2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into
1/2-inch pieces1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil
sea salt and fresh pepper
Preheat oven to 425°F. Combine all ingredients on a large baking sheet; Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes.
1 lb organic green beans, trimmed
2 tablespoons olive oil
1/4 heaping cup raw sliced almonds
2 medium shallots, finely diced
2 medium garlic cloves, finely minced
freshly ground black pepper
Bring a large pot of water to a boil. Season the water generously with sea salt. Blanch the green beans for 1 to 2 minutes. If you prefer more tender, then you can blanch 3 to 4 minutes, then drain. Place green beans in a bowl and set aside.
In a saute pan, add olive oil over medium-low heat. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they start to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
Pour the almonds over the green beans and toss until well combined. Season with sea salt and pepper, if needed. Serve immediately.
3 1/2 pounds russet potatoes, peeled and sliced in thin rounds
1 tablespoon sea salt
16 fluid ounces (2 cups) almond milk
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chives for garnish
Place potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the almond milk and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-almond milk mixture and olive oil; stir to combine. Let stand for 5 minutes so that mixture thickens, top with chives and serve.
20– 24 small Brussels sprouts, trimmed and cut in half lengthwise
2 tablespoon extra virgin olive oil, divided
1 small shallot, finely chopped
1-2 garlic clove, minced
1/2 freshly squeezed lemon,
sea salt, fresh ground black pepper, and garlic powder
Place halved Brussels sprouts in a medium sized bowl and toss gently with 1 tbsp of extra virgin olive oil.
Warm 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat, and place the sprouts cut side down in the pan in a single layer. Season with salt and cover.
Let the Brussels sprouts cook for approximately 5 minutes, then turn them with tongs. They should be a deep golden brown before turning them.
Once most of the sprouts are nicely golden (should only take 1 to 2 minutes longer), add shallots, garlic and lemon juice to the skillet, tossing to combine. Cook for 2-3 more minutes. Season with salt and pepper if needed.
Transfer sprouts to a large plate and serve with lemon wedges.