Roasted sweet potatoes

 

 

 

 

 

 

6 cups – 1 inch peeled and cubed sweet potatoes
6 cups – 1 inch cubed pears
1 1/2 cups chopped onions
1 cup dried cranberries
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
24 fresh sage leaves, plus more for garnish
Coarse salt and freshly ground pepper to taste

Preheat oven to 425°

Combine all ingredients in a large roasting pan, and toss well to coat the vegetables with the oil.
Roast uncovered for 40 minutes.
Serve hot or warm.

Serves 8 – 12

eggplant with tomato

 

 

 

 

1 eggplant, medium size
2 1/2 tablespoons olive oil
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
1 onion, chopped
1 tablespoon freshly minced garlic
28 ounce can diced tomatoes, with juice
1/2 cup chopped fresh basil leaves
1/2 cup breadcrumbs

Preheat oven to 450°

Peel (or not peel) and cut eggplant crosswise into 1/2 inch thick slices. Arrange them on a rimmed baking sheet fitted with parchment paper. Use 1 tablespoon of the oil to brush the tops of the eggplant slices. Sprinkle tops with 1/4 teaspoon salt and some black pepper.
Roast the slices until bottoms and sides are slightly browned, approximately 10 minutes. Flip the slices over, brush with rest of the tablespoon of oil, sprinkle with salt and pepper. Cook until crisp and golden, another 5 minutes.
When finished roasting, remove pan from oven.

Reduce oven temperature to 400°.

While eggplant slices are roasting, prepare the tomato sauce. Place 1 tablespoon olive oil in a large frying pan over medium heat. When hot, add the onion, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until soft, 3 minutes. Add garlic and cook, stirring for 1 minute. Add the tomatoes and cook, stirring occasionally, until mixture thickens, approximately 20 minutes. Taste and adjust seasonings.
Cover bottom of a 11 x 7 inch baking dish with about 1/2 inch of the tomato sauce. Place a layer of eggplant slices on top of the sauce and top with some of the basil. Cover with a thin layer of tomato sauce and repeat until all of the eggplant slices are used up; reserve some of the basil for serving. Sprinkle with breadcrumbs, the remaining salt, lots of black pepper, and drizzle with the remaining oil.
Bake until breadcrumbs are golden and the sauce has thickened, approximately 15 minutes. Let dish rest for 10 minutes before serving. Serve hot, warm, or at room temperature. Garnish with the remaining basil.

Serves 2-3

Note: You will not even miss the Parmesan. It is that good!

harvest gratin

 

 

 

 

4 – 5 tablespoons extra-virgin olive oil, divided
2 medium baking potatoes, peeled and thinly sliced
1 small Japanese eggplant, ends trimmed, peeled, thinly sliced on the diagonal
1 small zucchini, trimmed and thinly sliced
1 onion, thinly sliced
4 plum tomatoes, thinly sliced
Salt and freshly ground pepper
1 head garlic

Preheat oven to 400°

Coat bottom of 9 inch x 13 inch baking dish with 1 tablespoon oil.
Arrange vegetables in slightly overlapping rows, in baking dish.
Season with salt and pepper.
Place garlic in center of dish.
Drizzle remaining oil over the vegetables.
Bake, swirling baking dish every 10 minutes to distribute oil, until vegetables are tender and garlic is soft, 40 – 50 minutes. This keeps the vegetables moist and tender.
Remove baking dish from oven.
Remove garlic and let stand until cool enough to handle.
Squeeze garlic pulp into a small bowl and mash with a fork.
Spread over vegetables.

Serves 4 – 6

risotto

 

 

 

 

2 tablespoons olive oil
2 leeks, cleaned, thinly sliced, white and light green parts only
2 cloves garlic, minced
2 teaspoons thyme leaves, optional
1 tablespoon tarragon, chopped, optional
1 cup arborio rice
1/3 cup dry white wine
3 cups vegetable stock, warmed, divided
3/4 cup frozen peas, thawed
2 tablespoons non-dairy butter
1/2 cup non-dairy Parmesan cheese, grated
Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 375ºF.

Heat a shallow Dutch oven or sauté pan over medium-high heat and add olive oil.
Add the leeks and cook until almost tender, about 4 minutes.
Add the garlic, thyme and tarragon during the last minute of cooking.
Season with salt and pepper.
Add the rice and brown slightly in pan for 1-2 minutes, until lightly opaque.
Add the wine and allow to reduce by half.
Add 2 cups of vegetable stock and stir to combine.
Bring to a simmer, cover and place in the oven to bake for 25 to 30 minutes or until the liquid is absorbed and the rice is al dente.
Remove from the oven, stir in the remaining vegetable stock, peas, non-dairy butter
and non-dairy parmesan cheese.
Season with additional salt and pepper and serve.

Serves 4-6

Note: Can substitute medium-sized yellow onion, diced, for the leeks

Inspired by a recipe from the chew.com

BBQ Cauliflower Steack

1 head cauliflower, cut into 1-inch thick slices, approximately 4 steaks
2 tablespoons olive oil
Salt
Pepper
½ cup barbecue sauce, your choice

Brush both sides of each slice of cauliflower with olive oil and season with salt and pepper.
Place cauliflower slices on heated grill and cook for about 5 minutes per side.

