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Easy Roasted Beets

Guests always love these beautiful roasted beets. They are great hot or cold, with salads, meats or vegetarian dishes. Roasting beets mellows their flavor and brings out their natural sweetness.

You will need:

• your conventional oven at 375 degrees
• an ovenproof dish or pan
• and/or aluminum foil
• 1 pound (any color) whole beets, tops removed
• a few Tablespoons of good quality olive oil
• salt and pepper

What to do:

• Wash and scrub soil off beets, but do not remove stems or skins.

• Pat beets dry and place on a square of aluminum foil large enough to fold into a pouch.
  

• Pour olive oil onto beets and toss to coat, then sprinkle with a little salt and pepper.
  
• Next close foil into a pouch by folding the top together and then the sides. This pouch should not leak, but you can put it inside the ovenproof dish for extra insurance.
  
• Put the beets into the 375-degree oven. Depending on the size of the beets, cooking time may vary from 20 minutes to 45 minutes. You can tell the beets are almost cooked when you start to smell them.
  
• Check the beets by piercing one with a sharp paring knife. If the knife slides in easily, but the beets are still somewhat firm they are done.
  
• Let the beets cool before you peel them. Peeling should be easy if the beets are properly cooked, but it is still messy. Wear kitchen gloves if you don't want stained hands.
  
• For a little extra flavor, dress the beets in salt and balsamic vinegar. Enjoy!

Herb Roasted La Ratte Fingerling Potatoes

With so many beautiful varieties of organic heirloom potatoes available these days, the potato has regained popularity among restaurant chefs and appears in preparations similar to this. There are so many types of fingerling potatoes, but these La Ratte potatoes are a favorite because of their delicious buttery flavor. They pair well with herbs and offer a low fat alternative to butter-laden mashed potatoes. If you can't find La Ratte, any fingerling will do. La Ratte potatoes are available all year round and New York's Union Square Farmer's Market.

You will need:

• your conventional oven at 375 degrees
• a flat sheet pan or roasting pan
• 1 - 2 pounds medium size La Ratte fingerling potatoes
• a few Tablespoons of good quality extra virgin olive oil
• a Tablespoon each of chopped fresh Rosemary and Sage leaves
• salt and pepper

What to do:

• Wash and scrub any soil from potatoes, but do not peel them.
  
• Pat potatoes dry and cut lengthwise in half. This will make long steak-fry size roasted potatoes.
  
• Put potatoes in a deep bowl and drizzle on olive oil to coat. Next, sprinkle fresh herbs and salt and pepper. Potatoes need salt to bring out their flavor, so don't be afraid to salt liberally.
  
• Put the potatoes cut side down on the sheet pan. Don't crowd the pan too much or potatoes will not cook properly.
  
• Time potatoes for 15 minutes in oven then check potatoes for doneness by piercing one with a sharp paring knife. The knife should slide in and out easily. Also check the cut side of the potatoes to see if they are deep golden brown. If not, let them cook another 5 minutes and remove to cool.
  
• When potatoes are deep golden brown they are very delicious and need no butter! Enjoy these potatoes with pork chops, steak fish or even scoop out with a melon baller and stuff with caviar. Top with a dollop of crème fraiche or sour cream and chopped chives for an elegant party food.

Fish Baked in Bag

The idea for this easy recipe came from one of my favorite chefs, Jamie Oliver. This version uses herbs available all winter, along with lemon, which complements meaty white fish well. For this recipe I suggest you use Bass, Cod, Tilapia or Alaskan Halibut. I prefer wild Cod from Atlantic waters. Check www.seafoodchoices.org to find out what fish ocean conservationists recommend. Any fresh herbs can be used with this fish. The sake or wine adds a great deal of flavor, but can be replaced with water in a pinch.

You will need:

• Your conventional oven at 400 degrees
• Aluminum foil or an aluminum foil bag
• 4 white fish filets, about 8 oz. each
• 4 large sprigs of fresh Rosemary and Thyme
• 2 lemons, sliced
• 1/4 cup good quality extra virgin olive oil
• salt and pepper
• 3/4 cup cooking sake or dry white wine

What to do:

• Place four squares of aluminum foil or foil bags and on counter.
  
• Place fresh herb sprigs on each foil square along with two slices of lemon. The fish will rest on top.
  
• Next, pour olive oil in a dish and gently toss all fish to coat in oil. Sprinkle each piece of fish with salt and pepper on both sides.
  
• Add fish filets to each bag and cover with two more lemon slices. Add sake or wine to the bottom of the bag, then close by folding over the top, then the sides. These bags should not leak, but you can place them on a sheet pan for extra insurance.
  
• Bake in your 400-degree oven for 10 to 20 minutes. Thin fish like Tilapia should take 10 minutes, a thick piece of fish like Halibut or Cod should take up to 20 minutes.
  
