• Ingredients

    • 4 cups 1/2-inch cubes peeled sunshine squash (about 3 pounds)
    • 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
    • 5 tablespoons butter
    • 1/2 cup pure maple syrup
    • 2 garlic cloves, minced
    • 1 1/2 tablespoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)


    Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

    Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

  • For swiss chard filling

    • 1/2 cup sweet (red) vermouth
    • 1/2 cup golden raisins
    • 1 medium onion, chopped
    • 2 tablespoons extra-virgin olive oil
    • 1 large bunches Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
    • 2 tablespoons pine nuts, toasted

    For lamb

    • 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
    • 1/2 cup Dijon mustard
    • 2 teaspoons finely chopped thyme
    • 1 teaspoon finely chopped rosemary
    • Equipment: kitchen string

    Make swiss chard stuffing:
    Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes.
    Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.
    Prepare lamb:
    Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
    Preheat oven to 400°F with rack in middle.
    Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base.
    Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
    Cut each rack into 4 double chops, discarding string, and serve.
    Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.

    From epicurious.com

  • Makes 4 servings
    2 Tbsp.  olive oil
    2-3 Tbsp.  lemon pepper
    1 Tbsp. dried rosemary
    1 lb.  new potatoes, scrubbed and dices
    1 1/4 lbs. summer squash;  combination zucchini, crookneck, etc., in 1 inch cubes
    1 large red onion, cut into 1 inch chunks
    1.  Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag.  Shake well to coat.
    2.  Add squash to bag;  shake again to coat.
    3.  Spread veggies on shallow baking pan.  Roast at 400 degrees for 30 minutes.  Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes. 

  • Serves 10.
    Roasted carrots, parsnips, and celeriac add great depth of flavor to this unique stuffing. Recipes for the homemade cornbread and the stuffing are included here:


    Makes 12 cups of 1/2 inch cubed cornbread.

    • 1 3/4 cups buttermilk
    • 5 large eggs
    • 2 tablespoons sugar
    • 1 1/2 teaspoons coarse kosher salt
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 2 1/4 cups cornmeal
    • 3 tablespoons melted butter

    Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
    Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.

    • 1 lb. shallots, cut into wedges
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
    • 2 cups 1/2-inch cubes peeled celeriac (about 3/4 pound)
    • 2/3 cup olive oil, divided
    • 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
    • 6 large garlic cloves, peeled
    • 2 teaspoons dried thyme
    • 2 teaspoons dried crushed rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 6 cups 1/2-inch cubes cornbread (see recipe below)
    • 3 large eggs, beaten to blend
    • 3 tablespoons unsalted butter, melted
    • 1 1/2 cups chicken broth

    Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Place shallots, carrots, parsnips, and celeriac in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
    Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
    Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
    Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

  • Serves 8.

    To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving.



    • 2 tablespoons extra-virgin olive oil
    • 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
    • 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
    • Coarse kosher salt
    • 2 tablespoons (1/4 stick) butter
    • 1 tablespoon chopped fresh rosemary
    • 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

    Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
    Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

  • Kale and White Bean Soup

    yield: Makes 6 main-course servings
    active time: 1 hr
    total time: 3 hr


    • 1 lb dried white beans such as Great Northern, cannellini, or navy
    • 2 onions or leeks, coarsely chopped
    • 2 tablespoons olive oil
    • 4 garlic cloves, finely chopped
    • 5 cups chicken or veggie broth
    • 2 qt water
    • 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon finely chopped fresh rosemary
    • 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
    • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
    • 1 lb kale, stems and center ribs discarded and leaves coarsely chopped

    Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
    Cook onions/leeks in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
    While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
    Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
    Cooks'notes: •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

  • This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

    Vegetable broth

    • 3 tablespoons olive oil
    • 3 large carrots, peeled, sliced
    • 2 medium onions, sliced
    • 1 medium fresh fennel bulb, sliced
    • 1 medium celery root (celeriac), peeled, sliced
    • 1/2 head of garlic, crushed (with peel)
    • 6 large fresh Italian parsley sprigs
    • 3 bay leaves
    • 1 large fresh rosemary sprig
    • 2 large tomatoes, chopped
    • 2 tablespoons tomato paste
    • 16 cups water

    Garlic croutons

    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 cups 1/2-inch cubes baguette or rustic country-style bread

    Vegetable soup

    • 1 cup dried cranberry beans or cannellini (white kidney beans)
    • 4 small carrots, peeled, sliced
    • 3 large shallots, thinly sliced
    • 3 garlic cloves, minced
    • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
    • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
    • 1 cup 1/2-inch cubes peeled celery root (celeriac)
    • 1/2 cup chopped red bell pepper
    • 4 kale leaves, thinly sliced crosswise
    • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
    • 1/2 cup chopped fresh Italian parsley
    • Freshly shaved parmesan or asiaggo cheese

    For vegetable broth:
    Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
    for garlic croutons:
    Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
    For vegetable soup:
    Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
    Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
    Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
    Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

  • This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
    1 bunch carrots, cut into 1/2 inch pieces
    1 fennel bulb, cut into even thick slices
    1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
    Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
    Glug of olive oil
    Sea salt
    Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh

    • Preheat oven to 425 degrees.
    • Mix all the cubed roots together. Coat evenly with a good glug of olive oil, a good sprinkle of salt, and the herbs (chopped if using fresh). Toss well.
    • Spread out evenly on a cookie sheet.
    • Bake at 425 for 20-30 minutes, checking frequently and turning with a spatula to prevent sticking. Cook until a little bit crispy and golden.
    • Taste for salt and other seasonings. Enjoy plain, or with ketchup or hot sauce. Also great with eggs, like hashbrowns.