Miso and maple-glazed roasted vegetables

by Sarah Steimer

A simple, flavorful dish that can be served with a salad? On a weeknight? So easy that you can watch multiple animal GIFs while you make it. (And I KNOW you have leftover miso from my recent orange-miso salmon recipe.)

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Squash and sweet potatoes with Moroccan chermoula sauce

by Caitlin Saniga

Chermoula is a tangy, spicy Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Vegetables:

• 2 medium sweet potatoes, peel scrubbed, and chopped into 1/4-inch half-moons
• 1 medium butternut squash, seeded, peeled, and chopped into 2-inch planks
• extra-virgin olive oil
• salt and pepper

Chermoula:

• 4 garlic cloves, smashed, peeled, trimmed and roughly chopped
• 1 teaspoon salt
• 3/4 cup roughly chopped cilantro
• 1/3 cup roughly chopped parsley
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne
• 1/4 cup extra-virgin olive oil
• juice of 1 large lemon

Ever seen a buttercup squash before? It’s kind of crazy looking. To break it down, I used a sharp knife to cut it in half, then scooped out the seeds. From there, I cut it into manageable slices and chopped off the peels. Then I sliced it into bite-size pieces.

Heat the oven to 400 degrees. In a large bowl, toss the vegetables in just enough oil to coat. Arrange in a single layer on 2 baking sheets. Grind fresh salt and pepper over top to taste. Roast for 20 minutes, then flip the vegetables. Cook an additional 10 minutes, or until everything’s golden brown and tender.

Meanwhile, prepare the chermoula by placing all of the ingredients in the bowl of a food processor.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

Pulse until smooth, take a taste and adjust seasonings to your preference.

Serve the vegetables hot with fresh chermoula drizzle over top.

Makes 4-6 side dish servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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Creamy carrot and parsnip soup

by Sarah Steimer

I didn't know what to expect with this soup, but I ended up loving it. I'm not sure of the best way to explain it, but it's earthy without tasting like - well - dirt, thanks to the sun-dried tomatoes.

• olive oil
• 4 large or 6 smaller parsnips (4 cups) cut into 1/2-inch pieces
• 5 medium-sized carrots (2 cups) cut into 1/2-inch pieces
• 1/2 large onion (1 cup) diced
• 6 cups vegetable broth
• 3/4 cup sun-dried tomatoes (not in oil), roughly chopped
• 2 teaspoons oregano
• 1 teaspoon rosemary
• salt and pepper, to taste
• balsamic vinegar (optional)

Heat oil in a dutch oven or sturdy pot over medium-high heat. Add parsnips, carrots and onion. Cook for 5 minutes, stirring occasionally.

Ad 3/4 cup broth and cook for 10 minutes, or until the broth is evaporated. Add the remaining 5 1/4 cups broth, along with 1/2 cup sun-dried tomatoes, oregano and rosemary. Season with salt and pepper. Cover and bring to a brisk boil. Remove from heat and let cool for a few minutes.

Puree in a blender or food processor a few cups at a time until smooth.

Add remaining chopped tomatoes. Serve immediately, drizzled with balsamic vinegar if desired and served with a crusty bread. We had it with a great whole-wheat baguette.

Makes 6 servings.

Recipe adapted from: Vegetarian Times

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