• Check fish halfway through cooking time, if it flakes apart all the way through it is done. This is a delicious quick way to prepare fresh fish with no clean up!

Garlic Sauteed (Steamed) Greens

A simple way to prepare cooked greens. Perfect for a quick, healthy weeknight meal.

You will need:

• 1 1/2 Tablespoons extra virgin olive oil
• 1 large shallot, sliced
• 2 large cloves garlic
• pinch red chili flakes
• 1 small bunch each of swiss chard/red chard and spinach, stems removed and rinsed several times
•  coarse salt and ground black pepper
• 3/4 cup water or vegetable stock

What to do:

• Heat olive oil in a large sauce pan or large deep skillet with lid
• Add shallots and cook over low to medium heat until soft and golden brown
• Add garlic and cook for 1 minute, until fragrant (careful not to burn garlic)
• Add a pinch of red chili flakes (more if you like it spicy!)
• Stack greens in pan and sprinkle with salt and pepper
• Add water or stock and cover pot with lid
• Turn heat to high and let greens steam for 5 - 10 minutes
• Check to see if greens are cooked to your liking, and serve!
• The cooking liquid from these greens makes a colorful and delicious addition to a plate piled with mashed potatoes and turkey.

Serves 6

Wild Rice with Cranberries and Toasted Pecans

A holiday favorite. The sweetness of cranberries paired with the earthy flavor of wild rice and pecans. A perfect Thanksgiving side dish.

You will need:

• 1 Tablespoon butter
• 1 Tablespoon extra virgin olive oil
• 2 large shallots, finely chopped
• 4 garlic cloves, minced
• coarse salt and ground black pepper
• 3 cups water (use chicken or vegetable stock for more flavor)
• 1 1/2 cups wild rice blend (recommend Lundberg Organic)
• 1 cup toasted pecans (chopped, optional)
• 1/2 cup dried cranberries
• 1/2 cup chopped parsley

What to do:

•  Preheat oven to 350 degrees

• In a large saucepot with tight-fitting lid, heat butter and olive oil over medium heat
• Add shallots and cook over low to medium heat until softened and golden brown
• Add garlic and cook about 1 minute, until fragrant ( careful not to burn garlic)
  

• Season onions and garlic with salt and pepper   
  
•  Add 3 cups water and bring to a boil (use chicken or vegetable broth for more flavor)

• Stir in wild rice blend and return to a simmer

• Cook over low heat until all liquid is absorbed, about 45 minutes

• Don't peek! The rice is steaming so it is important not to let steam escape by opening the pot

• Toast nuts in a dry skillet over medium heat or in a 350 degree oven for 10 minutes

• After 45 minutes, check to see if water is absorbed and remove from heat

• Let rice sit uncovered for 10 minutes, then fluff with fork

• Transfer cooled rice to a large bowl, add cranberries, nuts and parsley

• Stir to combine and enjoy! Serve warm or cold

Easy Spiced Holiday Cider

You will need:

• 1/2 gallon fresh apple cider (preferably organic)
• 4 - 6  cinnamon sticks
• 2 star anise
• peel of 1 small orange and 1 small lemon
• 4 cloves

What to do:

• Pour cider into a medium saucepot
• Wrap spices and citrus peels in cheesecloth and tie corners together
• Add spice bundle to cider and bring to a simmer over medium heat
• Reduce heat to a very low simmer and let cider mull for 1 1/2 to 2 hours until cider is slightly reduced
• Remove spice bundle and discard, or or wrap in plastic and freeze. Bundle can be reused once.
• Serve warm or cold!
• Serves 4 - 6
• A great alternative to traditional treats made with marshmallows. These are a crowd pleaser, with kids and adults alike!
• Peanut Butter Crispy Rice Treats

You will need:

• a conventional oven at 350 degrees
• 1/2 cup pecans (or almonds or cashews)
• 1/2 cup peanut butter (or almond or cashew butter)
• 1/4 cup honey
• 1/4 cup maple syrup
• 1 tsp vanilla extract (natural)
• 1/2 tsp ground cinnamon
• fresh grated nutmeg (or 1/8 tsp ground nutmeg)
• 3 cups crispy brown rice cereal (natural brand, such as erewhon)
• 1/2 cup chocolate chips (grain sweetened preferable)

What to do:

• place pecans on a baking tray and bake at 350 degrees for 10 minutes, until lightly toasted. remove and let cool
• combine nut butter, honey, maple syrup and vanilla over low heat and stir until mixture is warm and completely combined
• add cinnamon and nutmeg, mix again
• remove from stove and allow to cool
• add cooled mixture to cereal in a large bowl
• combine completely with a rubber spatula
• add pecans and chocolate chips, stir just to combine
• with oiled hands, press into a 9" square baking pan
• chill until firm
• slice into squares and enjoy!

