Cooking Method: Roasting
Stuffed Acorn Squash with Sausage and “Rice”
Acorn squash is rich in antioxidants, which can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers. I love acorn squash and I made this Stuffed Acorn Squash with Sausage and “Rice”. The squash is roasted until tender, and then stuffed with a mixture of Italian sausage, mushrooms, riced cauliflower, and fresh herbs. Serve it with a side salad for the perfect easy dinner.
By - Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Balsamic Roasted Cabbage
This Balsamic Roasted Cabbage recipe is easy and delicious. They’re brushed with a little olive oil, salt, and pepper, and then get a drizzle of balsamic vinegar and honey. Cabbage is the second most economical cooked vegetable in terms of price per edible cup, second only to potatoes. Not only that, it's loaded with nutritional benefits and there are so many ways to cook it.
- Prep: 5 mins
- Cook: 40 mins
- Yields: 6 Servings
Sweet Potatoes with Orange Bitters
Bitters add a complexity of flavor, usually used in cocktails, as a way to highlight the flavors of a dish. These Sweet Potatoes with Orange Bitters from Yotam Ottolenghi's Plenty More are sweet, bitter, salty, and bursting with flavor. You can read about the interesting history of Angostura Bitters.
- Yields: 4 Servings
Ikra, Eggplant Spread
Ikra is a Ukranian vegetable spread that's made of roasted eggplant, bell peppers, onions, carrots, and garlic. I had it at a restaurant recently and decided to make my own. This deliciously healthy spread can be served with sliced bread, pita chips or would work well with a charcuterie board.
- Prep: 35 mins
- Cook: 1 hrs 5 mins
- Yields: 6 Servings
Carrot Tart
This Carrot Tart is just store-bought puff pastry, a layer of Boursin cheese, roasted carrots, Monterey Jack cheese, and topped with fresh dill. It's not only beautiful, but it embodies the freshness of Spring. It can be served hot or at room temperature.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Salmon with Leeks and Mushrooms
I love developing recipes from ingredients I happen to have. This Salmon with Leeks and Mushrooms is what I came up with for dinner. It has a creamy lemon sauce which marries well with the leeks and mushrooms.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Crispy Lemon Smashed Potatoes
These Crispy Lemon Smashed Potatoes are so easy, tangy, and oh so crispy! You can use as many potatoes as you want depending on how many people you are feeding, though you might want to double up, they don't last long!
- Prep: 5 mins
- Cook: 40 mins
Salmon and Feta Pinwheels
Salmon and Feta Pinwheels is a Mediterranean inspired entrée that makes a great presentation for a dinner party. You can make them ahead and put them in the oven for 15 minutes.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Potato, Ham & Leek Gratin
We love leeks and I always say, they are under-utilized in the US. This Potato, Ham & Leek Gratin is a classic combination. You can leave out the ham to make it vegetarian. It gets topped with Gruyère cheese. What's not to love?
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 8 Servings
Melting Cabbage
Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
