Roasted Fennel and Cherry Tomatoes

1 large fennel bulb with fronds attached

1/2 cup extra-virgin olive oil

1 teaspoons coarse kosher salt, divided

1 pint cherry tomatoes

2 large fresh oregano sprigs

2 large garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 teaspoon freshly ground black pepper

Grated parmesan 

15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop/mince enough fennel tops to measure 1/4 cup. Trim fennel bulb and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and chopped fennel tops. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Grate parmesan over the mixture. Serve warm or at room temperature.

Roasted Delicata and Kale Salad

1 delicata squash, halved lengthwise, deseeded than chopped into crescents

1 bunch kale, torn into bite-sized pieces

1 onion, sliced

2 tablespoons olive oil

1 tablespoon olive oil

3 cloves garlic, minced

2 tablespoons red wine vinegar

1 tablespoon chopped fresh basil

Salt and freshly ground black pepper to taste

Preheat an oven to 400˚F (200˚C). Toss the delicata Squash with 2 Tbsp of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

Bake in the preheated oven until the squash is tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

Once all the ingredients have cooled, combine the delicata, kale, red wine vinegar, and fresh basil in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Roasted Carrot and Eggplant Dip

3 carrots

1 medium eggplant

1 Tbsp olive oil

1 cup tahini

4 cloves garlic, minced

1 Tbsp harissa powder or dried chili flakes

1 Tbsp freshly parsley (optional)

2 Tbsp freshly squeezed lemon juice

½ tsp smoked paprika

½ tsp salt

Black pepper

½ cup water

Preheat oven to 375˚F.

Slice eggplant in half lengthwise. Score the eggplant and scoop out the flesh using a spoon. Wash and peel carrots and slice into equal sized rounds. Drizzle eggplant and carrot with olive oil, put on sheet tray and roast 20-25 minutes, or until fork tender and slightly browned.

Remove from oven and let cool. Add all ingredients except water to food processor or blender. Blend until all ingredients are well combined. Slowly stream in water while blending until it reaches desired consistency.

Garnish with fresh parsley and a drizzle of olive oil and serve with fresh vegetables, crackers, pits, etc.

Roasted Butternut Squash Hummus

1 cup cubed butternut squash

4 cloves garlic, minced 

2 tbsp. lemon juice 

1 15-ounce can chickpeas, rinsed and drained

1/3 cup tahini

3-4 Tbsp olive oil, plus more for roasting garlic

Sea salt + pepper to taste 

1/2 cup fresh parsley, chopped

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/4 tsp smoked paprika

Preheat oven to 400˚F and position a rack in the middle of the oven.

Add cubed butternut squash to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.

Add squash to a food processor with 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika 

Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice.

Roasted Butternut Risotto

1 butternut squash peeled seeded and cubed

1 Tbsp olive oil

1 1/2 cups arborio rice

5 cups vegetable stock, kept warm

1 cup freshly grated parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Preheat the oven to 350˚F.

Drizzle Squash with olive oil salt and pepper and roast until soft, just browning around the edges. Roughly 20 minutes. Then remove. At the same time as roasting the butternut, place the rice mixture in the oven. 

Place the rice and 4 cups of the stock in a Dutch oven. Or a large casserole dish with lid. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

After 30 minutes add the roasted butternut to the rice dish and recover and continue baking.

Remove from the oven, add the remaining cup of stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.

Roasted Bell Pepper and Avocado Gazpacho

2 green peppers

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the peppers in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp salt, 1/4 tsp pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Roasted Beets with Parsley Chimichurri

Chimichurri

1 bunch parsley leaves and tender stems

3 garlic cloves, finely minced (1 tablespoon minced)

1 small yellow onion, minced

1 tsp kosher salt

1/2 tsp crushed red pepper flakes 

1/2 cup (120 mL) extra-virgin olive oil

1/3 cup (80 mL) red wine vinegar

3-4 beets

2 Tbsp olive oil

Salt and pepper to taste

Finely chop the parsley then add to a bowl with the garlic, onion, salt, red pepper flakes olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender). Let the sauce rest at room temperature while you are roasting the beets.

Preheat Oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a pairing knife down just below the skin of the beet to peel. 

Cut beets into medium dice and toss in olive oil. 