Makes 1 - 9" by 9" square pan

Sweet Three Grain Pudding

This baked pudding is heavenly served warm with fresh organic cream and fruit. Enjoy!

You will need:

• 3 cups organic milk
• 1/4 tsp salt
• 1/2 cup unrefined sugar or 1/3 cup maple syrup (if using maple syrup, decrease milk by 1/3 cup)
• 2 Tbsp melted organic butter
• 2 tsp natural vanilla extract
• 3 eggs
• 4 cups cooked whole grain such as rice, millet, quinoa or amaranth
• zest of one lemon
• 2 tsp fresh lemon juice
• 1/2 cup chopped dates
• 1/2 cup raisins
• 1/2 cup chopped almonds

What to do:

• preheat oven to 350 degrees
• butter and flour a deep 9 by 9 cake pan or casserole dish
• combine, milk, salt, sweetener, butter and vanilla in a large bowl
• beat eggs well and add to milk mixture
• add lemon zest and juice
• fold in cooked rice and other grains and combine well, breaking up any clumps of grain
• fold in chopped dates and raisins
• bake at 350 for 45 minutes to 1 hour (until set), turning once
• allow to cool and top with chopped almonds

Serves 8

Roasted Autumn Vegetable Soup

This recipe is great for a rainy day. It's well worth the effort, with the sweetness of roasted apple and squash and the spicy flavor of parsnip and fennel. It's delicious with a cheese toast made on crusty whole grain bread!

You will need:

• 1 medium parsnip, peeled and diced into small pieces
• 1 medium bulb fennel, tops removed, cored and sliced
• 2 small carrots, peeled and diced into 1 inch cubes
• 1 medium red onion, peeled and sliced
• 2 small winter squash of any variety (butternut, ambercup, delicata) peeled and diced into 1 inch cubes (about 4 cups)
• 1 small apple, cored and diced (sweet variety such as gala or macintosh)
• 1 small bulb celeriac or celery root, peeled and diced (about 1/2 cup)
• 2 Tbsp extra virgin olive oil or butter
• 1 medium yellow onion, diced
• 2 large cloves garlic, peeled and minced
• 6 cups vegetable stock
• kosher salt and ground black pepper

What to do:

• Preheat conventional oven to 400 degrees and toss first 6 ingredients one at a time in olive oil, seasoning with salt and pepper
• Arrange vegetables separately on sheet trays, with varieties of squash, celeriac and parsnips on one, apple, onion and fennel on the other
• Roast in oven for 30 to 40 minutes until vegetables are soft and slightly carmelized, remove from oven (if parsnips and carrots are not quite done, that's okay)
• Add olive oil or butter to a large saucepan over medium high heat
• Saute yellow onions until translucent and beginning to carmelize, about 10 minutes
• Add garlic and saute for one minute more or until fragrant
• Add all of the roasted vegetables and vegetable stock, bring to a boil
• Reduce heat to a simmer and cook 20 minutes until all vegetables are completely soft
• Allow to cool and puree with a submersible blender or standing blender. Add more stock for a thinner consistency. Season with salt and pepper and enjoy!

Serves 6

Indian Style Saute with Cauliflower and Greens

A flavorful vegetarian dish from Deborah Madison that is satisfying and healthy! A favorite in our cooking classes.

You will need:

• 3 medium potatoes, peeled and cubed
• 4 Tbsp clarified butter or ghee
• 1 large onion, thinly sliced
• 1 small cauliflower, quartered and thinly sliced including stems
• kosher salt
• 2 tsp chopped garlic
• 1/2 tsp turmeric
• 1 tsp each ground cumin and coriander
• 1 tsp mustard seeds
• 1 bunch spinach, washed and stems removed
• 1 bunch mustard greens, washed and stems removed
• 1 small carrot, grated
• 1/2 cup vegetable stock or water
• juice of 1 lime
• several pinches of garam masala

What to do:

• Boil potatoes until tender
• Heat 2 Tbsp of the butter in a wide sauce pan over medium high heat.
• Add onion and saute until well browned, about 10 minutes
• Remove onions and set aside
• Melt remaining butter in same pan over medium heat. Add cauliflower, season with salt and saute for a few minutes until it begins to brown just a bit
• Return the onions to the pan and add garlic, spices and potatoes.
• Lower the heat and cook 5 more minutes until all vegetables are heated through
• Add greens, carrots and 1/2 cup vegetable stock or water
• Cover and cook about 4 minutes until greens are wilted
• Season with salt to taste, lime juice and garam masala

Serves 4-6. Excellent over brown basmati rice.

Unfussy Facts