Grilled Turnips with Dill Olive Oil

Ingredients 1 large turnip, cubed 1 tablespoon (15 ml) olive oil ½ teaspoon sea salt ¼ teaspoon black pepper Dill Oil 2 teaspoons minced fresh dill 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) lemon juice ¼ teaspoon salt Instructions If using wood skewers, soak in water for at least an hour before using. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper. Preheat...Read more...

Autumn’s Best Butternut Squash, Apple, and Pear Soup

Ingredients 2 tablespoon extra virgin olive oil 1 small onion, cut into ½-inch dice, (1 cup) 2 garlic cloves, minced One 20-ounce carton diced butternut squash, (3 cups) 1 apple, unpeeled and cut into 1-inch dice 1 pear, unpeeled and cut into 1-inch dice ½ teaspoon curry powder ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger One 32-ounce carton all-natural vegetable broth, (4 cups) Kosher salt and black pepper Optional toppings: toasted, chopped walnuts, roasted pumpkin seeds, chopped...Read more...

Rozanne Gold’s Perciatelli with French Breakfast Radishes, Bacon & Greens

SERVES 2 INGREDIENTS 6 ounces dried perciatelli, bucatini, or spaghetti Several large bunches large French breakfast radishes, greens included 4 strips bacon 2 tablespoons olive oil 1/3 cup freshly grated Pecorino Romano INSTRUCTIONS Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of packed radish greens and coarsely chop. Cut the bacon...Read more...

Taco Tuesday

HEARTY BLACK BEAN AND ROASTED CARROT TAQUITOS [VEGAN, GLUTEN-FREE] INGREDIENTS 1 pound carrots 1 15-ounce can black beans 12 white corn tortillas or gluten-free tortillas, if necessary 1 lemon, juiced 1/2 teaspoon turmeric 1/2 teaspoon chili powder Coconut oil -or other oil you may have Salt 1 heaping teaspoon crushed red pepper 1/2 heaping teaspoon grated garlic Cashew cream Avocado Cilantro Jalapeños Sriracha   PREPARATION Throw some toothpicks in water to soak them. Preheat the oven to...Read more...

One-pot, vegan, completely delicious lentil soup

INGREDIENTS 1 1/4 cups French green lentils 12 oz crushed tomatoes — I like Pomi brand finely chopped tomatoes (1 1/2 cups), see notes above 2 large onions, chopped (about a quart of diced onions) 2 cloves garlic, minced 1 bay leaf ½ cup white balsamic vinegar, see notes above ½ cup extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste ½ teaspoon fresh thyme leaves, chopped, or if you are feeling lazy, a few whole springs 3 carrots, peeled and diced (1 to 2 cups) 3 celery stalks,...Read more...

Frisée and Apple Salad with Dried Cherries and Walnuts

INGREDIENTS 3 tablespoons olive oil 2 tablespoons apple cider vinegar 2 tablespoons minced shallot 1 tablespoon honey 1/2 cup (generous) dried tart cherries (one 3-ounce package) 1 large head of frisée, torn into bite-size pieces (about 6 cups) 1 medium Gala apple, cored, thinly sliced 1/2 cup coarsely chopped toasted walnuts RECIPE PREPARATION Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices...Read more...