Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. They can be made a day or two in advance and are equally delicious served cold.
Seeds, such as coriander and cumin, develop a fuller flavor with roasting. Simply place in a dry pan over medium heat and keep shaking and tossing the pan until their aroma is released, no more than a minute.
Serves 4 to 6
1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal
3 garlic cloves, thinly sliced
2 tablespoons toasted cumin seeds
3 tablespoons honey
1/2 cup olive oil
1/3 cup water
1/2 tablespoon salt
1/4 teaspoon freshly ground black pepper
juice of 2 limes
1/2 bunch mint, leaves only, chopped
Preheat the oven to 350 F.
Combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper in a medium baking dish. Toss well. Cover and bake for 20 minutes.
Remove the cover and continue baking until the carrots begin to carmelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.
4 large shallots, sliced 1/4-inch thick
1 cup red wine vinegar
2 tablespoons kosher salt, plus more to taste
2 tablespoons sugar
1 teaspoon coarsely ground black pepper, plus more to taste
5 bay leaves
5 sprigs thyme
2 pounds green beans, trimmed and cut into 2-inch pieces
3 tablespoons olive oil
3 tablespoons unsalted butter
Place shallots in a bowl. Bring vinegar, salt, sugar, pepper, bay leaves, thyme, and 1 cup water to a boil in a 2-quart saucepan. Pour over shallots and let sit 1 hour, then drain, reserving 1/4 cup pickling liquid.
Bring a large pot of salted water to a boil. Add the beans. Cook until crisp-tender, about 5 to 7 minutes, and drain.
Heat oil and butter in a 12-inch skillet over medium-high heat. Add shallots, beans, salt, and pepper. Cook until golden, about 3 to 5 minutes. Stir in reserved pickling liquid.
2 cups watercress
4 cups arugula
2 cup escarole
1/2 cup pomegranate seeds
1/2 cup pepitas
Roasted Butternut Squash Slices (see recipe below)
Kale Chips (see recipe below)
1/2 cup extra-virgin olive oil
Juice of one lemon
Sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon Dijon mustard
1/4 cup grated pecorino cheese
1 butternut squash, peeled and seeded, sliced to 1/16- inch pieces
Olive oil for roasting
Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees Fahrenheit. Rub a cookie sheet with olive oil until evenly distributed. Place slices of butternut squash evenly in one layer on sheet. Rub with olive oil and season with salt and freshly ground black pepper. Roast for 8 to 10 minutes. Cool and serve with Fall salad.
1 large bunch kale, center rib removed
2 Tablespoons olive oil
1/2 teaspoon citric acid
1/2 teaspoon salt
Reduce oven to 275 Fahrenheit. Mix the olive oil, citric acid and the salt together. Massage olive oil mixture into each leaf. Spread on a single layer on a rack. Bake kale chips for 20 to 30 minutes. Serve with Fall salad.
To assemble salad: In a bowl, toss the watercress, arugula, escarole, pomegranate seeds, pepitas, Roasted Butternut Squash Slices and Kale Chips with dressing. Serve immediately.
Just mix up a pitcher of our full-bodied Bloody Mary mix and set alongside a bottle of Vodka, a bucket of ice, and some cleaned celery ribs. Your guests won’t need any instruction.
1 large can tomato juice
2 tablespoons freshly grated horseradish
1/4 cup freshly squeezed lime juice
1 teaspoon celery seed
4 dashes Worcestershire sauce
4 dashes Tabasco
Sea salt and freshly ground pepper to taste
Pour tomato juice into a large glass pitcher and add horseradish, lime juice and Worcestershire sauce. Place celery seeds in mortar and smash, then add to pitcher and whisk to incorporate. Season with sea salt and freshly ground pepper.
For each 4 ounces of Bloody Mary mix add a 2 ounce shot of vodka. Pour into glass with 1 to 2 veggie ice cubes (see recipe below) and garnish with a couple of celery or jicama sticks.
Veggie Ice Cubes
1 large cucumber
1 to 2 jalapenos
1. Puree tomatillos, cucumber and jalapeno in a blender. Strain with a fine mesh sieve. Pour into a plastic container and fill up to 1-inch. Place in freezer. Once completely frozen, crack into ice pieces and add one to two pieces to bloody Mary.