Spice Roasted Squash with Tomatoes and Greens

1 jester squash, cut into thin wedges with seeds removed

2 tomatoes, quartered and seeds removed

1 head of bok choy or kale, sliced thin 

1 red onion sliced thin

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon turmeric

Position rack in bottom third of oven and preheat to 450°F.

Combine squash, onion on heavy large, rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned.

At 20 minutes, add the tomatoes and greens then roast for about 20 more minutes.

Transfer to shallow dish and serve.

Simple Greens and Tomato Salad

2 cups chopped tokyo bekana

One head lettuce, chopped

1-2 carrots, shredded

2 cups of diced tomatoes

1/2 red onion, thinly sliced

4 large button mushrooms, sliced

Dressing

1/2 cup olive oil

1/4 cup seasoned rice vinegar

1/4 cup red wine vinegar

1/4 cup honey

1 tablespoon salt

1/4 teaspoon black pepper

Mix all the dressing ingredients into a bowl and whisk until emulsified. Then drizzle over bowl of salad components and toss.

Sesame Carrot and Greens Salad

2 Tbsp rice vinegar

1 Tbsp soy sauce

1 Tbsp water

2 tsp honey

1 clove garlic, finely minced

½-inch piece of ginger, finely minced

½ tsp sesame oil

1 bunch kale and/or 1 head lettuce, rough chopped

2-3 carrots, ribboned using a potato peeler

1-2 peppers seeded then sliced thin

1/4 cup toasted almond slices

1 Tbsp sesame seeds

To make the dressing, mix all the dressing ingredients together in a small bowl.

To assemble the salad, add the kale, pepper slices and carrots to a large bowl. Pour over the dressing and toss well to combine. Let it sit for 10-15 minutes, tossing every now and then.

When ready to serve, garnish with the toasted almond slices and sesame seeds.

Sesame Kale Salad

1 small clove garlic, minced (if you still have green garlic leftover, you can use)

2-1/2 tsp toasted sesame oil

1-1/2 Tbsp vegetable oil

½ bunch thinly sliced radishes or turnips

3 Tbsp rice vinegar

2 Tbsp low-sodium soy sauce

1 bunch chopped kale leaves; stems sliced thin

2 Tbsp toasted sesame seeds 

Kosher salt and ground black pepper

In a large bowl, whisk together the garlic, sesame oil, vegetable oil, vinegar and soy sauce. Add the kale and massage it with your hands or stir with tongs for 2 to 3 minutes, or until it has become shiny and a little translucent. Add sliced radish or turnips and stir. Sprinkle with the sesame seeds, then season with salt and pepper. Toss well.

Savory Roasted Winter Squash

1 acorn or autumn frost squash, washed

2 Tbsp olive oil

¼ cup grated parmesan or asiago cheese

1-2 tsp garlic powder

Salt and pepper to taste

Pre-heat oven to 400˚F. Cut squash in half and remove the seeds with a spoon. Cut squash into ½ inch slices and toss in olive oil. Place evenly on a baking sheet.

In a small bowl mix the salt, pepper, garlic powder and grated cheese. Sprinkle over the top of the squash and then place in the oven.

Bake for 20-25 minutes until squash is fork tender and the cheese is lightly browned. 

Sautéed Kale with Tomatoes

2 Tbsp. olive oil 

1 bunch red Russian kale, stems removed, and chopped (I like to leave the stems in)

2 garlic cloves, minced

1 pint cherry tomatoes, sliced in halves, or 2 tomatoes, diced

Juice of 1/2 a lemon

Salt and pepper to taste

Heat the olive oil over medium heat in a large sauté pan. 

Add the chopped kale and sauté until slightly wilted, about 1 minute.

Add the garlic and tomatoes. Sauté for an additional 2  minutes until the tomatoes are soft. 

Add the lemon juice. Season with salt and black pepper, to taste.

Sautéed Choi and Daikon with Apples

1 bunch tatsoi or head of choi, cut into strips roughly ¼’’ thick

1 medium onion, sliced thin

1 daikon radish, cut into thin half moons

1-2 apples, cored and sliced into thin wedges

1/2 cup coarsely chopped walnuts

1 Tbsp canola or safflower oil

1 Tbsp apple cider vinegar

2 tsp whole grain dijon mustard

1/4 tsp kosher salt

1/4 tsp ground pepper

Preheat oven to 350° F. Toast walnuts for 5-10 min. on a baking sheet, tossing occasionally to ensure even cooking.

Heat oil in large skillet. Add onions and radishes and cook until tender.

Add apples, vinegar, mustard, salt, and pepper. Stir until ingredients are well coated. Cover and simmer for 4 minutes or until apples are just tender.

Add choi or tat soi to skillet, stir, and cook covered until tender and more vibrant in color; 3 minutes or so.

Remove walnuts from oven and let cool.

Transfer salad to a serving bowl and toss with walnuts.

