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Roasted Parsnips and Carrots with Hazelnuts

By Jen, on November 20th, 2011%

Thanksgiving is all about the side dishes. Sure, there’s plenty of turkey talk going on this week, but as a vegetarian I can turn my attention to other things.

I’ll be making some old favorite recipes like homemade Butternut Squash Soup, marshmallow free Roasted Sweet Potatoes and my mom’s favorite- pumpkin pie.

There’s also room at the table for new recipes like this one for roasted parsnips and carrots. Roasting the vegetables gives them a rich and sweet flavor. A squeeze of citrus and a sprinkling of toasted hazelnuts complete the dish.

They’ll only be four of us at Thanksgiving dinner, so we’ll have too much food. That’s a good thing because having leftovers means we don’t need to cook for the next few days and can spend more time relaxing, shopping and having fun. What are you making for Thanksgiving?

Roasted Parsnips and Carrots with Hazelnuts
1 pound parsnips
1 pound carrots
2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil
1 teaspoon garam masala
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/4 cup chopped toasted hazelnuts
Meyer lemon or orange wedges

Preheat oven to 375 degrees. Scrub and peel parsnips and carrots. Cut into bias slices, about 1/2 inch thick. Cut any larger pieces in half to make all pieces about the same size.

Place veggies in a large bowl and drizzle with oil; stir to coat. Sprinkle with garam masala, salt and some freshly ground black pepper; stir to coat. Spread veggies in a single layer on a large shallow baking sheet.

Bake 45 to 55 minutes until veggies are tender and lightly browned, stirring occasionally. Place roasted veggies in a serving bowl; sprinkle with toasted hazelnuts. Serve with Meyer lemon or orange wedges to squeeze over veggies.

Makes 4 servings (about 3 cups)

Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
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Roasted Eggplant with Tomatoes

By Jen, on October 9th, 2011%

I first made this roasted eggplant dish about a month ago, when the farmers market was crammed with summer produce. Now the trees have started to lose their leaves and the market has shifted to sturdier fare. I love fall, but I’m longing for the taste of summer. Luckily, I got a glimpse of it at the weekend market- in the form of eggplant and tomatoes- amongst the apples, pumpkins and winter squashes.

My favorite way to prepare eggplant is roasting. It’s a simple way to cook eggplant that requires much less oil than frying. (If you’ve ever fried eggplant you know that it acts like an oil sponge!) Baking the eggplant makes it tender and brown.

Here’s a recipe for roasted eggplant tossed with a simple dressing of citrus juice, tamari and sesame oil. A scattering of fresh tomatoes and basil finish the dish. Great on it’s own or served over quinoa or brown rice.

Roasted Eggplant with Tomatoes
1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1/4 teaspoon fine sea salt
Freshly ground black pepper
1 cup cherry or grape tomatoes, halved
1 tablespoon fresh tangerine or orange juice
2 teaspoons tamari or soy sauce
1 teaspoon toasted sesame oil
1 teaspoon pure maple syrup
8 large fresh basil leaves, thinly sliced

Preheat oven to 400 degrees. Arrange eggplant in single layer on shallow baking sheet. Drizzle with olive oil; stir to coat. Sprinkle with salt and pepper. Bake 40 to 50 minutes until eggplant is tender and browned, stirring occasionally. Place roasted eggplant and tomatoes in serving bowl.

For dressing, whisk together juice, tamari, sesame oil and maple syrup. Drizzle dressing over eggplant and tomatoes; scatter with basil. Serve warm or at room temperature.

Makes 4 servings (about 2 1/2 cups)

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Sweet Corn and Radish Saute

By Jen, on September 4th, 2011%

Nothing says summer (or end of summer) like the abundance of sweet corn in the market. It’s delicious roasted, made into ice cream (one of the most talked about foods at this year’s Minnesota State Fair) or simply cut off the cob and sauteed.

Here’s a fresh and simple recipe combining sweet corn kernels and crunchy sliced radishes. All that’s needed to bring the dish together is some onion, bell pepper and herbs.

Sweet Corn and Radish Saute
2 tablespoons extra virgin olive oil
1 small sweet onion, chopped (1 cup)
1 medium green or red bell pepper, chopped (1 cup)
1 jalapeno chile pepper, seeded and finely chopped
8 large radishes, halved and thinly sliced (1 1/4 cups)
Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs
Fine sea salt
Freshly ground black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)

Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.

Makes 3 cups

Recipe Link:
Sweet Corn Salad from A Farmgirl’s Dabbles

Product Link:
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Asparagus with Sesame Citrus Dressing

By Jen, on April 24th, 2011%

When cooking fresh asparagus, I’ve found that simple recipes are best. A quick roast in a hot oven and a drizzle of flavorful dressing is all that’s needed. Here’s an easy recipe for roasted asparagus with homemade sesame citrus dressing.

Asparagus with Sesame Citrus Dressing
1 pound fresh asparagus
2 teaspoons organic safflower oil
1/8 teaspoon fine sea salt
Freshly ground black pepper
2 tablespoons fresh tangerine or orange juice
1 teaspoon tamari or soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon pure maple syrup
1 teaspoon toasted sesame seeds or gomasio

Preheat oven to 400 degrees. Trim and discard woody ends from asparagus. Arrange asparagus in single layer on shallow baking sheet. Drizzle with safflower oil; sprinkle with salt and pepper. Roll asparagus on baking sheet to distribute the oil and seasonings. Bake 10 to 15 minutes until asparagus is tender and lightly browned. Place roasted asparagus on serving plate.

For dressing, whisk together juice, tamari, sesame oil and maple syrup. Drizzle dressing over asparagus. Sprinkle with sesame seeds.

Makes 4 servings

Tip: Gomasio is a combination of toasted sesame seeds with sea salt. Added garlic or seaweed (sea vegetables) can also be found in some types of gomasio seasoning.

Recipe Link:
Roasted Asparagus with Balsamic Vinegar from Two Peas and Their Pod
Roasted Asparagus

Product Link:
Eden Foods Organic Gomasio

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