Cooking Method: Roasting
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.
By - 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
Cauliflower Toasts
I made Ina Garten's Cauliflower Toasts and I now want to make it again. Apparently, it's one of Ina's favorite things to have for lunch. It calls for prosciutto, but you could leave it out to make it vegetarian. You can use any cheese you like. Also, you can double the cauliflower mixture and keep in your freezer.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 6 Servings
Crispy Roasted Rosemary Sweet Potatoes
I grew up on canned yams with a pound of brown sugar and butter... Yes, there were a tad sweet! This recipe for Crispy Roasted Rosemary Sweet Potatoes, are sliced very thin and roasted with shallots and rosemary. It's my new favorite way to make them. You can serve this for a holiday meal or any weeknight meal.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 4 Servings
Spice-Roasted Salmon with Lemon and Chickpeas
This Spice-Roasted Salmon with Lemon and Chickpeas is quick and easy, all done on a sheet pan. The Indian spices really works with the salmon, which is a great source of protein and rich in omega-3 fatty acid and is heart healthy, gluten free, low carb, and low in calories.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Baked Broccoli Polenta with Roasted Mushrooms
I saw this recipe for Baked Broccoli Polenta with Roasted Mushrooms in Saveur magazine. I have to say, it was outstanding. You make the polenta, stir in roasted broccoli and grated Parmesan and put it in a loaf pan, refrigerate over night. Then it's sliced and roasted and serve with roasted mushrooms. It calls for maitake mushrooms, but I used cremini mushrooms. This would be a great addition to your holiday meal for your vegetarian guests or all guests! Oh, and it's gluten free!
- Yields: 4 Servings
