Tag Archives: roasted vegetables

Maple-Roasted Acorn Squash

Maple-Roasted Acorn Squash

Ah, the age-old relationship dilemma: one person loves to eat XYZ, the other not so much. For my folks, acorn squash is one of those things, and my self-appointed challenge this fall was to come up with a couple ways to prepare it that everyone would enjoy.

The charred fall vegetable tacos were a big hit with them both, but when Dad showed up at home with the BIGGEST acorn squash from Trader Joe’s — after all, they’re all sold for a buck and change no matter the size — tacos alone were not going to cut it. And they were definitely looking for something a little less rich and involved than pumpkin stuffed with everything good.

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Socca (Farinata) with Garlic Confit and Roasted Tomatoes

socca with garlic confit and roasted tomatoes

Socca is a great dish to make when you feel like something pizza-ish (and Paleo diet-friendly), but you’re short on time. A simple, thin batter of garbanzo bean flour, water and salt is mixed together and set aside for a brief rest, very similar to preparing crepes. It cooks up very quickly — first on the stovetop then under a broiler — and results in a flatbread that’s crisp, yet somewhat creamy in the middle. While not the most traditional approach, it’s the perfect carrier for an array of toppings.

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Parsnip Crème Brûlée

parsnip crème brûlée (gluten-free recipe)

One of the most memorable — and best — dishes from Thanksgiving dinner at Jiko last year was the parsnip crème brûlée. At that point I was pretty crème brûléed out — it’s basically on every Disney sit-down restaurant menu as a gluten-free dessert option — but my interest was piqued when I overheard another server describe the dish as “better than pumpkin pie.” She was right.

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Roasted Beet Salad with Blackberry-Red Wine Vinaigrette, Pistachio-crusted Goat Cheese, Prosciutto and Microgreens

roasted beet salad with blackberry-red wine vinaigrette, pistachio-crusted goat cheese, prosciutto and microgreens

I love this recipe because it seems so complicated — between the presence of twee greens and the meticulous plating shown above — but it’s really deceptively simple to prepare and serve. Oh, that and it’s a bright start to a meal.

All you have to cook are the beets and the blackberry-red wine reduction (read: simmer three things in a pan for a period of time, strain). And the nutty goat cheese is simply a log of goat cheese rolled in chopped up pistachios and sliced, or sliced and covered with nuts. Easy. Don’t like pistachios or need to avoid nuts? Skip ’em, no big deal. It all has a common theme: a small amount of effort for a big flavor and texture payoff.

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