Sautéed Spring Garlic Vinaigrette

Standard vinaigrette ratio is 3 parts oil to one part vinegar. An acceptable low fat alternative is 2 parts oil to one part vinegar. This is a good starting out point. You need to keep tasting and adjust to make sure the balance of sweet oil and acidic vinegar is pleasing to your palate.

If you don’t have an immersion blender, I would suggest picking one up does wonders with making vinaigrettes and mayonnaise. A blender will work just fine as well. 

1 cup olive oil

½ cup white wine vinegar 

1 Tbsp Dijon mustard

3 Tbsp green garlic, minced

1 Tbsp canola oil

Salt and pepper to taste

Mince green garlic and sauté over medium-high heat in canola oil for 2-3 minutes until it starts to get some color.

Measure out your oil and vinegar.

Mix together and add Dijon mustard. Toss in the green garlic and blend thoroughly. If you have an immersion blender, you will get a very nice full bodied dressing for your salad. 

You may need to add a little more oil or a little more vinegar depending on whether you like a sweeter or more sharp vinaigrette.

Salt and pepper to taste. 

Sautéed Cumin Potatoes

1 1/2 German butterball potatoes, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning

2 Tbsp canola oil

1 Tbsp cumin seeds

1 small red onion, small dice

1 tsp ground turmeric

2 tsp coarse kosher or sea salt

1 tsp cayenne (ground red pepper)

2 medium-size tomatoes, cored and cut into 1-inch cubes

2 Tbsp finely chopped fresh cilantro leaves and tender stems

Drain the potatoes and pat them dry.

Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.

Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.

Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

Rustic Gazpacho

6 ripe tomatoes, cut into chunks

1/2 large cucumber—peeled, halved, seeded and cut into chunks

1 green bell pepper, cut into chunks

2 garlic cloves, smashed

1 cup water

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Salt

½ jalapeño minced (optional for a little kick)

 In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, jalapeño, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.

Root Vegetable Stuffed Acorn Squash

1 acorn squash, cut in half

2-3 small purple top turnips, small dice

2-3 medium watermelon radish, small dice

1-2 onions, sliced

1 Tbsp minced parsley

2 Tbsp olive oil

¾ cup parmesan cheese, grated and divided in half

Preheat the oven to 400 degrees and line a baking sheet with parchment paper 

Cut the squash in half from the tip to the stem. Use a spoon to scoop out the seeds and discard.

Place the squash halves cut side up and drizzle 1 Tbsp of olive oil over the squash, and season with salt and pepper. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan and bake about 30 to 45 minutes. 

While Squash is cooking, clean and chop radishes and turnips.

Slice 1-2 onions and mince parsley.

In a sauté pan, heat up 1Tbsp olive oil and sauté turnips and radishes with the onions until the root veggies are fork tender. Remove from heat then add the minced Parsley. Season with salt and pepper.

Once squash is cooked, remove from oven and turn face up. Add the root vegetable mixture to the inside of the squash and sprinkle shaved parmesan cheese over the mixture. Return to oven and bake until cheese starts to brown up slightly. Roughly 15 minutes

Root Vegetable Gratin

4 tablespoons unsalted butter, divided, plus more for baking dish

1½ cups coarse fresh breadcrumbs

1½ cups grated Parmesan, divided

2 Tbsp. Thyme

Kosher salt and freshly ground black pepper

2 cups heavy cream

1/2 cup vegetable or chicken broth

1 celery root, peeled, sliced thin

1 rutabaga, peeled, sliced thin

1 turnip, peeled, sliced thin

1-pound Yukon Gold potatoes, sliced thin

2 garlic cloves, thinly sliced

Make sure the root vegetables are cut the same thickness to ensure even cooking

Preheat oven to 400°F.

Butter a shallow 2-qt. baking dish. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup parmesan and 1 Tbsp thyme leaves; season with salt and pepper and set aside.

Bring cream, broth, 1 Tbsp thyme, and remaining 2 Tbsp butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Bake until vegetables are crisp-tender and cream is thickened, check at 45 minutes to see if fork tender. If ready then uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Roasted Vegetables and Carrot Top Chimichurri

 3/4 cup finely chopped carrot greens 

1-2 cups of sliced zucchini or patty pan Squash. 

2 teaspoons dried oregano

¼ teaspoon cumin

1 teaspoon ground sweet paprika

½ teaspoon crushed red pepper flakes

1 garlic clove, minced

1 teaspoon salt

A few grinds of pepper

¼ cup white wine vinegar

¼ cup olive oil 

Roast carrots in a 450-degree oven for 10-15 minutes until tender.

Reduce oven temp to 350-degree and roast zucchini until tender.

Wash and dry your carrot greens well.

Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. 

Can be served with grilled sweet corn and roasted vegetables.

Roasted Spaghetti squash with Red Pepper sauce

1 medium spaghetti squash

3 peppers halved, stems and seeds removed 

3 tablespoons olive oil

1 Ailsa Craig onion, chopped

3 cloves garlic, rough chopped

1/2 pound of tomatoes, halved

1/2 tsp dried oregano

1/2 tsp dried basil

1 or 2 tablespoon(s) sherry vinegar

Pinch of red pepper flakes

Kosher salt

Freshly ground black pepper

Parmesan, grated

Place peppers, tomatoes, garlic and onion on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 – 15 minutes or until a good caramelization. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and red pepper flakes and purée until smooth. May need a splash of water to help get the right consistency Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.

