Honey Thyme Roasted Turnips and Carrots

What You Need:

  • 4-5 medium sized turnips, scrubbed clean
  • 4 carrots, peeled
  • 3 sprigs fresh thyme
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • sea salt
  • black pepper

How to Make It:

Preheat oven to 400 degrees. Chop turnips and carrots into 1/2-inch pieces. In a large bowl, toss turnip and carrot pieces with 1/4 cup olive oil, making sure to evenly coat vegetables. Season with salt and pepper, and pour into a rimmed baking sheet or shallow roasting pan. Tuck thyme in between the vegetables. Roast for 20 minutes, until bottom sides are beginning to brown. Remove from oven, add honey and balsamic vinegar and stir. Drizzle additional 2 tablespoons of olive oil. Add a little more sea salt, return to oven and roast an additional 20-25 minutes. Turnips should be easily pierced with a fork when it’s done. Makes 4-6 servings. Enjoy!

Recipe adapted from: http://foodietots.com

Sorghum Glazed Carrots

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What you Need :


  • 2 cups carrots, unpeeled and cut into rounds (about 4 or 5 carrots)
  • 4 tablespoons unsalted butter
  • 2 tablespoons sorghum or sorghum syrup
  • 2-3 sprigs fresh thyme
  • salt

How to Make It :

In a large sauté pan, over medium high heat, place carrots in a single layer and add just enough water to cover. Simmer carrots until just tender when pierced with a fork. Drain water and return carrots to pan. Over medium heat add butter, sorghum and thyme sprigs to carrots. Stir to coat. Continue cooking, stirring frequently, until carrots are tender and well coated with glaze. Remove from heat. Remove thyme sprigs and discard. Season with salt and serve hot or at room temperature. Garnish with additional thyme if desired.

Recipe courtesy of Melissa Peterson

Baked Spaghetti Squash

Split Spaghetti Squash

What you Need :


  • 1 3- to 4-pound spaghetti squash, cut in half lengthwise, seeds removed
  • 1-2 tablespoons olive oil
  • ¼ cup unsalted butter
  • Juice and zest from 1 lemon
  • 2 sprigs fresh thyme, chopped
  • salt and pepper to taste
  • ½ cup toasted pecans, chopped (hazelnuts are also good)

How to Make It :

Preheat oven to 350°. Brush cut sides of squash with olive oil and place, cut side down on a baking sheet (or skip the oil and line baking sheet with parchment paper). Bake until just tender, 30-40 minutes. When cool enough to handle, shred flesh with a fork into a large bowl. While squash is warm, stir in butter, juice, zest and thyme. Season with salt and pepper. Garnish with toasted pecans and serve.

Recipe courtesy of Melissa Peterson

Asparagus Bread Pudding

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What you Need :


  • 1 lb of bread (French baguettes, ciabatta or other chewy bread), cut into 1” cubes
  • 1 lb asparagus, trimmed and cut into 1” lengths
  • 1 small onion or 2 shallots, chopped
  • 1 tablespoon olive oil or butter, plus extra to grease dish
  • 6 large eggs
  • 2 cups milk
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2-3 cups grated or crumbled cheese (such as Swiss, Gruyere, fresh goat)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme 

How to Make It :

In a large skillet, over medium heat, add oil (or butter). Sauté onion and asparagus until the onion is soft and the asparagus is bright green. Remove from heat and set aside. In a large bowl, whisk eggs, milk, salt and pepper. Add cheese and herbs. Stir in bread cubes and asparagus mixture. Lightly oil or butter a 9” x 13” baking dish. Pour bread mixture into dish, pressing to make it fit if you need to, and let stand for 10 minutes. Bake at 350° until pudding puffs up, egg is set and top is golden brown. 45 minutes to 1 hour. Cool about 15 minutes before serving.

Recipe courtesy of Melissa Peterson

Roasted Fingerling Potatoes

potatoes roasted fingerling

What you Need :


  • 1 pound fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  •  salt and pepper

How to Make It :

Ideas for seasoning:

• 5-6 cloves of garlic, crushed or minced • 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried rosemary
• 1 tsp thyme leaves, chopped
• 1 large sage leave, chopped
• 1 tablespoon tarragon,chopped
• 3 tablespoons chives, chopped
• 3 tablespoons parmesean cheese
• finely grated lemon zest

  1. Heat oven to 425 degrees. In a large bowl, combine whole potatoes with oil, salt, pepper, and seasoning.
  2. Spread potaotes on baking sheet.
  3. Roast in oven for 20-25 minutes, flipping or stirring potaotes about every 10 minutes.
  4. Remove when potaotes are crispy golden brown on the outside. You may want to add more seasoning to taste or for garnishing.

Rustic Leek and Potato Tart

leeks_@72

What you Need :


  • 2 small red potatoes, sliced 1/8 – 1/4 inch thick
  • 1 tablespoon olive oil
  • 3 leeks (white and light green parts), cut into ¼ rings
  • 2 sprigs fresh thyme, chopped
  • salt and pepper
  • flour for rolling dough
  • 1 pie crust (store bought or your favorite recipe)
  • 3/4 cup Gruyére cheese, grated
  • 1 egg, beaten with a little water

How to Make It :

  1. In a small saucepan, add potato slices and cold water to a boil. Reduce heat to a simmer. Cook until just tender. Remove from heat. Drain and set aside.
  2. Preheat oven to 375°. In a large skillet, over medium heat, add oil, leeks and thyme. Season with salt and pepper. Cook, stirring frequently until soft. Remove from heat.
  3. Lightly dust countertop with flour and roll 1 piecrust to 12-inch diameter. Place crust on a parchment-lined baking sheet. Spread leek mixture onto center of piecrust leaving a 2-inch outer border. Sprinkle with half of the cheese. Lay potato slices in a single layer on top of leeks. Sprinkle top with remaining cheese.
  4. Fold edges of piecrust over filling to create a rustic tart. Brush tart edges with egg wash and bake until crust is golden brown and cheese has melted, about 40 minutes.
  5. Remove from oven and let stand for a few minutes before serving.

Serves 4-6.

Recipe courtesy of Melissa Petersen