Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

Serves 6
INGREDIENTS
1 3 to 4-pound chicken
2 small lemons, quartered
For Compound Butter
4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces
PREPARATION
Preheat oven [...]

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Roast Pumpkin Soup with Sweet and Spicy Pumpkin Seeds

Serves 8
INGREDIENTS
2 tablespoons butter
2 tablespoons olive oil
2 large carrots, chopped
1 large onion, chopped
1 (2-pound) pumpkin, peeled, seeded and chopped (about 6 cups) and roasted
6 cups vegetable broth
3 whole star anise
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon grated fresh nutmeg
½ cup heavy cream
¼ cup maple syrup
Autumn Spiced Pumpkin Seeds, for garnic, recipe follows
PREPARATION
Melt butter in Dutch oven [...]

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Roasted Brussel Sprouts

Serves 4
INGREDIENTS
1 lb brussel sprouts, trimmed and cut in half lengthwise
Extra virgin olive oil
Lemon juice
Salt and pepper
PREPARATION
Preheat oven to 400°F.
Remove any undesirable outer leaves on the brussel sprouts and discard. Parboil the brussel sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through. Strain the [...]

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Roasted Pears with Sweet Maple Cream

Serves 4
INGREDIENTS
4 ripe pears, cut in half lengthwise, seeded
2 tablespoons unsalted butter
½ cup maple syrup
1 teaspoon vanilla extract
2 tablespoons brown sugar
¼ cup fresh thyme sprigs
Salt
For yogurt cream:
1 cup heavy cream
1 tablespoons maple syrup
1 teaspoon cinnamon
½ cup plain Greek yogurt, 2%
Salt
PREPARATION
Preheat oven to 450°F.
In a cast iron or heavy bottomed skillet, add the butter, maple syrup, [...]

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