- 1 bunch nero radishes (5-7 radishes)
- Coarse sea salt
- Olive oil
- Slice radishes into very thin slices (if you have a julienne slicer, this is a great time to dust if off and use it! 🙂 )
- Coat in olive oil
- Prep baking sheet by covering it in parchment paper or a baking sheet liner
- Lay out radishes so they there is no overlap on the pan. Use two baking sheets if necessary.
- Bake for 10 minutes, turn over and bake until the edges start to brown and the radishes become chip like
- Note: If you have different thicknesses of radishes (as I did because I cut them by hand), you will want to take out the little chips early on so they don’t burn.
- 1 romanesco head
- ½ cup hazelnuts
- 2-3 golden beets, sliced thin (1/8-1/4 inch)
- 3 TBSP butter
- ¼ cup breadcrumbs
- 1 tbsp balsamic vinegar
- 1 lemon
- 1 tbsp olive oil
- Salt and pepper
- Slice the beets and break the romanesco into small (1-inch) size pieces.
- Add veggies, bread crumbs and toss together. Spread out over a baking sheet.
- Bake together at 350-degrees for ~30 minutes, or until “al dente”. Be sure to toss half way though.
- While the veggies are roasting, finely chop the thyme, zest the lemon, and add into mixing bowl with oil, lemon juice, vinegar and sesame seeds. Whisk together.
- Roast hazelnuts in skillet or separate baking sheet until lightly toasted. Set aside until the end.
- Once the veggies are done, plate up and top with dressing, hazelnuts and salt and pepper to taste.
- Mix with a pasta (hint: roasted beet pasta should pair nicely!)
- Turn your beets into pasta with a spiralizer and toss with the romanesco.
- 1 kabocha squash, cut into wedges or cubes
- 1/2 cup loose leaf parsley
- 1/2 cup loose leaf marjoram
- 1 leek, thinly slicked
- Salt and pepper to taste
- Olive oil
- 2 TSBP white balsamic vinegar
- ½ cup hazelnuts, lightly roasted
- Heat the oven to 400°F.
Brush squash with olive oil, salt and pepper. Roast, flipping halfway through, 15-20 minutes.
- While squash cooks, work on the “salsa”.
- Sauté leeks in pan with oil until carmalized.
- Combine vinegar, olive oil, salt, herbs with immersion blender.
- Add shallots and whisk together.
- When squash is ready, plate up then drizzle salsa and hazelnuts over the top. drizzle sauce onto squash wedges. Serve hot.
- 2 sweet potatoes (~1 lb)
- 1 yellow onion
- 1/4-1/2cup flour
- 2 eggs, beaten
- Salt and pepper
- 1 cup spinach, thinly sliced
- 1 green tomato, thinly sliced
- Aioli ingredients:
- 1/4 cup mayo
- 1 tsp lemon juice
- 1 tsp vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 1/3 cup olive oil
- 2 cloves of crushed garlic (more or less depending on your taste)
- 2 to 4 fresh sage leaves (or 1 tsp dried sage, to taste)
- Using a cuisinart (or box grater), grate the onion. Squeeze out as much liquid as possible from mixture and leave to keep draining while work on the sweet potatoes.
- Do the same with the sweet potatoes.
- In a large bowl, mix together the sweet potatoes, onions, flour, salt/pepper and eggs until well combined.
- Start with 1/4 cup flour. If the mixture isn’t sticking together when you form it into a ball, add more flower.
- Form into balls and then flatten into a 3-inch disc.
- To cook, either fry in a skillet or bake on a non-stick baking sheet until they are golden brown.
- If baking, bake at 350 degrees for 30 minutes, flipping over half way through.
- While the latkes are baking, blend the aioli ingredients together in a blender.
- Top with thinly sliced spinach leaves, a thinly sliced green tomato and a zesty aioli.
- 16 oz pumpkin puree (see puree instructions below)
- 1 can/11 oz Coconut Cream (full fat, not low fat or milk beverage)
- 2 Eggs
- 3/4 cup Maple Syrup
- 2 tsp vanilla extract
- 1 tsp ground cardamon seeds (I used a mortar to grind up seeds for a super fresh taste!)
- 1 tsp freshly ground ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- Prepping the pumpkin puree:
- Heat over to 375 degrees.
- Cut pumpkin into wedges and layout on baking sheet
- Bake for 30-45 minutes until soft
- Let cool, then scoop out into blender and process until smooth.
- Making the custard:
- Heat your oven to 350 degrees
- Place ramekins onto a baking sheet.
- In blender or cuisinart, combine the pumpkin puree, coconut cream, eggs, maple sugar, vanilla, spices, and sea salt (basically, all the ingredients)
- Blend until smooth.
- Pour mixture into each ramekin filling 3/4 of the way full.
- Place in the oven, and allow to bake for 40 minutes.
- Allow to cool, and serve topped with whipped coconut cream.