamy
Savory
Vegetable-heavy
Fiber- & protein-rich
Full of flavor
Wholesome
Comforting
& Delicious
Easy Roasted Acorn Squash
As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh. Acorn is not a flashy squash like delicata, or a meaty fall and winter workhouse like butternut, but it’s tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Here, you begin by splitting an acorn squash lengthwise, scooping the seeds, and cutting a tiny slice from the back of each half so it’ll be stable in a roasting pan. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Season the cut sides with salt and pepper, and drop just enough butter and brown sugar in the cavities to become a delicious glaze when baked in a hot oven.
WILD RICE STUFFED ACORN SQUASH WITH FETA, CRANBERRIES & PECANS
Everyone knows that edible bowls are FUN but, bearing in mind that most edible bowls are either bread or some fried shell, it’s also a bad choice from a nutritional standpoint. Choosing squash as an edible bowl is an elegant solution – you get the fun of eating your dish, minus the carb-overloading.
When picking a squash for filling and baking, acorn squash is always my go-to. I love its deep orange coloured flesh and the fact that you can eat the skin.
The healthy combination of nutty wild rice, crunchy pecans, creamy goat cheese and dried sour cherries makes this stuffed acorn squash nourishing, filling and simply delicious!
BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness of broccoli rabe in this version.
Broccoli Rabe with Sweet Italian Sausage
No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.
German Potato Pancakes
Sausage, Dried Cranberry and Apple Stuffing
Potato Leek Soup
Braised Leeks With Parmesan
White Bean Fennel Soup
Roasted Fennel with Parmesan
Roasting is a simple technique that brings out the sweet, rich flavors of vegetables. In this recipe, the combination of fennel, potatoes, red bell peppers and onions is heavenly.
Three Ways Chefs Are Cooking Radishes, from Simple Buttered Breakfast Radishes to Sauteed Watermelon Radishes
Three ways in which chefs are cooking (or not cooking) this little red root
Roasted Radishes
French Breakfast Radishes
Extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh lemon juice
DIRECTIONS
1. Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
Thai-Style Omelet With Pork and Greens
There’s nothing quicker than eggs for a weeknight dinner, but this Thai-inspired recipe is anything but tired. Plus, it’s streamlined: both the aromatic pork-and-greens filling and cilantro-flecked omelet are cooked separately in the same pan. Serve with steamed rice and Sriracha.
