Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
Author: 
 

Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Lemon Roasted Cauliflower with Parmesan

Lemon Roasted Cauliflower with Parmesan
Author: 
 

Ingredients
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 2 cloves of fresh garlic, minced
  • Juice of one lemon, freshly squeezed
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese

Instructions
  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish or rimmed sheet pan.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
  4. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  5. Remove from oven and sprinkle generously with Parmesan cheese & return to oven for another minute or two. Serve immediately. Serves 3-4

 

Garlicky Roasted Cauliflower with Parmesan

Garlicky Roasted Cauliflower with Parmesan
Author: 
Recipe type: Casserole
 

Ingredients
  • 1 head of cauliflower, cut into bite-size pieces
  • 2 cloves of garlic, minced
  • Juice & zest of one lemon, separated
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese
  • 2 Tbsp. chopped fresh herbs of choice (basil, parsley, thyme, sage, etc.)

Instructions
  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat.
  4. Sprinkle with salt and pepper.
  5. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  6. Remove from oven and sprinkle generously with lemon zest, Parmesan cheese & herbs. Serve immediately.

 

Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Author: 
Recipe type: Soup
Serves: 3-4
 

Ingredients
  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish

Instructions
  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.

 

Honey & White Wine Braised Vegetables

Honey & White Wine Braised Vegetables
Author: 
Recipe type: Main Dish
 

Ingredients
  • 3 cups mixed or single summer vegetables, such as: carrrots, sliced cross-wise ½” thick zucchini, cut in half lengthwise, then cross-wise ½” thick green, yellow, or purple beans, whole, stems removed cauliflower, cut into ½” chunks onions, cut into ½” thick strips
  • 2 Tbsp. butter or oil
  • 2 Tbsp. honey
  • ½ c. white wine
  • 1 Tbsp. fresh thyme leaves (optional)
  • salt & pepper to taste

Instructions
  1. Melt butter in a large skilled or heavy bottomed medium sauce pan over medium high heat.
  2. Add cut vegetables & saute for about a minute.
  3. Add honey & wine & bring to simmer.
  4. Lower to medium heat & cook until liquid has reduced (around 10 minutes).
  5. Season with thyme, salt, & pepper & serve.

 

Roasted Summer Vegetables with Fresh Sage

Roasted Summer Vegetables with Fresh Sage
Author: 
Recipe type: Main Dish
 

Ingredients
  • 6 cups mixed vegetables cut into big, bite sized pieces (cauliflower, summer squash, onions, peppers, green beans, etc.)
  • ¼ c. Driftless sunflower oil or olive oil
  • salt & black pepper to taste
  • 4-6 cloves garlic, coarsely chopped
  • fresh sage, cut into chiffonade (make a stack of leaves, roll them up, & cut into very narrow strips)
  • fresh Parmesan or Romano, grated (optional)

Instructions
  1. Preheat oven to 450 degrees.
  2. Toss vegetables, oil, salt, & pepper in large bowl & spread evenly onto a rimmed baking sheet.
  3. Roast, stirring once or twice, for about 15 minutes.
  4. Add in the garlic & roast for another 5-10 minutes.
  5. Sprinkle with sage and cheese if using.
  6. Serve immediately as a side dish, or toss into pasta.
  7. Leftovers make delicious roasted vegetable sandwiches with provolone cheese and mayo.

 

Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Author: 
Recipe type: Main Dish
 

Ingredients
  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

Instructions
  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.

 

Cauliflower with Brown Butter

Cauliflower with Brown Butter
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 head of cauliflower broken into small florets
  • ¼ cup butter
  • 3 tbsp fresh bread crumbs
  • 2 teaspoons lemon juice
  • 2 tablespoons minced parsley
  • salt & pepper to taste

Instructions
  1. Bring a pot of salt wated to a boil.
  2. Add cauliflower and boil until tender (5 minutes).
  3. Drain in colander Meanwhile, heat large skillet over medium heat.
  4. Add butter and move pan in circular motion as it melts.
  5. Add bread crumbs once butter has melted.
  6. Continue cooking and swirling until butter and crumbs have browned nicely.
  7. Remove pan from heat and stir in lemon juice to stop cooking. add cauliflower and parsley to skillet.
  8. Season with salt and pepper and toss until evenly coated with the brown butter.
  9. Serve immediately.

 

Curried Cauliflower with Snap Peas

Curried Cauliflower with Snap Peas
Author: 
Recipe type: Side Dish
Cuisine: Indian
Serves: 4-6
 

Ingredients
  • 3 c. cauliflower, cut into bite-size pieces
  • 3 c. snap/snow peas or green beans
  • 4 cloves fresh garlic, minced
  • 1 Tbsp. oil
  • 1 tsp. cumin seed
  • salt & pepper to taste
  • 2¼ c. milk
  • ½ stick butter
  • 4 Tbsp. curry powder
  • 2 Tbsp. all-purpose flour
  • juice & zest of ½ lemon
  • cilantro, chopped, for garnish
  • scallions, chopped, for garnish

Instructions
  1. In a large lidded skillet, heat oil over medium-high heat.
  2. Add cauliflower, stir, & cover.
  3. Meanwhile, set milk to heat over medium heat until about to boil.
  4. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover.
  5. After another minute, add garlic & stir a few times.
  6. Season with salt & pepper to taste & transfer on to a plate.
  7. Return empty skillet to stove & melt butter.
  8. Whisk in curry powder until bubbly.
  9. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated.
  10. Continue whisking until boiling & thickened (about a minute after boiling.
  11. Stir in lemon juice/zest & veggies & serve over rice with garnishes.

 

Roasted Cauliflower with Lemon & Parmesan

Roasted Cauliflower with Lemon & Parmesan
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 head of cauliflower, cut into bite-size pieces
  • 2 cloves of garlic, minced
  • Juice of one lemon, freshly squeezed
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese
  • chopped parsley

Instructions
  1. Preheat oven to 450°F. Put cauliflower florets in a single layer in an oven-proof baking dish. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
  2. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown. Remove from oven and sprinkle generously with Parmesan cheese & parsley. Serve immediately.