4 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
Coarse salt and fresh ground pepper
2 teaspoons chopped fresh rosemary leaves, divided
1 pound small pasta shells
12 ounces frozen winter squash puree, thawed
1 cup grated Parmesan cheese, divided
3 slices crusty baguette, cut into 1/4 inch cubes (1 1/2 cups)
butter for baking dish
Preheat oven to 400°F.
Butter a 9 x 13 inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium- low heat. Add the onions; season with salt and pepper.
Cover and cook until the onions are soft and release their liquid, about 15 minutes.
Uncover; increase heat to medium. Cook, stirring, until the onions are browned, 20-25 minutes. Stir in 1 teaspoon of the rosemary leaves. Meanwhile, cook the pasta in a large pot of boiling, salted water for 2 minutes less than the package instructions suggest.
Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
Toss the squash mixture and 1/2 cup of the Parmesan cheese with the pasta. Transfer to prepared dish.
Combine the bread cubes with the remaining Parmesan cheese, rosemary, and oil; season with salt and pepper.
Top the pasta with the bread cubes; bake until golden brown, 10-15 minutes.
Note: Can substitute fresh squash for frozen squash. Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on size of squash. When cooled enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Puree until smooth.
1 whole head of garlic, cloves separated, but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
3 tablespoons pine nuts
2 tablespoons freshly squeezed lemon juice
Preheat oven to 450ºF.
Bring small pot of water to a boil and add the garlic cloves. Boil 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, fitted with parchment paper, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with 1/4 teaspoon salt, toss well, and serve hot or warm.
Note: Can use 2 small heads of cauliflower instead of 1 large one. Can substitute brussels sprouts for the cauliflower.
2 medium large eggplants
1/4 cup extra virgin olive oil, divided
1 cup homemade bread crumbs – recipe to follow
2 cups tomato sauce – homemade or canned
1 pound fresh Mozzarella cheese
1 cup grated Parmesan cheese
fresh basil leaves
salt and pepper
Preheat oven to 350°F.
Slice the eggplant horizontally into 1/3inch slices. Sprinkle
the eggplant with salt and pepper. Heat half of the olive oil in a
saute pan and lightly brown the eggplant on both sides.
Lightly coat a cookie sheet with olive oil, starting with the 4 largest pieces of eggplant place them on the cookie sheet. Add a few spoonfuls of tomato sauce followed by a slice of the fresh Mozzarella cheese, sprinkle with Parmesan cheese and continue to layer the eggplant slices on top of each other repeating with the sauce and cheese on each layer from largest to smallest. The final layer should be covered with the remainder of the sauce and sprinkled with Parmesan cheese. Bake in the oven for 15 minutes.
To plate it, make a small pile of bread crumbs and set one serving of
the eggplant parmesan on top. Tear some basil leaves and spread them
around the plate follow up with a drizzle of olive oil, and a sprinkle of
Repeat procedure for the rest of the eggplant.
4 slices day old bread of your choice
salt and pepper
Preheat oven to 450°F.
Slice the bread into very small cubes and spread them out on a cookie sheet. Drizzle them with olive oil and a dash of salt and pepper. Bake until golden brown.
Note: Eggplants can be peeled, if desired
Substitute Daiya Vegan Cheese to make this a vegan recipe