For the roasted pears:
3 large firm pears, peeled*, quartered and cored
2 T. butter, cut into small pieces
1/2 c. good quality honey
2 large sprigs of rosemary, cut in half
1 cinnamon stick
Strips of lemon zest from 1/2 lemon
For the whipped crème fraîche:
1 6-oz. container of crème fraîche
1 t. honey
Good quality aged balsamic vinegar, for drizzling
Prepare the roasted pears:
Preheat oven to 450°. Place the pears in a baking dish at least 8 x 8-inch in size. Add the rest of the ingredients and roast in the preheated oven for 20-25 minutes until the pears are just tender and caramelized, basting occasionally with the honey juices. Remove from the oven and serve warm with the whipped crème fraîche.
Prepare the whipped crème fraîche:
Beat the crème fraîche and honey together with a mixer until fluffy and a soft whipped texture. Do not over-whip. Refrigerate until needed.
Place two pear quarters on each plate, spoon a dollop of the whipped crème fraîche on top and drizzle with the extra honey syrup from the roasting dish and balsamic vinegar.
* If you enjoy the pear skins, feel free to leave them on, as they take on a beautiful deep-amber glaze when roasted.
-1 1/2 lb. gold or red beets, trimmed and cut into 1-inch
pieces or wedges
-4 t. extra virgin olive oil
-2 T. chopped fresh or 2 t. dried herbs, such as
marjoram, oregano and/or rosemary
-1 t. freshly grated lemon zest
-1/2 t. salt
-1/4 t. freshly ground pepper
-1 T. lemon juice, optional
Position rack in lower third of oven; preheat to 450°.
Combine olive oil, herbs, lemon zest, salt and pepper in a
Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet. Roast,
stirring once or twice, until the beets are tender and
browned, 20 to 25 minutes.
Toss the roasted vegetables with lemon juice, if using.
-1 T. balsamic vinegar
-1 small garlic clove, pushed through a press
-1 t. rosemary, minced
-salt & freshly ground black pepper, to taste
-1 small head of radicchio
-2 T. butter, melted
-6 large flour tortillas
-2 1/2 T. tapenade
-11 oz. goat cheese, crumbled (about 2 1/3 cups)
Baste the tops of the wedges, then turn over and baste the other side. Continue to broil until deep brown and crisp on the surface but completely tender inside, 2 to 4 minutes. Turn off the broiler and preheat the oven to 175°F.
Cut the radicchio crosswise into thin slivers. Have the melted butter, tortillas, tapenade, and goat cheese ready near the stove for easy assembly.
Place a dry griddle or large cast-iron skillet over medium-high heat and brush the pan with some of the melted butter. Thinly spread one side of a tortilla with about one third of the tapenade.
Place in the pan, tapenade side up, and immediately scatter with one third of the crumbled goat cheese, leaving a 1/4-inch border uncovered around the edge.
Top with one third of the slivered radicchio and place a tortilla on top; brush with a little more butter.
Press down with a spatula and cook until the goat cheese begins to liquefy and the underside is mottled brown, 3 to 5 minutes. Turn over with a wide spatula and cook until the other side is golden, about 2 minutes.
Transfer to a large baking sheet and keep warm in the oven while you make the remaining 2 quesadillas in the same way.
Cook time: 30 mins.-2 delicata squash, ~1 lb.each
-3 T. olive oil
-1 T. fresh rosemary, chopped
-1/2 t. kosher salt or to taste
-Fresh ground black pepper
-1/8 cup crumbled feta cheese
Spread onto a large rimmed baking sheet in a single layer.
Bake for about 20 mins. or until the side facing down is golden brown. Flip and bake for another 5-10 mins. until squash is tender and golden on both sides.
Place cooked squash into a serving dish and sprinkle the feta over the top. Serve. Enjoy!
Adapted from kitchentreaty.com
Prep time: 10 min.
Cook time: 10 min.
-1 t. natural cane sugar (or brown sugar)
-fine grain sea salt
-2 T. extra-virgin olive oil
-1 red onion, diced
-3 medium cloves garlic, minced
-1 lb. head of red cabbage, quartered and cut into thin ribbons
-1 t. fresh rosemary, minced
-2 oz. golden raisins (or other plump, chopped dried fruit)
-1 1/2 T. balsamic vinegar
-2 oz. feta cheese, crumbled
-small amount of freshly grated Parmesan cheese, to garnish
Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (your pan will need to be hot). Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.
Heat the olive oil in a large skillet and saute the onion for a few minutes with a couple pinches of salt. Stir in the garlic, the cabbage, and a few more pinches of salt. Stir and cook for a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.Read the rest