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Posts Tagged ‘roasting’

by Caitlin Saniga

Delicata squash, carrots and green beans with roasted garlic sauce

It doesn’t really matter what vegetables you roast up for this dish. I went with what looked good at the farmers market and what I thought would look pretty on a plate. I did like the sweet tones of the parsnip, carrots and squash, but it would be easy to incorporate sweet potatoes, beets, swiss chard, broccoli and other seasonal produce. The dressing makes everything sing!

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by Caitlin Saniga

Roasted delicata squash boats with mushrooms, kale and Parmesan cheese

I got out all of the eating utensils, not sure how to go about digging into this squash. The rind is edible, so I tried cutting it into brimming half-moons with a serrated knife. Joel used a large spoon to scrape out the whole squash and eat it combined with the filling. No matter how you do it, it’ll be delicious! The flavors reminded me of Thanksgiving.

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by Caitlin Saniga

Creamy roasted cauliflower soup

This is a grown-up twist on the classic broccoli and cheddar soup: rich, silky, hearty and with a beautiful, mild, fruity depth, thanks to the white wine. Feel free to stir in cooked brown rice or farro, like my mom always did with our broccoli cheese soup.

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by Caitlin Saniga

Roasted flowering broccoli with hazelnuts and lemon-shallot dressing

I can’t resist new discoveries at the farmers market! Flowering broccolini was a first for me — the stems were thinner than broccoli, and the stalks were accompanied by great leafy greens, which I saved for later. The flowers made for a beautiful garnish!

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by Caitlin Saniga

Roasted mini-eggplant with tahini sauce

Eggplant and tahini are best friends, most notably when blended together to make baba ghanoush. But the miniature eggplants I found at the farmers market were too cute to go into the food processor, so I turned them into three-bite appetizers instead.

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by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.

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by Caitlin Saniga

All of my favorite things in one dish! If raw zucchini isn't your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

All of my favorite things in one dish! If raw zucchini isn’t your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

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