Cooking Method: Roasting
Roasted Cauliflower with Lemon-Parsley Dressing
This Roasted Cauliflower with Lemon-Parsley Dressing is very easy to make. Roasting vegetables is an excellent way to maximize the flavor of any vegetable. The lemon parsley dressing brightens up this delicious side dish.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Corn Pizza with Smoked Mozzarella and Roasted Balsamic Onions on a Cornmeal Crust
This Corn Pizza with Smoked Mozzarella and Roasted Balsamic Onions on a Cornmeal Crust is the most popular pizza at a local pizzeria. It's absolutely delicious and very filling! Here is a recipe to create it at home.
- Prep: 20 mins
- Cook: 1 hrs
- Yields: Makes 1 Pizza
Crispy Roasted Broccoli with Tahini Sauce
My daughter Zoe has been doing the Bon Appétit, Basically 10 x 10 recipe, which is "Ten weeks, ten recipes that will make you a better cook". I'm not sure what week this is, but I'm very impressed with how she has been cooking. This Crispy Roasted Broccoli with Tahini Sauce looks really good. I didn't have any, but I will insist she makes it at our house soon.
- Prep: 10 mins
- Cook: 15 mins
Harissa Chicken
My friend Jessica gave me a tube of Harissa. Harissa is a hot chili pepper paste, which is the basic flavoring agent in Tunisian and Moroccan cuisine, it's extremely versatile. This Harissa Chicken is incredibly easy to make on a sheet pan. You can adjust the amount of Harissa you use, depending on how spicy you like it. My husband calls it the ketchup of Morocco.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 3 - 4 Servings
Ottolenghi’s Simple: Chicken Marbella
In the early '80s, Chicken Marbella, became a staple of New York dinner parties, especially for Passover Seders. It is so easy and incredibly delicious. The quintessential recipe came from The Silver Palate Cookbook, which was one of the most popular books in the '80s. This version of Chicken Marbella is from Yotam Ottolenghi's new cookbook Simple. Instead of prunes he uses dates, molasses instead of brown sugar and replaces the parsley with fresh oregano.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 - 6 Servings
Baby Potatoes with Roasted Hatch Chile Vinaigrette
Yes, It's Hatch Chile season! I LOVE them. This year I did not opt to buy a 35-pound bag of roasted chiles, mainly because I have no room in my freezer which makes me very sad! I bought a small bag at Whole Foods and roasted them (or should I say, I asked my husband to roast them!) on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from Melissa's Produce. I simplified it a bit. I love using baby potatoes because they cook very quickly.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Ratatouille is a great way to use up some of your homegrown vegetables.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Za’atar Roast Chicken with Green Tahini Sauce
This Za'atar Roast Chicken is marinated overnight in lots of spices, onions and lemon. It makes the chicken super juicy and moist on the inside. It’s then topped off with Za’atar right before roasting. Za’atar is a Middle Eastern herb blend typically made from dried thyme, marjoram, oregano, sumac, toasted sesame seeds and salt. Variations of this herb and spice blend go back to medieval times and it's common in all the countries of the Middle East. Serve with Green Tahini Sauce.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 Servings
Chopped Roasted Beet and Blue Cheese Salad
I love beets, especially picked ones. I could eat them for breakfast! This Chopped Roasted Beet and Blue Cheese Salad combines the earthiness of the beets with a tangy vinaigrette, fresh dill (another favorite!) and chopped green onions. I'm sure not everyone will eat this at my dinner table, but certainly will!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 - 6 Servings
Perfectly Crispy Potatoes
This recipe for Perfectly Crispy Potatoes uses baking soda, which provides an alkaline environment so the exterior of the potatoes soften quicker. I am always on a quest to find new potato recipes. Getting them crispy without a commercial deep fryer at home is the big challenge. The result is a more crisp crust.
- Prep: 35 mins
- Cook: 1 hrs 15 mins
- Yields: 6 - 8 Servings