Preheat oven to 400°F.

Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.

To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed. 

When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper – Tomato Sauce. Add grated parmesan.

Roasted Rutabaga and Carrot Soup

1 rutabaga peeled then medium diced

2 carrots peeled then cut similar size to rutabaga

1 pound potatoes, peeled and diced

2-3 scallions diced

3 garlic cloves minced

2 Tbsp thyme 

2 Tbsp butter

1 Tbsp olive oil

¼ cup cream or half and half (optional)

1 qt vegetable stock

1 Tbsp smoked paprika

Salt and pepper to taste

Heat oven to 375˚F.

Toss rutabaga and carrot dice in olive oil with salt/pepper and thyme. Place in a cast iron skillet or oven safe dish and bake for 15 minute or until browned on the edges and fork tender. Check and turn the veggies about halfway through the oven time. 

In a medium sized stock pot heat butter over medium then add the scallions and garlic and cook for about 2-3 minutes. You are looking for aromatic, but not browning. 

Add diced potatoes to the pot and pour in the vegetable stock. Bring to a simmer and continue to cook until the potatoes start to break down in the liquid. If you have an immersion blender stick that in and give the potatoes a couple of pulses from the blender. The potatoes will act as a thickener for the soup base. 

Once the oven veggies are done, add them to the pot and continue to simmer until they start to break down a little bit. Maybe 5 minutes or so. Once all the vegetables are thoroughly cooked through. Add the cream (optional) and reduce heat to low. Cook for 3-5 more minutes then season with smoked paprika and salt and pepper to taste.

Roasted Root Vegetable Stew

2-3 pounds of root vegetables such as rutabaga, turnip, potatoes, carrots, daikon radish, and celery root, peeled and cut into chunks

1 head of garlic, the cloves separated and peeled

6 Tbsp olive oil, divided 3 Tbsp and 3 Tbsp

1 teaspoon Kosher salt

1/2 cup chopped onion

1 heaping tablespoon tomato paste

1 28-ounce can of whole peeled tomatoes

2 cups (packed) of chopped napa cabbage

2 Tbsp parsley chopped

Black pepper to taste

Tabasco sauce (optional, to taste)

Preheat oven to 400°F.

Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt.  Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.

Meanwhile, in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the parsley. Bring to a simmer, and then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.

Roasted Potato Salad

4 garlic cloves, unpeeled

1.5 lbs potatoes

2 red bell peppers

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 cup small fresh basil leaves

Preheat oven to 450° F.

Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.

In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

Roasted Kohlrabi and Potatoes with Almonds

1 kohlrabi, peeled, quartered, and cut into 1-inch pieces 

1 lb red prairie potatoes cut into 1-inch pieces

1 Tbsp olive oil

Salt and pepper to taste

1 Tbsp butter

¼ cup blanched almonds

1 tsp thyme or rosemary

2 Tbsp apple cider vinegar

2 Tbsp maple syrup

Preheat oven to 450˚F.

On a rimmed baking sheet, toss kohlrabi and potatoes with oil. Season with salt and pepper.

Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.

Meanwhile, melt butter in a small skillet over medium heat. Add almonds and cook, until golden, stir frequently for about 3 to 4 minutes. Add herbs and cook for 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi/potato mixture and toss to coat. Season with salt and pepper; serve.

Roasted Jester Squash and Leek Risotto

2 Tbsp olive oil

1 jester squash, cut in half seeds removed

1-2 leeks, diced and thoroughly rinsed to remove sand/dirt

1 1/2 cups arborio (other rice will work, but will cook faster)

1 cup white wine

5 (approximately) cups vegetable or chicken stock

1/2 cup parmesan or asiago, grated

Roast Jester Squash in oven at 350˚F until tender. Remove and let cool to room temperature then scoop the meat of the squash away from the skin. Set aside.

Bring stock to a simmer in saucepan and reserve hot.

Place a large heavy sauce pan over medium heat, add the oil. Once oil is aromatic add leeks.

Cook until leeks are tender, about 10 minutes. Add the rice and stir to combine. Add the wine and cook, stirring, for 2 to 3 minutes, or until the wine has evaporated.

Reduce heat to medium-low. Add the stock, waiting for the liquid to evaporate before adding each ladle-full.

Add the roasted squash when you’ve gone through half of the stock. Stir, and continue adding the remaining stock one ladle at a time until rice is tender, about 35 to 40 minutes total cooking time.

Season with salt and pepper and stir in the cheese. Serve immediately.

Roasted Garlic and Potato Salad

4 garlic cloves, unpeeled

1.5 lbs potatoes

2 red bell peppers

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 cup small fresh basil leaves

Preheat oven to 450° F.

Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.

In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.