Maple & Roasted Parsnip Soda with Rosemary Dust

January 16th, 2013 § 0 comments § permalink

Ingredients

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Soda Water

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place ½ an ounce of the syrup in the bottom of a glass and fill with soda water and stir. Place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F. In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well. Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean. Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes. Place the oven on broil and broil for a few more minutes until the citrus is charred slightly. Spoon the mixture over vanilla ice cream!~

Roasted Cauliflower and Farro Salad with Parsley Vinaigrette

January 16th, 2013 § 0 comments § permalink

Serves 6

Ingredients

2 cups cauliflower, cut into small florets
1 red pepper, chopped
Olive oil
Salt/pepper
1 cup Tuscan kale or purple kale, sliced thin
1 small red onion, chopped small
2 cups cooked farro
¼ cup sundried tomatoes, chopped small
¼ cup almonds, toasted and chopped
1 tablespoon white wine vinegar or white balsamic
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic, chopped fine
½ cup fresh parsley, chopped superfine
¼ cup extra virgin olive oil
¼ cup feta cheese, crumbled

Directions

Pre-heat the oven to 400° F. Toss together the cauliflower, florets and red peppers and drizzle a little olive over them, season with salt and pepper and place in a glass baking dish and roast until golden brown or about 15 minutes. Place the sliced kale in a large mixing bowl and immediately place the roasted cauliflower over the top of the kale while its hot and toss together, let stand for a few minutes to lightly cook the kale with the remaining heat of the roasted cauliflower. Mix in the farro, tomatoes and almonds until well mixed. In a small mixing bowl, whisk together the vinegar, lemon juice, zest, garlic parsley and olive oil until emulsified. Toss over cauliflower and farro mixture and mix well, gently fold in the feta crumbles and serve!

Roasted Cilantro Onion Sauce

January 16th, 2013 § 0 comments § permalink

Makes 2 cups

Ingredients

2 cloves, garlic, chopped
1 medium small white onion, chopped large
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
¼ cup hot water (more as needed)

Directions

Pre heat oven to 400° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Seasonal Roasted Tacos with Roasted Cilantro-Onion Sauce

January 16th, 2013 § 0 comments § permalink

Serves 6

Ingredients

1 medium sweet potato, peeled and cubed
2 cups cauliflower florets
1 medium red onion, chopped
¼ cup sundried tomatoes, chopped
1 cup purple kale leaves, stems removed and chopped fine
1-2 dried chipotle peppers, crushed or chopped fine
Salt/pepper
Avocado oil
6 sprouted corn tortillas
Chipotle cheddar or pepper jack cheese, grated
Roasted Cilantro Onion Sauce (recipe follows)

Directions

Pre heat oven to 400° F. In a large bowl, toss together the sweet potato, cauliflower, onion, sundried tomatoes, kale, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 -25 minutes or until the items are soft and starting to char. Take out of the oven and toss together. Heat the sprouted corn tortillas over a gas stove and place some of the sweet potato mixture over the top and drizzle some Cilantro Onion Sauce on top, garnish with grated cheese.

Roasted Cilantro Onion Sauce
Makes 2 cups

Ingredients

2 cloves, garlic, chopped
1 medium small white onion, chopped large
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
¼ cup hot water (more as needed)

Directions

Pre heat oven to 400° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Winter Roasted Marinara

January 16th, 2013 § 0 comments § permalink

Makes 2 cups

Ingredients

3-4 cloves garlic, chopped large
1 medium yellow onion, chopped
3 cups, sugar plum cherry tomatoes, halved
1 medium carrot, peeled and chopped fine
2-3 broccoli stems, peeled and chopped fine
¼ cup extra virgin olive oil
3 tablespoons, fresh oregano leaves
1 tablespoons fresh marjoram leaves
½ cup kalamata olives, chopped
2 teaspoons salt
1 -2 pinches sugar
1 teaspoon red chili flakes
1 teaspoon black pepper, ground
¼ cup fresh basil leaves, chopped
2 cups steamed broccoli stems


Directions

Pre heat oven to 375° F. On a baking sheet place the garlic, onions, tomatoes, carrots and broccoli stems and drizzle with extra virgin olive oil. Toss together well. Season with the oregano and marjoram and add the kalamata olives. Season with salt, pepper, chili flakes and toss together again. Place in the oven and bake for about 20-30 minutes or until the tomatoes and onions begin to char. Take out of the oven and add the fresh basil and toss together again. Serve the sauce over fresh steamed broccoli or fresh pasta.

Where Am I?

You are currently browsing the Winter Herbal Roasting category at Recipes.