This Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce is a fantastic vegetarian main course. Make it for the holidays or dinner parties. Roast everything on one sheet pan. Sheryl Julian You dont need to work very hard to make this vegetarian dish look stunning. The vegetables are so colorful! Then rinse and pat dry before cooking. Sheryl Julian Its a quick step called degorger in French and it’s worth the extra time you have to wait....

This easy roasted fennel makes a perfect side for roast chicken or seafood. Fennel is a wonderfully versatile vegetable. It has the cool crunch of celery with a strong note of licorice when you take a bite. Elise Bauer Roasted, fennel caramelizes at the edges and loses its crunch. The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted. Sprinkle with balsamic vinegar, again just enough to coat....

And perfect for garlic lovers. Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. For longer storage, place the peeled, roasted cloves in a jar and top with olive oil. Alison Bickel The garlic will keep this way in the fridge for up to 2 weeks. Use the mildly flavored olive oil for cooking. For even longer storage, you’re able to freeze whole heads of roasted garlic or individual cloves....

Roasted garlic chicken recipe, whole chicken, brined in a garlic salt brine, then roasted. Would you like to know a trick to tender, succulent, roast chicken? We usually roast chickens breast side down to ensure tender breast meat. Elise Bauer The garlic flavor is subtle, not strong or overwhelming, due to roasting the garlic first. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves....

This fall soup is thick and creamy, and bursting with pops of ginger, cumin, and coriander. Have you come across “Kabocha” squash in the market? Typically, the outer skin is forest green, though some varieties are sunset orange or red as well. Elise Bauer They were already red, but not quite ready to pick. Apparently, you have to wait for the vine to almost completely die back before picking the squash....

With a horseradish herb butter, they’re a perfect side for a fall meal or holiday dinner. In the class, we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter. I love these parsnips! Elise Bauer Note to those who run from horseradishtry it anyway. The flavors of the ingredients are a perfect complement to each other. What Is a Parsnip? Elise Bauer Parsnips look like funny white carrots, which makes sense–they’re members of the carrot family....

It’s like a green chile tamale in soup form. So good and creamy. Elise Bauer It’s chile season! Elise Bauer It’s like agreen chile tamale, in soup form. That said, with this recipe, you could easily use canned green chiles. But do wait until the end, when you are serving the chowder. Elise Bauer The amount of chiles you use depends on how hot they are and your tolerance to heat....

Why Serve Cream With Chiles? There’s a good reason spicy Mexican food is often served with dairy. Milk proteins neutralize the spicy capsaicin molecules in hot chilies. Elise Bauer So you get less of the bite of the chile and more of the actual flavor of it. Then you cut them into strips, and simmer them with sliced onions in the cream sauce. Serve them as a side to Mexican dishes, or rolled up in warmed tortillas....

Our trick makes this pumpkin seed recipe hands-down the best around. Fall has arrived and with it, the pumpkin season! I love to eat them shells and all. Simply Recipes / Elise Bauer The larger carving pumpkins will yield large seeds, which are probably best to eat shelled. Don’t throw out your pumpkin seeds! Just rinse the mass of seeds and strings under cool water and the seeds will separate easily....

Here’s a quick and easy dip for anyone who loves the taste of red bell peppers. Plenty of zing, and so bright and festive! This dip was the hit of our neighborhood holiday party last week. Elise Bauer It’s perfect with crudites (veggie on veggie) or with breadsticks or chips. Blend in the mayonnaise. Add the roasted bell peppers and pulse until well blended. Elise Bauer Remove to a bowl and stir in the balsamic vinegar and the minced fresh red bell pepper....

A Spanish-inspired, deep-flavored, vibrant sauce for sturdy pasta. Do you like roasted red bell peppers? You should try them in a pasta sauce! Elise Bauer Here’s a wonderful roasted bell pepper pasta sauce from the king of sauces himself,Hank Shaw. If not, use regular spaghetti. Can you use another shape? Sure, just dont go too fine: Penne is great, angel hair is not. The dish will not be the same, but it will still taste good....

This red pepper soup recipe has a deep flavor and silky texture from roasted red peppers. Potatoes give it heft and body. Puree until creamy, add a splash of cream or milk, and grab a spoon! Elise Bauer She brought over some soup for us to try and a recipe. By the way, this soup is open to flexibility on the ingredients and amounts. Claire originally made her soup with non-fat milk instead of cream, and it was still wonderful....

This is a cold-weather twist on the classic Italian summer salad. Parsnips, sweet potatoes, and beets are tossed in a delicious maple brown butter dressing. It’s the ultimate make-ahead side for Thanksgiving. Simply Recipes / Ciara Kehoe Roasted root vegetable panzanella with maple and brown butter dressing is the answer. This panzanella recipe is no different. I recommend refreshing it right before serving with a generous drizzle of olive oil and vinegar....