Recipe: Spinach Rice Gratin from 101 Cookbooks

Image from 101 Cookbooks

2 1/2 cups leftover/pre-cooked brown rice, room temp
1 1/2 cups cups well finely chopped spinach
4 ounces firm organic tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Recipe: Princess Diana's Stuffed Peppers

From food.com

4 medium bell peppers

1⁄4 cup olive oil

FOR THE FILLING

1⁄2 cup chopped onion

1cup thinly sliced mushroom

1 zucchini, diced

1⁄2 teaspoon dried oregano

salt & freshly ground black pepper

2 tomatoes, seeded and chopped

1 cup rice, cooked al dente and cooled

1⁄2 cup water

1⁄chicken or 1/2 vegetable bouillon cube

4 slices bacon, cooked until crisp and chopped

1 tablespoon fresh basil, shredded

4 ounces mozzarella cheese, diced

2 tablespoons grated parmesan cheese

Pre heat oven to 350°F.

Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil.

Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.

Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften.

Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese.

Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers.

Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.

Recipe: Homemade Pumpkin Puree

from Vanilla & Bean

Thinking of making pumpkin pie from scratch for Thanksgiving this year? Make your puree ahead of time and store in the freezer until a day or two before the big cooking day! 

1 Winter Luxury Pumpkin (or any pie pumpkin)

Preheat oven to 375F. Cut the pumpkin in half. If the seeds will not be saved, roast the pumpkin with the seeds and scoop them out after roasting. It's much easier! If saving the seeds, using a metal spoon and/or your hands, scoop out the seeds and strings. Place the seeds in a bowl of water. 

Place pumpkin halves skin side up on a parchment or silpat lined baking sheet. Roast for 50-60 minutes or until flesh is soft and fragrant. Remove from oven and allow to cool until they can be safely handled.

If you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh. Puree the flesh until silky smooth or desired consistency is reached.

Recipe: Parsley Sauce

from Deborah Madison

Try this tangy and herbaceous sauce over rich meats, creamy soups, or roasted veggies !

1 clove garlic

Sea salt

¼ tsp black peppercorns

¼ tsp fennel seeds

¾ cup chopped parsley

¾ cup olive oil

1 large shallot or 4 green onions, chopped

grated zest of 1 lemon

fresh lemon juice or champagne vinegar to finish

Puree all ingredients in a food processor or blender to make a thick green sauce. Taste for salt, then sharpen with a little vinegar. Best when used right away. 

Rae's favorite!

Braised Winter Greens

You can use hearty winter greens of any kind in this recipe and even throw in any more tender greens you might have on hand and want to use up such as turnip greens or spinach. If you want to keep the dish vegetarian I recommend a dash of liquid smoke or a sprinkle of smoked paprika in lieu of the bacon. The finished greens are great with a dash of vinegary hot sauce and can be served as a side or spooned over grits or rice with a fried egg on top!  Many of the vitamins in dark greens are water soluble so don't toss the cooking liquid or ‘pot liquor’! Try using the leftover liquid as a soup base or for cooking grains. 

About 12oz mixed winter greens, tough stems removed and leaves roughly chopped

4-6 slices of bacon, chopped

1 onion, chopped

2 cloves garlic minced

1 tbs olive oil (if not using bacon) 

Splash of apple cider vinegar

Sprinkle of red chili flakes

Salt to taste

Enough water or stock to just cover the veggies

Cook bacon until fat is rendered, add in onion and sauté until soft. Add garlic and sauté until fragrant, stirring often, about 1min. Add greens, chili flakes, salt, vinegar, and stock or water. Simmer until greens are very tender, 25-30 min. 

Recipe: Grilled Radicchio & Fontina

from Martha Stewart

One 10-ounce head radicchio

3/4 cup (3 ounces) finely grated Fontina

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

2 teaspoons chopped fresh oregano

1/4 cup extra-virgin olive oil

Lemon wedges for serving

Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.

Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 teaspoon oregano, and cheese. Serve with lemon wedges.

Recipe: Celeriac & Apple Soup

from Wild Greens & Sardines

1 tablespoon unsalted butter
1 tablespoon olive oil
1½ cups sliced leeks
½ cup roughly chopped onion
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly grated nutmeg
1 teaspoon minced garlic
2 medium tart apples (such as Granny Smith), peeled, cored, and quartered
1 pounds celeriac, peeled and cubed
3-4 cups water
½ cup whole milk
Freshly ground pepper
For serving: piment d’espelette or smoked paprika

Heat the butter and olive oil together over medium heat in a large pot. Allow the butter to brown, just slightly. Add the chopped leeks and onion and cook, stirring often, until soft and shiny, about 5 minutes. Add the salt, nutmeg, and garlic and cook for another minute.

Add the celeriac, apples, and water to the pot. Cover and raise the heat to high. Bring the liquid to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the apples and celeriac fall apart, 30 to 40 minutes.

If you have an immersion blender, stick it into the pot and blend until smooth. Otherwise, transfer to an upright blender in batches and return to the pot. Add the milk, and taste to adjust salt and add pepper. Serve with a healthy dusting of piment d’espelette or smoked paprika.

Recipe: Schmaltzy Hakurei Turnips With Rosemary

from Food & Wine

Try incorporating braising greens and/or other root veggies!

2 lbs hakurei turnips with tops 

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon pure maple syrup, divided

2 teaspoons sherry vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons kosher salt, divided, plus more to taste

1/2 teaspoon coarsely ground black pepper

1/4 cup melted schmaltz (chicken fat) or unsalted butter, divided

1/4 cup finely chopped shallot

2 teaspoons finely chopped garlic

1 1/2 teaspoons finely chopped fresh rosemary

2 tablespoons water

Trim turnip stems to 1/2 inch; reserve greens. Cut trimmed turnips into 3/4-inch wedges to equal 5 cups. Coarsely chop turnip greens to equal 8 loosely packed cups. (Reserve any remaining turnips and greens for another use.)

Whisk together oil, 1 tablespoon maple syrup, vinegar, Dijon, and 1/2 teaspoon salt in a large bowl. Add chopped turnip greens; massage to coat greens. Let stand at room temperature 20 minutes.

Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.

Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.

Recipe: Hot & Sour Soup With Cabbage, Mushrooms, & Rice

from The Kitchn

This is a farm favorite at One Leaf! It is simple and delicious and will help clear up the cold weather blues! Add some tofu or chicken to include more protein. 

1 tablespoon canola oil

4 ounces cremini or shiitake mushroom caps, thinly sliced

1 to 3 jalapeno peppers, finely diced

6 cloves garlic, minced

3-inch piece ginger, grated (or 1 tablespoon ginger puree)

1 to 3 limes, zested and juiced

8 cups chicken broth (or turkey or vegetable)

1/2 cup jasmine rice

2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve

1/2 small head savoy cabbage, cut in half and shaved thin

Chili garlic sauce or kimchi, to serve

the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

Roasting squash before adding it to soups helps evaporate the water from the squash, making for a more flavorful soup.  If you're in a hurry, cubing and adding the squash directly into the soup is just fine.

Recipe: Roasted Parsnip Hummus

from Golubka Kitchen

This recipe can be used to incorporate other sweet roasted roots such as beets and carrots (or a combo) so get creative! 

3 medium parsnips - peeled and cut into strips

1 red onion - sliced into 8 wedges

olive oil or neutral coconut oil

sea salt

freshly ground black pepper

1 head garlic - about ¼" cut off the top of the garlic head, some of the outer skin peeled off

1 15oz can chickpeas or 1¾ cup cooked chickpeas

½ cup tahini

2 tablespoons olive oil, plus more for garnish

2 tablespoons lemon juice

1 teaspoon toasted whole cumin seeds - ground

1 teaspoon smoked paprika

½ teaspoon sea salt or more to taste

1 cup water

olives - for garnish (optional)

Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.

Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands.

Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting.

Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft.

Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed.

Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container.

Recipe: Classic Potato Leek Soup

from Julia Child

2 tablespoons neutral oil, such as canola or grapeseed oil

1 pound russet potatoes, peeled and roughly chopped

1 pound leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

Kosher salt, to taste

1 to 2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream

1/2 cup crème fraiche

1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Recipe: Stuffed Winter Squash

from The Splendid Table

This recipe is very versatile and can be used with futso, acorn, butternut, or delicata!

2 small winter squash, cut in half through the stem and seeded

2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish

3/4 teaspoon kosher salt

6 ounces chorizo or sweet sausage, crumbled or cut into small pieces (or cooked chopped bacon)

1 cup chopped leeks (1 small leek)

1 cup chopped apple (1 to 2 apples)

Freshly ground pepper

2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice, or quinoa (or try crumbled corn bread!)

1/2 cup grated Cheddar cheese or Parmesan

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Recipe: Chrysanthemum Greens

from RecipeTin Japan

Goma-ae With Sweet Sesame Dressing

This would make a great companion dish to simmered Daikon & Chicken!

1 bunch chrysanthemum leaves 

A pinch of salt

Toasted white sesame seeds for decoration (optional)

Goma-ae Dressing

3 tbsp toasted white sesame seeds

1 tbsp sugar

1 tbsp soy sauce

1 tsp mirin

If the stems of chrysanthemum leaves are thick and hard, remove the leaves off the thick part of the stems. Then cut the thick part of the stem off and discard.

Boil a good amount of water in a large pot. Add a pinch of salt and put in the chrysanthemum leaves. When the water starts boiling again, cook for another 15 seconds. Remove the pot from the heat. Drain the water, leaving the chrysanthemum leaves in the pot. Use the lid or tongs to hold the leaves in the pot as you drain the water.

Run cold clean water into the pot with the chrysanthemum leaves in it. Continue to run water and rinse them well with your hands, while at the same time cooling it down quickly.

Take stems and loose leaves of the chrysanthemum leaves, squeezing the water out as much as you can and place them on a cutting board. If necessary, do it in batches.

Align all the stems with stem side on the right (if you are a right hander). Starting from the stem end, cut the chrysanthemum leaves into about 4cm (1½”) length.

Take each bunch of cut leaves, squeeze residual water out and place them in a bowl.

Goma-ae

Using a mortar and pestle, grate sesame seeds until most of the seeds are grated (note 2).

Add the remaining Goma-ae Dressing ingredients to the mortar. Mix well.

Add the goma-ae dressing to the bowl and mix well ensuring that the chrysanthemum leaves are thoroughly coated with the dressing.

Place chrysanthemum leaves in a large bowl or individually. Sprinkle roasted white sesame seeds.

Recipe: Simmered Daikon With Chicken In Yuzu Sauce

adapted from I Love Umami

1 lb. Daikon radish

1 lb. Chicken thighs, boneless and skinless

3.5 oz brown or white beech mushroom, optional

1 tsp cornstarch

1.5 tbsp neutral tasting oil

2-2.5 tsp grated ginger

1 tsp coarse sea salt, plus more to taste

1 cup chicken or vegetable stock

1 to 1.5 tbsp yuzu juice*

1.5 tbsp soy sauce

1-2 bulbs scallions (or leeks!), chopped

Slice off both ends of the daikon radishes. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.

Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with cornstarch and 1 tbsp water.

Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.

Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.

Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.

Garnish with scallions (or leeks). Serve warm.

*or a 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.

Recipe: Roasted Delicata & Kale Salad

A Farm Favorite

1-2 delicata squash

1/2 onion, chopped

3 tablespoons olive oil, divided

Salt and pepper, to taste

1 head of garlic

1 bunch kale, chopped

2 tablespoons balsamic vinegar

1/3 cup chopped toasted hazelnuts

Preheat oven to 425° F.

Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

Recipe: Smashed Roasted Fingerling Potatoes With Leeks

from Busy In Brooklyn

Taters and leeks are often found together in soups but here they join forces in a delicious roasted dish!

1 pound fingerling or baby potatoes
1 cup water
1 large leek or a couple small leeks, only white part sliced thinly (green tops reserved for future stock!)
1/4 cup olive oil
1 clove garlic, minced
salt and pepper, to taste
fresh parsley, for garnish

Preheat oven to 400 degrees F.
Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don’t worry if some break apart. Each potato will smash in a unique way.
Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.

Recipe: Pasta With Fried Peppers and Winter Pesto

from the farm!

For The Peppers

A handful of Sweet Italian Frying Peppers

Olive Oil

A sprinkle of salt and pepper

For The Pesto

1 Cup Arugula

1 Cup Kale

1/4 cup pine nuts

1/2 cup olive oil

1/2 fresh grated parmesan cheese

3 tbs lemon juice

2 cloves garlic

A pinch of salt

For The Pasta

1 lb pasta of your choice, cooked per package instructions

Freshly grated parmesan cheese to taste

Chopped parsley to garnish

To Prepare The Peppers

Cut peppers in half and remove stems and seeds. Heat a large saute pan over medium to high heat. Add just enough olive oil to cover the pan and toss in the peppers. Season with salt and pepper and cook for a total of 10-12 minutes depending on the size of the peppers.

To Prepare The Pesto

Place all ingredients in a food processor and blend until smooth.

Toss cooked pasta with peppers and pesto, top with parmesan and parsley. 

Recipe: Roasted Apple & Squash Soup With Spiced Squash Seeds

from Edible Marin & Wine Country

1 (2-pound) Red Kuri squash

1 large sweet yellow onion, coarsely chopped

1 shallot, peeled and quartered

3 tart apples, peeled and coarsely chopped

1 tablespoon fresh ginger, finely minced

2 tablespoons olive oil

2 tablespoons melted butter

¼ cup maple syrup

1 tablespoon freshly grated ginger

1 tablespoon fresh thyme leaves

¾ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground mace

Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

Recipe: Carrots & Fennel Braised With Orange Zest & Honey

from Food 52

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon honey (preferably orange blossom honey)
1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
1/2 teaspoon fennel seeds, –crushed in a mortar
1/3 cup spring water
1/3 cup orange juice
1/2 teaspoon plus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel fronds or dill

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Recipe: Grilled Cauliflower Steaks With Chimichurri

adapted from Dishing Up The Dirt

This recipe was originally for outdoor grilling but we've adapted it for oven roasting for when its far too cold outside for that! Try the Chimichurri sauce on other roasted veggies (carrots, potatoes, beets) or dolloped on top of fish or meat!

1 cup parsley, roughly chopped

2 cloves of garlic, roughly chopped

1/2 cup cilantro, roughly chopped

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1/2 teaspoon crushed red pepper flakes (plus additional for more kick if needed)

1/2 teaspoons ground cumin

salt and pepper to taste

Cauliflower Steaks 

1-2 heads of cauliflower, trimmed

olive oil

salt and pepper

Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.

Preheat oven to 425.

Using a sharp knife cut the cauliflower in half down the middle through the stem. Take one half of the cauliflower and cut it into 3/4- 1 inch thick slices. Repeat with the other head of cauliflower. You should end up with 4 "steaks" and a few florets from off the sides.

Rub each side of the cauliflower with olive oil and season with salt and pepper. Toss the remaining florets with olive oil and sprinkle with a bit of salt and pepper. Place the steaks and the florets on a baking sheet and roast until crisp tender, about 20-25 minutes. Broil for a minute to sear if desired. 

Divide the steaks and florets between plates and drizzle with the chimichurri sauce. If you're feeling fancy top your steaks with a few fried eggs for a complete meal.