Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although sweeter and more delicate. Roasting leeks mellows their onion flavor, caramelizes them and brings out their natural sweetness. Click for the recipe
Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.
I love the sharp, peppery taste of fresh radishes, but I also love them roasted. Roasting downplays their sharpness and brings out a pleasant creaminess. When roasted, radishes taste mild, so if you prefer bolder flavors, play with adding seasonings (garlic powder, dried herbs) or sprinkle them with Parmesan cheese prior to roasting. Click for the recipe
Spaghetti squash is magical. While its texture obviously differs than that of real noodles, when mixed with various sauces, it does give one the experience of eating noodles. This spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired dish. I often serve it with Asian salmon. Click for the recipe
Beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful accompanying eggs and bacon for breakfast as they are for dinner. Click for the recipe
It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. Leftovers are very good the next day, gently reheated or even cold. Click for the recipe
Even if you don’t like the taste of licorice, give this roasted fennel recipe a try. Roasting caramelizes the fennel bulbs, downplays the licorice flavor and brings out a nutty, delicious creaminess. The addition of Parmesan makes this dish extra delicious, though it’s also excellent with no cheese, if you’re so inclined. Click for the recipe