1 head cauliflower, broken into florets
1/2 large red onion, 1/4-inch thick slices
1 large apple, diced but not peeled
3 Tablespoons olive oil
1 teaspoon kosher salt
3 Tablespoons currants
1/4 cup + 2 Tablespoons coarsely chopped dill
Preheat 450F. Roast all ingredients except currants and dill for 20 to 30 minutes, stirring along the way. Then add currants and roast for 10 minutes more. Sprinkle with dill. Serve.
See Spiced Pecans recipe.
6 Tablespoons extra virgin olive oil
6 to 10 large garlic cloves, unpeeled (you decide how “garlicky” you want it to be)
2 Tablespoons honey
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
blue cheese, crumbled to taste
Preheat 350F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil. Transfer roasted garlic to processor. Add honey, vinegar, and mustard and blend well. Add reserved oil. Season with salt and pepper. Blend until combined. Toss lettuce with enough dressing to coat. Dress with blue cheese and spiced pecans.
2 to 3 medium to large sized sweet potatoes, cleaned and left a bit damp
1/4 cup half and half cream
1/3 vanilla bean, split lengthwise and seeds scraped
2 Tablespoons unsalted butter
sea salt
Preheat 350F. Prick potatoes slightly with a fork then place on a baking sheet and bake until tender to a fork tip. Remove from oven and let cool until warm enough to handle. Peel and discard the skin. Put the potatoes in a large bowl. Meanwhile, pour the cream and vanilla seeds and bean into a small saucepan and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat and discard vanilla bean. Pour the mixture over the potatoes and add the butter. Mash with a potato masher, then puree further, if desired, with a hand blender until smooth. Season with sea salt. Keep covered and warm until ready to serve.
Another one of Martha Stewart’s recipes.
2 cups unsalted pecan halves
2 Tablespoons maple syrup
2 teaspoons coarse sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon cayenne
Preheat 300F. Line a rimmed baking sheet with parchment paper; set aside. Combine pecans, maple syrup, salt, pepper flakes, chili powder, and cayenne. Toss to coat. Spread in a single layer and bake for 20 minutes. Remove from oven and toss with additional salt and let cool. Serve immediately or store at room temperature, in an airtight container for up to 1 week.
This was our Thanksgiving pumpkin pie recipe I adapted from Martha Stewart.
1 cup packed light-brown sugar
1 Tablespoon cornstarch
1/2 teaspoon coarse sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 cups canned pumpkin
3 large eggs, lightly beaten
3/4 cup 2% evaporated milk
one 9-inch frozen pie crust
Thaw pie crust at room temperature for 18-20 minutes. Lightly prick with fork. Place in preheated 400F oven for exactly 7 minutes – if crust puffs up, prick some more. Remove from oven and let cool slightly. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and eggs. Beat well. Add evaporated milk and combine. Fill pie shell with pumpkin mixture. Bake for 10 minutes at 425F, then reduce heat to 350F and continue baking for 40 minutes more. Cool on wire rack.
O Olive Oil – The original maker of organic citrus-crushed olive oils since 1995 and premium barrel-aged wine vinegars since 1997. www.ooliveoil.com
4 Tablespoons O Meyer Lemon Olive Oil
2 Tablespoons O Champagne Vinegar
1 medium shallot, minced
fresh, ground pepper
course kosher salt
6 ounces baby spinach leaves
1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 bunch radishes, thinly sliced
3/4 cup crumbled feta cheese
Whisk O Meyer Lemon Olive Oil, O Champagne Vinegar, shallots in small bowl to blend. Season dressing with salt and pepper to taste. Combine spinach, fennel and radishes in a large shallow bowl. Add dressing to coat. Sprinkle feta cheese over salad and serve.
From Shauna James Ahern.
1/4 cup sour cream
1/4 cup lemon olive oil
1 egg
zest of one lemon
juice of one lemon
1/2 cup white rice flour
1/4 cup tapioca flour
1/2 cup fresh ground almond meal
1/2 cup sugar
1 teaspoon baking powder
Preheat 350F. First, combine the sour cream and olive oil well. Stir in egg, then the lemon juice and zest, to make a coherent mixture.
Next, combine all dry ingredients together. Slowly, fold the wet ingredients into the dry. The dough will be sticky. In fact, you might have dough all over your fingers by the time this process is done. Oh darn.
Form small balls with the sticky dough and roll each ball into sugar. This will make the finished cookies crunchy and shimmery. Place on a baking sheet covered with a silpat, or a layer of parchment paper. Cook for 12 minutes, approximately. The cookies will be soft at this point, but they will feel fully formed. Let them sit on the baking sheet, on the top of the oven, for about five minutes.
Carefully, move the cookies to a cooling rack. Let them sit there for another 5 minutes, during which time they will harden in the air.
Now, try not to eat them all in one sitting.
Makes 9 large cookies or 12 rather small ones.
1 cup walnuts, toasted
1 bunch flat-leaf organic parsley
1 large clove garlic
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
1/2 stick unsalted butter
6 onions, about 3 pounds, sliced
6 garlic cloves, sliced
1/2 cup dry white wine
6 cups beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese (Emmental)
1/2 cup grated Parmesan
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes (some reviewers said it took 90 minutes). Add wine and simmer until reduced to glaze, about 3 minutes. Stir in broth and mustard. Season to taste with salt and pepper. Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing. Preheat broiler. Ladle soup into broiler-proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
For such a long title, this really is a simple recipe. Best to eat these within a few days – my cookies were delicious warm from the oven. Tonight I ate dessert first – now onto leftover homemade butternut squash soup!
1 cup quick rolled oats
1/2 cup Bob’s Red Mill gluten-free all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 Tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon orange extract
3/4 teaspoon finely grated fresh orange zest
1/2 cup semisweet chocolate chips
Preheat 375F. Line 2 baking sheets with parchment paper. Stir together oats, flour, baking soda, and salt in bowl to combine. Use your paddle attachment to beat together brown sugar, butter and egg for a few minutes until it lightens in color. Reduce speed to low and mix in orange extract and orange zest. Add flour mixture in 2 or 3 additions and mix until just combined. Stir in chocolate chips. Make 10 mounds of batter 2 inches apart on baking sheet. Bake until cookies are golden and edges are browned, about 10 minutes. Transfer to rack to cool.