Lay out evenly on a sheet tray or oven safe dish and roast for 30minutes or until fork tender. Stir half way through cooking. 

Once cooked toss lightly in chimichurri and serve as a side. 

Roasted Beet Salad with Oranges

3 medium beets with beet greens attached

1 large orange

1/2 sweet onion, cut through root end into thin wedges

1/3 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon fresh thyme

1/2 teaspoon grated orange peel 

Preheat oven to 400°F.

Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil with a sprinkle of thyme. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges or dice depending on your preference. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets.

Cut, peel, and remove white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture.

Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. You may have a little of the dressing left over, you don’t want the beets to swim in the dressing, just a good coating. Season with salt and pepper.

Let stand at room temperature 1 hour. Serve.

Use extra dressing in chopped romaine salad if romaine isn’t being saved for BLTs. 

Roasted Beet and Winter Squash Salad

1 winter squash

2-3 beets

½ bunch of green kale

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 tablespoons extra virgin olive oil

3 tablespoons chopped walnuts

2 tablespoons parsley chopped

Preheat the oven to 425˚F.

Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut squash into 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a pot of water to a boil. Add salt to the water, and blanch the kale for 1 minute or until tender. Transfer the kale to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Garlic Scape and Miso Dressing

1 cup garlic scapes; chopped

1 garlic clove, chopped

Juice of 1/2 lime

2 tsp rice vinegar

4 oz silken tofu

1 heaping Tbsp white miso

Salt and pepper, to taste

Combine ingredients into a blender and mix until smooth.

Mexican Style Street Corn

2-3 ears corn, shucked

1 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese, divided

1/4 cup mayo

¼ cup sour cream

1/4 cup cilantro minced for garnish

1 teaspoons lime zest

1 teaspoon chile powder

Lime wedges, for serving

Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

In a small bowl, stir together ¼  cup of the Feta cheese with the mayo, sour cream, lime zest and chile powder to combine.

Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ¼ cup of cheese and cilantro, then serve with lime wedges.

Maple-Bourbon Glazed Acorn Squash

1 stick unsalted butter

2 Tbsp pure maple syrup

2 Tbsp packed dark brown sugar

1/2 tsp kosher or sea salt, plus more for sprinkling

1 tsp freshly ground pepper

2 Tbsp good-quality bourbon whiskey

1 acorn squash

Preheat a gas grill on medium.

In a small saucepan, melt the butter over medium-high heat. Pour or ladle 1/3 of the butter into a heatproof bowl or measuring cup and set aside. Add the maple syrup, brown sugar, 1/2 teaspoon salt, and the pepper to the butter in the pan and whisk until the sugar is melted. Remove from the heat, add the bourbon, and stir until smooth. Set aside and keep warm.

Cut the squash in half lengthwise. Scoop out and discard the seeds and strings. Cut each half into wedges. Arrange the squash in a single layer on a rimmed baking sheet and brush the wedges generously on the flesh side with the reserved melted butter. Sprinkle with salt.

Place the squash on the grill, cover, and grill until just beginning to caramelize at the edges and soften, 15 minutes. Brush the wedges with the bourbon-butter mixture, re-cover, and grill an additional 5 minutes. Brush the wedges again, re-cover, and grill until tender when pierced with a knife, about 5 minutes longer.

Transfer the squash wedges to a serving platter and serve immediately, or keep warm until ready to serve.

Maple Roasted Carrots and Brussels

½ pound brussels sprouts, trimmed and halved

½ pound carrots, peel and sliced

2 tablespoons unsalted butter, melted

2 tablespoons maple syrup 

salt and pepper to taste

Preheat oven to 425°F.

Add the prepared vegetables to a large bowl and toss with the melted butter and maple syrup.

Spread out onto a sheet pan and season with salt and pepper.

Roast for 25-30 minutes. Toss every 10 minutes for the first 20 minutes, then toss every 5 minutes until the vegetables are tender and starting to caramelize.

Sprinkle with minced fresh parsley or thyme, if desired, and serve warm.

Roasted Beet and Fennel Salad with Cumin Vinaigrette

2 medium beets, roasted peeled, halved and cut in thin half-moons

1 medium fennel bulb, trimmed, quartered, cored and sliced very thin across the grain reserve tops and mince the herb

1 navel orange, peeled, pith cut away, and cut in thin rounds or sections

2 Tbsp chopped fennel herb

1 Tbsp chopped cilantro

2 Tbsp lemon or lime juice

¼ teaspoon sugar

½ teaspoon lightly toasted cumin seeds, crushed

 Salt to taste

1 small garlic clove, puréed (optional)

¼ cup extra-virgin olive oil

Heat oven to 400˚F.

