Roasted Endive with Walnut Vinaigrette

This elegant side pairs beautifully with seafood or chicken!

Ingredients:
12 red or green Belgian endive, or a mix of both
Olive oil
Sea salt

For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.

3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.

4. Transfer the endive to a serving platter and spoon vinaigrette over top.

Balsamic-Glazed Root Vegetables

An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.

Ingredients:
4-6 carrots, scrubbed, peeled and cut into 1-inch chunks
2 parsnips, scrubbed, peeled and cut into 1-inch chunks
4-6 baby beets, scrubbed and cut into 1-inch chunks
½ winter squash of your choice, peeled, seeded and cut into 1-inch wedges
1 yellow onion, peeled and quartered
1 large garlic clove, minced
2 tablespoons minced fresh herbs, such as thyme and parsley
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sea salt and fresh ground pepper

Method:
1. Combine all the vegetables in a large bowl. In a smaller separate bowl, combine garlic, oil, herbs, balsamic vinegar, and brown sugar. Mix the marinade with the vegetables, tossing to coat, then cover in plastic wrap and let sit for 2 hours.

2. Preheat oven to 400°. Arrange vegetables on a baking sheet and season generously with salt and pepper. Roast 35-40 minutes until vegetables are tender and cooked through.

Variation: These vegetables are also fantastic served as a warm winter salad over greens with freshly-grated Grana cheese.

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Celeriac Mash

This simple method from Jamie Oliver allows celeriac to shine; this hearty winter vegetable is a wonderful substitute for potatoes in recipes.

Ingredients:
1 celeriac, peeled
¼ cup olive oil
¼ cup fresh thyme, chopped
2 cloves garlic, minced
3-4 tablespoons water or chicken stock
Sea salt and fresh ground pepper

Method:
1. Trim celeriac by slicing about ½-inch off bottom end. Slice remaining root into ½-inch pieces.

2. Place medium-sized sauce pan over medium-high heat, then add olive oil to heat. Add celeriac, garlic, thyme and salt and pepper, stirring to coat in oil. Pan fry for about 5 minutes to give celeriac a little color.

3. Turn heat down to low, then add water or chicken stock, place lid on top and cook for about 25 minutes, until celeriac is tender and liquid is absorbed. Season to taste, then stir roughly with wooden spoon to slightly smash the celeriac into rustic chunks. Serve warm.

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Roasted Beet & Carrot Dip

This vibrant spread is delicious slathered on toasted bread or crackers.

Ingredients:
6 baby beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
Sea salt

Method:
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.

2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.

3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.

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