Whole Roasted Cauliflower with Salsa Macha

Every now and then, I love cooking vegetables the same way I would cook a large roast of meat. Whole-roasting cauliflower is a great statement roast and a nice change of pace from your classic Sunday roast. The star of this dish is the salsa macha. Salsa macha is unlike other salsas that might come…

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Spaghetti Squash Johnny Cake with Spicy Maple Peanut Vinaigrette

This recipe shows my love of johnny cakes. While johnny cakes are more of a breakfast dish and often on the sweet side, I wanted to enjoy them as a savory appetizer. That’s where spaghetti squash comes in. Spaghetti squash has a natural sweetness that works well with the cornmeal in the batter, yet it…

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Cast Iron Roasted Beets with Celery, Rhubarb Mostarda & Crème Fraîche

Beets are one of the beckoning ingredients that are essential from winter into spring. They offer plenty of sweet, savory and earthy notes that help them pair well with almost anything. In this recipe, I roast beets in foil pouches placed in a preheated cast iron pan. This method allows the beets to caramelize in…

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Maple & Black Pepper Glazed Parsnip with Speck, Pear & Walnut

Pears are one of my favorite fruits because of their versatility in adapting to both sweet and savory dishes. Here, I pair them with a glaze of beautiful, rich Hidden Springs Maple that is perked up with black pepper and balanced with parsnips roasted in brown butter. Day 1: Making the Maple & Black Pepper…

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Brussels Sprouts

I like to think of brussels sprouts as tiny heads of cabbage. In fact, brussels sprouts belong to the same family as cabbage, the brassicaceae family.  They are tiny buds that grow from an upward sprouting stem resembling a skinny tree trunk. Since brussels sprouts thrive in cold climates, the best time to buy them…

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