This oven roasted zucchini recipe is so simple and only requires a few ingredients.
This asparagus recipe makes an excellent starter or side dish for a celebratory meal, but is simple enough for weeknights as well. Brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you wish.
Roasted radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. Serve by themselves or in a salad of hearty greens.
Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage although the two are closely related. They are traditionally served at Thanksgiving and Christmas. These Brussels sprouts are certain to become a staple of your holiday table.
For this recipe I chose not to peel the squash, but you may go ahead and peel it if you want.
Roasted Parsnip & Pear Soup is an ideal seasonal fall starter or lunch. Sweat and savory ingredients combine deliciously as sugary pears meet earthy parsnips. Personally, I’m thrilled that soup season is here again!
Deep purple or creamy white, eggplant has a hearty, meaty texture and a neutral taste that readily absorbs the flavors of whatever ingredients are cooking along with it. Eggplant marries particularly well with strong flavors, such as garlic, olive oil, and balsamic vinegar. Be sure to purchase plump, shiny, unblemished eggplants that feel heavy for their size; light ones may be spongy.
Sambal is a fiery chili paste typically made from a mixture of a variety of chili peppers with additional flavorful ingredients. You can find sambal paste in the Asian section of your grocer. Add a kick to your vegetables and make my Sambal Sauce Green Beans this weekend.
I still have an abundance of summer zucchini and am always looking for delicious ways to prepare them. If you’ve got a grill pan then you’re good to go for this easy recipe.
I have tomatoes falling off the vine and am having quite the bumper crop this month. Easy and satisfying, this tomato dish is a perfect way to utilize end of summer tomatoes.