Coat each side with barbecue sauce and place back on grill for about 3 to 5 more minutes per side.
Or you can roast the cauliflower “steaks” at 400˚ on a baking sheet fitted with parchment paper for about 30 minutes, flipping them over about halfway through.
Then coat steaks with barbecue sauce and roast for 5 more minutes.

Makes 4 steaks; 1 steak per person

Note:  Do not discard the cauliflower pieces.  If grilling, season pieces with salt and pepper, brush with olive oil.  Wrap first in parchment paper,  then with heavy duty tin foil and place on grill.  If roasting, just add the seasoned pieces to the baking sheet.

garlic-green-beans
1 pound green beans, ends trimmed
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vegetable broth or water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried basil or 1 tablespoon freshly chopped basil

In a medium saucepan or dutch oven, heat olive oil on medium-high heat.
Add green beans, garlic and seasonings.
Sauté for approximately 5 minutes.
Make sure garlic does not burn.
Add liquid.
Bring to a boil.
Cover and turn heat down to medium-low.
Cook for 20 minutes, or until green beans are tender.
Adjust the seasonings.

Serves: 4

maple-glazed-butternut-squash

 

 

 

Medium butternut squash; halved, seeds removed
2 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons pure maple syrup

Preheat oven to 350°.

Line a baking sheet with parchment paper.
Place butternut squash halves on baking sheet.
Drizzle with olive oil.
Sprinkle with chili powder and cumin.
Bake for 45 minutes.
Remove squash from oven and drizzle with maple syrup.
Return squash to oven.
Bake 10 more minutes, or until squash is tender.
Slice squash halves into thin slices.

Serves 6-8

the-chew_recipe_2810282_1000x400_1456947176558 2 tablespoons olive oil
1 green cabbage (cut into 6 wedges)
1 cup vegetable stock

KALE PESTO
1 bunch kale (leaves stripped of stems)
1 teaspoon red chili flakes
2 cloves garlic (peeled)
1 lemon (zested)
1/3 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

HABANERO VINEGAR
1 cup white vinegar
1 habanero pepper (halved)

Preheat oven to 325ºF. In a large cast iron skillet add olive oil and heat over medium-high heat.
Add cabbage and cook until lightly browned, about 2 minutes.
Flip and brown on the other side.
Remove to cutting board and allow to cool slightly.

Kale Pesto
In the bowl of a food processor, add the kale, red chili flakes, garlic and lemon zest and pulse to combine.
While pulsing, slowly add the olive oil in a steady stream until a thick mixture forms. Season with Kosher salt and freshly ground black pepper and remove to a small bowl.
Spoon the pesto in between each layer of cabbage.

Place the wedges back in the cast iron skillet, add vegetable stock and bring to a simmer. Cover and place in the oven for 20-40 minutes (depending on the size of cabbage), or until cabbage is tender.
Remove from oven and serve with habanero vinegar.

Habanero Vinegar
In a mason jar, add vinegar and habanero pepper and allow to infuse for at least 15 minutes.

Serves 6

Note: use store-bought basil pesto for a different flavor and a shortcut!

Inspired from a recipe on ABC”s The Chew

green beans and tomatoes

2 pounds fresh green beans, trimmed
1/4 cup extra-virgin olive oil
1 1/2 cups chopped onions
1 tablespoon minced garlic
28 ounce can diced tomatoes with juice
2 tablespoons fresh oregano, minced, or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Rinse the green beans in cold water.
Heat oil in a large pot over medium-high heat.
Add onions and garlic, cook until onions are soft.
Add green beans, tomatoes, oregano, salt and pepper.
Bring to a boil.
Reduce heat to simmer, cover pot and cook 1 hour, stirring once or twice.

Serves 6

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1 medium zucchini
Handful of baby arugula, baby spinach, or greens of your choice
zest of 1/2 lime
1/2 cup slivered almonds or cashews

Avocado Pesto
1 avocado, peeled and diced
6-10 basil leaves
1/2 lime, juiced
2 scallions, diced
3 cloves garlic
2 tablespoons tahini
1/4 cup olive oil
Salt and pepper to taste

Pasta
Prepare the zucchini noodles with either a spiralizer, a peeler for long, linguine-shaped noodles, or a mandoline with the julienne blade.
Cut the pasta strands to the desired length.
Combine zucchini noodles in a bowl with washed arugula, lime zest and almonds or cashews, set aside.

Pesto
In a food processor chop garlic and scallions until fine.
Add avocado, basil, lime juice, tahini and oil.
Blend until smooth.
Season with salt and pepper – to taste.

In a large salad bowl, combine the pasta mixture with the pesto, toss together.

Serves 1 generously

Note: Can sauté zucchini noodles in a small frying pan with one teaspoon olive oil over medium heat for approximately two minutes before combining with the other ingredients.