- 4 cups vegetables chopped to about walnut-size
- 4 Tbs Maple Syrup
- 2 Tbs Olive Oil
- 1-2 Tbs Spices cayenne pepper, black pepper, turmeric, ginger, and nutmeg
- pinch Salt
Preheat oven to 400°F
Choose your pan: Glazing can be a bit messy. I use an unlined light-colored half-sheet pan and a little elbow grease afterward to clean it. A dark-colored or cast iron pan may brown the vegetables too much with the added syrup. Maynard recommends lining a pan with foil; I believe parchment with a brushing of oil would work as well.
Mix everything together in a mixing bowl and toss until the vegetables are evenly coated, spread them on the pan, and put them in the oven. (Don't clean the bowl yet.)
Roast for 15 minutes and give them a stir; roast for another 15 and test. They should be browned, with some darker edges, and tender in the middle. Some vegetables will take longer – so check and stir every 15 minutes. Try to avoid too many charred bits because they can go from caramelized to bitter pretty quickly.
I like this tip from Maynard: When they are done, slide them from the pan back into the mixing bowl and toss them with any leftover glaze; and if there is anything left on the pan, scrape that in too. Let them sit for five minutes in the bowl before serving.
- 4 large russet potatoes
- freshly ground black pepper and cayenne to taste
- 1/4 cup olive oil or enough to cover bottom of baking dish
- fresh oregano springs optional
- 1 cup chicken broth
- 2 teaspoons lemon zest
- juice from 1 or 2 lemons
Roast at 400 F. for 20 minutes, flip and cook another 15 min., then flip again, and continue roasting until very tender and crusty.
- 8 slices bacon , halved
- 1 medium onion , cut into small dice
- 1/2 medium green pepper , cut into small dice
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings.
Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.
Let stand to thicken slightly and serve.
- 1 16 oz pkg 15 bean mix , cook as directed
- 2 28 oz cans Busch’s baked beans
- 1 small onion , diced
- 6 carrots , diced
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 2 T mustard
- 1 lb ground beef
- 1/3 lb bacon
Fry bacon and drain.
Fry beef and drain.
Add onions and carrots cook until nearly softened.
Mix all ingredients and heat through.
Can be baked at 350 degrees for 1 hour, or slow cooker a few hours.
- 1 large head broccoli , about 1 1/2 pounds, florets separated from the stems, stems peeled and coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper , thinly sliced
- 2 garlic cloves , minced
- 1/4 cup freshly grated Parmesan , or a mixture of Parmesan and Pecorino Romano
- 2 tablespoons dry or fresh breadcrumbs
Preheat the oven to 400 degrees. Oil a 2-quart baking dish or gratin. Steam the broccoli flowers and stems until tender, about five minutes. Refresh with cold water.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the red pepper. Cook, stirring, until it softens, about five minutes. Add the garlic. Cook just until it smells fragrant, about half a minute, and stir in the broccoli. Toss together so that the broccoli is coated with oil and garlic. Season with salt and pepper. Remove from the heat, and arrange in the baking dish. Mix together the Parmesan and breadcrumbs, and sprinkle over the top. Drizzle on the remaining olive oil. Place in the oven, and bake 10 to 15 minutes until the Parmesan has melted and the mixture is sizzling and beginning to color on the top. Serve hot or warm.
- ½ lb Cremini Mushrooms (quartered)
- ½ lb Oyster Mushrooms , (quartered)
- 1 T butter
- 1 T chives , chopped.
- 1 t fresh green peppercorns
- ¼ c sherry wine
- ½ c cauliflower
- 1 c whole milk
- 1 T capers
- 1 T roasted garlic
- ¼ c sea salt
- 4 pieces of toast
In a medium sauce pot, combine cauliflower, whole milk, capers, roasted garlic and sea salt.
Simmer until cauliflower is fully cooked. Puree and set aside.
In a large skillet, melt butter.
Add mushrooms and peppercorns. Saute until mushrooms are lightly browned.
Deglaze with Sherry.
Pour cauliflower sauce over toast.
Top with cooked mushrooms
- 1/2 -1 head cabbage
- olive oil
- 2-3 garlic cloves
Preheat oven to 200C and line a baking tray with baking paper.
Slice the cabbage into 1″ slices — as much as will fit on your baking tray.
Brush/rub with olive oil on both sides.
Peal the garlic and smash; rub garlic over the cabbage on both sides.
Crack fresh pepper and fresh sea salt on both sides.
Roast in the oven 20 minutes, and then flip, and roast a further 15. (Adjust cooking times as necessary so as to minimize the amount of over-browning.)
- Beets , scrubbed and trimmed, not peeled (Cut very large ones in half)
- Olive Oil
- Coarse salt
Coat beets with oil, then cover with foil.
Bake 350/375/400° for 25/45/60/90 minutes until tender. Fresh small beets cook faster, Older, larger beets more slowly.
When cool enough to handle, peel skins off.
Great serves with creamy white cheeses (goat/feta) with Roasted walnuts, dill or parsley.
- ½ cup pure maple syrup
- 1 cinnamon stick
- ¼ cup orange juice
- 2 oranges , peeled, seeded, and roughly chopped (or 1 cup drained mandarin oranges)
- ¼ cup water
- 1½ tablespoons cornstarch
- 1 pound carrots cut diagonally into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup parsley
Place maple syrup, cinnamon stick, orange juice and oranges in pot and bring to a simmer.
In small bowl, stir together water and cornstarch until smooth.
Stir cornstarch slurry into maple mixture, and continue to simmer over low heat 30 to 45 minutes, until thickened.
Strain glaze to remove the cinnamon stick and oranges.
Let glaze cool.
Steam carrots 5 minutes, or boil in salted water 6 minutes, until firm-tender. Drain.
Combine carrots, maple glaze, salt, pepper and parsley.
If you prefer serving carrots steaming hot, put them in a hot saucepan for a few minutes to heat the glaze through.
- 1 bunch small to medium radishes , about 12
- 12 baby carrots
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- Lemon half
Preheat the oven to 450 degrees F.
Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper.
Roast until tender yet firm in the center, about 20 minutes.
Squeeze with a little lemon juice and serve.
- 1 tablespoon butter
- 3/4 cup almonds , blanched and slivered
- 1 pound spinach , rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.