Recipes — Vegetables RSS



Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Ingredients:1 - 2 pound butternut squash peeled, seeded and diced into 1" pieces (about 3 cups)1/3 cup cranberry-pear white balsamic1 tablespoon "sweet" fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina3" sprig fresh rosemary, leaves stripped from stem and roughly choppedSea salt & fresh cracked pepper to taste Products You Will Need:Cranberry Pear White BalsamicAustralian Hojiblanca Cooking Instructions:Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.Roast the squash for...

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Truffled Cauliflower Gratin

Ingredients:1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter2 teaspoons white truffle oil 3 tablespoons all purpose flour1 cup hot milk1 cup hot half & half1/2 teaspoon freshly ground black pepper1 cup freshly grated Gruyere, divided1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbsKosher salt and fresh ground pepper to taste Products You Will Need:White Truffle Oil Cooking Instructions:Preheat the oven to 375 degrees F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half...

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Roasted Garlic with Robust Spanish Hojiblanca

Ingredients:7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil such as Ogliarola, Hojiblanca, California Organic Mission, etc. Products You Will Need:New Organic California Mission (Early Harvest) Cooking Instructions:Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil. Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown. Cooking Time : 35-40 min Servings...

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Pan Roasted Roman Cauliflower with Caramelized Garlic, Red Pepper & Pecorino Over Hand Made Papparde

Ingredients:1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)8 medium cloves of garlic (sliced thin)1/2 cup Arbequina IOO3461/2 teaspoon red pepper flakes (optional)1/2 cup good quality fresh grated Pecorino cheese1/2 cup heavy creamsea salt & fresh ground pepper to taste Products You Will Need: Cooking Instructions:If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe. If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower.Bring a large pot of salted water to a boil. In a large saute pan, heat the Arbequina over medium heat. Add the garlic and saute until light golden brown (be very careful not to burn...

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Honey Serrano Vinegar Pickled Heirloom Beets

Ingredients:2 lbs small to medium sized beets scrubbed washed and trimmed1 tablespoon high polyphenol extra virgin olive oilApproximately 2 cups honey serrano vinegar Products You Will Need:New Organic California Mission (Early Harvest)Serrano and Honey Vinegar Cooking Instructions:Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they are done by piercing the beet with a paring knife. If it slides in to the center...

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