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This delightful snack adds flavor and nuttiness to otherwise plain beans.
Bitter greens, sweet roasted garlic & jewels of golden raisins balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier.
These make for a delicious unique bite. Crispy on the outside and then almost melting into your mouth. The smaller the okra the less likely they will be woody in texture. The stems of the tiniest okra even become tender in this simple side.
Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.
Roasted, caramelized chunks of pumpkin come together in this autumn salad oozing with creamy goat cheese, glistening pomegranates & roasted peppers. Everything is accessorized with a maple-pumpkin seed dressing. Save time the day of by preparing the roasted vegetables the night before, so they are cool enough to toss in the salad. Skip the goat cheese for a vegan/dairy-free salad. If bell peppers and green beans are not in season and available, just add a bit extra pumpkin instead. Pumpkins aren’t usually peeled + cut into chunks. A butternut squash is a bit less intimidating alternative, but a vegetable peeler and big knife should help you get through most pumpkins.