Wash beets well. Wrap individually in foil and put them in a roasting pan or skillet and cover.

Cook, undisturbed, for at least 45 minutes, until a knife pierces one with little resistance. They may cook at different rates; remove each when it is done. When cool enough to handle peel and cut to desired shape. 

Combine beets, fennel, orange slices, fennel herb and cilantro in a large salad bowl. Set aside and prepare dressing.

Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Roasted Beet and Fennel Risotto

3 medium beets 

1 bulb baby fennel- chopped fine - reserve the herb for garnish

3 1/2 cups vegetable broth

3 cups water

1 small onion, finely chopped

2 tablespoons olive oil

2 cups arborio rice (14 oz)

1/2 cup dry white wine

1 teaspoon salt

1/2 teaspoon black pepper

1 oz parmesan, grated

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them then cut into 1/2-inch cubes.

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion and fennel in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 18 to 22 minutes. 

Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and fennel herb and remove from heat.

Roasted Beet and Acorn Salad

1 acorn squash

1 bunch beets, with greens

2 Tbsp red wine vinegar

1 tsp balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 Tbsp extra virgin olive oil

3 Tbsp chopped walnuts

2 Tbsp parsley chopped

Preheat the oven to 425˚F.

Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut in 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Refrigerator Dill Pickles

3 1/2 cups water

1 1/4 cups white vinegar

1 Tbsp sugar

1 Tbsp sea salt

4 cups cucumber spears

2 garlic scapes, rough chopped

2 heads fresh dill

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic scapes, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Red Kuri and Collards

1 Red Kuri squash seeded and cubed (skin is edible if you like)

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

Sprinkling of black pepper

1 cup water or vegetable stock

2 Tbsp olive oil

1 red onion, sliced 

3 cloves garlic, minced 

1 teaspoon balsamic vinegar

1 bunch of collards, ribs removed, sliced thin

Salt and pepper to taste

Preheat oven to 425°F.

Place cubed squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until fork tender.

15 minutes into roasting the squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed pot. Add the sliced red onion and toss to coat. Let cook for 5 minutes until softened. Add the garlic and cook a minute more.

Add the balsamic vinegar and the sliced collards. Stir until the collards are mixed well with the onions then add the water or stock. Continue cooking until the collards is just wilted. And the moisture is evaporated. 

Stir in the roasted squash and then season to taste.

Easy French Ratatouille

1-2 cups eggplant

1 bunch scallions

2 sweet peppers (optional)

2 medium summer squash 

2-3 tomatoes

1 1/2 tablespoons olive oil

2 cloves garlic

1 bay leaf

2 sprigs thyme

1/4 cup loosely packed basil, sliced into ribbons

Extra basil for garnishing

Salt and pepper

Chop eggplant into bite-sized cubes. Toss with a Tbsp of salt and set in strainer while you prep the other ingredients.

Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.

Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.

Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.

Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.

Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan. 

Stir until well mixed and bring stew to a simmer then turn heat to low and simmer for 30 minutes

Remove the bay leaf and thyme and stir in basil and scallion tops

Rainbow Chard and Tahini Dip

½ bunch of chard (separate leaves from stem)

2-4 garlic cloves

½ cup tahini

¼ cup of fresh squeezed lemon juice

1 Tbsp extra virgin olive oil

1 tsp black pepper

Chop up leaves and set aside. Chop up stems and simmer in just enough water to cover for about 15 minutes or until fork tender. Strain well and allow it to cool. Place in a food processor with garlic and blend for 2 minutes. Scrape down sides as needed to make sure all the stems are blended. Add a pinch of salt and the tahini and then blend again until smooth. Add lemon juice, salt and pepper and season to taste.

Set aside and sauté the greens in Olive Oil slightly for about 5 minutes over medium-high heat or until all the moisture has evaporated.  Once moisture is gone, remove from heat and allow to cool. Once cool, give it a rough chop and fold into tahini-stem mixture.

Drizzle with olive oil and serve with bread or crackers.