September 24, 2012
I made this yesterday for the girls in the office today. As usual, I tasted a spoonful, to make sure it came out okay. Oh my goodness. I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite. I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!
I’m serving it with a Roasted Butternut Squash Soup. A healthy menu to kick off fall!
Roasted Broccoli and Farro Salad with Feta
- 3/4 cup farro
- 1 1/2 cup water
- 1 lb. broccoli
- 3 Tbs. extra-virgin olive oil
- 1/2 cup crumbled feta
- 2 scallions, thinly sliced
- Pinch crushed red pepper flakes
- 2 Tbs. coarsely chopped fresh Italian parsley
- 1 Tbs. red wine vinegar
Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes. Drain well and transfer to a large bowl.
Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
- Farro Greek Salad (tammycirceo.typepad.com)
- Farro Salad with Roasted Vegetables and Caramelized Onions (vegetarianventures.com)
- farro with chard, cannellini beans and kalamata olives (plumsintheicebox.typepad.com)
October 26, 2011
This comforting dish not only looks and smells like fall, it tastes like it.
The sweet aroma of roasting root vegetables with maple syrup and nutmeg wafting from your oven will let your family know that it’s not just October outdoors, but that it’s arrived in your kitchen, as well. Although, it’s not the traditional lasagna recipe with ground beef and marinara, it’s sure to be a family favorite and has certainly been added to my fall menu rotation.
Roasted Carrot and Butternut Squash Lasagna
- 1 butternut squash, chopped into 1″ dice
- 1 bunch carrots, chopped into 1″ dice
- 4 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons grated nutmeg
- 1 tablespoon maple syrup
- 2 tablespoons salt
- 2 teaspoons freshly ground pepper
- 4 tablespoons butter
- 4 tablespoons flour, AP or whole wheat
- 2 cups half and half
- 12 sage leaves
- 1/2 cup chicken stock
- 2 amaretti cookies (amaretti is the Italian word for macaroon)
- 1 1/2 cup grated Italian fontina
- 1 cup grated parmesan
- 1 package lasagna noodles, regular or whole wheat
- 18 basil leaves
1.Combine the squash, carrots, half the olive oil, brown sugar, half the nutmeg, maple syrup, half the salt and pepper on a sheet tray. Roast at 450 degrees for 45-50 minutes, until it starts to caramelize.
2.Meanwhile, make the bechamel by combining the flour and butter in a pan for a couple minutes. Add the milk and the remainder of the salt, pepper, and nutmeg. Whisk until it starts to thicken. Remove from heat.
3.Combine the roasted vegetables with the remainder of the olive oil, amaretti, and sage leaves in a blender. Blend into a thick puree. You can thin it out with the stock until it’s the right consistency, but don’t make it too watery.
4.Put a thin layer of the vegetable puree on the bottom of a buttered lasagna pan. Put a layer of noodles and then a layer of puree and a layer of bechemel sauce. Sprinkle some of each grated cheese on top and spread out some basil leaves. Continue to layer in the same order until you have finished the puree and bechemel. Sprinkle more cheese over the top and drizzle some additional olive oil over the top. Bake covered with aluminum foil for 40 minutes at 450 degrees. Uncover and bake for an additional 10 minutes until bubbling. Let cool 10 minutes until serving.
You can even serve a small slice of the leftovers cold as a dessert…or a late night snack ;0)
June 3, 2011
I roasted these organic carrots on the grill. To make a batch at home, simply layer a cookie sheet with aluminum foil, scatter carrots on top and drizzle with olive oil and a few pats of butter. After a few sprinkles of salt and pepper, lay another sheet of aluminum foil on top and seal. I laid the pan on the grill and let the carrots roast while we grilled corn and burgers on the other side, about 30 to 40 minutes. Once removing them from the grill sprinkle with a little dill (fresh or dried) and serve. The roasting brings out such a candy-like sweetness, you could serve them for dessert!
- Two bunches organic carrots
- 1 Tbs Butter
- 1 Tbs Extra Virgin Olive Oil
- Salt and Pepper to taste
- Dill to taste